Here’s a way to “cook” a dark leafy green without ever turning a burner on. Just give a bunch of kale a deep tissue massage with a little sea salt. Start by desteming the leaves. Pull them away from the stems with a quick motion. Stack the leaves, roll up and cut into thin ribbons. Place kale in a large mixing bowl. Sprinkle with a scant teaspoon of sea salt. Then begin the massage using your hands. The LA Times says, “Give a deep tissue bone breaker amount of pressure.” While this seems a bit extreme to me, the goal is to break down the tough cellulose structure of the leaves. The whole process should take about 2 minutes. The ribbons will darken in color and their texture will become soft and silky.
Now that your kale is relaxed, try our favorite recipe for
Massaged Kale Salad
Preheat oven to 350 degrees.
- Place the walnuts on an ungreased cookie sheet. Roast in the oven for about 5 minutes or until just golden. Chop coarsely and set aside.
- Place massaged kale in a good-sized serving bowl.
- Stir onion, raisins, blueberries and walnuts into the kale.
- Whisk the oil and vinegar together and pour over the salad. Fold into the salad.
- Taste to check the balance of flavors, adding vinegar or salt if needed.
More Co-op News
The AFC Board of Directors is pleased to announce the results of the 2018 Board Election. There were three excellent candidates running for two Board positions. In total, 905 votes were cast.
Congratulations to the following candidates who will serve three-year terms on the Ashland Food Co-op Board of Directors.
Thank you for voting!
When the heat of summer takes over, it can be hard on our bodies and moods. Don’t let the scorching temps get you down, cool off with one of these refreshing Staff recommendations.
By Jeff Golden, External Relations Committee Chair
Ashland Food Co-op is striding into the future with careful intention. We’re especially focused on the three top priorities of our strategic planning process, a collaboration of our board and management team. A quick update:
By Emile Amarotico, General Manager
By Annie Hoy, Retiring Marketing Manager
Since I was born and raised in far West Texas, I cannot help but use some imagery from what is so familiar to me.
By Emile Amarotico, General Manager and Ed Claassen, Board President
Our staff loves to head outside and enjoy the gorgeous Oregon outdoors. Here's a few of their favorite trails and the Co-op snacks they like to take with them.
By Stephanie Koerella, Education Coordinator
Reducing our waste has continued to be of greater concern for Rogue Valley residents, especially since January, when options for recycling became even more limited. While the Ashland Food Co-op is ramping up our efforts to reduce waste as a business, there is a lot that our community can do at home to help the cause.
By Emile Amarotico
In celebration of Sustainability Month in April, we asked our Sustainability Committee to share their favorite eco-friendly product.
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.
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.
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.
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.
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.