Carmel Food Group today issued a voluntary recall of certain Rising Moon Organics frozen Ravioli items (Spinach & Cheese Ravioli) because of possible presence of Listeria monocytogenes. To date, no illnesses have been associated with these products.

Consumption of products containing Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditic and arthritis.

Product Affected:

Rising Moon Organics Spinach & Cheese Ravioli, 8 oz. for $4.79 each.

UPC Code: 7-85030-55561-3
Lots Codes: 122215, 123015, 123115, 010216, 011916, 012016
Sell By Dates: DEC222015, DEC302015, DEC312015,
JAN022016, JAN192016, JAN202016

Recalled product on Seward Co-op shelves has been removed and destroyed. If you purchased the above product, do not consume it. Recalled products will be fully refunded at our Customer Service desk.

More info at the FDA website.

Photo by: John Yuccas

Seward Co-op Creamery Café hosted its fourth Farm Table dinner on Tuesday, April 17 with Dream of Wild Health, a Native American-led, nonprofit farm and youth-leadership program. The meal, created by Chef de Cuisine Matt Kappra, featured Indigenous ingredients supplemented with locally raised, grown, or made ingredients.

Photo by: John Yuccas

Some of the Creamery’s Farm Table dinners have featured local farms which are too small-scale to meet the demand of Seward Co-op stores, but a perfect size to meet the volume of our Café. Most recent Farm Table dinners have highlighted SEED recipients. Diners were thrilled to enjoy ingredients sourced from Native-owned producers, and inspired by Dream of Wild Health’s community work. Fresh and crisp produce from Wozupi Tribal Gardens’—spinach, daikon radish, winter greens—brought color and brightness to plates throughout the three courses. Red Lake Nation Fishery’s wild-caught walleye took center stage in the smoked walleye rillettes and again with a slow roasted duck breast, their sweet-and-sour chokeberry sauce balanced the savory elements of the dish. Puffed wild rice from Autumn Harvest piqued the curiosity of many Farm Table diners and sparked conversation throughout the room.

Photo by: John Yuccas

Red Lake Nation Fishery— As an Indian Nation, the people of Red Lake Nation are the guardians of the land and protect its natural state by managing over development. They are dedicated to preserving the health of beautiful Red Lake and all of its inhabitants. The tribal fisherman still fish in the traditional ways, using the wisdom of elders that was handed down from generation to generation. The fish are wild-caught by tribal fishermen, employing local knowledge and ancestral practices to deliver quality fish products in the most natural way. In doing this the tribal-owned company is helping the local Red Lake economy grow, by providing many jobs, and reinvestment opportunities in their small community.

Wozupi Tribal Gardens is an organic farm committed to growing food in a way that nourishes the earth, the community, and people’s minds and bodies. Using environmentally-sustainable and fair labor practices, they grow vegetables, herbs and fruit, produce eggs, honey, and maple syrup, and provide educational, therapeutic, and fun opportunities at the farm and through community outreach.

Autumn Harvest—Ronda and Randy Beaulieu are proud to offer wild rice that is hand-picked by members of the Ojibwe Nation. The rice is then “parched” or finished, in Sawyer, Minnesota. Traditional wild rice is dramatically different than paddy-grown “cultivated” wild rice and offers a true taste of Minnesota.

Purchase tickets here!

Share a traditional Nigerian meal with us on Monday, Oct. 23 at our Annual Owner Meeting. Guest Chef Tunde Wey, along with Seward Co-op’s Diversity and Community Engagement Manager LaDonna Sanders-Redmond, will engage co-op owners in an open dialogue around the real cost of food using the 1863 Homestead Act to spark the conversation.

The 1863 Homestead Act was critical to the founding of Minnesota and paved the way for the evolving nature of labor on the land as experienced by many small family farms, migrant farmers and food service workers. It encouraged Western migration by providing settlers 160 acres of public land. In exchange, homesteaders paid a small filing fee and were required to complete five years of continuous residence before receiving ownership of the land. By 1862, most of the land that was still available for homesteaders was located in subprime farming regions prone to wildfires, damaging wind and problematic pests.

Together, we will discuss the acquisition of land for arriving immigrants, the emancipation from slavery of Africans Americans, and Native American Indian removal caused by the Act, as well as its effect on racial discrimination, wealth inequity, and its impacts on rural and urban communities.

Annual Owner Meeting Menu

Egusi Stew with Pounded Yam
The Nigerian Egusi soup, prepared with melon seeds, is popular in West Africa. The soup is thickened with the ground seeds, and is prepared by most tribes in Nigeria in many different ways.

Pounded Yam
Pounded yam is one of the Nigerian fufu recipes. It is eaten with Nigerian soups, dipped into the soup like bread.

Moi
Bean cake made with African honey beans.

Stewed Chicken with Pepper Sauce

Desserts
House-made by Seward Co-op
Triple chocolate cookies
Made-without-gluten peanut butter cookies
Vegan peanut butter chocolate chip cookies
Vegan poppy seed cookies

Fruits, Veggies and Dips
Provided by The Wedge Catering
Fruit and nut trays
Raw veggie trays
Roasted veggie trays
Parmesan and artichoke dip
Roasted red pepper hummus
Spinach dip served with crostini, flat breads, Tuscan bread and crackers
Roasted vegetables

Beverages
Local beer
Wine
Non-alcoholic beverages: organic apple juice, organic milk, Joia soda, LaCroix,
Peace Coffee

* Please note that the annual meeting will be photographed.

At Seward Co-op, organic ramps are like robins or the first day of baseball for some: Traditional signs of spring that we dream about longingly in winter.

But ramps might be unknown to many folks. That’s why we found this great recipe, to spread the love we have for ramps — a green, delicate, but oh-so pretty celebration of springtime.

RAMP PESTO PIZZA

Step One. Take this terrific recipe for Ramp Pesto from the Rodale Institute’s Organic Life website.

2 bunches ramps, washed, trimmed, and roughly chopped
1/4 cup Italian parsley
1/4 cup pine nuts, toasted
1/4 cup grated Asiago cheese
1/4 lemon juice
1/4 cup extra-virgin olive oil, plus more if more needed
Salt and pepper to taste

1. In a food processor, mix together Ramps, parsley, pine nuts, Asiago, and lemon juice until you get a chunky puree.
2. With a machine running, add olive oil in a slow stream, until mixture is smooth; add more oil if necessary. Season with salt and pepper.
3. Store covered in the refrigerator. Makes about 1 cup.

Step Two. Use the finished Ramp Pesto in this pizza recipe.

Amy’s Kitchen, Inc. is voluntarily recalling frozen food products containing spinach. This recall was issued after notice came from one of Amy’s organic spinach suppliers that Amy’s may have received organic spinach with the possible presence of Listeria monocytogenes.

Seward Co-op has removed the following products from our shelves.

Vegetable Lasagna, 9.5 oz. (269g), $5.29
UPC code:0-42272-00032-6
Four possible affected lot codes/ship dates:
LOT CODE: 30-A215 Jan. 21 2015
LOT CODE: 30-A305 Jan-30-2015
LOT CODE: 30-B115 Feb-11-2015
LOT CODE: 30-C045 Mar-04-2015

Spinach Pizza, 14.0 oz. (397g),$6.99
UPC Code: 000102 0-42272-00102-6
Two possible affected lot codes/ship dates
30-A285 Jan-28-2015
30-B105 Feb-10-2015 $6.99

Brown Rice & Vegetables Bowl, 10.0 oz. (283g), $5.29
UPC Code: 000161 0-42272-00161-3
Lot code/Ship date: 30-A205 Jan-20-2015

Vegetable Lasagna, 9.5 oz. (269g), $5.29
UPC Code: 000933 0-42272-00032-6
Lot Code/Ship date 30-A305 Jan-30-2015

Tofu Vegetable Lasagna, 9.5 oz. (269g), $5.29
UPC Code: 000033 0-42272-00033-3
Lot Code/Ship Date: 30-B135 Feb-13-2015

Recalled products will be fully refunded at our Customer Service desk.

For more information, see the FDA wesbite.