C E L E B R A T E A

L O C A LT H A N K S G I V I N G

Turkey ordering • Catering • Seasonal Produce • Recipes

T H E M E N U

The Main Dish

Ordering Your Turkey 4

Roasting Your Turkey 5

Thawing Your Turkey 6

Let Us Lend a Hand

Catering Menu 7–8

Placing Your Catering Order 8

Heating Your Catered Food 9

Fresh, Seasonal Produce 10

On the Shelves: Discover Local Specialties 11

Bakery Goodness 12–13

Host and Holiday Gifts 14–15

Recipes 16–19

CELEBRATE THE SEASON WITHA LOCAL FEAST.

T H I S T H A N K S G I V I N G ,

celebrate with a local bounty from a source you

trust. From free-range turkeys raised down the

road, to heirloom vegetables plucked out of rich

Midwestern soils, we’re connecting you to the land

and the people who nurture it. Because we believe

that a feast celebrating our origins as a nation

should start right here at home. That’s why we’ve

been helping people grow, eat and love local for

more than 40 years. At the Wedge, farm-to-table

isn’t a tagline, it’s tradition.

Whole pie, serves 6–8 $21.99

Individual Slice $3.99

Varieties include: Pumpkin, Pecan and Apple Streusel

• Set your oven temperature no lower than 325° F.

• Place your turkey or turkey breast on a rack in a shallow roasting pan.

• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165° F.

• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165° F.

• A whole turkey is safe when cooked to a minimum internal temperature of 165° F as measured with a food thermometer. Check the internal temperature

in the innermost part of the thigh and wing and the thickest part of the breast.

• Turkey breasts should be cooked to 165° F as measured with a food thermometer. Check

the internal temperature in the thickest part of the breast.

• For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey

will carve more easily.

For info on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline

1-888-MPHotline (1-888-674-6854)www.fsis.usda.gov

Classic Meat Thermometer $9.99 Tempered Glass Baster $5.99 Handi-Foil Oval Roasters Sale price $3.99 Regular price $6.79

ROA S T IN G YOUR LO C AL TURK E YORDERING YOUR LOCAL TURKEY

FERNDALE MARKET KADEJANFRESH FRESHFREE-RANGE FREE-RANGE(10–16 lb.) (10–24 lb.)

Local family farms Kadejan (Glenwood, Minn.) and Ferndale Market (Cannon Falls, Minn.) produce high-quality poultry. The turkeys are fed whole grains and are free-range, with access to the outdoors all year. Both operations are family owned and work with a limited number of small family farms to raise these birds.

LARRY SCHULTZFROZENCERTIFIED-ORGANIC(10–20 lb.)

This Owatonna, Minn., family operation brings us local, certified-organic turkeys from a farm that has always been managed organically. This farm brings not only turkeys, but also chickens and eggs to the co-op. The birds live a natural life in free-ranging, small flocks and eat only certified-organic feed.

T H E M A I N D I S H

$1.99/lb. $1.99/lb.

$3.49/lb.

All poultry and meat sold at The Wedge is raised free of antibiotics or hormones. There will also be a variety of whole turkeys and turkey parts in the cases throughout the Thanksgiving season. Note, allow one pound of turkey per person.

ADVANCE ORDER DATES: MONDAY, OC T. 26 –THURSDAY, NOV. 19

1.) Phone: 612-871-3993

2.) Online: www.wedge.coop/meat-seafood/turkey-order

3.) In-Store at the Meat and Seafood counter or Customer Service desk

T H E M A I N D I S H

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SPINACH & WILD RICESALAD

HOMESTYLE POULTRY GRAVY

GREEN BEANS AMANDINE

TRADITIONAL HERB STUFFING

CLASSIC MASHED POTATOES

MAPLE-GLAZED YAMS WITH CRANBERRIES

CRANBERRY RELISH

ROASTED ROOT VEGETABLES

LET US LEND A HAND.

C A T E R I N G

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Be sure to cook to an internal temperature of 165° F. Just remember to remove the giblets packages before serving. Remove carefully with a tongs or a fork.

4–8 pounds (parts) 1.5–3.25 hours

8–12 pounds 2.75–3 hours

12–14 pounds 3–3.75 hours

14–18 pounds 3.75–4.25 hours

18–20 pounds 4.25–4.5 hours

20–24 pounds 4.25–5 hours

8–12 pounds 3–3.5 hours

12–14 pounds 3.5–4 hours

14–18 pounds 4–4.25 hours

18–20 pounds 4.25–4.75 hours

20–24 pounds 4.75–5.25 hours

R O A S T I N G T I M E TA B L E S @ 3 2 5 ° F

U N S T U F F E D S T U F F E D

T H A W I N G Y O U R T U R K E Y

4–12 pounds 1–3 days

12–16 pounds 3–4 days

16–20 pounds 4–5 days

20–24 pounds 5–6 days

I N T H E R E F R I G E R AT O R ( 40˚ F or below)

4–12 pounds 2–6 hours

12–16 pounds 6–8 hours

16–20 pounds 8–10 hours

20–24 pounds 10–12 hours

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for one to two days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.*

Wrap your turkey securely, or leave in the original packaging, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed.*

Do not freeze.

*Remove the giblets from the turkey cavities after thawing. Cook separately.

I N C O L D W AT E R

T H E M A I N D I S H

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C A T E R I N G C A T E R I N G

C AT E R I N G M E N U

- T R A D I T I O N A L -

Roasted TurkeyMaple-Glazed Yams with

CranberriesGreen Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy

Cranberry Relish Bakehouse Dinner Rolls

- G LU T E N - F R E E -

Roasted TurkeyMaple-Glazed Yams with

CranberriesGreen Beans AmandineClassic Mashed Potatoes

Gluten-free StuffingMushroom GravyCranberry Relish

- V E G A N -

Mushroom Walnut LoafMaple-Glazed Yams with

CranberriesGreen Beans Amandine Vegan Mashed Potatoes

Vegan Stuffing Mushroom Gravy Cranberry Relish

Bakehouse Dinner Rolls

PL AC I N G O R D E R S

• Place your order online at wedge.coop/catering or in-store on our tablets.• Preorders will be accepted Monday, Oct. 26 through Monday, Nov. 23 at 10:00 p.m.

• Arrange a pickup day and time, and we will package your order and set it aside for you.

Not seeing what you’re looking for? Give our catering department a call at 612-465-8840.

PINT/SMALL QUART/LARGE SERVES 3–4 SERVES 6–8

Classic Mashed Potatoes $5.49 $10.99Vegan Mashed Potatoes $5.49 $10.99Roasted Root Vegetables $4.49 $8.49Maple-Glazed Yams $9.49 $18.99Green Beans Amandine $4.99 $9.99Spinach and Wild Rice Salad $4.49 $8.49Traditional Herb Stuffing $7.49 $14.99Homestyle Poultry Gravy $8.49 $16.49Vegan Mushroom Gravy $8.49 $16.49Cranberry Relish $5.49 $10.99

M A I N M E A L

HEATING YOURPREPARED HOLIDAY FOODS

TO HEAT IN A CONVENTIONAL OVEN OR ON THE STOVE TOP: Classic Mashed Potatoes or Vegan Mashed Potatoes Place in a casserole dish, cover with foil. Place in a 350° F oven for 20 to 30 minutes.

Green Beans Amandine Place in a sauce pan with 2 tablespoons of water. Cover and heat on low heat.

Maple-Glazed Yams Place in a casserole dish, cover with foil. Place in a 350° F oven for 15 minutes. Remove foil and bake an additional 5 minutes or until crisp.

Homestyle Poultry Gravy or Vegan Mushroom Gravy Place gravy in a sauce pan. Stir occasionally. Heat until bubbling. Simmer until ready to serve.

Traditional Herb Stuffing Place stuffing in a casserole dish. Place in a 350° F oven, uncovered, for 15 to 20 minutes. Add broth if dry.

Roasted Root Vegetables Spread vegetables onto a cookie sheet. Place in a 350° F oven for 10 minutes.

Always reheat cooked foods to 165° F. Use a food thermometer to check. These times are general temperature/time guides.

TO HEAT IN A MICROWAVE:

Place the item in a microwave-safe dish and cook for 3 minutes on high heat. Check temperature with a food thermometer.

Denser foods may take a little longer in the microwave and will hold their heat longer, so heat those first.

You can also assemble a full plate of food and heat the individual plates as needed if you do not plan to serve family style.

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$21.99(serves 6–8, 9" pie)

Pumpkin PieVegan Pumpkin Pie

Apple PiePecan Pie

I N D I V I D UA L PL AT E S$12.99

E V E RY T H I N G B U T T H E T U R K E Y$49.99

- T R A D I T I O N A L -

Maple-Glazed Yams with CranberriesGreen Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy

Cranberry Relish Bakehouse Dinner Rolls

S I D E S D E SS E R T

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P R O D U C E O N T H E S H E L V E S

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ADD A TAST Y LOCAL FAVORITE TO YOUR MENU.

Natural Way Mills Organic Gold ‘n’ White FlourMN • $1.59 per lb.

Specialty millers from Middle River, Minn., grind their wheat to a unique fineness, achieving an incomparably creamy, white flour while maintaining the goodness of whole grain.

CRANBERRIESRuesch Cranberry Co., Wisc.

(See page 19 for our Cranberry-Orange Panna Catta recipe)

APPLESOrganic Breezy Hill, Minn.

ONIONSGardens of Eagan, Minn.Wisconsin Growers, Wisc.

POTATOESDriftless Organics, Minn.Hugh’s Gardens, Minn.

(See page 17 for a twist on the usual mashed potatoes)

PIE PUMPKINSRiverbend Farm, Minn.Featherstone Farm, Minn.

CARROTSDriftless Organics, Wisc.

(Consider a lighter dish like root vegetable slaw.)

YAMSGardens of Eagan, Minn.Wisconsin Growers, Wisc.

(Combine with sweeter flavors like maple syrup, brown sugar or even bourbon!)

WINTER SQUASH Featherstone Farm, Minn.

LOCALLY LOVED FRUITS AND VEGGIES

Native Harvest Wild RiceMN • 16 oz., $14.29

This nutty, smoky grain is gathered each year in canoes by the people of the Northern Minnesota White Earth reservation. All proceeds benefit their Land Recovery Project in Callaway.

Whole Grain Milling Company Organic Corncake and Waffle MixMN • 32 oz., $3.69

Feathery light pancakes and crispy, tender waffles are so easy, and oh-so-gluten-free with this mix from the Hilgendorf family of Welcome, MN.

Gray Duck ChaiMN • 32 oz., $9.49

Made from organic, fair-trade Assam teas and hand-milled spices, these locally crafted chais come in two tasty blends with flavors of ginger, cardamom, cinnamon and clove!

Isabel Street Heat Hot SauceMN • 5 oz., $7.69

With blends from mellow-mild to ghost-pepper hot, these spicy, St. Paul sauces are a well-rounded accent to any meal.

Just CoffeeWI • 12 oz., $10.49

Need a jumpstart on your day? Bold blends and citrusy single-origin coffees come to us roasted daily from this Madison-based, fair-trade cooperative.

Gustola GranolaMN • 12 oz., $7.99

Minneapolis-made granola goes great over yogurt, ice cream or straight out of the bag. In four flavors packed with nutty, dried fruit deliciousness.

Rochdale YogurtWI • 24 oz., $4.69–$4.99

These signature cream-top yogurts are ideal for a quick, healthful breakfast on hectic holiday mornings. Available in low-fat and Greek styles.

Hope Creamery ButterMN • 16 oz., $5.29

This butter is the pride of tiny Hope, MN, turning ordinary crusts

and biscuits into flaky, tender, golden delights.

Castle Rock Organic FarmsWI • Heavy Cream, 16 oz., $5.89

Five generations of Kostka family farmers and their single-source dairy are what make this cream so special—whip it with a bit of vanilla and maple syrup for the perfect pie topping.

Wild Country Maple SyrupMN • 16 oz., $12.69

Tapped from maple trees on Lake Superior’s North Shore, this organic syrup has a toasty depth that’s perfect on everything from pancakes to sweet potatoes.

Living the Dream Farm Duck EggsMN • 6 pk., $4.89

Add richness and luscious texture to your holiday baking with these heritage-breed duck eggs. Extra protein builds a lofty structure, making them ideal for gluten-free treats.

B A K E R Y B A K E R Y

OUR BAKED GOODS RISE ABOVE THE REST.

We bake from scratch—no preservatives or artificial ingredients. We believe in doing things right.

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Pumpkin Sweet Rolls4 pack $4.99

Croissants$2.39 each

Pumpkin Spice Bread$4.49 each

Organic Whole Wheat Rolls6 pack $2.99

White Dollar Buns13 pack $2.49

Traditional Bread Cubes for Stuffing14 oz. $2.99 Gluten-Free Bread Cubes for Stuffing12 oz. $5.99

Cranberry Apple Galette$3.39 (shown here)

H O S T & H O L I D A Y G I F T S

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BRING SOMETHING SPECIAL TO SOMEONE SPECIAL .

Grab a seasonal, Wedge-arranged bouquet from our fresh floral section to dress up your holiday table or simply say, “Thanks.”

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1 ) Solmate Socks // $15.49

2 ) Juniper Ridge Douglas Fir Incense // $10.99

3 ) Danica Studio Tea & Dish Towels // $12.99

4 ) Ohio Stonewear Fermenting Crock // $64.99

5 ) Sunbeam Peace Candle // $21.99

6 ) Jewell Hollow Small Cutting Board // $21.99

7 ) Jewell Hollow Large Cutting Board // $37.99

8 ) SunLeaf Pillar Candle // $11.99

9 ) Sunbeam Evergreen Tree Candle // $14.49

10 ) Juniper Ridge Sage Mug Cedar Mini Smudge // $11.99

11 ) Wood from the Hood Top Popper // $13.59

12 ) Locally Grown Onesie // $21.39

13 ) Sunleaf Spruce Mini Diffuser // $10.99

14 ) Juniper Ridge Douglas Fir Tea // $11.79

15 ) Ohio Stoneware Mixing Bowl // $19.79

16 ) Lodge Cast Iron 8" Skillet // $17.99

17 ) Lodge Round Griddle 10.5" Skillet // $23.99

18 ) Cuppow the Mason Tap // $19.99

19 ) Hatch Factory Mason Drinking Jars // $10.49

20 ) Sunbeam Small Pinecone Candle // $6.99

21 ) Sunbeam Large Pinecone Candle // $16.99

22 ) Danica Studio Retreat Small Linen Bag // $19.99

23 ) Danica Studio Larger Retreat Zipper Pouch // $17.99

24 ) Danica Studio Mugs // $7.99

25 ) Wood from the Hood Small Cribbage Board // $36.49

26 ) Wood from the Hood Flight Paddle // $45.99

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R E C I P E S R E C I P E S

APPETIZER OR SIDE DISH

ROASTED ROOT VEGETABLE BISQUE

Serves 6

2 whole garlic bulbs, tops cut off

5 Tbsp. olive oil

2 cups parsnips, peeled & chopped (about 2 medium bulbs)

¾ cup carrots, peeled & chopped (about 2 large carrots)

1 cup celeriac, peeled & chopped (about 1 medium celeriac)

1 cup rutabaga, peeled & chopped (about 1 medium root)

3 Tbsp. unsalted butter (or olive oil)

1 small leek, halved & thinly sliced

1 small yellow onion, peeled & diced

2 small tomatoes, chopped

6 cups chicken or vegetable stock, unsalted

1 Tbsp. fresh thyme leaves or ½ teaspoon dried

1 bay leaf

¼ cup heavy cream or nondairy creamer

1 tsp. sea salt

¼ tsp. ground black or white pepper

GLUTEN-FREE SIDE DISH

ROOT VEGETABLE MASH Serves 6

2½ pounds russet potatoes, peeled & cubed

¾ pounds parsnips, peeled & chopped

¾ pounds celeriac, peeled & chopped

6 Tbsp., room temperature butter

½ cup buttermilk

½ cup sour cream

2 tsp. sea salt

¼ tsp. black pepper

¼ cup parsley, dill or tarragon, finely chopped

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In one pot, boil potatoes in salted water until tender, drain. In another pot, boil celeriac and parsnips together until tender, drain. Mash root vegetables with butter until smooth and fold in remaining ingredients.

Preheat oven to 400° F.

Toss root vegetables in 3 Tbsp. of olive oil and place once a baking sheet. Roast until browned and tender, approximately 15–20 minutes. Wrap garlic bulbs in foil with 2 Tbsp. of olive oil and roast along with vegetables until golden browned.

Meanwhile, in a large pot, sauté leeks and onions in butter until translucent. Add tomatoes, stock, thyme, bay leaf and roasted vegetables. Bring to a gentle simmer and cook until vegetables are soft, about 20 minutes. Remove thyme springs and bay leaf.

Remove garlic cloves from the bulb and add to soup then puree in a blender until smooth. Stir in cream, salt and pepper.

R E C I P E S R E C I P E S

ALTERNATIVE TO TURKEY

SLOW-ROASTED BEEF

Serves 4 - perfect for a smaller gathering

3 pounds rib roast or tenderloin

2 tsp. whole brown mustard seeds, coarsely ground

1 Tbsp. garlic paste

2 tsp. paprika

1 tsp. dried thyme

1 tsp. sea salt

½ tsp. ground black pepper

4 Tbsp. softened butter, unsalted

DESSERT

CRANBERRY-ORANGE PANNA COTTA

Serves 8

6 Tbsp. cold water

1 Tbsp. unflavored gelatin

1 cup cream

1¼ cups cane sugar

1½ cups whole milk

1½ cups buttermilk

1½ cups unsweetened yogurt

Juice and zest of one orange

Sprinkle gelatin over the cold water and allow to bloom for 5 minutes.

Heat cream and sugar in a small saucepan and bring to a boil. then stir in gelatin.

Whisk together remaining ingredients in a large bowl until smooth, stir in cream/sugar mixture. Set aside to cool while preparing the cranberries.

FOR CRANBERRIES:

3 cups fresh cranberries

¹/³ cup cane sugar

½ cup water

2 Tbsp. finely minced ginger

In a small pot, combine all ingredients and simmer until cranberries burst and sauce thickens. Approximately 10–15 minutes. Cool.

ASSEMBLY:

Evenly divide cranberries into eight desired dishes or individual molds then pour in panna cotta mixture. Chill for at least 4 hour to overnight to set. Serve panna cotta as is or, for molded panna cottas, dip in hot water to loosen and invert onto serving plates.

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Tie beef with twine at one-inch intervals and coat with mustard seeds, garlic paste, paprika, thyme, salt and pepper. Allow to rest covered in the refrigerator overnight.

Before cooking, allow beef to rest at room temperature for one hour.

Preheat oven to 250°F.

Spread butter onto roast and place on a roasting rack in the oven. Cook until internal temperature reaches 130°F. Approximately 2–3 hours. Remove from oven and allow to rest for 10 minutes before serving.

• Our loyal, committed co-op owners

• Our co-workers at Co-op Partners Warehouse

• Our community of farmers and producers that supply our store

• All of our partners working toward a whole, healthy food system

• Our passionate, dedicated, trustworthy staff

• Our neighborhood that has supported us for over 40 years

W E G I V E T H A N K S F O R ...

P L A C E T U R K E Y P R I C E T A G H E R E

©2015 Wedge Community Co-op