Co-op Month Jamboree featuring Wisconsin Growers Co-op
On Saturday, Oct. 3, from noon to 3 p.m., celebrate National Co-op Month by supporting the many cooperatives that fill Seward Co-op’s shelves. Meet with members of Seward’s Board of Directors, and sample treats from local and national co-op producers. We’ll also be featuring Wisconsin Growers Co-op as part of our Know Our Grower program.

Our annual Know Our Grower series continues as our growing season thrives. Know Our Grower is an opportunity to connect shoppers with the talented group of local farmers producing our food and sample recipes that allow their flavors to shine.

Wisconsin Growers Co-op was founded in 2006 to help 20 families maintain ownership of their farms. Its members are dedicated to the idea that if farmers take “good care of the soil, the soil will pay back with high-quality produce.” This mindset has proven effective; Wisconsin Growers often brings us produce all year long, from greenhouse radishes at the first sight of spring clear around the calendar to over-wintered parsnips. The key to the longevity of their growing season are labor-intensive, fossil fuel-free farming methods. On nearly 40 acres of the co-op’s land, these farmers plant, tend, and harvest crops exclusively using horses, horse machinery, and hand tools. In addition to more popular produce items such as potatoes, onions, and radishes, the Wisconsin Growers Co-op offers unique heirloom squash varieties, such as Queensland blue and Long Island cheese.

Wisconsin Growers’ Sweet Potato Pancakes
3-4 lbs sweet potatoes
1 1/2 cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash

In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.

Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Serves 4.