M

real food fall 2008

AR
TI
N
YA
N
'S
CH
IN
A
FALL 2008

PLUS
INSIDE
MERKATO 55
NEW YORK’S
*
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purchases of this
magazine will go to

Harvest Menu
HOTTEST
RESTAURANT
volume 4 number 3

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04

Harvest Dinner Party | Apples Sweet & Savory

Perfect Pork | Brunch for a Bunch
04

Open 7 a.m. – 9 p.m. daily Value Proposition
I
Elm Grove t is hard to pick up a newspaper or watch
13425 W. Watertown Plank Rd.
Elm Grove, WI 53122 a newscast without hearing about rising
(262) 784-9525 costs—especially fuel—and a slowing
Franklin economy. Now more than other times in
5200 W. Rawson Ave. our recent past, we feel the need to watch
Franklin, WI 53132
(414) 817-9525 our spending. This is especially true of
Germantown grocery dollars.
N112W15800 Mequon Rd. Since our founding in 1926, Sendik’s has
Germantown, WI 53022 seen its share of economic downturns. Our
(262) 250-9525
four generations of experience have taught us
Grafton what is most important to our customers:To
2195 1st Ave.
Grafton, WI 53024 never waiver from our core values of serving
(262) 376-9525 the highest quality items combined with the
Greenfield best service—period. Our firm belief is that
7901 West Layton Ave. the combination of quality and service means
Greenfield, WI 53220
(414) 329-9525 the best value for our customers. And, offer-
Mequon ing the best value is the best way to weather
10930 N. Port Washington Rd. economic downturns.
Mequon, WI 53092 Perhaps one of the best examples of
(262) 241-9525
Sendik’s commitment to value is in our pro-
Wauwatosa duce departments.After all, Sendik’s started as
8616 W. North Ave.
Wauwatosa, WI 53226 a produce store. To this day, we seek out the
(414) 456-9525 best quality and freshest produce available for
Whitefish Bay our customers.This means that customers can
500 E. Silver Spring Dr. shop with confidence knowing that the hard
Whitefish Bay, WI 53217
(414) 962-9525 earned money they spend on produce at Sen-
dik’s will be enjoyed rather than thrown away
or suffered through because it is inferior.
Offering the best value, however, is not
limited to our produce departments. We
take extraordinary steps to make sure our
meat and fish is the freshest and finest qual-
ity available at competitive prices. Our delis
offer the freshest handmade salads and best
meats available anywhere. Our knowledge-
able staff in all of our departments is there
www.sendiksmarket.com
Did
you
Know?
Reuse your Sendik’s quality paper
Ginny Finn (center) from ABCD, receives the
or plastic shopping bag and receive donation check from spring issue magazine sales.
a 5¢ discount for every bag. Pictured with Ted Balistreri and Margaret Harris.
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
welcome
The Balistreris from left to right: Nick, Ted,
Margaret (Balistreri) Harris, and Patrick.
to help customers get the items they want
rather than spending their money on some-
thing they won’t use when they get home.
Our selection of items is enormous, making
us a one-stop shop rather than spending
money to travel to several different stores.
What’s more, we stand behind all of the
products in our stores. We are so confident
in the products we sell that if a customer,
for any reason, wishes to return an item, we
will gladly make that customer happy. In
the end, our value proposition is that we
will serve our customers the best quality
products with the friendliest service and
back those products with our guarantee of
satisfaction.We believe our commitment to
value will enable us to not only weather but
also prosper during the current economic
slowdown and for years to come.
Incidentally, we are very pleased to bring
our value proposition to our newest Sendik’s
location in Germantown.The store is sched-
uled to open for business on September 4 and
we look forward to serving the Germantown
community for years to come.
Our charitable partner for this issue of
Sendik’s Real Food is Second Harvest. Sec-
ond Harvest does an amazing job of helping
provide food for families in need.We have a
longstanding relationship with Second Har-
vest and, as in the past, all proceeds from the
purchase of this magazine will go directly
to help them achieve their mission. Thank
you for supporting Second Harvest, this
magazine, and for shopping at Sendik’s.
Sincerely,
—The Balistreri Family

Wine Picks Under $20
Brad Hoth, Whitefish Bay
Luna, “Freakout” White Wine 2006
Don’t freakout over this blend of Pinot
Grigio, Ribolla, Gialla, Sauvignon Blanc,
and Chardonnay. It produces fresh beautiful
flavors from citrus notes to delicately roasted
nuts, honey, and peach tones while finishing
crisp and dry. This is perfect for those who
like the weight and roundness of Chardon-
nay and those who prefer a zippy Sauvignon
Blanc. It’s sure to be a hit, whether you’re
grilling seafood and poultry or kicking back
on the patio. $13.99 750ml
John Kuehl, Franklin
Elk Cove, Pinot Gris 2007
This is a ripe, lush and elegant Pinot Gris
from Willamette Valley, Oregon. The nose
bursts with sweet scents of honeysuckle,
melon, ripe apples, and citrus. The palate
mimics the nose with lingering rich and
creamy flavors of pear, peach, and a dash of
spice. Great crispness keeps all these flavors
balanced and tightly woven. Pair with a
variety of food including roasted chicken,
salmon, and Asian cuisine. $14.99 750ml
Tom Kreuger, Grafton
Crios, Malbec 2007
Argentina can be proud of this Malbec that
shows its deep purple color with violet
undertones and a rich, full bouquet of ripe
plums. Youthful tannins and bright black-
berry flavors take you to a long, soft finish
with a slight hint of spice and pepper—a
real charmer! $13.99 750ml
Don Malinka, Elm Grove
St. Supery, Sauvignon Blanc 2006
I’ve been drinking St. Supery Sauvignon
Blanc for more than ten years. It has been
very consistent vintage to vintage, which
is a trademark of St. Supery wines. The
2006 vintage is your typical California style
Sauvignon Blanc—grapefruit aromas with
refreshing citrus and crisp, rich acidity.Among
all white wines, Sauvignon Blanc is very
versatile for food matches. Pair with simple
fish and chicken dishes along with an array
of appetizers. Enjoy! $19.99 750ml
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
wine shop
Kevin Grace, Mequon
Loimer, “Lois”
Grüner Veltliner 2007
This fresh and zesty version of Grüner
Veltliner bursts with crisp flavors! Aro-
mas of fresh apples and lime along with a
mineral spiciness lead to flavors of Granny
Smith apples, citrus, grapefruit, and lime. It
is extremely dry with well-balanced acid-
ity—a superb wine that can pair with the
most difficult of foods (greens, tomatoes,
and asparagus) and it’s a must to try with
brats and sausage. $12.99 750ml
Tom Brokmeier, Greenfield
Pomelo, Sauvignon Blanc 2007
If you are looking for a great Sauvignon
Blanc, Pomelo absolutely hits the mark!
Named after a giant citrus fruit native to
Malaysia, that is thought to be the ancestor
of the grapefruit. Pomelo is light and crisp
with a ripe acidity balanced by delicious
citrus fruit. Reminiscent of a New Zea-
land Sauvignon Blanc, a well-chilled bottle
of Pomelo is a delightful and refreshing
“patio pounder.” Attention chèvre cheese
fans—this is for you. $9.99 750ml

Wine Picks Under $20
Brad Hoth, Whitefish Bay
Luna, “Freakout” White Wine 2006
Don’t freakout over this blend of Pinot
Grigio, Ribolla, Gialla, Sauvignon Blanc,
and Chardonnay. It produces fresh beautiful
flavors from citrus notes to delicately roasted
nuts, honey, and peach tones while finishing
crisp and dry. This is perfect for those who
like the weight and roundness of Chardon-
nay and those who prefer a zippy Sauvignon
Blanc. It’s sure to be a hit, whether you’re
grilling seafood and poultry or kicking back
on the patio. $13.99 750ml
John Kuehl, Franklin
Elk Cove, Pinot Gris 2007
This is a ripe, lush and elegant Pinot Gris
from Willamette Valley, Oregon. The nose
bursts with sweet scents of honeysuckle,
melon, ripe apples, and citrus. The palate
mimics the nose with lingering rich and
creamy flavors of pear, peach, and a dash of
spice. Great crispness keeps all these flavors
balanced and tightly woven. Pair with a
variety of food including roasted chicken,
salmon, and Asian cuisine. $14.99 750ml
Tom Kreuger, Grafton
Crios, Malbec 2007
Argentina can be proud of this Malbec that
shows its deep purple color with violet
undertones and a rich, full bouquet of ripe
plums. Youthful tannins and bright black-
berry flavors take you to a long, soft finish
with a slight hint of spice and pepper—a
real charmer! $13.99 750ml
Don Malinka, Elm Grove
St. Supery, Sauvignon Blanc 2006
I’ve been drinking St. Supery Sauvignon
Blanc for more than ten years. It has been
very consistent vintage to vintage, which
is a trademark of St. Supery wines. The
2006 vintage is your typical California style
Sauvignon Blanc—grapefruit aromas with
refreshing citrus and crisp, rich acidity.Among
all white wines, Sauvignon Blanc is very
versatile for food matches. Pair with simple
fish and chicken dishes along with an array
of appetizers. Enjoy! $19.99 750ml
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
wine shop
Kevin Grace, Mequon
Loimer, “Lois”
Grüner Veltliner 2007
This fresh and zesty version of Grüner
Veltliner bursts with crisp flavors! Aro-
mas of fresh apples and lime along with a
mineral spiciness lead to flavors of Granny
Smith apples, citrus, grapefruit, and lime. It
is extremely dry with well-balanced acid-
ity—a superb wine that can pair with the
most difficult of foods (greens, tomatoes,
and asparagus) and it’s a must to try with
brats and sausage. $12.99 750ml
Tom Brokmeier, Greenfield
Pomelo, Sauvignon Blanc 2007
If you are looking for a great Sauvignon
Blanc, Pomelo absolutely hits the mark!
Named after a giant citrus fruit native to
Malaysia, that is thought to be the ancestor
of the grapefruit. Pomelo is light and crisp
with a ripe acidity balanced by delicious
citrus fruit. Reminiscent of a New Zea-
land Sauvignon Blanc, a well-chilled bottle
of Pomelo is a delightful and refreshing
“patio pounder.” Attention chèvre cheese
fans—this is for you. $9.99 750ml
 Pumpkin
Sendik’s Food Market Sendik’s Food Market
produce row in season

Squash Speak Possibilities

M
ildly sweet flavored and finely tex-
tured, squash is a relative of melon
and cucumber. It’s divided into
two categories. “Summer” squash is picked
at an immature state and has thin, edible skin
and soft seeds. (Crookneck, pattypan, and
Storage
Store whole squash between 50° and 55°F
away from light in a well ventilated area
with low humidity. It can keep from one
to six months, depending on variety. Cut
squash, wrapped tightly and refrigerated,
• Conventional oven: Bake at 350°F for
45 minutes to 1 hour, or until a knife can
be easily inserted into the stem.
• Microwave: Times can vary depending More than a pretty face, pumpkins star
on microwave, but in general: 3-4 oz., 5 min; in a wide range of delicious dishes.
1lb, 9 min; 11/2 lb, 14 min; 21/2 lb, 18 min.Turn

zucchini are examples.) “Winter” squash has will keep about a week.
hard, thick skins and has been a part of warm
autumn and winter meals for centuries. It’s Cooking
a good source of vitamins A (beta-carotene) You can bake, steam, roast, microwave, or
and C, potassium, and fiber. Choose winter
boil winter squash. Baking whole is one of
squash that is heavy for its size with a dull the easiest methods.
stem and shell.A shiny exterior means it was • To Bake Whole: Pierce with a knife
picked too soon and it may be bland. near the stem to allow steam to escape.
Winter squash varies widely in size, shape, and color.
Winter Squash Guide Use our guide below to help you pick your way through the patch.
Acorn: Also called Table Queen, this small to medium
squash resembles an acorn and has distinct ribs and a
pointed end. Its mostly dark green shell has blotches of
yellow or orange. Sweet and nutty, it can sometimes have
a fibrous texture. Cut in half and baked, then served in the
shell, this usually provides two generous servings. Also
good stuffed with rice or couscous.
Buttercup: One of the more highly regarded and fla-
vorful varieties, this member of the Turban squash family
has a dark green shell with grayish stripes or flecks and
may have a light blue-gray flattened turban. Its sweet and
creamy orange flesh can have a somewhat dry texture.
Bake, steam, simmer, or use in pie.
Butternut: This long tan squash resembles a large
pear or a light bulb. Very easy to use, its thin, edible shell
can be removed with a vegetable peeler or left intact when
cooked and puréed. Its rich orange flesh has a hearty
sweet nutty flavor, is moist, and has a fine-grained texture.
It can be grilled, baked, or puréed. Use in soup or for baby
food. Its dense texture makes it easy to use diced or sliced.
Delicata: Also called sweet potato squash, the yel-
low/cream edible skin of this watermelon-shaped squash
is mottled and striped with medium green in the length-
wise grooves. Its creamy yellow flesh tastes similar
to sweet potatoes or sweet corn and is very tender.
It’s best baked or steamed.
Golden Nugget: This small pumpkin-shaped squash
T
halfway through cooking.Press top with finger. he orange orbs that sport sinister kin measurements, one 15 to 16-ounce can
Squash is done when it yields to pressure. expressions or perhaps the occasional yields about 2 cups of mashed pumpkin.
cheerful grin for a few days at the end Cook fresh pumpkin much the same way
Yield
• 1 pound winter squash = of October are just one branch of the pump- you do winter squash—either steam, bake, or
1+ cup cooked and mashed. kin family.Their smaller relatives that may not microwave it. It’s best not to boil the pumpkin
• Spaghetti squash: 1 pound raw = be part of the party are often the workhorses as it will soak up the water and make a watery
4 cups cooked strings, loosely packed. ■ that make not only the tasty pumpkin pie you purée (and subsequent pie, etc.).
look forward to every year but also a delicious To steam: Cut pumpkin in half and
array of food from savory to sweet. remove seeds and stringy pulp. Cut into
Fresh pumpkin can be easily cooked smaller pieces and peel then place in a steamer
and puréed and used in any recipe from or metal colander that will fit in a covered pot.
Jack Be Little: About 3-4 inches, this looks like a mini soups, stews, pasta, and side dishes to bread, Put over boiling water, cover, and steam for
pumpkin and its orange flesh is sweet and flavorful. Can
be cooked in the microwave whole and is a good single
Toasting Pumpkin muffins, and desserts. You can often use about 50 minutes or until tender. Mash and
serving size. Just cut off the top and remove the seeds
like you would for a jack-o’-lantern. Try seasoned with
Seeds pumpkin interchangeably in recipes calling purée in a blender or food processor.
herbs or stuffed with rice or apples.
for squash too. Just make sure you select the To bake: Heat oven to 350°F. Split pump-
Don’t throw out the seeds when cook-
ing fresh pumpkin for recipes or making
best type of pumpkin for the job. kin in half and remove seeds and stringy pulp.
your jack-o-lanterns—roasted seeds are There are basically two types of pumpkins Place halves, cut side down, on a baking sheet
Kobocha: This has a dark green shell with lighter green
a deliciously nutty snack and rich in vita- available commercially—field pumpkins and and bake for about 1 hour or until tender
stripes. Its golden orange flesh is usually thick, sweet, and
richly flavored. It’s sweeter, drier, and less fibrous than mins B and E. sugar pumpkins.The field pumpkins are the when pierced with a fork. Spoon the soft
other winter squash—like a sweet potato in texture with a kind used for jack-o-lanterns and are larger, pulp out of the shell and use in recipes or
nutty flavor. Good roasted or as a thickener for soups. ½ cup pumpkin seeds
1 teaspoon melted butter or oil
a light shade of orange, and more suitable for further process to create a purée.
(olive or vegetable) carving.Their tough skin is hard to peel and To microwave: Cut in half and remove
Spaghetti: Watermelon-shaped with a pale to dark their flesh is stringy and often watery with a the seeds and stringy pulp. Wrap each half
½ teaspoon seasoning of your choice*
yellow shell, its pale yellow flesh is bland, crisp, and very mild flavor. Sugar pumpkins, which are loosely in plastic wrap. Place the halves, cut
slightly sweet. Once cooked, the strands can be pulled Clean the seeds by separating them
smaller, are best for cooking as they have a side down on a microwave safe plate. Heat on
out with a fork and resemble spaghetti. This can serve as
from the stringy membrane of freshly
a low-cal or gluten-free pasta substitute. Can serve cold more flavorful, sweeter, less stringy, and tender high for about 7 minutes per pound or until
carved pumpkin. Rinse the seeds in a
with salad or warm with butter and seasoning.
flesh than the very large pumpkins. tender. Spoon out the pulp and use in recipes
colander until they are free of any mem-
brane matter. Dry with paper towels. A couple types of sugar pumpkins to look or further process to create a purée.
Sugar Pumpkins: The thick fine-grained flesh of for include fairytale, which has a thick skin, but If you plan to use the purée in a recipe
Place cleaned and dried seeds in a
these small pumpkins is good for making pie and for can-
bowl and toss with butter or oil and
its tender deep orange flesh is very light, sweet, that calls for canned pumpkin it is a good
ning. (The flesh of the larger jack o’lantern pumpkins is
bland and watery; they’re best for decoration.) seasonings of choice. *(Salt is a clas- thick, and firm. It has a distinctive Cinderella’s idea to strain it. Line a strainer with coffee
sic and tasty choice but you can also coach-like shape. Jack-be-Little, which is about filters or cheesecloth then spoon the cooked
experiment with garlic powder, cayenne the size of a tangerine, has a bright orange or pumpkin into the lined strainer. Place the
Sweet Dumpling: This resembles a small pumpkin pepper, seasoning salt, a Cajun season- white shell and sweet flesh. Select pumpkins strainer in a glass pie plate or large bowl to
with its top pushed in, and has a speckled and striped ing blend, or other spices.) Adjust the that are free of blemishes or cracks, harvested catch the drained liquid. Let it drain in the
Photo © Bochkarev Photography

has a very hard shell. Its orange flesh is slightly bland
and sweet with a somewhat watery texture. Works well
microwaved whole and is good for a single serving.
Hubbard: Large and round in the middle with tapered
ends, this has a gray-blue or green exterior and a pebbly
texture. A large variety, you’ll often find packaged chunks
of this squash in our produce section. Its orange flesh
is rich and sweet with a grainy texture. Best baked or
boiled. Mash or purée with butter and seasonings. Can
also be used for pie.
white and green shell. Its golden orange colored flesh is
drier than other winter squash and the peel is soft. Fine amount to your liking. with a bit of their stems intact, and those that refrigerator for several hours or overnight.
grained texture and sweet corn flavor. Works well cut in feel heavy for their size. Pumpkin, which belongs to the same gourd
half and baked. Preheat oven to 250°F.
Plan on purchasing ¹⁄ ³ to ½ pound of family as cucumbers, squash, and melons, is
Spread pumpkin seeds in a single layer
on baking sheet. Bake for about 1 hour,
pumpkin per serving if using as a side dish. high in fiber and a good source of beta-caro-
Turban: This oddly-shaped squash has a round, flat- stirring every 15 minutes, until they are (A lot of the weight will be discarded in tene (vitamin A), and potassium. Its sweet flavor
tened bottom and a “turban” of bulbs on top. Its bright
orange shell has cream, white, or green stripes. Its orange golden brown. Store baked pumpkin the peel and seeds.) When using in recipes, works equally well with spicy chiles, cumin,
flesh is creamy and moist with a mild rich sweet flavor. seeds in an airtight container. To serve, figure a 5-pound pumpkin will yield about and turmeric as it does with warm spices such
The larger varieties may be better ornaments.
it’s best to remove the white hull. 4½ cups of mashed, cooked pumpkin. As as cinnamon, nutmeg, and ginger or herbs such
comparison, if you’re used to canned pump- as sage and rosemary. ■

SFM  real food fall 2008 www.sendiksmarket.com real food  SFM

 Pumpkin
Sendik’s Food Market Sendik’s Food Market
produce row in season

Squash Speak Possibilities

M
ildly sweet flavored and finely tex-
tured, squash is a relative of melon
and cucumber. It’s divided into
two categories. “Summer” squash is picked
at an immature state and has thin, edible skin
and soft seeds. (Crookneck, pattypan, and
Storage
Store whole squash between 50° and 55°F
away from light in a well ventilated area
with low humidity. It can keep from one
to six months, depending on variety. Cut
squash, wrapped tightly and refrigerated,
• Conventional oven: Bake at 350°F for
45 minutes to 1 hour, or until a knife can
be easily inserted into the stem.
• Microwave: Times can vary depending More than a pretty face, pumpkins star
on microwave, but in general: 3-4 oz., 5 min; in a wide range of delicious dishes.
1lb, 9 min; 11/2 lb, 14 min; 21/2 lb, 18 min.Turn

zucchini are examples.) “Winter” squash has will keep about a week.
hard, thick skins and has been a part of warm
autumn and winter meals for centuries. It’s Cooking
a good source of vitamins A (beta-carotene) You can bake, steam, roast, microwave, or
and C, potassium, and fiber. Choose winter
boil winter squash. Baking whole is one of
squash that is heavy for its size with a dull the easiest methods.
stem and shell.A shiny exterior means it was • To Bake Whole: Pierce with a knife
picked too soon and it may be bland. near the stem to allow steam to escape.
Winter squash varies widely in size, shape, and color.
Winter Squash Guide Use our guide below to help you pick your way through the patch.
Acorn: Also called Table Queen, this small to medium
squash resembles an acorn and has distinct ribs and a
pointed end. Its mostly dark green shell has blotches of
yellow or orange. Sweet and nutty, it can sometimes have
a fibrous texture. Cut in half and baked, then served in the
shell, this usually provides two generous servings. Also
good stuffed with rice or couscous.
Buttercup: One of the more highly regarded and fla-
vorful varieties, this member of the Turban squash family
has a dark green shell with grayish stripes or flecks and
may have a light blue-gray flattened turban. Its sweet and
creamy orange flesh can have a somewhat dry texture.
Bake, steam, simmer, or use in pie.
Butternut: This long tan squash resembles a large
pear or a light bulb. Very easy to use, its thin, edible shell
can be removed with a vegetable peeler or left intact when
cooked and puréed. Its rich orange flesh has a hearty
sweet nutty flavor, is moist, and has a fine-grained texture.
It can be grilled, baked, or puréed. Use in soup or for baby
food. Its dense texture makes it easy to use diced or sliced.
Delicata: Also called sweet potato squash, the yel-
low/cream edible skin of this watermelon-shaped squash
is mottled and striped with medium green in the length-
wise grooves. Its creamy yellow flesh tastes similar
to sweet potatoes or sweet corn and is very tender.
It’s best baked or steamed.
Golden Nugget: This small pumpkin-shaped squash
T
halfway through cooking.Press top with finger. he orange orbs that sport sinister kin measurements, one 15 to 16-ounce can
Squash is done when it yields to pressure. expressions or perhaps the occasional yields about 2 cups of mashed pumpkin.
cheerful grin for a few days at the end Cook fresh pumpkin much the same way
Yield
• 1 pound winter squash = of October are just one branch of the pump- you do winter squash—either steam, bake, or
1+ cup cooked and mashed. kin family.Their smaller relatives that may not microwave it. It’s best not to boil the pumpkin
• Spaghetti squash: 1 pound raw = be part of the party are often the workhorses as it will soak up the water and make a watery
4 cups cooked strings, loosely packed. ■ that make not only the tasty pumpkin pie you purée (and subsequent pie, etc.).
look forward to every year but also a delicious To steam: Cut pumpkin in half and
array of food from savory to sweet. remove seeds and stringy pulp. Cut into
Fresh pumpkin can be easily cooked smaller pieces and peel then place in a steamer
and puréed and used in any recipe from or metal colander that will fit in a covered pot.
Jack Be Little: About 3-4 inches, this looks like a mini soups, stews, pasta, and side dishes to bread, Put over boiling water, cover, and steam for
pumpkin and its orange flesh is sweet and flavorful. Can
be cooked in the microwave whole and is a good single
Toasting Pumpkin muffins, and desserts. You can often use about 50 minutes or until tender. Mash and
serving size. Just cut off the top and remove the seeds
like you would for a jack-o’-lantern. Try seasoned with
Seeds pumpkin interchangeably in recipes calling purée in a blender or food processor.
herbs or stuffed with rice or apples.
for squash too. Just make sure you select the To bake: Heat oven to 350°F. Split pump-
Don’t throw out the seeds when cook-
ing fresh pumpkin for recipes or making
best type of pumpkin for the job. kin in half and remove seeds and stringy pulp.
your jack-o-lanterns—roasted seeds are There are basically two types of pumpkins Place halves, cut side down, on a baking sheet
Kobocha: This has a dark green shell with lighter green
a deliciously nutty snack and rich in vita- available commercially—field pumpkins and and bake for about 1 hour or until tender
stripes. Its golden orange flesh is usually thick, sweet, and
richly flavored. It’s sweeter, drier, and less fibrous than mins B and E. sugar pumpkins.The field pumpkins are the when pierced with a fork. Spoon the soft
other winter squash—like a sweet potato in texture with a kind used for jack-o-lanterns and are larger, pulp out of the shell and use in recipes or
nutty flavor. Good roasted or as a thickener for soups. ½ cup pumpkin seeds
1 teaspoon melted butter or oil
a light shade of orange, and more suitable for further process to create a purée.
(olive or vegetable) carving.Their tough skin is hard to peel and To microwave: Cut in half and remove
Spaghetti: Watermelon-shaped with a pale to dark their flesh is stringy and often watery with a the seeds and stringy pulp. Wrap each half
½ teaspoon seasoning of your choice*
yellow shell, its pale yellow flesh is bland, crisp, and very mild flavor. Sugar pumpkins, which are loosely in plastic wrap. Place the halves, cut
slightly sweet. Once cooked, the strands can be pulled Clean the seeds by separating them
smaller, are best for cooking as they have a side down on a microwave safe plate. Heat on
out with a fork and resemble spaghetti. This can serve as
from the stringy membrane of freshly
a low-cal or gluten-free pasta substitute. Can serve cold more flavorful, sweeter, less stringy, and tender high for about 7 minutes per pound or until
carved pumpkin. Rinse the seeds in a
with salad or warm with butter and seasoning.
flesh than the very large pumpkins. tender. Spoon out the pulp and use in recipes
colander until they are free of any mem-
brane matter. Dry with paper towels. A couple types of sugar pumpkins to look or further process to create a purée.
Sugar Pumpkins: The thick fine-grained flesh of for include fairytale, which has a thick skin, but If you plan to use the purée in a recipe
Place cleaned and dried seeds in a
these small pumpkins is good for making pie and for can-
bowl and toss with butter or oil and
its tender deep orange flesh is very light, sweet, that calls for canned pumpkin it is a good
ning. (The flesh of the larger jack o’lantern pumpkins is
bland and watery; they’re best for decoration.) seasonings of choice. *(Salt is a clas- thick, and firm. It has a distinctive Cinderella’s idea to strain it. Line a strainer with coffee
sic and tasty choice but you can also coach-like shape. Jack-be-Little, which is about filters or cheesecloth then spoon the cooked
experiment with garlic powder, cayenne the size of a tangerine, has a bright orange or pumpkin into the lined strainer. Place the
Sweet Dumpling: This resembles a small pumpkin pepper, seasoning salt, a Cajun season- white shell and sweet flesh. Select pumpkins strainer in a glass pie plate or large bowl to
with its top pushed in, and has a speckled and striped ing blend, or other spices.) Adjust the that are free of blemishes or cracks, harvested catch the drained liquid. Let it drain in the
Photo © Bochkarev Photography

has a very hard shell. Its orange flesh is slightly bland
and sweet with a somewhat watery texture. Works well
microwaved whole and is good for a single serving.
Hubbard: Large and round in the middle with tapered
ends, this has a gray-blue or green exterior and a pebbly
texture. A large variety, you’ll often find packaged chunks
of this squash in our produce section. Its orange flesh
is rich and sweet with a grainy texture. Best baked or
boiled. Mash or purée with butter and seasonings. Can
also be used for pie.
white and green shell. Its golden orange colored flesh is
drier than other winter squash and the peel is soft. Fine amount to your liking. with a bit of their stems intact, and those that refrigerator for several hours or overnight.
grained texture and sweet corn flavor. Works well cut in feel heavy for their size. Pumpkin, which belongs to the same gourd
half and baked. Preheat oven to 250°F.
Plan on purchasing ¹⁄ ³ to ½ pound of family as cucumbers, squash, and melons, is
Spread pumpkin seeds in a single layer
on baking sheet. Bake for about 1 hour,
pumpkin per serving if using as a side dish. high in fiber and a good source of beta-caro-
Turban: This oddly-shaped squash has a round, flat- stirring every 15 minutes, until they are (A lot of the weight will be discarded in tene (vitamin A), and potassium. Its sweet flavor
tened bottom and a “turban” of bulbs on top. Its bright
orange shell has cream, white, or green stripes. Its orange golden brown. Store baked pumpkin the peel and seeds.) When using in recipes, works equally well with spicy chiles, cumin,
flesh is creamy and moist with a mild rich sweet flavor. seeds in an airtight container. To serve, figure a 5-pound pumpkin will yield about and turmeric as it does with warm spices such
The larger varieties may be better ornaments.
it’s best to remove the white hull. 4½ cups of mashed, cooked pumpkin. As as cinnamon, nutmeg, and ginger or herbs such
comparison, if you’re used to canned pump- as sage and rosemary. ■

SFM  real food fall 2008 www.sendiksmarket.com real food  SFM

Sendik’s Food Market
You name it.
catering
We’ll cater it!
Let Sendik’s do the work so you can enjoy your own party.
T
here are many reasons to have an
event or party—wedding, anni-
versary, birthday, shower, holiday,
and the list goes on and on. Sometimes
the best reason to have a party is no reason
at all. The next time you are planning an
event, whether it’s large or small, think of
your neighborhood Sendik’s store for all of
your catering and party needs. We love to
throw a party, and we’re good at it! We offer
everything from boxed lunches to sit-down
dinners. From the food to the flowers, we
have it all. Sendik’s provides ready-to-serve
hot and cold trays for pickup as well as full
service staffing to take care of every party
detail. The catering department can work
with other departments in the store to make
Sendik’s your one-stop shop.
“I get just as excited as the customer
when planning an event,” says Cindy Knaak,
deli manager at the new Greenfield location.
“There is such a huge amount of product to
choose from that you could even cater an
event from the regular daily selection in the
deli case.” If you are the type of person who
plans ahead, you might want to review the
many selections of signature trays, appetiz-
ers, seafood, sandwiches, entrees, and des-
serts that are available. If you’re looking for
something different, one of our chefs would
Photo © Eric Limon
be happy to assist you. Even if you have a
favorite dish or recipe you would like to
serve, we will make it for you to try before
your event. Chef Jon Smith, deli manager
and head chef at Sendik’s Mequon says,
SFM  real food fall 2008
Sendik’s Food Market
catering
“Our menus are simply outlines for what
we could do, not what we can do. Each
event is unique and our goal is to provide
easy, stress-free options for the customer.”
Dave Sorensen, head of catering at the
Whitefish Bay store, can’t say enough about
Sendik’s catering options. “Basically, there is
nothing we can’t do! Who else in town has
eight state-of-the-art kitchens?” Dave has
enjoyed going off of the menu page to create
exciting events for his clients. Recently, he
catered an event for 500 people with food and
beverage stations. “I really enjoyed the chal-
lenge of coordinating the serving staff, bar-
tenders, food, and decorations for the event.
I was able to work with all of the resources
in my store to make this a memorable occa-
sion for the client. Everyone loves a great
event. I just wanted this one to be as exciting
for the guests as it was for me and my staff.”
Chef Jon Smith says,“Every day I have an
unmarked canvas in a warehouse of ingre-
dients to create from. After that, I strive for
professionalism, dependability, and the best
possible quality product for my customers.”
Let us do the work for you so that you can
enjoy your own party. No event is too big
or too small.
Our catering staff will be happy to pro- Sendik’s Caters to your Needs
vide a proposal by e-mail or phone and Check out our website for catering options.
supply menu choices and guidance for each
Every item is prepared daily on the premises from the freshest available ingredients.
individual customer. Save your sanity dur-
ing the busiest times of your life and allow We provide new menu choices for each holiday.
someone else to worry about the food. We deliver!
You’ll be glad you did! ■
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
You name it.
catering
We’ll cater it!
Let Sendik’s do the work so you can enjoy your own party.
T
here are many reasons to have an
event or party—wedding, anni-
versary, birthday, shower, holiday,
and the list goes on and on. Sometimes
the best reason to have a party is no reason
at all. The next time you are planning an
event, whether it’s large or small, think of
your neighborhood Sendik’s store for all of
your catering and party needs. We love to
throw a party, and we’re good at it! We offer
everything from boxed lunches to sit-down
dinners. From the food to the flowers, we
have it all. Sendik’s provides ready-to-serve
hot and cold trays for pickup as well as full
service staffing to take care of every party
detail. The catering department can work
with other departments in the store to make
Sendik’s your one-stop shop.
“I get just as excited as the customer
when planning an event,” says Cindy Knaak,
deli manager at the new Greenfield location.
“There is such a huge amount of product to
choose from that you could even cater an
event from the regular daily selection in the
deli case.” If you are the type of person who
plans ahead, you might want to review the
many selections of signature trays, appetiz-
ers, seafood, sandwiches, entrees, and des-
serts that are available. If you’re looking for
something different, one of our chefs would
Photo © Eric Limon
be happy to assist you. Even if you have a
favorite dish or recipe you would like to
serve, we will make it for you to try before
your event. Chef Jon Smith, deli manager
and head chef at Sendik’s Mequon says,
SFM  real food fall 2008
Sendik’s Food Market
catering
“Our menus are simply outlines for what
we could do, not what we can do. Each
event is unique and our goal is to provide
easy, stress-free options for the customer.”
Dave Sorensen, head of catering at the
Whitefish Bay store, can’t say enough about
Sendik’s catering options. “Basically, there is
nothing we can’t do! Who else in town has
eight state-of-the-art kitchens?” Dave has
enjoyed going off of the menu page to create
exciting events for his clients. Recently, he
catered an event for 500 people with food and
beverage stations. “I really enjoyed the chal-
lenge of coordinating the serving staff, bar-
tenders, food, and decorations for the event.
I was able to work with all of the resources
in my store to make this a memorable occa-
sion for the client. Everyone loves a great
event. I just wanted this one to be as exciting
for the guests as it was for me and my staff.”
Chef Jon Smith says,“Every day I have an
unmarked canvas in a warehouse of ingre-
dients to create from. After that, I strive for
professionalism, dependability, and the best
possible quality product for my customers.”
Let us do the work for you so that you can
enjoy your own party. No event is too big
or too small.
Our catering staff will be happy to pro- Sendik’s Caters to your Needs
vide a proposal by e-mail or phone and Check out our website for catering options.
supply menu choices and guidance for each
Every item is prepared daily on the premises from the freshest available ingredients.
individual customer. Save your sanity dur-
ing the busiest times of your life and allow We provide new menu choices for each holiday.
someone else to worry about the food. We deliver!
You’ll be glad you did! ■
www.sendiksmarket.com real food  SFM
Sendik’s Food Market miles north of London, today it is only made Sendik’s Food Market
of pure cow’s milk in one of six licensed
cheese dairies in the counties of Leicestershire,
fun facts
Derbyshire, and Nottinghamshire. Stilton’s
distinctive wrinkly brownish crust is not
edible and should be cut away before eating.
Where in the world have you seen a Sendik’s shopping bag?
While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items
Milder than Gorgonzola and Roquefort,
to the office, school or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.
Stilton marries a sweet, mellow, mushroomy
cheddar-like quality to the pungency of blue
cheese. There is also a young, mild version
known as white Stilton that is sold before
it develops the colored veins.

Serving and Storage

Blue cheese pairs well with fruit such as
apples, pears, melons, stone fruit, figs, dried
fruit, and nuts. Crumble atop a salad or in
dressing and it nicely balances any bitter
greens. Serve with bread or crackers as an
appetizer, or melt on pasta and grilled meats.
It can meld with the flavors of beef—either
burgers or steak—to create a flavor similar
Tom Andersen fly fishes for Erin enjoys the Matthew and Drew hang out by The Stier family at the
to that of dry-aged steaks. It also is a great bonefish in the Andros Islands. beach in Aruba. the pool in the Cayman Islands. Brandenburg Gate in Germany.
companion with port or full-bodied dry red
wine, as well as tawny port or dessert wines Where in the world have you seen a Sendik’s shopping bag?
such as Sauternes, Muscat, or Gewürz- The next time you’re in a faraway place and spot a fellow Sendik’s shopper—or you’re traveling yourself—snap a picture and send it to
traminer. For optimal flavor blue cheeses us at sendiksmarket.com and click on “Where in the World.”
should be tasted at room temperature, so
remove it from the fridge at least half an
hour, or up to one hour, before serving. ■

Flavorful blue cheese reigns supreme. We Recommend

Societe Roquefort One of the oldest

W
here does blue cheese come
from? Legend has it that centu-
ries ago shepherds aging cheese
in caves returned to find their precious
product covered in mold.When they tasted
it anyway they found that rather than ruin-
ing the cheese, the mold gave it a delicious,
unforgettably tangy, beautifully pungent,
and savory flavor—and a love affair with
blue cheese was born. There are scores of
great blue cheeses made worldwide, but the
best known are European-born Gorgon-
zola, Roquefort, and Stilton.
Roquefort, which many consider the
“king of cheeses,” is perhaps the oldest and
best known of the group. A favorite since
Roman times, Roquefort is made with the
unpasteurized full fat sheep’s milk produced
only by the Lacaune breed, and then aged
for at least three months in the limestone
caves of Mount Combalou near the village
of Roquefort in southwestern France.
Famous for a creamy rich texture and
pungent, piquant, and somewhat salty flavor,
Roquefort has deep blue veins and a creamy
white interior with a white rind.True Roque-
fort has a red sheep emblem on its wrapper.
The name “Roquefort” is protected by
law—even salad dressing made from another
blue cheese cannot be labeled Roquefort.
Gorgonzola hails from Italy and is con-
sidered one of that country’s greatest cheeses.
It originally hailed from a town of the same
name near Milan, but today it is made from
pure, whole cow’s milk in about 40 dairies in
the northern Italian regions of Piedmont and
Lombardy. Soft Gorgonzola, which matures
at least two months, is slightly spicy, but spicy
Gorgonzola, which matures for more than
three months, is more blue-veined, thicker,
and crumbly. Gorgonzola dolce is young,
creamy, and mild while Gorgonzola naturale
(“mountain Gorgonzola”) is aged until it’s
firmer and more pungent.
Stilton is England’s most renowned blue
cheese. Born in the small village of Stilton, 80
and most beloved cheeses in the
world, this has a crisp white body
speckled with deep greens. Creamy
yet cool and airy, its flavor is harmoni-
ously balanced and refreshing.
Queen Anne’s Blue Stilton Made by one
of England’s oldest cheese producers,
Tuxford and Tebutt, this definitely lives
up to its royal name. Aged for nearly
three months, its has a smooth honeyed
flavor. It’s mild and sharp when young
and rich and tangy when mature.
Imported Italian Gorgonzola
Dolce Verde: Made from raw cow’s
milk, this amazingly soft and creamy
cheese is mild yet possesses a rare
tanginess of citrus fruits.
Naturale: Typically matured for six
months, this has a firmer texture and
sharper flavor and aroma than younger
varieties. Its body is whiter than that of
Dolce, but has bluish green crystalline
molds in the decadently rich interior.

SFM  real food fall 2008 www.sendiksmarket.com real food  SFM

Sendik’s Food Market miles north of London, today it is only made Sendik’s Food Market
of pure cow’s milk in one of six licensed
cheese dairies in the counties of Leicestershire,
fun facts
Derbyshire, and Nottinghamshire. Stilton’s
distinctive wrinkly brownish crust is not
edible and should be cut away before eating.
Where in the world have you seen a Sendik’s shopping bag?
While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items
Milder than Gorgonzola and Roquefort,
to the office, school or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.
Stilton marries a sweet, mellow, mushroomy
cheddar-like quality to the pungency of blue
cheese. There is also a young, mild version
known as white Stilton that is sold before
it develops the colored veins.

Serving and Storage

Blue cheese pairs well with fruit such as
apples, pears, melons, stone fruit, figs, dried
fruit, and nuts. Crumble atop a salad or in
dressing and it nicely balances any bitter
greens. Serve with bread or crackers as an
appetizer, or melt on pasta and grilled meats.
It can meld with the flavors of beef—either
burgers or steak—to create a flavor similar
Tom Andersen fly fishes for Erin enjoys the Matthew and Drew hang out by The Stier family at the
to that of dry-aged steaks. It also is a great bonefish in the Andros Islands. beach in Aruba. the pool in the Cayman Islands. Brandenburg Gate in Germany.
companion with port or full-bodied dry red
wine, as well as tawny port or dessert wines Where in the world have you seen a Sendik’s shopping bag?
such as Sauternes, Muscat, or Gewürz- The next time you’re in a faraway place and spot a fellow Sendik’s shopper—or you’re traveling yourself—snap a picture and send it to
traminer. For optimal flavor blue cheeses us at sendiksmarket.com and click on “Where in the World.”
should be tasted at room temperature, so
remove it from the fridge at least half an
hour, or up to one hour, before serving. ■

Flavorful blue cheese reigns supreme. We Recommend

Societe Roquefort One of the oldest

W
here does blue cheese come
from? Legend has it that centu-
ries ago shepherds aging cheese
in caves returned to find their precious
product covered in mold.When they tasted
it anyway they found that rather than ruin-
ing the cheese, the mold gave it a delicious,
unforgettably tangy, beautifully pungent,
and savory flavor—and a love affair with
blue cheese was born. There are scores of
great blue cheeses made worldwide, but the
best known are European-born Gorgon-
zola, Roquefort, and Stilton.
Roquefort, which many consider the
“king of cheeses,” is perhaps the oldest and
best known of the group. A favorite since
Roman times, Roquefort is made with the
unpasteurized full fat sheep’s milk produced
only by the Lacaune breed, and then aged
for at least three months in the limestone
caves of Mount Combalou near the village
of Roquefort in southwestern France.
Famous for a creamy rich texture and
pungent, piquant, and somewhat salty flavor,
Roquefort has deep blue veins and a creamy
white interior with a white rind.True Roque-
fort has a red sheep emblem on its wrapper.
The name “Roquefort” is protected by
law—even salad dressing made from another
blue cheese cannot be labeled Roquefort.
Gorgonzola hails from Italy and is con-
sidered one of that country’s greatest cheeses.
It originally hailed from a town of the same
name near Milan, but today it is made from
pure, whole cow’s milk in about 40 dairies in
the northern Italian regions of Piedmont and
Lombardy. Soft Gorgonzola, which matures
at least two months, is slightly spicy, but spicy
Gorgonzola, which matures for more than
three months, is more blue-veined, thicker,
and crumbly. Gorgonzola dolce is young,
creamy, and mild while Gorgonzola naturale
(“mountain Gorgonzola”) is aged until it’s
firmer and more pungent.
Stilton is England’s most renowned blue
cheese. Born in the small village of Stilton, 80
and most beloved cheeses in the
world, this has a crisp white body
speckled with deep greens. Creamy
yet cool and airy, its flavor is harmoni-
ously balanced and refreshing.
Queen Anne’s Blue Stilton Made by one
of England’s oldest cheese producers,
Tuxford and Tebutt, this definitely lives
up to its royal name. Aged for nearly
three months, its has a smooth honeyed
flavor. It’s mild and sharp when young
and rich and tangy when mature.
Imported Italian Gorgonzola
Dolce Verde: Made from raw cow’s
milk, this amazingly soft and creamy
cheese is mild yet possesses a rare
tanginess of citrus fruits.
Naturale: Typically matured for six
months, this has a firmer texture and
sharper flavor and aroma than younger
varieties. Its body is whiter than that of
Dolce, but has bluish green crystalline
molds in the decadently rich interior.

SFM  real food fall 2008 www.sendiksmarket.com real food  SFM

Sendik’s Food Market Sendik’s Food Market
eco-friendly fruit

more exotic fruits. Look for dried apples,

apricots, bananas, blueberries, cantaloupe,
cherries, cranberries, currants, dates, figs,

Helping the kiwi, lychee, mango, nectarines, papaya,

peach, pear, pineapple, plums (prunes), rai-
sins, raspberries, and strawberries.

Environment

Instant
In addition to exposure to sulphur diox-
ide, some fruit may be further processed.

is in the Bag
Banana chips, for example, may be fried

E nergy
in oil to make them extra crunchy, mango,
papaya, and pineapple may be coated with
sugar, and some other fruits may have sugar,
salt, or other seasonings such as cinnamon
New reusable bags and a plastic recycling added. Just check the package labels or
program make for earth-friendly shopping. information in the bulk food aisle for nutri-
tion information and to select the best style
for snacking or to use in recipes.
By Paul Doty
Vary your choices since fruits differ in
nutritional content. Dried plums (prunes), for
example, are among the highest fruits in total

M
any of our customers and coworkers have found our unique red plastic antioxidants, which may help prevent certain
bags to be very useful for many tasks other than toting groceries forms of cancer, heart disease, cataracts, and
around. If you go for a walk around town or are at a major event other diseases associated with aging. Dried
in the Milwaukee area you are sure to see at least one red Sendik’s bag. figs are a great source of calcium.
At Sendik’s, through our efforts to not only provide our customers with It’s easy to add dried fruits to your diet
quality items but to also do so in an environmentally conscious manner, Dried fruit is a convenient way to throughout the day. For breakfast, top cereal
decided to provide an even more durable and long-lasting shopping or yogurt with dried bananas, peaches, blue-
bag that is better for the environment as well.
get your daily dose of fruit. berries, or other fruits. Pack dried fruit to
The new bags are made out of a non-woven polypropylene fabric eat at lunch, as a snack, and add it to a salad
that is basically a spun form of the plastic used in several types of ou can’t very easily pack a peach in boost whether you’re on the go or at work for dinner. Keep a package in your desk or
plastic chairs, bottle caps, and throughout the medical field. The your pocket—unless you don’t mind or home. Nutrition is minimally affected bag—it’s easy to carry and it stores well. Add
fabric the new bags are made out of is from recycled material and a drippy mess. But if you want to enjoy in the drying process but vitamins D and banana chips, strawberries, or other favorites
is 100 percent recyclable. In addition to this great feature, these bags a peach or other fruit anytime—espe- C are usually lost due to the heat of the to trail mix. Dried fruit also works well
are also lightweight, durable, water resistant, fire resistant, washable, cially when it’s not in season—dried is drying process. Some dried fruit, such as added to recipes from muffins to main dishes.
and air permeable. The bag’s manufacturer claims that they will last a great way to go. Dried fruit enables you apricots, nectarines, and peaches are treat- Experiment—perhaps try dried cherries or
at least two years under regular use. Perhaps the best part about these to have a supply on hand and it’s a healthy ed with sulphur dioxide to prevent them cranberries in a recipe that calls for raisins.
bags is the fact that they are much less expensive than the canvas bags alternative to fresh fruit, making it easy to from turning brown and to improve shelf Store dried fruit in an airtight container
we used to offer. We expect these bags to arrive and be available to all get your recommended servings of fruit as life. This can also help them retain some at a cool temperature, ideally around 50°F,
of our customers this fall. part of a healthy diet—without worrying of the vitamin A and C content. and keep it away from strong smelling foods
Along with our efforts to provide customers with more earth-friendly about peeling or drippy juices. Low in fat, dried fruit is a good source such as garlic and onions. It can last up to a
bags, we are also rolling out a new internal recycling program for plastic Drying fruit is the oldest method of of fiber, antioxidants, and complex carbohy- year without refrigeration and can also be
bags and other plastic materials. This program will provide collection bins preserving it. The water is removed from drates. But keep in mind that after the water frozen to enjoy later. ■
at all of our locations and customers can drop off any used plastic bags to be ripened fruit by circulating air around it, is removed, ounce-for-ounce all types of
baled and recycled along with our own recyclable plastic materials. Accord- either with sunshine and wind or with dried fruit are higher in calories than their
ing to Waste Management, by collecting plastic bags from our customers and hot air drying, such as with an electric fresh counterparts. As the water is removed
We Recommend
Sendik’s carries a large variety of dried
recycling them along with our plastic pallet wrap and plastic that comes off dehydrator. The fruit is preserved when the sugar is concentrated so a recommended
fruit. We recommend that you try our
any products, Sendik’s will be instrumental in keeping 1 ton of plastic out of the moisture content is removed since the serving size of dried fruit is half that of its
dried cranberries and mangoes. These
our landfills every two to four weeks. Look for these recycling bins near the organisms that cause food spoilage need fresh counterpart—for example, ¼ cup two great items have been really popu-
entryways of our stores in the near future. ■ water to survive. (The moisture content is dried is equivalent to ½ cup fresh fruit. Just lar and are very tasty. Dried fruit is a
reduced to about 20-25 percent.) keep in mind how much you’re consuming great snack for your kid’s lunchbox as
Since it’s lighter and easier to carry than so you don’t unknowingly overindulge. well. Replace sugary fruit snacks and
fresh fruit, dried fruit can easily provide an There is a wide range of dried fruit avail- fruit leathers with our dried fruit.
instant vitamin and mineral-packed energy able, from the traditional favorites to some

SFM 10 real food fall 2008 www.sendiksmarket.com real food 11 SFM

Sendik’s Food Market Sendik’s Food Market
eco-friendly fruit

more exotic fruits. Look for dried apples,

apricots, bananas, blueberries, cantaloupe,
cherries, cranberries, currants, dates, figs,

Helping the kiwi, lychee, mango, nectarines, papaya,

peach, pear, pineapple, plums (prunes), rai-
sins, raspberries, and strawberries.

Environment

Instant
In addition to exposure to sulphur diox-
ide, some fruit may be further processed.

is in the Bag
Banana chips, for example, may be fried

E nergy
in oil to make them extra crunchy, mango,
papaya, and pineapple may be coated with
sugar, and some other fruits may have sugar,
salt, or other seasonings such as cinnamon
New reusable bags and a plastic recycling added. Just check the package labels or
program make for earth-friendly shopping. information in the bulk food aisle for nutri-
tion information and to select the best style
for snacking or to use in recipes.
By Paul Doty
Vary your choices since fruits differ in
nutritional content. Dried plums (prunes), for
example, are among the highest fruits in total

M
any of our customers and coworkers have found our unique red plastic antioxidants, which may help prevent certain
bags to be very useful for many tasks other than toting groceries forms of cancer, heart disease, cataracts, and
around. If you go for a walk around town or are at a major event other diseases associated with aging. Dried
in the Milwaukee area you are sure to see at least one red Sendik’s bag. figs are a great source of calcium.
At Sendik’s, through our efforts to not only provide our customers with It’s easy to add dried fruits to your diet
quality items but to also do so in an environmentally conscious manner, Dried fruit is a convenient way to throughout the day. For breakfast, top cereal
decided to provide an even more durable and long-lasting shopping or yogurt with dried bananas, peaches, blue-
bag that is better for the environment as well.
get your daily dose of fruit. berries, or other fruits. Pack dried fruit to
The new bags are made out of a non-woven polypropylene fabric eat at lunch, as a snack, and add it to a salad
that is basically a spun form of the plastic used in several types of ou can’t very easily pack a peach in boost whether you’re on the go or at work for dinner. Keep a package in your desk or
plastic chairs, bottle caps, and throughout the medical field. The your pocket—unless you don’t mind or home. Nutrition is minimally affected bag—it’s easy to carry and it stores well. Add
fabric the new bags are made out of is from recycled material and a drippy mess. But if you want to enjoy in the drying process but vitamins D and banana chips, strawberries, or other favorites
is 100 percent recyclable. In addition to this great feature, these bags a peach or other fruit anytime—espe- C are usually lost due to the heat of the to trail mix. Dried fruit also works well
are also lightweight, durable, water resistant, fire resistant, washable, cially when it’s not in season—dried is drying process. Some dried fruit, such as added to recipes from muffins to main dishes.
and air permeable. The bag’s manufacturer claims that they will last a great way to go. Dried fruit enables you apricots, nectarines, and peaches are treat- Experiment—perhaps try dried cherries or
at least two years under regular use. Perhaps the best part about these to have a supply on hand and it’s a healthy ed with sulphur dioxide to prevent them cranberries in a recipe that calls for raisins.
bags is the fact that they are much less expensive than the canvas bags alternative to fresh fruit, making it easy to from turning brown and to improve shelf Store dried fruit in an airtight container
we used to offer. We expect these bags to arrive and be available to all get your recommended servings of fruit as life. This can also help them retain some at a cool temperature, ideally around 50°F,
of our customers this fall. part of a healthy diet—without worrying of the vitamin A and C content. and keep it away from strong smelling foods
Along with our efforts to provide customers with more earth-friendly about peeling or drippy juices. Low in fat, dried fruit is a good source such as garlic and onions. It can last up to a
bags, we are also rolling out a new internal recycling program for plastic Drying fruit is the oldest method of of fiber, antioxidants, and complex carbohy- year without refrigeration and can also be
bags and other plastic materials. This program will provide collection bins preserving it. The water is removed from drates. But keep in mind that after the water frozen to enjoy later. ■
at all of our locations and customers can drop off any used plastic bags to be ripened fruit by circulating air around it, is removed, ounce-for-ounce all types of
baled and recycled along with our own recyclable plastic materials. Accord- either with sunshine and wind or with dried fruit are higher in calories than their
ing to Waste Management, by collecting plastic bags from our customers and hot air drying, such as with an electric fresh counterparts. As the water is removed
We Recommend
Sendik’s carries a large variety of dried
recycling them along with our plastic pallet wrap and plastic that comes off dehydrator. The fruit is preserved when the sugar is concentrated so a recommended
fruit. We recommend that you try our
any products, Sendik’s will be instrumental in keeping 1 ton of plastic out of the moisture content is removed since the serving size of dried fruit is half that of its
dried cranberries and mangoes. These
our landfills every two to four weeks. Look for these recycling bins near the organisms that cause food spoilage need fresh counterpart—for example, ¼ cup two great items have been really popu-
entryways of our stores in the near future. ■ water to survive. (The moisture content is dried is equivalent to ½ cup fresh fruit. Just lar and are very tasty. Dried fruit is a
reduced to about 20-25 percent.) keep in mind how much you’re consuming great snack for your kid’s lunchbox as
Since it’s lighter and easier to carry than so you don’t unknowingly overindulge. well. Replace sugary fruit snacks and
fresh fruit, dried fruit can easily provide an There is a wide range of dried fruit avail- fruit leathers with our dried fruit.
instant vitamin and mineral-packed energy able, from the traditional favorites to some

SFM 10 real food fall 2008 www.sendiksmarket.com real food 11 SFM

Sendik’s Food Market
community support

Feeding Wisconsin’s
Hungry Since 1982

F
rom humble beginnings in 1982, America’s Second Harvest of Wis-
consin opened its doors with its first donation, a bushel of apples. The
Rotary Club of Milwaukee established the food bank with the mission
of feeding the hungry, utilizing dented canned goods, product overruns, and
mislabeled items to bridge the gap between hunger and waste.

Today, they work with a network of 1,100 programs including food pantries,
soup kitchens, and homeless shelters in eastern Wisconsin. Since 1982, Second
Harvest has provided more than 200 million meals to children, families, and
senior citizens. Each year, they touch more than 235,000 people providing
one of life’s most basic necessities—food.

Many of those relying on local programs for food are simply struggling to
make ends meet. Natasha, a single mother with four children who is putting
herself through school, recently found herself in line at the local pantry.“I never
thought I’d have to rely on a food pantry. This food helps get me through to
the next month,” she said. John, a 32 year-old homeless man, has been relying
on a soup kitchen for regular meals while attending classes to become a reg-
istered nurse. “There are days that I completely skipped meals. I felt sluggish
and wondered where my next meal was coming from,” he said.

How You Can Help

When shopping at your local Sendik’s store, simply pick up a prepackaged bag
of groceries to donate to Second Harvest. Each bag contains some of their most
needed items that will help stock the shelves. If you’d like to make a donation
from the comfort of your own home, log onto www.secondharvestwi.org and
shop their online food drive. ■

Together, we’re feeding

Wisconsin’s hungry.
www.secondharvestwi.org

SFM 12 real food fall 2008