Co-op Blog

Oct 28, 2014
Jazz, Pink Lady, Honey Crisp, Fuji and Ambrosia are the produce department’s favorite apples. Jazz received the most votes this year, but next year that could change. As produce worker, Bryan Crane says, “Just because one person likes a particular apple doesn’t mean someone else will. It’s a matter of individual taste.” No matter what flavor and texture... [read more]
Oct 21, 2014
Perhaps you have made a beautiful salad with lettuce, beets, and goat cheese, tossed it, and watched with dismay as the entire contents turned pink! One quickly learns to add the beets at the very end of the mixing, and to just sprinkle the cheese on top. The ruby red color we associate with beets is betacyanin, a pigment of the anthocyanin family which is... [read more]
Oct 14, 2014
Thanks to the Non-GMO Project, the Co-op can guarantee you some delicious treats for your Trick or Treaters this year. I may have as many as 100 kids stop by so I am interested in clean, tasty, pre-wrapped candy for a reasonable price. My ulterior motive is to pick something that I like in case I have leftovers. Considering all these variables my first... [read more]
Oct 06, 2014
Here’s a way to “cook” a dark leafy green without ever turning a burner on.  Just give a bunch of kale a deep tissue massage with a little sea salt.  Start by desteming the leaves.  Pull them away from the stems with a quick motion.  Stack the leaves, roll up and cut into thin ribbons.  Place kale in a large mixing bowl.  Sprinkle with a scant... [read more]
Oct 01, 2014
Bite into a juicy ripe pear, the texture melts away and leaves you with a mouthful of flavor.  The melting quality is what gave pears the nickname, “butter fruit”.  A perfectly ripe eating pear will be a little soft at the stem end and have a faint pear aroma.  Because pears ripen from the inside out, one that feels soft to the touch is already over ripe on the... [read more]
Sep 30, 2014
Once you taste a homemade corn tortilla, there is no going back.  With a little practice, a tortilla press and a cast iron skillet you are set. Buy certified organic yellow or blue stone-ground corn masa flour from the Co-op’s bulk section.  One pound will make about 48 tortillas and cost a fraction the price of premade ones. But the real difference is the flavor and... [read more]
Sep 26, 2014
Our local company, Inesscents Aromatic Botanicals™, has really grown since our products were first available at the Ashland Food Co-op 14 years ago! Your local body care line is now Certified Organic, Fair Trade, iTal and a B-Corporation. We source our ingredients sustainably, and wholeheartedly support conscious consumerism. And yet, nothing speaks... [read more]
Sep 25, 2014
Fermenting dairy products is not a new idea.  Cave drawings from 4000 BC show humans enjoying their homemade or should I say cavemade dairy drinks.  Little crusts of cheese have been found in Egyptian tombs.  Quality fermented dairy foods were a mark of sophistication in Greek-Roman times so the ultimate insult was to call someone a “barbaric milk drinker”.... [read more]
Sep 23, 2014
Each year, the Association of Oregon Recyclers recognizes exceptional contributions to recycling and waste prevention efforts in the Northwest through its Recycler of the Year awards. Among the requirements to win is a long-term commitment to waste prevention, recycling, market development, or community involvement. Recipients must also ... [read more]
Sep 10, 2014
There are so many ways to successfully remove the skins from green chiles. If you don’t happen to have access to the big gas fired barrel roasters used all over the Southwest, try using the broiler in your oven. Place the chiles on a cookie sheet. Roast ferociously. Perfectly roasted chiles look brown-black and blistered. This is what makes them easy to peel and also helps... [read more]

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