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. This year, Seward shoppers will find local chestnuts from Badgersett Farm out of Canton, Minn. on Seward shelves.

Badgersett Research farm grows chestnut, pecan and hazelnut trees using sustainable and organic methods. With roots going back to 1978, Badgersett Research Corporation works on bringing “Woody Agriculture” into the mainstream world of full scale staple food production. Local pecans are certainly a novelty, these are the farthest north growing trees.

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.

Winter is the perfect season to rest and rejuvenate from the busy summer. However, don’t get too comfy and forget to go outside and get active from time to time. Bundle up and celebrate the magical winter season with friends or family — attend a winter celebration and break bread, suit up to build a snowman with the kids, or get in a snowball fight with your siblings while the meal is still simmering.

If you’re attending a winter celebration, chances are you’ll want to bring something thoughtful for the host. Why not stop by the co-op and browse our handcrafted, P6 gifts from small, local, and/or cooperatively owned producers? We have everything from Norfolk pines and poinsettia floral gifts to oil diffusers and essential oils. Not sure what to get? Purchase a gift card or consider giving the gift of ownership in the co-op. Talk to our Customer Service staff for more information.

Our scratch-made seasonal bakery items are made fresh daily by our team of bakers. Made with high-quality, simple ingredients, we offer something for everyone. These items are the perfect addition to any gathering.

Are you hosting this year? Pre-order your local holiday favorites in our Meat & Seafood Departments!

In fall, when the weather turns cool, one of my favorite things to do is roast squash. Not only is it one of the easiest things to cook, the many varieties of squash provide the pallet with dramatic distinction and subtle nuances. I would have to say, two of my favorite varieties are spaghetti and delicata squash. Spaghetti squash, when roasted to perfection, is slightly sweet, tender and succulent. Many people like to use it as a pasta substitute, but I prefer to savor it simply with butter, salt, and pepper. Delicata squash could also be called the dessert squash, because it’s so creamy and brown sugary sweet. I like to cook smaller squash, such as delicata, by placing the whole thing in the oven and roasting at 375 degrees F until the skin is crispy and the squash is fork tender.

Winter squash varieties are some of the most versatile and festive vegetables of the fall harvest. Which one will you fall in love with this season? They are planted in the summer, picked and cured in the fall, and keep well into the winter. These delicious and nutritious seasonal vegetables vary in flavor and texture. Winter squash can be roasted whole; halved and baked; sliced or cubed, and then boiled, steamed, mashed, stir fried, or made into soup. You can season squash with butter or oil, salt and pepper and herbs, or sweeten it with maple syrup, honey or sugar. Here is a guide to help you experiment with many of the winter squash varieties you may find in Seward Co-op’s Produce department.

Seward Co-op’s Guide to Winter Squash

In fall, when the weather turns cool, one of my favorite things to do is roast squash. Not only is it one of the easiest things to cook, the many varieties of squash provide the pallet with dramatic distinction and subtle nuances. I would have to say, two of my favorite varieties are spaghetti and delicata squash. Spaghetti squash, when roasted to perfection, is slightly sweet, tender and succulent. Many people like to use it as a pasta substitute, but I prefer to savor it simply with butter, salt, and pepper. Delicata squash could also be called the dessert squash, because it’s so creamy and brown sugary sweet. I like to cook smaller squash, such as delicata, by placing the whole thing in the oven and roasting at 375 degrees F until the skin is crispy and the squash is fork tender.

Winter squash varieties are some of the most versatile and festive vegetables of the fall harvest. Which one will you fall in love with this season? They are planted in the summer, picked and cured in the fall, and keep well into the winter. These delicious and nutritious seasonal vegetables vary in flavor and texture. Winter squash can be roasted whole; halved and baked; sliced or cubed, and then boiled, steamed, mashed, stir fried, or made into soup. You can season squash with butter or oil, salt and pepper and herbs, or sweeten it with maple syrup, honey or sugar. Here is a guide to help you experiment with many of the winter squash varieties you may find in Seward Co-op’s Produce department.

Seward Co-op’s Guide to Winter Squash

Immune systems are truly remarkable, but sometimes they fail, and we find ourselves sick. Sometimes, a few some simple diet and behavioral changes can boost the immune system. Follow the tips below to keep your antibodies on guard this season.

1. Eat healthy. Include a variety of fruits, vegetables and whole grains in your daily diet.

2. Exercise regularly. Take a walk around the block or your office during your lunch break and get out with friends and do an activity together.

3. Keep your stress levels low. Practice breathing exercises when you feel your stress level rising and take breaks to practice self-care. Relax before bed by taking a bath or drinking chamomile tea and be sure to get a good night’s rest.

4. Drink adequate fluids. It is recommended that adults get at least eight eight-ounce servings of water a day.

5. Wash your hands regularly. Proper hand washing decreases the amount of germs that enter your body and prevents them from spreading.

Our annual Know Our Grower series continues as our growing season thrives. Know Our Grower is an opportunity to connect shoppers with the talented group of local farmers producing our food and sample recipes that allow their flavors to shine. Come chat and sample with Featherstone Farm this December! They will be in the Franklin store on Saturday, Dec. 3 from 11 a.m.-2 p.m. and the Friendship store on Saturday, Dec. 10 from 11 a.m.-2 p.m.

Featherstone Farm 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 Needs Community Support to Save Their Farm

The 2016 season has proven to be the worst in Featherstone Farms’s 20 years in business. The fourth wettest year in Minnesota history has produced crop losses far in excess of anything they’ve ever experienced. Featherstone has lost 20% of their crop income and is facing a $350,000 loss. They are hoping to raise $150,000 by Thanksgiving. Folks can help by going to our website at featherstonefarm.com.

Since April 2016, tribal citizens of the Standing Rock Lakota Nation and allies have gathered to oppose and raise awareness of the 1,170-mile Dakota Access Pipeline, which threatens to pollute the Missouri River and harm sacred cultural lands and tribal burial grounds. Seward Co-op stands with Standing Rock and has supported the movement with donations to groups traveling to Standing Rock. These donations have been used to purchase food and supplies requested by the leadership at the Sacred Stone camp, and Seward Co-op staff and board members have been a part of some of these groups. Seward Co-op staff is also reaching out to leaders in the Native American community in the Twin Cities to augment actions they take in support of Standing Rock. We encourage community members to learn about current needs of the camp http://sacredstonecamp.org/supply-list/ and to donate http://sacredstonecamp.org/donate/.

On October 28, Back to Nature voluntarily recalled the following product because it was mislabeled. The chocolate in the Chocolate Chunk Cookies contained milk, an undeclared allergen. Between July 30 2016 and October 28 2016, Seward Co-op may have sold products affected by this recall at both the Franklin and Friendship stores.

Back to Nature Chocolate Chunk Cookies –$5.29
Best By Date: 5/8/17-5/12/17
Size: 9.5 oz.
UPC: 1989801100

If you purchased any of the above product at Seward Co-op between July 30 2016 – October 28 2016, recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Consumers can find more information at http://www.fda.gov/Safety/Recalls/ucm526992.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery.

On October 18, Seward Co-op removed Hylands teething gel and teething tablets from our shelves, due to an FDA recommendation warning consumers that homeopathic teething tablets and gels may pose a risk to infants and children. The FDA recommends that consumers stop using these products and dispose of any in their possession. Between July 1, 2016 and October 18, 2016, Seward Co-op may have sold products affected at both the Franklin and Friendship stores.

Hylands Teething Gel–$8.99
Size: 0.5 fl. oz.
UPC: 35497375212

Hylands Teeting Tablets – $10.99
Size: 135 tablets
UPC: 35497331271

If you purchased any of the above product at Seward Co-op between July 1, 2016 and October 18, 2016, affected products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Consumers can find more information at http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm523468.htm.

Thanks to all who joined us at the Seward Co-op Creamery Café on Sunday, Oct. 9, for the ice cream social with Sonny’s Ice Cream. We couldn’t be more excited to partner with this family-owned business that continues to churn small batches of ice cream made with fresh, whole ingredients the way it has been made since 1945. Now that the Creamery is open again, let us reintroduce ourselves with new weekly specials beginning Wednesday, Oct. 19.

Date Night

Saturday Nights

$50 per couple

Choose the perfect beverage to sip — beer, wine, coffee, tea or a bottled beverage from our drink cooler. For starters, share a small plate or one of our appetizer-size side dishes. Your choice of two entrees from the following for the main course: salmon, soba noodles, burger and fries, or our beet Reuben and fries. Save room for dessert! You can choose one of our daily scratch-made bakery items to split. If you have a hard time deciding, please don’t hesitate to ask one of our knowledgeable staff for a recommendation.

Happy Hour

End the week with happy hour at the Seward Co-op Creamery Café!

Wednesday–Saturday, 3–5 p.m.
Enjoy $1 off:

• Side dishes
• Small Plates
• Pints of local craft beer
• Glasses of wine

Owner Appreciation Day

As a token of our appreciation for our engaged ownership, all Seward Co-op owners receive 15% off their order every Thursday.

Live Music

Please join us for live music from 6­–9 p.m. beginning Saturday, Oct. 22. Here is the upcoming schedule:

• Saturday Oct. 22 — Van Nixon, a talented vocalist and musician specializing in Reggae with years of experience performing solo and in multiple bands.
• Saturday, Oct. 29 — Nicolas Garcia, a solo acoustic guitarist specializing in original instrumental cinematic folk songs.
• Saturday, Nov. 5 — Will King is a Minneapolis-born classical and flamenco guitarist, composer and teacher with influences from Spain and Latin America.