All Events

October 2014

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Smokey Mesquite Stacked Enchiladas

The New Mexicans got it right!  Stack your enchiladas it will cut your prep time in half.  We like to use the Smart Chicken house made Smokey Mesquite sausage for adding flavor depth.

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Smokey Mesquite Stacked Enchiladas
4:00pm
 
Southern Comfort

Satisfy your soul with some good Southern cooking whole foods style. Start with a Wedge Salad with Pickled Red Onions, Tomatoes, Crispy Bacon and a Creamy Blue Cheese Dressing.  Then enjoy Blackened Shrimp and White Cheddar Grits and for dessert, a fresh fruit cobbler with vanilla ice cream!

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Southern Comfort
6:30pm to 9:00pm
 
First Friday Wine Club

6-8 pm in the Co-op Community Classroom, located at 300 N. Pioneer St, in Ashland.

There is a $5.00 admission fee for non-wine club members. You do not have to be an Ashland Food Co-op member to attend. All 21 and over are welcome!

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First Friday Wine Club
6:00pm
 
Bacon Pancakes

Bacon and pancakes are always a favorite, but what about putting the bacon right in the pancakes?  Try it and see, you can make your own bacon bits, add some minced apple and top your cakes with sour cream and or maple syrup. So delicious!

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Bacon Pancakes
11:00am
 
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No Such Thing as Incurable

Having assisted hundreds in overcoming so-called incurable diseases, the author of No Such Thing as Incurable will pose the following questions:  Illness, Blessing or Curse and Do you know what the underlying cause of disease is?  Come join us for an informative and fun evening.

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No Such Thing as Incurable
7:00pm to 9:00pm
 
Sweet and Sour Cabbage Salad with Fennel and Apple

Cole slaw will never be the same!  Extra flavor and crunch from fennel and apples makes this salad refreshing and delicious with any white fish or even pork.

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Sweet and Sour Cabbage Salad with Fennel and Apple
4:00pm
 
 
Fermented Vegetables

Author Kirsten Shockey will be sampling her fermented veggies and signing her new book, Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes.

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Fermented Vegetables
4:00pm
 
Sauce Sauce Sauce!

Meet the savory side of Jeff!  He loves to make sauces as much or more than chocolate!  He’ll show you how to construct and use a variety of basic sauces to enhance your menus and also how to play with flavor elements to completely change a basic sauce.  Methods include stocks and reductions utilizing butter, cream and herbs to amplify texture and flavor.  All sauces made in class will be sampled so you can experience the tasty transformation.  

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Sauce Sauce Sauce!
6:30pm to 9:00pm
 
My Bombay Kitchen

My Bombay Kitchen

Niloufer King thinks her kitchen should have a sign that says : Bar and Grill. We Never Close. She loves easy effects and in this class, you can explore exciting and authentic appetizers produced with minimal effort and easily available ingredients. She's also a gifted storyteller, weaving together the traditions and flavors that form the fabric of modern Parsi home cooking.

Following appetizers, walk with her to Hill Station for a slice of Cardamom Cake, a glass of wine and, if you wish, a signed copy of her James Award Winning book, My Bombay Kitchen.

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My Bombay Kitchen
6:00pm to 9:00pm
 
Apple Pear Crisp

These two fall fruits blend beautifully together to make a lovely and economical dessert.  Serve with a little yogurt or vanilla ice cream.

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Apple Pear Crisp
11:00am
 
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Report on Global Exchange Gathering

Learn how communities across the US, Canada and the UK are using creative cash free exchanges based on hours where no one is denied access to essential services on account of money; where neighbors are rewarded for sharing their skills, and in turn can afford to pay for their own and their family’s needs.

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Report on Global Exchange Gathering
7:00pm to 9:00pm
 
Kale Dinner Salad

Elegant and hearty enough to be a meal in itself, this salad is full of seasonal favorites.  

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Kale Dinner Salad
4:00pm
 
On the Plate: Using Fermented Veggies as a Meal Ingredient

Kirsten and Christopher will demonstrate ideas and recipes to help you see fermented produce as a “new” ingredient in cooking delicious nutrient dense meals.  Instead of being baffled by this fantastic healthy food you will go home with recipes and ideas that will make fermented vegetables your new favorite convenience food.

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On the Plate: Using Fermented Veggies as a Meal Ingredient
6:30pm to 9:00pm
 
 
Roasted Pork with Pears and Apples

The tart sweetness of new season apples and pears are a perfect accompaniment for pork especially with baked yams or butternut squash.
 

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Roasted Pork with Pears and Apples
4:00pm
 
Italian Fresh! Part Two

No matter the region or season Italians depend on fresh ingredients and traditional techniques to create their everyday menus.  See how easily these delicious recipes come together: Romaine and Radicchio Salad with Shaved Parm, Croutons and a Classic Caesar Dressing followed by Breaded Chicken Piccata with Charred Lemon, Caper and White Wine Butter Sauce served with Fettuccini and Arugula.

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Italian Fresh! Part Two
6:30pm to 9:00pm
 
 
Harvest Festival on the Co-op Plaza

Join us for blue grass music from the Turner Moore Band, apple tasting, cider pressing, pumpkin carving and much much more!
 

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Harvest Festival on the Co-op Plaza
12:00pm
 
Harvest Festival

Harvest Festival
Saturday, October 18, 12-5pm

This is our very favorite time of year and what better way to celebrate than with the bluegrass music of the Turner Moore Band and an apple-centric party! Sample heirloom varieties at their prime, taste apple cider pressed on the spot or wait until later in the afternoon to try several hard ciders. If you stick around for the hard cider tasting, sample our grilled house made Smart Chicken brats as well.

After you check out the apple festivities, pick a pumpkin to carve. We have all the tools and lots of big tubs to handle the seeds and innards! Maybe you would rather color than carve a pumpkin. If so we have a pumpkin outline awaiting your creative touch. The produce department will pick their favorite, we’ll contact the winner so they can pick out a pumpkin to take home!

Schedule of Events
12-2pm Pumpkin Carving or Pumpkin Coloring
12-2pm Homemade Pumpkin Doughnuts and Fresh Pressed Cider
12-3pm Apple Tasting
3-5pm House Made Smart Chicken Brats and Hard Cider Tasting

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Harvest Festival
12:00pm to 5:00pm
 
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Don’t Feel Alone if You Experience Tummy Troubles

According to the American College of Gastroenterology, over 95 million Americans suffer from poor digestion.  Our modern cooked diet destroys the natural enzymes found in raw foods that aid in digestion.  Another reason is the body’s own diminishing ability to produce enzymes as we age.  Add to that our love of processed, refined and fatty foods.  It’s no wonder that so many of us frequently suffer from occasional bloating, gas, indigestion, poor absorption and constipation.  Learn more about solutions.

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Don’t Feel Alone if You Experience Tummy Troubles
7:00pm to 9:00pm
 
Warm Pear Salad with Spiced Walnuts

Make enough of the spiced walnuts for another day, another salad! They are easy to make and a happy garnish for either salad or roasted butternut squash.

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Warm Pear Salad with Spiced Walnuts
4:00pm
 
 
Roasted Butternut Squash and Kale

This is one of our most elegant and beautiful vegetarian recipes. We love to feature it in the fall for an inspired meal.

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Roasted Butternut Squash and Kale
4:00pm
 
Fall’s Super Food Harvest

Learn how to combine brightly colored fall fruits and vegetables for maximal nutritional benefit and taste.  On the menu:  Italian Parsley and Pistachio Nut Pesto Crostinis; Wild Greens Salad with Fig and Pomegranate Vinaigrette; Butternut Squash and chick Pea Stew; Quinoa and Wild Rice Pilaf with Toasted Hazelnuts.  For dessert, Coconut Caramelized Apples with Sour Cherries or Cranberries.

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Fall’s Super Food Harvest
6:30pm to 9:00pm
 
 
Apple Snacking Cake

The problem with this cake is that it is hard to stop snacking! It is delicious any time of day but perhaps at it’s best with a cup of tea in the afternoon. It is not gluten free but could be adapted quite easily.

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Apple Snacking Cake
11:00am
 
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ADHD: An Open Dialogue about Etiology, Prevalence and Treatments

Share in an open discussion about traditional western medical and alternative views of the etiology and treatment modalities for ADHD with two local health care providers who have a special interest in ADHD.

 

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ADHD: An Open Dialogue about Etiology, Prevalence and Treatments
7:00pm to 9:00pm
 
Butternut Squash and Apple Soup

Now that there is a bit of a chill in the air, soup is sounding good. Make this recipe with new crop local winter squash from Fry Family Farm.
 

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Butternut Squash and Apple Soup
4:00pm
 
 
Potato Spinach Soup

This is a vegetarian fall comfort food that is easy to make. In fact make a double batch so you have plenty for lunch the next day.

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Potato Spinach Soup
4:00pm