On September 7, Westby issued a voluntary recall of its 4% cottage cheese (16 oz. and 24 oz. containers) due to the possible presence of alkaline phosphatase, a naturally occurring enzyme in milk that is typically deactivated during pasteurization. Between August 17, 2016 and August 26, 2016, Seward Co-op may have sold products affected by this recall.

Westby 4% Cottage Cheese
16 oz ($2.99 retail)
UPC: 0075038800415
Lot Code: 10-6-16 cc
Plant: #55-372

24 oz ($3.99 retail) sizes
UPC:0075038800420
Lot Code: 10-6-16 cc
Plant: #55-372

If you purchased the above product between August 17, 2016 and August 26, 2016,recalled products will be fully refunded at Seward Co-op Customer Service. Consumers can find more information here.

On September 2,Aura Cacia issued a voluntary recall of its Organic Lavender Milk & Oat Bath due to an elevated microorganism count that may cause possible health risk. Between June 1, 2016 and September 1,2016, Seward Co-op may have sold products affected by this recall at the Franklin store.

Organic Lavender Milk & Oat Bath – 1.75 oz for $2.99
UPC: 5138190307
Lot #: 5289

If you purchased the above product between June 1, 2016 and September 1, 2016,recalled products will be fully refunded at Seward Co-op Customer Service.Consumers can find more information at https://www.auracacia.com/recall.

Come September, Minnesotans don’t usually like to talk about freezing — unless we’re talking about thawing brats or making ice for another cool beverage in the back yard. But late summer and early fall is the season to gather and preserve fresh produce items for the upcoming wintry months. Below you’ll learn the best veggies and fruits to freeze so you can assemble a delicious stash for winter. For simplicity and speed, it’s tough to beat freezing for preserving the local harvest. Plus, you probably already have all the tools you need to get started — just stop by the co-op and pick up your produce.

Most vegetables will need to be blanched before freezing to cleanse the surface of dirt and organisms and stop the enzymes that reduce flavor. Follow the recommended blanching times from the National Center of Food Preservation on the right (image is below). Shave blanched sweet corn at its prime into freezer bags to use for the perfect side dish this Thanksgiving. Freeze tomatoes whole, separated from one another on a cookie sheet. Come New Year’s Eve or Super Bowl Sunday, when you’re ready to make a very special salsa or chili, thaw, slide the skins right off and prep, as needed.

It may be tempting to simply leave fruit as is and freeze, but the best practice is to prep the fruit for how you intend to use it. Otherwise you could end up with a solid undistinguishable fruit brick. Begin by washing and drying the fruit. Once apples and pears are peeled and cored, pits are removed from stone fruits, strawberries are hulled, and the rinds are removed from melons freeze in a single layer on a baking sheet. For later use in Thanksgiving pies, chunks or wedges work best. A rough chop for back-to-school smoothies is great. When the fresh fruit season seems too far away, you’ll be thankful for the frozen summer fruit morsels tucked away in the freezer.

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:

• Start with the freshest produce possible.
• Portion vegetables into individual portions and store in a larger bag so you can just grab what you need when you need it.
• To freeze herbs, either blend in olive oil or place in water and freeze in ice cube trays.
• Build your own smoothie pack recipe for the perfect back-to-school breakfast: 2–3 cups fruit, 1 cup greens (optional). Add 1 cup of liquid (water, coconut water, juice, milk) then blend.
  • Work fast, as defrosted fruit will stick together once frozen resulting in a giant ice block.
  • Boost your smoothie’s nutrition by adding chia or flax seeds.
  • Freeze yogurt in ice cube trays to add to smoothie packs.

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

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.

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.

Saturday, September 3 noon–3 p.m.
Franklin and Friendship stores

Go beyond PB & J and kick the school year off right. Stop in on Saturday, September 3 for some new ideas, recipes, and grab n‘ go items from our deli for easy, nutritious lunches and snacks for busy kids and families. Pick up some unique and sturdy insulated lunch containers, bento boxes, and even reusable sandwich wraps made from beeswax!