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During a temperature check of one of our coolers on Friday, November 21, the Seward Grocery team found product at unsafe temperatures due to a non-functioning cooler fan. If you purchased any of the products below between 12:00 p.m. Thursday, November 20th and 1:30 p.m. Friday, November 21st, do not consume this product and return it to Seward Customer Service for a full refund. We sincerely apologize for this inconvenience.

The full list of products affected by the cooler-fan failure is below. Please check the PLU code number on the product to see if it is affected by this recall.

64731600002 ANGELICA BEETS, PICKLED (16 OZ) $11.99
64731600003 ANGELICA KIM CHI (16 OZ) $11.99
64731600018 ANGELICA RAW KRAUT, CORTIDO (16 OZ) $11.99
64731600006 ANGELICA RED CABBAGE & GINGER (16 OZ) $10.99
64731600011 ANGELICA SAUERKRAUT (32 OZ) $15.99
64731600001 ANGELICA SAUERKRAUT (16 OZ) $8.99

3826185766 BUBBIES HORSERADISH (5 OZ) $3.29
3826185750 BUBBIES PICKLES, BREAD & BUTTER (33 OZ) $7.29
3826185735 BUBBIES PICKLES, KOSHER DILLS (16 OZ) $4.39
3826185736 BUBBIES PICKLES, KOSHER DILLS (33 OZ) $7.29
3826185747 BUBBIES SAUERKRAUT (25 OZ) $6.99

85027300500 FARMHOUSE SAUERKRAUT, CARAWAY (22 OZ) $9.99
85027300502 FARMHOUSE SAUERKRAUT, HORSERADISH LEEK (16 OZ) $8.99

4956872012 FOLLOW YOUR HEART VEGENAISE, CHIPOTLE (12 OZ) $5.29
4956802016 FOLLOW YOUR HEART VEGENAISE, GRAPESEED OIL (16 OZ) $6.49
4956801016 FOLLOW YOUR HEART VEGENAISE, ORIGINAL (16 OZ) $5.19
4956801032 FOLLOW YOUR HEART VEGENAISE, ORIGINAL (32 OZ) $7.99
4956873012 FOLLOW YOUR HEART VEGENAISE, PESTO (12 OZ) $5.29
4956820016 FOLLOW YOUR HEART VEGENAISE, REDUCED FAT (16 OZ) $5.29

82309252257 FRANCISCOS SALSA, REG PICO DE GALLO (16.2 OZ) $7.99
82309252259 FRANCISCOS SALSA, XRATED PICO DE GALLO (16.2 OZ) $7.99

85966000451 JUST MAYO VEGAN MAYO, CHIPOTLE (8 OZ) $3.59
85966000452 JUST MAYO VEGAN MAYO, GARLIC (8 OZ) $3.59
85966000411 JUST MAYO VEGAN MAYO, ORIGINAL (16 OZ) $4.49
85966000453 JUST MAYO VEGAN MAYO, SRIRACHA (8 OZ) $3.59

2354740021 MISO MASTER MISO, MELLOW WHITE OG (16 OZ) $9.59
2354740055 MISO MASTER MISO, MELLOW WHITE (8 OZ) $5.99
2354740011 MISO MASTER MISO, RED OG (16 OZ) $10.59

60302809951 RPS PASTA COMPANY PASTA, FETTUCCINE SPINACH GF (9 OZ) $4.29
60302809913 RPS PASTA COMPANY PASTA, FRESH FUSILLI GF (9 OZ) $4.29
60302809914 RPS PASTA COMPANY PASTA, LASAGNA SHEETS GF (12 OZ) $5.29
60302809912 RPS PASTA COMPANY PASTA, LINGUINI GF (9 OZ) $4.29

78202962304 SALSA LISA SALSA, HOT (32 OZ) $6.99
78202932601 SALSA LISA SALSA, CHIPOTLE (15 OZ) $4.79
78202962303 SALSA LISA SALSA, HOT (15 OZ) $4.79

78202962301 MISO MASTER MISO, MELLOW WHITE (15 OZ) $4.79
78202962302 MISO MASTER MISO, MELLOW WHITE (32 OZ) $6.99

4144500400 SCHORRS PICKLES, HALF SOURS (32 OZ) $5.99

70223001013 SOUTH RIVER MISO, 1 YR AZUKI OG (16 OZ) $10.99
70223001012 SOUTH RIVER MISO, CHICKPEA OG (16 OZ) $10.99
70223001010 SOUTH RIVER MISO, SWEET WHITE OG (16 OZ) $9.99

85544600212 SPIRIT CREEK CURTIDO, FERMENTED (16 OZ) $8.99
85544600206 SPIRIT CREEK DILLY BEANS, FERMENTED (16 OZ) $9.99
85544600200 SPIRIT CREEK KIM CHI (16 OZ) $9.99
85544600201 SPIRIT CREEK SAUERKRAUT, GREEN (16 OZ) $8.99
85544600202 SPIRIT CREEK SAUERKRAUT, PURPLE (16 OZ) $8.99

79151721601 SUNJA KIM CHI, CABBAGE (16 OZ) $6.69

85039400400 TRRRIFIC ASPARAGUS (16 OZ) $7.99
85039400401 TRRRIFIC ASPARAGUS, SPICY (16 OZ) $7.99

7487309080 WESTBRAE MISO, MELLOW BR RICE OG (13 OZ) $6.49
7487309086 WESTBRAE MISO, MELLOW RED OG (13 OZ) $6.49
7487309083 WESTBRAE MISO, MELLOW WHITE OG (13 OZ) $6.49

3087130150 WILDWOOD AIOLI, GARLIC (16 OZ) $5.99

89893200100 YONS FOODS KIM CHI (16 OZ) $5.79

Any additional updates can be found at here.

Riba Foods has issued a voluntary recall on certain Salpica salsa and cheese dip products carried at Seward Co-op. Riba is recalling these items due to an undeclared wheat allergen. People who have an allergy to wheat run the risk of allergic reaction if they consume this product.

Salpica product on Seward Co-op shelves are not affected by the recall. However, it is possible that we sold some of the affected lot codes in the past.

If you have purchased the following Salpica brand products (with lot codes found on the packaging) you may return them to Seward Co-op for a full refund.

* Salpica Salsa con Queso dip 16 oz – 604183-32030 with best by dates of 10sep15 through 21feb16
* Salpica Jalapeno Jack Queso Dip 16 oz – 604183-32060 with best by dates of 9oct15 through 28jan16

Any future updates can be found here on the Seward recall page.

Hachiya Persimmons at Seward Co-op.
I first tried a persimmon in my early twenties during my first autumn living in Japan. I had neither heard of nor seen a persimmon before, and I was excited by the chatter of the locals who were eager for persimmons – Japan’s national fruit – to reappear as the temperature dropped and the fruits were harvested.

When the persimmon display went up at my local market, I knew nothing of how to select a ripe persimmon. I chose a firm and unblemished fruit and as a result bit into the most bitter, astringent and distasteful fruit I had ever tried. Rashly and naively, I swore off persimmons after that first taste.

Although some varieties of persimmon are native to North America, the varieties we most often see commercially are Japanese persimmons. The flatter fuyu persimmons resemble a tomato in shape, are yellow-orange in color, and may be eaten firm as an apple and still have a mild sweetness. The persimmon I first tried was likely a hachiya – one of a few astringent varieties that must “blet” (a state of softness or decay brought on by over ripening) to bring them to their prime. The hachiya is more elongated than the fuyu, its skin a deeper orange, and when ripe, it has a honeyed sweetness with notes of apricot. Hachiya persimmons are ready to eat when the skin has become leathery and the flesh jellied. The softer and more water balloon-like the hachiya feels, the sweeter the fruit will be.

In the Midwest, we begin to see persimmons in the late fall and in November there is a flush of both fuyu and hachiya varieties. A few years back when I started working at Seward, I was reintroduced to persimmons and in the spirit of knowing the produce we carry, I pushed aside my reservations and tried them again. This time I was prepared – and delighted.

Persimmons may simply be eaten out of hand. While they are delicious on their own, I prefer scooping out the flesh of a fully bletted hachiya persimmon and serving it alongside Donnay chèvre to spread together on slices of bread or crackers. Persimmon of either variety can be cooked into chutneys or frozen whole and eaten as a simple sorbet.

In Japan, they are available fresh as I found them but the astringent varieties are also hung to dry for weeks to become the delicacy known as hoshigaki. The under ripe persimmons are peeled, dunked in boiling water or alcohol to disinfect the surface and then are hung on cords for several weeks. In Japanese homes and shops, the strings of persimmons are hung outside from the eaves of buildings (see below). Here they could be hung inside in a sunny window to protect from frost and squirrels. After a few days of hanging, the persimmons are gently kneaded or massaged every other day. After a few weeks, the sugars will rise to the surface of the fruit as a white, powdery finish. In 4-6 weeks, the persimmons should be shriveled with a chewy texture and a sweetness comparable to dates – a treat well worth the wait and effort.

Hoshigaki drying in Japan. Photo by Laura Bell via Creative Commons License.

I’m the father of two darn good eaters.

My son can rip through a plate of rice and black beans like a lawn mower and my daughter actually packs cucumbers in her lunch. They aren’t the best eaters (Skittles and Nerds are the bane of my existence), and I always wish they’d eat more at any given sitting. But looking at my 8- and 11-year-old, I can say they do choose healthful foods, and I’m very proud of that.

How did they become such good eaters?

Step one is…

1. Start Early. Recent research shows that a kid’s palate for fruits and veggies actually begins to establish itself before he or she is even born.

You know what that means, partner of Mom-to-be? Making sure Mom is eating healthfully and getting through morning sickness is important, but actually making the trip for an organic yellow watermelon 30 minutes before the co-op closes because that’s what she’s craving is striking a blow for good eating in your kid’s future.

Later, first foods can be fruits and veggies. Avocado mashed up is a perfectly decent first food, and so are bananas, sweet potatoes, applesauce, and mashed potatoes.

As your kid gets a little older, making mealtime fun is key. If all he or she hears is “Don’t eat that,” and “Clean your plate,” you’ll raise a picky non-eater who hates food, guaranteed.

Ask yourself this: Am I having at fun at dinner? If so, your kid probably is, too.

My strategy was always to make up games for my two kids. Here are a couple games that can make dinner time a hoot.

2. The Don’t-Eat Game. This game teaches important lessons like eating well, reverse psychology, and comedic shtick.

Saying to your 3-year-old, “Whatever you do…DON’T…EAT…the BROCOLLI,” is the surest way to create a rabid little broccoli-lover. When they take a bite, be outraged. “You ATE the BROCOLLI?” When they reach for another floret, say, “Hey-hey-hey, I WARNED you!” If they ask for seconds and thirds, then you’re doing it right.

My 8-year-old still asks to play The Don’t-Eat Game, and both my kids still eat the broccoli first in my stir-fries.

3. The Giant. A variation on The Don’t-Eat Game, this one works wonders, too. The broccoli florets are trees, the round carrots slices are car wheels, the apple slices are canoes, and your toddler is The Dreaded Giant.

“No, Giant, no! Don’t pull up that oak tree and EAT it!!”

You get the idea.

Till she was 7 or 8, my niece Andrea would say, “Pass the trees, please.”

4. Salad People. Mollie Katz is not just a cookbook author, she is also a brilliant strategist for good eating. The author of “The Enchanted Broccoli Forest Cookbook” also wrote a book called “Salad People,” and Katz’s approach to getting kids to eat should be adopted by parents and daycares everywhere.

At lunch or dinner, lay out a wide array of foods, fruits, and veggies to use as art material (even if it’s food they say they don’t like) and let your kids make faces, people, houses, cats, whatever they want to make. I used to keep a couple Tupperware containers of “food-art material” ready at all times for Salad People. Cooked spaghetti noodles can be hair and pickled beets from Angelica’s Gardens can be eyes. They both store well.

When finished, eat the eyes! Eat the hair! Eat the nose! Oh, no, DON’T EAT the nose!

I’m almost positive my son’s lifelong love of kalamata olives is traceable to making Salad People. He wasn’t born craving them.

The lesson of Salad People is to present your kids with lots of food options at dinner and to keep offering them. If they say they don’t like a certain food, make sure they have other options that they do like. Then, the next time you play Salad People, ask them to try it again. Then try cooking it. Try steaming it. Then offer it raw again. Your kid’s palate will change and they’ll go through different phases, so just because she hurled that cucumber across the room when she was 3 doesn’t mean she won’t pack it in her lunch box herself at 8.

5. Give Teens POWER. The same strategy of of letting the eight-year-old pack her own lunch can work with teens. Just remember: Don’t get into power struggles over food.

Find out what fruits or veggies that they will eat and keep those in stock. Fresh fruit? Organic rainier cherries? Hey, it’s better than Skittles and Nerds.

Then just do your best to keep your teen engaged with what you find fun about eating together. Ask her to make dinner with a new recipe one night a week or to join you cutting and chopping. Ask him to help you plant a garden next year, growing “ingredients” for Thanksgiving dinner; that’s a fun project for younger kids, too. Let her choose the dinner music or a movie during dinner. It’s absolutely amazing how much good food a kid will eat when distracted with “The Avengers.”

Always keep in mind what you love about food, and just do your best to keep your kids engaged with what they love, too. They’ll do the rest. Trust them.

For the most part, I adore living in a seasonal landscape. Still as I cycled to work this morning pushing against a truly Arctic wind, I felt defiantly not ready for the weather to change. One of our flower farmers dropped off buckets of celosia (cockscomb) and asclepia (Oscar) earlier in the week and he casually mentioned that snow was on its way. Our last delivery from our other local flower farm was a few weeks back after a frost put an end to the wild and beautiful blooms at Humble Pie. Whether I am ready or not, the season is turning.

The Last Local Tomatoes

That same frost signaled the beginning of the end for local tomatoes. While some plants may rebound from an isolated frost, the shortening days and overall cooler weather make it difficult for developing tomatoes to ripen. Once the field plants have passed we’ll continue to bring in delicious locally-grown hydroponic tomatoes until it just becomes too cold and dark for those operations to produce. Local tomatoes ripened on the vine have a far superior flavor and texture to winter tomatoes brought in from other regions. Take advantage of these fruits while you can – eat them fresh until you’ve had your fill then preserve them for a taste of the garden in February.

My favorite method for preserving tomatoes is roast them long and low in oil to create a type of tomato “confit”. Slice tomatoes in half, generously coat with olive oil, and set skin-side down on a baking sheet. Sprinkle with sea salt and place a half-dozen sprigs of thyme among the tomatoes. Place in an oven at 250° and cook slowly for several hours until the tomatoes have nearly flattened and are slightly shriveled. They should be chewy but not tough or leathery. Pack them tightly in a jar, pour over the oil and juices from the pan adding more oil if needed to cover the tomatoes then heat process to seal.

Winter Squash

In name and association, winter squash sounds like a cold-hardy plant but it really isn’t. Unlike tomato plants that may rebound from a dip below freezing, these temperatures more often than not finish the squash plants. Thankfully, by this time of year the plants have done their work – the squash themselves are mature and ready for curing and storing the winter long.

Squash has a flexible flavor- one that can be prepared beautifully as a sweet or savory dish. I use squash as a base for soups and risotto as well as for baking – my “pumpkin” pie is usually made with butternut squash. In the autumn, we see so many more squash varieties from our local growers. Stick to the old time favorites if you like, but the sweetness of a delicata and the nuttiness of the small orange Hubbard are not to be missed. Squash doesn’t need to be fussed with and any of these varieties can be halved, de-seeded, and roasted flesh-side down with a few herbs and a clove of garlic in the cavity. Or just roast them whole and do the cutting once cooled when the squash has softened from cooking.

Sweet and Hardy Brassicas

Luckily, there are plants that not only weather the cooler temps but are better for it. Most brassicas transform with a frost to become sweeter more flavorful versions of their summer selves as the cold triggers the plant’s starches to convert to sugar. There are so many delicious brassicas to choose from this time of year: several varieties of kale; broccoli, cauliflower, and the fractal florets of romanesco; kohlrabi in green and purple; red and green cabbage as well as savoy; and fresh, firm, and tiny Brussels sprouts. We are also lucky that some among this list not only withstand the cold but store well and will provide us with locally-grown produce well into the winter.

Sweet Potatoes

Sweet potatoes began arriving from Wisconsin Growers Co-operative a few weeks ago and along with long-storing brassicas, they will sustain us with some locally grown produce throughout most of the winter. There are over 300 varieties of sweet potatoes and this year we are excited to add the Bonita and the Stokes Purple varieties to the now familiar Beauregard, Jewel, Garnet, Japanese purple, and O’Henry White. In general, sweet potatoes fall into two categories: soft and firm. The soft varieties – Beauregard, Jewel, Garnet, and for the most part the Stokes Purple – become soft, moist and sweeten considerably with cooking. The firm varieties – O’Henry, Japanese purple, and now the Bonita – remain firm and have a nutty – only slightly sweet – flavor. Like squash, sweet potatoes can be roasted whole (with a few pricks to the skin with a fork) and the longer one cooks, the sweeter the result. This is especially true with the “soft” varieties. I love adding a few cups of mashed Beauregard to my biscuit batter for a beta-carotene rich and flavorful take on this classic.

For firm varieties, I prefer roasting. Using a knife or mandolin, cut thin disks from a firm variety of sweet potato – my personal favorite for its nutty flavor, firm texture, and contrasting color is the Japanese purple. Brush a deep oven-safe sauté pan with a mixture of butter and olive oil – reserving half the mixture for later. Arrange the disks in the pan in concentric circles similar to a roll of coins. Brush the sweet potatoes with the remaining oil and season with salt and pepper. Bake until the edges are golden and the flesh is cooked through. Heat a cup of crème fraîche along with a sprig of rosemary and a dried hot pepper until the crème fraîche is more liquid than solid. Pour the herbed crème fraîche over the sweet potatoes and garnish with chopped flat leaf parsley and rosemary. Warming and delicious.

Lundberg Family Farms has announced that it is voluntarily recalling specific bags of Sea Salt Rice Chips due to the possible presence of an undeclared dairy allergen. The recall applies to only 6 ounce bags (170g) of Sea Salt Rice Chips packed on Aug. 11, 2014, with the code “140811” and a best before date of “2015 JUN 08” on the upper right-hand corner of the bag. The product sold for $3.29/bag. The Sea Salt Rice Chips display the following UPC numbers: 0-73416-03530-0 for U.S., or 0-73416-03540-9 for Canada.

Lundberg Family Farms has identified the problem and has taken immediate corrective action. No recalled product is currently on Seward Co-op shelves. Recalled products will be fully refunded at our Customer Service desk. Any additional updates regarding this recall can be found here.

As an important source of protein, an alternative to peanuts for those with allergies, and a unique ingredient for many traditional dishes, cashews are a key staple sold at Seward Co-op. Cashews are so popular with Seward customers, in fact, that we’ve sold over $56,000 worth since the beginning of 2014.

So when our long-time partner in sourcing international food, Equal Exchange, asked us to lend a hand to a cashew-growing partner in El Salvador, Seward agreed to help.

“We look to Equal Exchange to find and vet internationally traded product,” said Tom Vogel, Seward’s marketing manager. “So when they tell us about a small producer in peril and ask for help, we consider that a worthwhile cause.”

Equal Exchange has resided in Seward Co-op’s coffee aisle for almost 30 years. In 1987, they were the very first company to make a “fair trade” claim on coffee in the United States, and today they continue to innovate, making inroads to U.S. markets for small farmers who wouldn’t otherwise have access.

Equal Exchange continues to innovate, proposing to raise $200,000 over a five-year period for Aprainores — a cashew producer cooperative of 62 farming families in El Salvador — and help strengthen the productive capacity of the cashew cooperative as a whole.

Aprainores drew Equal Exchange’s attention because its story is particularly harsh. After the end of the Salvadoran Civil War in 1992, the cashew cooperative was formed. It did well selling to various fair trade groups, but in 2005, found itself $350,000 in debt after serious malfeasance by its managing director. Today, after almost 10 years of barely treading water, the co-op’s farmers are in dire need of upgrading their operations, in addition to being saddled with massive debt. Adding insult to injury, a devastating storm wiped out their crops earlier this year.

Phyllis Robinson of Equal Exchange was present in El Salvador when Aprainores’s new General Manager, Alex Flores, explained to the co-op farmers that it would be another year without profits.

“He reminded them that much of their hardship was due to the significant debt they were carrying,” Robinson said. “Nevertheless, he tried to encourage them. In seven years, they had paid off more than two-thirds of the debt; a few more years and they would be in the clear.”

After meeting personally with co-op management and taking a look at their books, Equal Exchange believed Flores was correct. By 2012, under his skilled guidance, the co-op’s 55 producer members had consolidated, fair trade and organic certifications were earned, and they’d purchased a processing plant that now employs 30. Furthermore, demand for cashews in the international market vastly outstrips supply.

With all this in mind, Equal Exchange began organizing food co-ops in the United States to join them in helping Aprainores over the next five years.

“We would like to invite 15 of our most committed and loyal food co-op and natural food store partners to join with us to help. Through this project,” Equal Exchange said in a statement to potential grocery co-op partners, “our goal is to increase the amount of cashews available for export [from Aprainores] by 33 percent.”

As a co-op thoroughly dedicated to the sixth principle of cooperation (cooperation among co-ops), Seward has decided to join the project as one of the 15 “loyal food co-ops.”

“This is a great example of co-ops working together to strengthen an international farmer co-op and tell Aprainores’ story to our owners,” Vogel said. “It’s also a wonderful way to demonstrate the potential impact of cooperation during Co-op Month.”

Seward owners can take part in the project as well. From October to December, Equal Exchange will donate 50 cents per pound on Aprainores cashews sold at our store, and Seward Co-op will also donate 50 cents per pound.

“We have only just begun this work, and we are so excited and so proud of the enthusiasm and the commitment we have received already,” Robinson said. “Hats off to Berkshire Co-op Market [Massachusetts], River Valley Market [Massachusetts], Weaver’s Street Market [North Carolina], and Seward Community Co-op for being the first food co-ops to understand the value of this initiative and give us a resounding ‘Yes.’”

Photo: Aprainores Cashew Co-op farmer courtesy Equal Exchange.

On August 6, 2014, Seward Co-op General Manager Sean Doyle wrote a letter to Michael Potter CEO of Eden Foods in regards to the company’s widespread public controversy (there’s a decent synopsis of the issue in this CNN op-ed) and Eden Foods’ falling sales at Seward Co-op. Sean Doyle’s letter can be read here.

Below is a response from Demian Potter, Vice President of Sales at Eden Foods.

19 August 2014
Mr. Sean Doyle, General Manager
Seward Co-op
2823 East Franklin Avenue
Minneapolis, Minnesota 55406

Re: Seward Co-op’s letter to Eden Foods postmarked 6 August 2014

Mr. Sean Doyle,

Thank you for contacting us and for sharing. Like you, we have received an energetic response as a result of frequent and dramatic mischaracterizations of Eden Foods relative to a recent decision by the Supreme Court. We regret that you, your staff, and your co-op have been affected by this. We would love to see people become so motivated in support of organic agriculture and toward the improvement of our nation’s food system, goals we share.

After nearly half a century of pioneering work in support of organic food and agriculture Eden Foods remains one of few independent food companies leading our industry in authentic organic food, BPA-Free can linings, and Non-GMO food.

While it is impossible to address all things that our action is not, Eden Foods provided statements offering clarity. You may find facts therein contradicting characterizations presented in your letter.

Eden Foods issued the attached statement 11 July 2014.

On 3 July 2014 we posted the following on our social media platforms:
Clinton, Michigan- Eden Foods is a principled food company. We were convinced that actions of the federal government were illegal, and so filed a formal objection. The recent Supreme Court decision confirms, at least in part, that we were correct. We realized in making our objection that it would give rise to grotesque mischaracterizations and fallacious arguments. We did not fully anticipate the degree of maliciousness and corruption that would visit us. Nevertheless, we believe we did what we should have.

The objection we filed has never been part of the Hobby Lobby lawsuit.

Eden Foods provided a letter last year in response to feedback we received after news of our objection to mandates in the Affordable Care Act (ACA). A link to that letter is here.

I hope Eden Foods’ statements are helpful in clearing up misconceptions. We invite you to share them as you deem appropriate.

Thank you for your pragmatic response. We appreciate the merchandising you provide Eden food and value being part of, and a contributor to growth at Seward Co-op. Please let me know how I might be of service.

Very truly yours,

Demian Potter
Vice President Sales