Kimchi, Koji, Miso & More |
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May is Asian-American and Pacific
Islander Heritage Month! On May 15, we'll host Fermentor Fridays: “Ancient Asian Ferments” to honor
the deep history of Asian fermentation by diving into the world of
Kimchi, Tempeh, Miso, Soy Sauce, and Koji. Come gather, share
knowledge, and explore new flavors with your local community.
Sign up to attend!
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The Great Phoenix Bean Tofu Race |
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May is Asian American and Pacific
Islander (AAPI) Heritage Month! We'll be highlighting some of our
amazing AAPI vendors as well as their heritage and
stories.
You may have missed it, but last week
Wild Onion hosted the Inaugural Six Tofu Race-off!
Six Phoenix Bean Tofu salads competed to be crowned all-time tofu
champion. It was a close race, but in the end we had a winner! Curious
to know who? Check out the video below...or try them out for
yourself.
We love Chicago-based tofu maker and vendor Phoenix Bean. They always deliver fresh,
artisan-crafted, unique, delicious salad mixes, soy milk, and tofu
made with non-GMO soybeans grown without the use of chemical and
pesticides. Find them in the cooler near the in-store deli!
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Red, baby, white Russian, curly, dino, lacinato–who knew
there could be so many different varieties of kale? Guess you'll have
to try them all!
Just in from Fruitful Hill Farm and Gray Farms Organics, we have kale, collards, and
rainbow chard. And from Joyful Harvest Organics we have more ramps,
cherry belle radishes, plus French Breakfast radishes from Always Somethin' Farm. This week's harvest is
raking it in from farms all across the local region! |
White Russian + Baby Kale Mix / Red + Green Curly
Kale
Fruitful Hill Farm / Gary Farms Organics |
French Breakfast / Cherry Belle
Radishes
Epiphany Farms + Always Somethin' Farm / Joyful
Harvest Organics + Fruitful Hill Farm |
Baby Spinach / Ramps / Collard Greens + Rainbow
Chard
Down River Farm / Joyful Harvest Organics / Gray
Farms Organics |
The Road to Sustainability is Lead by Our People |
Investing in the people who make our co-op possible every day
is core to our values and critical to building a strong, sustainable
future for Wild Onion Market. |
Wild Onion is in the middle of our capital campaign to ensure
our long term sustainability as a community-owned grocery store. Now,
we're launching the next phase of our capital campaign with a focused
goal: raising $25,000 by May 18 to support health care costs for our
staff.
This goal is part of our broader $200,000 campaign to
strengthen the store’s financial foundation, and we invite our
community to help us get there! |
There's a new recipe in town: Thai Peanut Tofu. Cozy,
warming, and made with love from Chefs Byron and Gabi of 4 Suns
Kitchen. Grab a bowl of your own and enjoy it in-store or to-go at the
deli counter. |
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What do you want to
eat?
Have a craving for something specific? We want to know! Tell us
what you'd like to see on the menu at 4 Suns Kitchen. Fill out a super
brief form below to share your ideas!
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Recipe of the
Week
Get ready to roll up your sleeves for this week's recipe. The
secret to a great kale salad? Hand-massaging the kale with to break it
down into softer bites. Check out this easy vegan white bean kale
salad that will quickly become part of your weekly rotation.
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A relaxed evening of American
Mahjong—we’ll have two tables available (up to 8 players
total), along with tiles, mats, and racks. This open play session is
best suited for those who already know how to play. BYO NMJL 2026
Card. |
On June 21 (Father's Day), the Evanston YWCA will support the
27th Annual Ricky Byrdsong Memorial
Race Against Hate. Grab your running shoes, or support from
afar by rounding up at the register during the month of May. |
We made tortillas with El Molcajete's Chef Ernesto Rodriguez! From
scratch, we started with blue and yellow corn flour, added water,
mixed, rolled balls, mashed them with a tortilla press, decorated with
beautiful edible herbs and flowers, cooked, and garnished our homemade
tortillas! |
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