All Events

March 2014

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Savory Cheesy Bread Pudding

This is comfort food at its best, creamy, cheesy and filling!

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Savory Cheesy Bread Pudding
11:00am
 
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Savoy Cabbage and Farro Soup

The chewiness of farro contrasts nicely with the hearty vegetables in this cold weather soup.

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Savoy Cabbage and Farro Soup
4:00pm
 
 
Lentil Soup with Chicken Sausage

Lentils partner well with either lamb or chicken and we think this easy to make soup is a great example!

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Lentil Soup with Chicken Sausage
4:00pm
 
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
 
Befriending the Fungi

Learn about the wild and tasty fungi that inhabit our local forests from a trained ethnobotanist, ethnomycologist and chemist.  Discussion will include: identification, safety, understanding habitats and common fruiting times.  Wild mushrooms are a wonderful source of nutrition and a great excuse to explore the diversity of our local fungi and forest.  Examples and snacks will be provided.

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Befriending the Fungi
10:00am to 12:30pm
 
Wild Rice and Mushroom Salad

Rich and beautiful, this salad could be a standalone light supper or an elegant side dish.

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Wild Rice and Mushroom Salad
11:00am
 
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Green Drinks at Ashland Food Co-op

The 800 Square Foot Ultra Sustainable Castle

Learn how Steve and his wife downsized to 800 square feet, met their living space needs and became almost net zero energy!

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Green Drinks at Ashland Food Co-op
7:00pm to 9:00pm
 
Black Bean Torta

Here is the ultimate pot luck recipe!  You will be famous if you bring this flavorful vegetarian dish.

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Black Bean Torta
4:00pm
 
 
Rogue Valley Farm 2 School: Kale Chips and Kale Salad

Come see what kids in school will be tasting all this month in the Rogue Valley. These kale chips will leave you wanting more! Good thing we'll have a recipe for you to take home.

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Rogue Valley Farm 2 School: Kale Chips and Kale Salad
6:00pm
 
 
Growing Your Own Mushrooms

Inoculate your own mushroom kit during this hands on workshop to take home and fruit mushrooms.  You will become familiar with basic to intermediate mycological processes and concepts which will enable a more clear understanding of mushrooms as medicine, mushroom cultivation, myco-technologies and more.  Mushroom spawn and bulk medicinal mushroom formulations will be available at the workshop.

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Growing Your Own Mushrooms
10:00am to 12:30pm
 
Annie’s Coconut Cashew Bars

These great tasting bars are the invention of our own Annie Hoy.

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Annie’s Coconut Cashew Bars
11:00am
 
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Herbal Allies for Spring Energy and Seasonal Sensitivities

Learn about the herbs that can support sustained energy as we cycle from winter hibernation to spring exuberance.  Autumn will focus on the single herbs and combinations that offer vitality and provide support with pollen sensitivities.

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Herbal Allies for Spring Energy and Seasonal Sensitivities
7:00pm to 9:00pm
 
Red Lentil Hummus on Crostini

Here’s an unusual way to enjoy lentils plus it is inexpensive and easy to make!

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Red Lentil Hummus on Crostini
4:00pm
 
 
Indian Spiced Lamb Meatballs

Wrap these delicious nuggets up in a pita bread with a little spinach and yogurt, what a treat!

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Indian Spiced Lamb Meatballs
1:15pm
 
Lamb and Lentil Stew

Elegant and beautiful  are the best words to describe this transitioning to spring recipe.  It is very delicious and using the lentils with lamb make the lamb go farther.

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Lamb and Lentil Stew
4:00pm
 
Food for Life, How to Kickstart a Plant Based Diet

This event has been canceled

This class is a 5 part series on Thursday evenings March 20, April 3, 10, 17 and 24. Class time is 6:30-9pm

Cooking demonstrations and dinner plus handouts are included with every class.

Class 1:  Benefits of a Plant Based Diet:  How to plan a healthful menu, vegan substitutions and trying new foods.

Class 2:  Complete Nutrition:  Reading food labels and learning healthy cooking methods.

Class 3:  Healthy Blood Pressure and Making Wise Choices:  The importance of low fat, plant based foods and how to stay on track.

Class 4:  Breaking the Food Seduction:  Addictive foods and healthy alternatives.

Class 5:  Keys for Natural Appetite Control and Digestive Health:  The importance of fiber in curbing your appetite and keeping you satisfied.

This event has been canceled

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Food for Life, How to Kickstart a Plant Based Diet
6:30pm to 9:00pm
 
 
Sourdough Bread Demystified: A Hands on Workshop

Experience first hand the stress reducing, soulful experience of making your own sourdough bread. Step by step you will experience the process from making a starter to the grand finale, enjoying a freshly baked bread and homemade soft cheese feast.  Leave class with a starter so the next loaf comes out of your own oven.

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Sourdough Bread Demystified: A Hands on Workshop
10:00am to 12:30pm
 
Buttermilk Spice Cake with Strawberries

Now that California strawberries are tasting like the real thing, we are partnering them with one of our favorite spice cakes for that special dessert!

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Buttermilk Spice Cake with Strawberries
11:00am
 
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Detecting GMOs

Learn how to read labels on foods, supplements, and vitamins to determine if any of the ingredients are potentially GMOs(genetically modified organisms).  Find out about shopping strategies to avoid buying GMO food.  Bring your favorite breakfast cereal so that you have a label to read.

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Detecting GMOs
7:00pm to 9:00pm
 
Brown Basmati Rice and Garbanzo Bean Salad

Radishes are often one of the first spring veggies out of the garden so celebrate them with this delicious meal in a bowl recipe! 

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Brown Basmati Rice and Garbanzo Bean Salad
4:00pm
 
Kids in the Kitchen: Cook with Tiazza!

ages 6-12 years old

Kick-off this class with a few healthy snacks and power up for some healthy lunch ideas.  Create fun and exciting lunches right in class that are easy to make and packed with nutrients.  Learn how to change up favorite recipes like pizza, chicken fingers, and mac and cheese so they taste great and are healthier! 

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Kids in the Kitchen: Cook with Tiazza!
11:00am to 2:00pm
 
Lentil Tabbouleh with Pita Croutons

Once again the lowly lentil makes a deliciously affordable meal, just add a green salad on the side.

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Lentil Tabbouleh with Pita Croutons
4:00pm
 
Spring’s Super Food Harvest

Come enjoy a colorful menu packed with phytonutrient and immune boosting power.  Whet your appetite with Italian Parsley and Pumpkin Seed Pesto Crostinis.  Taste the tang of Wild Spring Greens tossed with Strawberry Balsamic Vinaigrette.  The main course is pure comfort food, Butternut Squash, Fennel and Leek Ratatouille served with Quinoa, Chickpea Primavera.  For dessert Coconut Caramelized Apples with Toasted Hazelnuts and Cinnamon.

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Spring’s Super Food Harvest
6:30pm to 9:00pm
 
Movie Night at the Co-op - Planeat

Munchies Available, no pre-registration required!

Join us for a look at this nifty little film about three men’s life-long search for a diet which is good for health, the environment and the future of the planet.  With an additional cast of pioneering chefs, and some of the best cooking you have ever seen, the scientists and doctors in the film present a convincing case for the West to re-examine its love affair with meat and dairy.  See the ground-breaking work of Dr. T. Colin Campbell in China exploring the link between diet and disease, Dr. Caldwell Esselstyn’s use of diet to treat heart disease patients, and Professor Gidon Eshel’s investigations into how our food choices impact our land, oceans and atmosphere.  

Showing in the Co-op Community Classroom, 300 North Pioneer Street

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Movie Night at the Co-op - Planeat
7:00pm to 8:30pm
 
Quiche on the Run

Mix and match the fillings to fit the season!

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Quiche on the Run
11:00am
 
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