Winter at the Wedge is no time for hibernation! With our Lyndale store renovation fully complete, you can now find even more local foods, even in these dark, bracing, snow-filled days. And with bright new menu items at the Wedge Table and a vibrant line-up of events and classes in our community room, there are… Read More →
From the Share – Fall 2016 newsletter This ready-to-eat, quick meal wonder gets a big flavor boost from the smoking process. It comes to us from Everett’s Fisheries and is a lean protein option for any night of the week. What to look for: You can find it pre-packed in the cases in front of… Read More →
From the Share – Fall 2016 newsletter Always opting for fish filets means you’re missing out on some serious flavor. Whole fish have a gelatin-rich backbone and skin to seal in moisture, producing sweet-tasting flesh with a cushiony texture. And at the Wedge, we bring you local Star Prairie trout raised right here in Minnesota!… Read More →
From the Share – Fall 2016 newsletter Most people are used to getting their turkey breast presliced and sandwich-ready. But it’s actually a great cut of meat to cook with because it’s super lean and cooks up quicker than in-bone options. It’s as easy to prepare as skinless boneless chicken breasts, but even easier on… Read More →
From the Share – Fall 2016 newsletter The tenderloin (not to be confused with the loin) is the muscle that runs alongside the backbone of the pig. It is a very lean cut of meat, with a similar fat content to skinless, boneless chicken breasts. What to look for: Long thin cut; also goes by… Read More →
From the The Share – Fall 2016 newsletter Pork belly is from the same cut off the hog as bacon, so depending on the fat content the flavor will either be more like bacon (fattier), or more like a pork chop (leaner). It can be purchased in both the sliced and slab form, just ask… Read More →
From the Share – Fall 2016 newsletter Oxtail comes from the tail of a cow or steer. The bones in the meat contain lots of marrow, which lend a richness to recipes and carries many health benefits. Used frequently in Italian and Korean cuisines. Curries are perfect for low-heat, slow cooking. It helps all the… Read More →
Corned: to preserve meat with salt. The term comes from an old word for “kernel,” because the salt people used resembled kernels of wheat. It’s been in the Oxford English Dictionary since 888 A.D. But corned beef, the highlight of almost any St. Patrick’s Day celebration in America, isn’t the national dish of Ireland; on… Read More →
Earth Day 50th Anniversary This month marks the 50th anniversary of Earth Day. The first Earth Day came about thanks to Wisconsin Senator Gaylord Nelson with teach-ins on college campuses, raising awareness of environmental issues like oil spills and air pollution. In the subsequent 50 years, Earth Day has spawned the Environmental Protection Agency and…
Local food, right this way. The Wedge offers something for everyone. Shop our current sales and promotions.
