These are a great izakaya-style appetizer, or chop coarsely and add to a bowl of hearty udon noodles. Make extra miso sauce, and use as a dressing for a cold grilled eggplant udon noodle salad, served with chopped scallions on top. Total Time: 30 minutes Servings: 4-6 Ingredients: 4 tablespoons red miso 4 tablespoons
Now is the time to put in your order for premium, direct-from-the-grower Michigan blueberries! The Co-op offers an annual truckload sale during the summer. The blueberries will arrive on July 19th ($21.99 per 5 lb. case). Place your order below or sign up in the store! 2017 Blueberry orders are now closed.
All dad wants to do is grill, so why not let him? These St. Peter Food Co-op team members are here to offer their best pieces of advice. Bring on the beef! “Stay hydrated. That’s the most important part of grilling. You have to stare at the coals as they warm up—they’re dangerous if left unsupervised—and during the process, you’d really hate to go thirsty,” says Erik Larson, Father & Co-op Produce Manager.
