1st Street Beet: Sustainability Starts at Your Co-op

Dear Ashland Food Co-op Community,

In the spirit of sustainability and community well-being, I am thrilled to share that the Ashland Food Co-op has officially adopted the picturesque North Mountain Park through the city’s Adopt A Park program. This initiative holds a special place in our hearts as it allows us to contribute to the well-being of our community in a meaningful way.

We believe in the power of unity and the positive impact that comes from working together towards a common goal. With that spirit in mind, every quarter, we will be providing an opportunity for 10 Co-op staff members to actively participate in the clean-up and maintenance of North Mountain Park. It’s not just about lending a helping hand but also about fostering team building outside the Co-op walls.

But it doesn’t stop there—we want you, our valued community members, to join us in this endeavor. We will be opening 10 volunteer slots each quarter for those who wish to contribute their time and energy to this worthwhile cause. Keep an eye out for announcements about these volunteer opportunities through our Co-op’s emails and social media posts.

"It’s not just about lending a helping hand but also about fostering team building outside the Co-op walls."

Beyond our park adoption initiative, we continue to prioritize sustainability in various aspects of our operations. From sourcing locally-produced, organic goods to reducing single-use plastics, we are actively working towards minimizing our ecological footprint. Additionally, we are exploring innovative ways to pro-

mote energy efficiency and waste reduction within our Co-op.

As we celebrate Earth Day and reflect on our role in safeguarding the planet, we invite you to join us in fostering a more sustainable future. Thank you for your ongoing support, and we look forward to seeing you at North Mountain Park!

–Nick Hardee, General Manager

Spring Schedule in our classroom!

FRIDAY, APRIL 19 th, 3:30 pm - 7:00 pm

Earth Day Celebration

You are cordially invited to join us at Earthday with our friends from the community. Enjoy Earthday activities, vendors music, and more!

Presented to you by the Center for Sustainability and SOU. This event promises to be a fun-filled day for all. We hope to see you there!

WEDNESDAY, APRIL 17 th , 6:00 pm

Feed People, Not Landfills; How YOU Can Be Part of the Food Waste Solution

Join two of southern Oregon’s food waste prevention experts and learn simple strategies to mitigate household waste.

Flavia Franco, member of Southern Oregon Food Solutions and Community Compost Coalition; and Pamala Joy, Founder and director of Ashland Food Angels FREE

WEDNESDAY, APRIL 24 th , 6:00 pm

Bulk Up Your Cooking

Bulk snacks, herbs, cooking ingredients, baking essentials, and more, can be found in your Ashland Food Co-op bulk department! Join our education coordinator and your favorite demo coordinator as they explain the basics of bulk shopping and teach tips and tricks that will be good for you and the earth. Learn how simple it is to transform your lifestyle and elevate your cooking with bulk ingredients.

Mahlea Ramsey, Ashland Food Coop’s Education Coordinator, and William Smith, Demo Coordinator.

FRIDAY-SUNDAY APRIL 26 th -28 th

Koji and Miso-making 3-Day Workshop

Join Midori Uehara, owner of Mido’s Miso, PNW’s only certified koji instructor and miso sommelier, for a three-day Miso and Koji workshop. Learn how to create this versatile and medicinal product from start to finish.

Midori Uehara,, owner of Mido’s Miso, is the only certified koji instructor in the Pacific North West.

COMMUNITY $222 OWNERS $217

WEDNESDAY MAY 15TH, 6:00 PM

MAY JUNE

Optimizing Macronutrients: Unlock the Power of Nutrition to Fuel Your Active Lifestyle

Ever wondered why different fitness goals call for unique dietary approaches? Join Giulia on a journey to discover the truth about macronutrient optimization for a variety of fitness objectives—designed to not just nourish, but elevate your training and energize your vitality! Let’s finetune your nutrition for peak performance.

Giulia Conte, ISSA ELITE CPT - She, her, hers. FREE

THURSDAY, MAY 16TH, 6:00 PM - 8:00 PM

Local Goodness, Turning our Valleys Bounty into Culinary Art

Join LARKS executive chef, Franco Console for some farm to table insight. Learn how we utilize our local & sustainable farms & how we turn our valleys’ bounty into culinary art. Chef Franco will be demonstrating & preparing farm fresh egg pasta & house cured pancetta, to create a classic carbonara from scratch. He will also be featuring innovative techniques with local produce from farms here in the Rogue Valley.

Francesco Consol, Executive Chef at Ashland Springs Hotel

COMMUNITY MEMBERS $50 OWNERS $45

EMPLOYEES $22.50

WEDNESDAY, JUNE 5TH, 6:00PM

Change Your Breath, Change Your Life!

Breathing is a fundamental aspect of our existence, yet often overlooked as a powerful tool for healing the body, mind and spirit. Discover how transformational breathwork sessions change lives and go home with simple breathing exercises you can do at home, work, driving, or even sleeping, to improve your health and well-being.

Nikki Clifton, Certified Breathwork Coach & 9D Facilitator FREE

THURSDAY, JUNE 20 th , 6:00 pm - 8:00 pm

Welcoming the Transition of Springy Sunshine to Sultry

Summer Days

Celebrate the Summer Solstice with a collection of yum that will be a sure hit at your summer soirée! In this class, you will learn how to put together a dazzling, Summer Grazing Board, featuring local cheeses, farm-fresh nibbles and edible blooms! In addition, Watermelon Gazpacho and last, but not least a Cool Dessert for Hot Summer Nights!

Erica Idso-Weisz of Mountain Mama Kitchen @mountainmamakitchen

COMMUNITY $45 OWNERS $40 EMPLOYEES $20

Note about the cost of classes. Thank you to our community for your continued support of our local economy. The Ashland Food Co-op curates our classes with the instructors and the community in mind. Due to a rise in the cost of goods, it is in the best interest of our instructors, that we increase the cost of our classes.

From Mahlea, AFC’s Education Coordinator

I love booking our free “Wellness Wednesday” classes! The talent we have in our little community is astonishing, and the generosity of those who put their hearts into our free classes is inspiring. When a community member offers to teach a free wellness class, they are offering their expertise to the community without expecting any payment from the Ashland Food Co-op. They do it purely for the good and educational benefit of our community. In a world where the cost of goods and services keeps increasing, it warms my heart to see the selflessness of our community members, who continue to offer their services for free.

gon Food Solutions and the Community Compost Coalition, along with Pamala Joy, Founder and Director of Ashland Food Angels, as our expert speakers. Together, they will guide us through simple strategies to mitigate household waste, providing practical tips and innovative approaches to reduce our ecological footprint.

As a thank you for their continued support of education in our community, I'm offering a 10% off shop to member-owners who present Wellness Wednesday presentations.

As a thank you for their continued support of education in our community, I'm offering a 10% off shop to member-owners who present Wellness Wednesday presentations.

I am also delighted to announce two exciting upcoming classes that will deepen our commitment to sustainability and empower us to make conscious choices in our daily lives.

Firstly, on April 17th at 6:00 pm, join us for "Feed People, Not Landfills; How YOU Can Be Part of the Food Waste Solution." We are honored to have Flavia Franco, a dedicated member of Southern Ore-

Following this, on April 24th at 6:00 pm, we have a class titled "Bulk Up Your Cooking," taught by William Smith, Demo Coordinator and me! This free class will explore the basics of bulk shopping, focusing on snacks, herbs, cooking ingredients, baking essentials, and more available in our Co-op's bulk department. William and I will share valuable tips and tricks to help you embrace bulk shopping, making it not only convenient but also a sustainable choice that benefits both you and the environment. Learn how simple changes can transform your lifestyle and elevate your cooking using bulk ingredients.

We hope you can join us for these enriching sessions, as we continue our journey towards a more sustainable and connected community.

—From Mahlea, AFC’s Education Coordinator

Summer Events for the Family

JULY 8 th - 11 th

Farm to School Kids Camp!

Farm to School will once again be hosting their kid's camps in our classroom. We have a special prize for kids in the Co-op carrots program who sign up for our Farm to school camp!

More details coming soon!

SUNDAY, JULY 14 th, 10 am - 3 pm

Rogue Valley Farm Tour

The Medford Food Co-op, Rogue Valley Food System Network, and your Ashland Food Coop are honored to present the Rogue Valley Farm Tour once again! Step behind the scenes and meet the makers, taste artisanal foods and explore a vast array of local goods. Learn more at Roguevalleyfarmtour.com

We Are Adopting North Mountain Park

We are excited to announce that we are adopting North Mountain Park!

If you would like to become a park steward, please complete our volunteer application form at ashlandfood.coop/volunteer-co-op

THE FUTURE is Reusable!

From the Desk of The Ashland Food Co-op Sustainability Coordinator, Chris B

This year, AFC has made a number of changes to reduce the amount of single use plastics we contribute to the environment.

ONE IS OUR DURABLE UTENSIL PROGRAM .

What this means is that we have phased out the distribution of single-use plastic utensils and are inviting everyone–whether dine in or to go, local or visitor–to use our utensils guilt free. Bring it Back when you can, if you can. If you are a traveler, no worries! Keep them in your car, pass it along, or…

you decide! If you are a local and they end up accumulating in your drawer, no problem! When you are ready to return them just bring them back and put them in one of the bustubs located in the dining areas. They will be washed and sanitized and put back in rotation to be used again and again! We're excited to launch this program on April 19th!

"...We will be phasing out the distribution of single use plastic utensils and inviting everyone whether dine in or to go–to, use our utensils guilt free."

We have also replaced plastic hot cup lids (which are recyclable but often end up in the landfill) with paper coffee lids made of the same lined paper material as the cup itself. And, after a pause due to the pandemic, you are welcome to bring your clean reusable cup to the co-op to be filled with your beverage of choice!

OK, but why?

Plastics in the Environment: With all the discoveries regarding the pervasiveness of plastics in our environment, from the 5 Gyres to microplastics, this is one small step we can take towards eliminating single

use plastics. It will benefit our community and bring us all one step closer to the elimination of single use plastics.

Emissions reductions: “Reuse protects the climate. Over their lifecycle, reusable food serviceware has lower greenhouse gas (GHG) emissions compared to disposable alternatives.

While this is only one small step on our path to eliminating single use plastics, we hope it will begin conversations and inspire people to avoid single use plastics whenever possible.

May The Fork Be With You! (and bring it back if you can.)

Together on Earth,

Sustainability Coordinator

Ashland Food Co-op

The Climate Change Mitigation Fund: A Resource for Café Mam Farming Partners

Few people are more aware of the immediate impact of global climate change than those whose livelihoods depend on farming small parcels of land. On steep hillsides in the biodiverse forests of the Sierra Madres in Chiapas, Mexico, the farmers who grow green coffee beans for Café Mam face enormous challenges. Increasing temperatures and changing precipitation patterns affect yields and leave coffee plants vulnerable to pests and disease. Unpredictable rainfall brings longer dry seasons and stronger deluges that erode the fertile soil. Threats to the health of this unique forest climate equally threaten the security of the income for farmers. As an acknowledgement of this reality, for every pound of coffee we purchase, we contribute an additional 10¢ to be used for projects the farmers decide may help mitigate the effects of climate change. These are examples of how our farmer cooperative partners have utilized these funds:

• The planting of over 3000 trees: Large-scale shade and fruit tree planting efforts help maintain farming microclimates, prevent erosion, sequester carbon, and help diversify income for farmers.

• Composting facilities: The cooperatives are building composting facilities, “bio-fabricas”, to supply coop member farmers with rich vermiculture and compost tea utilizing the local microbiome.

• Solar power: Retrofitting cooperative processing and administration buildings to clean solar energy.

• Erosion control: Planting ground cover for improved soil health and erosion control.

• Education: Educational programs for rural farming communities focused on instilling a culture of protection and conservation of the incredibly biodiverse rainforest buffer zone they inhabit and in which the coffee is grown.

Since its inception in 2019, Café Mam’s Climate Change Mitigation Fund has granted $232,000 and counting, as we intend to continue the fund for all our coffee purchases going forward. Time and again our farmer partners have taught us that those with the closest relationship to the land have the most effective and remarkable solutions. We hope to continue to encourage the implementation of practical solutions for farming communities in Chiapas in a rapidly changing climate. None of these worthy projects would be funded without our customers. From the farmers and from us, thank you for making this possible!

To find out more about Café Mam’s work with small producer organizations in Chiapas and Small Producer Certified (SPP) visit: www.cafemam.com/pages/about-spp

Itty Bitty Interview

Itty Bitty Acres is a micro-farm that provides sustainably sourced goodness in Southern Oregon. This little farm produces a wide variety of veggies, eggs, flowers and more! Be sure to stop by on this year’s Rogue Valley Farm Tour and tell them we sent you!

Can you tell us a little bit about yourself, your family and how you got involved with farming here in the Rogue Valley?

The dream of the Itty Bitty Acres Farm grew from a small, but mighty seed out of the desire to improve our world one itty bitty step at a time. Our love for farming is rooted in our families from Erica’s in Montana, to Ryan’s in Minnesota by way of Germany. The Itty Bitty crew started its farming debut in Minnesota working on the Blue Earth County supported micro-farm that sourced 100% of its produce to local food shelves. We also started a community gardens program, Heart & Soil, that

fostered community resiliency & sustainably grown-food in our community. When presented with the opportunity to move to Southern Oregon, we were thrilled at the rich possibilities for bringing our commitment to land stewardship, conversation and dedication to doing our bitty part to the Rogue Valley. We began our adventure here with renting small plots of land/land sharing and growing food primarily for our family, until we could find just the right spot for our farm dream to be fully planted. We are thrilled to be able to tend to 3.2 acres in the heart of Sam’s Valley!

How does your farm define sustainability, and what does it mean to you?

At Itty Bitty Acres sustainability is a necessity. We use catchment systems for watering, use seeds from our own plants, compost and nutrients from our own organic byproducts and animals, use natural pest and disease control, we use low or no till methods to keep the microbiology in harmony, and several other techniques whenever possible. If we must use outside products, we make sure to use as little as possible and try to keep everything OMRI listed. It is key to tending to the land and its creatures in the most organic and sustainable ways possible, as we once read it is key, “to do right by the land.” Our commitment to land stewardship, conservation and sustainable practices extends to the importance of teaching our little one about how to tend to the earth.

How do you support biodiversity on your farm, and why is it important?

Biodiversity is a key feature & we rely mightily on our Itty Bitty beings that keep our farm moving and shaking. Our first look at the land we are on was a bit overwhelming. Long dry grasses, weeds, cracked hard soil, and fallen trees felt like a big task to try to work over into something plantable. After our first year the amount of life that entered our field was sensational. Frogs, birds, and bugs swarmed in to experience the vast amount of diversity in the plants grown. A diversity that not only provides nutrients for human consumption, but also breaks up, feeds, amends, and softens the hard soil it grows from. Plants and fungi that act as a pest deterrent, or attract beneficial insects, pollinators, and birds, all working in harmony.

How do you engage with the local community to promote sustainable farming practices?

Community is simple. Community is cultivated best by the following: Show up, be kind, share knowledge, feed people good food, make good conversation and have fun! When the farm practices questions come up (and they will!), answer them thoughtfully and thoroughly, we all do better when we all do better.

How do you engage with the local community to promote sustainable farming practices?

Water conservation is a big deal, especially while mostly using a catchment system. Using targeted drip irrigation helps to conserve water, using organic mulch to keep moisture in keeps water use low and also adds nutrients to your soil. Increasing biodiversity and keeping your soil healthy are key. Food preservation & composting practices are imperative. Keeping your farm well maintained also works to keep your space defendable should fires threaten your farm. Which is something that we really must consider in the Rogue Valley. Most importantly, just doing your Itty Bitty part to counteract and defend against climate impact is the best thing that can be done.

Are there any quirky traditions or rituals you and your family and/or farm crew have during planting or harvest season?

The first tomato of the season is a big deal at Itty Bitty Acres. That one tomato that looks like it is coming along better than the

others is pampered like a baby until it is ready to be picked and shared amongst family on the farm. Nobody gets it until it is perfect. It is important to slow down, be grateful for the process and savor the moment. Mary Oliver said, “Attention is the beginning of devotion,” we are committed and devoted to giving every inch of our farm and experiences proper attention.

If your farm had a theme song, what would it be?

We all agree it’s “Push It” By Salt N Pepa. Of course, this is always pumping through our heads as we are watching those little seedlings making their way up through the rich dirt to the sunlight above. Everything on the farm pushes forward toward growth. We push ourselves to engage in improvement for our farm, community and world.

If your crops could talk, what do you think they would say about life on your farm?

If every plant and creature on the farm had the opportunity to speak up, you would find a rich community that would be getting along well together and would likely share how tended to and loved they feel—this would be the hope and dream.

What is your favorite time of year on the farm and why?

This is a difficult question to narrow down to just one time, as it really can be so magical across all of the seasons, even when they don’t go how you’d expect. Winter in its opportunity to tuck in the fields, bees and animals for winter’s rest. Late winter, the time for plotting and dreaming of all that is to come. The pulsating energy of spring in all of its incredible hope and awakening of the earth. For us the chorus of frogs that return to the farm and lift up a cacophony of music. Summer brings forth its abundance and beautiful days. Fall offering up the vast arrays of colors and inviting transitions across. Each day reminds us to slow down and enjoy the beauty and awe of these moments.

Peak Season!

Lots of bright and delicious produce is coming our way in the next few months! We asked Joe, our Produce Manager, to give us a peek at what’s in store for the store.

Check out Joe's Picks for the Season

APRIL

Artichokes

Peas

Leafy greens (like braising mix from Fry Family Farm)

Local plant start

Radishes

Kale

Local rhubarb

JUNE MAY

Valencia oranges from California

Berries

Cucumbers

Bell peppers

Tomatoes

Savoring Spring

WELCOME TO THE VIBRANT FLAVO RS OF SPRING! As the days grow longer and nature awakens with a burst of colors, it's time to celebrate the season with a collection of recipes that embrace the freshest produce of spring. In this edition, we bring you a symphony of tastes featuring the crispness of asparagus, the earthy goodness of roasted radishes, and the sweet-tart notes of a lemon blueberry tart. Whether you're planning a special Mother's Day brunch, an Easter gathering, or simply want to try something new, these seasonal recipes are designed to add a touch of spring to any occasion.

Asparagus Pizza

This pizza celebrates the freshness of asparagus, and the combination of flavors creates a delightful and unique pizza experience. Feel free to experiment with additional toppings like feta cheeseor a drizzle of balsamic glaze for extra flair!

INGREDIENTS

□ 1 lb pizza dough

(store-bought or homemade)

□ 1/2 cup pizza sauce

□ 1 1/2 cups shredded mozzarella cheese

□ 1 bunch asparagus, tough ends trimmed

□ 2 tablespoons olive oil

□ Salt and pepper to taste

□ Red pepper flakes

(optional, for a bit of heat)

□ Grated Parmesan cheese for topping (optional)

□ For Garnish: Fresh basil or parsley, chopped

INSTRUCTIONS

Preheat your oven to the temperature specified on the pizza dough package or to 475°F (245°C).

Blanch the asparagus in boiling water for 2-3 minutes until slightly tender. Drain and immediately transfer to an ice water bath to stop the cooking process. Once cooled, cut the asparagus into 2-inch pieces.

On a lightly floured surface, roll out the pizza dough to your desired thickness.

Transfer the rolled-out pizza dough to a pizza stone or baking sheet. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.

Sprinkle shredded mozzarella cheese over the sauce.

Arrange the blanched asparagus pieces evenly over the cheese. Drizzle with olive oil and season with salt, pepper, and red pepper flakes if desired.

Bake in the preheated oven according to the pizza dough instructions or until the crust is golden brown, and the cheese is melted and bubbly.

Remove the pizza from the oven, sprinkle with fresh basil or parsley, and optional grated Parmesan cheese.

Allow the pizza to cool for a few minutes, slice, and serve and enjoy!

Baked Eggs in Tomato Sauce

This Baked Eggs in Tomato Sauce dish is not only easy to prepare but also rich in flavors. It's a comforting and satisfying breakfast or brunch option, perfect for dipping with bread. Enjoy!

INGREDIENTS

□ 1 tablespoon olive oil

□ 1 onion, finely chopped

□ 2 cloves garlic, minced

□ 1 can (28 ounces) crushed tomatoes

□ 1 teaspoon sugar

□ 1 teaspoon dried oregano

□ teaspoon dried basil

□ Salt and pepper to taste

□ 4-6 large eggs

□ Fresh parsley, chopped, for garnish

□ Grated Parmesan cheese for serving (optional)

□ Crusty bread or toast, for serving

INSTRUCTIONS

Preheat your oven to 375°F (190°C).

In an oven-safe skillet or a baking dish, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.

Pour in the crushed tomatoes. Stir in sugar, oregano, basil, salt, and pepper. Allow the sauce to simmer for about 10-15 minutes, or until it thickens slightly.

Using a spoon, make small wells in the tomato sauce for the eggs.

Carefully crack each egg into a well, ensuring the yolks remain intact.

Season the eggs with a pinch of salt and pepper.

Transfer the skillet or baking dish to the preheated oven. Bake for about 12-15 minutes or until the egg whites are set but the yolks are still runny. Adjust the baking time based on your preference for egg doneness.

Remove from the oven, and sprinkle chopped fresh parsley over the baked eggs.

Serve the baked eggs in tomato sauce hot, with crusty bread or toast on the side. Optionally, sprinkle with grated Parmesan cheese before serving.

Call out: Short on time? Use a canned or jarred tomato sauce. For extra color add cooked kale or spinach!

Roasted Radishes

These roasted radishes offer a delightful twist, transforming the peppery bite of raw radishes into a mellow and savory treat.

INGREDIENTS

□ 1 bunch of radishes, tops and tails removed, and halved

□ 1 tablespoon olive oil

□ 1 teaspoon balsamic vinegar (optional)

□ Salt and pepper to taste

□ Fresh herbs (such as thyme or rosemary), chopped for garnish

□ Crusty bread or toast, for serving

INSTRUCTIONS

Preheat your oven to 400°F (200°C).

Wash and trim the radishes, removing the tops and tails. Cut them in half for even roasting.

In a bowl, toss the halved radishes with olive oil, ensuring they are well-coated.

Season the radishes with salt and pepper to taste. You can also add a drizzle of balsamic vinegar for extra flavor.

Spread the radishes in a single layer on a baking sheet. Ensure they have enough space to roast evenly without overcrowding.

Roast in the preheated oven for 20-25 minutes, or until the radishes are golden brown and tender. Stir or shake the pan halfway through to ensure even cooking.

Once roasted, remove from the oven and transfer to a serving dish. Sprinkle with fresh chopped herbs, such as thyme or rosemary, for a burst of flavor and freshness.

Serve the roasted radishes as a side dish alongside your favorite main course. They pair well with grilled meats, roasted chicken, or as a tasty addition to a salad.

Springtime Berry Lemonade

This colorful and fruity lemonade is a delightful addition to a springtime brunch, providing a burst of flavor that compliments a variety of dishes. Cheers to a delicious and refreshing brunch beverage!

INGREDIENTS

□ 1 cup fresh strawberries, hulled and sliced

□ 1/2 cup fresh blueberries

□ 1/2 cup fresh raspberries

□ 1/4 cup fresh mint leaves

□ 1 cup freshly squeezed lemon juice (about 4-5 lemons)

□ 1/2 cup honey or simple syrup (adjust to taste)

□ 4 cups cold water or sparkling water

□ Ice cubes

□ Lemon slices and mint sprigs for garnish

INSTRUCTIONS

Wash and prepare the strawberries, blueberries, and raspberries. Set aside a few berries for garnish.

In a blender, combine the strawberries, blueberries, raspberries, and mint leaves. Blend until smooth to create a berry puree.

Strain the berry puree through a fine-mesh sieve or cheesecloth into a large pitcher to remove seeds and pulp.

In the same pitcher, combine the freshly squeezed lemon juice and honey or simple syrup. Stir well to dissolve the sweetener.

Pour the strained berry puree into the lemonade mix-

ture and stir until well combined. Add cold water or sparkling water to the pitcher and mix thoroughly. Adjust sweetness and tartness to your liking by adding more honey or lemon juice if necessary.

Refrigerate the Berry Lemonade for at least 1-2 hours to allow the flavors to meld.

Fill glasses with ice cubes and pour the chilled Springtime Berry Lemonade over the ice.

Garnish each glass with a slice of lemon, a few reserved berries, and a sprig of mint. Sip and enjoy!

Blueberry Lemon Tart

Enjoy this delicious Blueberry Lemon Tart with its perfect balance of sweet and tangy flavors! It's a delightful treat for any spring (or summer)occasion.

INGREDIENTS

Tart Crust

□ 1 1/2 cups all-purpose flour

□ 1/2 cup unsalted butter, cold and cubed

□ 1/4 cup granulated sugar

□ 1/4 teaspoon salt

□ 1 large egg yolk

□ 2 tablespoons ice water (or more as needed)

For the Lemon Filling:

□ 4 large eggs

□ 1 cup granulated sugar

□ 1/2 cup fresh lemon juice (about 3-4 lemons)

□ 1 tablespoon lemon zest

□ 1/4 cup all-purpose flour

Blueberry Topping:

□ 2 cups fresh blueberries, washed and dried

□ 2 tablespoons blueberry jam or preserves

INSTRUCTIONS

Prepare the Tart Crust:

In a food processor, pulse together flour, sugar, and salt. Add cold, cubed butter, and pulse until the mixture resembles coarse crumbs.

In a small bowl, mix the egg yolk with ice water. Drizzle the egg mixture into the flour mixture while pulsing until the dough comes together.

Turn the dough out onto a floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface and line a tart pan with the dough. Press the dough into the corners and trim excess. Prick the bottom with a fork and refrigerate for an additional 15 minutes.

Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes or until golden brown. Allow it to cool.

Prepare the Lemon Filling:

In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, and flour until well combined.

Pour the lemon filling into the pre-baked tart shell. Bake for 1520 minutes or until the filling is set. Allow it to cool completely.

Prepare Blueberry Topping:

In a small saucepan, heat the blueberry jam or preserves until it becomes liquid. Brush the jam over the cooled lemon filling.

Arrange fresh blueberries on top of the tart, covering the lemon filling. Feel free to be creative with the pattern.

Refrigerate the tart for at least 1-2 hours before serving to allow the flavors to meld. Slice and serve chilled.

Garnish with additional lemon zest before serving for an extra burst of citrus flavor.

Are you getting the best value from your shop at the Co-op?

10 ways to save money at your Ashland Food Co-op.

1. CAN

Are you eligible for our Community Accessible Nutrition program? If you are eligible for just one of these programs the answer is YES!

✔ SNAP (Supplemental Nutrition Assistance Program; also known as EBT)SNAP (Supplemental Nutrition Assistance Program; also known as EBT)

✔ TANF (Temporary Assistance for Needy Families)

✔ WIC (Women, Infants & Children)

✔ Medicaid

✔ SSI (Supplemental Security Income)

✔ SSDI (Social Security Disability Income)

✔ HUD (Housing and Urban Development)

✔ HTBA (Home Tenant-Based Assistance)

✔ Section 8 Assistance

You must be an Ashland Food Co-op owner and provide current enrollment documentation for one of the programs dated within a year of the date at time of application.

2. Bulk up!

Save money when you buy ingredients in bulk. You are not paying for all the packaging and you can buy exactly what you need. We have a wide variety of items available in bulk from cereal to body location.

3. Shop Co-op Basics items

Look for the purple tags and save on over 450 household pantry items. As a member of National Co+op Grocers (NCG), we’ve leveraged our collective buying power to offer lower prices on healthy, organic food and pass the savings on to you.

4. 10% off!

As a Co-op Owner, you receive

10% off a shop 6 times a year! (Jan/Feb, March/April, May/June, July/Aug, Sept/Oct and Nov/Dec).

10% off when you purchase four or more bottles of wine.

10% off when you spend $100 or more in our Wellness department

All are stackable!

5. NCG Bi-monthly tear pad coupons

Get great deals like 2 for 1 and .75c - $3 off of your favorite brands, like Garden of Life, Woodstock, and Vita Coco. Look for coupons in the aisles under the products.

6. BOGO Sales

That's buy one, get one free! Products are available while supplies last.

7. Sales Flyer!

Always take a look at our sales flyer before you make that shopping list! We always have great deals on produce, seafood, and bulk.

8. 5% off with Bike benefits

Have you been biking to your Co-op? Purchase your $5 Bicycle Benefits sticker at the info desk and receive 5% off every time you bike! This is a nationwide program! Check out where else you can get your bike benefits at bicyclebenefits.org

9. Case orders

Use a LOT of it, all the time? Why not buy a case? We offer special discounts on case orders, just ask our friendly grocery team or information desk associates.

10. Shopping Seasonally

We receive wonderful produce and goods from our local farmers. Shop for items in their growing season to avoid paying for all the fuel to get it here

Elections for new Board candidates and 2025 Change for Good partners are underway! Co-op Owners will receive an email with a link to vote on May 22. Voting ends on Monday, June 10 at 9PM.

Save the Date! Our Annual Meeting is taking place on June 12 and all Co-op Owners are welcome and encouraged to attend in person! Stay tuned for more information.

Owners, please be sure your email address is up-to-date! You can email ownerservices@ashlandfood.coop with any changes.

Our Sustainable Community

by Larry Cooper, AFC Board Member

The Ashland community is known for its concern for the environment and a sustainable future for everyone in the Bear Creek Valley, the place where most of us make our home. We also love our organic grocery, the Ashland Food Coop. You may have noticed over the last year that sometimes one or more local community climate activists have appeared at tables in front of the store offering information on various ways that people can engage in opportunities to reduce the impact of warming and other climate effects on our lives and land. I have personally enjoyed helping with this outreach effort focused mainly on communicating about water and water related issues in our community. The Ashland Climate Collaborative (ACC) is an umbrella group that sponsors and promotes climate education outreach in our community, and I have been part of ACC’s Water Action Team for a few years now. Water is so essential for life and also for producing life from the soil. The Water Action Team is focused on helping people use water wisely, in their homes, landscapes and gardens as well as promoting wise planning for water

use and conservation in the future. We will continue to engage with the community both at the store and through our newsletters and neighborhood climate groups.

So, what does this all have to do with the Ashland Food Coop? Our Co-op is unique among our local groceries in that we have a mission and goals that extend beyond providing healthy and organically produced food for our shoppers. One of those goals has to do with sustainability. We invest in solar panels to produce a major part of our electric power, and we are focused on making the store more energy efficient and comfortable for our shoppers and workers. The AFC also helps support many climate friendly organizations through the Change For Good program and the Community Grant Program which have helped climate concerned organizations including: Klamath-Siskiyou Wildlands Center, Rogue Basin Partnership, Rogue Valley Farm To School, Southern Oregon Climate Action Now, Vesper Meadow Education Program, and KS Wild. When you shop at the Co-op, you’re helping all of the above.

SPONSORSHIPS

Ashland Devo

Our Family Farms

Ashland High School Snowboard Team

JPR Wine Event

Ashland Folk Collective - 2024 Season

Ashland Devo

Ashland Volleyball Club

Southern Oregon University - 31st Annual Powwow

Special Olympics Oregon - Southern Oregon Polar Plunge

Rotary Club of Ashland Lithia Springs - Crabfest

Peace Meal - Community Free Meal in Lithia Park

The Siskiyou School - Spring Auction

Helman Elementary School - School Fundraiser

Trails Outdoor School - ParentTeacher Collective

Hope Equestrian Center - Denim and Diamonds Annual Auction

Jackson County Fuel Committee - Folk Music Festival at Paschal Winery

Ashland Food Project - Neighborhood Coordinator Celebration

AHS Math Honor Society - Pi Day

Mountain Beaver - Peer Respite Crisis House

Rogue Valley Heritage Grain Project - Heritage Grain Fest

Our Family Farms - Save Our Seeds Day

This Modern Mystic - Conscious Living Fair

APRIL 12 th

KS Wild - 2024 Wild and Scenic Film Festival

APRIL 13 th to 14th

31st Annual Powwow at Southern Oregon University

MAY 18 th

Our Family FarmsSave Our Seeds Day

DATES VARY

Ashland Folk Collective - 2024 Concert Series

JUNE 30TH

The Crest Fest at Willow Witt Ranch

The Ashland Food Co-op's " Change for Good" program, introduced in 2020, is a way for us to foster community support and philanthropy. Over the course of three years, this initiative has not only become a staple at the Co-op but has also demonstrated the power of collective giving.

By inviting customers to round up their purchases to the nearest dollar at the register, this program has raised over $250,000.00 with every cent going to our partner organizations.

$6,376.20 $6,208.66 $7,357.14

Everyone is welcome to shop at the Co-op and deserves to have access to organic, healthy, and a ordable foods. The Ashland Food Co-op’s CAN program strives to support economically challenged co-op owners by o ering a discount to eligible families and individuals.

CAN participants will receive an everyday 10% discount throughout the store. Enrollment is simple! Visit our website at AshlandFood.Coop/CAN or stop by the Information Desk for an application.

Be a co-op owner 13,000 of yo neighbo & f ends!

Come for the perks, stay for the purpose!

Support our local farmers and purveyors

FOR MORE INFORMATION ON HOW TO BECOME AN OWNER GO TO

PURPOSE + PERKS = BEING AN OWNER!

In 2024, Co-op Owners will receive SIX opportunities to take 10% o their entire purchase!

Remember to combine your 10% o with other discounts to maximize your savings! JANUARY/FEBRUARY

2024 OWNER COUPON