Good Morning and Happy Spring!
Have you noticed that over the past month we have added 75+ new products to Green Bean?? My excitement over the store opening for the next week has me like a kid on Christmas morning! I can’t wait to log in, see what’s new, and start shopping!
If you’re as excited as me, you’ll be happy to know that we aren’t stopping at 75+! Each week, there will be even more great products coming your way!
New Grocery Procurement: The Process
Do you ever wonder how we choose new groceries for our store? It’s a simple, but detailed process, and nearly every department helps along the way!
First, we look for new products from artisans and farmers that are good people and have a cool story on why they started their business. We focus on local and regional brands, but look nationally as well. We also do a check-in with our current farmers and artisans to see if they have something new to offer, a small batch/seasonal offering, or a product line that we don’t currently sell.
Once we make our list of new products, yours truly vets the ingredients using our Banned Ingredient List. If you haven’t checked it out, it’s the most comprehensive list of banned ingredients any grocery store has to offer. We make sure that you can buy (with confidence) food that is clean for your family!
If the ingredients get a thumbs up, we have a Green Bean Team taste test! This is a fun way to get a variety of palates tasting products and everyone sharing their two cents. If the product needs to be prepared, we send it home with different team members and they report back with their taste test findings.
Using our taste test feedback, we choose our favorite products and what we think our customers are going to love, as well.
Now it’s time to contact the vendors to create a plan on when to bring their products into our store! Sometimes the product is scheduled around a holiday or season like Smoking Goose’s corned beef for St. Paddy’s Day or pumpkin pie at Thanksgiving.
Once we have our launch dates scheduled, we lay out our strategy and begin our marketing through email and social media to educate our customers on what it is, how to use it, and why it is so darn cool!
And finally, we have a staff meeting to announce the new products to our team and introduce them to the vendor.
It’s a team effort and a fun process! We hope you are enjoying the new selection of groceries and if you haven’t already, check out our New to BEAN section!
New Grocery Ideas
Is there a grocery item or a brand that you would like for us to start carrying? If so, just fill out this quick survey to tell us what you are looking for!
And speaking of new products, we have a new line of sausages from Chef Martin Old World Butcher Shop out of Chicago! They are all-natural, small batch, and use recipes from the Old-World country. When Chef Martin was four years old, he started making sausage in his grandfather’s butcher shop in Austria. It was a family event shared by his grandfather, father, uncles, and brothers.
His recipes are traditionally Austrian and German except for the Andouille, which is French. The meat he uses is antibiotic and hormone free, and it’s packed in natural casings without the use of fillers, extenders, nitrites/nitrates, or MSG.
My personal favorite is the Käsekrainer Bratwurst which has little bits of Alpine-style Swiss cheese. My husband loves the Andouille and the kiddos can’t get enough of the breakfast links.
Besides being all-natural and super tasty, they are all fully cooked which fits in perfectly with our busy lifestyle. They take a few minutes to warm up in a pan which allows me to have dinner ready in 30 minutes!
Here is how we enjoyed the Andouille sausage this week—a quick skillet meal with potatoes and mini sweets. Enjoy!
Skillet Andouille Sausage with Potatoes and Mini Sweets
• 2 tablespoons avocado oil or ghee
• 1.5 pounds red potatoes, cut into
• 1 teaspoon dried oregano
• 1 teaspoon Bourbon Barrel Foods Smoked Paprika
• Pinch of salt
• 1 small onion peeled, cut in half and sliced into thin half moons
• 3 cloves garlic minced
• 6-8 mini sweet peppers seeds removed and sliced into rounds
• Couple sprigs of fresh thyme
• 1-12-ounce package Chef Martin Andouille Sausage, sliced ¼-inch thick on the bias
In a large skillet over medium heat, warm the oil then add the potatoes. Sprinkle with the oregano, paprika, and a heavy pinch of salt. Let the potatoes cook for several minutes and brown on one side before attempting to turn them. Let the potatoes cook for 12-15 minutes (flipping periodically).
Add the onions, garlic, and mini sweets and an additional drizzle of oil if the pan seems dry. Toss in the thyme and cook, stirring often until the onions and peppers are soft and cooked, 5-8 minutes.
Add the sausage to the pan and continue to cook until the potatoes are fork tender and the sausage has browned, 10 minutes.
Season with salt and pepper and a pinch of paprika. Serve and enjoy!