Celebrate with Seward-made! Seward Co-op’s bakery, production kitchen, and sausage makers are crafting seasonal items perfect for the spring holiday season.

Peterson Craftsman Meats pork and beef star in our white polish sausage with salt, marjoram, garlic, peppercorn, cayenne, and hog casing.

The sausage is a mainstay of Polish Easter and can be served with beet horseradish (wika), pan-fried potatoes, or—most commonly—with the sour ryemeal soup known as urek.

Head to the Meat counter to pick up Seward-made sausage, reserve a ham, or preorder specialty cuts. To place an order over the phone, call us at 612-338-2465 (Franklin) or 612-230-5595 (Friendship).

Seward Co-op stores will be open regular hours Sunday, April 21, 8 a.m.-10 p.m. Hop over to Seward Co-op Creamery Café for brunch or lunch 8 a.m.-3 p.m.

Seward Co-op opened in 1972 on the corner of 22nd and Franklin avenues. In the beginning, the co-op was run by a core group of volunteers and had a modest selection of products with a heavy emphasis on bulk goods. Today, we have an abundant selection of bulk foods and wellness products to inspire both meal times and self-care routines, all while helping you save money and reduce packaging. In addition to pantry staples, scoop up our teas, medicinal herbs, dried fruits, local honey, cooking liquids, fair-trade coffee and household cleaning products. Did you know you can grind your own fresh peanut and almond butters?

Whether you are simply looking for festive Halloween snacks or want to stock up your pantry for fall baking, we have a treat for you: a 10-percent-off Bulk Sale* on Thursday, Oct. 19. All day — for one day only — everything in the Bulk department (even sale items and Wellness bulk items) is 10 percent off. In 1972, when the co-op took shape, few people imagined it would grow to be the thriving community center and source of healthful food it is today. What’s most important is that amidst its growth, the co-op has remained true to its Ends, never losing sight of its commitment to its owners and the greater community.

*The Oct. 19 bulk sale does not include reusable glass and plastic containers; items sold per pound in other departments, such as Produce and Meat & Seafood.

DIY Trail Mix

At Seward Co-op, our bulk aisles offers all the raw, salted or roasted nuts, seeds, dried fruit, and other tasty morsels you need in order to create an economical, nourishing snack that allows you to control the salt and sugar content. The basic formula for designing your own trail mix is to combine 50-percent nuts, 30-percent dried fruit, 10-percent seeds, and 10-percent any other bulk goodie of your choosing. Proportions are not an exact science, and quantities can be easily altered and tailored to your unique preferences or dietary restrictions.

Most conventional, premixed trail mixes are loaded with sugar and salt, but you can avoid that by making your own. It’s the perfect family-friendly activity that teaches healthful eating habits and serves as a nice introduction to the co-op. Here’s one of our favorite recipes to get you started.

Everyday Trail Mix

Ingredients
1 cup cashews
1 cup almonds
1 cup walnuts
½ cup dried cranberries
½ cup dried bananas
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup chocolate-covered ginger

Directions
Toast the nuts and seeds in the oven at 350° F. until fragrant and lightly browned. Let cool. Add remaining ingredients and mix well. Store in an airtight container at room temperature.

Seward Co-op is issuing a voluntarily recall of its Chorizo Empanadas due to mislabeling and undeclared allergens. The product label incorrectly identified the product. In addition, the product contains tree nuts, a known allergen which was not declared on the finished product label. Between Aug. 12, 2017 and Aug. 14, 2017, Seward Co-op sold the product affected by this recall at both the Franklin and Friendship stores.
Seward Co-op Chorizo Empanadas ($7.99/lb.)
UPC: 203725202xxxxxx

If you purchased the above product at Seward Co-op between Aug. 12, 2017 and Aug. 14, 2017, recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595.

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.

On June 7, Rebbl voluntarily recalled drinks from their Elixir beverages line due to sour flavor. Between March 9, 2016 and June 7, 2016, Seward Co-op sold products affected by this recall at both the Franklin and Friendship stores. Impacted product can be identified by the “Best By” date indicated below:

• Elixir – Matcha Latté $4.19
UPC: 8-58148-00310-6, 12oz., Best By Date 10/20/2016
• Elixir – Turmeric Golden-Milk $4.19
UPC: 8-58148-00311-3, 12oz., Best By Date 10/20/2016
• Elixir – Maca Cold-Brew $4.19
UPC: 8-58148-00313-7, 12oz., Best By Date 10/19/2016
• Elixir – Ashwagandha Chai $4.19
UPC: 8-58148-00307-6, 12oz., Best By Date 10/19/2016
• Elixir – Reishi Chocolate $4.19
UPC: 8-58148-00309-0, 12oz., Best By Date 10/18/2016
• Elixir – Maca Mocha $4.19
UPC: 8-58148-00308-3, 12 oz., Best By Date 10/18/2016

If you purchased any of the above products at Seward Co-op between March 9, 2016 and June 7, 2016, they will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595. Consumers can find more information at 1-855-732-2500.