Join us for a meal designed by Creamery Café executive chef Matt Kappra and made with produce from our October SEED grant recipient, the Hmong American Farmers Association, on Oct. 23, 6-8 p.m., at Seward Co-op Creamery Café. SEED donations will be accepted at the dinner.

Three-course dinner: $40
Kombucha pairing: additional $9
Beer, wine and other beverages will be available for purchase.

Purchase Tickets Now

Our October SEED Recipient
The Hmong American Farmers Association is our October SEED recipient. HAFA supports Hmong farmers in creating profitable, sustainable agricultural businesses. Round up at the register to donate in any amount at any Seward Co-op location throughout the month!

SEED donations to HAFA help provide healthy, fresh produce to more than 70,000 schoolchildren and tens of thousands of other neighbors in the Twin Cities region.

Seward Co-op’s SEED program is a simple yet powerful community giving opportunity that allows customers to round up their grocery bill at the co-op or check at Seward Co-op Creamery Café for recipient organizations that share our commitment to a healthy community.

All funds donated at the register are given directly to the recipient organization at the end of each month, often totaling over $20,000 per month.

Learn more about HAFA on their website. Follow HAFA on Facebook, Twitter and Instagram.

In collaboration with HOURCAR, we now have a carsharing hub at our Friendship store. HOURCAR is Minnesota’s only nonprofit carsharing service—and it’s a 100% local company.

Seward Community Co-op has had a long partnership with HOURCAR. HOURCAR has been available at Franklin and we’re excited to now be able to offer it at both Seward Co-op store locations.

Reduced Rates
The new hub at the Friendship store has been designated an “Increased Access” location, meaning that rates at this hub are over 25% lower than at other HOURCAR locations.

Here are two promotions that are currently available exclusively to Seward Co-op owners:

1. If you’re not already an HOURCAR member and want to join, use the promo code “FRIENDSHIP” when you sign up. You’ll receive $25 in driving credit once your application is approved.
2. If you’re already an HOURCAR member, you can receive $10 in driving credit just for being a Seward Co-op owners! Just send an email to info@hourcar.org and mention the promo code “FRANKLIN.” Credit must be used between Oct. 7 and Nov. 4.

When you use an HOURCAR, you’re in the driver’s seat. You decide where you go, how you get there, and what station you listen to along the way. To sign up or learn more about HOURCAR, visit www.hourcar.org.

About HOURCAR
HOURCAR is an independent nonprofit organization. HOURCAR gives people in the Twin Cities region a great tool to minimize car travel, resulting in cleaner air and fewer greenhouse gas emissions. HOURCAR is also committed to increasing transportation and car-sharing access to everyone in the Twin Cities, especially in low income, underserved communities.

This aromatic cabbage, sauerkraut, sausage stew hails from central Europe and is Poland’s national dish. It brings together some of our favorite seasonal items that also happen to be on sale at Seward Co-op through Oct. 16. Seward-made Nürnberger sausage is $2 off per pound for everyone and organic gala apples from Hoch Orchard in La Crescent, Minnesota, are $1.50 off per pound for co-op owners. Visit our specials page for more ways to save.

Sausage and Cabbage Stew
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients
2 tablespoons canola oil
12 ounces Seward-made Nürnberger sausage, cut into 2-inch pieces
1/2 pound smoked ham, cut into 1-inch cubes
1/2 large yellow onion, diced (about 1 cup)
2 garlic cloves, minced
4 ounces mushrooms, cut in 1/2-inch slices
1/2 pound green cabbage, shredded
1/2 pound sauerkraut, drained
1 apple, diced (about 1 1/2 cups)
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon allspice
1/2 teaspoon ground black pepper

Preparation
In a large stockpot or Dutch oven, heat the canola oil over medium heat. Brown the pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking.

Serving Suggestion
Traditionally, this stew is served with potatoes and rye bread, and is often made a day ahead of time, allowing the flavors to mingle overnight. Deviled eggs or creamed herring are served as an appetizer with this dish. For a lighter meal, add a fresh green salad, or lightly-steamed broccoli, carrots, or green beans.

Recipe courtesy of National Co-op Grocers.

Community Foods is a new Seward Co-op labeling program featuring producers that best align with our cooperative values and mission to sustain a healthy community. Community Foods replaced P6 on Thursday, Sept. 27, at all Seward Co-op locations.

With Community Foods, we’re focusing on the real stories of our producers that support Seward Co-op’s Ends.

Community Foods purchases are important, everyday investments in a sustainable and equitable food system. Look for Community Foods logos around our stores to find and support our producers that are local, small, cooperative, sustainable and/or inclusive.

Launch Celebration
Join us at the Franklin and Friendship stores for the Community Foods Launch Celebration on Saturday, Oct. 13, 11 a.m.-5 p.m.. We’ll have producer samples, Community Foods-themed giveaways and more!

Community Foods Producers
To qualify for the Seward Co-op Community Foods label, producers must meet at least two of the criteria outlined below:

Local—products from Minnesota, Wisconsin and Iowa
Small—products direct from producers
Cooperative—Businesses run by and for people, with democratic governance and profits shared proportionate to use
Inclusive—historically underrepresented producers
Sustainable—producers who are stewards of the land
and environment

Why is the program called Community Foods?
The name of the program is the culmination of a process that spanned many months and included a number of stakeholders and conversations. Ultimately, we chose Community Foods because it simply speaks to who we are—it’s in our name (Seward Community Co-op), in our Ends (sustain a healthy community) and in the international principles that guide the way co-ops operate (Concern for Community).

Thank You
Seward Co-op staff thanks everyone who took part in the Community Foods online survey earlier this summer. Your input helped shape the program and its messaging and informed shifts on some items, such as the tagline. The co-op is owned by its shoppers and exists to benefit them. Community Foods is another way we hope to serve you, our owners and community.

Community Foods debuted Sept. 27 in both co-op locations. The program will also be featured in Seward Co-op Creamery Café.

Learn more about the program on the Community Foods page.

Come meet the farmers who grow our food! Wisconsin Growers Co-op will be providing samples of their sweet potatoes Saturday, Oct. 6, 11:30 a.m.-2:30 p.m. at the Franklin store as part of our Know Our Grower series.

About Wisconsin Growers Co-op
Wisconsin Growers Co-op was founded in 2006 to help 20 families maintain ownership of their farms. Its members are dedicated to the idea that if farmers take “good care of the soil, the soil will pay back with high-quality produce.”

This mindset has proven effective; Wisconsin Growers often brings us produce all year long, from greenhouse radishes at the first sight of spring clear around the calendar to over-wintered parsnips.

The key to the longevity of their growing season are labor-intensive, fossil fuel-free farming methods. On nearly 40 acres of the co-op’s land, these farmers plant, tend, and harvest crops exclusively using horses, horse machinery, and hand tools.

This soup features the ingredients of a Three Sisters Garden, a Native American tradition of growing corn, beans and squash together. Cooked together they make a great soup that is popular with vegetarians and vegans.

Three Sisters Soup is a soothing first course for a holiday meal or an everyday comfort food using the gorgeous local produce available in our Produce department. Omnivores: The soup pairs well with our new seasonal Seward-made sausage, available in the Meat department.

Ingredients
2 pounds of your favorite winter squash (butternut, acorn, kabocha)
2 to 3 tablespoons olive oil
1 yellow onion, diced
1/4 cup garlic, chopped
2 quarts vegetable stock or water
1/2 cup white wine
2 teaspoons dried thyme
1 large bay leaf
1 pound fresh or frozen corn kernels
2 15.5-ounce cans cannellini beans, drained
1/2 bunch green onions, sliced
Salt and pepper to taste

Preparation
Preheat the oven to 350°F. Halve the squash and scoop out the seeds. Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes (see tips below for cooking times depending on your squash). Remove from the oven and allow to cool.

Scoop the flesh of the squash into a large bowl (save any liquid!). Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.

In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.
Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.

Tips & Notes
Squash cooking times will vary depending on the type and size of squash. At 350°F you can expect these approximate cooking times:

Acorn squash: 30-45 minutes
Kabocha squash: 40-50 minutes
Butternut squash: 60-90 minutes

Credit: National Co-op Grocers

It feels like fall, which means our new seasonal sausage is right on schedule.

We craft our Seward-made sausage in our production facility at Seward Co-op Creamery Café with fresh ingredients. Both are made with chicken from Kadejan in Glenwood, Minnesota.

Chicken Wild Rice and Blueberries
Chicken Wild Rice and Blueberries is full of fresh herbs. It’s a nice mellow sausage, great for kids or breakfast. It pairs well with roasted veggies, eggs and hashbrowns, and quiche.

Thai Chicken
The bird’s eye chili is the star of Thai Chicken. Other fresh ingredients include garlic, shallots, fish sauce, cilantro, lemongrass, galangal, turmeric, shrimp paste, salt, black peppercorn and makrut lime leaf. Thai Chicken is great for adding some heat to stir-fry, soup or sticky rice.

Nürnberger
Oktoberfest starts Sept. 22, but our Seward-made Nürnberger sausage is serving that festive flavor a week early. It’s a limited-run sausage, which means we only make one large batch and when it’s gone, it’s gone. Available in the Meat department, starting Sept. 15.

Head to our Meat department to find our seasonal and everyday varieties.

Classes return to Seward Community Co-op on Sept. 4. Enjoy opportunities—some free—to learn a new skill or dig into an interesting topic with an instructor from the community.

Sign up now, as some classes are selling out fast. Click the links below to register.

Nourish 101: Cauliflower Curry Soup – SOLD OUT
Tuesday, Sep. 4, 6:30-7:30 p.m.
Friendship store
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10.
Jessica Brown, Jess Delicious
FREE

Develop and Maintain a Levain Culture: Flour, Water and Time – SOLD OUT
Wednesday, Sep. 5, 6-7 p.m.
Franklin store
Learn how to develop and maintain a levain culture (a type of sourdough starter). Starter will be available for students to take home.
Steve Horton, Baker’s Field Flour & Bread Head Miller and Baker
$6/$5 co-op owners

Intro to Soap Making – SOLD OUT
Wednesday, Sep. 12, 6–8 p.m.
Franklin store
Learn soap making from one of Seward Co-op’s most popular soap vendors! Each student receives an instruction manual and takes home five bars of soap ($25 retail).
John Hanson, Seward Soap
$30/$25 co-op owners

Okonomiyaki: A Savory Japanese Pancake
Thursday Sep. 13, 6-8 p.m.
Franklin store
When life gives you cabbage, make Okonomiyaki— a delicious pancake filled with cabbage, meat and seafood.
Koshiki Yonemura and Benjamin Smith, Tanpopo Studio
$35/$30 co-op owners

Co-op Kids: Pizza Party! – SOLD OUT
Saturday, Sep. 15, 11 a.m.-noon
Friendship store
Kids will learn about the plants, flavors and uses of herbs and spices common in Minnesota. Ages 5-12.
Instructors from Midwest Food Connection
FREE

Ayurveda for Healthy Digestion
Thursday, Sep. 20, 6-7:30 p.m.
Friendship store
Many diseases originate from our gut. This class will focus on the concept of Agni, Ayurvedic diet and Ayurvedic home remedies for digestive issues and more.
Vanashree Belgamwar
$12/$10 co-op owners

The Skinny on Fat
Tuesday, Sep. 25, 6-8 p.m.
Friendship store
Confused about fat? Culinary nutritionists Jenny Breen and Jesse Haas are teaming up to tackle this controversial topic. We’ll also prepare and enjoy recipes featuring cooking oils, nuts, seeds and other fat-rich foods.
Jenny Breen and Jesse Haas
$30/$25 co-op owners

Honest In Trade: A Conversation about Supply Chain Sustainability
Wednesday, Oct. 3, 6-7:30 p.m.
Franklin store
Learn about Once Again Nut Butter’s social justice programs, employee ownership model, supply chain transparency and their dedication to the planet.
Gael B. Orr, Once Again Nut Butter
FREE

A Perfect Bowl of Autumn Soba Noodles
Thursday, Oct. 4, 6–8 p.m.
Franklin store
Have you made Japanese Dashi stock before? This tried and tested recipe is from Tanpopo Noodle Shop, a Japanese restaurant that was once located in Lowertown St. Paul.
Koshiki Yonemura and Benjamin Smith, Tanpopo Studio
$35/$30 co-op owners

Intro to Soap Making
Wednesday, Oct. 10, 6–8 p.m.
Franklin store
Learn to make soap from a Seward Co-op vendor. Each student receives an instruction manual and takes home five bars of soap ($25 retail).
John Hanson, Seward Soap
$30/$25 co-op owners

Nourish 101: Farro with Tomato and Feta
Tuesday, Oct. 16, 6:30-7:30 p.m.
Friendship store
We’ll learn how to cook with farro, one of many delicious and affordable ingredients you can purchase at the bulk sale Oct. 25.
Jessica Brown, Jess Delicious
FREE

Nourish 101: Fermenting Veggies with Pickle Witch
Thursday, Oct. 25, 6–8 p.m.
Friendship store
Learn the basics of fermenting in a hands-on workshop that will teach you to turn almost any vegetable into a nutritious and delicious fermented pickle. Bring your own container to take your ferment home!
L. Kling, Pickle Witch
FREE

Festive Fermented Beverages
Thursday, Nov. 1, 6–8 p.m.
Franklin store
Learn the basics of making live, fermented beverages. By capturing and propagating the ginger bug, participants can make fizzy juice, soda, alcohol and vinegar.
Monarda Thrasher, Tea for the People, LLC
$15/$12 co-op owners

Intro to Soap Making
Wednesday, Nov. 7, 6–8 p.m.
Franklin store
Learn soap making using the cold process method. Each student receives an instruction manual and takes home five bars of soap ($25 retail).
John Hanson, Seward Soap
$30/$25 co-op owners

Nourish 101: Thanksgiving Sides
Tuesday, Nov. 13, 6:30-7:30 p.m.
Friendship store
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10 ($15 with meat). Learn how to feed your family economically and still have leftovers!
Jessica Brown, Jess Delicious
FREE

Important Class Information
Walk-ins are welcome as space allows, but Seward Co-op may cancel classes if there are fewer than three preregistered attendees. In this case, participants will be notified and given a full refund. Payment must be made at time of registration. To ensure a refund, cancellations must be made 48 hours before the class date.