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Author name: Chequamegon Food Co-op

What’s Fresh? Foods for Love!

What’s Fresh? Foods for Love! This week, the Co-op is offering a special assortment of fresh fruits and veggies in celebration of Valentine’s Day. Look for strawberries, raspberries, artichoke hearts, and much more to prepare a romantic meal for that special someone. If words can’t express the way you feel, remember that the best way […]

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Five Perfect Peppers: From Mild to Wild

Warm up your winter with perfectly pungent peppers. Each pepper has its own bold flavor and capsaicin content. Capsaicin is the chemical component found in peppers that produces the familiar burning sensation. In 1912, a pharmacist named Wilbur Scoville developed a method for measuring a pepper’s heat known as the Scoville scale. It uses Scoville

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Celebrate National Chocolate Cake Day!

Today is one of our favorite food holidays: National Chocolate Cake Day! Although its origin is uncertain, it’s easy to see why this is a day worth celebrating.   Before chocolate was used to bake one of our favorite cakes, it was primarily consumed as a beverage to have with yellow cake. It wasn’t until

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What’s Fresh? Mandarins!

What’s Fresh? Mandarins! Citrus season is in full swing at the Co-op this week. Look for a number of new varieties that you can peel, eat, and enjoy. Along with the common Clementine, you’ll also find blood oranges, daisy tangerines, cara cara navels, kishus, Minneolas, and satsumas. Each has its own distinct flavor and is

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Get Involved. Become a Board Member!

The Chequamegon Food Co-op Board of Directors will hold its annual election at the annual meeting in April. There are four positions open on the board. To declare your candidacy, please fill out the candidate questionnaire (available here or at the Customer Service Desk). Paperwork must be returned by February 1, 2016 for publication in the spring edition of The Grapevine. Candidates who decide

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What’s Fresh? Root Vegetables!

What’s Fresh? Root Vegetables! If you’re a seasonal eater, now is the time to dig into root vegetables. Beets, carrots, celeriac (celery root), parsnips, potatoes, rutabaga, and turnips make hearty soups, casseroles, and more. Try ’em all with this week’s recipes. – Roasted Root Vegetable Pie – Roasted Root Vegetable Soup with Dukkah – Crispy Root

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