Co-op Blog

It’s almost spring and we’ll soon be graced with sunny days. As the weather promises to get above 60 in the next few weeks, we might just have the chance to frolic in the grass shoeless, sipping on a tasty beverage, and dreaming about summer plans. Until that wonderful moment when we can throw our wool socks and boots deep into the back of our closets, we must create some... Read More
Help Jackson County farmers defend Jackson County’s vote to ban genetically engineered crops. 66% of Jackson County residents passed ballot measure 15-119 with strong bipartisan support. Now, two local GMO alfalfa growers, funded by Monsanto, Syngenta and other chemical giants have now filed suit to overturn the democratic vote. Our Family Farms Coalition (OFFC) and Center... Read More
Trees are budding and blooming, weeds are staking their ground, daffodils are popping up, and plant starts just arrived at the Ashland Food Co-op! It’s time to dust off your garden plans, figure out where the heck your gloves have wandered off to, and prep the soil in your beds. If you want to get a jump start on planting your garden for this spring, try some of the early... Read More
Watch as these kids show what makes organic farming the choice for the future in a surprising twist on a classic children’s song. It's time to say goodbye to Old MacDonald. When you choose Organic you are choosing a future with less toxic chemicals in our food and environment. Share this video with a friend and help us build a healthier future for all of... Read More
Originally from India, this Grass has migrated to Klamath Falls and it’s certified organic! Fresh Green Organic Garden grows the grass along with herbs, heirloom tomatoes and much more. They utilize geothermal energy and the abundant sunshine that K-Falls is famous for.  Their soil is organic as are the homegrown compost and compost tea that all their plantings enjoy. We are... Read More
One of the cornerstones of both Thai and Indonesian cooking is a root that looks like obese ginger. Galangal grows in same ecosystem as ginger, but unlike ginger it doesn’t have a dormant season. In fact it is unstoppable.  Its tough fibrous roots are bound together by strong and sinewy feeder roots making the harvest a full body workout.  Once the root is wrestled out of the... Read More
In a half hour lentils are cooked without presoaking and ready to do your bidding in soups, salads, curries, pates, on and on.  Start with about 2 ½ cups of water to one cup dried lentils. Bring water and lentils to a boil, cover and reduce the heat to a simmer.  Add a little more water if needed  Drain off any excess cooking liquid and create something delicious. Most folks... Read More
Even though leeks are a well known member of the allium family, they offer a slightly different flavor than onions.  Mild and sweet, they take the edge off their pungent cousin in soups and other savory dishes.  The question is how much to use?  All of the white bulb is tender and sweet, and much of the pale green top is as well.  Dark green leaves can be removed, but save... Read More
One of the easiest food processing techniques is also one of the most nutritionally beneficial.  It’s like a magic trick to chop up a big globe of cabbage, put it in a bowl and massage it with sea salt. You will feel the moisture sweat out of the wilting pieces.   Next place the cabbage and the juice in a 2 quart jar.  Tamp it down, fill a ziplock bag with water and put it in... Read More
Gianaclis Caldwell, one of our region’s finest artisan cheesemakers, had a crazy good idea.  She created just the right texture, added seasonings and ended up with a cheese sausage.  Her original inspiration flavor, Fiesta is like fresh Mexican chorizo sausage.  The spice blend includes smoked paprika, oregano and dried ancho and poblano peppers.  Fiesta is delicious in any... Read More