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Waite House Receives SEED Money from Seward Co-op

December 15, 2014

The movement to change the way Americans eat is many decades old in Minneapolis, and Pillsbury United Communities’ Waite House is one of the oldest forces of them all. For nearly fifty years, Waite House has been targeting “both the immediate needs and the root causes of inequalities in health and nutrition” in the Phillips Neighborhood and beyond. Its innovative approaches are truly inspiring.

Last week, during a small get together in our dining area, Seward Co-op proudly delivered a check to Waite House for $18,497.68, the sum of November’s SEED money (the at-the-register donations from Seward shoppers and owners). In the photo above are representatives from Waite House and Seward Co-op’s cashier staff and front end.

Waite House’s Health & Nutrition programs are varied and ambitious, but they’re all aimed at providing solid opportunities and access to food for families in the Phillips Neighborhood who might not otherwise receive them. Programs include:

  • Food Pantry
  • Community Café
  • Southside Kitchen
  • Culinary Arts Training
  • Produce Giveaway
  • Phillips Community Healthy Living (including an onsite garden!)
  • Commodity Supplemental Food Program
  • Health and Wellness
  • Fare for All
  • Let’s Move

Waite House sent Seward Co-op the note below, describing how some of Seward Co-op’s SEED money would be utilized.

“Thank you to everyone at Seward! The money raised will not only fund an entire school year of youth meals (60-80 per night), but provide us with the ability to ensure that those meals meet the USDA recommended health and nutrition guidelines for youth – as well as continue our standard of kid-friendly, made from scratch meals.”

One of the exciting elements of Waite House’s Health and Nutrition program is that Chef Austin Bartold (pictured, third from the right) leads the Culinary Arts Training at Waite House. This is “a 10-week culinary arts training and kitchen apprenticeship program for young adults ages 16-21 who encounter unjust barriers to employment, such as poverty and education. Youth learn technical kitchen operating and management skills to achieve ‘ServSafe’ credentials while preparing healthy meals during the Community Café for adults and youth in their community who lack access to nutritious food.”
It’s one thing to talk about narrowing the gap between rich and poor and to promote food justice across Minneapolis. Seward shoppers and owners actually do it by funding operations like Waite House through SEED donations.

Upcoming Seward Classes

December 12, 2014

Crock Pot Gumbo: Recipe and How-To Video

December 10, 2014

LaDonna Sanders-Redmond, Education and Outreach Coordinator for the Seward Co-op, visited KARE-11 recently with a terrific winter soup recipe: Crock Pot Chicken Gumbo.

Gumbo is actually pretty easy to make; it just has a lot of ingredients and a number of steps, so people sometimes get intimidated. Just remember LaDonna’s Important Gumbo Tip: Don’t walk away from the roux! You have to keep stirring it. If you’re patient and tend to it, you’ll have the base for a thick, delicious batch of gumbo. (Look how syrupy and thick that completed Gumbo is!)

Watch the video to get all the steps right, then follow the recipe below. Much thanks to KARE-11 and LaDonna for this video and recipe!

Crock Pot Gumbo (Recipe serves 6)

Ingredients:

• 1/3 cup flour

• 1/3 cup cooking oil

• 3 cups chicken broth

• 12 to 16 ounces chicken sausage, sliced about 1/2″ thick

• 2 to 3 cups diced cooked chicken

• 1 1/2 cups sliced okra

• 1 cup chopped onion

• 1/2 cup chopped green pepper

• 1/2 cup chopped celery

• 4 cloves garlic, minced

• salt, to taste

• 1/2 teaspoon pepper

• 1/4 teaspoon ground red pepper

• hot cooked rice

Instructions:

· For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

· Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

· Skim off fat. Serve with hot cooked rice.

Produce at its Peak: Winter Radishes

December 3, 2014

Most of us are familiar with the crimson-skinned, green-top spring radishes, so when a craving sets in, this is the radish we crave. But when those beautiful, red radishes are unavailable, Seward Produce has to turn to winter radish varieties instead. Winter radishes offer an even wider array of colors, textures, and flavors than their springtime relatives. Planted late summer and harvested in the autumn before the first, hard frost, these radishes also have the constitution to store well, providing us with unexpected culinary interest the winter long.

Winter varieties range from mildly sweet to pungently spicy and many variations in between. In both spring and winter varieties, pungent flavors are the result of an enzyme reaction that forms a volatile mustard oil. If you find this distasteful, don’t disregard radishes entirely – choose those that lean on the side of sweet or moderate the bite by peeling (which removes the bulk of the enzymes that reside on the skin) or cook to transform the sharpness into sweetness.

Despite a reputation for heat, radishes are in fact a cooling food. And as we head into cool dry weather notorious for respiratory illness, radishes may be a beneficial addition to the winter diet. Radishes have been reported to help prevent viral infections such as the common cold and to be helpful in clearing sinuses, hoarseness, phlegm, and sore throats.

Black Spanish radishes are clad in a coarse charcoal skin with dense and drier white flesh. The flavor is robust and earthy. This variety takes well to braising and roasting.

The skins of the China Rose radish run the full spectrum of pink at times approaching violet and some bear the impression of a hardwood grain. All encasing pure white flesh. Mildly spicy, they are delicious raw with a sprinkle of salt, make a lovely quick pickle with lime juice and salt, but they are also firm enough to be lightly sautéed in butter or added to a stock for a simple soup.

The Daikon is a Japanese variety of radish that is often pickled or eaten as a finely grated accompaniment to sashimi. This long, white variety is crisp, juicy and relatively mild. May be enjoyed raw or cooked and are a delicious addition to a delicate broth as either garnish or substance.

The Green China radish is mildly sweet, juicy, and crispy. This elongated radish is a leafy green near the root-end fading to white at the tip with a jade green interior. Another versatile variety, the Green China radish may be enjoyed raw or cooked.*

Watermelon (or Beauty Heart) radishes are so called because of their green-cast rind and crimson interior but they are also reportedly eaten as a fruit out of hand in northern China. Crisp and semi-sweet, they are a beautiful and delicious addition to salads. Or boil and mash with ginger for a fresh and invigorating approach to a mashed side.

A wonderfully rustic soup can be made with any variety of winter radish or a combination of a few. Heat oil in a pan and add the dice of a small yellow onion. Once translucent, add 1 pound of chopped gold potato. Cook for a few minutes and add one clove of minced garlic. Sauté for a minute or two and deglaze the pan with a half cup of dry white wine. Stir until the wine has nearly cooked off and add 3.5 cups of vegetable broth. Allow the potatoes to soften before adding ¾ pound of chopped winter radish. Cook until softened and puree. Add a ½ cup of cream, salt and pepper to taste, and serve warm.

*While most of the winter radish varieties will be on the shelf with relative consistency, the green china radish is less frequently available.

Recall: Refrigerated Grocery Product at Seward

November 21, 2014

During a temperature check of one of our coolers on Friday, November 21, the Seward Grocery team found product at unsafe temperatures due to a non-functioning cooler fan. If you purchased any of the products below between 12:00 p.m. Thursday, November 20th and 1:30 p.m. Friday, November 21st, do not consume this product and return it to Seward Customer Service for a full refund. We sincerely apologize for this inconvenience.

The full list of products affected by the cooler-fan failure is below. Please check the PLU code number on the product to see if it is affected by this recall.

64731600002 ANGELICA BEETS, PICKLED (16 OZ) $11.99
64731600003 ANGELICA KIM CHI (16 OZ) $11.99
64731600018 ANGELICA RAW KRAUT, CORTIDO (16 OZ) $11.99
64731600006 ANGELICA RED CABBAGE & GINGER (16 OZ) $10.99
64731600011 ANGELICA SAUERKRAUT (32 OZ) $15.99
64731600001 ANGELICA SAUERKRAUT (16 OZ) $8.99

3826185766 BUBBIES HORSERADISH (5 OZ) $3.29
3826185750 BUBBIES PICKLES, BREAD & BUTTER (33 OZ) $7.29
3826185735 BUBBIES PICKLES, KOSHER DILLS (16 OZ) $4.39
3826185736 BUBBIES PICKLES, KOSHER DILLS (33 OZ) $7.29
3826185747 BUBBIES SAUERKRAUT (25 OZ) $6.99

85027300500 FARMHOUSE SAUERKRAUT, CARAWAY (22 OZ) $9.99
85027300502 FARMHOUSE SAUERKRAUT, HORSERADISH LEEK (16 OZ) $8.99

4956872012 FOLLOW YOUR HEART VEGENAISE, CHIPOTLE (12 OZ) $5.29
4956802016 FOLLOW YOUR HEART VEGENAISE, GRAPESEED OIL (16 OZ) $6.49
4956801016 FOLLOW YOUR HEART VEGENAISE, ORIGINAL (16 OZ) $5.19
4956801032 FOLLOW YOUR HEART VEGENAISE, ORIGINAL (32 OZ) $7.99
4956873012 FOLLOW YOUR HEART VEGENAISE, PESTO (12 OZ) $5.29
4956820016 FOLLOW YOUR HEART VEGENAISE, REDUCED FAT (16 OZ) $5.29

82309252257 FRANCISCOS SALSA, REG PICO DE GALLO (16.2 OZ) $7.99
82309252259 FRANCISCOS SALSA, XRATED PICO DE GALLO (16.2 OZ) $7.99

85966000451 JUST MAYO VEGAN MAYO, CHIPOTLE (8 OZ) $3.59
85966000452 JUST MAYO VEGAN MAYO, GARLIC (8 OZ) $3.59
85966000411 JUST MAYO VEGAN MAYO, ORIGINAL (16 OZ) $4.49
85966000453 JUST MAYO VEGAN MAYO, SRIRACHA (8 OZ) $3.59

2354740021 MISO MASTER MISO, MELLOW WHITE OG (16 OZ) $9.59
2354740055 MISO MASTER MISO, MELLOW WHITE (8 OZ) $5.99
2354740011 MISO MASTER MISO, RED OG (16 OZ) $10.59

60302809951 RPS PASTA COMPANY PASTA, FETTUCCINE SPINACH GF (9 OZ) $4.29
60302809913 RPS PASTA COMPANY PASTA, FRESH FUSILLI GF (9 OZ) $4.29
60302809914 RPS PASTA COMPANY PASTA, LASAGNA SHEETS GF (12 OZ) $5.29
60302809912 RPS PASTA COMPANY PASTA, LINGUINI GF (9 OZ) $4.29

78202962304 SALSA LISA SALSA, HOT (32 OZ) $6.99
78202932601 SALSA LISA SALSA, CHIPOTLE (15 OZ) $4.79
78202962303 SALSA LISA SALSA, HOT (15 OZ) $4.79

78202962301 MISO MASTER MISO, MELLOW WHITE (15 OZ) $4.79
78202962302 MISO MASTER MISO, MELLOW WHITE (32 OZ) $6.99

4144500400 SCHORRS PICKLES, HALF SOURS (32 OZ) $5.99

70223001013 SOUTH RIVER MISO, 1 YR AZUKI OG (16 OZ) $10.99
70223001012 SOUTH RIVER MISO, CHICKPEA OG (16 OZ) $10.99
70223001010 SOUTH RIVER MISO, SWEET WHITE OG (16 OZ) $9.99

85544600212 SPIRIT CREEK CURTIDO, FERMENTED (16 OZ) $8.99
85544600206 SPIRIT CREEK DILLY BEANS, FERMENTED (16 OZ) $9.99
85544600200 SPIRIT CREEK KIM CHI (16 OZ) $9.99
85544600201 SPIRIT CREEK SAUERKRAUT, GREEN (16 OZ) $8.99
85544600202 SPIRIT CREEK SAUERKRAUT, PURPLE (16 OZ) $8.99

79151721601 SUNJA KIM CHI, CABBAGE (16 OZ) $6.69

85039400400 TRRRIFIC ASPARAGUS (16 OZ) $7.99
85039400401 TRRRIFIC ASPARAGUS, SPICY (16 OZ) $7.99

7487309080 WESTBRAE MISO, MELLOW BR RICE OG (13 OZ) $6.49
7487309086 WESTBRAE MISO, MELLOW RED OG (13 OZ) $6.49
7487309083 WESTBRAE MISO, MELLOW WHITE OG (13 OZ) $6.49

3087130150 WILDWOOD AIOLI, GARLIC (16 OZ) $5.99

89893200100 YONS FOODS KIM CHI (16 OZ) $5.79

Any additional updates can be found at here.

Recall: Salpica products

November 13, 2014

Riba Foods has issued a voluntary recall on certain Salpica salsa and cheese dip products carried at Seward Co-op. Riba is recalling these items due to an undeclared wheat allergen. People who have an allergy to wheat run the risk of allergic reaction if they consume this product.

Salpica product on Seward Co-op shelves are not affected by the recall. However, it is possible that we sold some of the affected lot codes in the past.

If you have purchased the following Salpica brand products (with lot codes found on the packaging) you may return them to Seward Co-op for a full refund.

* Salpica Salsa con Queso dip 16 oz – 604183-32030 with best by dates of 10sep15 through 21feb16
* Salpica Jalapeno Jack Queso Dip 16 oz – 604183-32060 with best by dates of 9oct15 through 28jan16

Any future updates can be found here on the Seward recall page.

Produce at its Peak: Persimmons

November 12, 2014

Hachiya Persimmons at Seward Co-op.
I first tried a persimmon in my early twenties during my first autumn living in Japan. I had neither heard of nor seen a persimmon before, and I was excited by the chatter of the locals who were eager for persimmons – Japan’s national fruit – to reappear as the temperature dropped and the fruits were harvested.

When the persimmon display went up at my local market, I knew nothing of how to select a ripe persimmon. I chose a firm and unblemished fruit and as a result bit into the most bitter, astringent and distasteful fruit I had ever tried. Rashly and naively, I swore off persimmons after that first taste.

Although some varieties of persimmon are native to North America, the varieties we most often see commercially are Japanese persimmons. The flatter fuyu persimmons resemble a tomato in shape, are yellow-orange in color, and may be eaten firm as an apple and still have a mild sweetness. The persimmon I first tried was likely a hachiya – one of a few astringent varieties that must “blet” (a state of softness or decay brought on by over ripening) to bring them to their prime. The hachiya is more elongated than the fuyu, its skin a deeper orange, and when ripe, it has a honeyed sweetness with notes of apricot. Hachiya persimmons are ready to eat when the skin has become leathery and the flesh jellied. The softer and more water balloon-like the hachiya feels, the sweeter the fruit will be.

In the Midwest, we begin to see persimmons in the late fall and in November there is a flush of both fuyu and hachiya varieties. A few years back when I started working at Seward, I was reintroduced to persimmons and in the spirit of knowing the produce we carry, I pushed aside my reservations and tried them again. This time I was prepared – and delighted.

Persimmons may simply be eaten out of hand. While they are delicious on their own, I prefer scooping out the flesh of a fully bletted hachiya persimmon and serving it alongside Donnay chèvre to spread together on slices of bread or crackers. Persimmon of either variety can be cooked into chutneys or frozen whole and eaten as a simple sorbet.

In Japan, they are available fresh as I found them but the astringent varieties are also hung to dry for weeks to become the delicacy known as hoshigaki. The under ripe persimmons are peeled, dunked in boiling water or alcohol to disinfect the surface and then are hung on cords for several weeks. In Japanese homes and shops, the strings of persimmons are hung outside from the eaves of buildings (see below). Here they could be hung inside in a sunny window to protect from frost and squirrels. After a few days of hanging, the persimmons are gently kneaded or massaged every other day. After a few weeks, the sugars will rise to the surface of the fruit as a white, powdery finish. In 4-6 weeks, the persimmons should be shriveled with a chewy texture and a sweetness comparable to dates – a treat well worth the wait and effort.

Hoshigaki drying in Japan. Photo by Laura Bell via Creative Commons License.

Read the New Scorecard

November 6, 2014

Seward Co-op’s 2014 scorecard and annual report is now available. You can read a downloadable version here or pick up a copy at the Customer Service desk. Check out our financial and social performance for this year and learn from the general manager and the board president about where the co-op is headed in 2015.