August is P6 Month, and Seward Co-op will be celebrating every week! P6 producers will be sampling and we’ll have Seward gift card raffles every weekend in both stores, so please, stop by often! The festivities begin Saturday, August 6, from noon–3 p.m.; please join us for the P6 Month Kick-off with a celebration of your favorite local, small-scale and/or cooperatively-owned producers. Both Franklin and Friendship stores will be full of P6 samples, opportunities to talk with P6 representatives, and chances to win great P6 prizes!

P6 is a national movement owned by and designed for co-ops. It was named in the spirit of “Cooperation Among Cooperatives,” the sixth principle (P6) of the seven international cooperative principles established by the International Cooperative Alliance. Cooperatives serve their owners most effectively and strengthen the cooperative movement by working together through local, national, regional and international structures. The P6 trade movement exemplifies just and equitable trade relationships between farmers, producers, retailers and consumers, rooted in cooperative principles and values.

The P6 label calls out products that meet our highest values, which align with the Ends of the co-op, and show our commitment to supporting a strong, independent food system. When you buy P6, your dollar goes further! Buying P6 products not only supports your local co-op, but flows resources back to the small-scale, local, and/or cooperative producers–many of which pay their staff a living wage and provide them benefits. From 2010-2015, Seward Co-op’s total P6 sales have nearly doubled from $7,380,200 in 2010 to $13,587,908 last year!

Seward Co-op proudly launched P6 in 2010 as a tool to help shoppers identify products that meet their values. In order for an item to receive the P6 label, the producer must meet two of three criteria: locally produced, cooperatively owned, and/or small-scale.

• Local defines a product grown or produced in the five-state region (MN, WI, IA, ND, SD).
• Cooperative is defined by cooperative ownership of the business or non-profit.
• Small-scale producer is defined using these guidelines: independently owned and operated, selling direct to our stores or through a local distributor with a regional distribution area.

We pay special attention to products from international sources, or whose main ingredient is from an international source, like a chocolate bar or coffee. The international ingredient must be sourced from a small-scale farmer co-op in order to receive the P6 designation. This extra level of attention is because of rampant exploitation in international commodity food chains.

We hope that Seward’s cooperation with the other P6 co-op members inspires you to support your co-op, area producers, and the equitable relationships embodied in a co-op supply chain.

Construction season is upon us in Minnesota, and this year the Seward neighborhood is no exception. In May, the Franklin Avenue Bridge closed and is scheduled to reopen this September. We’ve provided detour routes for bicycles and cars on our website here. We aren’t letting a little construction get us down, and neither should you —take the scenic route and check out these great things Seward Co-op has to offer! Here are five reasons to take the detour to the Franklin store.

Seward Summer Sale­­: Throughout the summer we will be running limited time offers on some of our most popular products. Take advantage of these deep discounts and stock up on snacks, treats, and pantry staples for the family.

Cycle Perks: Snap on your helmet and take a spin to the co-op. All bike commuters are eligible to enter our monthly Cycle Perks drawing. Pick up a “Cycle Perks” sticker at Customer Service to wear proudly on your helmet or bicycle. Along with this sticker, you’ll also receive a special punch card, which you can have punched for any purchase at Seward Co-op. A full card of 10 punches will enter you into a monthly drawing for a $50 gift card at Seward Co-op!

Nourish: Nourish provides practical ideas about how we can nourish ourselves, our families, and our community, without sacrificing our values and our budgets. Nourish recipes, found near the Customer Service desk offer inspiration for affordable ways to feed a family of four for $10 or less ($15 or less with meat protein). Learn basic scratch-cooking techniques in our free Nourish 101 classes. Staples shelf signs highlight products Seward Co-op is committed to offering at everyday low prices.

Ownership: Owner or not, everyone is welcome at Seward Co-op. Many people join to support a community-owned business that works to sustain the local economy. Ownership in the co-op comes with many benefits:

• 10% off one unlimited quantity shopping trip or café purchase per calendar quarter;
• A vote — to choose the board of directors and impact the future direction of the co-op;
• Owner specials throughout the grocery stores;
• Bulk discounts — 10% discount on preordered bulk or case items at the grocery stores;
• Co-op information — delivery of the co-op’s newsletter “Sprout!” to your home;
• Education discounts — on classes offered in our classrooms;
• Patronage refunds — co-ops can return money back to its owners in profitable years, proportional to the amount spent at the co-op;
• An investment in our community!

Becoming an owner of Seward Co-op is easy! Ownership is $75, and we offer three different payment options: Paid-in-Full, Installment, and Needs Based. Individuals wishing to become owners should stop by the Customer Service desk for more information.

P6: P6 is a unique national labeling program that you’ll only find in certain grocery co-operatives like Seward Co-op. The P6 label promotes small farmers/producers, co-operative business, and local farmers/producers. A company needs to meet two of these three criteria to receive the P6 label:

• Local
• Cooperative
• Small farmer/producer

Local defines a product grown or produced in the five-state region around the given co-op, or having value added in that region (see Seward Co-op’s definition of local below).

Co-op is defined by cooperative ownership of the business or nonprofit status.

Small producer is defined using these guidelines: a) Independently owned and operated, and b) Selling direct to store(s) or through a local distributor with a regional distribution area.

Summer Squash

Did you know summer squash is not really a vegetable? The many varieties of summer squash are a type of “pepo”, or hard-walled berry that are harvested while the rind is still tender and edible. Summer squash is in season now and we are carrying at least five varieties (green and gold zucchini, crookneck, zephyr-my personal favorite for its sweetness-, patty pan, and calabacita, a small tender zucchini). Wisconsin Growers Co-op, Featherstone Farm, Heartbeet Farms, and Sin Fronteras are delivering these squash multiple times each week. Select firm, unwrinkled, evenly shaped squash and store in your crisper drawer.

Sin Fronteras

Sin Fronteras (Without Borders) is a Stillwater, Minn-based family-farm growing fresh, healthy Latino food. Farmers Eduardo Rivera and Madeline Shaw bring to the Twin Cities sustainably grown and at times challenging to find varieties of chile peppers, tomatillos, and espasote along with familiar roots, greens, and herbs. These foods can be found at area coops, the Linden Hills Farmers Market, and through a culturally appropriate Latino CSA. Look to their Facebook page for recipes using Sin Fronteras produce.

Wisconsin Growers Co-op

Wisconsin Growers Co-op was founded in 2006 to help 20 families maintain ownership of their farms. Its members are dedicated to the idea that if farmers take “good care of the soil, the soil will pay back with high-quality produce.” This mindset has proven effective; Wisconsin Growers often brings us produce all year long, from greenhouse radishes at the first sight of spring clear around the calendar to over-wintered parsnips. The key to the longevity of their growing season are labor-intensive, fossil fuel-free farming methods. On nearly 40 acres of the co-op’s land, these farmers plant, tend, and harvest crops exclusively using horses, horse machinery, and hand tools. In addition to more popular produce items such as potatoes, onions, and radishes, the Wisconsin Growers Co-op offers unique heirloom squash varieties, such as Queensland blue and Long Island cheese.

Featherstone Fruits and Vegetables

Featherstone Fruits and Vegetables started in 1995 as Jack Hedin and Jenni McHugh’s five-acre garden at the Zephyr Valley Land Co-op near Winona, Minn. Since then, the farm has relocated to land near the town of Rushford, Minn., and now employs nearly 50 people working on over 250 acres of optimal vegetable-growing ground. Beginning in late May with leaf lettuce, through a summer’s harvest of zucchini and cherry tomatoes, into winter squash and carrots in the winter, there’s hardly a month that Featherstone isn’t represented in the co-op’s Produce department. The farm is certified organic and is dedicated to creating a truly sustainable agriculture system. That includes geothermal heating and cooling for the packing shed, as well as a solar array that generates about 60 percent of the farm’s energy. Featherstone Farm also operates a large community-supported agriculture program.

Heartbeet Farm

Heartbeet Farm is a family farm owned and operated by Joe and Rebecca Schwen. Located in Zumbro Falls, Minn, the fields that now comprise Heartbeet Farm are the same fields that Joe was raised on and where he learned to farm. Recently, Joe and Rebecca have begun to cooperatively market their produce as Heartbeet Farms along with two nearby small family farms: Easy Yoke and Hare & Tortoise. Working together allows these farms to operate at a scale that enables them to directly interact with the plants, soil, animals, and farm ecosystem while still being productive, efficient, and sustainable. They employ a combination of draft horses, small tractors, woodstove heated greenhouses, and other technologies to grow a wide variety of vegetables. Look for beets, shiso, Hakurei turnips, and many other items from Heartbeet Farms throughout the growing season. All three farms are dedicated to farming in a healthful, holistic, and sustainable way and are certified organic.

We would like to share our plan to relaunch the Seward Co-op Creamery Café. Since we closed the café for evening service last month, we have held multiple listening sessions with staff and owners. These have been very fruitful, and what we’ve heard has helped us shape the plan going forward, which is for a simple menu with familiar foods, at a fair price, using sustainably sourced ingredients, in a dining environment that is warm and conducive to conversation.

Our goal is to celebrate the grand reopening of the café in late August. The key elements of the relaunch include:

• An all-day menu with additional specials at night
• Ice cream (we’ll add a frozen ice cream case so we can offer four flavors of ice cream in addition to our two soft serve options)
• A family friendly environment
• Repainted walls with warmer colors
• More producer images and information throughout the café
• Improved sound attenuation for a more comfortable dining experience
• Exterior signage to make the café more welcoming
• Renaming the café “Seward Co-op Creamery Café” to more closely associate the café with Seward Co-op.

In order to fully prepare and implement the changes needed for the relaunch we will close the café starting July 4.

We want to thank our café staff and recognize them for all of their hard work, especially during this difficult transition. In July we plan to hire an Executive Chef and Front of House Supervisor who will lead the relaunch.

Throughout the summer, we will provide regular updates on progress toward the café relaunch. Please continue to visit seward.coop or www.coopcreamery.coop and follow us on Facebook at facebook.com/coopcreamery or Twitter attwitter.com/coopcreamery for updates.

In co-operation,

Sean Doyle
General Manager

On Saturday, July 16, co-op owners and shoppers are invited to travel both within and beyond the city to visit local farms by participating in the annual Eat Local Farm Tour. Twenty-eight 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 everything from vegetable, poultry, beef, dairy and bee farming. A new addition to the 2016 tour includes Hope Creamery! The self-guided tours are free and participants must provide their own transportation. Check out the “What to Expect” section of the guide for restroom availability and value-added kid activities.

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. More information can also be found on the Eat Local Farm Tour Facebook page.

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.

Summer Squash

Did you know summer squash is not really a vegetable? The many varieties of summer squash are a type of “pepo”, or hard-walled berry that are harvested while the rind is still tender and edible. Summer squash is in season now and we are carrying at least five varieties (green and gold zucchini, crookneck, zephyr-my personal favorite for its sweetness-, patty pan, and calabacita, a small tender zucchini). Wisconsin Growers Co-op, Featherstone Farm, Heartbeet Farms, and Sin Fronteras are delivering these squash multiple times each week. Select firm, unwrinkled, evenly shaped squash and store in your crisper drawer.

Sin Fronteras

Sin Fronteras (Without Borders) is a Stillwater, Minn-based family-farm growing fresh, healthy Latino food. Farmers Eduardo Rivera and Madeline Shaw bring to the Twin Cities sustainably grown and at times challenging to find varieties of chile peppers, tomatillos, and espasote along with familiar roots, greens, and herbs. These foods can be found at area coops, the Linden Hills Farmers Market, and through a culturally appropriate Latino CSA. Look to their Facebook page for recipes using Sin Fronteras produce.

Wisconsin Growers Co-op

Wisconsin Growers Co-op was founded in 2006 to help 20 families maintain ownership of their farms. Its members are dedicated to the idea that if farmers take “good care of the soil, the soil will pay back with high-quality produce.” This mindset has proven effective; Wisconsin Growers often brings us produce all year long, from greenhouse radishes at the first sight of spring clear around the calendar to over-wintered parsnips. The key to the longevity of their growing season are labor-intensive, fossil fuel-free farming methods. On nearly 40 acres of the co-op’s land, these farmers plant, tend, and harvest crops exclusively using horses, horse machinery, and hand tools. In addition to more popular produce items such as potatoes, onions, and radishes, the Wisconsin Growers Co-op offers unique heirloom squash varieties, such as Queensland blue and Long Island cheese.

Featherstone Fruits and Vegetables

Featherstone Fruits and Vegetables started in 1995 as Jack Hedin and Jenni McHugh’s five-acre garden at the Zephyr Valley Land Co-op near Winona, Minn. Since then, the farm has relocated to land near the town of Rushford, Minn., and now employs nearly 50 people working on over 250 acres of optimal vegetable-growing ground. Beginning in late May with leaf lettuce, through a summer’s harvest of zucchini and cherry tomatoes, into winter squash and carrots in the winter, there’s hardly a month that Featherstone isn’t represented in the co-op’s Produce department. The farm is certified organic and is dedicated to creating a truly sustainable agriculture system. That includes geothermal heating and cooling for the packing shed, as well as a solar array that generates about 60 percent of the farm’s energy. Featherstone Farm also operates a large community-supported agriculture program.

Heartbeet Farm

Heartbeet Farm is a family farm owned and operated by Joe and Rebecca Schwen. Located in Zumbro Falls, Minn, the fields that now comprise Heartbeet Farm are the same fields that Joe was raised on and where he learned to farm. Recently, Joe and Rebecca have begun to cooperatively market their produce as Heartbeet Farms along with two nearby small family farms: Easy Yoke and Hare & Tortoise. Working together allows these farms to operate at a scale that enables them to directly interact with the plants, soil, animals, and farm ecosystem while still being productive, efficient, and sustainable. They employ a combination of draft horses, small tractors, woodstove heated greenhouses, and other technologies to grow a wide variety of vegetables. Look for beets, shiso, Hakurei turnips, and many other items from Heartbeet Farms throughout the growing season. All three farms are dedicated to farming in a healthful, holistic, and sustainable way and are certified organic.

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.

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:

1. Wait until the chance of frost has past. The Twin Cities fall in USDA Zone 4 on the plant hardiness scale and our last frost date was predicted for April 30.
2. Position your garden in an area that receives a minimum of six hours of sunlight per day.
3. Add organic mulch (like hay) to lessen watering and weeding needs.
4. Plant what will be eaten.
5. Add a top dressing such as worm castings or fish emulsion.
6. Water and weed regularly. For best results, water in the morning before the high sun.

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.

Rhubarb-Beetroot Salad with Arugula and Basil

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!

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.