On Dec. 20, Bearded Brothers announced a voluntary recall of Bearded Brothers bars due to mold found on random bars. Consumption of this product may (but likely will not) cause sickness. The mold is visible to the eye. Seward Co-op does not currently have affected product on the shelf, but may have sold it between Sept. 21–Dec. 20, 2017.

Colossal Coconut Mango—1.52 oz, $2.99 with the following lot code and best by date.
UPC: 85403000508

Lot Code Best By Date
BCM02272017 EXP 02272018
BCM03022017 EXP 03022018
BCM03032017 EXP 03032018
BCM03062017 EXP 03062018
BCM03142017 EXP 03142018
BCM04042017 EXP 04042018
BCM04122017 EXP 04122018
BCM04152017 EXP 04152018

Mega Maca Chocolate—1.52 oz, $2.99 with the following lot code and best by date.
UPC: 85403000506

Lot Code Best By Date
BMC03052017 EXP 03052018
BMC03062017 EXP 03062018
BMC03282017 EXP 03282018
BMC03302017 EXP 03302018
BMC04052017 EXP 04052018
BMC04272017 EXP 04272018

If you purchased this product at Seward Co-op between Sept. 21–Dec. 20, 2017, it will be fully refunded at either our Franklin or Friendship store Customer Service desk.

On Oct. 9, General Mills announced a voluntary recall involving Cascadian Farm Organic Cinnamon Raisin Granola. General Mills is recalling two days-worth of product due to the presence of an undeclared nut allergen, almonds.

Cascadian Farm—Organic Cinnamon Raisin Granola ($5.28 regular price/on sale through Co+op Deals for $3.00)
UPC: 000-21908-74329-5 (package); 100-21908-74329-2 (case)
Recalled Better if Used by Dates: 20MAR2018, 21MAR2018

If you purchased this product at Seward Co-op within the past 90 days, it will be fully refunded at either our Franklin or Friendship store Customer Service desk.

Local produce season will be peaking very soon—when almost everything is available to us, from spring vegetables like herbs and radishes to winter crops such as cured onions and squash. And of course there’s the fruit; we will soon see local peaches, melons, and then apple and pears.

If you look around Seward’s produce departments you will see staff pick signs letting you know which produce staff members are enjoying, and I’d like to take this opportunity to share my favorites! As a produce buyer for over 10 years, I’ve developed relationships with many local farmers and farm groups and I’ve eaten the best they have to offer. Some of my “picks” include:

• Wheatfield Hill’s sweet corn arrives early and stays around late in the season, consistently delivering sweet and plump kernels.

  

• Hmong American Farmers Association (HAFA)’s okra and ground cherries—coming soon!—Local okra is the only kind to eat and HAFA’s Indian variety is firm and velvety.

  

• Hearbeet Farm’s beets and greens—These beets are pristine and available from June all the way through April. Char, collards, and kale are all perfect staples to have in your diet!

• Featherstone Farm’s kale and sungold cherry tomatoes—Some of the largest bunches of kale I’ve ever seen are grown at Featherstone. Their sungolds are bright and sugary-sweet every time.

• Wisconsin Growers Co-op provides the first local watermelon of the season, and they can’t come soon enough! As the season progresses we will see between seven and ten different varieties.

  

• Sin Fronteras’ tomatillos—coming soon!—Simply roast and blend into salsa verde for a refreshing summer dip!

• Partner Farms’ peaches are dynamic, lively, fresh, and juicy. Cinderella Plums are my absolute favorite stone fruit and Seward Co-op will be the only place in town that has them. Don’t delay, once these arrive they won’t last long!

All of the local farms Seward buys from are certified organic, growing organically, or using high level integrated pest management practices. You can be assured that you’re getting the freshest, most nutrient dense, and most cared for local produce available.

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.

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.