5 Edible Plants to Start in Your Garden Now
Spring is most definitely upon us, and we are lucky enough to live in Southern Oregon where the weather during this time is usually (ahem) co-operative enough to let us get some plants in the ground in between the hail storms and rainbows. There are actually many plants that do quite well in this time of transition, as they prefer the cooler temperatures that we get here this time of year, before the real heat sets in. Here are a few that we have right now at the Co-op, direct from local, organic farms. Plant these in your garden now for best results!
Lettuce Mixes
Grow your own salad with all kinds of different lettuce mixes! These plants are super easy to grow, and it’s so rewarding to go out to the garden and harvest your very own salad right before dinner. The Co-op has all different varieties of lettuce starts, from romaine to spinach to salad blends.
Kale and Other Dark Greens
Kale is probably one of the most popular vegetables at the co-op, and for good reason. It is full of many healthy vitamins and minerals, just like most dark leafy greens are. They are also super easy to grow and should do really well in an early spring garden. We have several different varieties of kale, as well as collard greens, swiss chard, and mustard greens for sale as starts. Come and get them!
Peas
Peas are the quintessential spring vegetable, and they are really easy to grow. They do usually need something to climb on, but other than that their requirements are pretty minimal. At the Co-op we carry a variety called Oregon Sugar Pod, which are totally adapted for our region. How cool is that?
Beets
Beets are two vegetables in one, as both the root and the greens are not only edible, but totally delicious. They are also very easy to grow, and they especially like these cool temperatures that we have during springtime. Pulling root vegetables out of the ground, once they are ready to eat, is probably one of the coolest feelings that one can have. I suggest that you give it a try this year with beets!
Fresh Herbs
Many fresh herbs like to get their start in early spring. What a treat it is to go out to your herb garden to snip a little here and there for your next meal. We have several different herb starts at the Co-op, including chives, mint, dill, fennel, cilantro and parsley. All of these do well in early spring, and most will persist throughout the summer.
Growing your own food is one of the most rewarding things that you can do, and this is the time to get started! The Co-op has you covered with many different veggie starts, and the varieties will change as the seasons change. Soon we will have tomatoes and peppers and squash, but for right now, get your spring planting on!
Colleen Codekas, AFC Cashier and Blogger at Grow Forage Cook Ferment
Besides being a cashier at the Co-op, Colleen lives a double life as a blogger at Grow Forage Cook Ferment. She loves all kinds of real food endeavors, including fermenting, homebrewing, wildcrafting, mushroom hunting, cooking from scratch, and growing her own food in an urban permaculture garden. She is also a self taught herbalist, and makes her own handmade herbal products that she sells in her Etsy shop, Coco’s Herbals.
More Co-op News
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Forty six years ago, a group of families formed a buying club to access sustainable, local organic food as an alternative to modern industrial agriculture. This humble foundation of social and environmental responsibility started the Ashland Food Co-op and has shaped every decision we’ve ever made. It’s how, over four decades later, that a small buying club became a 30 million dollar, 17,500 square foot Certified Organic Retailer diverting 82% of their discards from the landfill.
Staff Picks: Earth Friendly Products
In celebration of Sustainability Month in April, we asked our Sustainability Committee to share their favorite eco-friendly product.
2018 Kids Summer Camps
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. Monday - Wednesday at the Co-op Community Classroom, Thursday & Friday at the Farm at SOU.
Update on our Strategic Initiatives
By Ed Claassen, Board President
Your Board and Management Team invested a significant amount of time in 2014 developing a set of strategic initiatives that we believe are vital in shaping the future of our business and furthering our mission. We formed a Strategic Planning Steering Committee consisting of 3 Board members and 3 Management Team members to guide the implementation of these initiatives.
2018 Electronic Coupon Schedule
To further our sustainability efforts and to serve you better, we began offering Electronic Owner Coupons in January 2017 at the register.
No more forgetting to bring your owner coupons. No more waiting for your newsletter to arrive. Cashiers simply ask if you want to use your owner coupons when you check out.
As we enter our second year of Electronic Coupons we wanted to share a couple of friendly reminders and the 2018 month by month schedule.
Please note:
What Does Democracy Have to Do with Cooperatives?
By Annie Hoy, Marketing Manager
We often refer to cooperatives as “democratic enterprises.” But what does that really mean? The Ashland Food Co-op, like all other co-ops in most economic sectors, is owned and controlled by the people who use its services.
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Looking to stretch your grocery budget? So are we! We've lowered the price on over three hundred items to create a set of high integrity staples for every shopper. Welcome to Co+op Basics.
Co+op Basics includes over 300 pantry and household staples. From beef to milk to cereal, we’ve lowered the margin and price on all those items to make organic, healthy food accessible to every shopper.
Co+op Basics Staff Favorites
After the holidays, we usually find our pocket books a little lighter. Here are a few favorite Co+op Basics items our staff turn to when the money is a little tighter.
Proposals Sought for the 2018 Community Grants
The funding cycle for the 2018 Co-op Community Grants for nonprofit organizations is now open.
Every spring, for more than 20 years, we’ve been donating to area nonprofits through our Community Grant program. We are committed to creating healthy, sustainable communities and this program helps us fulfill that commitment by supporting the amazing work of local nonprofits. The Community Grant program is also the highlight of Cooperative Principle 7, Concern for Community, and is something we take to heart.
From the General Manager’s Desk
By Emile Amarotico
As we commence our lap around the sun in 2018, I wish to recognize the longstanding contributions of an amazing group of professionals. We are blessed with the dedication of eleven department managers expertly coordinating the daily flow of people, products and services that breath life into our Co-op!
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Lynne (35+ years’ tenure) our Grocery Manager oversees keeping the aisles abundant with shelf stable products and coolers full of fresh perishables.
The Role of the Board in Co-op Governance
By Gwyneth Bowman, Vice President
After serving on the AFC Board for fourteen years my passion for the Co-op model has strengthened my commitment to the Cooperative Principles and Values. Of special importance is how we work together as a governing body with one voice. We are the ultimate decision-makers of our Co-op and hold a trusteeship for the benefit of our owners and community.
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From the General Manager's Desk
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