August is P6 Month, and Seward is going to celebrate every week, straight through to September!

The festivities begin Saturday, Aug. 2, noon-4 p.m.

Join us for the kick-off of a month of visits from farmers, great food vendors, and food tastings on Saturday, Aug. 2. Ferndale, Maple Valley, Organic Valley, Kickapoo Coffee and more will be at the co-op. Plus, there will be chances to win a $100 co-op gift certificate and a P6 gift basket jampacked with food and goodies! Visit the P6 info table for information on the national movement. Tweet a “selfie” with your favorite #P6 product to @sewardcoop for a chance to win a P6 prize!

Watch the P6 website for more details as they become available.

It has not been truly hot so far this year, and for that I am grateful.

Where I grew up in central Kansas, you could count on the mercury hitting 100 by the first week of July and staying that way for two months. We adapted our cooking to fit the season — that is, we ate a lot of salads, grilled things, and we used a toaster oven installed on the screened in porch for any baking projects. Even though it’s been so pleasant there are a couple of low-fuss, low-heat dishes that I’ve been eating night after night simply because they are delicious.

Salad Nicoise

Salad Nicoise is a composed salad – -that is, vegetables and proteins arranged prettily on a nice dish and dressed with a vinaigrette. Traditionally, the proteins are quartered hard-boiled eggs and tuna. In Nice, I have read, it is always canned tuna, not fresh (note coupon pictured on this page, available now! — Editor, 7/15/14). The usual vegetables are all things that we carry from local farms at this moment. From Wisconsin Growers, new red potatoes with skins so thin they can almost be rubbed off. Tomato King cherry tomatoes, so full of flavor and sweetness. Wisconsin Growers green (or purple, or yellow) beans, Featherstone butter lettuce or HeartBeet salanova and pearly Keewaydin green top onions (sliced thin). And then a few capers and olives top off the whole arrangement.

What I have described is traditional. But we Americans are an independent and innovative lot, and there are lots of options. Substitute arugula or romaine for butter lettuce. Bela Sardines, available in cute little tins in the grocery aisle, are great in this salad. Vegetarians could use cubed cheese or marinated chickpeas instead of fish. And as far as vegetables-almost anything goes. Red pepper strips, sliced radishes, tender white turnips, cucumbers, small roasted beets — you name it.

It has been my custom to prepare a salad dressing for the week on one of my days off, and, lately, it’s been a lemony vinaigrette with shallots and tarragon or basil, which goes great on Salad Nicoise. It’s also helpful to steam the green beans, boil potatoes and eggs for use throughout the week, and to wash whatever greens you choose ahead of time. It is a gift to your future self to do this rather pleasant task when time allows, so that later, when you’re hungry and busy, you can have something delicious without a lot of work.

Baked Apricots

The other dish I have been working on perfecting is baked apricots.

In the last week we have finally received the first shipment of Robada apricots, a large variety with a deep red blush and juicy flesh. Many customers and staff members have been eagerly awaiting their arrival. The other day I had three not-quite ripe apricots at home. I cut them in half, removed the pits and nestled them together in a small baking dish. The seed cavities I filled with honey and then the dish went into the toaster oven for 15 minutes at 320 degrees, which is one of five options my particular oven allows. They became soft and mellow, and the honey became one with the apricot. After they had cooled, I sprinkled a few drops of rose water on them, and served them with a little sweetened ricotta and chopped pistachio nuts. The same dish made a nice breakfast the next morning.

One thing that I like about apricots and plums is the slight bitterness that the peel contributes. The contrast with the sweetness of the juice enlivens the palette. In that vein, it is bittersweet to say that this will be my last Produce at Its Peak. I have so enjoyed writing this column over the last year, and serving the Seward Co-op community over the last six. I’m leaving to go to graduate school, but I will always be grateful for the opportunities to learn and to teach that this store and its owners have given me. Thank you!

Are you an owner of Seward Co-op who would like to:

• shape strategic, long-term plans for the co-op;
• learn about issues in the cooperative and natural foods sectors; and
• develop policies that govern the co-op?

Then, please consider running for the board of directors!

Serving on the board is fulfilling and challenging. It requires a strong sense of teamwork and a willingness to learn about the cooperative business model. Directors represent all owners and typically serve three year terms. Candidacy for the board of directors is open to any Seward Co-op owner. Lend your expertise to a thriving, community-owned enterprise!

Candidate Information

If you are considering running for the board, request a candidate packet by clicking here. Or, you can pick one up in person at the co-op’s Customer Service desk. The deadline to submit candidate materials is Aug. 18. All candidates are required to attend one orientation meeting and one board meeting to be eligible to run in the election.

Orientation meetings are Wednesday, Aug. 13 at 6 p.m. and Saturday, Aug. 16 at 10 a.m. in the co-op’s classroom.

Board meetings are held on the last Tuesday of every month, at 6:15 p.m. in the co-op’s classroom. Upcoming dates are: July 29 at Sabathani Community Center, August 26 and September 30.

Employees of Seward Co-op must specify on their candidate application which seat they are seeking: at-large or designated employee director.

After an energized week leading up to June 30th we ended our fiscal year with over $2 million in owner investments. Thank you to everyone who came in to invest in an effort help us reach our goal! Recognizing how far we’ve come in a few short months and just how close we are to our goal of $2.5 million, we have decided to extend our capital campaign. Officially the campaign has been extended through September. However, if we reach $2.5 million before that time it is likely that we will no longer accept owner loans. Class C stock will continue to be available for purchase at customer service.

Owners interested in investing can still request an investment packet at customer service or by contacting me by email or by phone at 612/314-2012. Shares of Class C stock are available for purchase at customer service and appointments for loan closings can be made also by contacting me. On this home stretch, investment totals will be updated frequently in order to give our owners an accurate picture of our progress toward our goal.

On Saturday, July 12, 2014, from 10:30 a.m. to 1:30 p.m., Seward Community Co-operative will celebrate the groundbreaking of its new South Minneapolis store, to be located at the corner of 38th Street and 3rd Avenue. The special event will include notable guest speakers, live music, and, of course, delicious food for attendees.

“We’re excited to celebrate this milestone. It’s a strong testimony to community that we’re able to start this project.” Seward General Manager Sean Doyle said. “It’s been a lot of hard work. We’d like to break ground and break bread with everyone who helped us along the way.”

The new store will be called the “Seward Co-op Friendship Store.”

The event will begin with a brief ceremony commemorating the history of the Greater Friendship Missionary Baptist Church building and neighborhood, followed by guest speakers, music by local bands, and a ceremonial groundbreaking for the new store. This will be followed by more music and refreshments, including brats, lemonade, and other lunch items. All Seward owners, investors, staff, and residents of the Bryant-Central neighborhood are welcome to attend.

Schedule:

10:30–11:15 a.m. – Ceremony

10:30–10:40 a.m – Opening blessings
Jim Rock, First Nations Blessing
Pastor Billy Russell, Greater Friendship Missionary Baptist Church
Iyanifa Ifayonka Songobisi Asafo, United Temple of Ifa/Orisha/Vodun

10:40–11 a.m. – Order of speakers
Minneapolis Councilmember Elizabeth Glidden (Ward 8)
Minneapolis Councilmember Alondra Cano (Ward 9)
State Representative Karen Clark
State Representative Jeff Hayden
State Representative Susan Allen
Inez Walton, longtime neighborhood resident
Madeline Kastler, Vice President, Seward Co-op Board of Directors
Sean Doyle, General Manager, Seward Co-op

11–11:15 a.m. – Groundbreaking
Distribution of Hard Hats & Shovels
Groundbreaking photos

11:15 a.m.–1:30 p.m. – Food, music, fun

The Friendship building will be smaller than the original Franklin Avenue store but will have a full selection of products. The store will be open to 38th Street and Clinton Ave. with many windows allowing natural light, a seating area, and a classroom. The building’s colorful exterior will add to an already vibrant neighborhood.

The Seward Co-op Friendship Store will be a full service grocery. It’s slated to open in late summer 2015.

Keewaydin Farms, founded in 1976 by Richard and Mary Haucke, is now run by their son, Rufus Haucke with help from his children Karma and Aurora. Previously a dairy farm run with sustainable practices, the farm is now a MOSA certified organic vegetable operation. Rufus and his family raise 15 acres of produce for wholesale markets and a community supported agriculture program. Located in beautiful rural southwestern Wisconsin, Keewaydin Farms enjoys the serenity found only in the quietest places. It is a place where the scenery nourishes the soul, and the bounty of the farm nourishes the body. In these times of global markets, Keewaydin Farms is rooted in providing high quality products to its local community, because they believe these products are not only better for the planet as a whole but that people who eat locally grown products are eating healthier, better-tasting goods.

1. When did you begin farming and what inspired you to pursue it professionally?
I began my farming career in 2004. Actually, I grew up on my farm and as a kid, helped my parents with the daily chores of a small dairy. But 2004 is when it became my operation. Honestly, I never imagined this would be the profession I would choose. As a young adult, I moved to Colorado and lived there for about eight years. Over that time, I would come back to the farm a couple times a year. As the years passed I began to really fall in love with this place. The idea of working outside, surrounding myself with wonderful food and people became a passion that was to hard to ignore. My final year in Colorado I spent the summer growing a garden, and was amazed daily by the process of growing plants and the taste. It was after that summer that I knew I had to follow this dream and I haven’t looked back. After ten years of doing this work, I feel like I almost love it more. Honestly though, it was probably my stomach that inspired me 🙂

2. Will you describe your approach to farming?
We have been certified organic by MOSA since 2004. There was never a question in my mind about that approach. I have never had a desire to insult this beautiful land with harsh, toxic chemicals and I feel like my organic certificate is my proud declaration to the world of that commitment. Beyond that, I feel it is important to provide space for the natural world. Over the next couple of years, we are working on establishing strips of land between fields that will be left as natural areas. The plan is to plant them with prairie flowers and grasses. I love all the birds we have around here and want to give them the space they need to survive. We have 30 acres of woods as well and for the last three years, we have been planting small batches of trees.

3. What distinguishes your products from other local produce?
We are the chard people 🙂 Swiss chard is the first crop I started growing for market and have continued to grow it. I love the beauty we find in those bunches of rainbow chard, it looks like a bouquet when we are done bunching them. I also refuse to use plastic mulch on my fields, I know there are a ton of benefits but I just can’t bear to insult my soil with it.

4. What is your favorite way to enjoy your own produce?
Stir fry! I think we live off of that over the summer. Oh and who can resist a BLT: farm fresh tomato, bacon, lettuce and a fresh loaf of bread, its heaven on earth! Often I will graze all day long on the plants right from the field, raw. This year we have been doing a bit of grilling as well. So far, grilled asparagus has been on the menu a handful of times.

We are more than a week into June and, with more than $1.5 million in owner investments, we now have less than $1 million remaining to raise. We have been aiming toward June 30 — the end of our fiscal year — as our goal date for attaining the $2.5 million in owner capital needed to complete our expansion projects. While we could continue to raise capital throughout the summer, we are eager to redirect the energy behind this campaign toward more community building and realizing the Friendship store and the Co-op Creamery. June 30 is also the final day for owners to purchase shares of Class C stock and still receive the full 4-percent dividend from this fiscal year in July (although Class C shares will still be available for purchase after June 30 and eligible for the dividend from next fiscal year). At 60 percent of our goal, raising the remaining amount in less than three weeks isn’t impossible, but it will depend on our owners rallying in support of Seward’s expansion. If you are still considering an investment, we are here to answer your questions and assist with your investment. Stop by the Customer Service desk, or contact me at 612-314-2012 or jlivingston@seward.coop.

Thanks!

A Huffington Post article begins:

Is the ancient Indian practice of oil pulling a cure-all or snake oil?

A scientifically minded website devoted to debunking internet nonsense says:

“Oil pulling is a traditional Ayurveda method of oral care. It involves swishing sesame oil or a similar oil, perhaps mixed with other substances, in the mouth for 10-20 minutes as a means of preventing caries (cavities), reducing bacteria, and promoting healthy gums. In our internet-fueled age of misinformation, oil pulling has seen a surge in popularity as it makes the rounds on Facebook and other popular social media sites.”

The National Center for Biotechnology quotes a randomized, controlled, triple-blind study from 2009 (Indian J Dent) that studied oil pulling and determined:

There was a statistically significant reduction of the pre- and post-values of the plaque and modified gingival index scores in both the study and control groups (p < 0.001 in both). The oil pulling therapy showed a reduction in the plaque index, modified gingival scores, and total colony count of aerobic microorganisms in the plaque of adolescents with plaque-induced gingivitis.

Meanwhile, a friend of a friend of a friend of a friend on Facebook says, when I asked her:

oil pulling! one of my faves! doing it right now ;P and have for over two years on a regular basis! if you don’t yet know about this wonderful method of detox for your organs AND amazing, all natural powerful healing tool for your teeth, here ya go! enjoy!

Exclamation points notwithstanding, I do believe that she really has oil-pulled for over two years and that she’s really (!!) excited about it, and that she may even be doing it whilst Facebooking.

But…WTF, as the kids say?

What IS oil-pulling?

Again, let’s turn to NCBI for a description :

Oil pulling, in CAM (Complementary and Alternative Medicine), is a procedure that involves swishing oil in the mouth for oral and systemic health benefits. It is mentioned in the Ayurvedic text Charaka Samhita where it is called Kavala or Gandusha, and is claimed to cure about 30 systemic diseases ranging from headache, migraine to diabetes and asthma. Oil pulling has been used extensively as a traditional Indian folk remedy for many years to prevent decay, oral malodor, bleeding gums, dryness of throat, cracked lips and for strengthening teeth, gums and the jaw.

Oil pulling therapy can be done using oils like sunflower oil or sesame oil. The sesame plant (Sesamum indicum) of the Pedaliaceae family has been considered a gift of nature to mankind for its nutritional qualities and desirable health effects. Sesame oil is considered to be the queen of oil seed crops because of its beneficiary effects.

OK, we know what it is. Now I want to know if it really works.

How To Oil-Pull

To do this, I need some volunteers from the audience. Please try this yourself — at home, not at work. Place a tablespoon of cold pressed organic vegetable oil (sesame oil most sources say) in your mouth and swirl it around for about 10-15 minutes, then spit it out.

Practitioners of oil pulling say this has a few different effects.

1) The oils mix with the saliva, turning it into a thin, white liquid. Lipids in the oils begin to pull out toxins from the saliva.

2) As the oil is swished around the mouth, teeth, gums and tongue, the oil continues to absorb toxins, and usually ends up turning thick and viscous and white.

3) Once the oil has reached this consistency, oil and toxins are all spit out..

None of this is meant as an endorsement of the practice — I’m simply reporting what I’ve read about oil-pulling and would like to know more. Liike…

What The Heck Does Oil-Pulling Do?

Says FoodMatters, a site that’s almost as breathlessly pro-oil-pulling as my Facebook pal:

Oil pulling may also increase saponification in the mouth, creating a soapy environment that cleanses the mouth as vegetable fat is an emulsifier by nature. Most interesting is perhaps the ability of oil to cleanse out harmful bacteria, as well as reduce fungal overgrowth. These oils also possibly help in cellular restructuring, and are related to the proper functioning of the lymph nodes and other internal organs.

Other possible benefits of oil pulling for oral health include:

• Overall strengthening of the teeth and gums and jaws
• Prevention of diseases of the gums and mouth, such as cavities and gingivitis
• Prevention for bad breath
• Potential holistic remedy for bleeding gums
• Prevention of dryness of the lips, mouth and throat
• Possible holistic treatment for TMJ and general soreness in the jaw area

Is oil-pulling something you know about? Want to talk about oil-pulling? Want to hear other people talk about oil-pulling? Leave a comment on our Facebook page and tell us what you think — pro, con, non, or, especially, from your own experiences. We’d love to hear what you know about this.

Frozen grapes are terrific trick to keep in your summer tool kit. They’re great treats for kids, fun to make as an activity, make good “ice cubes” for kids’ fruit drinks (lemonade!) and/or grown-up drinks (sangrias!), or they’re just lovely to pop in your mouth on a very hot day.

And frozen grapes couldn’t be easier to make. Here’s the ingredient list:

* Your favorite organic grapes, as many as you like.

And here’s how you make them:

1. Wash your grapes and let them dry.
2. Place grapes on a cookie sheet or pan in a single layer.
3. Place grapes in the freezer for one hour.
4. Transfer grapes to a plastic freezer bag or your choice of freezer storage container.
5. Remove frozen grapes from the freezer as needed.

Photo is licensed by Dana Payne under the Creative Commons Attribution-Share Alike 3.0 Unported license.