Seward Co-op worked with local design firm Replace on many of the internal and external design elements of the Co-op Creamery Cafe. The design elements call out the building’s history as home to an early 20th-century milk drivers cooperative. Watch the video tour of the Creamery that goes behind the scenes through the production kitchen.

Seward Co-op’s Annual Super Bowl Snack Off! Saturday, February 6, noon–3pm

The Seward Co-op has everything you need to prep for the big game! Stop by the Franklin and Friendship stores on Saturday, Feb. 6 from noon–3pm to sample your favorite game-day munchies and pick up some ready-made snacks from our deli to make entertaining a breeze.

Evan Healy announced a recall involving Chamomile Eye Cream (0.5 oz; retail $31.99). The recall is being issued due to reports of contamination and mold. We have removed all product from the shelf and will discontinue the item.

We will be providing an alternative from Evan Healy, their Certified Organic Wild Carrot Nourishing Eye Balm. Recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk.

The affected product’s UPC code is UPC: 6081783501030 would have been sold between January 26 and December 30, 2015.

More specific information, with manufacturer codes and dates of affected product, may be found at http://www.evanhealy.com/.

The FDA is issuing a recall on Sweet Leaf tea in glass bottles. The recall was issued because glass fragments were found in Sweet Leaf tea bottles. This recall has not been linked to illnesses and we do not currently carry the affected products at any of our locations.

The following varieties of the 16 oz. Sweet Leaf tea were affected and sold at $1.99. Sweet Leaf Tea Raspberry (6-5153806703-6, Sweet Leaf Half and Half Lemonade Tea (6-5153806708-1), Sweet Leaf Tea Original (6-5153806700-5), Sweet Leaf Tea Peach (6-5153806704-3) and Sweet Leaf Tea Mint and Honey (6-5153806701-2). The product would have been sold between Feb. 27 and Sept. 10, 2015. Recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk.

Click here to be directed to the FDA’s website for specific lot numbers and dates.

Seward Co-op is issuing a voluntary recall on bulk Schultz Eggs (Bulk; retail $3.99/dozen or $0.34 each) because we were shipped free-range eggs that were mislabeled as organic. We sold these eggs as organic when they were not certified organic. This recall has not been linked to illnesses.

The affected product has a PLU of 6 or 66. The product would have been sold between November 20, 2015 and November 30, 2015. Recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk.

Over the last six months, you may have been noticed as our expansion projects unfolded and came to fruition with the opening of a new restaurant and store. Needless to say, there’s a lot of growth happening at Seward Community Co-op. Now that the majority of grab ‘n’ go, bakery, and sausage production has been transplanted from the Franklin store to the Co-op Creamery building, production at the store level has significantly changed. Kitchen staff in the stores have shifted focus to preparing the daily hot bar offerings, and, at Franklin, soup.

The new soup production kitchen at Franklin occupies the space the Bakery once did, and staff continues to concoct a variety of vegan, vegetarian, and meat-based soup options that Seward shoppers expect and love. On a weekly basis, about 50 gallons of soup are produced for Friendship and 75 gallons for Franklin. Half of that is packed for the Deli shelves and half is served on the hot bar. Stop in and pick up favorite standbys, or try the new options.

For the most part, even a light frost signals the end of the growing season across the north. But for many members of the brassicaceae family (Brussels sprouts, kale, cabbage, collard greens), cooler temperatures trigger a survival response that enables them, to not only survive, but improve with hard frosts. As temperatures plummet, these plants sweeten, as starches are converted to sugars as a form of anti-freeze.

Unlike local kales and cabbages, which have grown sweeter as the seasons progress from summer to fall, local Brussels sprouts reappeared a little over a month ago and are truly a seasonal treat both in timing and flavor. A slow-growing crop, Brussels sprouts are started in the spring but aren’t harvested until the late fall, ideally after a transformative frost. We source organic Brussels sprouts from the Thimmesch Farm (La Farge, Wis.), Keewaydin Farm (Viola, Wis.), and Wisconsin Growers Cooperative (Mondovi, Wis.) and receive fresh deliveries up to four days a week.

Select small, bright green sprouts with tightly compact heads. Store in an uncovered bowl in the fridge for a few weeks or longer. The outer leaves may wilt with time but they can be removed just before cooking.

Brussels sprouts may be prepared whole, halved, quartered, chopped, or pulled apart leaf by leaf for salads or tossed in oil and baked for a variation on a kale chip. If cooking whole, be sure to score the base with an ‘x’ to allow the heat to penetrate the core for more even cooking. In their prime, Brussels sprouts are delicious very simply seasoned withbutter or olive oil, lemon juice, salt and roasted in the oven until browned and tender.

I also love a sweet late season Brussel sprouts salad with a warm vinaigrette.

5 Tbsp. white wine vinegar

1 Tbsp. grainy mustard

1 Tsp. sugar

1 small shallot finely sliced

¼ cup lardons

¼ walnuts

1 lb. Brussels sprouts finely sliced

½ cup loosely packed arugula

Shaved Pecorino Romano

Salt and pepper

Warm the vinegar, mustard, and sugar in a small saucepan. Season with salt and pepper. When the sugar has dissolved, pour the mixture into a small bowl with the sliced shallot. Let sit for 10-15 minutes.

In a skillet, brown the lardons then remove from the skillet with a slotted spoon. To the same skillet, add the chopped walnuts and cook also until slightly browned. Remove from heat and add the shallot mixture and a pound of thinly sliced Brussels sprouts. Toss until the sprouts are well coated. Transfer to a bowl, mix in the arugula, thinly shaved Pecorino, and the reserved lardons. Season with salt and pepper to taste.