Fresh

• • Celebrating National Donut Day 2022

    June 1, 2022Celebrating National Donut Day It seems as if there is a National Day for just about everything, but National Donut Day, is definitely one worth celebrating! This year, National Donut Day is on Friday, June 3rd. On that day we are donating 30¢ for every package of donuts sold to the Salvation Army to support their efforts of those in need. Be sure to pick up a package! Did you know? The Salvation Army created National Donut Day in 1938 to honor the women who served doughnuts to soldiers in World War 1. This day began as a fundraiser for Chicago’s Salvation Army. The goal of their 1938 fundraiser was to help those in need during The Great Depression. Coborn’s Inc. has participated in the National Donut Day program to support the Salvation Army for over 10 years! In 2021, a $1,507 donation check was presented to the St. Cloud Chapter of the Salvation Army.   Remarkably Fresh Donuts made in our own Central Bakery! We’re all about fresh, and our donuts are no exception. We have our own Central Bakery in St. Cloud MN that produces approximately 50,000 donuts and rolls per day, 6 days a week. (Talk about a sweet tooth!) Our Central bakery delivers fresh baked goods to all our Coborn’s, Cash Wise, and Marketplace Foods stores.   Employee Spotlight: Meet Marv Marvin (“Marv”) has been with the company for 16 years! He is currently the Assistant Plant Manager at our Central Bakery. He has held many roles within the Central Bakery and even owned his own bakery before joining our team. This guy knows his stuff! When talking with Marvin last week, he gave us an inside scoop on some fun facts about our Central Bakery and our incredibly delicious donuts. Don’t forget to check out our Coborn’s and Cash Wise Instagram accounts for a behind-the-scenes sneak peek on how our donuts are made. A Few REMARKABLE fun facts about our fresh donuts: A good donut always starts with quality ingredients. We’re proud to source all of our ingredients locally. Our skilled bakers carefully monitor the time and temperature of the batter and oils to make a perfect, golden brown donut.  Approximately 50,000 donut pieces are produced each day, and it takes about 20+ remarkable employees to get the job done. Do you love the icing and sprinkles?! These donuts are hand-dipped in icing and sprinkled to perfection. It’s not as easy as it sounds- these remarkable employees have the magic touch to make these donuts taste AND looks incredible! We have delivery trucks leaving the Central Bakery 6 days a week, bringing fresh baked goods to your local Coborn’s, Cash Wise and Marketplace Foods stores. We produce 18 types of donuts daily, and a flavored donut hole of the month. We produce cake donuts and raised donuts. The difference? Cake donuts use baking soda to rise, raised donuts use yeast. Both are delicious! We hope you lean in and celebrate National Donut Day with us on Friday, June 3, 2022 to support the Salvation Army.... Read more...
  • Comfrey Farms Duroc Pork

    July 21, 2019GROWN LOCALLY. KNOWN GLOBALLY as the Best Pork in the U.S. Comfrey Farm CERTIFIED DUROC is Now at Coborn’s, CashWise and Marketplace.   Read the Authentic Story. Taste Deliciousness.  In his 20s he gets almost as good as his father at making the rounds before the first light of dawn shows itself to the fields, sky and farm animals. All are hungrily ready to consume the sun’s boundless energy and make the most of the gift of a new day. By mid-day, he is already soaked in sweat; muscles fatigued from work not recreation; carrying the worry and burden that comes from keeping prized, pedigreed pigs fed, watered, sheltered, comfortable and in the very best of health. There’s always that moment every day (or at least once each week) when the Comfrey Farm Duroc pig farmer—otherwise known as “grower,” “producer,” or “caretaker”—pauses with gratitude and pride. He and his family, those who have gone before him and the sons, daughters, brothers, nieces and nephews who now stand before him, working side-by-side, could have chosen an easier, quicker, and less costly route. But then they would just be making a living and not living a dream. The dream to be a different kind of pork producer, one focused on delivering the absolute best. Less than 150 miles away is the Comfrey Farm Prime Pork pig barn and pork packing plant in Windom, MN. They will accept Durocs from its four family farms, giving them the same care and respect as the growers. Truly wholesome, natural food does not come easily or thoughtlessly. The barn was designed in collaboration with Dr. Temple Grandin to accommodate the animals in a stress-free environment for rest and roaming. The newly overhauled plant incorporates every necessary detail to live up to the promise of giving an extraordinary eating experience to flavor-seekers. It features bright, lofty spaces with highly automated robotics and temperature control, which keeps the food and workers safe while preserving the ruby-pink color and freshness of the pork. It also showcases the craftsmanship of more than a hundred skilled butchers on the floor—mothers, fathers, los jóvenes, on their feet day after day, masterfully cutting each piece of meat with the talent of an artist and the eye of an inspector. How could this daily grind be satisfying? One taste will explain. Satisfaction comes from the consumer who calls to say she has been craving this indescribable real pork flavor since she was a child five decades ago. And from the butcher who said he has been selling pork for more than three decades and has never tasted anything more delicious than this Comfrey Farm purebred Duroc pork. This is living our dream. We sincerely thank the entire Coborn’s family of employees and shoppers for warmly welcoming us. We invite you to experience and enjoy, time and time again, our all-natural DUROC pork on your fork. Please, be in touch with us. @comfreyfarmprimepork | comfreyfarmpork.com ... Read more...
  • Pumpkin Bouquet

    October 25, 2018Hey everyone! I’ve got another fun DIY project that’s perfect for this time of the year. This cute pumpkin arrangement will look super cute on the front step when trick or treaters come, and it’s also a great centerpiece for Holiday gatherings!  Here’s what you’ll need to make this:  Pumpkin from the produce department, hollowed out  Enough wet floral foam to fill the pumpkin One package of cash and carry Fall Floral Mum One stem of baby’s breath Mixed Greens Hyacinth stake to hold pumpkin top on the bouquet Scissors or floral knife Have fun mixing all your favorite fall colors to make this project your own. The possibilities are endless! Have a great Halloween!  Ashley, Floral Manager, Sauk Rapids ... Read more...
  • DIY Watermelon Bouquet

    July 17, 2018Summer is in full bloom and there are so many great flowers available this time of year. If you’ve ever wanted to try your hand at designing your own floral centerpiece, this watermelon bouquet is a great place to start!  You’ll need: 1/2 Watermelon, scooped out Floral Foam, presoaked in water Floral Tape or Skinny Duct Tape Floral Knife or Shears  Floral Greenery – I used Leather Leaf and Salal (Lemon Leaf) in my arrangement!  1 Dozen Red Roses 5 Pink Carnations 5 Stems Kermit Button Mums 3-5 Stems Baby’s Breath You can use any colors of the flowers that you prefer, make it your own and have fun with it! Here’s a few tips to keep in mind as you’re creating your masterpiece.  Determine where the front of your centerpiece will be. Although you’ll push the stems into the center of the foam, you’ll want to angle the leaves or flowers slightly towards the front of the design to get the best view.  When you’re putting the stems in the foam, remember it’s not very forgiving! So once you stick it in, leave it there. Be mindful of where you’re putting it beforehand.  Strip away the extra leaves on the stems of the flowers. Those tend to die off first and grow bacteria making them mushy. By removing them you’ll allow for more air flow and your design will last much longer!  If you have extra baby’s breath left over, you can put that in a vase with water and they’ll stay good for a long time so you could use them in a future arrangement as well.  You can also use any left over items by creating a second, smaller version of your bouquet!  Repeat the same process using a green pepper, just use much smaller pieces of greenery and the smallest mum buds so it’s proportional to the pepper.  I hope these tips will help you succeed with your DIY floral projects! They’re the perfect addition to summertime parties and will get you LOTS of compliments from your friends and family!  Ashley  Floral Manager, Sauk Rapids... Read more...
  • Jackfruit

    May 8, 2018Have you ever walked past one of those dinosaur eggs in the produce department and wondered what the heck it was? Or how on earth you would eat it? Those dinosaur eggs are actually a jackfruit! Jackfruit is the largest tree-grown fruit and can weigh as much as 80 pounds! Most of the ones you’ll find in our stores are right around 20 pounds though, and a lot of times you can find them cut down into much more manageable slices. Jackfruits are one of my favorite fruits to talk about because there are so many interesting things about them. A few fun facts I’ve learned about them are: If you ate a whole jackfruit, you would have enough nutrition in your body to not have to eat for two days. Other than the core and the skin, everything else is edible. (Some parts are less desirable as they can be bitter.) Jackfruits with brown skins are riper. Ones with green skins have a paler fruit inside and have a less powerful flavor. Green ones are more commonly used in cooking since they take on the flavor of everything else. A ripe jackfruit should give off a sweet smell and yield to gentle pressure. They are rich in vitamins, minerals and dietary fiber. Low in calories and sodium and do not contain any cholesterol or unhealthy fats. You can freeze jackfruit pods. Jackfruit seeds, when cooked down, taste similar to a potato, but have more nutrients than potatoes do. When cutting a jackfruit, I like to start by cutting it into 8 pieces. It makes it much more manageable and easier to get the core out so you can access the fruit pods and seeds. Although it takes a little time to do, it’s actually much easier than you would think. Check out the video above to see just how easy it is! Bridget, Farmer’s Market Manager Isanti, MN... Read more...
  • How To Slice A Bone-In Ham

    March 21, 2018So many families have the traditional ham every Easter as the centerpiece on their dinner table. The Easter ham is something almost everyone looks forward to on Easter Sunday. Maybe you’re a pro at carving the ham by now, or maybe it’s your first time. Either way, you’ll be able to find some useful tips in this quick how-to video on how to slice a bone-in ham! Happy Easter! Kevin Connor, Merchandising Specialist Team Manager for Meat and Seafood      ... Read more...
  • Valentine’s Cupcakes

    February 8, 2018Valentine’s Cupcakes Can’t decide between getting your sweetheart flowers or a delicious dessert? Here’s an idea that brings them together, an arrangement of cupcake roses! With a turn table you can make these unique looking rose cupcakes, and bonus, it’s a fun technique to try!... Read more...
  • Behind The Scenes – Display Cakes

    January 25, 2018Have you ever wondered what the difference is between the cakes you order and the ones you see on display in our stores? We get that question pretty often! Although the display cakes are not made with real cake, they do still have real frosting, and they’re made with just as much time and attention to detail. The biggest difference with the display cakes is that they are made with styrofoam! Although it might seem like the display cakes would be easier to make, they’re actually more challenging! Styrofoam is very light, and some of the forms are hollow so they don’t like to stay put very well. They can be easier to stack since we can use different methods of lifting foam that you can’t use with real cake. You might notice in my video that I am able to use some little chop sticks to use as a handle while stacking some of the tiers. When creating different shapes, like the cupcake for the top tier, I normally would shape the cake as close to my finished product as I can. With styrofoam I try to shape it only as much as I need to since those tiny pieces make such a huge mess! Shaping real cake is much easier. I will utilize the frosting to help build into the shape I want versus carving the foam. I also try to make sure the details are more dramatic or enlarged with display cakes. A lot of times they’re up on a shelf where people can’t get up close to them to see all the fine details. By making the sprinkles with frosting versus using actual sprinkles, you can see them from a distance and they make a much bigger impact in the final design. Most of the time we spend decorating cakes is spent on the base icing of each layer. The fun part is making it pretty and adding all the details to make it stand out. I love being able to get creative and try new things all the time. Make sure to check out my video to see the whole process as well as the finished product! Plus, keep an eye out for the cake in my video! It’s on display in our newly remodeled store in Little Falls, MN. Amanda, Coborn’s, Inc. Pastry Arts Training Specialist    ... Read more...
• • Turkey Thawing Safety Tips

    November 21, 2017With Thanksgiving just a couple days away, I felt it would be good to talk about some food safety tips that apply most appropriately to this time of year especially to that which we enjoy most on Turkey Day…..the turkey!  For many of you, you probably already have the turkey thawing in the refrigerator because you know that big bird will require several days to thaw.  In fact, it is important to note, that for every 5 pounds of turkey there needs to be 24 hours of thaw time.  So, if you have a 10 pound bird, it would be important to begin thawing that today! If you’ve missed that window of opportunity to thaw in the refrigerator, there are a couple other things you can do: Thaw in cold water. Cold water thaws turkey (wrapped in leak proof plastic) as long as you change the water every 30 minutes. You will need to allow for 30 minutes of thawing per pound of turkey. *Remember, water should be cold not hot. Thaw in microwave. More often than not, the turkey is too large for the microwave; however, if using one, it is important to begin cooking the turkey in the oven as soon as it is thawed. Also, it is best not to use the microwave for the entire cooking process as microwaves have such uneven cooking, this could pose a food safety risk in portions of the bird not getting full cooked. Another option is to purchase several turkey breasts as these will take less time to thaw. I know for some this is not the best option as many look forward to enjoying the turkey legs!…..Although, many of our stores carry this option as well. Cooking the turkey from frozen is not the best option, but it is an option, nonetheless. This option is only appropriate for oven cooking, it is not recommended to grill or deep-fry a frozen turkey. To determine the approximate cooking time for a frozen turkey, follow this guideline from the USDA (U.S. Department of Agriculture): Take the recommended cooking time for a thawed turkey and multiply it by 1.5 for an unthawed bird. For example, if a thawed turkey needs to cook for 5 hours, then a frozen one needs to cook for 7 1/2 hours. Most importantly, to ensure the turkey was cooked to the minimum internal temperature, a thermometer MUST be used. No matter how you choose to thaw the turkey. Check the temperature with a thermometer to ensure it reaches at least 165°F. Even if the turkey has a “pop-up” thermometer. 165°F is the minimum internal temperature for safety.  More often than not the temperature of 180°F is used…just to be on the “safest” side. Also, I would be remiss if I didn’t at least mention the stuffing. Especially due to the fact that many choose to cook the stuffing inside the turkey.  It typically is best to prepare stuffing separate from the turkey. Loosely stuff the turkey just before you put it in the oven with ¾ cup stuffing per pound of turkey. And remember your trusty thermometer should be used to ensure that the center of the stuffing reaches 165°F. More often than not the ingredients used in stuffing are all items that could be eaten without a whole lot of heating, but when this is added inside the bird, we need to take into account that the stuffing is now exposed to the raw juices from the turkey.  This then requires that the stuffing reaches at least 165°F to ensure it’s safety. Enjoy this Thanksgiving Holiday with those most dear! Eat Safe and Be Healthy! Kim, Coborn’s, Inc, Food Safety & Nutrition Manager, Registered Dietitian Click Here for more articles written by Kim      ... Read more...
  • Building a Charcuterie Board

    November 9, 2017Building a Charcuterie Board A charcuterie board doesn’t follow a recipe, but is instead a lesson in composition. Put together the perfect charcuterie plate with diverse textures and flavors using this easy cheat sheet. A. Whole-Muscle Cuts Whole-muscle cuts of meat are shaved into slices, usually paper-thin. Common examples are proscuitto, lomo de cerdo, a cured pork tenderloin often just referred to as lomo, and bresaola, beef tenderloin that’s been air-dried and salted. B. Pickled Vegetables Pickled vegetables complement the rich and salty flavors of meats and cheeses. Pickled items like red peppers, carrots, olives and red onions are a palate cleanser in between bites. C. Cheese When pairing cheese with charcuterie, it is all about opposites. One element needs to contribute a sensation of tart, citrusy, mouthwatering brightness to cut the fat and protein of the other. Charcuterie board staple cheeses are soft creamy blue or Brie, a pungent washed-rind variety, a hard aged salty cheese, a tangy goat cheese and something sharp. D. Bread As a textural contrast, serve crusty bread, plain crackers, plain breadsticks or plain crostini. Mellow tasting items allow the flavor profile of the cheese and charcuterie to be at the forefront. E. Something Sweet Add a sweet component like an infused honey or jam to counterbalance the salty and fatty cheeses and meats. Dried fruit like apricots, cranberries or figs are also a nice complement to a charcuterie board. F. Dry-Cured Meat When using dry-cured meat such as salami or mortadella on a charcuterie board, mix it up with complementary and contrasting flavors. For example, a chorizo with a strong garlic flavor or a spicy sopressata should be balanced by something with a sweeter flavor profile, like mild and buttery saucisson sec. and don’t forget… Mustards Mustards, made with a variety of sweet and savory herbs and spices, add complex flavor to a board. The tangy and spicy flavors also balance the richness of the cheeses and meats.... Read more...