Broccoli & Cheddar Rice Casserole

Servings: 6
Prep time: 55 minutes; 25 minutes active

The High Five (Ingredients)

• 1 cup basmati rice
• 1 1⁄2 cups milk
• 8 ounces cheddar cheese, shredded, divided
• 4 cups broccoli florets

Potato Lasagna

Servings: 4-6
Prep time: 1 hour; 30 minutes active

The High Five (Ingredients)

In search of an appetizer for easy entertaining? Pairing jam and cheese offers endless possibilities.

In the tradition of foods that hit that harmonious spot between sweet and salty comes an idea so easy, so elegant, yet based on two staples most Americans have on hand: cheese and jam. This may sound like an unlikely duet, but after you sample a few of these pairings you might just change your tune. These combinations work for an elegant cheese plate, served with crackers or slices of baguette, but some pairings are also nice for a jazzed-up grilled cheese sandwich. While most jams and jellies are made with fruits, savory preserves like pepper jelly, tomato jam and red onion marmalade are also excellent natural pairs for a variety of cheeses. Look for these specialty items in the jams and jellies aisle, but be sure to check out the cheese department for unique spreads as well.

Pomona’s Pectin

For generations, jam and jelly makers have used traditional pectin to get their preserves to jell. Traditional pectin relies on large amounts of sugar to firm up preserves. Pomona’s Universal Pectin, which you'll find in the Co-op, uses a special type of pectin that jells with calcium. Pomona’s allows you to make jams and jellies with less sugar or with alternative sweeteners like honey, maple syrup, or stevia. Each box has a detailed instructions that help you re-imagine your favorite jam recipe with less sugar or using alternative sweeteners. If you want further resources, Pomona’s Pectin has a fantastic jam and jelly crafting book (photo above) which we carry in our book section throughout the canning season.

The smoothie — a drinkable breakfast, snack, or workout drink — is one of the easiest culinary creations to make at home. A variation on the kinds of fruity drinks made in tropical countries for years, it was christened “smoothie” in the 1960s. As it grew to include healthy add-ins, boosting it from a snack to a meal, the smoothie began to inch into the healthy mainstream. Suddenly, smoothies were everywhere! Check out these sensational berry smoothies as a starting point. Each one is simple and completely delicious.

Check out these staff-picked ingredients that bump your Summer Smoothies, popsicles, morning coffee, even your basic cooking & baking recipes to the next level!

Split Pea Soup with Spinach Recipe

Serves: 4-6. Prep time: 30 minutes active; 2 hours total. 

1 1⁄2 cups split peas
7 cups water
1 medium potato, cubed
3 ribs celery, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
4 ounces local spinach, chopped
1⁄2 teaspoon black pepper

Crockpot Red Beans and Rice Recipe

Serves: 4-6. Prep time: 15 minutes active; 7 hours, 15 minutes total. 

1 cup dried kidney beans
5 cups water
1⁄2 cup long grain brown rice
1 large red bell pepper, chopped
1 large carrot, chopped
2 tablespoons Cajun seasoning
1 bunch collard greens, chopped
1 teaspoon salt

Lemony Lentil Spinach Soup Recipe

Serves: 4. Prep time:  10 minutes active; 6 hours, 10 minutes total. 

1 cup lentils
1⁄2 large lemon, seeds removed
2 large carrots, chopped
4 cups water
1 teaspoon oregano
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
4 cups fresh local spinach, chopped
1⁄2 cup fresh parsley, chopped

Sweet potatoes are a sweet, starchy tuber of the plant Ipomoea batatas, which is native to the tropical region of the Americas. They are very nutritious and high in vitamins A and C, antioxidants, potassium and fiber. Today, there are hundreds of varieties of cultivated sweet potatoes that range in color from white to orange to purple.

The words “sweet potato” and “yam” are often thrown around interchangeably, but they are two different plants. Sweet potatoes, with their smooth and thin skin, are in the morning glory family, while rough and scaly yams are related to lilies. Yams are rarely available “fresh” in the United States.

Sweet potatoes have long been cultivated in southern US and many thought they were nearly impossible to grow in Wisconsin. This all changed in the last ten years. Local farmers experimented and discovered varieties of sweet potatoes that would grow in the north. Today we get a bountiful supply of organic sweet potatoes from Levi Miller, an Amish farmer in Mt.Hope, WI that you can find in our produce section October-March each year.

Last year, VFC Customers purchased 11,248 pounds of local sweet potatoes from Levi Miller!

Potatoes are a tuber of the plant Solanum tuberosum. They are part of the nightshade family, which also includes tomatoes, peppers, and eggplant. There are over 100 different varieties of potatoes and each one has its own taste and texture.

Potatoes are the epitome of comfort foods! They are number one when it comes to vegetable consumption. The average American eats almost 125 pounds of spuds each year.

Lucky for us – Wisconsin is the third-largest producer in the United States, behind Idaho and Washington. Locally, we have a number of farmers who grow and sell potatoes to us, including Driftless Organics. This farm, located on a ridge near Soldiers Grove, is well known for their 5-pound bags of certified organic red or yellow potatoes. Find them in our produce department September-February.

Last year, VFC Customers purchased 18,980 pounds of local potatoes from Driftless Organics and Hugh’s Gardens!