Shyama’s strategy, the book says, has been to serve foods familiar to rural Minnesota, but also to add a spice of ethnic flavors. The co-op also caters to the ever-growing community of people who want to know where their food comes from.

Shepherd’s Way Farms near Nerstrand is one of the area vendors at the co-op.

“People want to know the stories of the people who are responsible for their food,” says Jodi Ohlsen, co-owner of Shepherd’s Way, in the book. “They want to feel connected to those people.”

Recipes for Velvety Yam Soup and Caprese Salad run with the article on the co-op.

Durkee chose her Northern Lights Swiss Chard Quiche and Butternut Basil Soup as the two recipes to submit to the cookbook. Both appear thick and hardy, the perfect cottage cafe fare. Her Seeded Oat and Potato Bread also is featured.

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