Co-op Blog

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
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 you won’t want to... Read More
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 for your purchase... Read More
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 so sadly they... Read More
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
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 pieces of... Read More
It is hard to believe that the new Deli has been open for a month now. We have had great success from the very start with quite a few learning opportunities as well. Thank you all for taking the time to voice your frustrations, concerns, suggestions, ideas and praise. I personally read each and every suggestion card and made sure we either responded via phone, email or by... Read More
Why did you change the beans and rice from self serve to full serve? When we redesigned the department to provide more workspace for our employees, we had to make some sacrifices. We lost the hot well space that previously housed the beans and rice when we replaced the old salad bar with our beautiful new cold bar. Knowing that we would be adding a burrito and taco program to... Read More
As we near the 3 week mark of the reopening of the deli, I want to take this time to thank all of you that have been supportive and patient during this change. We have all experienced a pretty steep learning curve this month. You, the customers, are learning how to order and navigate our department, the cashiers are learning a new POS ordering system, and the deli employees... Read More
What is Acai? Acai is considered the king of the superfoods. It is a tiny purple palm fruit that is a staple food for people of the Amazon. Açaí is rich in antioxidants (specifically anthocyanins like those found in red wine) and healthy fats similar to olive oil, plus it has no sugar. This combo makes açaí a powerhouse of satisfying nutrition. We take the Acai berry and... Read More