In the town of Arauco in the La Rioja province of Argentina stands the oldest olive tree in the country, planted in the 1600s. Although not native to Argentina, the Arauco olive is highly prized for its buttery smoothness and meaty texture, and for the robust floral and fruity flavor notes it contributes to olive oil.

There, in the Antinaco-Los Colorados Valley, the cooperative producers of Riojana extra virgin, fair trade organic olive oil are cultivating much more than their 350 olive trees. Through cooperation, they are growing a healthy, vibrant and sustainable community.

When you purchase Riojana olive oil you are not just purchasing a delicious ingredient to enjoy, you are casting a vote in favor of cooperative, fair trade businesses—and helping more than 422 cooperative members continue to invest in a brighter future.

Reinvesting profits for health and education

La Riojana’s founders came from Italy to Argentina in the 1940s and began cultivating grapes for the production of wine, and planting olive trees as a natural companion plant. Certified fair trade by Fairtrade International in 2006, the members of the cooperative have invested more than $11 million Argentinian pesos (~ $730,000 US), primarily from the sale of their fair trade organic wines, in projects including a new drinking water supply for the village of Tilimuqui, where many of La Riojana’s workers and their families live. The fair trade premium has also been invested in production improvements, new community centers and medical equipment, but the most visible result of the cooperative’s reinvestment in its farmer members and their families can be seen in their commitment to education.

A new secondary school specializing in agriculture opened in Tilimuqui in 2010. Offering free education to children age 13-18, the school has had a profound impact on its community, providing a catalyst for local development, increasing employment by the creation of more than 50 new jobs at the school, and providing training in technical agronomy to help slow the migration of young people to larger cities. Since 2010, enrollment in the school has grown from 33 pupils to more than 300. With plans to build new classrooms, the cooperative hopes to expand the school’s capacity to 600 students in the next few years. The cooperative also provides kits of school supplies to children of its members, as well as free computer courses to adult community members.

Focusing on environment to ensure a bright future

Besides supporting health and education, the cooperative is invested in green initiatives and sustainability, so transitioning more of its growers to become equivalency USDA Certified Organic is another important goal. With a focus on becoming carbon neutral, La Riojana Cooperative is introducing improved water management techniques, the use of solar and bio energy and a reforestation project.

To our owners, customers, neighbors and staff,

The diversity of our staff and customers, which include immigrants and refugees, is key to our identity and strength. At this time, we look to our Ends statement, which emphasizes “inclusive, socially responsible practices.” Everyone is entitled to respect and freedom from discrimination based on who they are or where they are from.

“Everyone Welcome,” the words above the Franklin and Friendship entrances, are perhaps more important now than ever. In the days to come, let’s embody these words through a spirit of inclusion and cooperation.

Tuesday, Feb. 14

This Valentine’s Day, treat your sweetheart at the co-op! On Tuesday, Feb. 14, the dining areas in both the Franklin and Friendship stores will be decorated with table linens and fresh flowers. We’ll also offer bouquet wrapping at both store locations between 1 and 5 p.m. You may also choose to wine and dine your valentine at the Seward Co-op Creamery Café.

Whether you call it a goddess bowl, a Buddha bowl or something else, nobody can stop talking about these one-dish wonders with infinite tasty combinations. Start with a base of cooked grains, noodles, rice or oats, and build yourself an amazing breakfast, lunch or dinner with layers of flavors in every spoon or forkful. Last night’s leftover chicken or braised tofu becomes an exciting meal with the addition of cooked greens, crispy shredded carrots and a splash of hot sauce. No leftovers? Seward Co-op’s seasonal simple proteins available in the grab & go of the deli are a convenience substitute! Start your day right with an avocado and egg brown rice bowl (recipe below) or a quinoa acai bowl, layered with sliced banana, fresh berries, yogurt and honey.

Avocado and Egg Brown Rice Bowl

By: Co+op, stronger together

Ingredients

1 ½ cups leftover cooked brown rice

2 large eggs

2 tsp. canola oil or butter

1 large avocado

Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce

Preparation

Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. Crack each egg, place in the pan, and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently.

While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch. Serves 2.

Serving Suggestion

Transform this rice bowl into a quick, filling lunch with the addition of leftover chicken, turkey or cubed baked tofu. Or for a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.

Nutritional Information

410 calories, 21 g. fat, 210 mg. cholesterol, 85 mg. sodium, 43 g. carbohydrate, 8 g. fiber, 13 g. protein

Why is one of the most ancient of grains suddenly becoming a trendy ingredient? Farro has been a common staple of Mediterranean cooking since the days of the Roman Empire. Considered an heirloom grain, farro is described as being nutty, earthy, chewy and satisfying. Whole-grain farro benefits from being soaked in water or broth overnight in the refrigerator to speed up the cooking time, but it can be simmered for 30 to 40 minutes without the extra soak. Use farro in pilafs, any hearty grain-based salad or as a substitute for Arborio rice in a risotto.

Many of us have so much on our plates these days that we tend to forget to stop and appreciate the little things around us that make life worthwhile. So many people are either anxious about the future or depressed because they are living in the past; not enough of us live in the present. Living in the moment, where life is happening, centers our awareness on the here and now and makes us happier. Despite having a busy life or schedule, it is important to know how to be truly present. This winter, we invite you to adopt a ritual that connects you to “right now.”

Don’t have a ritual? The nice thing is anything can be a ritual — chopping vegetables, folding laundry, getting up in the morning, the list is endless. Our favorite winter ritual is drinking herbal tea because it is not only good for health, but the soul, too. There are many health benefits that come along with drinking herbal tea, like hydrating dry winter skin and promoting digestion relief after meals. Here’s a morning herbal tea ritual for inspiration:

• Choose a tea based on your mood.

• Take in the aroma of the herbs and dried tea.

• Boil the water in your kettle of choice.

• Portion the tea according to your flavor preference.

• Add the boiling water over the tea to infuse in a teapot or a tea press, and steep covered for 10 minutes.

• Remove the teabag or push the plunger to stop infusion. I like to add a small squirt of honey because I believe it brings out the flavors of the tea.

• Take a whiff of the tea and wait (im)patiently for it to cool enough to avoid burning your mouth.

Dig into these bulk tea recipes, provided by Seward Co-op staff member, Amanda Reeder.

More than with most dishes, what we think of as “chili” probably has a lot to do with where we live. Here are some popular regional chili varieties to try!

• Texas chili: classic, spicy tomatoes-based all-beef chili that is sometimes served with a side of beans
• Cincinnati chili: add cinnamon, cloves, allspice, or chocolate and serve over spaghetti with optional toppings of cheese, onions, and beans
• Southwestern-style chili verde: green chilis, garlic, tomatillos and cubed pork make a rich, tangy chili
• Chicago-style chili: ground beef, kidney beans, tomatoes, onions and beer–perfect for topping a hot dog

For a new take, on this staple dish check out these recipes from strongertogether.coop:

• Bison Chili
• Spicy White Bean Chili
• Turkey and Sweet Potato Chili
• Three Bean Chili

Today, citrus fruit is cultivated worldwide where the growing climate is conducive. Origins of this juicy fruit are most commonly traced back over 4,000 years ago to Southeast Asia, China, and India. However, recent research suggests that the first citrus plants were found in Australia, New Caledonia and New Guinea. It wasn’t until the late 1600s that we see evidence of cultivated citrus crops here in the United States.

Citrus, and all its wonderfully alluring varieties (see our seasonal Citrus Guide), are the world’s most widely planted fruits for human consumption. In this hemisphere, we reap the benefits of this abundant season primarily from November-March. The Valencia orange is an exception; this delightful variety is in season over the late summer and fall. And of course there are some late spring varieties, such as the crowd-pleaser Pixie Tangerine sometimes seen all the way into June.

We hope you’ll stop by our Produce department this winter and pick out something new to you!

Today, citrus fruit is cultivated worldwide where the growing climate is conducive. Origins of this juicy fruit are most commonly traced back over 4,000 years ago to Southeast Asia, China, and India. However, recent research suggests that the first citrus plants were found in Australia, New Caledonia and New Guinea. It wasn’t until the late 1600s that we see evidence of cultivated citrus crops here in the United States.

Citrus, and all its wonderfully alluring varieties (see our seasonal Citrus Guide), are the world’s most widely planted fruits for human consumption. In this hemisphere, we reap the benefits of this abundant season primarily from November-March. The Valencia orange is an exception; this delightful variety is in season over the late summer and fall. And of course there are some late spring varieties, such as the crowd-pleaser Pixie Tangerine sometimes seen all the way into June.

We hope you’ll stop by our Produce department this winter and pick out something new to you!

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.