1. Wash your peaches throughly under cold water.
2. Bring a pot of water to a boil on high. While the water is coming to a boil, take a bowl amd fill it with cold water and ice.
3. Gently place your peach in the pot and leave it in the boiling water for 45 seconds. Get the peach out of the water with with a slotted spoon.
4. Immediately place the peach in the ice bath and let it sit for 10 to 20 seconds. This stops the fruit from cooking.
5. Take the peach out of the ice bath and gently peel with your fingers or a pairing knife.

Enjoy peeled peaches in pies, crisps, crumbles, cobblers, canned, and on top of ice cream and granola.

This technique also works with plums, nectarines and tomatoes.

Happy Idaho Peach Season!

Soljans Two Sisters Rose is packed with cherry and raspberry flavors. Pair with anitpasto platters, light salads and grilled poultry.

Soljans Fusion Sparkling Rose is a picnic wine if there every was one.  The color starts the strawberry theme that carries through on the nose and in the palate. It’s slightly sweetish but there’s an underlying savoriness and served chilled straight from the fridge on a  hot humid day, it really hits the spot. Delicious all alone or with appetizers or watermelon salad.

Soljans Pinot Gris is made in the Alsacian style, rather than the Italian style. Aromas of pears and peaches introduce this white that are then complemented by a palate of spicy, floral fruit. The finish is dry and crisp. Enjoy with mild creamy cheeses, poultry and pork

Stop by our wine departments, sample wonderful wines and help us welcome Claire to Wisconsin. We hope to see you!

Thursday August 26-

• Blueberry Smoothie:  Blend yogurt, Wyman’s Blueberry juice and blueberries healthy refreshing drink!
• Crunchy Peanut Butter Banana Sticks: Insert Popsicle sticks in bananas that have been cut in half.  Spread Brennan’s Natural peanut butter on to one side of the banana and sprinkle with crushed up Brennan’s granola. Press the granola into the peanut butter so it stays.
• Watermelon Popsicles: Seed and cube some watermelon. Puree in a blender. Pour into a ice cube tray, Popsicle mold or Dixie cups.  Insert sticks into the cups after the Popsicles are partially frozen.
• Cucumber Sandwiches: Spread cream cheese on two pieces of whole-wheat bread. Place slices of cucumber one side and put sandwich together. You could also add some dill if you desire.
• Peachy Peanut Butter Pockets:  Cut off about 3 inches off one edge of pita bread so you can get inside. Spread both walls with a thin layer of Brennan’s Natural Peanut Butter.  Stuff with peach slices. 

Finally, here is a recipe that will take a little more time but will definitely be worth it!

Blueberry Fool  (serves 6-8)

Wash blueberries and remove any overripe ones.  Place berries in a medium saucepan and stir in the water and sugar.  Cook the mixture over medium heat, stirring occasionally, for 10 minutes or until the berries are soft and have released their juices. Remove the pan from the heat and set aside to cool.

Meanwhile, pour whipping cream into a medium mixing bowl and beat it with an electric mixer on high speed until soft peaks form, about 1 minute. Mix in vanilla extract.

Pour cooled blueberry sauce over the whipped cream and gently fold the mixture until blueberries and the cream are well combined. Refrigerate for at least 2 hours, then spoon the dessert into serving dishes.

ENJOY!

Family-owned and operated for the last 80 years, Fat Boys Farms prides itself on quality fruit and hand-picks rather than machine harvests to ensure the best. According to Ed, the owner, “We have extremely good soil that retains water and produces excellent size.” A small farm by most standards, Fat Boy Farms has 44 acres, with 30 producing blueberries and 14 for non-producing young plants.

Ed’s love of farming blueberries began when he was 12 and first worked on farm. He bought it at age 25 and now works side by side with his dad every day. His wife and daughters sell their blueberries at local markets.

Plump and bursting with flavor, it’s easy to eat Fat Boys Michigan Blueberries by the handful. They’re also extremely good for your health. Packed with vitamin C, dietary fiber and antioxidants, blueberries have been dubbed one of nature’s top super foods! The antioxidants fight off the effects of free radicals like smog making your body a healthier place. Did you know that a one-cup, 80-calorie serving of fresh blueberries will give you five grams of fiber (more than most fruits and vegetables) and 15% of your daily vitamin C? No wonder we have them  in 10-lb. Boxes, great for pies or for freezing!

Blueberries are a delicate fruit and should be washed just before you enjoy them. You can add blueberries to just about anything including pancakes, fruit salad, yogurt, muffins, bars, buckles and pies. Fat Boys Blueberries can sweeten up any dish, but be sure to get yours now because they won’t be back at Brennan’s until next summer!

We have an array of traditional BBQ sauces such as Hickory, Mesquite, Southern and (a fan favorite) Vidalia Onion. These sauces are fantastic to use to top ribs, chicken or steaks. For a more non-traditional flare, try using one of our great fruit spreads or jams as a glaze. Mix our Orange Maramalde with soy sauce and fresh grated ginger to make an Asian-inspired glaze for salmon or shrimp. Or try combining our Red Raspberry Fruit Spread with chopped chipotle peppers for a sweet and spicy glaze on top of chicken breasts.

Hamburgers, brats and hot dogs are always a grilling classic, and we have all of the fixins! Fabulous Clinch Mountain Tomotoes, crisp lettuces, sweet Vidalia onions, and a wide variety of mustards. Top off your burger with a pile of shredded Smoked Pepper Jack or 3-year Aged Cheddar for a little pizazz. If you are looking for a burger alternative, try grilling Portabella mushroom caps stuffed with cheese such as our Fresh Basil Farmer or Blue Ribbon Blue. Drizzle with Brennan’s Extra Virgin Olive Oil and Barrel Aged Balsamic Vinegar; top with a large slice of tomato.

For our vegetarian friends, skewers stuffed with vegetables are always a good option. Try using mushrooms, cherry tomatoes, bell peppers and onion wedges to get a wide variety of flavors. Brush with Brennan’s Extra Virgin Olive Oil and chopped garlic before putting on the grill.

And don’t forget the sides! We have a great selection of chips, dips and salsas to complement your meal.  And of course Jacobson Brothers’ famous Potato Salad!

Enjoy the summer holidays!

 Serve the Red Wine Vinaigrette on steak salads topped with shaved Parmesan, or on an antipasto salad made with cooked pasta, artichoke hearts, cubed mozzarella, cubed salami, olives and roasted red peppers.  The Blue Cheese and Herb makes an excellent dip for spicy buffalo wings, and also tops a Cobb Salad or grilled burger beautifully!  If you’re in the mood for a salad with an Eastern influence, try our Asian Sesame (a.k.a. Chinese Chicken) on a bed of greens, mixed with toasted sesame seeds, Asian noodles, snow peas and mandarin oranges.  The Lemon Asiago Caesar puts a crisp, citrus twist on an old classic!  Serve on a bed of romaine, with fresh ground pepper, croutons, and grated Parmesan or Asiago.  Add grilled chicken to make it a dinner salad!  The Parmesan Ranch is a classic buttermilk Ranch dressing made even better with the addition of flavorful Parmesan, and makes a terrific dip for fresh veggies or chicken wings (and of course, on top of almost any salad!)  And last, but not least, the Creamy Italian is excellent in fresh pasta salads made with rainbow rotini, chopped tomatoes, sliced kalamata olives, bell peppers, red onion, and cubed mozzarella.

And of course we can help with the fresh lettuces and veggies and other tasty toppings as well!  Gourmet Tasmanian olives, Olivia’s flavorful croutons, a huge assortment of nuts and seeds, delicious cheeses, and fresh produce are just the beginning.  See you soon!

Parker Carlson

I’m getting excited about the week after Mother’s Day. Why… well, first, I know I will be enjoying my new wonderful Mother’s Day gift. Big hint. Second, Parker Carlson from Carlson Vineyards in Colorado will be visiting all of our stores to sample his wine. Lucky for us, Parker and Mary love Wisconsin and come here every spring for a vacation. They kindly stop and visit us on the way to their fishing destination, probably a top secret spot.

When not vacationing in Wisconsin, Parker is known for his award-winning Riesling and tasty fruit wines, including Peach, Plum and Cherry. In these parts, he’s quite famous for his Sweet Baby Red. 

I hope that you can stop in, meet Parker and try his wine . If you twist his arm, he may even tell you a few fishing tales. Cheers!

Chris and Marieke

Recently I took a drive up to Thorp, WI. to visit with the already legendary Marieke Penterman of Holland Family Farms Dairy. Yep, Thorp. Where is it you may ask? Well I’m not one to ask directions, but when you look it up on a map you’ll find it’s out there…wherever there is, it’s really out there by itself. Marieke and her husband Rolf moved there to dairy farm in 2002.

 In 2006, as a “hobby” Marieke started to make cheese and 4 years later that “hobby” has garnered her several major awards including Best of Class at both the U.S. Championships and the 2010 World Cheese Championships! Marieke’s dairy is a “farmstead” dairy which means they own their own cattle, milk them (milk comes from the milking parlor by pipe right into the cheesemaking room), make the cheese, and age it all on the premises. She controls every aspect from point A to Z. As I walked into the Holland Family Farm’s small retail room I instantly smiled at all the Dutch memorabilia and products for sale: clogs of course, imported condiments, pictures, and  puzzles.Marieke is proud of her heritage and that pride is easily manifested through her cheese. All of her unique flavorings (Foenugreek seed, dried nettle, black mustard seed…) are imported from Holland.

The most reverent sight was the cheese aging room. Rows and rows of cheese are set upon imported Dutch pine boards which are used to extract moisture and impart a flavor component. This room looked like an art museum full of artifacts set preciously out of reach and not to be disturbed. Marieke is passionate about her endeavor and vows that after her last expansion she does not plan to grow the operation any larger. She offers over a dozen varieties of gouda which are made out of raw milk and use animal rennet for an authentic Old World Dutch gouda flavor. Please stop in to pick up some of her cheese, what many people in the industry consider to be the best gouda in the U.S.A.!

Photo Courtesy: InBusiness

Ever wonder how Brennan’s got started, or asked yourself you the heck Skip Brennan is? Well, here is our opportunity to find out. Skip was featured in an article in this month’s InBusiness magazine that details Brennan’s growth from a tiny farmstand in Monroe, WI to 5 stores in southern Wisconsin.

“The Man Behind Brennan’s (from InBusiness Magazine)”

April 6, 2010

“This is such a unique privilege — for me to have this lousy job where I travel all around the world, meeting fabulous people who have become my friends…” said Skip Brennan, tongue-in-cheek. At, 67, Brennan admits he is not only lucky, but very spoiled. He still lives in his birthplace of Monroe, Wis., from where he owns and manages five Brennan’s Markets throughout southern Wisconsin as well as a cheese storage warehouse in New Glarus. Some might say he has the world by the tail.

But what he doesn’t have is the use of his legs.

“I am a cripple in denial,” he said.

Three years ago, Brennan was a healthy marathon runner and bicycling enthusiast. One summer Sunday, he and a friend were on a relatively short 40-mile bike trek from Monroe to New Diggings, Wis., when Brennan lost control on some pea gravel and hit a culvert with such force that his bike helmet cracked in half. In an instant, his life was changed forever.

After spending the next year in hospitals, Brennan is now permanently disabled, a paraplegic “from the nipples down,” he said. It is a story that might break another person, but for Brennan, life goes on, albeit a bit slower than before.

Male Bonding

Brennan was born in 1942, the year his father, Frank, opened a small Monroe fruit stand. After graduating with a degree in economics from Loras College in Dubuque, Iowa, he returned to the family business, which had evolved into a small Monroe grocery store.

But in 1965, a tornado destroyed the family business. “In those days, insurance wasn’t really there,” Brennan said, “so my dad was way underinsured. We put up a 24- by 48-foot plywood shack in a parking lot with no running water just to keep the business going.” They also rigged up a pipe that borrowed water from a tavern next door. The “temporary” solution lasted eight years until the family finally built a new store. “My God, those were glorious days,” Brennan recalled. “My dad and I had so much fun!”

The father-son bond was extremely close. Son Skip said his father, who passed away in 1976, taught him three important lessons about business: Go directly to the grower; be able to look them straight in the eye; and don’t go through the middle man. That business acumen, which Skip has maintained for years, has helped make Brennan’s unique among today’s grocery giants.

For years, the company purchased its fruits and vegetables directly from suppliers. Finding cheese, in the heart of cheese country, was convenient, since dozens of cheese makers were located within a few miles of the Brennan home. “My dad’s theory was to go and see every location. ‘Never set up a meeting,’ he would say, ‘always go unannounced, because if you set an appointment, they could set you up!’”

In his younger years, Skip Brennan regularly delivered potatoes to a Madison retailer on University Avenue. In passing one day, Brennan casually suggested to the store owner that he’d be interested in purchasing the building should that owner ever decide to sell. Within a year, that opportunity presented itself.

It wasn’t a slam dunk. Getting bank approval to start his first Madison store proved challenging. “I tried to borrow money from a local bank in Monroe, but they wouldn’t lend me anything without my dad co-signing. So I got my goodies together and headed up to Madison. I visited the five biggest banks and was turned down at every one.” Feeling dejected, Brennan trudged into one last bank, Affiliated Bank of Hilldale. “I asked to see the president,” he recalled. “His first questions to me were what my name was, and where did I go to college? I told him Loras College in Dubuque, and lo and behold! Turns out he was also a graduate of Loras! That was really a break,” Brennan laughed.

He got the loan. ”

For the rest of the article click here.

Join Chef Michael Nevil and Brennan’s Wine Expert Brent Bloom Saturday, April 24, 2010 at 6:30 p.m. for a night of fantastic food and wine at the Chalet Landhaus Inn & Restaurant in historic New Glarus, America’s Little Switzerland. Enjoy the chef’s specially created Prix Fixe menu matched perfectly with Brennan’s New World wine selections.

Make a weekend of it!
The Landhaus is offering a special room rate** for those attending the dinner. The rate includes a full hot Sunday breakfast.  After breakfast, you can take full advantage of all New Glarus has offer. Visit the New Glarus Brewery or take of shopping tour of downtown New Glarus. For more ideas and information on New Glarus, check out http://www.swisstown.com/
Limited space is available so book early by calling the Chalet Landhaus at 800-944-1716. Be sure to mention the wine dinner to get special rate.

* $44.50 Dinner (per person)
** $79.00 Special room rate (per standard double room)

We are looking forward to a fun filled evening!

For more information on the Chalet Landhaus: http://www.chaletlandhaus.com/
801 Hwy 69, New Glarus, WI 53574

Prix Fixe Menu

Appetizer:  Lamb Kabob, served with Risotto and an herbed Butter Sauce.
Wine Pairing: Tre 2007 California Syrah, from the Guglielmo Family, Morgan Hill, CA

Salad:  Fresh Tossed Greens with Cracked Mustard Vinaigrette.
Wine Pairing: South Island Sauvignon Blanc 2008 Vintage “Brennan’s Cellars” created by Sherwood Estate.  From Waipara, New Zealand

Soup:  Cream of Asparagus Root Soup.
Wine Pairing: Secreto Viognier 2008 Vintage from Viu Manent, Colchagua, Chile.  Only 5,000 cases made.

Main Course:  Veal Chop with our very own Landhaus special sauce. Served with Vegetable Bouquet and Potato Croquette.
Wine Pairing:  J. Lynne Dry Creek Valley 2005 Vintage Cabernet Sauvignon – less than 1,000 cases produced!  From California.

Dessert:  Mixed Glace with Chocolate Waffles and a Raspberry Vanilla Sauce.
Wine Pairing:  Campo delle More Dolcemente Frizzante Malbo Gentile, Red Sparkling Wine from Italy.