Co-op Blog

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]
Sep 10, 2014
Meet Our Local Producers During Love Local Week September 12-20! We invited our favorite local producers to come meet you at the Culinary Kiosk for conversation and to offer a sampling of their wares. We’ll also be featuring specialty products from local farms.  Watch our Facebook page for daily tasting schedules.  In the meantime, here are some folks... [read more]
Sep 04, 2014
Save the date, Saturday, September 20 from 11am to 2pm. Thanks to Fry Family Farm we will once again be roasting green chiles out front of the Co-op. Frys are providing both the roaster and the green chiles fresh from their Medford farm. All you have to do is place an order for the amount you need and they will custom roast them for you. Then you can pay... [read more]
Aug 28, 2014
Upon returning from a 5 day vacation, I did a garden check and discovered a pair of 19 inch zucchini tucked under  a leaf.  Once summer squash flowers are pollinated, it’s only a matter of days before they are ready for harvest and 5 days was just too long to leave these squash on their own.  So far the perfect craft project for over-size zucchini has eluded me... [read more]
Aug 18, 2014
If you have made all the tomato sauce and pesto your freezer can hold and you still have fresh basil coming out your ears, keep reading! It’s easy to dry it for winter use, no special equipment or time required. Carefully harvest perfect leaf clusters with scissors. Try to keep at least a couple inches of stem on the leaves. Find a brown paper bag just the right size to hold... [read more]
Aug 07, 2014
This week our new sneeze guards were installed and you will notice some continued improvements in the placement of items.  We now have a sneeze guard over the soup station allowing us room to merchandise our soup rolls and cornbread in a much more attractive manner.  Additionally, our shelving arrived at the end of the salad bar.  We have been waiting for these... [read more]

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