Here's The Latest Buzz On The Wild Root Market

Some of the most exciting news for Racine foodies is the development of the Wild Root Market, a local food co-op, opening in about a year.  The Wild Root Market, to be located in Racine, will be a full-service, cooperatively-owned grocery store dedicated to selling whole food that is local, organic, healthful, and sustainable. 

The Wild Root Market will be open to the entire community, but interested individuals can make a one-time investment in the market, thereby becoming an "owner." The benefits of an owner share in the co-op include special owner pricing at the Wild Root Market and other food co-ops, voting privileges in Board elections, patronage rebates in profitable years, and civic pride that comes from supporting local farmers and the local economy.

The founding team of the Wild Root Market has been setting the groundwork for the past few years. The co-op was formally established, the feasibility study is complete, and the business plan is well underway.  Now the Wild Root Market needs your support.

Start by checking out the Wild Root Market website; you’ll find everything you need to know about the co-op’s guiding principles. Stay up-to-date on news about the Wild Root Market by “Liking” us on Facebook.  Then consider becoming an owner by making a one-time payment. You’ll find the owner subscription form on the website; you can pay all at once or use the installment plan. 

I became an owner because I’m committed to eating locally and supporting local farmers and artisans as much as possible. I’m excited by the lure of one-stop shopping for a wide range of organic or sustainable whole foods. 

At a Wild Root Market potluck in November, new owners talked about their motivation for becoming co-op owners.  The reasons were many and varied -- health, nutrition, economics, politics, environment, ethics -- but the one thing we all had in common was a passion for good food.  Shortly after the meeting, owners began swapping recipes. 

Sharing recipes is great way to make connections with people who care about food.  So to help get the word out about the co-op, I'll be sharing a series of recipes from Wild Root Market owners. My hope is you’ll be inspired to learn more about the Wild Root Market. I’d also love to hear about your efforts to eat local, organic, or whole foods.

Tomato & Chickpea Sauté

This recipe was a hit at a recent gathering of Wild Root Market owners, leading to many requests for the recipe.  It's a fragrant chickpea stew by Lizz Fabel, the Traveling Chef. I made the dish for my family with canned chickpeas for convenience and served it with basmati rice and homemade pita.  I didn’t have a chile for garnishing as Lizz suggests, so I topped my bowl with some hot sauce instead. I couldn’t resist adding a dollop of sour cream as well.  (I’ve added my notes to Lizz’s recipe in parenthesis).

• 10 oz. spinach (2 small or 1 large bag, about 12 cups loosely packed)
• 3 Tablespoons oil
• 2 Tablespoons butter
• 4 onions, chopped (about 4 cups)
• 1 3-inch piece ginger, peeled and roughly chopped
• 7 cloves garlic, peeled
• 1/2 cup water
• 2 teaspoons ground turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne, more/less to taste
• 1 28-oz. can tomatoes
• 2 cups cooked chickpeas (OR 1 16-oz. can chickpeas)
• 1 cup cooking liquid (OR liquid from canned chickpeas)
• salt and pepper (to taste)
• juice from 1 lemon
• 1 fresh chile pepper, minced (optional garnish)

1. Cook chickpeas if using dried chickpeas. Or use canned chickpeas; do not drain if canned.
2. Wash and stem spinach.
3. Chop onion. Roughly chop ginger & garlic.
4. Quick-cook spinach in its washings until wilted. Drain.
5. Sweat onion in butter and oil until caramelized, about 25 minutes (or until soft and starting to brown).
6. Puree garlic & ginger in water; add puree to onions, cook 10 minutes.
7. Add spices and tomatoes, crushed slightly if desired; then add spinach and chickpeas. (I used whole tomatoes in which case it’s a good idea to break them up with a wooden spatula before adding the chickpeas.)
8. Cook, stirring occasionally, for 30 minutes, adding water if needed.
9. Stir in lemon juice to taste.
10.   Season (with salt and pepper to taste). 
11.   Reserve some raw onion and ginger to mix with minced fresh chile for garnish if desired.