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Deerfield Store Blog
Baby Food Making Class this Saturday at 11 am!
by deerfield, October 22, 2009 | Permalink
There’s no better way to give your baby the proper nutrition and connect with your child than to make your own baby food. Parents will learn the best fruits and vegetables to feed their little ones as well as sample recipes that their babies will be sure to love. A Whole Foods Market natural chef will demonstrate how to make, store, and serve baby food and parents will have an open forum to share helpful tips on what has worked for their little ones. Happy Baby will also be present to provide information on their baby food products. Please call our customer service desk at 847.444.1900 to register.
Garden of Life - Grow Bone System
by deerfield, October 8, 2009 | Permalink
This Saturday, October 10th, at 10 am (that’s 10/10/09!), be one of the first 25 customers to request a Garden of Life Grow Bone System, and receive it FREE! Visit www.growbone.com for further details.
5% Community Support Day for The Cancer Wellness Center
by deerfield, October 7, 2009 | Permalink
Shop with us today, Wednesday, October 7th and 5% of the day’s net sales will be donated to The Cancer Wellness Center. The Cancer Wellness Center is a not-for-profit that helps people live better while living with Cancer.
Honeycrisp Apples in a Farro, Apple and Pecan Salad
by deerfield, October 5, 2009 | Permalink
Take advantage of the delicious, height-of-the season, Honeycrisp apples with this wonderful recipe. Enjoy!
Farro, Apple and Pecan Salad
Serves 8
Cooked farro has a nutty flavor and slightly chewy texture, both of which are particularly delicious in salads like this one. Use your favorite variety of apple to make this late summer and early fall salad. Sliced pears are a perfect match, too.
Ingredients
1 1/2 cups farro
Salt to taste
1/4 cup olive oil, divided
1/2 medium red onion, chopped
1 large gala or granny smith apple, cored and chopped
1 tablespoon chopped thyme
3 tablespoons apple cider vinegar
3/4 cup chopped toasted pecans
Pepper to taste
Method
Soak farro in cold water for 20 minutes; drain well.
Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.
Nutrition
Per serving (about 3oz/81g-wt.): 260 calories (140 from fat), 16g total fat, 2g saturated fat, 0mg cholesterol, 0mg sodium, 27g total carbohydrate (5g dietary fiber, 5g sugar), 6g protein
Peach Season is upon us!
by deerfield, August 13, 2009 | Permalink
The past few weeks, we’ve had the most delicious locally grown peaches. Yesterday, I had a fabulous one from Eckert Farms in Belleville, Illinois! In a couple of weeks, Michigan peaches will be coming out way. Here is a delicious recipe from WholeFoodsMarket.com using fresh peaches! For more recipes like this, check out our recipe search engine at wholefoodsmarket.com. Enjoy!
Peach-Mango Popsicles
Makes 6 to 8
It doesn’t matter if you’re 2 or 102, the sweet-tooth appeal of homemade fruit popsicles is universal.
Ingredients
1 cup puréed mango (from peeled fruit)
1 cup puréed ripe peaches (from peeled fruit)
1/4 cup water
2 tablespoons sugar
Lime or lemon juice to taste
6 to 8 popsicle sticks
Method
Combine fruit purées in a medium bowl. Heat water and sugar, stirring until sugar dissolves. Add to purées with lime or lemon juice to taste. If you have popsicle molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. If you don’t have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks. Freeze until firmly set, 3 to 4 hours. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.
Nutrition
Per serving (1 popsicle/62g-wt.): 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 10g total carbohydrate (1g dietary fiber, 9g sugar), 0g protein
Tags:Quick and Easy, Make-ahead, Entertaining, Family Friendly, American, Fat Free, Dairy Free, Gluten Free, Low Sodium, Vegan, Vegetarian, Wheat Free
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
Whole Planet Travels to Paraguay
by deerfield, July 14, 2009 | Permalink
Check out our latest blog post from Steve who works for the Whole Planet Foundation: http://blog.wholefoodsmarket.com/2009/07/whole-planet-travels-to-paraguay/
On this leg of his trip through South America, Steve explores Paraguay and opportunities for building a microcredit program in the country where Whole Foods Market sources its organic sugar cane. Steve experiences the hospitality of folks who remember Phillip Sansone, Executive Director of the Whole Planet Foundation, from his days as a Peace Corps volunteer in Paraguay over 30 years ago.
Wild Alaska Salmon Video
by deerfield, July 8, 2009 | Permalink
At Whole Foods Market, we strive to provide our customers with the highest quality natural and organic ingredients available. This is not just another fish story - this is our story on Wild Alaska Salmon. Check out our video of sourcing Wild Alaska Salmon, here:
http://www.wholefoodsmarket.com/video/
Keith Harris, Whole Foods Markets Alaska Port Buyer, lives in Alaska all summer to be on site when each salmon fishery opens for the season. No other supermarket has someone on site overseeing standards for the quality of the wild Alaska salmon. Check out what Keith does and why this makes our wild Alaska salmon special.
Not Just Another Fish Story: Wild Alaska Salmon
Cooking Wild Alaska Salmon
by deerfield, July 8, 2009 | Permalink
GRILLING
How: Oiled grill grates or grilling basket (to prevent sticking, brush fish with oil, too)
How Hot: Medium heat
How Long: 8 to 10 minutes for 6-oz fillets
BAKING
How: Parchment paper-lined baking sheet
How Hot: 350˚F oven
How Long: 10 to 12 minutes per 6-oz fillets
PAN-FRYING
How: Large skillet with a thin layer of oil
How Hot: Medium to medium-high heat
How Long: 6 to 8 minutes for 6-oz fillets
Cooking Note: A one-inch-thick fish fillet should be done after about 10 minutes using any cooking method, but always check before the time is up! It’s ready when the flesh is opaque and easily flakes with a fork.
MORE TASTY WAYS TO ENJOY WILD ALASKA SALMON
In a Niçoise Salad: Arrange flaked cooked salmon on a platter with lettuce, hard-cooked eggs, small boiled potatoes, steamed green beans, tomatoes and olives. Drizzle with vinaigrette.
In Salmon Cakes: Leftover salmon makes great cakes! Serve mini cakes as appetizers or on a bed of lettuce or cooked greens for a complete meal.
Over Soba Noodles: Place seared or grilled salmon over sautéed mushrooms, green onions and snow peas tossed with soba noodles and soy ginger sauce.
In a Spread: Combine cottage cheese or farmer cheese with chives, chopped fennel and a squeeze of lemon. Stir in flaked cooked salmon. Serve on toasted bread, endive spears or romaine leaves.
Sparkling Mineral Water Taste Test
by deerfield, July 7, 2009 | Permalink
As a life long sparkling mineral water drinker, I have more than two cents to add whenever I drink a new type of mineral water. I believe in big bubbles - but not so overly fizzy that digestion becomes difficult. I love hints of flavor, like lime, but below I’m going to limit myself only to rating pure sparkling mineral waters. So, here is my shortlist of great Sparkling Mineral waters. You can find all of these at Whole Foods Market Deerfield.
#1. Tie between Perrier ($1.69/Liter) and WFM Brand Sparkling Mineral Water ($1.39/L). These two mineral waters taste strikingly similar. Both have bold, big bubbles throughout the bottle with a low sodium taste. Entirely drinkable, the soft flavor and bubbles last for up to 4 hours. I challenge any other sparkling mineral water company to produce similarly long lasting bubbles.
2. Pellegrino ($1.69/Liter). The queen of sparkling mineral water. With a bottle design second to none (perfect as a secondary flower vase) and soft, light bubbles flowing effortlessly throughout each sip, Pellegrino is a water to be reckoned with. While softer than our #1 rating, Pellegrino is by sheer design the perfect party water. The only hiccups I’ve experiences have been a short window of opportunity - goes flat much more quickly than other mineral waters - and a bit too much salt. Pellegrino also is less consistent: I’ve opened a number of flat bottles of Pellegrino (compared with none of Perrier and WFM). But, this could perhaps be attributed to Pellegrino’s extremely soft bubbles.
#3. Poland Spring ($.99/Liter). The least expensive of the lot (although it is packaged in plastic), Poland Spring is like a puffed up Perrier. Heavy, large bubbles, lots of air and low sodium.
#4. Appolinaris ($1.99/liter). More on the European, saltier, less bubbly side. Beautiful bottle and would be a great gift for a guest.
#5. Gerolsteiner ($2.69/liter). The most expensive of the group but doesn’t blow the other waters out of the park. Therefore, mainly because of it’s slightly higher price, this water is #5.
Weekend Seafood and Meat Sale: 6/26-28
by deerfield, June 26, 2009 | Permalink
Come visit us at Whole Foods Market Deerfield for another round of delicious summer sales from our meat and seafood departments. This weekend we’ve got:
Fresh Wild Caught Swordfish Steak - 35% off! It is on sale for $11.99/per pound down from a regular price of $18.99/lb - you save $7!
Petite Top Sirloin Steak - 35% off! It is on sale for $6.99/lb down from the regular price of $10.99/lb - you save $4!
