(Rainbow Bean Salad)

HOT CASE: Beef Empanadas, Veggie Empanadas (V), Black Bean Quesadillas (GF)

COLD SALADS: Harmonious Quinoa, You Betcha Pasta, Rainbow Bean, Peanut Butter Apple, Classic Potato

SOUPS: Veggie: Wild Rice & Mushroom, Foodie: Irish Bacon Broth

SANDWICHES: Roast Beef, Curry Egg Salad, Hummus Wraps

OLIVES: 5 Blend, Kalamata, Green Provance, Castelvetrano, Niciose

Hot Case: Beef with Broccoli, Red Curry Quinoa, Egg Rolls

Soups: Foodie~ Curried Cauliflower and Cheese, Veggie ~ Butternut Squash Portuguese Style

Cold Salads: Rainbow Bean ~ $7.99 lb, Peanut Butter Apple ~ $7.99 lb, You Betcha Pasta ~ $7.99 lb, Classic Potato ~ $9.99 lb

Bulk Olives: 5 Blend, Kalamata, 5 Blend Greek, Green Olives Provence, Castelvetrano

Soups: Foodie Soup: Corn and Turkey Chowder; Veggie Soup: Black Bean Mexican

Cold Salads: Curried Potato ~ $6.99 lb, Blue Cheese Coleslaw ~ $6.99 lb, Harmonious Quinoa ~ $6.99 lb, You Betcha Pasta ~ $7.99 lb

Bulk Olives: 5 Olive Greek Blend, Green Olive Provence, Castelvetrano, Kalamata, 5 Olive Blend

Soups: Foodie Soup: Irish Bacon Broth; Veggie Soup: Autumn Harvest

Cold Salads: Curried Potato ~ $6.99 lb, Blue Cheese Coleslaw ~ $6.99 lb, Harmonious Quinoa ~ $6.99 lb, You Betcha Pasta ~ $7.99 lb

Bulk Olives: 5 Olive Greek Blend, Green Olive Provence, Castelvetrano, Kalamata, 5 Olive Blend

Hot Case: Vegan Calzone for 2~ $5.49 ea, Spicy Hawaiian with Bacon Calzone for 2 ~ $5.99 ea

Cold Salads: Curried Potato ~ $6.99 lb, Blue Cheese Coleslaw ~ $6.99 lb, Harmonious Quinoa ~ $6.99 lb, You Betcha Pasta ~ $7.99 lb

Soups: Foodie Soup: Corn and Turkey Chowder; Veggie Soup: Black Bean Mexican

Olives: 5 Olive Greek Blend, Green Olive Provence, Castelvetrano, Kalamata, 5 Olive Blend

HOT CASE: Zucchini Boats, Chicken Bruschetta

SANDWICHES: Egg Salad

COLD SALADS: Spicy Coleslaw ~ $5.99 lb, Harmonious Quinoa ~ $6.99 lb, Couscous Caprese ~ $10.99 lb, Extra Spicy Thai ~ $8.99 lb

SOUPS: Foodie Soup: Potato, Cheese, and Green Chilie; Veg Soup: Egyptian Black-eyed Pea

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

HOT CASE: Squash Mac & Cheese ~ $7.99 lb, Stuffed Mushroom Caps (V) ~ $2.99 ea

COLD SALADS: Harmonious Quinoa ~ $6.99 lb, Sesame Soba ~ $7.99 lb, Xtra Spicy Thai Noodle ~ $8.99, Spicy Coleslaw ~ $5.99

SOUPS: Foodie: Turkey Corn Chowder, Veggie: Egyptian Black-eyed Pea and Tomato

OLIVES: 5 Blend, Kalamata, Castelvetrano, 5 Blend Greek, Green Olive Provence

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!

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.