From Summer’s Bounty to Fall’s Comfort

As summer gives way to fall, there’s something grounding about cooking with what’s in season. Late-harvest greens, beans and squash invite us to shift from crisp, refreshing salads to warm, comforting stir-fries and soups.

At Outpost, we celebrate the simple joy of eating with the seasons. It’s good for our bodies, our farmers and the planet — and it keeps us connected as a cooperative community. Dishes like Rainbow Chard Salad or Szechuan Green Bean, Eggplant & Zucchini Stir-Fry remind us that seasonal food is both vibrant and nourishing.

But this season also reminds us that not everyone has equal access to good food. With federal SNAP benefits delayed for many families, community support matters more than ever. That’s why Outpost and our shoppers have partnered with Hunger Task Force for 26 years to help fill the gap. Together, we’ve contributed $2.6 million worth of food for our Milwaukee neighbors.

Here’s how you can join us this fall:

• Buy A Bag: Your $20 donation turns into $40 worth of healthy groceries that Hunger Task Force shares with families in need.
• Round Up at the Register: Add a little extra at checkout to make a big difference.
• Donate Online: Visit Outpost’s webstore, choose your preferred store location, then click on the Donations tab at the top of the page. www.outpost.coop/shop/online.php

Last year alone, our community raised $115,000 — enough for $230,000 worth of food. With your help, we can help even more this season.

Mark your calendars: On November 21, Outpost will join Channel 58 and Hunger Task Force for a Drive-Thru Food Drive at American Family Field. Stop by to donate and be part of something bigger than any one of us.

Outpost is more than a grocery store — we’re a community. And when we come together, we make sure everyone has good food on their table.

Becca Guralnick

Board Vice President

Chef Becca’s Rainbow Chard Salad

This salad is a love letter to local color. Rainbow chard’s jewel-toned stems add brightness to the bowl, fennel lends its crisp sweetness, and the lemon vinaigrette ties everything together with light, sunny flavor.

Perfect for a late-summer lunch, a potluck side or any time you want to showcase the beauty of local produce.

Ingredients

For the Salad:

1 bunch rainbow chard

1 head romaine lettuce

1 fennel bulb

1 large carrot (ideally Tipi’s!)

2 Persian cucumbers
 

For the Vinaigrette:

¼ cup Arbequina extra virgin olive oil (I love Goda brand oils)

⅛ cup freshly squeezed lemon juice (more to taste)

1 small clove garlic, minced (optional)

½ teaspoon finely ground Celtic salt (or other good-quality finishing salt)

Freshly ground black pepper, to taste
 

Instructions

Prepare the chard: Separate stems and leaves. Chop stems finely; roll leaves and slice into ribbons.

Prep the veggies: Chop romaine, thinly slice fennel and cucumbers, and shred or ribbon the carrot.

Make the vinaigrette: Whisk together lemon juice, garlic (if using), and salt. Slowly drizzle in olive oil until emulsified, then season with black pepper.

Toss and serve: Combine everything in a large bowl, toss with dressing to taste, and enjoy the last bright bite of summer.
 

Chef Becca’s Szechuan Green Bean, Eggplant & Zucchini Stir-Fry

When the evenings start to cool, this quick stir-fry brings warmth, depth and just a touch of spice. The dry-fried green beans add texture, while eggplant and zucchini soak up the bold, Szechuan-inspired sauce.

Perfect for a fast weeknight meal made with fresh, local produce — simple, nourishing and deeply satisfying.

Add locally made tofu or tempeh from your co-op for a hearty, plant-based protein boost — and support another small food producer while you’re at it!

Ingredients

⅛ cup avocado oil (or other high-heat oil)

8 oz. green beans, cut into 2–3-inch pieces

1 long purple eggplant (or small globe eggplant), large dice

1 small zucchini, sliced into half-moons

Freshly grated ginger, to taste

2 cloves garlic, smashed and roughly chopped or grated on a microplane

1 tablespoon chili crisp sauce (available jarred in the Asian/international aisle)

1 tablespoon tamari

1 tablespoon oyster sauce (or vegetarian oyster sauce)
 

Instructions

Dry-fry the beans: In a wok or flat-bottom pan, cook green beans over medium-high heat until bright green, wrinkled, and slightly blistered. Remove and set aside.

Sear the eggplant and zucchini: Add a light coating of oil and stir-fry until tender and golden. Remove and set aside.

Build the flavor: Add 1 tablespoon of oil, then sauté ginger and garlic for 1 minute. Stir in chili crisp and cook another minute.

Finish the stir-fry: Return all vegetables to the pan, add tamari and oyster sauce, and toss for 1–2 minutes until evenly coated.

Serve hot and enjoy the comforting flavors of fall’s first evenings.