Sendiks Food Markets

welcome
open 7 a.m. 9 p.m. daily
Elm GrovE 13425 W. Watertown Plank Rd. Elm Grove, WI 53122 (262) 784-9525 Franklin 5200 W. Rawson Ave. Franklin, WI 53132 (414) 817-9525 GErmantown N112W15800 Mequon Rd. Germantown, WI 53022 (262) 250-9525 GraFton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525 GrEEnFiEld 7901 W. Layton Ave. Greenfield, WI 53220 (414) 329-9525 mEquon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 nEw BErlin 3600 S. Moorland Road New Berlin, WI 53151 (262) 696-9525 wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 wEst BEnd 280 N. 18th Avenue West Bend, WI 53095 (262) 335-9525 whitEFish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

From the Heartland

A
t Sendiks, we strive every day to offer our customer s the best grocery shopping experience, period. With our consistent commitment to this best-inclass promise, we are proud to announce our new Black Angus beef program. Simply put, we think it is the best beef you will taste. We are proud to be a familyowned business that originat- The Balistreri family: Patty, Nick, Margaret (Harris), ed right here in the Midwest, Salvatore, Ted, and Patrick. Americas heartland. And strong, Midwestern values are what Sendiks new with a strict adherence to humane animal handling practices. Additionally, our Gold beef program is built on: A commitment and Reserve cuts feature our Never. Ever. to compassionate and humane treatment of promise, ensuring that NO antibiotics, NO animals, access to lush pasture land for cattle hormones, NO growth-promoting drugs, to graze, rigid food safety standards, and a and NO artificial ingredients were used in devotion to quality. Every cut of Sendiks beef comes from cattle born and bred right the process. Never. Ever. Its our commitment to you. here in the Midwest. This commitment starts with a quality Were particular about these values and were highly selective in choosing the right product and finishes with friendly service. beef for our customers.We sell only USDA Our butchers are here to answer your questions and advise you on the perfect cut. Its Prime and USDA Choice graded beef from Black Angus cattle. The consistently a great Midwestern product, served up with the great Midwestern values youll find only tender and delicious taste of Black Angus in the heartland. beef makes it the gold standard of beef, the standard you expect from Sendiks. There are three levels of beef available, Tonight, its Sendiks for dinner. so you can choose the right product for your familys dinner table. Sendiks Gold, Sincerely, Reserve, and Natural beef are all fed a 100 percent vegetarian diet and raised The Balistreri Family

www.sendiksmarket.com

Margaret Harris and Ted Balistreri (both left) from Sendiks present a donation check to John Cary, of the Midwest Athletes against Childhood Cancer (MACC) Fund, and his wife, Mary Cary (both right). A portion of the $107,300 donation was raised through Real Food winter sales.

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Sendiks Food Markets

produce

Berries: the Miracle Fruit

BeneFiTs Types Look For Avoid Tips uses Pies, muffins, cake, cobblers, bread, pancakes, sauce, syrup. They are also cooked to make thick sweet toppings for desserts, such as crpes and cheesecake.

Blueberries

Mid-April to October

Of 43 fruits and vegetables tested by the U.S. Department of Agriculture, blueberries ranked No. 1 in antioxidants, helping to counteract heart disease, cancers, and other types of illnesses. A good source of vitamin C, and also dietary fiber in the tiny seeds and they also contain a mild analgesic in the form of salicylates; useful in combating the effects of a sore throat.

Cultivated (high-bush) berries grown on tree-sized shrubs. Wild (low-bush) berries on ankle-high shrubs.

Berries that have a silvery bloom coating, are plump and uniform in size, and are deep-purple blue to bluishblack in color.

Shriveled or moldy berries, or those that have a reddish color, which indicates they are not yet ripe.

Dried blueberries have a concentrated flavor and chewy texture, making them a great snack.

Blackberries

2,000 varieties worldwide

A glossy black swollen appearance

August to mid-October

Deflated or moldy berries, berries that are not yet ripe (red or purple in color). Blackberries quickly mold when left at room temperature, and only last a few days when refrigerated.

Sweeten blackberries with a little lemon juice and sugar for an easy (mostly) healthy snack.

Jelly, jam, compote, tart, pie, iced desserts, syrup, liqueur and ratafia.

Strawberries
Excellent source of Vitamin C, also a good source of fiber.

April through July

Hundreds of different varieties. Cultivated strawberries are larger to attract the consumers attention, but wild strawberry varieties,while smaller, tend to be more juicy and flavorful. More than 200 species that grow on five continents. Considered a bramble fruit because it grows on a prickly shrub and belongs to the rose family. Comes in shades of gold, purple, black, and white.

Plump, brightly colored berries with fresh green caps. Sweeter smelling strawberries can indicate that they will also taste sweet.

Berries that are shriveled, moldy, or bruised. Damaged berries can contaminate the other berries.

Never soak strawberries in water. They can become waterlogged. Instead, rinse in cold water and pat dry with a paper towel.

Salad, pie, cake, sorbet, malts/shakes, jelly, jam, as a garnish, as an appetizer on a cheese platter, dipped in chocolate or served as a dessert.

raspberries

Mid-Summer

Contain significant amounts of vitamin C and folate, fiber, potassium, calcium, manganese, and magnesium, the antioxidant anthocyanin, and ellagic acid, a powerful cancer-fighting substance.

Plump, slightly soft, deep colored berries.

Overly soft and dullcolored berries. Check the bottom of the container for juice stains this can indicate they are too soft and overripe.

The difference between raspberries and blackberries? Raspberries have a hollow center. Theyre also smaller and more delicate.

Raspberries are used in salads, puddings, cakes, and other desserts. They are added as a topping on cereal, waffles, and pancakes, used to flavor vinegar, wine, champagne, and can be made into jellies and jams.

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baking

Piece of Cake!
Mixed Berry spoon Cake
12 SERvINGS

n the world of at-home cake-baking, it often seems like there are only two options for making cakes: commercial cake mixes or complicated, multi-step recipes. Cookbook author Camilla V. Saulsbury shows us theres another way through Piece of Cake! (Robert Rose Inc., $29.95): showcasing one-bowl, no-fuss, from-scratch cakes in a colorful hardcover cookbook. Piece of Cake! includes 175 cake recipeseverything from classic layer and Bundt cakes to vegan and gluten-free optionsand 50 recipes for icings, glazes, syrups, and sauces. There are health-conscious recipes, recipes for kids, all-natural recipes, baking tips, and a simple one-bowl philosophy for easy cleanup.

A jumble of summer berries and delicate cake creates quite a picture, and there is flavor to match. Although spoon cake sounds unusual, its familiar: part cake, part cobbler, its a dessert made for serving in bowls and gobbling up with a spoon. Better still, its a breeze to whiz together.

2 2 1 1 1 4 1 1 1 2

cups blueberries cups raspberries cups granulated sugar, divided cup all-purpose flour teaspoon baking powder teaspoon salt large eggs, room temperature tablespoon finely grated orange zest tablespoon extra virgin olive oil tablespoon vanilla extract tablespoon confectioners (icing) sugar vanilla ice cream (optional)

PHoTo By CoLIN ERRICSoN / WWW.RoBERTRoSE.CA

1. Preheat oven to 350F. Spray a 13- by 9-inch metal baking pan with nonstick baking spray and coat with flour. 2. In prepared pan, combine blueberries, raspberries, and cup of the sugar; spread evenly. 3. In a large bowl, whisk together the remaining sugar, flour, baking powder, and salt. 4. Add eggs, orange zest, oil, and vanilla to flour mixture and whisk until blended and smooth. 5. Carefully spoon batter over berries and spread evenly. 6. Bake in preheated oven for 27 to 32 minutes or until top is golden and springs back when touched. Let cool in pan on a wire rack for 1 hour. Sprinkle with confectioners sugar, scoop into bowls and serve with ice cream, if desired. Storage Store the cooled cake, loosely wrapped in foil or waxed paper, in the refrigerator for up to 2 days. Tip Frozen berries may be substituted for the fresh berries. Let thaw for 10 minutes before using.
RECIPE FRoM Piece oF cake! one-Bowl, no-Fuss, FRom scRatch cakes By CAMILLA v. SAuLSBuRy, 2011, RoBERT RoSE INC., $29.95, WWW.RoBERTRoSE.CA.

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fun facts

have you seen a Sendiks shopping bag?

While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendiks bags to good use.

Where in the world

in New York Times Square

Ava an Riviera Md Greta in aya, Mexic o

Bert in Breckenridge, CO

Cindy Charles B ridge in P , and JoAnne at rague, Cze ch Republi c

Charlotte,

inity College Matthew at TrIreland in Dublin,

Nancy

in Wil liams

burg,

VA

Share Your Photos

The next time you are in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap a picture and send it to us at whereintheworld@sendiksmarket.com. Please include your name and a few details about the location and subject(s) of the photo.

Did you know?

Reuse your Sendiks quality paper or plastic shopping bag (for groceries) & receive a 5 cent discount for every bag.

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fun facts

Peg and Bridge in Jeanne at Sara jevo Bosnia-He rzegovina

li on Dylan and E sland Turk I Grand

Madeline an in Columb d Leithen us, OH

, FL agler Beach Felicia in Fl

Dave in L as Vegas, NV

okwane, Linda in Polfrica South A

Amy in Paris, France

NC Lou in Savannah,

John in Monta gu, South Africa

der t Boul frica A ssica a nd Je own, South en a Brayd Simon s T ach in Be

Linares, C hile

d Mary Frank an Italy in Lucca,

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Sendiks Food Markets

kids corner

Cooking with Kids

salmon and vegetable kebabs
4 SERvINGS

The Joy of

Salmon is a heart-healthy fish that is good for skin, hair, and developing brains. It is an excellent source of omega-3 fatty acids, a very healthy type of unsaturated fat.
1 pound skinless salmon fillet Salt and freshly ground black pepper 1 large bell pepper 1 large onion 1 zucchini 2 garlic cloves 1 -inch piece of ginger 3 cup maple syrup 3 cup soy sauce 2 tablespoons cider vinegar 1 cup fresh pineapple chunks
1. Cut the salmon fillet into cubes, about 2-inches big. Let your child season with salt and pepper. 2. Chop the pepper, onion, and zucchini into chunks, then mince the garlic and grate the ginger. 3. In a small bowl, let your child make the sauce by mixing together the maple syrup, soy sauce, cider vinegar, ginger, and garlic. 4. She can then place the salmon, vegetables, and pineapple in a medium bowl, and pour about three-quarters of the sauce over them. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Meanwhile soak the wooden skewers in water for 30 minutes. 5. Then help her to thread alternating pieces of salmon and vegetables onto the skewers. 6. Spray the grill pan with cooking spray and heat over medium-high. When hot, place the skewers on the pan and grill for 1015 minutes, rotating the skewers as they cook, until cooked as desired.

hen you take the time to cook with your kids, youre encouraging them to try healthy foods, helping them feel like theyre contributing to the family, building their self-confidence, and getting them away from the TV and video games. Most importantly, though, youre teaching them valuable skills theyll use for the rest of their lives while allowing them to spend quality time with you. In this hurry-up-and-go world, that bonding experience is priceless. Its easier than ever to involve your kids in the kitchen with the help of the cookbook We Can Cook: Introduce your child to the joy of cooking with 75 simple recipes and activities. The book includes full-color glossy photos and comes complete with instructions on how to prepare and measure, the equipment youll need for each recipe, and a host of fun activities you can do together, such as how to make table settings. The book is broken down by chapters: fruit; vegetables; dairy and eggs; bread, pasta, and grains; meat, chicken, fish, and tofu; and healthy treats, the recipes are easy to follow (the large font is perfect for a child just learning to read), and there are helpful hints scattered throughout. With the help of this book, you can teach your kidsand maybe a learn a few things along the wayabout the art (and joy!) of cooking.
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RECIPE FRoM we can cook By JESSICA FISHMAN LEvINSoN, M.S., R.D., C.D.N. AND MAJA PITAMIC, BARRoNS EDuCATIoNAL SERIES, INC., $17.99, WWW.BARRoNSEDuC.CoM

PHoTo By ELWIN STREET PRoDuCTIoNS

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wine
often described as having citrus overtones and being reminiscent of ripe pears, melons, and sweet apples with hints of almonds. In contrast to the way Champagne is produced, Prosecco is made using the charmat method, with the second, bubble-producing fermentation taking place in stainless steel tanks rather than in the bottle. The shorter tank fermentation preserves the freshness and flavor of the grapes, and is suited to the crisp, low alcohol wines. Most Prosecco is best when consumed within three years of vintage, but the highest quality bottlings can be aged up to seven years. Some of the most pr ized Prosecco comes from grapes grown on cool hillsides in the Prosecco di Conegliano-Valdobbiadene DOC north of Venice. These are labeled with either of these two village names. The very best are labeled Superiore di Cartizze and come from a subzone within Valdobbiadene. Traditionally, Prosecco has been off-dry or slightly sweet, but many today are crisp and dry and produced principally in two versionsbrut and extra dry (which is actually slightly sweeter than the brut).The extra dry is classic Prosecco that combines the varietys aromatic quality with its strands of tiny bubbles. Its aromas are fresh and rich, and, thanks to its good acidity, it is soft yet dry at the same time. Brut Prosecco is the more modern version characterized by rich aromas of citrus fruit and fresh vegetation with pleasant hints of bread crust. It has a persistent taste and is clean on the palate, which makes it great with food. Prosecco is delicious on its own but also excellent when paired with almonds and other nuts, fresh cheese, green salad, Chinese food, white meats, or pasta dishes with a light meat sauce. It goes well with simple or elaborate fish and vegetable hors doeuvres. Crab, lobster, shrimp, salmon, or sea scallops also make tasty matches. And sweet, nutty Parmigiano-Reggiano cheese offers a nice counterpoint to this fresh bubbly. As the Venetians do in Proseccos homeland, enjoy it throughout the meal. It also makes an easygoing summer sipperthe Bellini cocktail. Pour 2 ounces peach nectar in a champagne flute, add 4 ounces Prosecco, and enjoy!
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Fizz From
Italys Prosecco is a refreshing choice when the mercury rises.

AfAr

ant to put a little sparkle in your summer? Dont reserve the bubbly only for special occasions; it can be a great refresher this time of year. Whether youre looking for something to sip before or after dinner, to bring on picnics, out to the deck, or to serve with a meal, Italys Prosecco fits the bill. Hailing from the eastern part of Italys

Veneto region, in the foothills of the Alps (just north of Venice), Prosecco is produced from the grape of the same name (sometimes combined with a small amount of Pinot Blanc or Pinot Grigio), and made into lightly sparkling (frizzante) and fully sparkling (spumante) styles. Fruitier than Champagne, straw-colored Prosecco is prized for its delicate flavors and aromas, which are

Sendiks Food Markets

community support

a new Journey for Kyle

833 North 26th Street Milwaukee, WI 53233 www.penfieldchildren.org Phone 414.344.7676 Fax 414.344.7739

he Special Care Nursery at Penfield Childrens Center is always alive with activity, but a recent momentous event had everyone especially excitedKyles graduation day. Graduation is a memorable time for all graduates, but for kids like Kylewhose young lives are filled with challengesthis milestone was especially meaningful. Kyle has had much to deal with in his first three years of life, and on his graduation day, his family, friends, teachers, and therapists were overjoyed to celebrate his increased strength and progress. Kyle has the genetic disorder Down syndrome, and when he came to the Special Care Nursery a little over a year ago, he was struggling to eat and wasnt crawling. He also had difficulty with his fine motor skills and a head tilt that had persisted since birth. Penfield specialists were immediately able to recognize and address the complex issues that were impeding Kyles development. They were also able to recognize his potential.

Penfield Childrens Center is named in honor of Dr.Wilder Penfield (18911976), a world-renowned neurosurgeon who strongly advocated early intervention for children with developmental delays and disabilities. He knew that the short-term and long-range impact of early childhood intervention cant be dismissedthe incredible brain development that happens in a childs first five years sets the foundation for all learning and development that follows. His knowledge and wisdom outline Penfield Childrens Centers philosophy of care for infants and young children today. Children like Kyle come to Penfield Childrens Center with multifaceted needs.To respond to and overcome the complex challenges children and families confront, Penfield continually works to develop innovative programs and meaningful collaborative efforts to support a holistic approach that generates outcomes that are both exceptional and profound. Penfield strives to ensure that children receive the help they need to succeed in life.

Penfields Holistic approach to early development

Penfield is a nonprofit organization whose mission is to help infants and young children with and without disabilities reach their full potential through early childhood and special education, behavior intervention, family programs, and speech, physical, and occupational therapy. Each year, Penfield serves over 1,500 children between the ages of 05 at the critical time of early brain development when they are learning physical, cognitive, language, social, and self-help skills.

a Bright Future
Early on in therapy, Kyles occupational therapist diagnosed a problem with double vision, which prompted eye surgery, which corrected his head tilt.Through speech therapy he learned to use sign language to communicate with his teachers and friends, and physical therapy helped him to start walking at 2.5 years old (and running not long after that). Kyles social skills also blossomed at Penfield. He made many new friends and loved playing, singing songs, and having circle time with peers.The comprehensive services Penfield was able to provide Kyle prepared him for a happier and healthier new journey, including enrollment in preschool. The amazing thing about Kyles therapists, his service coordinator, his teachers, and his caregivers in the Nursery is that they always have a smile, a hug, and love to give to children, says Kyles mom, Ellen. I thank everyone at Penfield for guiding me along this journeyyour professional, kind, caring personalities will be in my heart always. Kyle is one determined little guy. Through his hard work and the care hes received at Penfield, hes making friends at his new school and constantly progressing. Penfield Childrens Center is determined to provide this level of hope, motivation, strength, and success for every child who walks through its doors.

about Penfield
Penfield Childrens Center has been delivering comprehensive, high quality child development and family support programs since 1967. Penfield is located in Milwaukees central city at 26th and Wells streets and serves more than 1,500 children each year. Early intervention services include a Birth-to-Three Program, Special Care Nursery, Behavior Clinic, Early Education, Family Support, and Outpatient Therapy. For more information, please visit www.penfieldchildren.org.
PHoTo By ERICKA MANCuSo

Kyle was featured at Penfield's 16th Annual Croquet Ball Fundraising Event. He looked so handsome in his tux!

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