All Events

July 2017

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Fermentation Festival- A cultured foods celebration!

Join local fermentation educators Kirsten and Christopher Shockey, authors of newly released Fiery Ferments, and Tara Whitsitt, founder of Fermentation on Wheels, for a day of cultured foods workshops, tastings, and starter culture swapping. Learn about the benefits of fermentation and how you can creatively & fearlessly ferment in your own kitchen.

 

Free Workshops:

2pm: Wild Vegetable Fermentation by Tara Whitsitt

Discover the simple tradition of preservation through bacterial collaboration in one of its most simple forms: via the the local micro-flora of vegetables! Fermented foods heal our bodies, celebrate age-old traditions, and promote healthy eco-systems. Learn about cost effective & simple tools that will help you get started at home. This presentation includes a hands-on demonstration and the audience is encouraged to get involved.

3:30pm: Fiery Ferments by Kirsten and Christopher Shockey

Whether you like it hot and spicy, or simply fermenty and delicious, this demonstration will show how fermented vegetables has moved beyond just sauerkraut (which we happen to love). We will share techniques that will show you how to get live probiotic foods from all your condiments from mustard to hot sauce, from chutney to fermented salads. Bring your curiosity and your taste buds (yup, there will be samples). 

3:30 to 5pm: Culture Swap with Fermentation on Wheels

Tara will invite students onto the bus for tours, tastings, and fermentation talk. You are welcome to bring starter cultures of your own for exchange and discussion. If you would like to take a starter culture home with you, please bring something to trade or $10 (per starter culture).

 
Book Signing:
Kirsten and Christopher Shockey will be available for book signing throughout the event.
 
 
 

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2:00pm to 5:00pm
 
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Grilled Veggies with Smoked Paprika Vinaigrette

Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.

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4:00pm
 
 
 
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5 Ways to Get Your Brain Back

Decline in mental function is not inevitable with age. Learn about new research that’s showing how early cognitive decline can sometimes be reversed with surprising changes in diet, nutrition activity and sleep.

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6:00pm to 8:00pm
 
Mixed Berry Crumble

Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer. Serve this warm with a scoop of ice cream.

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4:00pm
 
 
Caprese Pasta Salad

In this easy pasta version of the Italian classic, the Caprese becomes a meal, gets a little sparkle from lemon, and can be made anytime of the year by using arugula instead of basil. Great for potlucks, since it travels well.

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4:00pm
 
 
 
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Mon, 07/17/2017 - 9:00am to Fri, 07/21/2017 - 1:30pm
July Kids Summer Camp: Soups, Salads, and Sandwiches!

We’ve teamed up with Rogue Valley Farm to School to offer three different camps this summer. Each week campers will dive into food production, preparation and exploration, with a mix of farm and kitchen experiences that delight the senses and inspire the soul. Join Rogue Valley Farm to School staff as they cultivate the ability to grow and cook delicious, healthy, seasonal meals.

Soups, Salads, and Sandwiches! This week of food fun will focus on learning how to create staple meals from scratch. We will explore different kinds of soups, salads, and sandwiches, and how to put them together for a delicious, balanced meal. Please send your child with a healthy, non-sugary snack each day. Lunch will be provided, prepared hands-on by the campers! Ages 8-10

This listing is for July 17-21, 9am-1:30pm

Other camp dates: June 19-23 Eat Your Way Around the World or August 7-11 Food Preservation Experimentation

Monday-Tuesday-Wednesday will be cooking in the Co-op Classroom. 

Thursday-Friday will be on-farm at the SOU Center for Sustainability. Please send campers with a reusable water bottle, sturdy closed-toe shoes, and clothes that they can get dirty.

Cost for each camp: $175 Co-op Owners, $180 General Public

Scholarships available for Jackson Care Connect members who must register at the Info Desk. Scholarships available for one session. All others may register online.

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Baby Back Ribs with Maple Mustard Glaze

The simplest way to get perfectly cooked fall-off-the-bone ribs is to bake them in a low oven, then pop them on the grill for a final kiss of smoke and fire. If you want to skip the grill, just drizzle baked ribs with sauce, place under a hot broiler for a few seconds and serve with corn on the cob, potato salad or any other ’cue favorite side.

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4:00pm
 
 
Watermelon Feta Appetizers

Sweet, juicy watermelon, tangy balsamic sauce and savory feta are delightful in this simple, elegant appetizer.

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4:00pm
 
Middle Eastern Street Foods

Street food has come of age and formal dining is increasingly being nudged aside in favor of meze-style spreads. This class pairs the Middle East's most exciting street foods with a variety of homely and simple snack recipes elicited from Tiazza's family cooking in Morocco and her travels. Together we'll create a full course dinner based on tasty Middle Eastern street foods.

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6:30pm to 9:00pm
 
 
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When Life Falls Apart

Life is fragile. To be alive is to be vulnerable. And, we all need a sacred witness, someone who can listen without judgment and know the right questions to ask. 

This class will offer an interactive platform and a safe place to embrace your vulnerability while being witnessed.

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6:00pm to 8:00pm
 
Mediterranean Cucumber Tomato Salad

This simple, refreshing salad is perfect for picnics or any summer meal.

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4:00pm
 
 
Experience the Cuisine of Korea

Learn to make some of your favorite Korean dishes while exploring the ingredients and cooking techniques that make Korean food so invigorating and delicious. Maggie will start off with Korea’s famous Kimchi, a pickled dish full of flavor, spice and high in vitamin C and probiotics. Next you will learn her favorite childhood recipe, Bulgogi, a technique of marinating meat in a special Korean marinade similar to Teriyaki. Also on the menu are popular busy weekday meals of Spinach and Bean Sprout Salad and Chop Chae, a refreshing clear noodle salad with vegetables and meat. Mashtika!

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6:30pm to 9:00pm
 
 
 
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Wind Power and Sustainable Energy

Scott will bring you up to speed on sustainable electricity and energy production in Southern Oregon, the Rogue Valley and beyond. He will discuss Green Energy's and Wind Powers role in the Rogue Valley and what you can do to use renewable energy.  

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6:00pm to 8:00pm