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August 2017

Roots Festival Chef Series

August 27 @ 12:00 pm - 4:00 pm

Join us Sunday August 27th for a Chef Series as part of the Fayetteville Roots Festival from 12pm-4pm in our Community Room. We will host 4 chefs who will be demoing and lecturing. These chefs include Chef Steven Brooks, host of Cook with Brooks, Chef Justus Moll of River Grille, Chef Chrissy Sanderson of Mockingbird Kitchen, and Chef Heather Artripe, of Ozark Natural Foods. This event is free to attend but space is limited.

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Board of Directors Meeting

August 29 @ 6:30 pm - 8:30 pm

The Board of Directors will meet on Tuesday, August 29th at 6:30pm in the Co-op Community Room at Ozark Natural Foods. Any owner is welcome to attend. To contact your Board, email board@onf.coop.

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September 2017

See Us At… The Downtown Springdale Farmers Market

September 7 @ 5:30 pm - 6:30 pm

The Downtown Springdale Farmers Market is kicking off their Thursday evening markets from 3pm-7pm. Come see Heather at the market, from 5:30pm-6:30pm, as she demos different types of pesto you can make using Basil, Kale, and Carrot Tops!

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Annual Owners Meeting

September 10 @ 11:00 am - 2:00 pm

Join us Sunday, September 10th we invite and encourage all owners to join us at the co-op to celebrate another great year. It’s your co-op! This year we will be kicking things off at 11:00am with some live music from Melody Pond! Come participate while enjoying a cookout style lunch. We will have delicious pulled pork provided locally and prepped from Grassroots Co-op, with picnic style sides and salads, provided by our very own À la Carte! For dessert, we…

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Late Summer Harvest

September 12 @ 5:30 pm - 7:30 pm
Free 24 tickets left

Without a doubt, one of the best things about summer is the abundance of locally grown produce. We are holding on to it as long as we can! We will be celebrating summer one last time in this class. In our Late Summer Harvest Class we will be making a Tomato Galette with Fresh Herbed Goat Cheese & Spicy Honey, as well as our favorite Maque Choux (traditional Creole dish full of corn, okra, and tomatoes!) and last but not…

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Sharpening on Site

September 13 @ 1:00 pm - 4:00 pm

Sharpening on Site will be here sharpening your kitchen knives in The Homestead while you shop! The cost is $4 per knife.

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Kombucha and Sauerkraut 101

September 14 @ 5:30 pm - 7:30 pm
Free 25 tickets left

Fermentation is a process in which foods are exposed to bacteria and yeasts naturally through the air. Beneficial microorganisms beat out the bad kind, and eat up the carbohydrates in the food. The results are interesting flavors, textures, and smells. In this class we will go over how to make your own Kombucha and Sauerkraut, so you have an endless supply.

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Ozark Native Plants Sale

September 16 @ 9:00 am - 5:00 pm

Milkweed! PawPaws! Four types of Coneflowers! Cardinal Flowers! We will have medicinals, edibles, wildflowers, and pollinator-friendly plants for your garden and yard. These plants, trees, shrubs and vines are all native to the Ozarks and will come back year after year. Fall is the perfect time for planting.

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Jams and Butters

September 19 @ 5:30 pm - 7:30 pm
Free 25 tickets left

Fall is quickly approaching and we couldn’t be more excited. Jams and Fruit Butters seem like they were especially made for Fall. In this class we will make some delectable creations that are warm and cozy. We will be making a Gingered Red Pear Rosemary Jam, Cardamom Apple Jam, and Pumpkin Pie Jam. We will demonstrate how you can make delicious butters using spices as well as either apples, pears, or pumpkin

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Taste of Fall

September 21 @ 5:30 pm - 7:30 pm
Free 25 tickets left

The first day of Fall is September 22nd. So we thought we would welcome Fall with a few of our favorite Fall recipes. In this class we will be making a Sweet & Spicy Butternut Squash Pizza with Cider Caramelized Onions and Bacon, Pumpkin Baked Mac & Cheese with Fried Sage and Herbed Browned Butter Breadcrumbs, and a Harvest Cobb Salad with a Spicy Apple Cider Vinaigrette. We will need something just as wonderful to wash it all down, and…

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