As we celebrate 50 years of Seward Co-op, we reflect on our legacy and continued work supporting a thriving and resilient local food system. This year is the return of our in-person fair, held on Saturday, April 23 from 11 a.m. to 2 p.m. in the Seward Co-op Creamery parking lot at 2601 E. Franklin Ave. If you can’t make it, browse our CSA Farm Guide for a virtual fair experience!

We’ll hear from farmers, producers and other community partners about Seward Co-op’s impact over the past decades. In person on April 23, you’ll also have the opportunity to learn about local farms and speak directly with nearly 30 farmers to choose a CSA share that is right for you and your household. Enjoy treats, prizes, and an activity area with Midwest Food Connection for the kids as we celebrate and look to the future. Online, we will be featuring stories, videos and photos from local CSA farmers. The Virtual CSA Fair will take place on Seward Co-op’s website and social media the weeks leading up to April 23.

This event is open to all – RSVP is not required, but if you register via the Eventbrite link below, we will send you a reminder email the day before the event.

Participating farms:

Amador Hill Farm and Orchard (WEI)
Blackbrook Farm LLC
Blue Ox Farm
Burning River Farm
DragSmith Farms
Earth Dance Farm
Featherstone Farm
Foxtail Farm
Green Garden
HAFA
Johnson Family Pastures
Little Big Sky Farm
LTD Farm
Mhonpaj’s Garden
Moshky Farm
Naima’s Farm
Northwood Mushrooms
Open Arms of MN- Open Farms
Prairie Hollow
Racing Heart Farm
Shepherd’s Way
Sin Fronteras Farm & Food
Shared Ground Co-op’s Food For The People
StrongHeart Farms
Tangletown Garden Farm
TC Farm
Tuttie Fruitties
Yawelyahsi·yò· Farm

Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10, or under $15 if the recipe includes meat. Seward staff member Keaton will show us a family recipe of mixed vegetables and choice of protein to grill or bake.

Keaton Maile (she/her), Seward Co-op staff

Join Longfellow Soap owner John Hanson for an in-person class at the Franklin store to learn soapmaking techniques. Students will receive a free silicone mold and class manual at the class.
Limited in-person class at our Franklin Avenue location.

$40/$35 for Seward Co-op owners

John Hanson, Longfellow Soap

Please RSVP in advance. Registration closes the day before class.

In Japan, people take breakfast seriously. If you travel to Japan and stay at a ryokan, a traditional inn, you wake up to a beautifully presented Japanese breakfast: how are small portions prepared with care for a healthy start to the day. This class will recreate just that with salted and grilled salmon, tamagoyaki (egg omelet), a simple tofu miso soup, rice, and nori.

Koshiki Smith, The Japanese Kitchen

Es una fiesta en la casa: a party at home!

Join Chef Jessica Tijerina on a Mexican culinary adventure. We will make Guacamole, Pico de Gallo, and Queso Fundido with chorizo and Oaxacan cheese. We’ll end on a sweet note with a classic Mexican bebida, Horchata- creamy rice milk with cinnamon and vanilla. İViva Mexico!

Jessica Tijerina, Tijerina Global Spices

Join Chef AmyLeo as she prepares two recipes for spiralizing carrots, beets and zucchini. She will share kitchen tips to bring the wonders of spiralizing into your life. Add the perfect dressings or sauces, complimentary veggies and a dash of nuts and seeds – these spiralized wonders store well to provide quick and easy food preparation.

AmyLeo Barankovich, Vegan Affairs MN

Join chef Jessica Tijerina as she walks you through the bold umami flavors of this springtime meal! We’ll use 4 simple ingredients to create an herb-fresh, hand-made pasta to go along with a savory wild mushroom ragu.

Jessica Tijerina, owner of Tijerina Global Spices

Join Koshiki in making two widely popular desserts in Japan. Sweet potato crème brulee is a rich and creamy baked dessert with a hint of sweet potato with caramelized sugar topping. Dorayaki is a moist and fluffy honey pancake with sweet red bean fillings.

Koshiki Smith, The Japanese Kitchen

Note: This class was originally scheduled for April 4. It will now be held April 18.

Join chef Jessica Tijerina as she guides you through the necessary ingredients to make a yellow curry paste from scratch using ginger, garlic, turmeric, shrimp paste and even the brightness of the citrus stalk, lemongrass. We’ll also be making a simple, no-fail recipe for fluffy rice. Vegetarian/vegan options will also be provided.

Jessica Tijerina, Tijerina Global Spices

3/28 This class has been cancelled. We apologize for the inconvenience!

3/10 update- The class for tonight has been cancelled due to instructor illness. We apologize for the inconvenience and hope to reschedule this class at a future time.
This time of year, we are still savoring the roots of last-year’s fall harvest. Join Chef AmyLeo as we move towards spring and make recipes using root vegetables to help us transition into lighter eating, while providing us with vital nutrition, unique textures, and familiar flavors.

AmyLeo Barankovich