Seward touts CSAs

Seward Co-op is kicking off its 44th spring with its annual CSA Fair, from 11 a.m. to 2 p.m. Saturday outside the co-op at 2823 E. Franklin Av., Mpls. Farmers and other vendors will be on hand to explain the benefits of having a weekly supply of fresh produce while also helping support local growers. For more info, visit seward.coop.

Feather an eagle nest

Eagles have made a huge comeback, thanks in part to organizations such as the National Eagle Center in Wabasha, Minn., a nonprofit that fosters environmental stewardship through educational programs. On April 30, it's hosting Taste of Wabasha from 6 to 8:30 p.m. as its fundraiser. Participating restaurants include Wabasha's newest bakery, Jenny Benny Bee's Bakery, J&J BBQ, Lark Toys, Los Portales Mexican Restaurant, Nelson Cheese Factory, Reads Landing Brewing Co., Scheel's Supervalu, Silver Star Saloon & Grill, Slippery's Tavern & Restaurant, Stacy's Kitchen, and the Olde Triangle Pub. For tickets ($35) and a list of silent auction items, visit nationaleagle center.org/taste-of-wabasha.

St. Olaf food gets an A

Northfield's St. Olaf College, among five schools earning "Best Campus Food" honors in the 2016 edition of the Princeton Review, was recognized at a dinner earlier this month at the University of Massachusetts Amherst. The two schools' chefs were joined by those from Virginia Tech, James Madison University and Cornell University to prepare meals representative of their dining programs, which in turn help attract and maintain a strong student population. St. Olaf's menu? Read it and drool: smoked Gouda mac with charred jalapeños, smoked tomatoes, smoked pork belly and crispy shallots; kimchi Brussels sprouts; grilled chilled ginger shrimp salad with sticky noodles and sesame cucumbers; truffled steak fry "poutine" with red wine braised beef and Maytag blue cheese; wild mushroom molé chilaquiles with queso Oaxaca, fried egg and salsa fresca, and white chocolate raspberry key lime cake.

Cool Whip turns 50

Cool Whip celebrates its 50th anniversary this month, developed in 1966 as an alternative to homemade whipped cream. While various recipes have contributed to its iconic status (whether earned sincerely or ironically), one called Watergate Salad holds a special place as one of the earliest ways to use this new convenience food. The recipe is a wonder of product placement. To see what nondairy whipped topping has been up to since then, visit coolwhip.com.

Watergate Salad

Serves 8.

• 1 (20-oz.) can crushed pineapple in juice, undrained

Watergate Salad

• 1 (3.4-oz.) pkg. Jell-O pistachio flavor instant pudding

• 1 c. Jet-Puffed miniature marshmallows

• 1/2 c. chopped Planters pecans

• 1 1/2 c. thawed Cool Whip whipped topping

Directions

Combine pineapple, instant pudding, marshmallows and pecans in large bowl. Stir in Cool Whip. Refrigerate 1 hour.

KIM ODE