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! |
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
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| 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! |
