Many of us have so much on our plates these days that we tend to forget to stop and appreciate the little things around us that make life worthwhile. So many people are either anxious about the future or depressed because they are living in the past; not enough of us live in the present. Living in the moment, where life is happening, centers our awareness on the here and now and makes us happier. Despite having a busy life or schedule, it is important to know how to be truly present. This winter, we invite you to adopt a ritual that connects you to “right now.”

Don’t have a ritual? The nice thing is anything can be a ritual — chopping vegetables, folding laundry, getting up in the morning, the list is endless. Our favorite winter ritual is drinking herbal tea because it is not only good for health, but the soul, too. There are many health benefits that come along with drinking herbal tea, like hydrating dry winter skin and promoting digestion relief after meals. Here’s a morning herbal tea ritual for inspiration:

• Choose a tea based on your mood.

• Take in the aroma of the herbs and dried tea.

• Boil the water in your kettle of choice.

• Portion the tea according to your flavor preference.

• Add the boiling water over the tea to infuse in a teapot or a tea press, and steep covered for 10 minutes.

• Remove the teabag or push the plunger to stop infusion. I like to add a small squirt of honey because I believe it brings out the flavors of the tea.

• Take a whiff of the tea and wait (im)patiently for it to cool enough to avoid burning your mouth.

Dig into these bulk tea recipes, provided by Seward Co-op staff member, Amanda Reeder.

More than with most dishes, what we think of as “chili” probably has a lot to do with where we live. Here are some popular regional chili varieties to try!

• Texas chili: classic, spicy tomatoes-based all-beef chili that is sometimes served with a side of beans
• Cincinnati chili: add cinnamon, cloves, allspice, or chocolate and serve over spaghetti with optional toppings of cheese, onions, and beans
• Southwestern-style chili verde: green chilis, garlic, tomatillos and cubed pork make a rich, tangy chili
• Chicago-style chili: ground beef, kidney beans, tomatoes, onions and beer–perfect for topping a hot dog

For a new take, on this staple dish check out these recipes from strongertogether.coop:

• Bison Chili
• Spicy White Bean Chili
• Turkey and Sweet Potato Chili
• Three Bean Chili

Today, citrus fruit is cultivated worldwide where the growing climate is conducive. Origins of this juicy fruit are most commonly traced back over 4,000 years ago to Southeast Asia, China, and India. However, recent research suggests that the first citrus plants were found in Australia, New Caledonia and New Guinea. It wasn’t until the late 1600s that we see evidence of cultivated citrus crops here in the United States.

Citrus, and all its wonderfully alluring varieties (see our seasonal Citrus Guide), are the world’s most widely planted fruits for human consumption. In this hemisphere, we reap the benefits of this abundant season primarily from November-March. The Valencia orange is an exception; this delightful variety is in season over the late summer and fall. And of course there are some late spring varieties, such as the crowd-pleaser Pixie Tangerine sometimes seen all the way into June.

We hope you’ll stop by our Produce department this winter and pick out something new to you!

Today, citrus fruit is cultivated worldwide where the growing climate is conducive. Origins of this juicy fruit are most commonly traced back over 4,000 years ago to Southeast Asia, China, and India. However, recent research suggests that the first citrus plants were found in Australia, New Caledonia and New Guinea. It wasn’t until the late 1600s that we see evidence of cultivated citrus crops here in the United States.

Citrus, and all its wonderfully alluring varieties (see our seasonal Citrus Guide), are the world’s most widely planted fruits for human consumption. In this hemisphere, we reap the benefits of this abundant season primarily from November-March. The Valencia orange is an exception; this delightful variety is in season over the late summer and fall. And of course there are some late spring varieties, such as the crowd-pleaser Pixie Tangerine sometimes seen all the way into June.

We hope you’ll stop by our Produce department this winter and pick out something new to you!

January is National Soup Month, and what better way to celebrate than with delicious, seasonal soups? Check out Seward Co-op’s favorite soup recipes on WCCO and chili recipes on Kare11.

Old Fashioned Corn and Potato Chowder

2 1⁄2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 Tbsp. butter
1⁄4 cup onion, diced
1⁄2 tsp. salt
1⁄8 tsp. pepper
1 1⁄2 cups boiling water
2 cups hot milk
1 Tbsp. flour, mixed with 1 Tbsp. water

Combine all of the ingredients except milk, flour and water in a large pot. Cook until potatoes are fork tender and onions are translucent. Add milk and flour/water, stirring well. Then, bring to a boil and allow to cook for 10 minutes. Serve with chopped green onion and shredded cheese as a garnish. serves 4-6.

Recipe Adapted from www.food.com

Vegetable Beef Stew

2 Tbsp. olive oil
1.5 lbs. sirloin steak or beef stew meat, cut into about 1″ cubes
1 large onion, chopped
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 lb. potatoes
8 cups beef stock
2 bay leaves
1 (28 oz.) can diced tomatoes, with juice
1 Tbsp. worcestershire sauce
1 Tbsp. Italian seasoning
1 tsp. salt, or more/less to taste
1/2 tsp. freshly-ground black pepper

In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Brown the steak, stirring frequently, until well browned, about 2 minutes. Remove the steak and transfer to a separate plate. Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes. Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a boil, stirring occasionally. Reduce the heat to medium-low, cover pot, and simmer for at least 20-30 minutes, or until the steak and vegetables are all tender. Season with additional salt and pepper if needed. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired. Serves 6-8.

As the temperatures drop from brisk to frigid, flurries drift into blizzards, and the days grow shorter, it is apparent that winter is here. Minnesota winters can be harsh, but they can also slow us down so we can rejuvenate and take care of ourselves. This time around, we are taking notes from the Danish, some of the happiest people on the planet, and embracing this season to the fullest by welcoming hygge into our homes and winter celebrations.

Hygge (pronounced “hoo-gah”) — often thought to refer to “coziness” — is a word defined more accurately by a feeling than by a literal translation. Hygge is that feeling you get when you finally carve out some “me time”; wrap up in a cozy, oversized blanket; crack open your favorite book; and sip on a hot, steamy drink. Hygge can also be an evening surrounded by loved ones, gathered around a table lit by candles, sharing a meal sure to warm your belly. Above all, hygge is being intentional about making the everyday, simple tasks meaningful and special by creating a warm ambiance surrounded by family and friends.

Stop into either store January 14th and 15th between 11 a.m. and 5 p.m. for our Hygge Event and enter to win a gift basket filled with items for creating a warm and cozy environment in your home

On Dec. 21, SunSpire Organic voluntarily recalled its 42% Cacao Semi-sweet Chocolate Chips and 65% Cacao Bittersweet Chocolate Chips because the products may contain undeclared milk ingredients. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products. Between Oct. 21 and Dec. 21, 2016 Seward Co-op may have sold affected products.

SunSpire Organic 42% Cacao Semi-sweet Chocolate Chips (9 oz.)
UPC: 77241500750
Best By Dates: Feb. 24, 2017 through Sept. 19, 2018

SunSpire Organic 65% Cacao Bittersweet Chocolate Chips (9 oz.)
UPC: 772415007607
Best By Dates: Apr. 17, 2017 through Sept. 10, 2018

If you purchased this product at Seward Co-op between Oct. 21 and Dec. 21, 2016, it will be fully refunded at either our Franklin or Friendship store Customer Service desk.

Seasonal celebrations are in full swing and in this spirit, we’re hosting a photo contest. To enter, send us a picture of your seasonal celebration with a brief description, however it is defined. Whether it’s events with family or friends, an activity that connects people to history or cultural heritage, or a prized possession, we’d love to see it.

How to enter:

Please include #SewardPhotoContest2016 in your social media post or send photographs to sewardfoodcoop@gmail.com with your contact information including: name, e-mail, and phone number. Photographs must be submitted in .jpeg, .jpg or .gif format, edited for web, at least 2,000 pixels wide and no larger than 10 MB. Please send separate e-mails for each photo submitted.

• We do not accept photographs submitted through the mail.
• High-quality scans of non-digital photographs are acceptable.
• Digital photographs should be taken at the highest resolution possible.

You retain your rights to your photograph; however, by entering the contest, you grant the Seward Co-op (and those authorized by the Seward Co-op) a royalty-free, perpetual, non-exclusive license to publicly display, distribute, reproduce and create derivative works of the entries for Seward Co-op publications and promotional materials. Any photograph reproduced will include a photographer credit as feasible. The Seward Co-op will not be required to pay any additional consideration or seek any additional approval in connection with such uses.

Entry Deadline:

All entries must be received by 11:59 PM Central Standard Time on January 15, 2017

Judging:

Photo entries will be judged based on creativity, quality, originality, responsiveness to the prompt and overall impact. Judging will be conducted by the Seward Co-op Marketing Department. Seward Co-op will select a grand prize winner, as well as first and second runner-ups. Winners will be notified via the contact information provided with entry and will have five business days to claim their prize. Please do not contact us about the status of entries or judging.

Prizes:

Grand Prize: $100 Seward Co-op gift card
1st Runner-up: $50 Seward Co-op gift card
2nd Runner-up: $25 Seward Co-op gift card

Earth Balance has voluntarily recalled Vegan White Cheddar Flavor Mac & Cheese due to the presence of a potential milk allergen. Product has a “best by” date ending in 2017. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products. Seward Co-op may have sold products affected. All affected product has been pulled from the shelves from both stores.

Vegan White Cheddar Flavor Mac & Cheese – $2.99
Best By Date: Any date ending in “2017”
Size: 6 oz.
UPC: 89544400140

If you purchased this product at Seward Co-op, it will be fully refunded at either our Franklin or Friendship store Customer Service desk.

Chestnut trees once made up a significant portion of North America’s hardwood forests. The nuts were widely eaten by Native Americans and later by European immigrants, until the chestnut blight of the 1930s, which nearly eliminated the American chestnut tree. There has been a recent revival with the planting of blight resistant breeds from Europe or Asia. Chestnuts sold at Seward are organically grown on Chinese chestnut trees in Iowa by Bill Brookhiser and his family.

Technically a nut, chestnuts are low in oil (9% compared with walnuts at 83%), high in water content, and nutritionally resemble grains because of their high carbohydrate content. Select tight, shiny, dark brown nuts that feel heavy for their size. Fresh chestnuts should be stored in the refrigerator in a paper bag for around a week.

Chestnuts are an incredibly versatile nut. While many are familiar with roasted chestnuts, they may also be boiled, mashed, candied or pureed – and used in both savory and sweet applications.

When roasting score an “x” on side of the shells with a paring knife, soak in hot water for a few minutes, then roast for 15-20 minutes until you begin to see the shell peel back along the scored lines. Peel while warm and be sure to remove the thin inner skin. I love to roast up a few pockets full before heading out for a brisk autumn walk – peeling as I go to warm the hands and the belly.

To mash, puree, or sauté, score the flat side of the shell and simmer in water for 15 minutes. Remove both the outer shell and the inner skin. Return to the pan to simmer further until soft for a puree or mash – enjoy as a side on its own or mixed with potatoes, butter, and cream for a nutty variation on the traditional mash. To sauté, finish in a hot buttered pan with garlic and halved Brussels sprouts.

For a chestnut stuffing, either roast or boil 1 pound of chestnuts before removing the shell and inner skin. Then simmer in 2 cups of vegetable broth for 20 minutes. Remove from heat and stir in 1 cup of dried cranberries – let sit for 5 minutes. In a large saucepan, brown wedges of two large onions. In a large bowl combine the chestnut mixture with 10 cups cubed dry or toasted whole grain bread, the browned onions, chopped parsley, thyme, and sage. Add 1 ½ cups of broth and salt and pepper. Bake in a shallow baking dish at 325 degrees F for 45 minutes.