Hot Case: Pizza, both handtossed and gluten free!  Pizza Fridays!!!

Sandwiches: Roast Turkey, Creamy Cranberry Turkey (GF), and My Thai Tofu (V)

Cold Salads: Extra Spicy Thai ~ $8.99 lb, Rainbow Bean ~ $7.99 lb, Couscous with Artichoke Hearts and Walnuts ~ $6.99 lb, Grated Carrot ~ $4.99 lb

Soups: Foodie Soup: Irish Bacon Broth; Veggie Soup: Tuscan Bean

Olives: Kalamata, Green Provance, Castelvetrano, Nicoise, 5 Olive Blend

The Winner Is…

And the winner of the Name the Deli contest is… Lisa Bruns who was the first one to suggest the name, “Good Food Deli“!

So many people suggested that name that it was clear which was the winner! Thank you to everyone who participated!

Congratulations, Lisa!

Welcome!

Welcome to Harmony. We are your full service grocery store conveniently located in downtown Bemidji and serving the greater Headwaters region and beyond. At Harmony you’ll find the finest and freshest foods and goods available. Harmony is a member- owned cooperative grocery, but you don’t have to be a member to shop here. Everyone is welcome! We invite you to make Harmony your one-stop source for all of your grocery needs.

Commitment to Community

Harmony is a regional leader in the local “foodshed” working with area growers to provide you with the freshest product possible while creating a sustainable viable market for our community’s farmers. We also support and contribute to local organizations and community programs. Harmony is more than a grocery store – it is a community of neighbors from all walks of life and ideologies working together.

Business of the Year

Harmony Co-op is proud to announce that we were the recipient of the 2012 Business of the Year award from the Bemidji Chamber of Commerce!

What a ride this expansion has been/is!  Thanks everyone for your patience as the deli has transformed itself from 14 feet of retail space to 74 feet…yes that is 5x the shadow of our former selves, and 3x the staff – all to delight you with the fruits of our labors.  We hope you are enjoying our increased selections in all cuisine categories!  From sandwiches to salads to hot foods to delectable finger foods…it is our goal to supply you with the consistent favorites plus a suprising ménage of flavors and must be tasted new dishes.

As always we encourage customer feedback and ideas…we want to satisfy your tastes and just like the deli’s transformation, the “you” has expanded with additional meal needs, varied tastes, and expectations.  So, be sure to ask deli staff any questions you may have – it is our goal to satisfy your family’s needs for delicious food with our “old-store” feel of welcome family & friends!  Come join us on our journey of wholesome, savory, yes – even succulent food!

HOT CASE: Chicken Shawarma **NEW**~ $8.99 lb, Mushroom Risotto ~ $9.99 lb

COLD SALADS: Extra Spicy Thai ~ $8.99 lb, Curried Potato ~ $6.99 lb, Oriental Cabbage ~ $7.99 lb, Rainbow Bean ~ $7.99 lb, Broccoli with Feta Dressing ~ $9.99 lb

SOUPS: Foodie Soup: Irish Bacon Broth; Veg Soup: Autumn Harvest

OLIVES: Kalamata, Green Provance, Castelvetrano, Nicoise, 5 Olive Blend

HOT CASE: Stuffed Portabellas, Squash Mac & Cheese, Meatloaf

COLD SALADS: Chinese Broccoli Salad, Curried Potato Salad, Spicy Cole Slaw, Harmonious Quinoa, CousCous with Walnuts and Artichoke Hearts

SOUPS: Turkey Chili Blanco, Tempeh Chili

OLIVES: Greek, Kalamata, Green Provance, Castelvetrano, Niciose.

HOT CASE: Black Bean Burritos (V), Chicken Enchiladas (GF)

COLD SALADS: Chinese Broccoli, Solyanka Potato Salad, Egyptian Black-eyed Pea, Aztec Salad, Spicy Cole Slaw

SOUPS: Split Pea with Ham & Spinach (Foodie); Chickpea Curry (Veg)

OLIVES: Greek, Kalamata, Green Provance, Castelvetrano, Niciose

Hot Case: No hot case today due to blizzard.

Soups: Indian Lentil, Curried Zucchini

Cold Salads: No cold salads today due to an equipment failure.  All new salads will be made fresh tomorrow!

Bulk Olives: To be announced

Will Winter Ever End?!

By Ryan Zemek, Director

One of the highlights of the year from my perspective was the Fall Festival we held in October. Thanks to some very generous donations from our producers, and member-owners, we were able to share a meal with the community. What I’ve enjoyed most was the energy I got from watching our member-owners share food, ideas, and laughter. I look forward to similar events in the future. I wanted to take the opportunity to share two of the recipes we used for the meal.

Beet Gratin

The first recipe is for Beet Gratin. Beets are a vegetable I found later in life, their earthiness and my unfamiliarity in their preparation led me to avoiding them for a long time. I was introduced to them through this recipe.

• 2 bunches (6 to 8) beets
• Salt and pepper
• 3 eggs
• 3/4 cup milk
• Butter for greasing
• 2 large garlic cloves, minced
• 2 ounces cheese, grated (1/2 cup)

1. Roast the beets. Remove from the heat and allow to cool. Then cut the ends off and slip off the skins. Slice into thin discs about ¼”.

2. Preheat the oven to 375 degrees. Butter a large baking dish. Beat together eggs, salt (about 1/2 teaspoon), garlic, pepper, milk, chives and the cheese. Alternate layers of beets, with the milk, egg, and cheese mixture into the dish. Bake 35 to 40 minutes until set and lightly browned on the top.

Venison Stew

The second recipe I wanted to share was for Venison Stew, in mind nothing is better for warming up on a cold day than a bowl of stew. Not only is it delicious, but inexpensive and easy to make.

• 3 lbs venison roast (or beef), cut into 2-inch pieces
• 3 tbsp olive oil
• Salt and pepper
• 2 onions diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1-inch slices
• 2 stalks celery, cut into 1-inch slices
• 3 large potatoes, peeled and cut in eighths

1. On medium-high heat, add the oil to a large heavy pot .

2. Season the meat with salt and pepper and brown in the pan. Make sure the meat is browning, not steaming. Do in batches if necessary. Once browned, remove the beef with a slotted spoon set aside.

3. Add the onions, and sauté until softened. Add the garlic and cook for 1 minute.

4. Add the broth, bay leaves, thyme, rosemary, and the meat.

5. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.

6. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.

Harmony’s Dairy Department features a full line of refrigerated staples. We carry Organic dairy products from Organic Valley, local milk and cream from Blackstar Dairy in Solway, MN, and WIC certified Schroeder milk. In addition to cow’s milk we offer many options for lactose-free and vegan diets, such as the Silk brand, So Delicious Coconut milk products, and a large selection of Wildwood soy products.

We are pleased to offer the best in cultured yogurts and kefirs from the ever-popular Greek styles, the best-selling co-op staple Brown Cow, and coconut, soy or almond varieties. Our selection of cultured kefirs, kombuchas and juices is ever expanding to fit your digestive needs.

In our move to the new store we heard your requests for refrigerated condiments such as pickles, krauts, kim chee, horseradish, hummus, and miso and have expanded our stock of cheese making supplies as well.  The most exciting part of this beautiful new space is the ability to bring in and try new products that shoppers request! Thanks for your contributions.

Our cheese selection has grown by leaps and bounds. We are able to offer truly affordable everyday table cheeses, more Organic varieties, regional flavors (Hispanic, Italian, Dutch, French) Minnesota, Iowa, and Wisconsin originals and artisan-crafted gems of the cheese world. For lactose-intolerant folks the options are limitless with quality goat milk cheeses in addition to new vegan varieties for all kinds of cooking.

Officers are elected each year at the first Board of Directors meeting following the General Membership Meeting and serve one year terms.

Chair: Mary Overlie

Treasurer: Doug Scott

Secretary: Judy Boorman

Director: Ryan Zemek

Director: Michael Headlee

Director: Pat Rogers