Midwest Food Connection (MFC) is Seward Co-op’s presence in local elementary schools (alongside four other Twin Cities food co-ops). A small staff of talented educators visits classrooms to provide a series of four seasonally appropriate lessons: culinary and garden adventures. Lessons feature cooking and tasting local food picked up from the co-op, the cultural and historical context of familiar foods, and nutrition education. During the fall and spring, MFC educators teach students in school gardens and bring them on field trips to local farms. Your co-op ownership helps to support this important outreach work.

In the 2015–16 school year, MFC’s educators taught 1,000 lessons in more than 50 schools. We are expanding our school garden teaching, continuing farm field trips, exploring new collaborations through our recently developed middle school curriculum, and making connections to food served in Minneapolis Public Schools cafeterias.

This year, Midwest Food Connection is celebrating our 20th anniversary. As part of our 20th anniversary celebration, we will be offering special classes at Seward Co-op this fall, we’ll have a presence at Seward’s annual meeting, and we’ll be holding a donor drive in November. For more information about our program and how you can support Midwest Food Connection today, visit our website at midwestfoodconnection.org.

A Personal Story

As adults with diversified palates, we can sometimes take for granted that trying a new food — even one as seemingly innocuous as a purple carrot or a piece of dried mango — can be an intimidating feat for a first grader tasting it for the first time. Maybe it’s an evolutionary tactic for kids to be wary of unfamiliar foods.

That’s why in the lessons I teach for MFC, I invite kids to join the “twobite club.” The first bite might be shocking to their taste buds as they experience unfamiliar flavors and textures. I encourage students to take a second bite to let their mouth get accustomed to the new food before making up their minds about whether or not they like it.

I am consistently impressed by the number of “thumbs up” I see when we vote with our thumbs, especially when tasting more grown-up foods like our winter vegetable stew with leeks, kale, and rutabaga — three vegetables that on their own might be met with strange looks from a class of kindergarteners, if not outright shows of skepticism or distaste. It might help that, as part of our lesson on winter vegetables, the kindergarteners have been transported to another time… 100 years ago, when most people didn’t have refrigerators in their homes and stored much of their harvest in their root cellars. Kindergarteners take turns pantomiming walking down the stairs to the root cellar to fetch vegetables for our stew, and the anticipation of eating builds as I finish cooking, posing as an old-fashioned mom making lunch for her kids.

One teacher who is a long-time partner of ours described MFC lessons as “culinary adventures” for the classroom. Through the magical, transformative act of cooking, we transport kids to another time, place or flavor experience.

MFC lessons are a unique culinary experience for kids and a valuable service for teachers who want to include lessons about food, nutrition and agriculture in their classrooms but may not have the time, resources or knowledge to prepare them.

Construction season is upon us in Minnesota, and this year the Seward neighborhood is no exception. In May, the Franklin Avenue Bridge closed and is scheduled to reopen this September. We’ve provided detour routes for bicycles and cars on our website here. We aren’t letting a little construction get us down, and neither should you —take the scenic route and check out these great things Seward Co-op has to offer! Here are five reasons to take the detour to the Franklin store.

Seward Summer Sale­­: Throughout the summer we will be running limited time offers on some of our most popular products. Take advantage of these deep discounts and stock up on snacks, treats, and pantry staples for the family.

Cycle Perks: Snap on your helmet and take a spin to the co-op. All bike commuters are eligible to enter our monthly Cycle Perks drawing. Pick up a “Cycle Perks” sticker at Customer Service to wear proudly on your helmet or bicycle. Along with this sticker, you’ll also receive a special punch card, which you can have punched for any purchase at Seward Co-op. A full card of 10 punches will enter you into a monthly drawing for a $50 gift card at Seward Co-op!

Nourish: Nourish provides practical ideas about how we can nourish ourselves, our families, and our community, without sacrificing our values and our budgets. Nourish recipes, found near the Customer Service desk offer inspiration for affordable ways to feed a family of four for $10 or less ($15 or less with meat protein). Learn basic scratch-cooking techniques in our free Nourish 101 classes. Staples shelf signs highlight products Seward Co-op is committed to offering at everyday low prices.

Ownership: Owner or not, everyone is welcome at Seward Co-op. Many people join to support a community-owned business that works to sustain the local economy. Ownership in the co-op comes with many benefits:

• 10% off one unlimited quantity shopping trip or café purchase per calendar quarter;
• A vote — to choose the board of directors and impact the future direction of the co-op;
• Owner specials throughout the grocery stores;
• Bulk discounts — 10% discount on preordered bulk or case items at the grocery stores;
• Co-op information — delivery of the co-op’s newsletter “Sprout!” to your home;
• Education discounts — on classes offered in our classrooms;
• Patronage refunds — co-ops can return money back to its owners in profitable years, proportional to the amount spent at the co-op;
• An investment in our community!

Becoming an owner of Seward Co-op is easy! Ownership is $75, and we offer three different payment options: Paid-in-Full, Installment, and Needs Based. Individuals wishing to become owners should stop by the Customer Service desk for more information.

P6: P6 is a unique national labeling program that you’ll only find in certain grocery co-operatives like Seward Co-op. The P6 label promotes small farmers/producers, co-operative business, and local farmers/producers. A company needs to meet two of these three criteria to receive the P6 label:

• Local
• Cooperative
• Small farmer/producer

Local defines a product grown or produced in the five-state region around the given co-op, or having value added in that region (see Seward Co-op’s definition of local below).

Co-op is defined by cooperative ownership of the business or nonprofit status.

Small producer is defined using these guidelines: a) Independently owned and operated, and b) Selling direct to store(s) or through a local distributor with a regional distribution area.

Summer Squash

Did you know summer squash is not really a vegetable? The many varieties of summer squash are a type of “pepo”, or hard-walled berry that are harvested while the rind is still tender and edible. Summer squash is in season now and we are carrying at least five varieties (green and gold zucchini, crookneck, zephyr-my personal favorite for its sweetness-, patty pan, and calabacita, a small tender zucchini). Wisconsin Growers Co-op, Featherstone Farm, Heartbeet Farms, and Sin Fronteras are delivering these squash multiple times each week. Select firm, unwrinkled, evenly shaped squash and store in your crisper drawer.

Sin Fronteras

Sin Fronteras (Without Borders) is a Stillwater, Minn-based family-farm growing fresh, healthy Latino food. Farmers Eduardo Rivera and Madeline Shaw bring to the Twin Cities sustainably grown and at times challenging to find varieties of chile peppers, tomatillos, and espasote along with familiar roots, greens, and herbs. These foods can be found at area coops, the Linden Hills Farmers Market, and through a culturally appropriate Latino CSA. Look to their Facebook page for recipes using Sin Fronteras produce.

Wisconsin Growers Co-op

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.

Featherstone Fruits and Vegetables

Featherstone Fruits and Vegetables started in 1995 as Jack Hedin and Jenni McHugh’s five-acre garden at the Zephyr Valley Land Co-op near Winona, Minn. Since then, the farm has relocated to land near the town of Rushford, Minn., and now employs nearly 50 people working on over 250 acres of optimal vegetable-growing ground. Beginning in late May with leaf lettuce, through a summer’s harvest of zucchini and cherry tomatoes, into winter squash and carrots in the winter, there’s hardly a month that Featherstone isn’t represented in the co-op’s Produce department. The farm is certified organic and is dedicated to creating a truly sustainable agriculture system. That includes geothermal heating and cooling for the packing shed, as well as a solar array that generates about 60 percent of the farm’s energy. Featherstone Farm also operates a large community-supported agriculture program.

Heartbeet Farm

Heartbeet Farm is a family farm owned and operated by Joe and Rebecca Schwen. Located in Zumbro Falls, Minn, the fields that now comprise Heartbeet Farm are the same fields that Joe was raised on and where he learned to farm. Recently, Joe and Rebecca have begun to cooperatively market their produce as Heartbeet Farms along with two nearby small family farms: Easy Yoke and Hare & Tortoise. Working together allows these farms to operate at a scale that enables them to directly interact with the plants, soil, animals, and farm ecosystem while still being productive, efficient, and sustainable. They employ a combination of draft horses, small tractors, woodstove heated greenhouses, and other technologies to grow a wide variety of vegetables. Look for beets, shiso, Hakurei turnips, and many other items from Heartbeet Farms throughout the growing season. All three farms are dedicated to farming in a healthful, holistic, and sustainable way and are certified organic.

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.

Summer Squash

Did you know summer squash is not really a vegetable? The many varieties of summer squash are a type of “pepo”, or hard-walled berry that are harvested while the rind is still tender and edible. Summer squash is in season now and we are carrying at least five varieties (green and gold zucchini, crookneck, zephyr-my personal favorite for its sweetness-, patty pan, and calabacita, a small tender zucchini). Wisconsin Growers Co-op, Featherstone Farm, Heartbeet Farms, and Sin Fronteras are delivering these squash multiple times each week. Select firm, unwrinkled, evenly shaped squash and store in your crisper drawer.

Sin Fronteras

Sin Fronteras (Without Borders) is a Stillwater, Minn-based family-farm growing fresh, healthy Latino food. Farmers Eduardo Rivera and Madeline Shaw bring to the Twin Cities sustainably grown and at times challenging to find varieties of chile peppers, tomatillos, and espasote along with familiar roots, greens, and herbs. These foods can be found at area coops, the Linden Hills Farmers Market, and through a culturally appropriate Latino CSA. Look to their Facebook page for recipes using Sin Fronteras produce.

Wisconsin Growers Co-op

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.

Featherstone Fruits and Vegetables

Featherstone Fruits and Vegetables started in 1995 as Jack Hedin and Jenni McHugh’s five-acre garden at the Zephyr Valley Land Co-op near Winona, Minn. Since then, the farm has relocated to land near the town of Rushford, Minn., and now employs nearly 50 people working on over 250 acres of optimal vegetable-growing ground. Beginning in late May with leaf lettuce, through a summer’s harvest of zucchini and cherry tomatoes, into winter squash and carrots in the winter, there’s hardly a month that Featherstone isn’t represented in the co-op’s Produce department. The farm is certified organic and is dedicated to creating a truly sustainable agriculture system. That includes geothermal heating and cooling for the packing shed, as well as a solar array that generates about 60 percent of the farm’s energy. Featherstone Farm also operates a large community-supported agriculture program.

Heartbeet Farm

Heartbeet Farm is a family farm owned and operated by Joe and Rebecca Schwen. Located in Zumbro Falls, Minn, the fields that now comprise Heartbeet Farm are the same fields that Joe was raised on and where he learned to farm. Recently, Joe and Rebecca have begun to cooperatively market their produce as Heartbeet Farms along with two nearby small family farms: Easy Yoke and Hare & Tortoise. Working together allows these farms to operate at a scale that enables them to directly interact with the plants, soil, animals, and farm ecosystem while still being productive, efficient, and sustainable. They employ a combination of draft horses, small tractors, woodstove heated greenhouses, and other technologies to grow a wide variety of vegetables. Look for beets, shiso, Hakurei turnips, and many other items from Heartbeet Farms throughout the growing season. All three farms are dedicated to farming in a healthful, holistic, and sustainable way and are certified organic.

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.

In February, Seward Co-op worked with the Survey Research Center (SRC) at the University of Wisconsin–River Falls to conduct a survey of its owners’ satisfaction with the cooperative. Email invitations were sent to a random sample of 2,500 Seward owners. A total of 551 usable responses were received. We intend to use the findings from this survey to reexamine our product selection and services in both stores. Thank you to all who took the time to complete the survey. Your feedback is very important to us. Click here for a summary of the results.

Depending on where you are in the world, May 1 can mean different things to different people. Some cultures recognize May 1 as May Day, while others know it as International Workers’ Day or Labor Day. International Workers Day commemorates the 1886 Chicago Haymarket riot, a public assembly during a general strike for the eight-hour workday that turned violent. Dating back to the 1820s, May Day was a Celtic celebration marking the six weeks between the Spring Equinox and the Summer Solstice. In many European countries, Labor Day has become synonymous with International Workers’ Day, a day during which to celebrate workers’ achievements. Its origins lie in the eight-hour work day movement, which advocated eight hours for work, eight hours for recreation, and eight hours of rest.

In the late 20th century, many people began reconstructing pagan traditions and designated May Day as a celebration of spring. Here in the Twin Cities, the MayDay parade put on by In the Heart of the Beast Puppet and Mask Theatre (HOBT) was first held in the 1970s. The essence of this parade is rooted in the local community and contemporary issues, as well as visions for a better world.

We look forward to this April, when all SEED round-ups at the co-op will benefit the production of In the Heart of the Beast’s 42nd annual MayDay Parade and Festival. This is a great opportunity to contribute to the preservation of a vital South Minneapolis event. This event brings together 1,200 volunteers to build and stage a parade and pageant welcoming spring and inspiring positive change for 50,000 participants and spectators. This year’s MayDay parade will be held Sunday, May 1, at noon. It will start at the intersection of E. 25th St. and Bloomington Ave. S. and end in Powderhorn Park. Following the parade is the Tree of Life Ceremony in the park that goes until dusk. Stop by the Co-op Creamery Café for brunch or either of the stores on your way to the MayDay events to gather all of your snacks and goodies. The full itinerary of the events can be found here.