1st Street Beet- The Summer Issue

2022

SUMMER SUMMER SUMMER Summer 2022 VOLUME No. 6

JUMP IN

SUMMER 2022 VOLUME No. 6

TABLE OF CONTENTS

The SUMMER Issue

03

COMMUNITY CONNECT

with Mahlea Ramsey

12

A BRIGHT IDEA Moxie Kombucha

04

OWNER CONNECT Owner Dividen & 2022 Coupon Schedule

16

IN OUR CIRCLE Change for Good

06

PEAK SEASON

Summer is Earth Candy Season! Popsicle Recipes

18

FROM THE BOARD Meet the New Board Members

LET’S EAT

10

Portabella Mushroom Burger & Rogue Creamery

20

GOOD CLEAN FUN

Strawberry Infused Vinegar

Follow us!

21

23

@ashlandfoodcoop

HIGHLY RECOMMEND COMING SOON Farm Tour Highlights

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2022 Rogue Valley Farm Tour

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

COMMUNITY CONNECT with Mahlea Ramsey Education Coordinator

The Rogue Valley Farm Tour is far and away the most gratifying project I work on as Education Coordinator at Ashland Food Co-op. A massive collaboration between AFC,

Medford Food Co-op, and Rogue Valley Food System, the tour is a one-of-a-kind opportunity to get up close and personal with where our food comes from. Over two dozen ranches, apiaries, dairies, wineries, food and herb farms will welcome guests this year on July 17th. While it would be extremely impressive (though probably impossible) to visit every stop on the tour in one day, I recommend making the most of your time by settling into one of the 4 “neighborhoods” that make up our Rogue Valley farms- Grants Pass, Sams Valley/Eagle Point, Central Point/Medford/Ashland, and the Applegate Valley.

Every stop on the tour is uniquely suited to showcase the complex nature of agriculture, the diversity of crops and livestock in Jackson and Josephine counties, and of course, the gorgeous landscape. I believe it is imperative for the health and happiness of our entire community that we provide the opportunity to learn about where food comes from- how it is grown, and by whom. Experiences like this are entirely unique and foster commitment to local agricultural systems, meaningful land stewardship, and a relationship to food that stands to benefit our bodies and our minds.

Over two dozen ranches, apiaries, dairies, wineries, food and herb farms will welcome guests this year on July 17th.

Aside from my enthusiasm over celebrating our hyperlocal farms and ranches (yes, each farm is at most about an hour drive from the Ashland/Medford area), it is simply delightful to spend a midsummer’s day exploring hidden gems in the valley. Fresh air, farm-fresh food, and 100% free. To learn more about the stops on this year’s tour and plan your day, visit RogueValleyFarmTour.com or pick up a brochure in-store. I sincerely hope to see you there!

-Mahlea Ramsey, Education Coordinator

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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OWNER CONNECT

Annivers

OWNER DIVIDEND AVAILABLE AT THE REGISTER

REMAINING 2022 OWNER COUPONS July 2022

$5 OFF $25 or more

10% OFF one entire purchase

August 2022

$5 OFF $25 or more

November 2022

September 2022

December 2022

$5 OFF $25 or more

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September through October 2022 $5 OFF $25 or more

$5 OFF $25 or more

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Receive 5% off every purchase when you join the CAN program.

Apply at AshlandFood.Coop/CAN

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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PEAK SEASON

Summer is Earth Candy Season!

Homemade

pops cles PAGE 6

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Homemade

SIMPLE SYRUP: Gently heat equal parts water and sweetener in a pan (1 cup of water and 1 cup of granulated sugar or maple syrup. If you prefer to use honey, use ½ cup of sweetener.) until the sugar is dissolved. Transfer to an easy-to-pour container and let cool.

Watermelon Mint

POPSICLE:

Ingredients

4 cups watermelon (chunked, any seeds removed) 1 TBSP lime juice (about ½ fresh squeezed lime or ½ oz) 1 TBSP simple syrup (½ oz or adjust to your taste) 10-25 mint leaves (or ½ oz)

Instructions

Put chunked watermelon, lime juice, washed mint leaves, and simple syrup into a high power blender and puree until smooth. Pour mixture into popsicle molds (or paper cups or silicone muffin tin) and place in the freezer until fully frozen.

Blended Watermelon Mint Mojito: follow instructions above but freeze in an ice tray instead of popsicle molds. Once frozen, blend with 1.5 cups white rum, ½ TBSP simple syrup, and slowly add water if needed.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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Strawberry Basil POPSICLE: Ingredients

16 oz fresh strawberries (1 pint) 2 TBSP lime juice (about 1 fresh squeeze lime or 1 oz) 2 TBSP simple syrup (1 oz or adjust to your taste) 10-15 basil leaves (or ½ oz) 1 tsp coarse sea salt

Instructions

Put strawberries (leaves and stems removed optionally), lime juice, washed basil leaves, and simple syrup into a high power blender and puree until smooth. Pour mixture into popsicle molds (or paper cups or silicone muffin tin) and lightly sprinkle coarse sea salt on bottoms. Place in the freezer until fully frozen.

Blended Strawberry Basil Margarita: follow instructions above but skip salt then freeze in an ice tray instead of popsicle molds.

Once frozen, blend with 1 cup tequila blanco, ½ cup orange liqueur, ½ TBSP simple syrup, and slowly add water if needed.

Rim glass with lime juice and coarse sea salt to serve.

Peach Rosemary POPSICLE: Ingredients

2 large peaches (chunked) 1 TBSP lemon juice (about ½ fresh squeezed lemon or ½ oz) 2 TBSP simple syrup (1 oz or adjust to your taste) 1-4 TBSP rosemary leaves

Instructions

Gently heat water, sweetener, and rosemary in a pan (if you are making one serving, ¼ cup of water, ¼ cup sweetener, 1 TBSP rosemary… for more syrup, do 1 cup water, 1 cup sweetener, 4 TBSP rosemary) until the sugar is dissolved and let steep for 15 more minutes. Transfer to an easy-to-pour container and let cool.

Put peach chunks, lemon juice and rosemary simple syrup into a high power blender and puree until smooth.

Pour mixture into popsicle molds (or paper cups or silicone muffin tin) and place in the freezer until fully frozen.

Blended Peach Rosemary Sour: follow instructions above but freeze mixture in an ice tray instead of popsicle molds. Once frozen, blend with 1 cup bourbon, ½ cup orange liqueur, 8 dashes of your favorite bitters, and slowly add water if needed. Serve with a sprig of fresh rosemary.

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Raspberry Rose POPSICLE:

Ingredients

16 oz fresh raspberries(1 pint) 1 TBSP lemon juice (about ½ fresh squeezed lemon or ½ oz) 2 TBSP simple syrup (1 oz or adjust to your taste) 3 TBSP rose water

Instructions

Put raspberries, lemon juice, rose water, and simple syrup into a high power blender and puree until smooth. Pour mixture into popsicle molds (or paper cups or silicone muffin tin) and place in the freezer until fully frozen.

Blended Raspberry Rose Frosè: follow instructions above but freeze mixture in an ice tray instead of popsicle molds. Once frozen, blend with 3 cups chilled rosè and optionally ½ cup of vodka. Serve with a fresh raspberry skewer.

Follow us!

@AshlandFoodCoop

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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LET’S EAT

portabella

mushroom

burger Make this with Rogue Creamery blue cheese!

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

There are so many reasons we love that this LGBTQ+ owned, certified B-corp creamery is on the Farm Tour.

Let's start with some of their amazing firsts: David Gremmels-the original creator of Rogue River Bluemade the first non-European blue cheese to ever win "World's Best Blue Cheese'' in the 2003 World Cheese Awards in London. Gremmels also happened to lead Rogue Creamery to receive the first raw milk export certificate from America to Europe, changing the reputation of 'American cheese' overseas; debuted the world's first smoked blue cheese; and even went on to win World's Best Cheese (a first for American-made cheese!) at the 2019/20 World Cheese Awards in Bergamo, Italy.

Do your taste buds a favor and visit Rogue Creamery with the Rogue Valley Farm Tour on July 17th!

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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A BRIGHT IDEA

MOXIE

kombucha kombucha kombucha

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

MOXIE KOMBUCHA INSTRUCTIONS

STEP 1: Bring Kombucha Scoby and Starter to Room Temperature

STEP 3: Place 4 tea bags into the hot water and let the tea bags steep for 5 to 10 minutes.

STEP 2: Bring 4 cups of water to a boil and remove from heat.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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STEP 4:

STEP 7:

Add 1 cup of sugar to the tea and stir until the sugar has dissolved.

Pour room temperature sweet tea into clean glass container. Add Moxi's Kombucha Scoby and Starter liquid to the sweet tea.

STEP 5: Let the tea cool to room temperature.

If the tea is too warm the Scoby could die.

STEP 6: Clean all utensils and glass containers with diluted vinegar. Rinse thoroughly and let the glass container air dry.

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STEP 8: Cover the tea and Scoby with a clean cheese cloth and place in a dark location that is 70 to 80 degrees Fahrenheit. Leave the tea and Scoby rest for 30 days.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

2nd FERMENTATION TIP #1

Store in a dark location

TIP #2

Use a snap top bottle

20% Juice 80% kombucha TIP #3

30 days in the bottle! It will bubble.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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In Our Circle

CHANGE FOR GOOD 2022 JANUARY

ROGUE CLIMATE $4,399

FEBRUARY

2020 was the first year of the Change for Good partnership,

ROGUE FARM CORPS $3,568

a register round-up program to benefit a monthly slate of organizations, voted on by Co-op owners, through the cumulative donations of shoppers choosing to round-up their shopping total to the nearest dollar.

MARCH

SOUTHERN OREGON LAND CONSERVANCY $3,717

APRIL

OPTIONS FOR HOMELESS RESIDENTS OF ASHLAND $3,634

MAY

ROGUE VALLEY FARM TO SCHOOL $3,735

JUNE

MASLOW PROJECT ???

JULY

From one cent to 99 cents, it all adds up to feeling good about supporting the community.

AFC Gives’ Community Grant applications are now live on our website.

Visit AshlandFood.Coop/AFCGives to learn more and apply.

ASHLAND FOOD ANGELS Donate through 7/31 PAGE 16

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

2022-2023 Schedule

2022

August September October November December

2023

January February March April May June July August September October November December

Community Works Truth to Power AFC Gives Community Fund Indigenous Peoples’ Month Rogue Action Center

Ashland Food Angels OHRA Klamath Bird Observatory Pollinator Project Rogue Valley Talent Maker City Maslow Project SOLC ACCESS Center for Nonprofit Legal Services FC Gives Community Fund Indigenous Peoples’ Month Rogue Valley Farm to School

Thank you for supporting these organizations in our community!

Read more at ashlandfood.coop/change-good ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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From the

Board

FROM THE BOARD

y

ar s r e v i n n A

Meet the Incoming Board Members!

Melissa Scudder

Click Here to meet Melissa

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Joanna Wnorowski Pecoraro

Bob Kaplan

Erica Thompson

Click Here to meet Joanna

Click Here to meet Bob

Click Here to meet Erica

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

••• Introducing our Exclusive Ashland Food Co-op Red Wine Blend •••

ary

Annivers

10

$

99

Buy 4 or More and Receive 10% off!

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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Strawberry Infused VINEGAR

Instead of eating around the leafy greens that crown these sweet summer berries, we tried chopping off the tops and putting them in a jar. You might’ve seen the viral TikTok video that was our inspiration?

1

Cut off the tops generously leaving some red flesh and place them in a clean jar.

2

3

Pour white vinegar in the jar, covering all of the strawberry chunks.

Close the lid and let it soak for a day.

4

When the vinegar turns pink, strain into a new container and compost the used tops.

Shake with oil, salt, and pepper for an easy salad dressing!

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

HIGHLY RECOMMEND

Shop the Rogue Valley Farm Tour Held on Sunday, July 17th from 10 AM to 3 PM, at participating farms and ranches throughout Jackson and Josephine counties, the 2022 Rogue Valley Farm Tour is your opportunity to step behind the scenes, meet the makers, taste artisanal foods, and explore a vast array of local goods- for free!

Once you fall in love with the Rogue Valley’s local farms and ranches, you’ll want to keep the magic alive all year long. Luckily, we can help with that!

FARM TOUR STOP:

Plaisance Ranch 16955 WATER GAP ROAD WILLIAMS, OR 97544

The Plaisance Ranch is home to honey bee hives, heirloom vegetable gardens, orchards, cattle, and of course: wine grape vineyards.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

FARM TOUR STOP:

Rogue Creamery DAIRY AND FARMSTAND 6531 LOWER RIVER ROAD GRANTS PASS, OR 97526

There’s a reason ‘Rogue River Blue’ was named World’s Best Cheese (a first for American-made cheese!) at the 2019/20 World Cheese Awards in Bergamo, Italy…

These cheese-heads know their stuff.

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FARM TOUR STOP:

TerraSol Organics 18828 WILLIAMS HIGHWAY WILLIAMS, OR 97544

These scrumptious, certified organic shoots are certain to liven up any salad or sandwich.

FARM TOUR STOP:

Herb Pharm

FARM TOUR STOP:

Oshala Farm

110 BONLINDA LANE WILLIAMS, OR 97544

14900 HIGHWAY 238 GRANTS PASS, OR 97527

Herb Pharm’s history in the Siskiyou Mountains goes all the way back to 1979, making their herbal tinctures some of the most-trusted in the organic herb industry.

You can taste, smell, and feel the passion behind Elise and Jeff’s herb farm located in the Applegate valley. Some Oshala teas can be purchased in bulk at the Co-op, packaging free- score!

FARM TOUR STOP:

Siskiyou Seeds 3220 E FORK ROAD WILLIAMS, OR 97544

You might be so inspired by the local farmers that you want to start your own garden at home! We sell an entire rack’s worth of organic, open pollinated, biodynamic, family farm-grown Siskiyou Seeds.

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ary

Annivers

WE'RE HIRING!

cool cats?

WANT TO HANG OUT WITH SOME

Check out our Careers page for Job Openings!

visit ashlandfood.coop/careers PAGE 30

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER