Drying is one of the oldest methods of preserving food. To avoid insect contamination, moisture reabsorption, and ultimately food spoilage, the moisture content should be between five and 25 percent depending on the food. The basic foundation of successfully drying and preserving food requires setting the temperature to a heat that draws out moisture without cooking the food and making sure there is adequate air circulation. Drying is relatively simple, but the procedure is not an exact science, so a trial and error approach is best for determining the best method and temperature according to your personal preference.

Methods

The various devices for drying food may seem obvious — using food dehydrators, the oven in your home, hang-drying around the kitchen window frame and even sun drying. For best results, choose a method that suits the food that you are drying and the climate in which you live. In Minnesota, sun drying is not recommended since we tend to have many humid, muggy summer days. Food dehydrators are typically the best because that is what they were designed to do. But you don’t have to add another gadget to dry and preserve food. However, they do come equipped with trays ensuring proper ventilation to adequately rid the produce of moisture, and they have a reputation for keeping very consistent low temperatures. Ovens work too but require a watchful eye to prevent scorching. Additionally, this method requires having the oven on for long periods of time, using more electricity and potentially making your home a little too hot for comfort. Hang-drying can be utilized, as well, and is one of the easiest ways to dehydrate herbs. Whichever method you choose to dry food, prepare the produce for drying immediately after harvesting for best quality.

Herbs

Herbs aren’t just great for beginning gardens, they are also great for beginning the food preservationist. No special equipment is needed for drying (most) herbs; all you need is some string and a nail or hook if you want to be fancy. Rosemary, sage, thyme and parsley are sturdy herbs and the easiest to dry without a dehydrator. Bundle the herbs together in small bunches and secure with a string and then hang them upside down to air dry. High moisture herbs like basil, oregano, tarragon, lemon balm and mint need to be dried quickly. To avoid mold, try hanging these more tender herbs using the paper bag technique. Cut holes in the sides of a small paper bag, insert a small bunch of herbs upside down, wrap tightly with a rubber band and suspend in an area with good air circulation. Once the herbs are dried, store them in an air-tight container. The co-op stocks a few options: herb shakers and jars made of glass or metal.

Fruits

Dried fruit is delicious on its own as a healthy after-school or post-workout snack, as well as a welcome addition to granola, cereal or yogurt. Fruit lends itself well to oven drying, so if you don’t have access to a dehydrator, and weather permits, this could be a nice starting point. Begin by selecting fruit that is ripe and free of bruises. Prepare the fruit by washing, peeling and removing pits, cores or seeds. Then slice fruit to uniform thickness or leave whole if drying berries or stone fruit — you may halve larger stone fruits. Arrange the slices on a baking sheet and make sure none of the pieces are touching. Load the fruit into a 170°F. preheated oven making sure there is at least 1½ inches on all sides of the sheet allowing adequate air circulation. While drying, keep the oven door cracked slightly and flip fruit every 30 minutes until the fruit is properly dried, about 4–8 hours. Let fruit cool overnight before storing. To dry in a dehydrator, follow guidelines from the manufacturer.

Vegetables

Dried vegetables are the perfect addition to any otherwise mundane winter casserole or soup, but have you ever eaten them as a snack or chip alternative? We encourage you to try out a variety of vegetable chips and figure out which is your favorite — you may never buy potato chips again. When you dehydrate vegetables their natural sugars and flavors become more concentrated, packing them with amplified flavor. Start by selecting vegetables at their peak flavor and quality. Prepare the vegetables by washing and peeling, if needed. Then slice the vegetables uniformly or leave whole if drying cherry tomatoes, beans or snap peas. Arrange the vegetables on a baking sheet or a dehydrator tray and make sure none of the pieces are touching. Load the vegetables into a 170°F. preheated oven or dehydrator, making sure there is at least 1-½ inches on all sides of the sheet allowing adequate air circulation. For drying times in a dehydrator, follow guidelines from the manufacturer. If drying in an oven, keep the door cracked slightly and stir every 30 minutes until the vegetables are brittle. Let slices cool overnight before storing.

How to $ave

Did you know we offer discounts on case quantities ordered in advance–10 percent off for owners and 5 percent off for non-owners. Another tip for saving money on bulk purchases is to stock up on sale items. Some of the best deals are on Fridays during #FarmFreshFridays when three to five produce items are on sale for 25 percent off. Follow us on social media for #FarmFreshFridays deals.

Helpful Resources:

• General drying information
• Differences in food dehydrators
• Packing and storing dried foods

Getting dinner on the table and lunches packed can be stressful as the back-to-school tensions and schedules resume. Soon, you may find yourself longing for the easy, breezy days of summer where you could minimally prepare whatever produce looked and smelled the freshest and throw whatever the butcher recommended onto the grill. However, there is still time to capitalize on the harvest before fall marches into winter and while the days are still a little longer. So, we invite you to try your hand at these DIY snacks and make-ahead meals sure to make packing lunches and weeknight meals a cinch.

DIY Snacks

Veggie Chips — Dried vegetables are the perfect addition to any otherwise mundane winter casserole or soup, but have you ever eaten them as a snack or chip alternative? We encourage you to try out a variety of vegetable chips and decide which is your favorite — you may never buy potato chips again.

Fruit Snacks — Dried fruit is delicious on its own as a healthy after-school or post-workout snack, as well as a welcome addition to granola, cereal or yogurt.

Fruit Leathers — Kids and adults alike love fruit leathers, and there are many advantages to drying them yourself at home. Making your own allows you to control the sugar content, saves you money, and provides another healthy-choice snack option for busy families on the go.

Make-ahead Meals

Stretch the harvest with these make-ahead meal ideas — no recipe needed! We see some of the most flavorful fruits and vegetables pass through our Produce department. Our meats are sourced from sustainable farmers and producers — many of whom we know by name. Whenever you need an expert opinion, touch base with our eager-to-help cheese monger for advice or a recommendation!

Quiche

Egg dishes are no longer just for breakfast. All you need to do is pick up the essentials: pre-made frozen pie crust (prepare according to instructions), six eggs, and a ½-pint carton of heavy cream. Then, the rest is easy. Combine with your favorite filling, then bake at 375 F for 30–40 minutes. Allow to cool and then freeze for up to 2–3 months or enjoy immediately. If filling with meat, be sure to brown the meat before adding to quiche.

Pizza

Pizza can be an easy way to get servings of all the food groups. You’ll need a strong foundation on which to build your pizza, so swing by the Grocery aisles and pick up pizza crust, sauce (marinara, alfredo or pesto), and a Seward-made, fresh mozzarella ball. If topping with meat, be sure to use cured meats or brown the meat before freezing.

Smoothie Bags

A great way to get kids (and adults) to eat their fruits and vegetables is to blend the produce up in a smoothie! Build your own smoothie packs with this general formula: combine 2–3 cups of fruit (fresh or frozen), 1 cup of greens, 1 cup of liquid (water, coconut water, juice, milk or yogurt); then blend. Stop by our Bulk section for chia or flax seeds to add a boost of protein and fiber. Pro tip: freeze yogurt in ice cube trays to add to smoothie packs.

Peak harvest time is upon us! Midwest farmers are toiling in the fields from dawn to dusk and we are reaping the fruits of their labor with fresh, local produce deliveries daily. Stop by and browse our vast selection of produce and nourish your family with something local!

We see a lot of excitement for local produce in the spring, but late summer and early fall is the time of year when local is at its peak­­­ from apples to zucchini, and almost everything in between. Right now our Produce departments are carrying over 75 local fruits and vegetables–more if you count the different varieties of hot peppers! Now is the time to make the most of the local harvest’s bounty available at the co-op. This year’s growing season produced ample amounts of vegetables such as kale, broccoli, and zucchini. Tomatoes have been plentiful as well, but some crops didn’t fare so well. One of our farms lost almost all of their watermelon and muskmelon to blight and another lost various fruits including apples because of spring frosts. Partner Farms’ cherry and peach crops did exceptionally well; their peaches are the best I’ve ever had.

Farmers work extremely hard throughout the growing season to provide produce with the utmost quality, and there is no reason this deliciousness can’t be enjoyed year-round. I challenge you this year to preserve the harvest, so you will have homegrown pickles in March and local tomato sauce in February–we have everything you need from the produce to the pickling salt to the canning jars and lids. Did you know we offer discounts on case quantities ordered in advance–10-percent- off for owners and 5-percent- off for non-owners. Another tip for saving money on bulk purchases is to stock up on sale items. Some of the best deals are on Fridays during #FarmFreshFridays when 3-5 produce items are on sale for 25% off. Follow us on social media for #FarmFreshFridays deals.

Once the domain of grandmothers, canning as a means of preserving the harvest has been making a huge comeback. If you enjoy eating in season, this is the way to enjoy the bounty of the harvest all year long. Just imagine popping open a fresh jar of garden vegetable tomato sauce to pour over your favorite comfort food on a blustery winter evening or sharing some tasty, homemade mango salsa at your Super Bowl party. If you can boil water, you can stock your pantry with fresh goodies for every season — and Seward Co-op has everything you need from jars to pickling seasoning to pectin!

Methodology

There are two methods for canning: water bath and pressure canning. If you are new to canning, we recommend beginning with water bath canning. Whether food should be processed in a pressure canner or water canner depends on the acidity of the food. The goal of safe canning is to prevent the growth of botulinum bacteria. In water bath canning, foods with a pH value higher than 4.6 are acidic enough to prevent the growth of these bacteria. However, low-acid foods are not and need to be acidified with lemon juice, citric acid or vinegar. All foods with a pH value lower than 4.6 need to be processed using a pressure canner to prevent the growth of harmful bacteria. For the best and safest results, follow the trusted recipes from notable sources precisely.

How to $ave

Did you know we offer discounts on case quantities ordered in advance–10 percent off for owners and 5 percent off for non-owners. Another tip for saving money on bulk purchases is to stock up on sale items. Some of the best deals are on Fridays during #FarmFreshFridays when three to five produce items are on sale for 25 percent off. Follow us on social media for #FarmFreshFridays deals.

Tips:

• If you’re new to food preservation, here is a great primer.
• Canning takes up a lot of space, clear a space in your kitchen and organize tools before beginning.
• Sterilize your jars by washing lids and jars in hot soapy water then boil them in a water bath for 10 minutes.
• Wash fresh foods and peel root crops, stem crops and tomatoes before canning.
• Add acid to food according to the recipe whenever necessary.
• When filling the jar, leave enough space in the jar for food to expand.
• Use acceptable jars and self-sealing lids.
• Make sure the water in the canning mechanism is one to two inches over the top of filled jars
• Use correct processing method for the correct period of time provided in the USDA’s Complete Guide to Home Canning.
• Be sure to label jars with the date and contents.

Helpful Resources:

• General canning information
• Using water bath canners
• Using pressure canners
• Pickling
• Fermenting
• Canning your own salsa recipe

Peak harvest time is upon us! Midwest farmers are toiling in the fields from dawn to dusk and we are reaping the fruits of their labor with fresh, local produce deliveries daily. Stop by and browse our vast selection of produce and nourish your family with something local!

We see a lot of excitement for local produce in the spring, but late summer and early fall is the time of year when local is at its peak­­­ from apples to zucchini, and almost everything in between. Right now our Produce departments are carrying over 75 local fruits and vegetables–more if you count the different varieties of hot peppers! Now is the time to make the most of the local harvest’s bounty available at the co-op. This year’s growing season produced ample amounts of vegetables such as kale, broccoli, and zucchini. Tomatoes have been plentiful as well, but some crops didn’t fare so well. One of our farms lost almost all of their watermelon and muskmelon to blight and another lost various fruits including apples because of spring frosts. Partner Farms’ cherry and peach crops did exceptionally well; their peaches are the best I’ve ever had.

Farmers work extremely hard throughout the growing season to provide produce with the utmost quality, and there is no reason this deliciousness can’t be enjoyed year-round. I challenge you this year to preserve the harvest, so you will have homegrown pickles in March and local tomato sauce in February–we have everything you need from the produce to the pickling salt to the canning jars and lids. Did you know we offer discounts on case quantities ordered in advance–10-percent- off for owners and 5-percent- off for non-owners. Another tip for saving money on bulk purchases is to stock up on sale items. Some of the best deals are on Fridays during #FarmFreshFridays when 3-5 produce items are on sale for 25% off. Follow us on social media for #FarmFreshFridays deals.

Join us in celebrating P6 products from small, local farms with 25% discounts on select produce, meat and cheese items every Friday throughout the year. Starting Friday, August 5, look for Farm Fresh Friday sale signs in the stores or check out Seward’s social media sites (Facebook, Instagram, and Twitter) every Friday for a list of items on sale.

Since opening in 1972, Seward Community Co-op has been committed to supporting the local economy. We do this in many ways, whether it is through our SEED round-up, Seward Community Fund (SCF) grant or P6 programs. P6 was created to highlight the products that meet our highest values. The P6 label calls out products produced by small, local and/or our cooperative vendors. We wouldn’t be able to sustain a healthy community without the support of our owners and shoppers, so we’re proud to announce another opportunity to support our small, local producers with Farm Fresh Fridays.

On June 7, Rebbl voluntarily recalled drinks from their Elixir beverages line due to sour flavor. Between March 9, 2016 and June 7, 2016, Seward Co-op sold products affected by this recall at both the Franklin and Friendship stores. Impacted product can be identified by the “Best By” date indicated below:

• Elixir – Matcha Latté $4.19
UPC: 8-58148-00310-6, 12oz., Best By Date 10/20/2016
• Elixir – Turmeric Golden-Milk $4.19
UPC: 8-58148-00311-3, 12oz., Best By Date 10/20/2016
• Elixir – Maca Cold-Brew $4.19
UPC: 8-58148-00313-7, 12oz., Best By Date 10/19/2016
• Elixir – Ashwagandha Chai $4.19
UPC: 8-58148-00307-6, 12oz., Best By Date 10/19/2016
• Elixir – Reishi Chocolate $4.19
UPC: 8-58148-00309-0, 12oz., Best By Date 10/18/2016
• Elixir – Maca Mocha $4.19
UPC: 8-58148-00308-3, 12 oz., Best By Date 10/18/2016

If you purchased any of the above products at Seward Co-op between March 9, 2016 and June 7, 2016, they will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595. Consumers can find more information at 1-855-732-2500.

Stone fruit season has begun! When we talk about stone fruit, we are talking about peaches, nectarines, plums, pluots, apricots, and cherries. The name “stone fruit” comes from the stone-like seeds inside. These varieties peak from June-September and the harvest spans warm climate regions. About a month ago we welcomed the first yellow peaches from Mexico and they were luscious and juicy–best eaten over the sink. It’s fun to watch as the season progresses to see from which regions the stone fruit is sourced. As mentioned the first harvest comes from Mexico, then California, followed by Washington’s, mid-summer yields Colorado peaches, and we close out the season with local Wisconsin and Michigan fruit from Partner Farms. Some notes about stone fruits:

Apricots have velvety skin and flesh, and are smooth and sweet with a faint tartness.

Cherries are the smallest stone fruits. There are many varieties of dark sweet cherries as well as the even sweeter yellows. The most popular yellow cherry is the Rainier and it has a delicate honey like flavor.

Peaches have soft and fuzzy skin with juicy, luscious flesh. Yellow fleshed peaches tend to have a balanced sweet/tart flavor unless they are the late season sub-acid varieties which are very sweet. White peaches have little to no acidity and are very sweet.

Nectarines are smooth skinned and very similar to peaches yet often have a thicker texture and become more syrupy when ripe. White nectarines have little to no acidity.

Plums are generally grouped into red and black categories though there are a great number of varieties of sweet, juicy plums. Plums sometimes have tart skin which compliments the ultra sweet flesh.

Pluots are hybrids of plums and apricots. There are numerous varieties of pluots resulting from different combinations of plum and apricot varieties as well as plum to apricot ratio variance. Pluots usually have a more complex flavor profile than plums. Some varieties you will see this year are flavorosa, flavor grenade and dapple dandy.

While stone fruit season is exciting, one of the most disappointing occurrences in the produce department is coming across a mealy, dry peach or nectarine. We taste test the stone fruit that goes onto the sales floor whenever possible, but sometimes the fruit just isn’t ripe enough to be able to decipher its future. There is a scientific explanation as to why stone fruit becomes dry, or mealy. Enzymes that help break down the undesirable qualities are produced in the ripening process. These enzymes work to break down chloroplast and pectin. Chloroplast is responsible for the green color in unripe fruit and pectin is the reason unripe fruit is hard. As the chloroplast is broken down, you may notice a change in color from greens to reds and yellows. With the disintegration of the pectin, the cell walls are broken down, starch is converted to sugar, and the fruit becomes juicy and soft. These enzymes do not work correctly if the fruit is not handled properly from the time the fruit is picked to the time is arrives at our stores. When unripe fruit is harvested, then lowered to 50 degrees, then brought up to room temperature, these enzymes can be compromised. The pectin is either not disrupted at all or entirely dissolved, and the starch never quite makes the transition to sugar causing gritty, undesirable fruit.

Growers cannot ship peaches that are fully ripe in most cases; therefore, temperature control for peaches is of the utmost importance. It is every peach growers challenge to wait to pick the fruit until it has ripened enough on the tree but not so much that it will bruise during shipping. When selecting peaches you should look for ones that are heavy for their size and have a peachy scent. Avoid peaches that give to slight pressure and feel light. Do not refrigerate stone fruit at home unless it is fully ripe and you have an excess.

There are so many ways you can use stone fruit. Eating out of hand always works, but you can also roast, poach, sauté, bake, make pies and crisps, toss in salads, make jams, sauces, salsas and chutneys, or grill stone fruit. Now that we have an abundance of local tomatoes and peaches and nectarines coming in, it would be an ideal time to try this peach salsa recipe.

Ingredients

1 ripe peach, peeled, pitted, diced (could use nectarines)

1 medium yellow or orange tomato, cored, cut into 1/2-inch pieces

1 Tbsp. chopped fresh mint leaves

1 Tbsp. chopped fresh cilantro

¼ cup chopped sweet onion, such as Vidalia

1 Tbsp. lime juice, plus more to taste

1 tsp. minced, seeded jalapeño, plus more to taste

¼ tsp. kosher salt, plus more to taste

Preparation
Toss all ingredients in a bowl. Season to taste with additional lime juice, jalapeño or salt, if desired. Serve salsa with tortilla chips, or spoon onto grilled chicken or fish.

Stone fruit season has begun! When we talk about stone fruit, we are talking about peaches, nectarines, plums, pluots, apricots, and cherries. The name “stone fruit” comes from the stone-like seeds inside. These varieties peak from June-September and the harvest spans warm climate regions. About a month ago we welcomed the first yellow peaches from Mexico and they were luscious and juicy–best eaten over the sink. It’s fun to watch as the season progresses to see from which regions the stone fruit is sourced. As mentioned the first harvest comes from Mexico, then California, followed by Washington’s, mid-summer yields Colorado peaches, and we close out the season with local Wisconsin and Michigan fruit from Partner Farms. Some notes about stone fruits:

Apricots have velvety skin and flesh, and are smooth and sweet with a faint tartness.

Cherries are the smallest stone fruits. There are many varieties of dark sweet cherries as well as the even sweeter yellows. The most popular yellow cherry is the Rainier and it has a delicate honey like flavor.

Peaches have soft and fuzzy skin with juicy, luscious flesh. Yellow fleshed peaches tend to have a balanced sweet/tart flavor unless they are the late season sub-acid varieties which are very sweet. White peaches have little to no acidity and are very sweet.

Nectarines are smooth skinned and very similar to peaches yet often have a thicker texture and become more syrupy when ripe. White nectarines have little to no acidity.

Plums are generally grouped into red and black categories though there are a great number of varieties of sweet, juicy plums. Plums sometimes have tart skin which compliments the ultra sweet flesh.

Pluots are hybrids of plums and apricots. There are numerous varieties of pluots resulting from different combinations of plum and apricot varieties as well as plum to apricot ratio variance. Pluots usually have a more complex flavor profile than plums. Some varieties you will see this year are flavorosa, flavor grenade and dapple dandy.

While stone fruit season is exciting, one of the most disappointing occurrences in the produce department is coming across a mealy, dry peach or nectarine. We taste test the stone fruit that goes onto the sales floor whenever possible, but sometimes the fruit just isn’t ripe enough to be able to decipher its future. There is a scientific explanation as to why stone fruit becomes dry, or mealy. Enzymes that help break down the undesirable qualities are produced in the ripening process. These enzymes work to break down chloroplast and pectin. Chloroplast is responsible for the green color in unripe fruit and pectin is the reason unripe fruit is hard. As the chloroplast is broken down, you may notice a change in color from greens to reds and yellows. With the disintegration of the pectin, the cell walls are broken down, starch is converted to sugar, and the fruit becomes juicy and soft. These enzymes do not work correctly if the fruit is not handled properly from the time the fruit is picked to the time is arrives at our stores. When unripe fruit is harvested, then lowered to 50 degrees, then brought up to room temperature, these enzymes can be compromised. The pectin is either not disrupted at all or entirely dissolved, and the starch never quite makes the transition to sugar causing gritty, undesirable fruit.

Growers cannot ship peaches that are fully ripe in most cases; therefore, temperature control for peaches is of the utmost importance. It is every peach growers challenge to wait to pick the fruit until it has ripened enough on the tree but not so much that it will bruise during shipping. When selecting peaches you should look for ones that are heavy for their size and have a peachy scent. Avoid peaches that give to slight pressure and feel light. Do not refrigerate stone fruit at home unless it is fully ripe and you have an excess.

There are so many ways you can use stone fruit. Eating out of hand always works, but you can also roast, poach, sauté, bake, make pies and crisps, toss in salads, make jams, sauces, salsas and chutneys, or grill stone fruit. Now that we have an abundance of local tomatoes and peaches and nectarines coming in, it would be an ideal time to try this peach salsa recipe.

Ingredients

1 ripe peach, peeled, pitted, diced (could use nectarines)

1 medium yellow or orange tomato, cored, cut into 1/2-inch pieces

1 Tbsp. chopped fresh mint leaves

1 Tbsp. chopped fresh cilantro

¼ cup chopped sweet onion, such as Vidalia

1 Tbsp. lime juice, plus more to taste

1 tsp. minced, seeded jalapeño, plus more to taste

¼ tsp. kosher salt, plus more to taste

Preparation
Toss all ingredients in a bowl. Season to taste with additional lime juice, jalapeño or salt, if desired. Serve salsa with tortilla chips, or spoon onto grilled chicken or fish.