Stone fruit season has begun! When we talk about stone fruit, we are talking about peaches, nectarines, plums, pluots, apricots, and cherries. The name “stone fruit” comes from the stone-like seeds inside. These varieties peak from June-September and the harvest spans warm climate regions. About a month ago we welcomed the first yellow peaches from Mexico and they were luscious and juicy–best eaten over the sink. It’s fun to watch as the season progresses to see from which regions the stone fruit is sourced. As mentioned the first harvest comes from Mexico, then California, followed by Washington’s, mid-summer yields Colorado peaches, and we close out the season with local Wisconsin and Michigan fruit from Partner Farms. Some notes about stone fruits:
Apricots have velvety skin and flesh, and are smooth and sweet with a faint tartness.
Cherries are the smallest stone fruits. There are many varieties of dark sweet cherries as well as the even sweeter yellows. The most popular yellow cherry is the Rainier and it has a delicate honey like flavor.
Peaches have soft and fuzzy skin with juicy, luscious flesh. Yellow fleshed peaches tend to have a balanced sweet/tart flavor unless they are the late season sub-acid varieties which are very sweet. White peaches have little to no acidity and are very sweet.
Nectarines are smooth skinned and very similar to peaches yet often have a thicker texture and become more syrupy when ripe. White nectarines have little to no acidity.
Plums are generally grouped into red and black categories though there are a great number of varieties of sweet, juicy plums. Plums sometimes have tart skin which compliments the ultra sweet flesh.
Pluots are hybrids of plums and apricots. There are numerous varieties of pluots resulting from different combinations of plum and apricot varieties as well as plum to apricot ratio variance. Pluots usually have a more complex flavor profile than plums. Some varieties you will see this year are flavorosa, flavor grenade and dapple dandy.
While stone fruit season is exciting, one of the most disappointing occurrences in the produce department is coming across a mealy, dry peach or nectarine. We taste test the stone fruit that goes onto the sales floor whenever possible, but sometimes the fruit just isn’t ripe enough to be able to decipher its future. There is a scientific explanation as to why stone fruit becomes dry, or mealy. Enzymes that help break down the undesirable qualities are produced in the ripening process. These enzymes work to break down chloroplast and pectin. Chloroplast is responsible for the green color in unripe fruit and pectin is the reason unripe fruit is hard. As the chloroplast is broken down, you may notice a change in color from greens to reds and yellows. With the disintegration of the pectin, the cell walls are broken down, starch is converted to sugar, and the fruit becomes juicy and soft. These enzymes do not work correctly if the fruit is not handled properly from the time the fruit is picked to the time is arrives at our stores. When unripe fruit is harvested, then lowered to 50 degrees, then brought up to room temperature, these enzymes can be compromised. The pectin is either not disrupted at all or entirely dissolved, and the starch never quite makes the transition to sugar causing gritty, undesirable fruit.
Growers cannot ship peaches that are fully ripe in most cases; therefore, temperature control for peaches is of the utmost importance. It is every peach growers challenge to wait to pick the fruit until it has ripened enough on the tree but not so much that it will bruise during shipping. When selecting peaches you should look for ones that are heavy for their size and have a peachy scent. Avoid peaches that give to slight pressure and feel light. Do not refrigerate stone fruit at home unless it is fully ripe and you have an excess.
There are so many ways you can use stone fruit. Eating out of hand always works, but you can also roast, poach, sauté, bake, make pies and crisps, toss in salads, make jams, sauces, salsas and chutneys, or grill stone fruit. Now that we have an abundance of local tomatoes and peaches and nectarines coming in, it would be an ideal time to try this peach salsa recipe.
Ingredients
1 ripe peach, peeled, pitted, diced (could use nectarines)
1 medium yellow or orange tomato, cored, cut into 1/2-inch pieces
1 Tbsp. chopped fresh mint leaves
1 Tbsp. chopped fresh cilantro
¼ cup chopped sweet onion, such as Vidalia
1 Tbsp. lime juice, plus more to taste
1 tsp. minced, seeded jalapeño, plus more to taste
¼ tsp. kosher salt, plus more to taste
Preparation
Toss all ingredients in a bowl. Season to taste with additional lime juice, jalapeño or salt, if desired. Serve salsa with tortilla chips, or spoon onto grilled chicken or fish.
The Franklin and Friendship store are open from 8 a.m.–8 p.m. and the Co-op Creamery Cafe is closed on July 4th. Stay safe and stop in if you need anything!
Join Coastal Seafoods and the Seward Co-op Meat and Seafood Department for a special intro to the Seward fish case! We’ll discuss seafood sustainability and sink our teeth into preparation techniques like grilling, baking and breading. Walk away with the confidence to cook your catch of the day! Karl Gerstenberger, Meat and Seafood Manager at the Friendship store, is a Northern California trained chef and former fish cook at Aquavit.
Karl Gerstenberger, Seward Co-op Meat and Seafood Department and Chris Nelson, Coastal Seafoods
$12/$10 co-op owners
On May 20, SunOpta expanded the May 3 voluntary recall of its roasted sunflower kernel products, because they may contain listeria. Between May 5, 2016 to May 19, 2016, Seward Co-op may have sold products affected by this recall at both the Franklin and Friendship stores.
Bird Bars – various sizes for $12.99/lb.
UPC code 0-0200619-XXXXX where the X’s are various numbers
Ginger Golden Beet Kale Salad-various sizes for $9.99/lb.
UPC code 0-0203336-XXXXX where the X’s are various numbers
If you purchased any of the above products at Seward Co-op between May 5, 2016 to May 19, 2016, recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595. Consumers can find more information at www.recallinfolink.com.
 Store Specials |
Owner Deals |
May 18 – May 31 |
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After living in my house for over five years, I will finally plant a garden this year. Last night my best friend and I prepared a small plot of land in my backyard for the addition of organic topsoil and compost. After adding the topsoil and compost, we will select starter plants from Riverbend Farm, which we are carrying at both Friendship and Franklin stores. You can plant herb and vegetable gardens on different scales and you can grow food with very little investment. Container gardens and raised bed gardens are great ways to start. Here are some tips I got from an expert gardener:
As of writing this, I have very little experience to impart on gardening. So far the only thing I’ve grown is rhubarb (it was there when I moved in). If you are a new gardener like me, I would recommend finding an accessible guide on the internet, or in a library, or bookstore to have by your side such as the Farmer’s Almanac. Not everything is as easy to grow as rhubarb!
Speaking of rhubarb, we are sourcing most of this year’s rhubarb from the Hmong American Farmers Association (HAFA). The HAFA Farm is a 155-acre research and incubator farm located in Vermillion Township, just 15 minutes south of Saint Paul, Minnesota. HAFA sub-leases the land to members who are experienced farming families. HAFA also maintains multiple research and demonstration plots to provide continuing education in sustainable agricultural practices to their member-farmers. Since acquiring the HAFA Farm in 2013, they have begun implementing numerous sustainable agricultural practices such as composting, succession planting, installing grass roadways, laying down erosion blankets, planting waterway pollinator habitat, and restoring oak savanna. They are also keeping bees, executing a whole farm pollinator plan and conducting a multi-year cover crop research project to study the effects of various cover crops on water and soil health.
Rhubarb is typically used as a fruit, sweetened with sugar and put into pies, crisps, and jams, but it can also be made into a savory recipe. This recipe for Rhubarb-Beetroot Salad with Arugula and Basil sounds absolutely refreshing.
Ingredients:
2-stalks of rhubarb, peeled
2-handfuls arugula, washed
2- beetroot, medium
1/2 tsp. of butter (or olive oil)
1 Tbsp. of olive oil
1 tsp.balsamic vinegar
1 tsp. teaspoon of honey
2 Tbsp. ricotta (or very mild creamy goat cheese)
alfalfa or other sprouts
4-Basil leaves
Salt and pepper
Preparation:
First, prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45 minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut into bite size pieces; set aside to cool.
Meanwhile, cut the rhubarb into slices. Heat butter in a pan, add the rhubarb when it’s sizzling. Add a teaspoon of honey and let it melt. Lower the heat and let the rhubarb cook for about five minutes; it should be soft but still crunchy. Deglaze with a few drops of balsamic vinegar. Add a pinch of salt, set aside.
Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices. Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta beforehand if you prefer).
Prepare a dressing from balsamic vinegar, olive oil, a little honey and salt and pepper. Drizzle over the salad – enjoy!
Store Specials |
Owner Deals |
May 4 – May 17 |
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On May 3, SunOpta issued a voluntary recall of its roasted sunflower kernel products, because they may contain listeria. Between Mar. 14, 2016 to May 3, 2016, Seward Co-op may have sold products affected by this recall at both the Franklin and Friendship stores.
Bird Bars – various sizes for $11.99/lb.
UPC code 0-0200619-XXXXX where the X’s are various numbers
Ginger Golden Beet Kale Salad-various sizes for $4.64/lb.
UPC code 0-0203336-XXXXX where the X’s are various numbers
If you purchased any of the above products at Seward Co-op between Mar. 14, 2016 to May 3, 2016, recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595. Consumers can find more information at www.recallinfolink.com.
On May 1, Doctor Kracker issued a voluntary recall of its Pumpkin Seed Cheddar Cheese Crackers, because they may contain undeclared milk, not listed as an ingredient on the label. Persons who have an allergy or severe sensitivity to milk run the risk of a serious or life-threatening allergic reaction if they consume this product. Between Feb. 1, 2016 to Apr. 30, 2016, Seward Co-op may have sold products affected by this recall at both the Franklin and Friendship stores.
Doctor Kracker Pumpkin Seed Cheddar Cheese Crackers – 7 oz. for $3.99, from Feb. 1, 2016 to Apr. 30, 2016
UPC: 8 9553800002 4
Best by date: 10/06/16, 10/13/16, and 10/27/16
If you purchased any of the above products at Seward Co-op between Feb. 1, 2016 to April 30, 2016, recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595. Consumers can find more information at www.recallinfolink.com.
Seward Co-op is hosting a plant sale from Sunday, May 1 through Sunday, June 5. The sale will feature starters from Riverbend Farm. For some time, the co-op had been in search of additional opportunities through which to work with this values-oriented farm. Riverbend is a pioneer in organic seed saving, and they seek the best varieties of seeds that have been bred to withstand the ever-changing climate here in Minnesota. Stop in either of our store locations and browse our wide selection of starter plants available on our seasonal display tables.
Here are the starter plants Riverbend Farm is growing this season. You will see many of these plants in our stores during the sale. Below, is everything you need to know about the seeds used in growing the starter plants to make an informed decision.
Organic – certified organically grown seeds
Non-organic – Seed not certified organic, but plants raised organically
Organic Hybrid – seeds from crosses of the same species produced under organic conditions
Non-organic Hybrid– seeds from crosses of the same species produced under non-organic conditions (these are used only when organic seed is unavailable)
Open Pollinated (OP) – seeds from plants of the same species and the same variety that reproduce the original variety
Locally Produced Open Pollinated – OP seeds that are produced within about 15 miles from here. All locally produced seeds cannot be produced in one location.
Locally Adapted and Produced Open Pollinated – Some OP seed is produced in areas that have a climate that is nothing like ours or may have been produced in an industrial organic system.
Aji Crystal Pepper, Open Pollinated
Aji Dulce Pepper, Locally Adapted and Produced Open Pollinated (organic)
Alma Pepper, Open Pollinated
Amadeus Broccoli, Organic Hybrid
Amber Tomato, Locallly Produced Open Pollinated (organic)
Amish Paste Tomato, Locallly Produced Open Pollinated (organic)
Beatrice Eggplant, Non-organic
Black Krim Tomato, Organic
Blue Solaise Leek, Open Pollinated (organic)
Blush Tomato, Locallly Produced Open Pollinated (organic)
Boldog Pepper, Open Pollinated (Organic)
Brandywine Tomato, Locallly Produced Open Pollinated (organic)
Calabrese Broccoli, Open Pollinated (organic)
California Yellow Bell Pepper, Open Pollinated (organic)
Carmen Pepper, Organic Hybrid
Champion Collards, Locally Adapted and Produced Open Pollinated (organic)
Chef’s Choice Tomato, Open Pollinated (Organic)
Cherokee Purple Tomato, Locallly Produced Open Pollinated (organic)
Chianti Rose Tomato, Locallly Produced Open Pollinated (organic)
Cippolini Onion, Open Pollinated
Cocozelle Zucchini, Organic Hybrid
Columbia Cabbage, Locally Adapted and Produced Open Pollinated (organic)
Cyril’s Choice Tomato, Open Pollinated (Organic)
Early Early Gal Tomato, Organic
Early Jersey Wakefield Cabbage, Locally Adapted and Produced Open Pollinated (organic)
Early Purple Vienna Kohlrabi, Open Pollinated (Organic)
Emiko Napa Cabbage, Organic Hybrid
Evergreen Tomato, Organic
Fehezeron Pepper, Locally Adapted and Produced Open Pollinated (organic)
Festiva Broccoli, Organic Hybrid
Fresno Pepper, Open Pollinated
Goldy Zucchini, Organic Hybrid
Goodman Cauliflower, Open Pollinated (organic)
Granadero Tomato, Organic Hybrid
Gypsy Queen Pepper, Locally Adapted and Produced Open Pollinated (organic)
Habanero Pepper, Open Pollinated
Hinkelhatz Pepper, Locallly Produced Open Pollinated (organic)
Jalapeno Pepper, Non-organic
Kim Chi Pepper, Open Pollinated (Organic)
King of the North Pepper, Locallly Produced Open Pollinated (organic)
Kossak Kohlrabi, Open Pollinated (organic)
Lacinato Kale, Locally Adapted and Produced Open Pollinated (organic)
Lime Green Salad Tomato, Open Pollinated (Organic)
Lipstick Pepper, Locally Adapted and Produced Open Pollinated (organic)
Listada di Gandia Eggplant, Non-Organic, Open Pollinated
Lunchbox Pepper, Open Pollinated (Organic)
Marketmore 76 Cucumber, Open Pollinated (organic)
Martian Giant Tomato, Locally Adapted and Produced Open Pollinated (organic)
Moonglow Tomato, Open Pollinated (Organic)
Muskovich Tomato, Organic
Mutable Zucchini, Open Pollinated (Organic)
Nash’s Green Kale, Open Pollinated (organic)
Olympus Pepper, Organic Hybrid
Orient Express Eggplant, Non-organic
Otto Creek Ground Cherry, Locally Adapted and Produced Open Pollinated (organic)
Pablano Pepper, Open Pollinated (organic)
Parade Onion, Open Pollinated (organic)
Paul Robeson Tomato, Organic
Peron Sprayless Tomato, Locally Adapted and Produced Open Pollinated (organic)
Persimmon Tomato, Organic
Pineapple Tomato, Organic
Prudens Purple Tomato, Organic
Pure White Eggplant, Open Pollinated (Organic)
Purple Tomatillo, Locally Adapted and Produced Open Pollinated (organic)
Putszakolsa Tomato, Locallly Produced Open Pollinated (organic)
Rainbow Lacinato Kale, Locally Adapted and Produced Open Pollinated (organic)
Raven Zucchini, Organic Hybrid
Red Ace Beets, Organic Hybrid
Red Chard, Open Pollinated (organic)
Red Russian Kale, Locally Adapted and Produced Open Pollinated (organic)
Redwing Onion, Organic Hybrid
Rose Tomato, Organic
Serrano Pepper, Non-organic
Shallot Organic, Hybrid
Silver Slicer Cucumber, Open Pollinated (organic)
Skywalker Cauliflower, Organic Hybrid
Sungold Cherry tomato, Non-organic hybrid
Sungreen Cherry Tomato, Open Pollinated (Organic)
Talon Onion, Organic Hybrid
Traviata Eggplant, Organic Hybrid
Trinidad Spice Pepper, Locally Adapted and Produced Open Pollinated (organic)
Uncle Everett Tomato, Organic
Valencia Onion, Organic
Valencia Tomato, Organic
Click here for a description of the plants above.
