People often joke that Wisconsin only has two seasons: winter and road construction. While many kid about the long winters in the Badger State – and that has certainly been true this year – when we think of summer, we think not of orange construction barrels but of the color green. We think of green grass, of Northwoods foliage, of seasonal vegetables.
At Sendik’s, the color has taken on a new meaning as we’ve expanded our composting program in an effort to be even more “green.” In partnership with our friends at Waste Management, we began a composting pilot program last summer at our Germantown location. It worked so well, we were able to expand it to all of our stores last fall.
Type of Milk: 100% Cow’s Milk
Country of Origin: United States (Wisconsin)
Notes: Decadent, firm with a melt-in-your-mouth richness
Situated among the flowing green hills and fertile pastures of central Wisconsin, the Carr Valley Cheese Company has been making cheese for over 100 years. Sid Cook, the current and fourth-generation owner, is one of a small group of certified Master Cheesemakers in the United States. While Carr Valley Cheese remains one of Wisconsin’s traditional cheese plants and is famous for making cheese the old-fashioned way, Sid and his crew no doubt are among the most creative cheesemakers and continue to develop American Originals.
Type of Milk: Cow
Country of Origin: Holland
Notes: Exceptional aroma, and intense, creamy flavor that lingers on the palate
Despite the fact you probably haven’t yet heard the name Reypenaer (pronounced ‘ray-pen-are’), it is arguably one of the top Dutch cheeses around. “Reypenaer” means “ripening” in Dutch and Reypenaer is produced by a small cheese dairy according to a traditional method. The Wijngaard family — who produce the cheese and have been master cheese makers for three generations — possess an unbridled commitment to quality and taste, as only the finest milk from cows roaming freely on green pastures is used.
Type of Milk: Raw cow milk
Variety: Aged Cheddar
Country of Origin: USA (Wisconsin)
Notes: Dense, mellow and full of flavor. Creamy with a sweet taste that lingers. Aged for 150 days.
In 1848, ancestors of Saxon Creamery from Saxony, Germany, sailed across the ocean in search of land and opportunity. Their formidable journey brought them to the rich lakeshore soils of Manitowoc County. On these fertile soils began the family legacy of dairy farming. Cattle grazing on lush spring, summer and autumn grasses produced more milk than the family needed. By 1870, they were making cheese to preserve and share their milk. Read the rest of this entry »
10 local shoppers to see family recipes featured at neighborhood grocer
Today, Balistreri owned and operated Sendik’s Food Markets announced the winners from its Community Soup Recipe Contest. The winning soups were selected from nearly 400 entries received between January 18 and February 5. Entries were categorized and recipes were reviewed for accuracy and ease of production. Sendik’s deli development center then tested the recipes for taste and flavor profile, narrowing the field to the final 10.
Sendik’s concluded its winter fundraising campaign for the MACC Fund on Thursday by presenting a check to executive director John Cary for $129,250. The amount tops the record-breaking $107,300 donation Sendik’s customers raised last year. This is the highest total of any quarterly charity campaign Sendik’s has promoted in its stores.
Type of Milk: Cow
Region of Origin: USA (Wisconsin)
Notes: Aged cheddar crossed with premium Parmesan
While you’ve likely heard of Sartori, we really hope by now you’ve had a chance to taste it. With a rich history, they’ve become one of Wisconsin’s most popular cheese makers. For the loving month of February, we thought it would be nice to share with you a cheese that is clearly one you all love so much.
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This week’s Catch of the Week, for January 23 – 29, comes from the chilly waters of Iceland. Despite cold origins, these premium cod fillets are only available fresh at Sendik’s and were never frozen. It’s how we ensure this white, mild flavored fish tastes great any way you choose to cook it.
Winning soups will be featured at Sendik’s
Sendik’s Food Markets today announced the start of its Community Soup Recipe Contest. The contest will give customers the opportunity to share their family soup recipes, and winners will see their soup featured at a local Sendik’s.
Use with our Catch of the Week for January 9th: Mahi Mahi.
Teriyaki Ginger Mahi Mahi
1/2 t Freshly Grated Ginger
1 T Soy Sauce
1 T Teriyaki Sauce
1 T Sendik’s Orange Marmalade
2- 8 oz pieces of Mahi Mahi
Black and White sesame seed for garnish
1. Place grated ginger, soy sauce, teriyaki sauce and orange marmalade into a bowl and whisk well.
2. Add pieces of Mahi Mahi to mixture and turn to coat each piece. Place into a refrigerator and let marinade for 30 minutes.
3. After 30 minutes, place fish onto a non stick sheet pan and sprinkle the top of each piece with black and white sesame seeds.
4. Place into a preheated oven at 350 degrees for 17-19 minutes or until an internal temperature of 135 degrees F is reached.
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