Check out Archived Newsfeeds to see older posts and to get a taste of our evolving seasonal selections.
Why we love them:
Shatto Milk Company, a wonderful dairy based out of nearby Osborn, Missouri, has joined forces with Kansas City's Dolce Baking Company to create a monster of rich, decadent perfection: The Ice Cream Sammich. Coming in oatmeal raisin, brownie, sugary ...
Our wonderful Wellness department has decided to educate the masses! The knowledge and wisdom of our Wellness staff runs deep, and they want to share that knowledge with you. They will now be doing lectures every other Tuesday and Wednesday in ...
At this month's meeting the board had a good discussion about the competitive world in which we currently find ourselves. At our GM’s suggestion, we are thinking our Ends Policies are too broad in their reach to be practical. We need to have mo...
Kiwi is a great snack when you're craving something sweet with a touch of tartness. They're small enough to satisfy, yet pack over 200% of your recommended daily allowance of Vitamin C! They're also high in fiber and potassium. Unripe ki...
For a ripe, ready-to-eat cantaloupe, look for melons that are slightly soft on the stem end but firm everywhere else. They will be yellow to orange in coloring and the skin will have large webbing or netting. Avoid cantaloupe that have soft or sunken spo...
This delicious, cold spaghetti salad has a mildly spicy kick to it and is great for picnics and get-togethers. The spaghetti noodles can easily be substituted with 1 pound of your favorite pasta, including gluten-free options. We love it with 100% whole ...
As May turns to June, why not spend a couple of days exploring the local food movement? The 4th Annual Lawrence Food Garden Tour will be on Saturday, June 2nd, with 21 personal and ...
Why we love them:
Now that it's May and the weather is great, we're able to bring local cucumbers back to this favorite salad. It's got the same bright flavors you've been enjoying, but thanks to Voigts Farms we're adding even more fresh and crispy lat...
Stop by The Merc's Deli counter for made-to-order sandwiches (hot and cold),salads, soups and fresh smoothies, coffee or espresso drinks.
M-FSunday Brunch:
Sunday Dinner:
M-SatOur pizzas are created daily on our house made crust with only the freshest ingredients. Every morning our skilled cooks carefully choose two types of pizza to prepare. Check back daily to find out what's hot and ready today.
M-Sat
Stop by and we will make you a sandwich made to order using our finest meats and cheeses that we also sell for you to take and make at home. Our choose one of our classic Merc Specialty Sandwiches.
Our salad bar is fresh daily with all of the fixings you'll want. We even make our own salad dressings in house.
If you are on the go or just want something easy for dinner tonight. Grab a favorite today!
Now that it's May and the weather is great, we're able to bring local cucumbers back to this favorite salad. It's got the same bright flavors you've been enjoying, but thanks to Voigts Farms we're adding even more fresh and crispy late spring cucumbers from Wellsville, Kansas. It's time to get reacquainted with this great salad, it's better than ever!
Co-op Calendar events are listed below. To view all Merc events, click on the View Full Calendar link.
7-9pm
Enjoy exotic flavors for a spring evening. We’ll start with a salad plate of Carrot Salad with Mint; Roasted Eggplant Salad with Harissa; and Sliced Oranges with Black Olives. Then we’ll bring out loaves of freshly baked Moroccan Anise Bread to dip into Bessara (Berber-style Bean Puree). We’ll cap off the evening with an extravagant dessert of Lemon Couscous Cake served with Medjool Date Ice Cream. All the benefits of travel to an exotic land with none of the hassles.
Taught by: Chef Nancy Stark
Location: The Merc's Community Classroom
Cost: $20 per person, $18 for Merc Owners & Seniors
7-9pm
Join Chef Paige for a celebration of the growers who feed us with an early market menu. You’ll be inspired by fabulous Roasted Beet Salad with Yogurt & Mint (even if you think you don’t like beets); Market Ragout of Spring Vegetables; Orrechiette with Asparagus, Peas & Pancetta; Swiss Chart Tart with Goat Cheese, Currants & Pine Nuts (this alone is worth taking the class), and a sublime finish of Rhubarb Streusel Coffeecake. Hooray for the Farmers’ Market!
Taught by: Chef Paige Vandegrift
Location: The Merc's Community Classroom
Cost: $20 per person, $18 for Merc Owners & Seniors
