A family-owned business for more than 35 years, Jack and the Green Sprouts in River Falls, Wis. provides Seward Co-op with all manner of certified-organic health-giving sprouts and wheat grass. Jack and the Green Sprouts was the featured Know Our Grower, June 19 – July 2. Demo: Saturday, June 29.

Grower: Joe
River Falls, Wis.

1. When did you begin farming and what inspired you to pursue farming as a profession?
We began farming in 1976, because we read how healthy sprouts are for you, so we started growing them for ourselves.

2. When and why did you decide to produce sprouts?
When we began farming, the only product and reason we started producing sprouts is the same as above!

3. Would you briefly describe how your sprouts are produced and how this production differs from other soil-grown or greenhouse crops?
Our sprouts are grown hydroponically in an indoor controlled environment, 365 days a year. We are inspected by the state of Wisconsin and the FDA at least annually.

4. What is your favorite way to enjoy your own produce?
Sandwiches, salads, tacos, pizzas and wraps.

On Saturday, July 20, co-op members and shoppers are invited to travel both within and beyond the city to visit local farms by participating in the third annual Eat Local Farm Tour. Eighteen sustainable Minnesota producers are on board for this year’s tour, giving attendees the opportunity to experience a diverse mix of small- to large-scale farming operations, including vegetable, poultry, beef, dairy and bee farming. New additions to the 2013 tour include three urban farms! Most tours will be self-guided, and participants must provide their own transportation.

Look for copies of the Eat Local Farm Tour guide book in the co-op, or download a PDF version. In it, find suggested tours for visiting several farms within specific regions. Follow the directions from farm to farm, or, if you prefer, make up your own route using this online map. More information can also be found on the Eat Local Farm Tour Facebook page.

DragSmith Farms was founded in 1988 when Gail and Maurice Smith bought the farm that has now been in Gail’s family for 115 years. They grow approximately 30 acres of certified organic produce, greens and micro greens that is marketed, along with bison, elk, lamb, honey, maple syrup and many other products from neighboring farms, at their on-farm store and greenhouses, as well as at restaurants and food co-ops in Minnesota and Wisconsin year round. DragSmith Farms was the featured Know Our Grower, June 5 – 18. Demo: Saturday, June 15.

Growers: Gail and Maurice Smith

1. When did you begin farming and what inspired you to pursue farming as a profession?
In 1988, we moved from Austin, TX to Barron, Wis. Gail wanted to grow a few vegetables for our own use and it kind of got out of hand. We started by doing a road side stand in Barron and Rice Lake, Wis. Then we helped start two farmers markets. The farm has been in Gail’s family for more than 115 years, so when we retired from getting a paycheck, about eight years ago, we decided to work the farm full time. It didn’t go so well relying on our own farming community, so we started marketing in the Twin Cities and now we sell to about 100 restaurants and food co-ops and have a small CSA.

2. When and why did you decide to produce micro-greens?
We attended a conference in Colorado about growing tomatoes in greenhouses; during one of the presentations they talked about micro-greens and were trying to sell a $20,000 system for that purpose. After watching the demonstration, Gail decided she could do it without spending the money on their system. We had a customer, Canoe Bay, which is a five-star resort near Chetek, Wis., that was buying produce from us each week. He started buying four or five trays a week from us and the rest is history.

3. How do micro-greens compare to more mature greens?
Micro-greens have more intense flavor, nutrition, visual appearance and color.

There’s no better way to celebrate the warmer days of spring than with a cookout or leisurely picnic with locally grown foods from Seward Co-op.

Swing through the produce aisles and visit the meat & seafood counter to pick up everything you need for an evening of al fresco dining.

• Sausages: more than 20 varieties, made by hand with locally raised meats
• Sauerkraut and pickles
• Hamburger and hotdog buns (brat-sized, too)
• Seasonal vegetables for salads and the grill
• Tofu dogs, cheese alternatives, meat-alternative burgers

And visit with our staff to ask about their favorites for this spring and summer. Then sit back, relax and enjoy the sunshine and warm breezes during picnicking, grilling, camping and other outdoor adventures.

Just Local, owned by Rufus Haucke of Keewaydin Farms, sources products from many small-scale organic vegetable farms in the Viroqua, Wis., area and distributes them in the Twin Cities under the Just Local label. Just Local / Keewaydin Farms was the featured Know Our Grower, May 22 – June 4. Demo: Saturday, June 1.

Grower: Rufus Haucke

1. When did you begin farming and what inspired you to pursue farming as a profession?
I grew up on my family’s dairy farm and always loved growing and eating fresh garden veggies. I left the farm for a time and went out to explore the world. As I was working in Colorado as a ski bum, I realized how much I missed being able to grow my own food, the farm, as well as the Driftless region. I returned to the family farm in 2004 to get back to the land and back to the fresh food that I love.

2. Why did you decide to establish Just Local and what criteria do you use to determine whether a farm can become a part of Just Local?
I established Keewaydin Organics and Just Local Foods in 2005. Working with other small farmers in the community helped me meet the demand from the bank of customers I was working with when I got back into farming in 2004. Keewaydin Farm was not able to produce enough on its own, so by partnering with other farms I along with a few others were able to grow and harvest enough volume to keep orders filled for our customers. Keewaydin Organics and Just Local now has grown to a pool of more than 100 farms that we work with throughout the season. For partner farms we look for small family farms that are certified organic and/or farm using sustainable agricultural practices. We also like to feature unique items that many larger distributors don’t carry, such as a wider variety of specialty hot peppers, herbs, and even wild-crafted items.

3. What distinguishes your products from other local produce (i.e., signature products)?
The most unique fact about our product is the freshness and the timely turn-around from the field to the customer. All of our orders are custom picked to order and is on the shelf 24-48 hours later. We also now have our Fresh-Cut local line that is a relatively new concept in the produce world.

4. What is your favorite way to enjoy your own produce?
My favorite produce would have to be in the spring with the greens and salad mixes that come around this time of year. I love to be able to just go outside and pick a salad for lunch or dinner right from the field. I also like to try anything and everything that is growing. . .picking a spear of asparagus and eating as I walk through the field, or a handful of fresh green beans or snap peas. . .even sunchokes dug right out of the ground!

The vitality and sustainability of our local food system depends on the presence of a diverse network of growers and the support of a dedicated consumer base. Seward Co-op’s annual Know Our Grower program is an opportunity to connect shoppers with the talented group of local farmers producing our food. This year we are pleased to present an extended program featuring more than 10 area growers over seven months. In addition to those farms growing during temperate months, we’re including growers that push the limits of our northern growing season by using hydroponic systems and greenhouses.

Visit the website often this summer to read interviews with featured Know Our Grower producers. Sample produce from these growers and get great sale prices on selected items.

May 1 – 21: Click here for an interview and photo from LaBore Farms.

May 22 – June 4: Click here for an interview and photo from Just Local / Keewaydin Farms.

Located in Faribault, Minn., LaBore Farms was founded by Michelle Glinski in 2004. In a greenhouse, Michelle can grow hydroponic lettuce, mixed greens and cress year-round without the use of pesticides. LaBore Farms was the featured Know Our Grower, May 1-21. Demo: Saturday, May 11

Grower: Michelle Glinski

1. When did you begin farming and what inspired you to pursue farming as a profession?
I began farming in 2004. I became interested in hydroponics (or sCEA: soilless controlled environment agriculture) while studying plant biology at UW River Falls, but had to wait for several years after graduation to pursue it. During that time, I worked as an analytical chemist, a K-9 officer, and for the USDA. It wasn’t until I was working for the USDA that I really began pursuing the idea of hydroponics as an occupation. I attended my first hydroponic conference and I was hooked.

2. Why did you choose hydroponics over other growing methods?
I choose hydroponics because to me that is the future of agriculture production here in the Midwest. If we want to be able to provide clean produce for ourselves in the Midwest year-round, hydroponics seem to be the answer.

3. What distinguishes hydroponic produce from its soil-grown equivalent?
Hydroponics allows a grower to continuously grow crop after crop in a controlled environment without worrying about soil conditions or the temperature outside. In a good year, I can get up to 14 crop rotations in my greenhouse, while the average outside soil grower can only get a couple. I can also tailor my fertilizer mixture to my crop so there is never an excess of fertilizer being wasted to the outside.

4. What is your favorite way to enjoy your own produce?
I enjoy diced apples, a nice goat cheese, pecans and a light balsamic dressing with my romaine or arugula.

Wondering how to celebrate Mom this year? On Mother’s Day, Sunday May 12 from 8 a.m. – noon, treat Mom to a special brunch made fresh in our Deli. We’ll be rolling out white tablecloths and flowers to beautify the dining area, too. And pick up a floral bouquet; we’ll custom wrap it for you from 9 a.m. – 3 p.m. Expect a wide variety of prices on plants and mixed bouquets – something for everyone!

Stop by the co-op from 11 a.m. – 3 p.m. on Saturday, May 4 for our Mother’s Day Preview Event. Browse local & fair trade gifts, sample carrot cake from our bakery, and find the perfect greeting card. Also during the preview event, look for product demos from Honeyglow candles and Organic Prairie bacon.

Get creative this spring holiday season with natural egg-dyeing using bulk herbs and spices. Read below for more, and check out this natural egg-dyeing guide from Frontier Co-op.

Ingredients (per each color)
4 cups of water
2–4 Tbsp. ground herbs and spices (see below for suggestions)
1 Tbsp. white vinegar
4–6 hard-boiled eggs

Method
Bring water, vinegar and herbal-dye ingredients to a boil. Add eggs and reduce water to a simmer. Cook about 15 minutes, then cover and let sit another 15 minutes or until the color is as deep as you’d like. Remove eggs, gently rinse and let air dry.

Color Suggestions
Turmeric — gold
Hibiscus flowers — lavender
Coffee — brown
Tea leaves — sepia
Chili powder — reddish brown
Paprika — orange
Dill seed — soft brown
Curry powder — pale orange

Have fun mixing and matching colors, or experiment with other bulk herbs and spices to create your own unique hues.