On Dec. 21, SunSpire Organic voluntarily recalled its 42% Cacao Semi-sweet Chocolate Chips and 65% Cacao Bittersweet Chocolate Chips because the products may contain undeclared milk ingredients. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products. Between Oct. 21 and Dec. 21, 2016 Seward Co-op may have sold affected products.
SunSpire Organic 42% Cacao Semi-sweet Chocolate Chips (9 oz.)
UPC: 77241500750
Best By Dates: Feb. 24, 2017 through Sept. 19, 2018
SunSpire Organic 65% Cacao Bittersweet Chocolate Chips (9 oz.)
UPC: 772415007607
Best By Dates: Apr. 17, 2017 through Sept. 10, 2018
If you purchased this product at Seward Co-op between Oct. 21 and Dec. 21, 2016, it will be fully refunded at either our Franklin or Friendship store Customer Service desk.
Seasonal celebrations are in full swing and in this spirit, we’re hosting a photo contest. To enter, send us a picture of your seasonal celebration with a brief description, however it is defined. Whether it’s events with family or friends, an activity that connects people to history or cultural heritage, or a prized possession, we’d love to see it.
Please include #SewardPhotoContest2016 in your social media post or send photographs to sewardfoodcoop@gmail.com with your contact information including: name, e-mail, and phone number. Photographs must be submitted in .jpeg, .jpg or .gif format, edited for web, at least 2,000 pixels wide and no larger than 10 MB. Please send separate e-mails for each photo submitted.
You retain your rights to your photograph; however, by entering the contest, you grant the Seward Co-op (and those authorized by the Seward Co-op) a royalty-free, perpetual, non-exclusive license to publicly display, distribute, reproduce and create derivative works of the entries for Seward Co-op publications and promotional materials. Any photograph reproduced will include a photographer credit as feasible. The Seward Co-op will not be required to pay any additional consideration or seek any additional approval in connection with such uses.
All entries must be received by 11:59 PM Central Standard Time on January 15, 2017
Photo entries will be judged based on creativity, quality, originality, responsiveness to the prompt and overall impact. Judging will be conducted by the Seward Co-op Marketing Department. Seward Co-op will select a grand prize winner, as well as first and second runner-ups. Winners will be notified via the contact information provided with entry and will have five business days to claim their prize. Please do not contact us about the status of entries or judging.
Grand Prize: $100 Seward Co-op gift card
1st Runner-up: $50 Seward Co-op gift card
2nd Runner-up: $25 Seward Co-op gift card
Earth Balance has voluntarily recalled Vegan White Cheddar Flavor Mac & Cheese due to the presence of a potential milk allergen. Product has a “best by” date ending in 2017. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products. Seward Co-op may have sold products affected. All affected product has been pulled from the shelves from both stores.
Vegan White Cheddar Flavor Mac & Cheese – $2.99
Best By Date: Any date ending in “2017”
Size: 6 oz.
UPC: 89544400140
If you purchased this product at Seward Co-op, it will be fully refunded at either our Franklin or Friendship store Customer Service desk.
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.
This year’s heavy rains have significantly impacted many of the farms that supply natural foods cooperatives. Damage to crops is in the hundreds of thousands of dollars, and several farmers are facing the prospect of losing their farms. Impacted farms include such long-time Seward partners as Featherstone Farm, Heartbeet Farm, Hoch Orchard, Driftless Organics and more.
Co-ops around the Twin Cities and across the upper Midwest partnered to raise funds to assist these farms. Between Thursday, Nov. 17, and Wednesday, Nov. 23, Seward Co-op sold $452,249 in P6 sales, of which we committed to donate 1%, in the amount of $4,522. Additionally, generous owners and shoppers directly donated $268, bringing our combined total contribution to $4,790. Your help cultivates a stronger, healthier community; thanks to everyone who participated in this campaign to save our local farms!
Relief funds will be administered by the Cooperative Development Fund (CDS). CDS is a 501 (c) 3 charitable family of funds that advances economic development through cooperative enterprise. Their mission is to promote community, economic, and social development through cooperative enterprises.
If you wish to make a donation of your own, checks can be made out to:
Cooperative Development Fund of CDS
% Bob Olson
145 W. University Ave Suite 450
St. Paul MN 55103
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. This year, Seward shoppers will find local chestnuts from Badgersett Farm out of Canton, Minn. on Seward shelves.
Badgersett Research farm grows chestnut, pecan and hazelnut trees using sustainable and organic methods. With roots going back to 1978, Badgersett Research Corporation works on bringing “Woody Agriculture” into the mainstream world of full scale staple food production. Local pecans are certainly a novelty, these are the farthest north growing trees.
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.
Winter is the perfect season to rest and rejuvenate from the busy summer. However, don’t get too comfy and forget to go outside and get active from time to time. Bundle up and celebrate the magical winter season with friends or family — attend a winter celebration and break bread, suit up to build a snowman with the kids, or get in a snowball fight with your siblings while the meal is still simmering.
If you’re attending a winter celebration, chances are you’ll want to bring something thoughtful for the host. Why not stop by the co-op and browse our handcrafted, P6 gifts from small, local, and/or cooperatively owned producers? We have everything from Norfolk pines and poinsettia floral gifts to oil diffusers and essential oils. Not sure what to get? Purchase a gift card or consider giving the gift of ownership in the co-op. Talk to our Customer Service staff for more information.
Our scratch-made seasonal bakery items are made fresh daily by our team of bakers. Made with high-quality, simple ingredients, we offer something for everyone. These items are the perfect addition to any gathering.
Are you hosting this year? Pre-order your local holiday favorites in our Meat & Seafood Departments!
In fall, when the weather turns cool, one of my favorite things to do is roast squash. Not only is it one of the easiest things to cook, the many varieties of squash provide the pallet with dramatic distinction and subtle nuances. I would have to say, two of my favorite varieties are spaghetti and delicata squash. Spaghetti squash, when roasted to perfection, is slightly sweet, tender and succulent. Many people like to use it as a pasta substitute, but I prefer to savor it simply with butter, salt, and pepper. Delicata squash could also be called the dessert squash, because it’s so creamy and brown sugary sweet. I like to cook smaller squash, such as delicata, by placing the whole thing in the oven and roasting at 375 degrees F until the skin is crispy and the squash is fork tender.
Winter squash varieties are some of the most versatile and festive vegetables of the fall harvest. Which one will you fall in love with this season? They are planted in the summer, picked and cured in the fall, and keep well into the winter. These delicious and nutritious seasonal vegetables vary in flavor and texture. Winter squash can be roasted whole; halved and baked; sliced or cubed, and then boiled, steamed, mashed, stir fried, or made into soup. You can season squash with butter or oil, salt and pepper and herbs, or sweeten it with maple syrup, honey or sugar. Here is a guide to help you experiment with many of the winter squash varieties you may find in Seward Co-op’s Produce department.
In fall, when the weather turns cool, one of my favorite things to do is roast squash. Not only is it one of the easiest things to cook, the many varieties of squash provide the pallet with dramatic distinction and subtle nuances. I would have to say, two of my favorite varieties are spaghetti and delicata squash. Spaghetti squash, when roasted to perfection, is slightly sweet, tender and succulent. Many people like to use it as a pasta substitute, but I prefer to savor it simply with butter, salt, and pepper. Delicata squash could also be called the dessert squash, because it’s so creamy and brown sugary sweet. I like to cook smaller squash, such as delicata, by placing the whole thing in the oven and roasting at 375 degrees F until the skin is crispy and the squash is fork tender.
Winter squash varieties are some of the most versatile and festive vegetables of the fall harvest. Which one will you fall in love with this season? They are planted in the summer, picked and cured in the fall, and keep well into the winter. These delicious and nutritious seasonal vegetables vary in flavor and texture. Winter squash can be roasted whole; halved and baked; sliced or cubed, and then boiled, steamed, mashed, stir fried, or made into soup. You can season squash with butter or oil, salt and pepper and herbs, or sweeten it with maple syrup, honey or sugar. Here is a guide to help you experiment with many of the winter squash varieties you may find in Seward Co-op’s Produce department.
Immune systems are truly remarkable, but sometimes they fail, and we find ourselves sick. Sometimes, a few some simple diet and behavioral changes can boost the immune system. Follow the tips below to keep your antibodies on guard this season.
1. Eat healthy. Include a variety of fruits, vegetables and whole grains in your daily diet.
2. Exercise regularly. Take a walk around the block or your office during your lunch break and get out with friends and do an activity together.
3. Keep your stress levels low. Practice breathing exercises when you feel your stress level rising and take breaks to practice self-care. Relax before bed by taking a bath or drinking chamomile tea and be sure to get a good night’s rest.
4. Drink adequate fluids. It is recommended that adults get at least eight eight-ounce servings of water a day.
5. Wash your hands regularly. Proper hand washing decreases the amount of germs that enter your body and prevents them from spreading.
