Seward Co-op is issuing a voluntary recall on RXBAR Chocolate Sea Salt and Coconut Chocolate sold between Sept. 23, 2018, and Dec. 23, 2018, due to the potential for trace amounts of undeclared peanut in Chocolate Sea Salt and Coconut Chocolate varieties with best-by dates between June 10, 2019, and June 17, 2019.

Chocolate Sea Salt
Brand: RXBAR
Best-by dates between June 10, 2019, and June 17, 2019
Price: $2.59

Coconut Chocolate
Brand: RXBAR
Best-by dates between June 10, 2019, and June 17, 2019
Price: $2.59

If you purchased this product at Seward Co-op during this time period, it will be fully refunded at either our Franklin or Friendship store Customer Service desks.

Our Sweet Spanish Sausage is based on a traditional Catalan sausage—called Butifarra Dulce. It’s popular during the winter holiday season, with flavors reminiscent of egg nog or mulled wine that are only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest.

This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Seward-made Sweet Spanish Sausage pairs well with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.

Grab yours at Seward Co-op to celebrate the season. Here’s how we prepared ours:

Ingredients
2 Seward-made Sweet Spanish Sausage links
2 firm, tart local apples (cut into large wedges)
butter
1/2 c. honey
2 strips lemon peel
1 stick cinnamon
1 c. sweet wine (juice or apple cider works, too, but you may want to cut down the amount of honey so it’s not overly sweet)
1/2 c. water

Directions
In a sauce pan, saute sausage and apple wedges in butter, 2-3 minutes a side, until browned. Remove sausage and apples to separate bowls for later use. Add honey to the sauce pan used for sausage and apples. Add lemon peel, cinnamon, wine and water. This may sputter a bit so use caution. Whisk or swirl to incorporate the honey and wine together. Bring to a bare simmer.

Add the sausage back to the sauce pan and cook 15-20 minutes. You want the liquid to reduce by about half. Flip the sausages occasionally to cook evenly.

Plate with sausage cut on bias. Add browned apple wedges and pour honey/wine mixture over the top. Can be served atop polenta (pictured) or braised kale.

Seward-made Sausage
Seward Co-op’s in-house Sausage team crafts Seward-made sausages, meatloaf, meatballs and pâté with premium ingredients from local Community Foods producers like The Beez Kneez, Whetstone Farm and Peterson Craftsman meats. The department works to be a sort of extension of our whole carcass butchery program—by expanding our charcuterie offerings and making use of everything our farmers and ranchers have to offer. Find Seward-made products in Seward Co-op stores now.

Join us for our first Job Fair of 2019 4-6 p.m. on Feb. 5 at Seward Co-op Creamery Café.

This is a great opportunity to meet the hiring managers of our Franklin and Friendship stores and Seward Co-op Creamery Café. It’s also a great time for existing employees to network with people around the organization.

You’ll hear about all the positions the co-op has and why Seward Co-op is such a great place to work!

Bring copies of your resume and a general cover letter. Hiring managers will be available to answer questions and schedule interviews.

For more information on positions currently open and to apply early , please visit our careers website: https://sewardcoop.applicantpro.com/jobs/

Some jobs currently open:

•Assistant Deli Manager
•Facilities Specialist
•Scanning Supervisor
•Wellness Manager
•Entry-Level Jobs
Positions include: Dishwashers, Baggers, Cashiers, Housekeepers, Deli Counter Staff, Cheese Counter Staff, Meat and Seafood Counter Staff, Grocery Stocker and Front of House Staff at Creamery Cafe; Wellness Counter Staff, Produce Staff, Front of House Shift Lead at Creamery Cafe, Cooks and Line Cooks

Click here to review open positions and apply now.

All Seward Co-op locations reopened at 11 a.m. Thursday, January 31, after severe weather closures.

Due to extreme weather, our locations closed Tuesday, Jan. 29 at 7 p.m. The stores and cafe were closed all day Wednesday, Jan. 30.

Our staff works hard year-round to make great food for our owners and shoppers. Seward employees bring new ideas and recipes to the Seward Co-op Creamery Café production kitchen, so what’s in stores is always fresh and fits the season.

Look for these and other new Seward-made items this winter.

Sausage

Garlic Kielbasa
Seward-made Garlic Kielbasa is half beef, half pork and features local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. In Poland, the sausage is known as wiejska, which means rural. Paprika and marjoram give classic kielbasa flavor to ours. It’s smoked hot over cherry and hickory wood. Pair with scalloped potatoes, cabbage, stew, sauerkraut and onions.

Swedish Potato Sausage
Yukon Gold potatoes make this Scandinavian holiday sausage light and fluffy. In Sweden, it’s known as potatis korv and is cooked by poaching the links and then browning lightly in butter. The Swedish Potato Sausage is crafted using pork from local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. The sausage is seasoned mildly with white pepper, nutmeg and bay leaf—and pairs with casserole, stew, pickled herring and sauteed mushrooms.

Sweet Spanish Sausage
Launching Dec. 15, this traditional Catalan sausage—called Butifarra Dulce—is popular during the winter holiday season. The flavors are reminiscent of egg nog, only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest. This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Pair with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.

Haggis Sausage
Enjoy a taste of Robert Burns Day (Jan. 25) with haggis, the national dish of Scotland that inspired this limited-run sausage. Serve with turnips and potatoes—or roasted carrots from Featherstone Farm, a local Community Foods producer in Rushford, Minnesota.

Bakery

Caramel Shortbread
Our bakery staff whipped up this twist on a popular crunchy caramel candy bar. Seward-made Caramel Shortbread is sweet and rich, with buttery caramel and dark chocolate on a tender crust and garnished with toasted pecan and finishing salt. The dairy, flour and chocolate are sourced from Community Foods producers.

Chocolate Hazelnut Biscotti
This might as well be called the Community Foods biscotti, as the chocolate, flour and butter used to make it are from vendors who are part of the program. It’s rich, nutty and chocolatey (of course), with hints of toasted hazelnut, coffee and spice. Dip in a coffee or an Egg Nog Latte—both available at the Deli counter right by the baked goods.

Grab & Go

Mushroom Stroganoff
With 19th-century Russian origins, stroganoff has become a tradition in Minnesota. Ours is rich, creamy and well-seasoned and includes ingredients sourced primarily from Community Foods vendor Co-op Partners Warehouse and Albert’s Organics: shiitake mushrooms, vegetable stock, bow tie pasta, white wine, sour cream, all-purpose flour, butter, garlic, salt, yellow onion, thyme and black pepper.

Vegan Mac and “Cheese”
A comfort food favorite made without the ingredient that is its namesake. Ace Fox, production shift lead, perfected the recipe at home before introducing it to Grab & Go. “It’s made with a combination of soaked cashews, coconut milk, boiled vegetables and nutritional yeast, which gives it the creamy texture that people might miss about cheese,” Ace said. “It’s a great alternative for those of us who don’t consume dairy.” Local Community Foods producer Heartbeet Farm in Zumbro Falls, Minnesota, provides the carrots and potatoes for this recipe.

Seward Co-op is issuing a voluntary recall on the Pork Banh Mi sandwich from the Grab & Go department with the packed-on date of Dec. 16, 2018, due to the possible presence of foreign materials.

One customer reported finding a piece of plastic in a sandwich. All of the sandwiches from that batch have been pulled from the shelves at both the Franklin and Friendship stores.

If you purchased this product at Seward Co-op Dec. 17-18, it will be fully refunded at either our Franklin or Friendship store Customer Service desks.

Round up at the register to support our January SEED grant recipient, St. Paul-based Mental Health Resources (MHR). Donations are being accepted at Seward Co-op stores and Seward Co-op Creamery Café.

MHR is a progressive, nonprofit organization that offers community-based mental health and substance use disorder services to adults recovering from serious mental illness.

MHR provides healthy meals and health mentoring for 400 neighbors who are recovering from serious mental illness so they can thrive physically and mentally.

Seward Co-op’s SEED Program
For more than 45 years, Seward Co-op has been committed to giving back to our community. In 2011, we introduced SEED, a new way for customers to participate in this commitment. This simple yet powerful community giving program allows customers to round up their grocery or Creamery Café bill for recipient organizations that share our commitment to a healthy community

Beef Bourguignon is one of the most quintessential braises. This recipe utilizes a lower cost cut of beef: the shank. It’s flavorfully marbled and ideal for a long, slow-cooking recipe. Your home will smell amazing, and the meat will fall off the bone.

Seward Co-op’s Meat and Seafood department is accepting orders now for special holiday cuts. Place your order now at the Meat counter!

Ingredients

1 large beef shank, approximately 2.5 lbs.

1 large onion, diced small

3 stalks celery, diced small

3 large carrots, cut into 1-inch chunks

1/2 lb. button mushrooms, quartered

salt

1 tsp. black pepper

1/2 tsp. clove or several whole cloves

3/4 c. red wine

2 c. organic Seward-made beef stock (suggest doubling if using Dutch oven)

1 Tbsp. apple cider vinegar

1 heaping Tbsp. minced garlic

2 rosemary sprigs

4 thyme sprigs

4 Tbsp. Seward-made tallow or duck fat for searing

Cast-iron skillet

Directions
Heat 2 Tbsp. tallow in skillet on high heat. Pat shank dry. Season liberally with salt and pepper. Sear shank on all sides. Set aside. With tallow, sauté onion, carrot and mushroom. Add garlic and herbs. Stir frequently. Remove vegetables; set aside. Add wine and scrape to deglaze. Add vinegar and stock. Bring to a low boil, reduce heat and cover tightly with lid. Braise 3.5-4 hours. Add vegetables and herbs back into the skillet for last hour to 90 minutes. When the meat is tender, remove and set aside tented in foil to rest. Strain liquid, return to pot, simmer and reduce until thickened. Enjoy!

Through whole carcass butchery, our Meat and Seafood staff preserves connections with local farmers—and a unique skillset you can’t find at most conventional grocery stores. Our in-house meat cutters know our producers and can speak directly to how the animals are raised before they are sold in large pieces to Seward Co-op.

In many cases, co-op staff have visited the field or walked through the barn where the animals are raised. We know that while hogs from Pork & Plants may not be certified organic, the plants grown at that farm are, and the hogs are raised on that same land. At Peterson Craftsman Meats in Osceola, Wisconsin, beef is dry-aged for 21 days, a process that improves flavor and tenderness but isn’t necessarily called out on their packaging.

Thanks to our producers and skilled co-op staff, we’re able to create nutrient-dense foods at Seward: rendering fat for schmaltz, lard, tallow and duck fat, utilizing bones for collagen-rich broth, and making high-quality ground beef out of trim. Did you know that offal is available at your co-op? Seward’s sausage production team is featuring organ meat in chicken liver pate and a Haggis-inspired sausage.

Our staff is well-equipped to produce any cut you would like to special order. They are also happy to talk about preparation techniques that best suit the various cuts, or about alternate pieces you can substitute in your recipe.

Whole carcass butchery is an investment—in stronger ties to local producers, expertise that can be passed on to customers, and a more sustainable model with less waste. We encourage you to strike up a conversation with our knowledgeable staff, some of whom have more than 20 years of meat-cutting experience. Winter is the perfect time to try something new in Meat and Seafood.

Benefits of Whole Carcass Butchery

Seasonal Eating—Autumn and winter are great for stews, braises and roasts. These hearty meals create a warm,
aromatic atmosphere for sharing a meal together.

Sustainability—Whole carcass butchery supports small producers and utilizes all parts of the animal, making possible unique specialty products.

Value—Learn how to prepare more cost-effective cuts. Bonein is less expensive because you are paying for the weight of the bone, which can be used in your own bone broth. Save up to 25 percent with meat bundles. Or buy larger cuts to be prepared once and used in multiple meals.

Satisfaction—High-quality meat can be savored in smaller portions. Try a 4-6 oz. portion alongside mixed veggies roasted in animal fat or stewed in beef broth.

Nutrition—Found most concentrated in red meat, zinc is a vital nutrient, integral to immune system function and insulin effectiveness. Quality
meat provides iron and healthy fats. Bone broth contains collagen, great for skin and hair.

Expertise—Our staff knows exactly where your meat comes from and how to prepare different cuts to meet your needs.