Roll Your Own

Once you taste a homemade corn tortilla, there is no going back.  With a little practice, a tortilla press and a cast iron skillet you are set. Buy certified organic yellow or blue stone-ground corn masa flour from the Co-op’s bulk section.  One pound will make about 48 tortillas and cost a fraction the price of premade ones. But the real difference is the flavor and texture.

Here’s how to do it.  For 6 tortillas, place 1 cup of the masa in a medium size bowl.  Measure out 1 cup of water.  Use your hand to mix in about ¾ cup of the water.  Add enough more to make pliant, but not sticky dough.  You may add only another tablespoon of water or you may add all of it depending on how dry your masa is to start with.  Let the dough sit for at least 10 minutes.

Meanwhile set up your rolling station. Find a plate or basket the right size to hold freshly made tortillas.  Drape a cloth napkin over it.  Cut a reusable sandwich bag open on the two long sides.  This is the secret to getting your tortillas out of the press.  Place the bag in the press with the remaining closed side facing the hinge side of the press.  Heat the skillet on medium high until it is not quite smoking hot.

 Divide the dough into 6 balls.  Flatten one slightly and place it in the center of the sandwich bag on the press.  Close the press and gently apply even pressure.  Open the press and peel back one side of the plastic. Put it back on the tortilla, flip it over and peel back the other side of the plastic.  Transfer the tortilla to your hand and gently place it in the skillet.  Let it cook until the edges begin to lift up from the pan.  Using tongs or a spatula turn the tortilla over and cook just a few minutes longer.  Place it on the napkin and cover it up so it steams while you cook and continue to add more tortillas to the plate.

More Co-op News

2018 Board Election Results

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!

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Beat the Heat

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.
 

Report from the Board of Directors: Strategic Plan Update

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:

Riding off into the Sunset

 

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.

Staff Picks: Summer Hikes and Trail Snacks

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.

 

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Be a Zero Waste Hero in Four Easy Steps

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.

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:

Co+op Basics: High Integrity, Low Price

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.

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.