Meet Galangal Root
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 ground, it is divided into smaller manageable pieces. This should give you a clue as to the edibility of the root. While its flavor is uniquely aromatic and spicy, the texture is a little like a slice off a sapling tree.
Many Thai soup recipes begin with warm coconut oil, slices of galangal, lemon grass and lime leaves (kefir). The aroma these three give off is intoxicating and distinctly Thai. What you smell is the flavor imparted to the oil and therefore whatever dish you are creating. Often the three are left in a finished soup. It’s courteous to remind diners that all three of the aromatics floating in their delicious soup are not really edible even though they have created a memorable taste experience.
Thanks to a small family farm on the Island of Kauai, the Co-op has fresh ginger, turmeric and galangal delivered within a few days of when the order is placed. Once the phone call is made by the produce buyer, the roots are dug and shipped the next day. Check out the quality of all three of these roots next time you are buying produce. They have bright color, are plump and moist and smell wonderful!
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.