The Vine - Spring 2020 BriarPatch Newsletter

BRIARPATCH FOOD CO-OP | Spring 2020

Pantry Basics

Keep it Simple, Scrumptious pg 22-23

BOARD ELECTION 2020 MEET YOUR CANDIDATES 3 Seats and 5 Candidates, Vote May 1-15

pg 15-17

BRIARPATCH FOOD CO-OP | Spring 2020

Vine

THE

BRIARPATCH FOOD CO-OP | Spring 2020

Contents

THE

Vine Spring Issue March - May 2020

Published quarterly by BRIARPATCH FOOD CO-OP

pg. 12-13

3-5

Recipes from the Editor

6

From the Board President

7

2020 Sierra Poetry Festival

8

From the General Manager

9

Co-op CAUSE

10

The Talented Fungus Among Us

11 Gesundheit! Allergy-Fighting Superfoods

THE VINE TEAM MARKETING MANAGER Rebecca Torpie EDITOR Paula O’Brien

pg. 15-17

ART DIRECTOR Anna Delgado-Campbell

The Secret’s in the Sauce

14

Owner Information

15-17

Board Election 2020

Meet your Candidates

18-19

Spring Celebrations

20

Salsa Fresca Plant-o-gram

21

Going Greener @ The Patch

CONTRIBUTING PHOTOGRAPHERS AND DESIGNERS Joshua Bumgarner, Laura Petersen CONTENT CONTRIBUTORS Chris Maher, Laura Petersen, Rebecca Torpie, Alan Weisberg, Peaceful Valley Farm Supply

12-13

pg. 18-19

BRIARPATCH FOOD CO-OP 290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333 CO-OP HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm

pg. 22-23

22-23

The Joys of a Well-Stocked Pantry

24-25

Staff Picks

ON OUR COVER:

A well stocked pantry, all from BriarPatch, including Bulk tea, organic bulk spices, red wine vinegar, Siete hot sauce, Better than Bouillon, Thai Kitchen red curry paste, Woodstock mustard, bulk grains and dried beans, bulk olives, fresh fair-trade avocados, local satsumas, granny smith apples, bulk dried mango, rigatoni, bulk pastas, bulk flours, Field Day coconut milk, Muir Glen whole canned tomatoes, local Wingfield honey, bulk maple syrup, bulk rice and grains, and pomegranate molasses. Also pictured are reusable BriarPatch shopping and produce bags!

Photo taken by Joshua Bumgarner, Art Directed by Anna Delgado-Campbell

Follow us! See the latest photos and videos

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BriarPatch.coop

highlighting the best of BriarPatch! @briarpatchcoop

By Paula O'Brien

T

he clock is ticking and tummies are growling…how do you keep things simple and put food on the table without getting take-out? Here are some great recipes that’ll help you to have delicious, nutritious food available in a flash when the “Hangry” hits.

Chilaquiles

Makes 4-6 servings For the chips ¼ cup vegetable oil, for frying 12 corn tortillas, cut into 8 wedges each

1 cup veggies, such as: small-diced zucchini, celery, or butternut squash; greens like kale, collards, spinach, chard cut into strips.

For serving: Avocado or guacamole

Kosher salt

Sour cream or Mexican crema

OR: About 12 oz. corn tortilla chips, like Late July Quinoa and Chia

Queso fresco, or grated cheddar/jack/ gouda cheese…whatever you’ve got!

For the salsa 4 Roma tomatoes or 2 large tomatoes (about 1 ½ pounds), chopped 1/2 large yellow onion, chopped 1 medium jalapeño, sliced (optional, remove seeds if you want it less spicy) 2 cloves garlic 1 ¼ cups low-sodium chicken or vegetable broth, divided 3 tsp. vegetable oil Kosher salt OR: 1 16 oz. jar salsa, like Green Mountain Gringo Got veggies?

1 clove garlic, finely minced ¼ yellow onion, minced

Optional: Eggs, any way you like them!

Instructions (If you’re using pre-made chips and salsa, skip the first two steps.)

Heat the ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges at a time and cook, flipping once, until lightly brown and crisp. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt.

Repeat this process until all tortillas are fried, adding more oil if needed.

Place the tomatoes, onion, jalapeño (if using) and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth

BRIARPATCH FOOD CO-OP | Spring 2020

Recipes from the Editor: Keeping it Simple in the Kitchen

and blend until smooth.

Heat the 2 tsp. oil in a saucepan over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.

Salsa consistency will vary depending on the size and juiciness of the tomatoes.

Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed. Set aside.

In a large saucepan, add 1 tsp. oil and once warm, the garlic and onion. Stir to coat, and once they’re a little translucent, add the diced veggies for a few minutes and then any greens you’re using. Once the veggies are cooked through, add in the salsa (either fresh or from a jar) and stir to combine well and warm evenly.

Add the tortilla chips to the salsa and veggies in the saucepan and stir carefully to coat the chips. Cook until they’re heated through, about 3 minutes.

Taste and season with salt as needed.

Serve warm garnished with avocado or guacamole, crema, cheese, and/or eggs, if desired.

More recipes on page 4-5 3

BRIARPATCH FOOD CO-OP | Spring 2020

Fruit ‘n’ Nutty Energy Balls Makes 3-4 dozen Easy to make, easy to store and bring with you everywhere…keeping it simple when a snack attack hits, whether in traffic or on the trails! BriarPatch bulk section ingredients make these a snap.

You may want to soak the cup of almonds and the fruits to make sure they’re moist enough when you put them into the food processor. If your dates and dried fruit are very fresh - they feel super sticky and gooey - you can probably skip that step.

Ingredients 1 cup almonds, plus ¼ cup extra, finely-chopped 1 cup Medjool dates 1 cup dried apples, cherries, apricots, raisins or prunes ¼ cup chia seeds Optional: 1-2 Tbsp. cacao nibs, 1 tsp. maca powder Optional: Roll the balls in coconut flakes

Instructions Soak dried fruits (if they’re not already sticky) and 1 cup of the nuts in water for 20-30 minutes. Drain well and pat dry with a paper towel.

Add nuts, fruit, chia seeds and maca powder (if using) to the bowl of food processor and grind into a smooth paste. Stop to scrape down the sides of the bowl and to move the mixture if it gets stuck in a clump.

When everything is evenly incorporated, sprinkle in the cacao nibs and chopped almonds and process just to combine (you want to leave the nibs and chopped almonds intact as nice crunchy bits).

Portion out the balls using a 1 Tbsp. measuring spoon and roll them in your palms to form. (You may want to put a little water on your hands so the mixture doesn’t stick to your hands too much.) Roll the balls in coconut flakes, if using. Serve, or place on a plate and let firm up in the fridge.

Easy Grain Salad with Pomegranate Dressing Makes 6-8 servings Serve warm or cold, as the main event with shredded rotisserie chicken or a side dish with some freshly-torn dino kale or radicchio leaves mixed in.

Ingredients 1 ½ cups pearl barley (do not substitute hulled barley or hull-less barley) Salt and pepper ¼ cup extra virgin olive oil, plus more for serving 2 ½ Tbsp. pomegranate molasses 1 tsp. fresh lemon juice 1 Tbsp. sugar ½ tsp. ground cinnamon ½ tsp. ground cumin ½ cup coarsely chopped fresh cilantro (or parsley) ½ cup golden raisins ½ cup unsalted shelled pistachios or walnuts, coarsely chopped 4 oz. feta cheese, crumbled ½ cup scallions, green parts only, thinly sliced (about 4 - 6 scallions) ½ cup pomegranate seeds

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Instructions In a large pot, boil 4 quarts water. Add 1 Tbsp. salt and barley, return to boil, and cook until tender, about 45 minutes. Spread barley to drain on a rimmed baking sheet and let cool completely, about 15 minutes.

In a large bowl, whisk together oil, pomegranate molasses, lemon juice, sugar, cumin, cinnamon and ¼ teaspoon salt.

Add the barley, cilantro (or parsley), raisins and nuts to the dressing and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and adorn with feta, scallions and pomegranate seeds in separate rows or small piles on top. Drizzle with extra oil and serve.

BRIARPATCH FOOD CO-OP | Spring 2020

Wonderfully Simple Veggie Soup

Irish Soda Bread

Makes 4-6 servings

Ingredients

Ingredients go from simple to spectacular in just about thirty minutes. Fine slicing helps the cooking go licketysplit. Got a little more time and a few more veggies? This is one recipe you can take in a lot of different directions and still come out a winner… and it’s great for breakfast, lunch, or dinner!

Ingredients 2 cups finely-sliced potatoes, (also peeled if russet) 2 cups finely-sliced celery 2 cups finely-sliced yellow onions 12 oz. chickpeas, drained and liquid reserved 1 Tbsp. raw minced garlic 1 Tbsp. cooking oil – like sunflower or coconut oil 1 Tbsp. chili powder 1 ½ tsp. turmeric 1 ½ tsp. cumin powder 1 ½ tsp. coriander powder Salt and pepper to taste Optional: Pinch of cayenne

Optional: Sub 1 can coconut milk for some of the water Optional: Finely shredded chard leaves removed from stalks. Finely dice stalks.)

Instructions Layer the vegetables in a pot with the potatoes on the bottom. If using chard, add finely diced chard stems.

Fill to cover with water and liquid from the can of chickpeas and add a little salt. Bring to a boil and cook until vegetables are tender.

Add chickpeas, coconut milk (if using) and shredded chard (if using). Lower to a simmer and cook until chard is tender.

Meanwhile, sauté the chili powder, turmeric, cumin, coriander and cayenne in the cooking oil. Stir constantly, but don’t let it burn. It’ll get a little bubbly as it sautés.

Add spices and minced garlic to the soup and adjust seasoning.

3 3/4 cups unbleached bread flour 4 Tbsp. sugar 1 tsp. baking soda 1 tsp. salt 1/3 cup currants or raisins 4 Tbsp. cold butter, cut into 8 pieces 1 cup buttermilk 1 large egg 2 Tbsp. melted butter, optional Instructions Preheat the oven to 400°F. Lightly grease a sheet pan.

In a medium-sized bowl, whisk together dry ingredients and currants or raisins. Using a mixer or your fingers, work in the butter until it's evenly distributed and no large chunks remain.

egg. Pour mixture into the dry ingredients and mix to combine. The dough may be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of buttermilk.

Knead dough a couple of times until it just holds together, then shape it into a ball. Flatten the ball slightly, and place on the sheet pan.

Use a sharp knife to cut a 1/2"deep cross in the loaf.

Bake for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and brush the top with melted butter, if desired.

Store for about 2 days, well wrapped, at room temperature; freeze for longer storage (up to about a month).

In another bowl, whisk together the buttermilk and

Check out more simple recipes using pantry basics on pages 22-23!

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BRIARPATCH FOOD CO-OP | Spring 2020

From the Board President

By Alan Weisberg, Board President During my first go as Board President, when I became responsible for regular columns in the Vine, I pretty much decided what I wrote.

Now, the folks who produce the new Vine create themes for each issue - an approach I didn’t take to right away but have come to appreciate more and more.

However, this issue’s theme, “Keep it Simple,” presented real challenges for me, chiefly figuring out what it means.

That was my problem. My job in these columns is to inform our members about what is going on at the universal level rather than at the eye of the sparrow, where we mostly live. So, I started looking deeply at the “Keep It Simple” theme. And mostly, I just spun my wheels.

Before getting too heady with this simple assignment, I decided to meditate on it. What came to me was the joyous melody “Simple Gifts”, a 19th-Century Shaker song my kids learned nearly 30 years ago. They sang it at the child care provided by the Grass Valley Quaker Meeting we often attended. We enjoyed watching them sing this song (and others) under the guidance of the lovely Lois Bailey, who led the child care and was also one of several Quakers who founded BriarPatch over 40 years ago.

As I probed the meaning of “simple,” consulting Webster and Wikipedia, I realized there were multiple meanings, some in true opposition to others. I should have stuck with the song and got on with deciding what I think keeping it simple means for BriarPatch.

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The prompt sent to me for writing this column reviewed “simple” content elsewhere in this Vine: traditional

recipes; advice on demystifying mushrooms; and fresh, easy ways to take common food products to a new level.

My perspective is more about BriarPatch as an organization: How are we managed and governed? How do we use our discretionary resources? How do we determine and implement what members expect from us, besides healthy food?

I quickly realized how BriarPatch addresses these questions are anything but simple. We employ 200 people and have an organizational chart more complex than many larger businesses.

We keep track of about 2,500 cash register transactions daily. Our Produce Department works with scores of local farmers and distributors, and figures out equitable ways to deal with them all. We have three full-time people overseeing the technology used at BriarPatch.

So where is the simplicity for BriarPatch members and shoppers? It comes from making the shopping experience “simple” in the best sense. Easy. Pleasing. Ethical.

And, yes, Happy.

-We work hard to minimize the wait at the cash register. Watch how quickly cashiers multiply when the crowds are ready to pay for their basketfuls.

-We have people answering your questions, store-wide, during most hours.

-Customer Service simplifies buying tickets for cultural events, and even waives service charges for our members.

They also make it easy to get refunds for returned products.

-We vet non-profit organizations and simplify giving through our cash register round-up program, CAUSE. -We determine healthy ingredients, and do not sell unhealthy ones. There are many challenges, like determining fresh fish products raised in sustainable, healthy environments that meet our standards.

The list goes on; perhaps you wish to add to it. As a shopper I appreciate these simple gifts. I hope you do as well.

By the Nevada County Arts Council Nevada County Arts Council will present its 2020 Sierra Poetry Festival on April 18 at Miners Foundry Cultural Center in Nevada City, attended by some of our most exciting local, national and international poets and performers.

But what does poetry mean to you? Is it a way to express an idea or response; is it a song from the heart; is it hip-hop or resistance – a way to stir collective conscience; is it a meditative expression of silence; or a way to change the world and bring critical solutions? We believe it is all these things and more.

Poetry is the fastest-growing artform in the United States. Like communities across the world, we believe that poetry has the power to inspire, heal and build bridges. In addition to its mainstage event, our festival marks National Poetry Month from the rolling foothills of California’s Gold Country to the rugged High Sierra, bringing our rich literary

community together to celebrate the spoken word and reach out to brand new audiences in fresh ways.

Readings, workshops, music, a literary fair for all ages and youth performances are preceded by a month of pre-festival pop-up poetry events, beginning on World Poetry Day at BriarPatch – and cafés across Grass Valley-Nevada City Cultural District – with “Pay with a Poem.”

As I write, our line-up of poets and performers for 2020 is gaining in momentum. A highlight this year is Coleman Barks, the globally-renowned interpreter of Rumi whose work has spurred an unparalleled following for the ideas of Sufism in modern times, across the English-speaking world, and eclipsing cultural boundaries.

Another of our poets this year is Ellen Bass. Bass is a chancellor of the Academy of American Poets, an international award-winning poet who, in her own

words, believes that “poetry is the most intimate of all writing.” She says, “I want to speak from me to myself and then from me to you.”

This year, we will be working hand in glove with our founding sponsor, BriarPatch Food Co-op, on several specific strands of work. As well as Pay with a Poem on World Poetry Day on March 21, we will together host our annual Youth Open Mic. Watch for this in early April in partnership with KVMR on BriarPatch’s patio. It is a glorious moment for both high school students, who will have recently participated in our Poetry Out Loud competitions, and youth of any age who wish to read a poem of their own, to come together – on air – with our community.

BRIARPATCH FOOD CO-OP | Spring 2020

2020 Sierra Poetry Festival

Stay tuned for programming updates, and keep your eye on sierrapoetryfestival.org.

2020 is a critical year for all of us, locally and globally. Let’s stay connected.

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BRIARPATCH FOOD CO-OP | Spring 2020

From the General Manager

By Chris Maher, General Manager Patronage refund was a topic of considerable owner response last year and I would like to use this column to help communicate about how we approach this important work.

For the past ten years we have operated on a patronage refund system as one of many ways to return financial value to our owners. This system, which is governed by IRS tax regulation, is unique to cooperatives and it ensures that the money earned from our business is used to keep the cooperative vibrant and strong for its owners.

Our patronage refund is the total amount of profit earned each year generated by the sales to our owners each year. If there is no profit, there is no patronage. A portion of the patronage is returned to our owners either as a credit in the store or as

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cash, upon request. The portion that is retained is used for reinvestment in the store and to ensure a healthy balance sheet. I want to share some of the ways in which we have reinvested our money in recent years.

2015- $180k to replace refrigeration equipment-an unexpected cost of critical infrastructure 2016- $1.2 million down payment toward the purchase of our building to secure our future 2016- $1 million toward a muchneeded parking expansion following up on many customer comments and installation of our solar array as a statement of our values and as a longterm cost saving measure 2017- $1.1 million toward a remodel of our store to add product space, improve employee areas and relieve congested customer traffic in the store 2018- $600k to upgrade our patio walkway to conform with ADA requirements and add additional refrigerated storage and improve our receiving area

I hope you agree that these are all very worthy and necessary uses of our shared money. We also have a compelling need to maintain a strong balance sheet with cash reserves as we plan for the future. As we saw throughout the fall with the PG&E PSPS incidents, there are occasions when we need to endure significant, unexpected disruptions to our business. Even when we are closed for business, our expenses continue to accrue. We aim to hold at least ten days of expenses on hand in reserve to be ready for these unexpected disruptions.

We are very proud that in the face of this disruption, we can recover quickly and fully.

At the January 14th Owner Forum, we discussed many ways that reinvesting our profits in our infrastructure have benefited – or preserved – the soundness of our Co-op, including having the ability to remain competitive by becoming a multi-store operation.

Going forward, we expect to continue to invest in our store and our community to make sure that we are adequately serving the needs of our owners and shoppers as we continue to expand our reach and our values.

You can donate to a worthy community cause at checkout by just asking the cashier to round up your total payment to the nearest dollar or more. Together, in small ways, we can make a real contribution to our community!

March: Wolf Creek Community Alliance

April: Sierra Streams Institute

May: Child Advocates of Nevada County

Wolf Creek Community Alliance is a volunteer-run nonprofit organization focused primarily on cleaning up Wolf Creek and restoring this neglected community resource to a condition of optimal health and integrity, for the benefit of all its human and wild inhabitants.

Sierra Streams Institute is a regional watershed science organization dedicated to increasing watershed stewardship capacity throughout the Sierra Nevada region and beyond.

Their mission is to link water, science and people for the benefit of human and environmental health.

Child Advocates of Nevada County helps Nevada County’s children grow up safe, secure and ready for the future with three programs: Court Appointed Special Advocates (CASA); Foothills & Truckee Healthy Babies and Child Safety Puppeteers.

Every month, about 30 Wolf Creek Community Alliance volunteer water monitors take and test water samples at 20 different sites. By monitoring water quality at different locations over time, they can gauge improvements in the creek’s health and can learn more about the possible sources of contamination and pinpoint problem spots.

Sierra Streams Institute works with local, state and federal agencies as well as universities and community groups to find solutions to the problems that afflict Deer Creek, Bear River and other watersheds throughout the region that share the challenges resulting from a century and a half of gold mining, development and agriculture. With an emphasis on rigorous science and consistent data collection, Sierra Streams Institute makes restoration decisions on behalf of watersheds.

Wolf Creek Community Alliance is spearheading two major efforts related to restoring the creek to a healthy ecosystem that can provide recreation opportunities, support wildlife, supply clean water to users downstream and protect against property damage in times of flood. They are conducting ecological restoration of the creek bed and adjacent wild areas and beginning the process of cleaning up dangerous mining waste in the watershed.

To learn more about Wolf Creek Community Alliance, visit wolfcreekalliance.org or call (530) 272-2347.

Data collection is provided by Sierra Streams Institute through the coordination of citizen- scientists who regularly monitor the ecological health of the Deer Creek and Bear River watersheds. Collecting data regularly over time at established monitoring sites in the watershed allows them to gauge changes, evaluate restoration efforts, and locate sources of problems.

For more information, visit sierrastreamsinstitute.org or call (530) 477-7132.

CASA provides screened, trained and supervised volunteers to advocate for a child’s needs and best possible outcomes. These volunteers are sworn into Nevada County Superior Court as Officers of the Court.

Fully-accredited through Healthy Families America, Foothills & Truckee Healthy Babies is a nationallyacclaimed, evidence-based home visiting program. Home visitors educate parents on child development, health and safety, and help them enroll in healthcare programs and get to medical appointments.

Child Safety Puppeteers brings a message of personal safety to young children. Harnessing the talent and creative energy of high school student volunteers, the program teaches abuse education, prevention and reporting.

To learn more about Child Advocates of Nevada County, visit www.caofnc. org or call (530) 265-9550.

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BRIARPATCH FOOD CO-OP | Spring 2020

The Talented Fungus Among Us Fungi are having a moment.

Worldwide, sales of mushrooms in all forms and fashions are expected to reach $50 billion in the coming years fueled by a growing demand for supplements and body products made from medicinal mushrooms. The purported health benefits are numerous - from immunity and energy booster, to fountain-of-youth elixirs with the ability to combat the effects of stress and aging.

It’s a phenomenon that is especially strong in Nevada County. In December, a local screening of the documentary “Fantastic Fungi” featuring mycologist Paul Stamets and food writer Michael Pollan, was a sold-out affair.

BriarPatch shoppers are equally entranced. Sales and demand for more mushroom products have nearly doubled at the store in the past three years. Mushrooms like Reishi, Chaga, Cordyceps, Lion’s Mane and Turkey Tails, honored since ancient times, have found a new audience of modern-day health enthusiasts and adoring fans.

People are seeking out fresh culinary varieties like Lion’s Mane and Shiitake, as well as shelfstable energizing mushroom coffee and a diversity of supplements and superfood power shakes.

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“I think we’re learning that mushrooms have a variety of health and medicinal benefits,” said Produce Manager David Benson.

Other brands to look for include HealthForce Superfoods, New Chapter – Life Shield, Malama Mushrooms and Natural Factors Whole Earth and Sea.

Between 2017-2019, fresh Lion’s Mane sales grew by 56 percent and Shiitake grew by 45 percent compared to the total store sales growth of 7.2 percent.

Lion’s Mane mushrooms typically sell out in a day.

Highly sought-after products from Host Defense are a collaboration between C. Dusty Yao and Shroom Guru, author and advocate Paul Stamets.

A full line of capsules and sprays are available to help with energy, mental clarity, longevity, relaxation, immune support, detox and digestion.

BriarPatch stands out regionally, as well. Of Veritable Vegetable’s 25 truck routes in California, Arizona, Colorado, Nevada and New Mexico, BriarPatch is the third largest customer of mushrooms by boxes sold.

BriarPatch purchased over 15 varieties of fresh mushrooms in 2019.

Around 40 percent of modern pharmaceuticals already utilize mushrooms, writes Tero Isokauppila in his book, “Healing Mushrooms.” He proposes that perhaps it’s because mushrooms share 50 percent of our DNA. Isokauppila is the founder of Four Sigmatic, a company that makes mushroom coffees and cocoas that boast the ability to enhance productivity, focus and creativity. Look for them in the Wellness Department.

Another popular product is Laird Superfood Performance Mushrooms created by high-performance athlete Laird Hamilton. The supplement - a blend of Chaga, Cordyceps, Lion’s Mane and Maitake - is thought to contribute to overall wellness and keep you fueled throughout the day.

Stop by the BriarPatch Wellness Department to talk with our knowledgeable staff who can help you every step of the way and discover the “magic” mushroom supplements for you.

“Mushrooms are miniature pharmaceutical factories, and of the thousands of mushroom species in nature, our ancestors and modern scientists have identified several dozen that have a unique combination of talents that improve our health,” said Stamets.

Allergy-Fighting Superfoods

Many of our unpleasant allergy symptoms come from inflammatory issues, like swelling and irritation to the nasal passages, eyes and throat. As soon as they feel these symptoms coming on, most folks would reach for the OTC pills and sprays to find relief. Have you ever thought of food as a way to combat allergies?

“An overall healthy diet is helpful for controlling all conditions, including allergies,” says Leonard Bielory, MD, chairman of the integrative medicine committee for the American College of Allergy, Asthma & Immunology (ACAAI) and a professor in the department of medicine at Rutgers New Jersey Medical School in Newark. And, recently, research has suggested that specific foods like ginger, bee pollen, citrus, turmeric, onions, salmon or other oily fish and probiotics can help fight allergies by controlling underlying inflammation, dilating air passages and providing other relief effects.

Ginger can help reduce allergy symptoms by suppressing the production of pro-inflammatory proteins in the blood.

Bee pollen isn’t just for bees! The mixture of enzymes, nectar, honey, flower pollen and wax are often sold as a potent reliever of hay fever. Bee pollen has anti-inflammatory, antifungal and antimicrobial properties in the body that help prevent allergic reactions. Local

provide both anti-inflammatory and anti-allergic effects, especially when given in pregnancy and breastfeeding,” says William Silvers, There’s some evidence that the Omega-3 MD, an allergist in Englewood, Co. In fatty acids in fish could bolster your a recent study published in the British allergy resistance and even improve Journal of Dermatology, mothers who asthma. One study showed that fatty drank milk containing a probiotic acids helped decrease the narrowing supplement during and after pregnancy of airways that occurs in asthma and would be able to cut the chances their some cases of seasonal babies would develop allergies. These “An overall healthy eczema, a condition benefits most likely related to other allergies, diet is helpful come from the Omegaby nearly half. Some 3’s anti-inflammatory for controlling great whole-food sources properties. of probiotics are yogurt, all conditions, Eating foods high in sauerkraut, kimchi, including allergies,” kefir, vitamin C like oranges, tempeh and miso. grapefruit, lemons, Allergy medicines and limes, sweet peppers and berries could vitamin and mineral supplements from help decrease irritation of the upper a bottle simply can’t match all the respiratory tract caused by pollen from biologically active compounds teeming blooming plants. in a well-stocked pantry. And, with all Turmeric is well known as an antiof these possibilities, there’s sure to be inflammatory powerhouse. Its active something that’ll excite your taste buds ingredient, curcumin, has been while calming your allergies! linked to reduced symptoms of many inflammation-driven diseases, and could help minimize the swelling and irritation caused by allergic rhinitis. bee pollen is the best option because the same pollen your body is allergic to is contained in the local source.

BRIARPATCH FOOD CO-OP | Spring 2020

Gesundheit!

Not only do onions contain a number of anti-inflammatory compounds, they are also an excellent source of quercetin.

Some research shows that quercetin acts as a natural antihistamine. Raw red onions have the highest concentration of quercetin, followed by white onions, and scallions.

“Probiotics have been proven to

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THE

SECRET’S IN THE SAUCE

BRIARPATCH FOOD CO-OP | Spring 2020 12

WANNA DIY? DIY? WANNA Easy Teriyaki Sauce

This teriyaki sauce only takes minutes to make, tastes a lot better than what you’ll get in a jar and is very versatile.

It’s great served with your favorite meats and veggies, as well as a marinade.

2 parts mirin 1 part sake 2 parts tamari 1 part brown sugar Optional: grated ginger and/or garlic Bring mirin and sake to quick boil (about 30 seconds). Add tamari and stir in brown sugar. Boil again and reduce to simmer and cook down until the sauce clings to the spoon. You can also add a little bit of grated ginger and/or garlic to taste.

Sundried Tomato Pesto Rosso

O

ne way to keep things simple in the kitchen is to have several go-to sauces at your fingertips.

Whether it’s a night where you have to put food on the table in a hurry, or you didn’t get your shopping done and you’ve got to make an enjoyable meal using just a few odds and ends, a good sauce can be your ace in the hole.

At BriarPatch you’ll find some great readymade sauces just waiting to make your day. Check out these succulent specimens of sauciness, dips, spreads and drizzles with sizzle.

Mike’s Organic Curry Stir-Fry Sauces Turn your veggies and protein of choice into a symphony of fabulous Thai curry, in yellow, red or green flavors. Just sauté or stir-fry, and add the sauce at the end to bring it all together. Serve over rice, quinoa, or noodles, and hello!

Ocean’s Halo No Soy Sauce - Savor the umami in this soy -free sauce with nearly 40% less salt than regular soy sauce! This is one sauce you don’t want to be without. It’s that perfect “somethin’” when you’re just about done cooking and looking for one last touch of taste.

Mina Harissa Sauce – Harissa is the most common ingredient in North African cuisine. There are countless recipes out there, but they all agree on one key factor – harissa’s main ingredient is chili peppers. There are different levels of spice, from hot and spicy to mild. Mina Harissa is a great addition to traditional dishes like tagines, and also not-so-traditional uses, like sandwiches or a sauce to coat veggies and meats before roasting.

Sundried tomatoes are a great example of stored nutrition and flavor that can kick any dish up a notch. This recipe goes great with pasta to polenta to potato chips and more! You can use either oil-packed or dry-packed sundried tomatoes. You don’t need to rehydrate the tomatoes, as the sauce is blended with olive oil.

1 cup sun-dried tomatoes (see note below) 1/3 cup unsalted, dry-roasted almonds 2-3 cloves garlic 1 Tbsp. fresh rosemary leaves ¼ tsp. dried basil 1/2 tsp. kosher salt 1/4 tsp. pepper 3/4 to 1 cup extra virgin olive oil Optional: 1/2 tsp. crushed red pepper flakes Place all ingredients in the food processor and process until all ingredients are finely chopped. Scrape the sides of the bowl once or twice as you go.

Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats or seafood. If refrigerated and not heating for a recipe, let the Pesto Rosso return to room temperature before serving.

Will keep in the refrigerator for 5-7 days.

Peanut (or Almond) Satay Sauce Satay sauce is rich and creamy, with just the right balance of acid, sweetness and salt to make you want to eat just about anything you put it on. The fresh touches in here (lime juice and grated ginger) are well worth the effort.

3 Tbsp. creamy peanut butter (or almond butter) 1 Tbsp. soy sauce 1 Tbsp. lime juice, freshly squeezed 2 tsp. brown sugar 2 tsp. chili garlic sauce, or more, to taste 1 tsp. freshly grated ginger 2-3 Tbsp. coconut milk or water, as needed Whisk together the peanut (or almond) butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in coconut milk or water (1 Tbsp. at a time) until desired consistency is reached.

Chimichurri in a Hurry

Chimichurri is a wonderful herb sauce that originated in Uruguay and Argentina. It’s traditionally used for marinating and accompanying meat, but it’s great as a sauce or dip with all kinds of savory dishes.

1 cup flat-leaf parsley, packed ½ cup fresh cilantro leaves, packed ½ cup olive oil ¼ cup red wine vinegar 1 shallot 3 cloves garlic 1 tsp. dried oregano, or 1-2 Tbsp. fresh, finely minced ½ tsp. ground cumin ¼ tsp. crushed red pepper ½ tsp. salt

garlic, shallot, oregano, cumin, crushed red pepper, salt and chopped parsley and cilantro in a bowl. Stir to combine. Use immediately or refrigerate until ready to use.

Cheesy Mac Sauce

This sauce is great for mac and cheese, and is also the “special sauce” that can make just about anything into a casserole. You can switch up the flavor with dried herbs and garlic granules for a twist. You can also substitute stock for some of the milk to get more depth of flavor without sacrificing creaminess. This is also a great base for cheesy dipping sauces.

BRIARPATCH FOOD CO-OP | Spring 2020

Note: When using oil-packed sun-dried tomatoes, add less olive oil – closer to ¾ cup. When using dry-packed sun-dried tomatoes, you’ll need closer to a cup of olive oil to get the desired thick, yet spreadable, consistency.

6 Tbsp. unsalted butter 1/3 cup all-purpose flour 3 cups whole milk (you can substitute 1 to 1 ½ cups of stock for some of the milk) 1 cup heavy whipping cream 2 cups shredded sharp cheddar cheese 2 cups shredded Gruyère cheese Salt and pepper to taste Optional: 1 Tbsp. dried herbs, like thyme, oregano, basil or parsley and 1 tsp. garlic granules Melt butter in a deep saucepan or stock pot. Add dried herbs if using.

Whisk in flour over medium heat and continue whisking for about a minute until bubbly and golden.

Gradually whisk in the milk (and stock if using) and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another two minutes.

Whisk in salt and pepper.

Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick. At this point, you can fold in your casserole or dip ingredients and take the recipe in either direction.

Rinse the parsley and cilantro well and shake as much water off the leaves as possible. Chop finely. Mince the garlic and the shallot.

Combine the olive oil, red wine vinegar,

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BRIARPATCH FOOD CO-OP | Spring 2020

Why Be a Co-op Owner?

Owner Appreciation Months

The Co-op announces special months during the year when owners can take 10% off one shopping trip.

Special Order Discount

Pay only the catalogue price plus a handling charge when ordering

products in case quantities from the UNFI catalogue and select vendors.

Vote and Become Involved

Vote for the Board of Directors, run for the Board, and attend the Co-op Owner Party.

Patronage Dividend

Receive a dividend each year on purchases made in the store in years when the Co-op is profitable.

Event Ticketing Discount

Receive a waiver of the $2.50 fee per ticket event.

End Policies BriarPatch Food Co-op exists so that Owners, customers and members of our community have: 1. A successful and vibrant cooperatively-owned business that acts as a leader among local businesses and food co-ops nationally and contributes to environmental stewardship through its business practices.

2. Access to high quality, healthy products, especially local and organic food.

3. A community center where people experience a sense of connectedness, ownership, and fellowship.

Board Members and Meetings

5. A major employer that provides a healthy, fair, and considerate workplace for employees.

6. Access to education about food and consumer issues that encourages customers to make healthier food choices.

Board of Directors

Upcoming Board Meetings

Board Committees

President: Alan Weisberg Vice President: Alana Lucia Treasurer: Mark Fenton Secretary: Katie Ivy Richard Drace, Kwong Chew, Jonathan Collier, Kali Feiereisel, Rachel Berry

Last Tuesday of each month, 6:00 p.m., in the BriarPatch Community Room.

To find out more about the Board’s standing committees, please add the following Committee names to the subject line when you email us at directors@board.briarpatch.coop.

To contact all the Directors, send an email to: directors@board.briarpatch.coop. For individual Directors: first name and last initial (i.e. alanw@board.briarpatch.coop).

Letters may be left at Customer Service.

Staff Directory General Manager Chris Maher chris@briarpatch.coop

Interim Operations & Customer Service Manager Mike McCary michaelm@briarpatch.coop

Assistant Operations & Customer Service Manager Glenn Dal Prado gleenp@briarpatch.coop

The upcoming meeting agenda is posted on the store bulletin board at least one week prior to the meeting.

Tuesday, March 31, 6 - 8:30 pm Tuesday, April 28, 6 - 8:30 pm Tuesday, May 26, 6 - 8:30 pm

Owner Engagement Committee Board Development Committee Finance Committee Executive Committee Governance Committee

Human Resource Manager

Wellness Manager

Sarah McKay sarahm@briarpatch.coop

LeeAnne Haglund leeanneh@briarpatch.coop

Liz Streater liz@briarpatch.coop

Finance Manager

Front End Manager

Administrative Assistant

Merchandising Manager

Andrea Echegaray andreae@briarpatch.coop

Kat Bass-Peterson katb@briarpatch.coop

Michelle Peregoy michellep@briarpatch.coop

Accounting Manager

IT Manager

Produce Manager

Kiyoko Wilcox kiyoko@briarpatch.coop

Brett Torgrimson brettt@briarpatch.coop

David Benson david@briarpatch.coop

Marketing Manager

Pricing and Category Manager Meat & Seafood Manager

Rebecca Torpie rebeccat@briarpatch.coop

Rob Drake robd@briarpatch.coop

Tristan McLarty tristanm@briarpatch.coop

Owner Relationship Cooordinator

Grocery, Bulk, Beer & Wine Manager

Food Service Manager

Chelle Wheatley chellew@briarpatch.coop 14

4. A stronger local food system.

Shawn Bailey shawnb@briarpatch.coop

Henry Harmon henryh@briarpatch.coop

BRIARPATCH FOOD CO-OP | Spring 2020

Board of Directors Election 2020

Meet your

didatideatess Can s and 5 Cand 3 Seat

Vote May 1-15 All candidates’ responses are unedited. Please refer to briarpatch.coop/vote-2020 for full candidate profiles. You can vote online with a valid email address or in the store at our voting booth.

Ballots open May 1 and close May 15 at 5:00p.m.

15

WHY ARE YOU RUNNING FOR THE BOARD?

Alana Lucia I’m running for another term on the Board because I love how the BriarPatch is evolving in our community. I worked in the store when it was on Joerschke Drive and transitioned into the Sierra College Drive location. As a former employee, I know how far we have come as an organization putting structures in place that have assured we will reach our goals. We have created meaningful work for people and have become one of the largest private sector employers in the county.

Over the years we have purchased the building, expanded the parking, and invested in enough solar energy to cover about half of our electrical energy needs. We have worked to be more inclusive of all people and it shows in our hiring practices and our broader owner member base. We have transitioned from being a buying collective to a small natural foods grocery store to being a strong reflection of the local identity of Nevada County. While we have achieved so much so far, I am excited to see what we will achieve next. We have our Ends Policies that guide us and a group of community minded individuals assuring that we are plodding in a direction that is aligned with these values. We grow and thrive by serving our community’s needs well. I am proud to be a part of this.

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Dana Bursk

Growing up in Venice, CA in the 1960-70’s started me out early as an environmentalist. In the 3rd grade I remember getting a ribbon for a painting of a boat on the ocean and all the orange smog floating around it. I am sure the ribbon was not for my painting talent!

I have been involved in the three R’s for several decades (refurbish, reuse, recycle). As soon as I came to live in Grass Valley I knew it was going to be my home for many years. I believe my life experience and work experience of 25+ years in sales and negotiation could be valuable not only for the routine duties of all Board Members, but also as BriarPatch looks to potentially expand where my contract negotiation skills could come in service. And service really is the word for me at this point in my life. I am primarily retired, and want to give back to the community I live in.

There are many volunteer opportunities I have explored, and continue to explore as I move forward. I believe being a Board Member will bring me a sense of comradery and will be a position I will excel at. I have participated on one other Board in the past called Talk Out Ministries where I served as Treasurer.

Most of my volunteer work has been done with teens and the environment (Destination Imagination, battery recycle program, food pick up and drop off for homeless shelters, long term care facilities and more.

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Jonathan Collier

I'm running for re-election to the Board of Directors to ensure the Briarpatch remains a thriving community hub and continues to make a positive impact in the future. We live in socially, culturally and economically turbulent times and as strong as we are as a coop we are also facing many challenges. We have committed to being a good employer and are already beginning to increase payroll to meet the the $15 an hour minimum wage before the 2023 deadline, while maintaining lower margins on products, and facing a decline in sales growth.

For many businesses this would spell disaster, however we have an excellent management team with a strong strategic plan and working alongside experienced board members I believe we can steward the Briarpatch through these uncertain times and continue our success.

It's also important to me that we preserve our historic values and legacy, while adapting to these changing times.

We need to continue to support our existing local farmers and food makers while encouraging new ones to come online. We need to continue to lend a hand to the many local nonprofits that we support whether through dollars and/or volunteers. We need to continue to offer high quality, healthy food to our members and find ways to make it more accessible to those less fortunate.

BRIARPATCH FOOD CO-OP | Spring 2020

FULL CANDIDATE PROFILES CAN BE READ AT briarpatch.coop/ vote-2020 How to Vote: |

Kali Feiereisel

I am running for the BriarPatch Board so that I can contribute my skills and knowledge in local food systems and farming towards the greater mission of the board work. We have a diverse group of directors currently and I believe that I help represent some segments of our community such as farmers, woman business-owners, and the younger generations. As a farmer I have worked at different scale farms locally and know a large number of the local farmers.

Farmers face a long list of external challenges to their business, one of which is markets to sell their products.

As a farmer advocate on the board I will support and continue to help expand market opportunities for farmers. I am also running for the board because I have experience in the food and farming space at the state and federal levels and see an opportunity to help contribute knowledge from that work at the local level in board work at the Co-op. I am running to continue serving on the board because I deeply care about the future direction of the business and would like to help guide the organization forward into our next evolution. Finally, I am running for the board because I want to be involved in the local community and I have the time, ability, and interest in serving our Co-op.

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Tiana Rockwell

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I am running for the board of BriarPatch for many reasons, but mainly because of my shared mission with the co-op. I personally and professionally want to keep healthy, locally grown, organic foods as a top priority. I am dedicated to helping educate people on why this mission is critical to our health and our environment. I am passionate about be conscientious of our food economy and ensuring that our practices are sustainable for future generations.

Additionally, I want to be more involved as the BriarPatch grows into a multistore organization. I was a team leader at the REI store in San Francisco in 2006-2007 when that organization was growing quickly. Although they did many things well, they also suffered some big growing pains during that time that I would love to avoid as BriarPatch begins its growth into a multi store organization. I would love to help keep our eyes on our current members and store on Sierra College to ensure the quality of management, staff and products remain a top priority.

Meanwhile, celebrate and strategically expand into a second store so we continue spreading the mission of the BriarPatch outside of our current reach.

The 2020 Board Election, held May 1 through 15, will be here soon! In this election, three seats for Board Directors are open. Important points to remember: • If your email address is inaccurate, the Co-op must send your election materials to the latest postal address we have on record. Update your email address at updateinfo@briarpatch. coop, to make voting as easy as a few clicks of a mouse.

• According to our bylaws, each Owner household is entitled to one vote by the primary Owner of Record. Co-op Owners of Record who are fully paid or current on membership payments by 5:00p.m. on March 20, 2020 are eligible to vote.

• Login information for online voting will be mailed and emailed to voters in late April.

• Ballots open May 1 and close at 5:00p.m. May 15.

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BRIARPATCH FOOD CO-OP | Spring 2020

Spring Celebrations Special Foods to Express Joy and Gratitude

S

pring is a time for rebirth, renewal and new beginnings, filled with auspicious events commemorating triumph, celebration and validation of faith. Special dishes and ingredients lend flavorful meaning to traditions carried forth over the years and provide a window to the powerful symbology of breaking bread together. Here are some easy and delicious recipes from four spring traditions for you to enjoy!

Easter: Deviled Eggs Sampler

another minute. Turn off heat, cover and leave for 10 minutes. Place eggs in bowl of cold water until chilled.

Eid al-Fitr: Kahk Cookies

The egg was a symbol of the rebirth of the earth in pre-Christian celebrations of spring. Word has it that in the 15th century, Protestant reformer Martin Luther established the tradition of men hiding eggs for women and children to find. And, the Easter Bunny has been a part of Easter lore since the 17th century. Bottom line: there have been a lot of Easter eggs decorated, hidden and found over the years.

When the hunt is over and all of those decorated beauties are waiting to be eaten.

Preheat the oven to 375°. Peel the beet, wrap in foil and roast about 45 minutes until the beet is tender and can be poked easily with a fork. Let it cool completely.

Cut the beet into small pieces.

Eid al-Fitr, or “Festival of Breaking the Fast,” is celebrated by Muslims worldwide that marks the end of the month-long dawn-to-sunset fasting of Ramadan. This year, in the U.S., it begins the evening of May 23. Eid alFitr is a three-day celebration that includes gift-giving and feasts that feature plenty of tempting desserts like these Egyptian Kahk Cookies. The light, crumbly cookies are often stuffed with sweet surprises and buried under copious amounts of powdered sugar.

Ingredients

For the sriracha: Stir in sriracha. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Sprinkle halves with paprika.

Makes 16

8 eggs ¼ cup mayonnaise White pepper Salt to taste 1 medium beet ½ avocado 3 garlic cloves, peeled 2 Tbsp. sriracha 1 tsp. paprika 1 radish sliced thin Instructions Place eggs in saucepan and cover with two inches of water. Bring to boil, then turn the heat to low and cook for 18

Peel the eggs and slice them in half lengthwise and remove the yolks. Beat the yolks and mayonnaise until smooth.

Divide into four equal bowls.

For the original: Add white pepper to taste. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves.

Top with radish slice.

For the avocado: Beat avocado into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves.

For the beet: Beat beets into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves.

Serve immediately. You’ll have extra filling. Use as sandwich filling or as a spread with baguette slices.

Makes about 4 dozen

Ingredients for cookie dough 2 1/3 cups all-purpose flour 1/3 cup minus 1 tsp. powdered sugar, plus extra for coating 3 Tbsp. toasted sesame seeds (optional) 1/2 tsp. baking powder Pinch of salt 1 tsp. rose water 1/8 tsp. vanilla extract 3/4 cups plus 1 Tbsp. ghee or clarified butter, at room temperature (*see note) 3 ½ Tbsp. milk, at room temperature Fillings Toasted walnuts Shelled pistachios Date paste

In the bowl of a stand mixer fitted with a paddle attachment, beat flour, powdered sugar, sesame seeds (if using), baking powder, salt, rose water and vanilla until well-combined.

Add ghee (or clarified butter) and mix on medium-low speed until well blended and dry ingredients are evenly coated.

With the mixer running on low speed, gradually pour in the milk. Continue mixing until a cohesive dough comes together.

Using a tablespoon, scoop the dough on a baking sheet, approximately 45 dough scoops. Roll each dough into a ball, then press the center with your thumb to make an indentation for the filling. Add filling of your choice, then gather dough up over filling to completely cover it.

Make sure that no filling is peeking out.

Roll filled dough into a smooth ball.

Arrange dough balls onto a parchment paper-lined baking sheet, leaving an inch of space between each one.

Bake kahk for 22-25 minutes until firm to the touch and golden all over.

Cool for a few minutes on baking sheet, then transfer to a wire rack to cool COMPLETELY before dusting with powdered sugar.

Using a small sieve, dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar.

Nowruz: Kuku Sabzi Makes about 8 servings Nowruz (“New Day”) is the Iranian New Year, also known as the Persian New Year. It is the day of the vernal equinox – March 19 this year – and also the first day of the first month of the Iranian calendar (Farvardin). It is a time of great joy and family celebrations that are shared by people of all faiths in many countries that trace their history back through the centuries to the ancient Mesopotamian civilization and the Persian Empire.

Ingredients 5 Tbsp. vegetable oil, divided 1 medium onion, finely chopped 1 medium leek, white and pale green parts only, finely chopped 5 large eggs 1 ½ tsp. kosher salt 1 tsp. baking powder 1 tsp. black pepper ½ tsp. ground turmeric 1 ½ cups finely chopped cilantro 1 ½ cups finely chopped dill 1 ½ cups finely chopped parsley 1 Tbsp. dried fenugreek leaves (or, substitute 1 Tbsp. finely chopped fresh watercress leaves and 1 Tbsp. finely chopped fresh celery leaves) Toasted walnut halves and pomegranate seeds for serving Heat 2 Tbsp. oil in a 10 inch skillet over medium-high heat. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.

Whisk eggs, salt, baking powder, pepper and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley and dried fenugreek (Or finely chopped watercress and celery leaves if using.) The egg mixture should look thick and very green.

Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium.

Pour in egg mixture; spread evenly across pan. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter. Decorate with toasted walnut halves and pomegranate seeds before serving.

Passover: Mixed Mushroom

and Leek Farfel

Makes about 4-6 servings Foregoing leavened breads and other products during Passover provides plenty of room for creativity when it comes to cooking, and this farfel recipe is no exception. Savory and substantial, it’s a delicious way to honor tradition.

Ingredients 4 large eggs 12 oz. (1 box) matzo farfel, or 12 matzahs broken into 1” pieces 6 Tbsp. unsalted butter (or olive oil) 2 shallots 1 clove garlic 2 cups mixed wild mushrooms 1 bunch leeks (about 2 cups) 4 cups vegetable stock Preheat oven to 350°.

BRIARPATCH FOOD CO-OP | Spring 2020

Adjust oven rack to middle position and preheat the oven to 350°.

Dice shallots and garlic. Clean and slice mushrooms and leeks thoroughly.

In a large bowl, stir together the eggs and farfel. Spread out on sheet pan lined with parchment and bake for 10 minutes until dried.

In a pan, heat ½ of the butter or oil over medium heat and sauté shallots and garlic until soft and fragrant. Add leeks and continue cooking for 15 minutes. Add the rest of the butter to another pan on high heat, and cook mushrooms for about 4 minutes.

Combine leeks, shallots and garlic and mushrooms in a large bowl.

Add farfel and half of the stock to the mixture and stir. Add the rest of the stock slowly. Pour mixture into a buttered or oiled casserole dish and bake for 20 minutes or until lightly crispy on top.

Many thanks to Shahriar Eskandari of Weavers Way Co-op in the Philadelphia, PA area for contributing this delightful recipe!

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BRIARPATCH FOOD CO-OP | Spring 2020

Plant-o-gram

Start a simple spring garden to get you growing your own food!

Created in partnership with Peaceful Valley Farm Supply

S

alsa fresca all summer long? Yes! With a little effort up front, you can have all the fresh produce fixin’s for salsa as close as your yard or container garden. It doesn’t get any greener than this.

Salsa Fresca Garden Tomatoes - Start seeds indoors in mid-March to transplant out in May (or after the chance of frost has passed). The type of plant is up to you and the length of the growing season. Some folks like to do very short season tomatoes (especially at the higher elevations). Rule of thumb for Nevada County is to plant after Mother's Day! Cilantro - Direct sow when the soil is at least 55° or 4-6 weeks before the last frost.

Peppers-Jalapeño - Start seeds indoors in mid March to transplant out in May (or after the chance of frost has passed. These are very tender plants.)

Onions - Start seeds indoors in late February to transplant out in late April-

early May

Garlic - Plant in the fall to harvest the following summer.

See Page 3 for Salsa and Chilaquiles recipe!

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Plant starts available at BriarPatch locally from Fresh Starts

G

uess what’s new at BriarPatch?

With the help of our Sustainability Coordinator, Lauren Scott, we’ve formed a GREEN TEAM to help BriarPatch advance our sustainability objectives. The team is composed of a cross-functional group of employees dedicated to helping drive sustainability initiatives at BriarPatch and making meaningful changes within the store.

BriarPatch already does a lot to help reduce our carbon footprint – in both big and small ways. A few examples include the installation of a solar array to help offset the energy requirements to sustain refrigeration, freezers and cooking equipment. We collect produce cull/trimmings and deli scraps for composting by local farmers. And, while striving to reduce and/or eliminate

paper from our processes, we now use copier paper made from sugar cane – much friendlier for the environment!

But, we can and will do more. And we want to help you do more, too! Let’s make this the year that we take action - at home, at work and at play! At BriarPatch, we care about HEALTH. Healthy people, a healthy community, a healthy food system and a healthy planet!

BRIARPATCH FOOD CO-OP | Spring 2020

Going Greener @ The Patch

Green Team Functions: Build a stronger culture of sustainability within BriarPatch:

Community Spotlight!

1.

•

Contribute ideas and energy for improvements within the store

•

Act as sustainability liaisons, informing staff and members about sustainability projects as well as soliciting ideas and feedback

•

Generate enthusiasm for sustainability related projects

2.

Cicely and Jimmy, volunteers in the PatchWorks program, help monitor water quality in Deer Creek for Sierra Streams Institute.

2. Thanks to all the folks who stopped by the Co-op Love Table on Valentine's Day. Your feedback and support makes our Co-op a beautiful place.

3. Youth from The Friendship Club are learning to cook healthy food on a budget thanks to a donation from BriarPatch.

1.

3.

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BRIARPATCH FOOD CO-OP | Spring 2020

The Joys of a Well-Stocked Pantry

Beyond The Basics

H

aving a well-stocked pantry is like money in the bank, and it’s great knowing you have choices in a pinch.

With basic supplies on hand, you’ll always be prepared to put together a tasty last-minute dinner together - Voila!

Chances are good that no two people will agree on a list of staples. This is a mix of stuff we think you may have on hand and what we think you might like on hand to make things a little more interesting above and beyond the standard larder in your pantry. When you run low on these items or any other things you deem essential, put them on your shopping list immediately so they’re always ready.

This collection of flavorful ingredients, will help keep your repertoire interesting.

Your favorite hot sauce

Sriracha, Cholula, Brother Bru Bru, etc.

Get a bottle for the kitchen and one for your car, since sometimes you just need a kiss of heat to make everything right in the world.

Coconut milk

Creaminess without the dairy. Take soup, stew or sauce in another direction and lend some velvet to the tongue.

22

Canned whole tomatoes

Packed at their peak, canned tomatoes deliver summer-ripened flavor no matter when you crack ’em open.

They’re a smart choice for cooking anything tomato-based when fresh tomatoes are out of season, whether it’s sauces or salsas.

Rigatoni

A versatile pasta shape that hides sauce and in its big tubes. Also great in baked pasta casseroles, a la mac and cheese.

Dijon mustard

Tangy, sharp, and a strong flavor with a bit of spice. A little bit goes a long way.

Chickpeas

Canned or bulk, they make a hearty side dish, a toothy addition to a veggie stew or a quick homemade hummus in your Instant Pot or Dutch oven.

Za’atar

A Middle Eastern spice blend of savory dried herbs like oregano, marjoram or thyme, and earthy spices like ground cumin and coriander, with sesame seeds, salt, and the most important ingredient of all – sumac, which gives it its unexpected tanginess key to its versatile flavor.

Herbes de Provence

An essential component of French cooking, a mixture of dried herbs that adds a distinctive flavor to dishes such as chicken, roasted veggies, grilled fish, salads, and tomato-based soups and stews like ratatouille.

Good quality red wine vinegar

Great for marinades, vinaigrettes and a little boost of acid where you need to cut the richness of a dish. Like a good wine, higher quality red wine vinegar has more subtle layers of flavor than lesser varieties.

Better Than Bouillon

This tiny jar packs a whole lot of flavor possibilities. Add water to turn it into stock when you need just a little, or spoon and swirl it into a soup at the end of cooking to give a flavor lift. Comes in a nice range of meat and veggie-based flavors.

Dried seaweed

Kombu is great in soups and stews, like miso (of course), but have you snipped little pieces into your Mushroom Barley Soup, where the unctuousness of the ‘shrooms and barley marries well with kombu’s depth of flavor and nutrition?

Wakame and Sea Palm are great in salads, and – BONUS - these are all found in the Co-op Bulk section!

A jar of green and a jar of black (pitted Kalamata!) will jazz up a fresh green salad and add excitement to mashed potatoes or your favorite grain bowl when you slice and add ‘em just before serving.

Maple syrup

Great for earthy sweetness that hits the spot on pancakes, roasted root veggies, sweet-and-savory snack mix or popcorn! Add some to baked beans, barbeque sauce or drizzle over proteins like chicken, pork or salmon.

Pomegranate molasses

Your salad dressings, sauces, marinades, dips and relishes will appreciate the jolt of acidity or sweetness. Great also as a nonalcoholic bitters whether you’re mixing up some mocktails or the real deal.

Curry paste

Red curry paste is red, but it isn’t red hot. Mix it with ketchup or mayo for a twist on common condiments the next time you’re making a creative “sammy.”

Blend with stock and/or coconut milk for a melodious marinade. An important part of your creative kitchen palette!

Parmigiano Reggiano

Ok, this goes in the fridge, but you definitely want to have this around to lend a little funkiness and “parm charm” to pizzas, pastas, biscuits and soups (put the rind in while cooking and you’ve used it all!).

Pamela’s Gluten-Free Baking and Pancake Mix Gluten-free, and ready to lend a hand with breakfast, lunch or dinner! Make a biscuit topping for a stew and now you have cobbler, turn those blackening bananas into banana bread in a snap, whip up some crepes and in a pinch bread your chicken or fish.

BRIARPATCH FOOD CO-OP | Spring 2020

Olives

Pantry Basics Recipes (For more recipes, visit our website!)

Tapenade Spreadable, savory, simple!

1 cup pitted brine-cured olives 2 Tbsp. capers, rinsed and squeezed dry 2 cloves garlic, peeled and chopped 1 tsp. Dijon mustard ½ tsp. Herbes de Provence 1 – 2 Tbsp. extra virgin olive oil Fresh black pepper to taste Optional: 1 tsp. anchovy paste Add first five ingredients (and anchovy paste if using) to a food processor and pulse until mixture is thick but not pureed.

Slowly add the olive oil until the mixture reaches a spreading consistency.

Taste and adjust seasonings.

MapleBourbon Glaze

Middle-Eastern OnePan Chicken

Brush this glaze on chicken, pork or salmon during the last 10 minutes of cooking. Coat one side, cook for 5 minutes, flip, brush the other side, cook another 5 minutes and flip once more to heat the glaze.

A great way to introduce yourself to za’atar, and so easy to make!

2

/3 cup fresh orange juice

1/3 cup maple syrup, grade B is best for this recipe 2 Tbsp. bourbon 2 Tbsp. light brown sugar 1 Tbsp. Dijon mustard 2 Tbsp. soy sauce or tamari or ¼ tsp. Better Than Bouillon mixed with 2 Tbsp. water Pinch of cayenne

6-8 pieces of bone-in, skin on chicken (thighs, breasts, drumsticks) 6 Tbsp. olive oil 3 Tbsp. lemon juice 2-3 Tbsp. za’atar seasoning 1 tsp. garlic powder Salt and pepper to taste 1 ½ cups cooked chickpeas 1 pound potatoes, cut into ¾ -inch pieces (red, Yukon Gold, or sweet potatoes)

Combine ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and stir occasionally, until reduced by about onethird, about 10 minutes. Let cool.

Freshly-chopped parsley

Glaze can be made ahead and kept refrigerated for days.

Preheat oven to 400º and position a rack near the center.

Lemon wedges Optional: 1 cup Castelvetrano or Frescatrano olives, sliced, for garnish

Line a sturdy baking sheet with foil for easier clean up.

Combine olive oil, lemon juice, 2 Tbsp. of za’atar seasoning, and garlic powder in a ziptop bag. Give the marinade a taste and add salt/pepper as needed. Add the chicken pieces, potatoes and cooked chickpeas to the bag. Seal the bag and give it a good shake so the marinade evenly coats everything. Allow the chicken, potatoes and chickpeas to marinate for 20 minutes or up to 3 hours.

Spread the chicken, potato pieces and chickpeas onto the baking sheet and sprinkle on the last Tbsp. za’atar.

Bake chicken for 35-45 minutes or until the internal temperature registers 165º.

Sprinkle with fresh parsley, sliced olives. Serve warm with lemon wedges on the side.

23

BRIARPATCH FOOD CO-OP | Spring 2020

Staff Picks What’s your go-to food when you want to whip up something quick?

Glenn, Assistant Operations

& Customer Service Manager “I like eggs. Scrambled.

They’re a classic.

Sometimes my neighbor gives me fresh eggs from his chickens.”

24

Anita, Deli Cook “I like soup. Beef Chili from the hot bar.”

Jesse, Deli “My favorite is stuffed peppers. There’s something about mixing flavors that gets me.”

BRIARPATCH FOOD CO-OP | Spring 2020

Brett, IT Manager

David (Cutter) & Cole (Clerk)

“Early in the afternoon during an energy slump I grab a Bulletproof Coffee to get me through the IT Battlefield.”

Sushi Grade Ahi Tuna. Mix with soy sauce or powdered miso then “sear it or eat it raw.” Available daily from the BriarPatch Meat & Fish Department.

MaryLou, Cashier

Robin, Deli Cook

"Buenatural Organic Green Chile Vegetarian Tamales with salsa, guacamole and a salad. Sometimes you just need something in the freezer.”

"My go-to breakfast from the hot bar is cheesy scrambled eggs and a biscuit – half with butter and honey and the other half with gravy. We use Wingfield Montana Wildflower Honey. I like to add fruit on the side.”

25

BRIARPATCH FOOD CO-OP | Spring 2020

10off Bulk Sale %

April 20-26

(Bulk coffee, tea and herbs exluded)

0

pr 202 Mar-A

26

SUBMISSIONS NOW OPEN! FOR THE 20TH ANNIVERSARY OF

BRIARPATCH FOOD CO-OP | Spring 2020

WWW.NEVADACITYFILMFESTIVAL.COM

THE 20 TH ANNUAL INTERNATIONAL

N E VA DA CIT YFILM F E S T I VA L

AUG 28TH - SEPT 4TH 2020

DEADLINE TO SUBMIT MAY 1, 2020 Locals submit for free

"SUNDANCE OF THE SIERRA"

Join us for a free informative session: TIPS ON SUBMITTING YOUR FILM TO FESTIVALS 2/26 @ 6pm @ NCFF HQ 110 Union Street Alley, Nevada City

27

BRIARPATCH FOOD CO-OP | Spring 2020

18 years of Excellence in Urgent Care Locally owned and operated • OPEN 7 DAYS PER WEEK The only certified and accredited urgent care clinic in the region.

Save your place in line by visiting

yubadocs.com

At Yubadocs Urgent Care, your living room is our waiting room. Just choose the time that’s convenient and available and we’ll put you in our queue.

• Simple fractures, sprains, and bruises • Lacerations, abrasions, and other wound care • Flu, cold, fever, and viral infections • Skin problems, such as rashes or boils • Ear infections • Workers Compensation injuries • Employment Physicals • Travel Medicine • On-Site Testing

2090 NEVADA CITY HIGHWAY, GRASS VALLEY

CALL US TODAY • 530 274-5020

A Conservation Leader

30

+ Miles of Trails

15,000 Acres Saved

Protect and Defend the Working & Natural Lands of the Bear and Yuba River Watersheds.

Trail Maps, Nature Education & Guided Outings at BYLT.org

28

• Physicals, Lab Testing, Nutritional Evaluation

BRIARPATCH FOOD CO-OP | Spring 2020

Comprehensive Natural Health Care Including:

• Food Allergy Testing & Treatment, Digestive Analysis • Heavy Metal Testing & Chelation Therapy • Botanical Medicine & Bodywork • Hormone Testing & Treatment

Dr. Greg & Dr. Carolyn Weisswasser

Fruit & Nut

Trees

Over 150 varieties to choose from!

530-271-7123 Call to Schedule an Appointment

Resource G ts’ ui en

2016

de

Bare Root

Pa r

Pre-Order

Dr. Greg and Dr. Carolyn Weisswasser are licensed Naturopathic Doctors and have been providing primary care in Grass Valley for fourteen years. Dr. Greg specializes in physical and musculoskeletal complaints and pain management. Dr. Carolyn is a family and women’s health care specialist. Her focus is on identifying the underlying causes of illness and using therapies that work with the body to restore health.

✓CHOICE AWARDS Voted ‘Top Choice’ by Our Readers!

whitewaternaturopathic.com

1097 E. Main Street, Ste. C, Grass Valley, CA

125 Clydesdale Court, Grass Valley, 95945 Monday–Saturday 9am–5pm • GrowOrganic.com

29

BRIARPATCH FOOD CO-OP | Spring 2020

14th Annual

A simple meal of bread & soup to show our commitment to our hungry & homeless neighbors Saturday

March 14

a fundraiser for Hospitality House

BOWL

Brunch 11am-12:30pm Lunch 1pm-2:30pm Early Bird Dinner 3pm-4:30pm

Peace Lutheran Church Grass Valley

Tickets: $30 hhshelter.org, BriarPatch Food Co-op, Bread & Roses Thrift Info: 530.615.0852

KNCO

NEWS TALK

830

NEVADA COUNTY'S FIRST CHOICE FOR LOCAL NEWS

Tune in to Briar Patch CO-OP Farm and Agricultural Reports at 8:22am every Monday, Wednesday and Friday morning on KNCO Newstalk 830 Radio...

PROUD SPONSOR OF NEVADA UNION & BEAR RIVER BOYS AND GIRLS HIGH SCHOOL SPORTS.

Joe Hevia, Senior KNCO Account Executive & Fully Paid Briar Patch Member/Owner Since May 2006 joe@knco.com

SierraPoetryFestival.Org

SATURDAY

APRIL

MINERS NEVADA FOUNDRY CITY CA 30

18

A full day of poetry, performance, workshops, youth voices, open mic, slams, connection, inspiration.

Tickets on sale now!

6:30PM DOORS

GET TICKETS!

MINERSFOUNDRY.ORG 530.265.5040 325 SPRING STREET NEVADA CITY SERVING NEVADA COUNTY SINCE 1859

SINGER-SONGWRITER

FRIDAY

TUMBLEDOWN

7:00PM DOORS

MODERN SPEAKEASY • SALOON JAZZ

MAR 20 HOUSE 8:00PM SHOW

SUNDAY SKERRYVORE APR 19 THE MAR 8 SUNDAY

7:30PM SHOW 6:30PM DOORS THURSDAYS

MAR 12 APR 16 MAY 21 7:00PM

CONTEMPORARY SCOTTISH TRADITIONAL MUSIC

8:00PM SHOW 6:30PM DOORS

WAIFS

AUSTRALIAN FOLK ROCK

BRIARPATCH FOOD CO-OP | Spring 2020

SPECIAL GUEST: RAINBOW GIRLS

MAR 5 JOHN CRAIGIE 7:30PM SHOW THURSDAY

FOUNDRY

THURSDAY APR 23 THE DANCE PARTY WAILERS DANCE IT OUT ON THE BEST DANCE FLOOR IN NEVADA CITY

8:00PM SHOW 6:30PM DOORS

ROOTS • RASTA • REGGAE

31

BriarPatch Food Co-op 290 Sierra College Drive Grass Valley, CA 95945

April IS OWNER APPRECIATION MONTH

TAKE 10% OFF ONE SHOPPING TRIP

Valid for one shopping trip this April. Ownership must be current or fully-paid to receive discount. Not current?

Just renew at any register. Discount is not in addition to senior, volunteer or employee discounts.