All Events

July 2014

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Tempeh Summer Salad

Enjoy the bright flavor combinations in this unique vegan salad! You don’t have to be vegan to love it by the way!

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Tempeh Summer Salad
4:00pm
 
 
Zucchini Fritters with Salsa Fresca

Here is a great way to use up those zucchini and have dinner on the table in just minutes! Serve with sausage links on the side or refried pinto beans, both are yummy with the fritters!

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Zucchini Fritters with Salsa Fresca
4:00pm
 
 
White Bean Salad

This one is our very best Farm Tour  salad! We add borage and marigold petals right at the end to make this vegetarian salad especially beautiful!

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White Bean Salad
11:00am
 
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Take Back Your Motherland People!

What would be the outcome if each one of us took a small plot of land and put one’s whole mind and spirituality together to create a very small but concrete paradise? Hear a focused conversation about the potential outcome of this concept.

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Take Back Your Motherland People!
7:00pm to 9:00pm
 
Potato Green Bean and Smoked Salmon Salad

Salad It’s worth waiting for the new season green beans to come in for this salad! It is a great company for dinner delicious salad that is easy to make!

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Potato Green Bean and Smoked Salmon Salad
4:00pm
 
Sweet Summer. Gluten Free!

*THIS EVENT HAS BEEN CANCELLED*

If the thought of creating a dessert for company sends chills up your spine, Karen would love to help you allay those fears. In this gluten free class you will learn how to create: a delicious Almond Pound Cake with Italian Butter Cream; Chocolate Raspberry Tortoni (a delightful frozen layered concoction with chocolate cake) and a Fresh Berry Trifle. Karen will also share simple tricks and tips that will have you creating stunning desserts that taste as good as they look.

*THIS EVENT HAS BEEN CANCELLED*

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Sweet Summer. Gluten Free!
6:30pm to 9:00pm
 
 
Tzatziki Potato Salad

Here’s one for folks who would rather skip the mayonnaise! It’s a little more tangy, but really delightful and fresh tasting!

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Tzatziki Potato Salad
4:00pm
 
The Whole Bird: How to Prepare and Utilize An Entire Chicken

Take the challenge from a Chef! Each class participant will have a whole chicken to cut into useful parts under the guidance of Chef Braden. Learn the ultimate economy of buying a whole chicken and making a variety of meals plus stock from the parts. Besides stock you will make Legs Braised with a Saffron Marinara and Olive Sauce to be served with pasta and Kosher Breasts. Enjoy a lovely meal and take home the leftovers! Class size is limited to 10 participants.

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The Whole Bird: How to Prepare and Utilize An Entire Chicken
6:30pm to 9:00pm
 
 
Farm Tour to Three Southern Oregon Land Conservancy Sites

Board the bus and meet our guide for the day, Kristi Mergenthaler, Land Steward for the Conservancy. She’ll give us background information as we drive up the Applegate to beautiful White Oak Farm nestled into the Siskiyou mountains. We’ll see how this non-profit farm-based education center, demonstrates sustainable land use and living.Next we’ll stop at Red Lily Winery for lunch on the bank of the Applegate River, and see the stream restoration project they are doing with Freshwater Trust. Take a nap on the way back into town but we will awaken you just in time to see Eagle Mill Farm on the bank of Beaver Creek just outside Ashland. Over 2,000 children visit every year and the conservation of the property helps guarantee the farm will be available for children for years to come. Please come to the Co-op parking lot at 7:30 am to ensure we are able to leave on time at 8am on board our chartered bus. The tour should be back at the Co-op by late afternoon. Wear comfortable walking shoes, bring a hat and sunscreen. Remember a water bottle and we’ll bring plenty of extra water for refills.

You can register for the tour after May 5 at the Information Desk or online

Cost is $35 for Co-op owners and $40 for the general public.

Children under 12 are $5 - Call the Info Desk for more information

For questions and directions contact Mary Shaw at 541-482-2237 ext 261.

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Farm Tour to Three Southern Oregon Land Conservancy Sites
8:00am to 12:30pm
 
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KENTRO ® Body Balance

Discover the joy of a healthy back and body at any age with the innovative Kentro Centering Movements.  Resolve muscle and joint pain yourself by integrating Kentro with your activities, from sitting at the computer to gardening.  Feel ageless agility.

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KENTRO ® Body Balance
7:00pm to 9:00pm
 
Zucchini Parmesan Crisps

Our new fav for zucchini! They need to be eaten right away but that is not a problem! Just remember to make the rest of your meal while they are baking.

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Zucchini Parmesan Crisps
4:00pm
 
 
Chopped Salad

This salad is mainly a reminder that July is a great time to be creative with what constitutes a salad! Try our version and use it as a template for your own flavor combinations!

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Chopped Salad
4:00pm
 
 
Zucchini Bread Pancakes

If you like zucchini bread, here’s another way to enjoy it. Just make it a pancake, we’ll show you how.

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Zucchini Bread Pancakes
11:00am
 
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Immune Supportive Mushrooms

If you would like to know more about the power of medicinal mushrooms to support immune function, don’t miss this opportunity. Robin will describe how the mushrooms are sustainably grown at the Fungi Farm in Shelton Washington and then processed to become a comprehensive product line known as Host Defense.

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Immune Supportive Mushrooms
7:00pm to 9:00pm
 
Mid Eastern Lamb Burgers

Take a break from beef burgers and enjoy a lamb burger instead! Just change up the spices, sub yogurt for traditional fixin’s and a pita for a bun!

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Mid Eastern Lamb Burgers
4:00pm
 
 
Chipotle Gazpacho

Chill out with our favorite gazpacho recipe! It’s refreshing and just a bit pungent as well!

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Chipotle Gazpacho
4:00pm
 
Flavors of Provence

Like the Italians, inhabitants of Provence love to blend intense flavors and simple ingredients. Their dry warm summers are perfect for growing the sun ripened vegetables that are a basic part of Provence cuisine along with seafood, fresh herbs and robust extra virgin olive oil. Enjoy these traditional flavors beginning with Crostini topped with Olive-Fig Spread and Goat Cheese. The main course is a traditional Salad Nicoise, literally meaning “Nice-style salad”. This elegant entree is layered with fresh mixed greens, seared tuna, green beans, potatoes, boiled eggs and topped with an Olive Caper Vinaigrette. Hands on and optional wine.

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Flavors of Provence
6:30pm to 9:00pm
 
 
Corn Waffles

When corn is fresh and sweet, it’s time for corn waffles. Sample our recipe with fresh peaches.

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Corn Waffles
11:00am
 
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Which Wolf Will You choose to Feed?

Embark on a journey to explore how to save the earth and its inhabitants.  The native tale about the two wolves we carry in our hearts demonstrates that a shift in attention will make all the difference.

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Which Wolf Will You choose to Feed?
7:00pm to 9:00pm
 
Grilled Emerald Hills Sirloin with Salsa Verde

Here’s a wonderful way to garnish a beautifully grilled piece of meat! You might just want to wrap it all up in fresh tortillas!

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Grilled Emerald Hills Sirloin with Salsa Verde
4:00pm
 
 
Orzo Pasta Summer Salad

This one is for the night you do NOT want to cook! It is fast and flavorful. Make enough for lunch the next day as well.

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Orzo Pasta Summer Salad
4:00pm
 
Mexican Kitchen

Change up your Mexican repertoire with inspiration from Chef Braden. A Green Chili and Tomatillo Sopa recipe with Braised Pork and Roasted Corn is the perfect venue for demonstrating how to prepare chilies and tomatillos for cooking. The Sopa is topped with Crema and Cotija Cheese. Make tender, moist Carne Asada for Tacos and then pair it with Cabbage Chipotle Slaw, Guacamole , Spanish Rice and Refried Beans. Hands on and optional wine.

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Mexican Kitchen
6:30pm to 9:00pm