For more than 40 years, Seward Co-op has been committed to giving back to our community. In 2011, we introduced SEED, a new way for customers to participate in this commitment. This simple yet powerful community giving program allows customers to “round-up” their grocery bill for recipient organizations that share our commitment to a healthy community.

SEED Recipients are selected once per year. Application information for 2017 will be posted at seward.coop in the spring of 2016.

2015-16 SEED Recipients

October 2015
WE WIN Institute, Inc.
WE WIN supports student learning and social development in urban youth through academic activities, civic and community engagement. Funding will support WE WIN youth gardens that teach young people about the importance of food origins, eating healthy, and exercise.

November 2015
Waite House Neighborhood Center
Waite House trains neighborhood teens in community culinary arts and food justice. Funds raised would support the community based portion of their training – in Southside Kitchen providing healthy, made-from-scratch, free meals daily to neighborhood youth.

December 2015 and June 2016
Isuroon Ethnic Food Shelf
Isuroon is dedicated to building Somali women’s self-sufficiency so that they can lead healthier, more productive lives in Minnesota, nationally and in Somalia. Funding will support the creation of an ethnic food shelf serving the Somali Community in South Minneapolis.

January 2016
Full Cycle Bike Shop
Full Cycle is a bike shop that helps put homeless youth on a path toward independence. SEED funding will create jobs for homeless youth using a fleet of bike trailers to pick up and deliver food donations to organizations serving homeless youth. Homeless youth are best able to build up their own stability when they have the opportunity to help others at the same time.

February and December 2016
Sabathani Community Center
Sabathani provides food, clothing and housing to 26,000 neighborhood residents each year in South Minneapolis. We feed the chronically poor, those on disability or chemical dependent individuals and families. Sabathani Community Center has been providing basic needs services for nearly fifty years.

March and September 2016
Brian Coyle Food Shelf
Brian Coyle Community Center’s Basic Needs program offers a choice model food shelf, healthy cultural cooking classes, free produce giveaways, monthly senior NAPS food program, and is working toward expanding its community garden on site. Funding will support the purchase of fresh produce, dairy, whole grains and culturally-specific foods for the food shelf.

April 2016
In the Heart of the Beast Puppet and Mask Theatre
On May 1, 2016, In the Heart of the Beast Puppet and Mask Theatre’s 42nd annual MayDay celebration will build community vitality on an enormous scale. We will bring together 1200 volunteers to build and stage a parade and pageant welcoming spring and inspiring positive change for 50,000 attendees from every part of our community. Children, parents, youth and seniors are engaged for weeks in advance, building artmaking skills as they gain respect and develop friendships with each other.

May 2016
Mashkiikii Gitigan Urban Community Farm
Mashkiikii Gitigan (Ojibwe for medicine garden) addresses the food justice needs of people living in the Phillips neighborhood of South Minneapolis, many of whom face challenges in accessing fresh, healthy foods. SEED funding will support Mashkiikii Gitigan’s Karma Markets, weekly “pay what you can” farmer’s markets that provide community members with fresh fruits, vegetables, and traditional herbal medicines.

July 2016
Hope Community
SEED funds will support a Network of Community Gardens at Home Community, at the intersection of Franklin and Portland Avenues–about two miles west of Seward Co-op, in Philips Community. Hope is a community development organization that’s been around since 1977, doing both housing and community engagement in Philips. Gardens at Hope bring people together to learn about and grow healthy food, develop leadership and build a stronger, healthier community.

August 2016
The Hmong American Farmers Association
The Hmong American Farmers Association creates more economic opportunity for Hmong farmers. They make sure Hmong farmers earn more income through new markets like co-ops and schools, while bringing fresh, locally grown produced to thousands of people in the Twin Cities.

October 2016
Community Emergency Service, Inc.
Community Emegency Service has been feeding hungry people in our neighborhood for more than four decades, providing groceries and hot meals for 2,500 people monthly. SEED funds will help the organization provide holiday food for neighbors in need this season.

November 2016
Dream of Wild Health
Dream of Wild Health promotes health in the urban Native community by expanding knowledge of and access to healthy indigenous foods and medicines.. DWH’s programs focus on increasing knowledge of healthy foods, nutrition, cooking, disease prevention, traditional foods, organic farming and community advocacy.

Seward Community Co-op launched the Seward Community Fund (SCF) in 2005. The establishment of the SCF embodies our co-op’s commitment to grow not just as a business, but also as a community resource for organizations whose work aligns with our vision for a healthy community.

SCF grants are awarded annually in amounts up to $5,000 each. Applications are reviewed by a grant committee comprised of co-op staff, and recipients are announced at the annual co-op owners meeting in October. The next application deadline will be in early summer 2016. Click here for more information.

Grants are given to organizations whose work aligns with our Ends Statement:

Our Ends Statement

Seward Co-op will sustain a healthy community that has:

• Equitable economic relationships;
• Positive environmental impacts; and
• Inclusive, socially responsible practices.

In addition, priority will be given to organizations that:

• Are based in the communities served by Seward Co-op.
• Reflect the cultural and racial diversity of our communities.
• Use the funding for specific projects rather than general operating costs.
• Are nonpartisan and do not advocate a particular religion.
• Are registered 501(c)(3) nonprofit organizations.

2015 Seward Community Fund Recipients:

Alliance of Early Childhood Professionals
$5,000
We will use this grant to revitalize Dakota and Ojibwe languages at the early childhood levels, as MN’s First languages; Dakota and Ojibwe are critically endangered. We are using an analogy of a tropic cascade when speaking of revitalizing Dakota and Ojibwe as current data points towards numerous cognitive benefits, cultural self efficacy and community well being.

Ananya Dance Theatre
$3,000
Ananya Dance Theatre is a contemporary company of women artists of color. Grant funds would support the creation and presentation of our 2016 production, “Horidraa: Golden Healing.”

Dream of Wild Health
$5,000
We work to restore health and well-being of the Twin Cities Native American community by increasing access to healthy fresh foods through our farm production, market and CSA outlets and donations; providing educational programs in organic farming, healthy indigenous foods, cooking skills and nutritional knowledge; and by creating opportunities for youth educational summer enrichment, employment and entrepreneurship programs.

Frogtown Green/Asian American Elders Garden
$3,500
We seek support for coordination, infrastructure and supplies for the Asian American Elders Garden, a space where elderly refugees build social connections and economic resilience by growing produce for household consumption and occasional sales. The Garden, a Frogtown resident-led initiative, also enhances cultural interaction and learning, by showcasing Asian farming techniques and produce.

Kente Circle
$5,000
Kente Circle, an African American owned mental health organization, is obtaining 501(c)(3) status for a new training institute and community gathering place – Kente Circle Training Institute (KCTI). KCTI’s work will align with the Seward Co-op ends statement in that it will be geared toward culturally inclusive trainings, research and community building in the Twin Cities and more specifically in the community where the new Seward Co-op Friendship Store is located.

Mashkiikii Gitigan: 24th Street Community Urban Farm
$5,000
The Mission of the Mashkiikii Gitigan is is to create and nurture the culture and practice of local food production, healthy eating, healthy living and related activities along the 24th Street Wellness Corridor and throughout the Phillips Community. These funds would go towards hiring a local resident, market supplies and “Karma Market Bucks” to support our “Karma Market” where communit members can contribute what they can afford for healthy, organic produce from our Urban Farm.

MSPCC/Sunshine Tree Child Development Ctr.
$5,000
We are an Early Childhood Development Center that provides sustainable Early learning services for Children from a diversity of families in our community. The funds will be used to upgrade our facility and enhance the materials used for the learning of our Children to make them exceptionally Kindergarten ready and also assist those that are in school to have successful educational and social experiences.

Permaculture Research Institute-Cold Climate
$4,500
PRI will provide full scholarship tuition for training eight new urban farmers from low-income, immigrant, and/or native communities, and will provide them with access to land and the training needed to launch businesses, to become teachers, and grow healthy food in their neighborhoods. Collectively, these eight new farmers will gain the leadership skills and experience to transform eight new farms and teach an additional fifty new community members over the course of their learning.

Rev. Dr. Martin Luther King Jr. Park Legacy Council
$4,000
We will use the funds to landscape an area around the Freedom Form II sculpture in the park. This is a special place, sacred ground containing the sculpture donated upon the re-dedication of the park in Dr. King’s name and then enhanced with granite and metal benches inscribed with quotes from Dr. King and responses from the community. The final touch would be landscaping.

Seward Longfellow Restorative Justice Partnership
$5,000
SLRJP provides a restorative conference process, as an alternative to the juvenile justice system, to neighborhood youth who have been arrested for lower level offenses including shoplifting, property damage and theft. Funding will be used to grow a new partnership with the Center for Multicultural Mediation and Restorative Justice in order to provide culturally-informed restorative conferences in Somali to referred youth, with participation of a Somali co-facilitator and Somali community members.

The Cedar Cultural Center
$5,000
Launched in 2014 in partnership with Augsburg College, Midnimo is a program featuring multi-week residencies with Somali artists from Minnesota and around the world that include public performances, workshops, discussions, and activities on campus and in the community. The proposed funding will support the growth and continuation of Midnimo, and build on its momentum as a platform for developing the social connections and cultural touchstones that promote unity and the celebration of our community’s diverse cultural assets.

Brussels Sprouts

For the most part, even a light frost signals the end of the growing season across the north. But for many members of the brassicaceae family (Brussels sprouts, kale, cabbage, collard greens), cooler temperatures trigger a survival response that enables them, to not only survive, but improve with hard frosts. As temperatures plummet, these plants sweeten, as starches are converted to sugars as a form of anti-freeze.

Unlike local kales and cabbages, which have grown sweeter as the seasons progress from summer to fall, local Brussels sprouts reappeared a little over a month ago and are truly a seasonal treat both in timing and flavor. A slow-growing crop, Brussels sprouts are started in the spring but aren’t harvested until the late fall, ideally after a transformative frost. We source organic Brussels sprouts from the Thimmesch Farm (La Farge, Wis.), Keewaydin Farm (Viola, Wis.), and Wisconsin Growers Cooperative (Mondovi, Wis.) and receive fresh deliveries up to four days a week.

Select small, bright green sprouts with tightly compact heads. Store in an uncovered bowl in the fridge for a few weeks or longer. The outer leaves may wilt with time but they can be removed just before cooking.

Brussels sprouts may be prepared whole, halved, quartered, chopped, or pulled apart leaf by leaf for salads or tossed in oil and baked for a variation on a kale chip. If cooking whole, be sure to score the base with an ‘x’ to allow the heat to penetrate the core for more even cooking. In their prime, Brussels sprouts are delicious very simply seasoned with butter or olive oil, lemon juice, salt and roasted in the oven until browned and tender.

I also love a sweet late season Brussels sprouts salad with a warm vinaigrette.

5 Tbsp. white wine vinegar

1 Tbsp. grainy mustard

1 Tsp. sugar

1 small shallot finely sliced

¼ cup lardons

¼ walnuts

1 lb. Brussels sprouts finely sliced

½ cup loosely packed arugula

Shaved Pecorino Romano

Salt and pepper

Warm the vinegar, mustard, and sugar in a small saucepan. Season with salt and pepper. When the sugar has dissolved, pour the mixture into a small bowl with the sliced shallot. Let sit for 10-15 minutes.

In a skillet, brown the lardons then remove from the skillet with a slotted spoon. To the same skillet, add the chopped walnuts and cook also until slightly browned. Remove from heat and add the shallot mixture and a pound of thinly sliced Brussels sprouts. Toss until the sprouts are well coated. Transfer to a bowl, mix in the arugula, thinly shaved Pecorino, and the reserved lardons. Season with salt and pepper to taste.

Heartbeet Farm

Co-op shoppers! This Saturday, producers from Heartbeet Farm will be in the Franklin store! This family farm is 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.

Q&A with Rebecca from Heartbeet

1. When did you begin farming and what inspired you to pursue farming as a profession?
For Joe, he grew up doing it. It came as a natural progression in his life, and he always really enjoyed it. He says he liked watching things grow (still true!). For me, Rebecca, it came out of my love for food, and my desire to live a handmade life. The irony now is that I have no time to cook, despite being surrounded by spectacular veggies and other farm fare. My passion for food led me to work on a farm, which I found immensely fulfilling in a direct, hands on way. I pursued it as a “career” as I pursued it as one of my life’s passions.

2. Can you describe your approach to farming?
Our approach focuses on a few things. The appropriate scale is important, which for us is a human scale. What can we do and how can we do it in a way that allows us direct interaction with our plants, soil, animals, and farm ecosystem while still being productive and efficient, and sustainable on many levels. We don’t pursue organic certification partly due to this practicality of scale issue and also because our goal is to do not only what is required for certification but to go beyond that and focus on building soil and curbing erosion.

3. What distinguishes your products from other local produce?
Our farm and its health and vitality are very important to us. Farming is not only how we support ourselves financially, it’s what we do, as a lifestyle! We try to approach farming with craft and make our farm sustainable on many different levels. We involve our kids on the farm and raising them in this environment is important to us as we are a completely family owned and operated business.
On the more technical side, we decided last year to dedicate the time and finances toward long term soil balancing. We are working field by field to return the trace minerals to our soil so that our plants are healthier and our produce is sweeter, tastier, and more nutritious. In this way, we focus big time on the quality of our product, and the quantity will always take second place. Another practice that sets our farm apart is our use of draft horses. We have a team of Percherons that do many of the field work tasks on our farm.

4. What is your favorite way to enjoy your own produce?
We wait all year for heirloom tomato season and enjoy them in great quantity every day when they are around. Tomato, egg, & cheese sandwich (raw sharp cheddar from Organic Valley); tomato on top of a bagel & cream cheese; with slices of fresh sweet onion and mayonnaise in a sandwich, & especially the classic Italian caprese salad – tomatoes, fresh mozzarella, & whole fresh basil leaves drizzled with balsamic vinegar and olive oil, all soaked up with some crusty bread. We fry thick slices of eggplant in plenty of olive oil & salt them and eat as is or added to some kind of tomato sandwich! Many of our favorite ways to eat cole crops (vegetables in the mustard family, including broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, and kohlrabi) and root veggies is in fermented form

Of the many reasons to love eating with the seasons, I find the anticipation of the next season’s harvest perhaps the most satisfying. The feeling of excitement for the return of certain fruits and vegetables after months away – when they are in their prime and often when we like to eat them most.

This summer, we’ve had our fill of vine-ripened tomatoes, succulent stone fruit, and hydrating melons – all of which require no heat or fuss to enjoy. As summer winds down and the weather cools, cool season bulk greens such as arugula, spicy mix, salad mix, and spinach have returned from Heartbeet Farm and we have been enjoying deliveries of late season raspberries. We’ll have both until the frost. We also have squash, sweet potatoes, and fall apples to look forward to cooking with and feasting upon for months to come.

In the past few weeks, squash availability really blossomed. Now, beyond the standard butternut and spaghetti squash we have acorn, blue hubbard, buttercup, red kabocha, red kuri, and delicata. Over the next few months, this list will grow to include over a dozen winter squash varieties each with unique flavors and textures suited to different preparations.

Butternut squash makes a richer and nuttier pie than any pumpkin pie I’ve tried. Roasted buttercup is my favorite for a pureed soup. For a quick snack, halve a delicate squash lengthwise, brush the flesh side with olive oil and tuck a clove of garlic and a few sprigs of rosemary or thyme in the cavity and place flesh side down on a baking sheet. Roast until soft and fragrant. Add a little butter, salt and pepper and eat right out of the skin.

I love simmering thick wedges of a red kuri squash, skins on, in 1 cup dashi (Japanese broth made of kombu and bonito flakes), 2 Tbsp. mirin, 2 Tbsp. sake, 2 Tbsp. sugar, 1 Tbsp. soy sauce and a pinch of salt until the broth is reduced by half and the squash is tender. Equal parts savory and sweet, this makes a delicious side or could be eaten over rice with a little of the cooking broth poured over.

Squash risotto is perhaps my favorite way to eat winter squash. In a heavy pan, heat a tablespoon of butter and a little olive oil over medium heat. Add 2 cups of squash (butternut or buttercup are great here) cut into ½ inch cubes. Cook until the squash begins to soften – around 10 minutes. Add 1 cup of Arborio rice, stir to coat the squash and cook for a few minutes until the rice begins to appear translucent. Add ½ cup of dry white wine, stir until the wine has evaporated. Add in heated vegetable or chicken stock ½ cup at a time allowing each to be absorbed by the rice up to 3 cups in total. When finished, the rice should be tender but not soft and the squash should be fully incorporated. Add ½ cup of grated parmesan, salt and pepper to taste and garnish with sage and more parmesan.

To navigate the many squash varieties, look to Produce staff. Information is also posted next to squash displays with basic flavor profiles and suggested uses. In the next Sprout! newsletter, Snow, Seward Co-op’s Produce Buyer, profiled the squash varieties expected from our local farms this year. Perhaps the best way to become familiar with the different squash varieties is to try and taste them all!

Co-op Month Jamboree featuring Wisconsin Growers Co-op
On Saturday, Oct. 3, from noon to 3 p.m., celebrate National Co-op Month by supporting the many cooperatives that fill Seward Co-op’s shelves. Meet with members of Seward’s Board of Directors, and sample treats from local and national co-op producers. We’ll also be featuring Wisconsin Growers Co-op as part of our Know Our Grower program.

Our annual Know Our Grower series continues as our growing season thrives. Know Our Grower is an opportunity to connect shoppers with the talented group of local farmers producing our food and sample recipes that allow their flavors to shine.

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.

Wisconsin Growers’ Sweet Potato Pancakes
3-4 lbs sweet potatoes
1 1/2 cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash

In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.

Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Serves 4.

Blue Fruit Farm
This year we began working directly with Blue Fruit Farm (Winona, Minn.) to bring us a selection of berries and fruits unavailable elsewhere on the market. Earlier this season, they brought us black currants and, in the next few weeks, we will be receiving a few deliveries of aronia berries and elderberries.

Native to North America, the aronia berry (chokeberry) is the most recent antioxidant rich superberry to create a stir. Higher in polyphenolic compounds and anthocyanin than blueberries or cranberries, the aronia berry has become one of the highest ranked foods for its health benefits.

Aronia berries may be eaten raw, but cooking tempers the tartness of the berry and softens its often tough skin. Substitute aronia berries for any recipe that calls for blueberries or currants.

To make aronia berry jam, place a pound of aronia berries in a saucepan, cover with water and the juice of one lemon. Cook on medium to low heat for 20–30 minutes or until they soften. Chop up a large tart apple (try any of Hoch Orchards’ summer apples) with the skin on. Place in a separate saucepan with a little water until it cooks down. Strain out the solids through a sieve and set aside. A little at a time, add ¾ cup of sugar and stir until it is fully incorporated before adding the apple pulp (apple provides the pectin that aronia berries lack). Bring the mixture to a boil until thickened (about 15 minutes). Store in a jar and refrigerate.

Elderberries are another native North American berry. Raw elderberries are quite astringent and contain a small amount of a poisonous alkaloid. Cooking transforms the taste and destroys the harmful alkaloid. Elderberries are high in vitamins A, B, and C and are a powerful immune booster.

Blue Fruit elderberries will be sold on the stem. To remove the berries from the stem, freeze them and the berries will easily separate from the stem.

Elderberries make delicious jams and sauces. Boiled down with ginger, cloves, and cinnamon and fortified with honey, an elderberry syrup is a natural remedy for the cold and flu.

Summer Squash
About this time of year, summer squash is a production powerhouse. Each week we bring in hundreds of pounds of green zucchini, yellow squash, zephyr squash, and patty pan squash from Wisconsin Growers Cooperative (Mondovi, Wis.) and even more green zucchini from Featherstone Farm (Rushford, Minn.).

For tender, delicately flavored summer squash, select firm, unblemished, and smaller fruits (under 6 inches in length). Store unwashed in a plastic bag in the crisper for up to four days, and wash before use. Most of the nutritional value is in the skin, so avoid peeling.
Summer squash is commonly a supporting flavor and texture added to sauces (think ratatouille) or sweet quick breads or muffins. When prepared well, however, summer squash can shine as the main ingredient both cooked and raw.

For a quick poached summer squash, slice two small patty pan squash thinly and place in tin foil with a tablespoon of butter, a splash of dry white wine, a clove of crushed garlic, a few sprigs of thyme, and a generous sprinkle of salt and pepper. Close the foil and place on a grill or in the oven for 10–15 minutes or until the package is fragrant and the squash is tender but not soft.

On hot days when I am loath to either heat up the kitchen or eat warm food, I have also been enjoying a marinated zucchini salad using a mixture of small green zucchini and yellow (or zephyr) squash. Using a peeler, create thin slices of the squash, salt layer by layer, and set aside for 15–20 minutes. In the meantime, mix three tablespoons olive oil, three tablespoons lemon juice, and a clove or two of crushed garlic. Rinse the zucchini and drain excess moisture. Add the dressing and allow to marinate for a few hours. Just before serving, toss with a mixture of chopped chives, basil, mint, and parsley; add salt and crushed red pepper to taste.

Local Peaches
This year has been an outstanding year for stone fruit all around. We have now received a few deliveries of peaches grown by Jim and Crystal Barnard on orchards in Wisconsin and Michigan, and the quality and flavor are excellent. In addition to yellow peaches, Jim has brought small amounts of donut peaches. These smaller, flat peaches tend to have thinner, less fuzzy skin with a sweeter flesh, sometimes with almond notes.

For those looking for cases for preserving, these will be available for a limited time. We are offering a case deal, but unlike other years with abundant seconds (blemished fruit), these will mostly be first-quality peaches due to the health of this year’s crop.

P6 Breakfast Pizza, a Nourish recipe
Ingredients
1 ball (½ package) Sunrise Flour Mill frozen pizza dough, thawed
4 Schultz eggs
¼ cup Valley View milk
1 cup shredded Burnett Co-op mozzarella
3 slices Beeler’s bacon, lightly cooked and chopped
2 (approx. ½ lb.) Living Waters hydroponic vine-on tomatoes, chopped
Small handful parsley, chopped

Method
Preheat oven to 400 F and lightly grease a 13-inch pizza pan. Place thawed pizza dough in center of pan and carefully press dough around the pan, leaving a bit of extra dough around the edges to help hold in egg mixture. Whip the eggs with milk and add a dash of salt and pepper. Carefully pour mixture over crust. Top with shredded mozzarella and bacon. Place breakfast pizza in oven and bake 10–12 minutes, or until egg has set. Sprinkle with chopped tomatoes and parsley. Serve immediately. Yield: four servings

Feeds four people for under $15!

Throughout the year we are able to offer a selection of hot peppers including Jalapenos, Poblanos, Serranoes, Anaheims, and Habaneros. Yet, the world of hot peppers is so much broader and diverse than these five standards. We frequently receive requests for chilies we cannot source until the summer months when our local growers bring in greater variety.

Hot pepper season has really just begun but we already have Green Cayenne peppers, Jalapenos, and Serranoes from Wisconsin Growers Cooperative (Mondavi, Wis.) and Hot Portugal and Numex Suave (a milder Habanero) from Pork and Plants (Altura, Minn.). More will come including the infamous Ghost pepper that we carefully place with gloved hands into plastic bags to protect both staff and customers from the burn.

This season we began working with Sin Fronteras Farm (Stillwater, Minn). Farmers Eduardo Rivera and Madeline Shaw are growing fresh, healthy Latino food including varieties of hot peppers that can be challenging to find fresh, tomatillos, and epazote along with familiar roots, greens, and herbs. Tomatillo and epazote have been available for a few weeks now and Sin Fronteras pepper crop is just starting to produce. Look for Green Habanero (Hot Lanterns) and Hatch chilies on the shelf this week and Padron and Shishito into August.

Tomatillos form the base and hot peppers the spice of an outrageously simple, smoky, and piquant salsa verde. Risk heating up the kitchen for a few minutes (or heat on a cast iron pan over a charcoal grill) to make this condiment that will liven up chips, beans and rice, or even a salad or sandwich.

Place 6-8 tomatillos, 1 hot pepper of choice (for a milder salsa, start with a Jalapeno, for a more assertive spice try a Habanero), 3 cloves of garlic, and 1 medium green-top red onion cut into wedges in in a dry pan over medium-high heat. Turn periodically until all sides are slightly charred and the garlic and tomatillo are soft – remove from the pan and let cool. In the same pan, heat the oregano until it is fragrant. Once cooled, remove skins from the tomatillo and garlic and the stem from the pepper. Combine all ingredients in a food processor along with the juice of one lime, a handful of chopped cilantro, and salt to taste. Pulse until all ingredients are combined but not until smooth. Taste and adjust seasoning.

New potatoes are available now in steady supply – larger red and gold roots are offered in bulk and smaller sizes of both gold and red are available in pints.

Best to keep it simple here. Bring a pot of salted water to boil and add the potatoes skin-on and whole (for the small – halve or quarter larger potatoes). Cook until tender, drain and return to the pan. Season generously with butter, chopped fresh dill, salt and pepper.

One could also par-boil the potatoes, lay them out to cool and dry on a pan for a few minutes before smashing them gently and frying them up in duck fat or butter with rosemary, thyme, salt, and pepper. Either approach is equally easy and delicious.

Watermelons – 91% water – were born of the semi-arid Kalahari Desert which is said to derive its name from the Tswana word Kgala meaning “the great thirst.” Oddly, these fruits naturally grow best and heavy with water when there is little to no moisture outside – and they ripen quickly to refresh us when we need it most.

As we enter the hot, dry stretch of the summer, watermelons are hydrating and delicious on their own. But it doesn’t hurt to add a few cooling herbs and a splash of lime honey dressing for a little variety and flavor.

Using a melon baller scoop the flesh of the watermelon into a large bowl. Chiffonade leaves from a small bunch of mint and a few sprigs of basil to add to the watermelon. In a separate small bowl, combine lime juice and zest with a little honey and whisk until the honey and juice are combined. Pour over the melon and herb mixture and toss.

Photo courtesy woodleywonderworks from Wikimedia Commons