The Vine - Fall 2021

Vine

THE

BriarPatch Food Co-op | Fall 2021

THE

Vine

Table of Contents

Fall Issue September 2021 - November 2021 pgs. 10-13

Published quarterly by BRIARPATCH FOOD CO-OP

The Vine Team Marketing Manager

3-5

Recipes from the Editor

6

From the General Manager

7

From the Board President

8

Co-op CAUSE

9

Owner Information

10-13

Rebecca Torpie Editor

Paula O’Brien paulao@briarpatch.coop

pg. 14

Preserving Heritage at Wakamatsu Farm

14

Co-op Owner Spotlight

15

You Do What With That Now?

Art Director

16-20

Holly Pesta

21 Never Have I Ever…Tried Turducken

Contributing Photographers and Designers

Seanan Maher, Laura Petersen CONTENT CONTRIBUTORS

Alana Lucia, Chris Maher, Laura Petersen, Rebecca Torpie

pgs. 16-20

BRIARPATCH FOOD CO-OP

290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333

Co-op Month Recipe Guide

22-23

Get the Pulse on Beans

24-25

Give Your Go Bag a Boost

6-28 2

Learn the Basics of Making Sushi at Home Like a Pro

29 Thanksgiving Foods from Our Deli 30-31

Turkey Cooking Tips & Let’s Talk Turkey

32-33

Check Out These Local Haunts

34 Why Not Try Natto?

Co-op Hours

Every day 7 am - 10 pm Deli 7 am - 9 pm Meat 8 am - 8 pm

On our cover: pgs.26-28

Thanksgiving Day - Closed

Cover designed by Holly Pesta Bunny illustrations by Seanan Maher

Follow us! See the latest photos and videos highlighting the best of BriarPatch!

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@briarpatchcoop

BriarPatch Food Co-op | Fall 2021

Recipes from the Editor

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BriarPatch Food Co-op | Fall 2021

Recipes from the Editor

“

SHEET HAPPENS”

By Paula O'Brien, Editor

Sometimes venturing out means only having a little time in the kitchen. Sheet pan dinners are great for those days when you’re short on the clock or just don’t feel like cleaning up!

Mediterranean Meatballs with Veggies Makes 4 servings Lean meat helps minimize grease. Cut potatoes small and thin so they cook thoroughly.

1 lb lean ground beef/turkey ¼ cup panko 2 Tbsp milk 1 egg 2 tsp salt ½ tsp onion powder ½ tsp garlic powder ¾ tsp black pepper 2 Tbsp mint leaves, chopped 2 tsp ground coriander ½ tsp dried oregano ½ tsp ground cumin ¼ tsp ground cinnamon Pinch ground nutmeg 1 lemon 2 cups green beans, 1” pieces 1 cup red pepper, medium strips 3-4 medium potatoes, peeled/diced small or thin wedges 8-10 cherry tomatoes, whole 3 Tbsp olive oil, plus extra for pan 1 cup Greek yogurt ½ garlic clove, pressed or minced Parchment paper (optional) Preheat oven to 400º, place oven rack in middle or lower position. Line pan with

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parchment paper or grease with oil.

Zest 2/3rds of the lemon. Juice ½, slice other ½.

Combine Greek yogurt, garlic, ½ tsp salt, ¼ tsp pepper and lemon juice. Set aside.

In mixing bowl, soak panko in milk. Add ground meat, egg, mint, spices, 1 tsp salt, ¼ tsp pepper and lemon zest. Mix by hand, form into 8-10 meatballs. Place on 1/3 of pan in two rows.

Toss potatoes in 1 ½ Tbsp oil, place on 1/3 of sheet pan. Toss veggies/lemon slices in 1 ½ Tbsp oil and place on 1/3 of sheet pan. Season all with remaining salt and pepper.

Bake 20-25 minutes until meatballs are cooked through (165º internal temp), stirring/flipping veggies halfway through.

Top with yogurt sauce.

BriarPatch Food Co-op | Fall 2021

Loaded Australian Crash Hot New Potatoes Makes 4 servings Got a “tater hater” you’re cooking for? Try these… Load ’em up and serve with greens to make it a meal!

1 ½ pounds Yukon gold potatoes (10-14, about 2-inches diameter) 2 Tbsp and ¾ tsp kosher salt, divided 3 Tbsp olive oil, divided ¼ tsp black pepper 1 tsp smoked paprika 1 ½ cups shredded cheese 6 slices bacon, cut into ½” pieces crosswise 2 cups frozen peas

Sour cream

Chopped scallions

Chopped parsley

Arugula or other fresh greens

To large saucepan, add potatoes and cold water to cover. Stir in 2 Tbsp salt, bring to boil over high heat. Reduce heat, simmer until potatoes are easily pierced with a sharp knife, 20-25 minutes. Drain.

Arrange oven racks to divide oven into thirds and heat to 500°. Grease rimmed sheet pan with 2 Tbsp oil.

When cool enough to handle, transfer potatoes to sheet pan and roll in the oil.

Using the bottom of a lightly-greased drinking glass or measuring cup, press on each potato until it splits open, flattened to ¾” – 1” thick.

Drizzle potatoes with remaining olive oil.

Season with pepper, remaining salt.

Sheet Pan Sausage and Pepper Hoagies Makes 6 sandwiches These hoagies are fast, fun and delicious!

6 hoagie or sub rolls 3 bell peppers (red/yellow/orange), seeded and in large chunks 2 red onions, trimmed/quartered 3 Tbsp olive oil 1 tsp dried sage 1 tsp dried thyme 1 tsp kosher salt Ground black pepper 12 Italian sausages (hot and/or sweet) ½ cup mayonnaise 1/3 cup ketchup ¼ cup whole-grain mustard

Preheat oven to 450º. Toast rolls on sheet pan five minutes, set aside. Lower oven temp to 425º.

Spread peppers and onions on sheet pan. Drizzle with oil, sprinkle on sage, thyme, salt and some pepper and toss, breaking up onions. Nestle sausages in and around veggies. Bake until sausages are cooked through and veggies are tender, about 30 minutes.

Mix mayo, ketchup and mustard in small bowl, set aside.

Transfer sausages to cutting board, slice into coins. Spread each roll with sandwich spread, load up with sliced sausage and roasted veggies.

Roast on lower oven rack until bottoms are golden-brown, about 10 minutes.

Sprinkle on smoked paprika. If using bacon, move some potatoes to create an open area where it can cook. Move to higher rack, roast until tops are brown and crispy, 10-15 minutes. With 5 minutes cooking time left, add shredded cheese to each potato and frozen peas around them.

Remove from pan to plates. Use spatula to put bacon onto potatoes. Add sour cream, chopped scallions and parsley.

Serve warm, with arugula for extra zing.

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BriarPatch Food Co-op | Fall 2021

The Amazing Race

By Chris Maher, General Manager

O

ne thing life has taught me is, we’re all in this together. Actions transcend borders and boundaries, demographics and definitions. And, venturing out and finding others to support in our shared journey matters to folks halfway around the world whom we’ve never met. Helping those who help others regardless of where they are or who they serve, creates a ripple effect with its own momentum.

You never know what corners

and coffee make their journey to us thanks to cooperative efforts from farmers. The supply chain spans a huge geographical distance, but travels a direct path guided by a shared desire to help folks support themselves and their families while treading lightly on the earth.

As members of a co-op, we bring our unique perspectives and personalities to the intersection of our shared interests, as embodied

As I see it, expanding to Auburn gives us the opportunity to deepen the bench. We will have two stores, but one heart and one path forward. collaboration is hiding behind, and where you’ll find “community.”

BriarPatch offers products grown and prepared by folks in our immediate area, and goods from producers farther afield whose values align with ours. Equal Exchange bananas

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in our Ends Policies and played out each time we shop here. In fact, it’s this convergence that’s allowed us to exist as long as we have and provided us with the financial soundness to expand to the second store.

And, as we grow to Auburn, the “Endurance Capital of the World,” it’s interesting to think BriarPatch has

been running an “endurance race” for over 45 years now, as a relay team depending on the strength, drive, focus and support of its owners and community. As I see it, expanding to Auburn gives us the opportunity to deepen the bench. We will have two stores, but one heart and one path forward.

BriarPatch was once the “new kid on the block.” Now we have the knowledge and resources to reach out and lend a hand to others seeking to effect positive change. When choosing CAUSE recipients, we look to organizations doing the same, diligently committing to community service with an eye towards doing the most good for the most people — or critters! — above concern for geographical constraints.

We may not always agree on everything, but we agree the Co-op is a good thing, that its existence benefits us individually and collectively. And one thing I’ve learned about “good things” is they’re meant to be shared.

By Alana Lucia, Board President

A

nother harvest is upon us.

Personally, we’re bringing in the last of summer’s bounty and tucking it away for winter, tidying up the beds, winterizing the barn. As a child, my grandmother would always beam when she looked into a pantry full of homegrown, homemade jars of goodness; I’ve inherited her deep sense of pride and gratitude. When I sit on the porch and shell beans with my grandson, I feel all’s well with the world.

Our work on the Board also has a cyclical nature. Soon, we’ll review next year’s budgets, plan recruitment for the next Board election and continue monitoring our policies. We’re also harvesting — reaping lessons learned during the most recent “new normal.”

There were many challenges, and we found new methods of doing things with less time and resources.

We’re proud of our new technological skills. While we’re all taking different personal approaches to navigating today’s world, we agree as a co-op we’ll follow the state’s mandates and that kindness and compassion will lead our actions.

As the recently-elected Board President, I’d like to tell you a little about myself. I worked at BriarPatch in 2007 — the final months in the Joerschke store and the first few months in the Sierra College Drive store, in the Produce Department

and we now grow a good bit of our own food. From seed to plate, there’s so much work and planning to make food available for people. In my work on the BriarPatch Board, I’ve gained a keen appreciation of the "other" work in this process. I’ve always

BriarPatch Food Co-op | Fall 2021

Seasons of Change

Our work on the Board influences our small, local community and hopefully ripples out to create a positive global impact. and as a Cashier. It was a fun place to work, but not as organized as we are today. Once our daughter was born, I stayed home with her for the first few years, gardening and focusing on the home. I’m looking forward to lending my perspective and experience to stewarding the Co-op through our expansion to Auburn.

Gardening hasn’t come easy to me; I’ve worked hard for any food I’ve grown. What I did grow was a deep respect for our own local farmers. As the years pass, I’m a better gardener

been active in environmental causes; one of our biggest impacts is how we procure our foods. Our work on the Board influences our small, local community and hopefully ripples out to create a positive global impact.

I’m excited how we’ll continue with what we’ve learned over these past couple of years, focusing on a new sense of community as we expand to a second store and continue to meet the community’s needs…and also decide on past practices to return to.

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BriarPatch Food Co-op | Fall 2021

You can donate to a worthy community cause at checkout by just asking your 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!

Wildlife Rehabilitation & Release (BriarPatch Staff Pick) SEPTEMBER

Wildlife Rehabilitation & Release is dedicated to the care and rehabilitation of injured and orphaned wildlife. Each year, their team successfully releases over 100 different species of native wildlife, including small mammals, songbirds, raptors, waterfowl, reptiles and amphibians.

“

The community support is so heartwarming! I love animals, I love people, and I love our community. It brings a smile to my face to see how many of our local businesses are willing to lend a helping hand.”

– Kara M. Baker, Fundraising Coordinator

FREED Center for Independent Living OCTOBER

FREED’s mission is to promote independence and self-determination for people with disabilities through person-driven services, collaborative community partnerships and education, and leadership that advocates for fully-inclusive communities.

“

Our staff are inspired to do this work because of our own experiences, our time as caregivers for family and friends, and as change agents inspired to create a more equitable world.”

– Courtney Williams, Volunteer Coordinator

NOVEMBER

Color Me Human Since forming in February 2020, Color Me Human celebrates, elevates, educates and advocates to create a safe, equitable world for Black, Indigenous, People of Color and LGBTQ+ folks.

“

It’s necessary, now more than ever, to invest in the safety and health of rural communities of color so that we can build solidarity with one another, grow leadership capacity at every level and educate our neighbors.”

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Why Be a Co-op Owner?

Owner Appreciation Months

Vote and Become Involved

The Co-op announces special months during the year when owners can take 10% off one shopping trip. Check our social media or enews to find out when the next one is.

Vote for the Board of Directors, run for the Board and have a say in the strategic vision of the Co-op.

Opt into E-Receipts Sign-up: briarpatch.coop/ereceipt-opt-in

Be a PatchWorks Volunteer Receive 15% off up to two shopping trips each month when you volunteer at select nonprofits.

Text Alerts Text PATCHOWNERINFO to 888-530-1949 to sign up to receive important Co-op text alerts and information.

BriarPatch Food Co-op | Fall 2021

O W N E R S ’ PA G E

Patronage Dividend Receive a dividend on purchases made in the store in years when the Co-op nets a profit.

Ends 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

4. A stronger local food system.

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

Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace, Kali Feiereisel, Mark Fenton, Katie Ivy, Alana Lucia, Alan Weisberg

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

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.

Tuesday, Sept 28, 2021 Tuesday, Oct 26, 2021 Tuesday, Nov 30, 2021 For meeting times or additional information, please contact Mary Hunter at maryh@briarpatch.coop.

Board Development Committee Finance Committee Executive Committee Governance Committee

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BriarPatch Food Co-op | Fall 2021

Preserving heritage at Wakamatsu Farm

BY LAURA PETERSEN

F

armer Kristen Draz of FogDog Farm, took a moment in the shade from her daily summer chores to talk about the significance of farming 10 acres she and her partner William Holland lease from the American River Conservancy.

“This,” she gestures to rows and rows of corn, sunflowers, watermelon, eggplant, tomatoes, peppers, cucumbers and more growing in the hot sun, “this could have been developed into a couple of McMansions. This could have all been destroyed.”

Kristen and William have been independently farming this conserved land in the rolling foothills of El Dorado County since 2019. This is their second year providing certified organic produce to BriarPatch Food Co-op.

They feed approximately 100 people through their farmstand and deliver to 10

a number of restaurants in Placer and Nevada Counties.

“We’re really excited about the Auburn BriarPatch,” says Kristen.

The site where they farm, located near the Marshall Gold Discovery State Historic Park in Placerville is considered important not just to the state or the nation, but to the world.

Rich in culture and natural resources On June 8, 1869, the first Japanese settlers in North America arrived in the region, then named “Gold Hill” near the

town of Coloma where the gold rush first began. As many as 22 farmers, carpenters, samurai and others came here from Japan to start a new life and establish a tea and silk farm.

American River Conservancy (ARC) now owns and serves as the “culture keepers” of the 272-acre heritage site of the Wakamatsu Tea and Silk Farm Colony.

Placer Land Trust holds the easement on this American River Conservancy property.

Located 45 miles from Sacramento, Wakamatsu Farm is a California Registered Historical Landmark and listed on the National Register of Historic Places. Considered a pilgrimage site and recognized by many as the “Japanese American Plymouth Rock,” Wakamatsu Farm holds three distinctive first honors: 1) Site of first Japanese colony in US, 2) Birthplace of first Japanese American and 3) Gravesite of first Japanese immigrant and woman buried in US.

BriarPatch Food Co-op | Fall 2021

Though the Japanese settlement only lasted two years, the families who homesteaded the land in subsequent years kept up the heritage of agriculture.

Keeping sustainable, well-managed and productive farming alive on the property is part of the overall recovery plan for the land.

“This has been a farm for the last 150 years,” says Melissa Lobach, Development Manager for the American River Conservancy. “A healthy farm promotes a healthy habitat for wildlife.”

The American River Conservancy protects habitat, native fisheries, scenic vistas, and recreational lands within the upper American River and Cosumnes River watersheds. To date, the nonprofit group has protected over 27,500 acres.

Located in the American River watershed, Wakamatsu is a scenic timeless property with rolling fields that connect to a mosaic of streams, wetlands and oak woodlands.

Picturesque farm ponds attract migratory species and sustain abundant yearround wildlife.

Perched on hilltops overlooking the farm are giant million dollar homes, reminders of how this landscape could have looked much differently.

Photographs of early residents of the Wakamatsu Tea and Silk Farm Colony can be seen lining the walls inside the restored 1800s Graner farmhouse at American River Conservancy’s Wakamatsu Farm.

The folks from the Conservancy and the farmers they lease to meet regularly, share ideas and support each other. Farmers have the rugged, scrappy, on-the-ground land management experience and the nonprofit is a team of people who can put in the hours to research, find grants and other funding streams. Farmers don’t have the capacity for long hours at the desk and

“This has been a farm for the last 150 years,” says Melissa Lobach, Development Manager for the American River Conservancy. “A healthy farm promotes a healthy habitat for wildlife.”

Inside the basement of the old Graner farmhouse at Wakamatsu Farm, visitors can escape the heat in the restored wine cellar.

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BriarPatch Food Co-op | Fall 2021

Farmers Kristen Draz and William Holland of FogDog Farm grow organic fruit, vegetables and flowers on 10 acres they lease from ARC. nonprofits don’t have the capacity for long hours in the field. Together they are a winning match. It’s a constant learning curve of finding the right balance for the land, wildlife and people. And it’s working.

As a land trust and non-profit environmental organization, ARC is dedicated to preserving the natural, agricultural and cultural resources of Wakamatsu Farm — in perpetuity.

Inside the hoop house at FogDog Farm. The farm grows food for BriarPatch Food Co-op, local restaurants and 100 families who visit their farmstand twice a week.

A big part of the equation is engaging with the community here. The group invites visitors to explore the cultural site through public and private tours, classes and field trips at the old farmhouse, grounds and working farm. This fall, ARC will open a brand new education center to show what successful conservation looks like.

“I call it our flagship property — to show what the work of conservation is,” says Melissa.

A working farm “I really appreciate there is a mutuality to the relationship. I’m learning all the time how to be a better farmer and a better steward,” says William. Patience, observation and time are good teachers.

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Livestock graze at Free Hand Farm on 100 acres leased by American River Conservancy.

The idea of perpetuity is important to young farmers like Kristen and William,

Now they can take a deep breath and settle in, with the reassurance in knowing this land will be preserved for agriculture forever. They are beginning to establish some roots by planting perennials and investing in other long-term infrastructure. They grow a diversity of plants — up to 40 different nutrient-dense vegetables and 20 different flowers using low-till, ecological growing practices on their year-round farm.

“We’re really proud of what we’ve accomplished here,” says Kristen.

Across the street, the Conservancy also leases 100 acres of livestock pasture to Free Hand Farm specializing in GMOfree, soy-free pastured lamb, eggs and a herdshare from their Jersey cows.

In the bigger picture — land trusts across the state are rich in property and own acres and acres of farmland.

American River Conservancy hopes to serve as a model for other land trusts in the state. The partnerships happening at Wakamatsu and recently between Mountain Bounty Farm and Bear Yuba Land Trust in Nevada County, a project BriarPatch is actively supporting, could offer promise for the future of farming.

BriarPatch Food Co-op | Fall 2021

who know what it’s like to farm with the constant anxiety of land insecurity. The cost of housing and real estate can be daunting. They farmed for several years on Amigo Bob Cantisano’s land on the San Juan Ridge prior to coming home to build a farm at Wakamatsu. Finding a flat 10 acres of farmland in the undulating foothills of Northern California is somewhat of a miracle.

Inside the Graner homestead, an upstairs bedroom has been furnished with 1800s Japanese antiques.

Wakamatsu Farm in Placerville was first established in 1869 and was the first Japanese settlement in the United States.

Issei migrants used their farming skills on the 272-acre farm site to plant tea, mulberry for silkworms, persimmon, bamboo and rice. The photograph is among several donated to the California state parks system several years ago to celebrate the history of the Wakamatsu colony. Matsugoro Ofuji, a carpenter who came from Japan in 1869, is believed to be pictured in this photo.

“For us the big thing isn’t about making money. Taking care of the land is the most important thing. That’s what we share in common,” says Melissa.

How you can get involved: This October, tours of the farm will be open to the public as part of the grand opening of the education center. Online ordering and farmstand pickup is available at FogDog Farm every week.

Learn more: fogdogfarm.com arconservancy.org

Behind the Graner farmhouse, a Japanese elm or keyaki tree grows, the only plant remaining from the first colonists who arrived at the site in 1869. Colonists brought thousands of agricultural products from Japan, including rice, bamboo, citrus, tea and silk worms. The tree is considered a “champion,” per the California Big Tree Registry.

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BriarPatch Food Co-op | Fall 2021

Co-op Owner Spotlight thought of health food stores as something unappealing — a strange place with hundreds and hundreds of pill bottles. She discovered something quite the contrary when she found organic, whole foods. Little did she know, she was embarking on a life long path of healthy eating.

Julie and her partner Rondal are long-time BriarPatch Owners with a deep affinity for the cooperative model. While still living in Oakland, Julie belonged to a small cooperative of folks who purchased boxes of farm-fresh veggies delivered from the back of a pickup truck. Later when she moved to Tahoe, she couldn’t stand it that organic food was nowhere to be found in the grocery stores.

Long-time Co-op owners, Julie Carville and Rondal Snodgrass

BY LAURA PETERSEN

J

“We didn’t want to go all the way to Oakland to get our produce and organic grains,” said Julie, a dedicated home bread baker.

She was living in Oakland and went with a friend to a small health food store. She recalls the sweet aroma of the grains when she opened the car door.

That’s when she discovered BriarPatch, a small cooperative market tucked away in a renovated home in the neighborhoods of Grass Valley where it was commonplace for local farmers to walk in with boxes of freshly harvested fruit and veggies.

ulie Carville remembers the first time she caught the scent of freshly ground whole grains.

“I couldn’t believe it when I stepped onto the sidewalk. I thought, ‘I’m hooked on this,” said Julie.

Before that day, Julie had always

treet

atch ew of BriarP An early vi y. lle in Grass Va

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when

ashington S cated on W lo s a w re o the st

“BriarPatch opened their cute little shop on Washington Street. We were thrilled.

We could finally get organic produce. We really loved it. Everyone was so friendly and community-minded,” said Julie.

She enjoyed coming down the hill every couple of weeks to stock up, yearround. A lover of nature and celebrated local author of several books about wildflowers, it was an excuse for Julie to escape the snow and see the arrival of spring wildflowers in the foothills. Later, she would help support a small organic market opened by friends in Tahoe before moving to Nevada City full-time. In the

“BriarPatch opened their cute little shop on Washington Street. We were thrilled.

We could finally get organic produce. We really loved it.

Everyone was so friendly and community-minded.”

1990s, she supplied BriarPatch with green beans from her own garden when the store was located on Joerschke Drive.

To this day, she and Rondal continue to do most of their shopping at BriarPatch.

She marvels at the way the store has grown with over 200 employees and the organic bounty she finds in abundance on the shelves - a transformative journey that mimics her own humble wandering along the organic food path.

Se

e world h t d n u o lf-ca r re from a

Have you tried:

IN RUSSIAN BANYA, or steambaths, masseuses rhythmically thwack your back with oak bunches, after which you immediately plunge yourself into a cold pool. Great for circulation!

BriarPatch Food Co-op | Fall 2021

YOU DO What WITH THAT Now?

Neti Pot—Pour saline solution through your nasal passages and clear out builtup allergens and mucus.

Tooth Powder— Brush your teeth with powder, not paste! Some say it’s better at reducing plaque and whitening external stains.

IN THE MOO-D FOR KOEKNUFFELEN? There are specialized farms in Holland devoted to cow cuddling. Hugging Bessie is tranquilizing, inviting and stress relieving. Look into her eyes, and just relax.

Microbiome — Focusing

on the care and feeding of your intestinal flora could help control digestion, benefit your immune system and more.

Oil Pulling— Swishing oil through your teeth for several minutes a day can help your oral health? Yes.

AT A JJIMJILBANG, a Korean bathhouse, get yourself a scrub down with milk or sesame seed oil and an expert scrubber with an “Italy towel” will literally scrub so much dead skin off you, it will look like eraser crumbs. Follow it up with freshly-grated cucumber on your face.

Bentonite Clay — Use it inside and out! Drink it with water to remove toxins, or make a paste with water to help skin health.

IN LEBANON AND OTHER REGIONS in the Middle East, drinking rose water is a delicious way to get your antioxidants and maintain radiant beauty. Add to hot water or white tea to keep hydrated, and heal acne.

Castor Oil Packs— Enhance circulation and promote healing of the tissues and organs underneath the skin.

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BriarPatch Food Co-op | Fall 2021

Co-op Month Recipe Guide

featuring recipes from food co-ops around the country

Ore

g o n S a lad FIRST ALTERNATIVE

Sal

Ta t

mo n D ish

e r T o t C a ss erol e

BREADROOT

ASHLAND

DILL PICKLE

Buf

fa l o D i p s BELFAST

LEXINGTON BRIARPATCH WEAVERS WAY

R o’ s G u m b o OZARK

LA MONTANITA WHEATSVILLE

k e Ta c o s

Bu

t t er

d a l i nch

as

A hi P o

n u t S quash E

A U T U M P A ST A N m pe e i P h C h i l i & Frito

Te

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lo b s t r o l l er

V eg a n

yG ro

October is

CO-OP MONTH!

BELFAST CO-OP

Northeast

WHEATSVILLE CO-OP

LEXINGTON CO-OP

Southwest

Northeast

BriarPatch Food Co-op | Fall 2021

Maine Lobster Roll

Tempeh Chili

Buffalo Chicken Wing Dip

This lobster roll will be heaven on earth to some and seem pure sacrilege to others, but let go and let mayo. These co-op Mainers know what they’re doing.

This hearty chili is not your typical bowl of Texas Red — rich and satisfying, this crowd-pleaser is plant-based and glutenfree! Top with Pico de Gallo and avocado.

This dip gives you the Buffalo wing without the hassle. Beware — this is delicious and addictive, and you may just want to invite friends over and lament the handling of Spygate.

Makes 4

1 lb Maine lobster meat 2 oz mayonnaise 1 ½ tsp Catalina dressing 1 /8 tsp salt 1 /8 cup celery, pieces cut 1/8” thick 1 scallion, green part only, cut on bias (1 Tbsp max) 4 large-size sandwich rolls — not sourdough or brioche Cooking Oil Spray (neutral-flavored oil) 2 oz spring mix For pre-picked and/or frozen meat, use knuckle/tail/claw mix. Lightly compress and drain. Chop lightly so all pieces are less than 1 ½”.

Mix mayo, Catalina dressing and salt in a medium bowl. Add lobster meat, celery and scallion. Gently toss until just mixed.

Slice, then grill sandwich rolls with a spray of cooking oil.

Place ½ oz spring mix on each roll and top with 1/4 of the lobster salad. Serve with a handful of Maine potato chips.

Yields about 4.25 quarts

¼ cup vegetable oil 6 Tbl soy sauce or tamari 1 large yellow onion, diced 1 large green bell pepper, diced ¼ cup minced garlic ¼ cup chili powder 2 Tbsp ground cumin 1 Tbsp dried oregano 1 ½ tsp black pepper 1 ½ tsp sugar ½ tsp cayenne pepper 12 oz tempeh, crumbled 1 28 oz can diced tomatoes 1 28 oz can tomato puree 2 25 oz can kidney beans

Serves 8-10

1 lb cream cheese, softened 1 lb sour cream 4 cups chicken, cooked/shredded 1 cup hot sauce 1 /3 Tbsp granulated garlic 1 /3 Tbsp onion powder 1 1/3 cups cheddar cheese, shredded Visit briarpatch.coop for instructions.

Visit BriarPatch.coop for instructions.

Frito Pie (Per serving)

1 3.25 oz bag Fritos corn chips 1 cup Tempeh Chili ¼ cup shredded cheddar cheese (or 1 Tbsp nutritional yeast) 2 Tbsp diced red onions 5-6 pickled jalapeños Optional: pico de gallo, sour cream, diced avocado Split bag of chips down the side. Top chips with chili and toppings.

“Buffalo” Cauliflower Dip Serves 8-10

This Buffalo Cauliflower Dip recipe is a vegetarian and nutritious take on a classic game day appetizer.

1 1 1 1/2 3/4 1/2 2 1/2 1/2

head cauliflower, cut into florets, steamed cup cashews 15 oz can chickpeas, drained and rinsed cup hot sauce cup water Tbsp lemon juice Tbsp nutritional yeast tsp onion powder tsp garlic powder

Visit briarpatch.coop for instructions.

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Mid-Atlantic

LA MONTANITA CO-OP

Southwest

OZARK CO-OP

South

BriarPatch Food Co-op | Fall 2021

WEAVERS WAY CO-OP

Vegan Gyro

Makes 6 servings “Philadelphia” comes from the Greek words phileo, meaning love, and adelphos, meaning brother. Our Philly Co-op friends pay tribute with a flavorpacked vegan gyro recipe.

Dry Rub 1 1 1 1 1 ¼ ¼ ¼ ¼ ¼

Tbsp granulated garlic Tbsp chili powder Tbsp oregano Tbsp black pepper Tbsp salt tsp ginger tsp allspice tsp cloves tsp nutmeg tsp cardamom

Gyro 1 ½ lb seitan slices ½ cup tamari ½ cup olive oil

Tomato-Onion Topping 1 2 ½ ½

tsp olive oil Roma tomatoes, diced small red onion, diced tsp dry oregano Salt to taste

Tzatziki ½ English cucumber, finely diced 2 cloves garlic, minced 1 ½ cups vegan sour cream 1 ½ Tbsp lemon juice ½ Tbsp extra virgin olive oil ¼ cup dill, chopped (or 2 Tbsp dried) 1 Tbsp mint, chopped Salt and black pepper, to taste 6 flatbreads, both sides rubbed with olive oil 6 firm romaine lettuce leaves Visit briarpatch.coop for instructions.

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Butternut Squash Enchiladas

Makes 4-6 servings Craving enchiladas but not in the mood to roll and roll and roll those tortillas? Savory, silky and substantial ingredients come together in easy layers for the perfect weeknight dinner or a potluck! Can easily be scaled up.

2 lb butternut squash/or 10-12oz frozen, cooked 1 lb cream cheese ½ cup green onions, diced 4 Tbsp red chile 8-10 corn tortillas 1 ½ lb colby jack cheese, shredded salt and pepper Cut ends off butternut squash, slice lengthwise. Place on sheet pan, flesh side down. Roast at 350°, 25-30 minutes until flesh is soft. Remove seeds and skin.

In electric mixing bowl with paddle attachment, soften cream cheese.

Remove cream cheese from mixing bowl.

Place squash, onions and red chile in mixing bowl. Combine and season with salt and pepper. Scrape mixture down and add cream cheese back into the bowl. Mix again.

Assemble enchiladas in 9”x 13” baking dish. Layer the squash/cream cheese mixture, tortillas and colby jack cheese in 3 layers. Cover with foil and bake at 350° for 35-40 minutes. Remove foil, cook for 10 minutes more so top can brown.

Velvety Autumn Pasta

Serves 4 The cozy days of Autumn are here. Wrap yourself in a chunky sweater, turn on a romcom and dig into a comforting bowl of “did we just teleport to Vermont, honey?”

1 lb pappardelle 2 Tbsp olive oil 1 lb sausage 1 Tbsp Italian seasoning 1 yellow onion, diced 5 cloves garlic, minced 2 roasted red peppers, diced 1 cup chicken broth 1 cup pumpkin purée ½ cup heavy cream ¼ tsp nutmeg ¼ tsp ground ginger 1 Pinch ground cinnamon 1 Pinch red pepper flakes* ½ cup parmesan cheese* 1 Tbsp rosemary, minced* 1 Tbsp fresh thyme* 6-8 sage leaves, chiffonade* *Plus more for garnish.

Cook pasta al dente, reserving 1 cup cooking water. Set aside.

Heat oil in pot over medium heat. Add sausage, Italian seasoning, salt and pepper.

Cook until done and remove to towel-lined plate. Reserve 1 Tbsp oil in pan.

Add onion, cook 4 minutes. Add garlic, cook 30 seconds.

Add roasted red peppers, cook 1 minute.

Visit briarpatch.coop for the rest of the instructions.

DILL PICKLE CO-OP

BREADROOT CO-OP

Midwest

BRIARPATCH CO-OP

Midwest

West

BriarPatch Food Co-op | Fall 2021

Ro’s Gumbo

Makes 4-6 servings Ro's gumbo is unique to Chicago because he adds a flavorful twist, and he incorporates his heritage... making this delicious dish a must-have.

1 lb andouille sausage, in 1/2" pieces 1 lb chicken breast ½ lb shrimp, peeled 3 oz butter 2 Tbsp flour ¾ cup okra ½ yellow onion 2 stalks celery 1 cup red/green bell peppers 1 2/3 cups veggie broth 1 Tbsp Cajun seasoning 1 Tbsp House Seasoning 1 ½ tsp salt

Season chicken with half the house seasoning and half the broth — cook at 350º until internal temperature reaches 165º. Let cool. Shred chicken in reserve liquid.

Cut andouille into ½" pieces, brown in sauté pan. Add about ½ cup of broth to deglaze the pan. Set aside.

Dice onions, celery and bell peppers. Set aside.

Melt butter in gumbo-cooking pot. Add flour. Stir continuously to create roux, until it becomes a rust-like color. Add remaining broth and reserve liquid from chicken to roux. Bring to boil over medium heat.

Visit briarpatch.coop for the rest of the instructions.

Buffalo Tater Tot Casserole

Makes 4-6 servings Here’s the perfect opportunity to try buffalo, which is very lean and lighter tasting than beef. This casserole is comforting, yummy and perfectly rib stickin’.

1

½ 1

2

1 ½

lb ground buffalo/lean ground beef (vegan sub tempeh or beans) tsp garlic powder can (10.75 oz) condensed cream of mushroom soup (vegan sub tomato- based soup) cups shredded cheddar cheese (or vegan cheese) pkg (16 oz) frozen tater tots white onion, diced Salt and fresh-ground pepper to taste Optional Add-ins: 1 pkg (15 oz) frozen green beans, 1 pkg (15 oz) frozen corn, fresh chives

Preheat oven to 350°.

In large skillet over medium heat, cook ground buffalo until completely browned, 7 to 10 minutes. Season with garlic powder, salt and fresh-ground pepper. Add onions, green beans and corn if using.

Stir soup into ground buffalo and pour into 9”x13” baking dish. Layer tater tots evenly over mixture and top with cheese.

Bake until tater tots are golden brown and hot, 30 - 45 minutes. Top with chopped chives and serve.

Ahi Poke Tacos

Makes 4-6 servings Tantalizing tuna, luxurious guac, YumYum sauce with a touch of adobo’s smoky heat. Wrapped in a crunchy corn shell...

Taco Tuesdays will never be the same!

Poke ¾

1 3 1 1

lb sashimi-grade Ahi tuna steaks, cut into ½-inch dice small shallot, finely sliced Tbsp soy sauce tsp sesame oil tsp mirin

Yum-Yum Sauce ½ cup mayonnaise 1 ½ tsp ketchup 1 tsp guajillo chile pepper adobo sauce 1 tsp rice vinegar 1 tsp garlic powder 1-4 tsp water

Guacamole 3 avocados ½ small red onion, finely diced 3 Tbsp finely chopped cilantro 1 jalapeño pepper, de-seeded, finely diced (optional) 2 garlic cloves, minced 1 lime, juiced ½ tsp sea salt

Assembly Yellow Corn Taco Shells 1 bunch chives, finely chopped 2 Tbsp sesame seeds Visit briarpatch.coop for instructions.

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ASHLAND CO-OP

Pacific Northwest

FIRST ALTERNATIVE CO-OP

Pacific Northwest

BriarPatch Food Co-op | Fall 2021

A big thank you to the following co-ops for contributing their favorite regional recipes and photos to this recipe guide in celebration of October Co-op Month!

ashlandfood.coop

belfast.coop

Blackberry Jalapeño Compote with Salmon

Serves 8-10 A little sweet, a little spicy, a little wild — this recipe takes you to the edge and back.

You’ll never look at Fish Friday the same.

1 large wild sockeye salmon filet, skin on (about 2 pounds) 1 pint fresh or frozen (thawed) blackberries 1-2 tsp honey 1 jalapeño pepper, seeds removed and sliced thin Juice of 1 lime 2 Tbsp cilantro, chopped A few pinches Brown sugar A few pinches Himalayan salt A few pinches Garlic salt 1-2 cups rice

Oregon Salad

Serves 4 This winning combination salad has all the components of a late harvest moon — pear, cranberry, hazelnut and maple syrup team up to have you singing in the rain.

1 head red leaf lettuce 1 firm ripe pear, cored and thinly sliced ½ small red onion, sliced into thin rings 1 cup raw hazelnuts, toasted 2 tsp plus ¼ cup olive oil 2 shallots, peeled and thinly sliced 1 cup fresh cranberries Zest and juice of 1 orange 3 Tbsp balsamic vinegar 1-2 Tbsp maple syrup ½ tsp sea salt

Mash blackberries, honey, ½ jalapeño pepper, juice of ½ lime and 1 Tbsp chopped cilantro together and refrigerate until serving.

Spread hazelnuts on a cookie sheet or in a shallow baking dish. Roast at 350°F for 15-18 minutes.Let cool, then rub nuts with a towel to remove loose skins.

Cook 1-2 cups of your favorite rice. Add juice of ½ lime and garnish with fresh jalapeño slices and 1 tsp cilantro. Set aside.

Wash lettuce. Cut into bite-sized pieces or chiffonade into ½’ wide strips. Spin dry in a salad spinner and transfer to a large bowl.

Place salmon on parchment paper, skin side down. Sprinkle brown sugar, Himalayan salt and garlic salt on salmon.

Add jalapeño slices, to taste, and 2 tsp cilantro to salmon and wrap in foil pouch.

Bake at 350º for 20 minutes. Spoon compote onto fish and serve with rice.

Add the sliced pears, onion, and hazelnuts and toss. Heat a small skillet over medium heat. Add 2 tsp olive oil and the shallots and sauté for 3-5 minutes, or until soft. Add cranberries and continue to sauté until the cranberries are soft and have ‘popped.’

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Transfer the mixture to a blender along with remaining dressing ingredients and blend on high until smooth. For a thinner consistency add a few tablespoons of water and blend again.

Drizzle the dressing over the salad and serve immediately.

breadroot.com

briarpatch.coop

dillpickle.coop

firstalt.coop

lexington.coop

lamontanita.coop

onf.coop

weaversway.coop

wheatsville.coop

BriarPatch Food Co-op | Fall 2021

Never Have I Ever…tried Turducken

W

hat red-blooded carnivore’s dream wouldn’t be to feast on a chicken stuffed inside of a duck stuffed inside of a turkey? This complex entrée is quite the showstopper for any Thanksgiving meal and it gets five stars for difficulty, but it’s a tasty treat that will have any bird eater begging for more.

Many credit late Cajun chef Paul Prudhomme for inventing the Turducken in the 1970s or ’80s, and he, in fact, trademarked the name. However, engastration, the practice of stuffing and cooking one animal inside of another is an ancient concept that has usually suggested celebratory feasting. There are culinary reports of engastration going back to the Middle Ages, with the cockentrice, the head and torso of a

pig stitched together with a capon. The heyday of engastration was the 19th Century, which hailed the rôti sans pareil (“the roast without equal”), that called for 17 birds to be stuffed into one another and roasted. Around the world this cooking method is popular. The Inuits of Greenland eat Kiviak, a seal stuffed with 400 birds, which is then fermented and eaten raw. And should you ever attend a Bedouin wedding, be sure to partake

A cross section view of a turducken: A deboned chicken is stuffed inside of a deboned duck, then placed inside a turkey. Stuffing is often placed between each layer of meat.

in the camel that is stuffed with a lamb, chickens, fish and eggs.

But back to the Turducken. You can find lots of recipes online. Ask your butcher to debone your birds for you unless

Engastration, the practice of

stuffing and cooking one animal inside of another is an ancient concept that has usually suggested celebratory feasting.

you’re a pro. Some recipes get fancy with different stuffings and fillings, and some are simpler, but they all share a common theme of the meat that is tender through and through and a unique flavor profile from the mix of proteins and feeds.

If you’re not quite up for the task, there are some wonderful places, particularly down South that will ship your Turducken ready for the oven. All you need to make is the gravy.

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BriarPatch Food Co-op | Fall 2021

Get the Pulse on Beans

Black Beans Technically dark purple, these babies are a staple food in Central and South American and Caribbean cuisines, dating back at least 7,000 years. They have a creamy texture and slightly sweet flavor. Frijoles negros are the perfect side dish to add some Cuban flair to your dinner.

Green Split Peas You know them as the star of split pea soup (AKA erwtensoep or snert in the Netherlands). They’re also essential to a savory green version of pease pudding, something like a British hummus, that’s often served with ham or bacon, beetroot and stottie cakes.

Eet smakelijk!

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Pinto Beans Means “painted” in Spanish. The most widely-grown bean in the United States and official state vegetable of New Mexico along with the chile. Blend with fresh sage, oregano, parsley, garlic and salt and pepper for a twist on your typical crudité dip.

Dark Red Kidney Beans Brighter in color and with slightly thicker skin than their light red counterpart, their mild flavor and firm texture are great in soups and chilis that need to cook for a long time, or in dishes where they hold their own, like a cold bean salad. Do cook these long and slow, as they contain a toxin, phytohaemagglutinin, when eaten raw.

Adzuki Beans

Garbanzo Beans

Most often used in sweet treats in East Asia, such as in ice cream or candied.

Traditionally in Japan, where there are more than 300 registered cultivars, rice with adzuki beans ( ; sekihan) is cooked for auspicious occasions. Enjoy in a simple grain bowl with miso and your favorite choi.

You know it by so many names it might as well work for MI6. Pliny the Elder noted they were routinely offered to Venus, Roman goddess of love, beauty, sex and fertility. Try subbing them for coffee if you don’t want the caffeine, so long as they’re roasted ‘n’ ground.

BriarPatch Food Co-op | Fall 2021

One of the commonalities between “blue zones” — the places on Earth where people live the longest — is the consumption of beans. The more you eat, the more you’ll feel... the benefits of beans at every meal!

Red Lentil and Lemon Soup Mung Beans

Green & Red Lentils

Its name originates from the Hindi word (“moong”), which is derived from the Sanskrit word (“mudga”).

Requiring a hot climate for germination and growth, it’s considered the hardiest of the pulse crops. You see them in many Asian cuisines and dishes, from desserts to dosas.

Hominids in a hurry surely loved lentils.

They’re quick and easy to prepare and one of the first foods to have ever been cultivated. Believed to have originated in central Asia, and consumed since prehistoric times, lentil seeds dating back 8,000 years have been found at archeological sites in the Middle East.

Makes 4-6 servings 3 Tbsp olive oil, more for garnish 1 large onion, chopped 2 garlic cloves, minced 1 Tbsp tomato paste 1 tsp ground cumin ¼ tsp kosher salt ¼ tsp pepper 1 pinch of chile powder 1 quart broth 2 cups water 1 cup red lentils, soaked 2 hours - overnight 1 carrot, diced ¾ cup sweet potato, peeled/diced Zest and juice of 1 lemon, more to taste 3 Tbsp cilantro, chopped Drain lentils soaked in water.

In large pot, heat oil over high heat.

Sauté onion and garlic until golden.

French Green Lentils Navy Beans A bit nuttier and peppier, with a slightly darker hue and one third smaller, than their non-Franco cousins. They hold their shape extremely well and are perfect for salads and light soups. Try with frisée and an egg yolk and mustard-based vinaigrette.

These are the beans used for the famous Boston Baked Beans. With a mild, delicate flavor, they were named such because of their inclusion in the U.S. Naval diet during the second half of the 19th Century. Don’t let that stop you from giving them a go in a hearty ham hock soup with lots of herbs.

Stir in tomato paste, cumin, salt, pepper and chili powder. Sauté briefly. Add broth, water, lentils, carrots, sweet potato and lemon zest. Simmer with pot partially covered until lentils are soft, about ½ hour. Add salt as needed.

With an immersion or regular blender, purée half the soup and add it back to pot. Reheat soup if necessary, stir in lemon juice and cilantro and drizzle with good olive oil.

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BriarPatch Food Co-op | Fall 2021

Ouch! Wound Care & Pain Relief

Find all your favorite healing salves, tinctures, essential oils and sprays. Lots of remedies made with arnica, CBD, echinacea, manuka honey, clove oil and more for bumps, bruises, splinters, scratches, migraines and even toothaches. We also carry a variety of rolled gauze and super-stick bandages.

GO BAG WELLNESS FORMULA

Chill Out...Stress Relief

Injuries can be scary and sometimes life gives us anxiety. A little Five Flower Remedy or Bach’s Rescue Remedy goes a long way to quiet the nerves.

Give your

GO BAG A BOOST WITH A NATURAL FIRST AID KIT

No Belly Achin’ Digestive Aids

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We carry it all — from shelf stable probiotics and acid rescue tablets to activated charcoal (for food poisoning) and emergency diarrhea relief tablets. A variety of gentle teas like chamomile, peppermint and Smooth Move round out the mobile medicine cabinet.

It’s that time of year again, with the threat of wildfire and power outages, when we need to make sure our Go bags are prepped and ready to roll. Stop by the Wellness Department and start anew or replenish

your existing Natural First Aid Kit with our extensive selection of grab n’ go or make-it-yourself supplies.

This kit will surely become your go-to to have-on-hand for everyday healthcare, camping and road trips, too! Need more resources?

Check out the Ready Nevada County 2021 Handbook.

BriarPatch Food Co-op | Fall 2021

Wet that Whistle Electrolytes

Busy lifestyles require proper hydration. A great addition to any backpack or first aid kit — natural electrolytes help you replace minerals fast and stay hydrated. Try them in lots of forms and find your favorite, from flavored drink mixes to effervescent tabs to liquid concentrates.

Just Breathe. Respiratory Support

Smoky air is just plain rough on the lungs. Give your respiratory system a big cozy hug with tonics, syrups, herbal chest rubs, medicinal mushroom capsules and tinctures made with eyebright and mullein.

Looking Good, Billy Ray! Skin Protection

Keep your skin beautiful while battling the elements — from Reef Safe sunscreens and lip balms to soaps and sprays to combat the itchy, scratchy rashes caused by bug bites, poison oak and eczema. Don’t forget the Tea Tree!

Feeling Good, Louis! Every Day Health & Wellness As always, we have a full line of vitamins, minerals & supplements to keep you feeling fine.

Ahchoo! Cold & Allergy Fighters Be ready when the sniffles come knocking. Boost your immunity with tried and true Wellness Formulas, then reach for the elderberry syrup, cough drops & lozenges and other standbys like our own branded ‘Sinus Blaster’ when you need some extra comfort. Many kid-friendly remedies available, too.

A Little Dab Will Do Ya Toiletries You’ll definitely want to keep an extra set of travel size toothpaste, toothbrushes, Castile soap, shampoos, lotions, feminine hygiene and face and hand cleansing wipes on hand.

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BriarPatch Food Co-op | Fall 2021

l l o R a n o e r ’ You LEARN THE BASICS OF MAKING SUSHI AT HOME LIKE A PRO

W

hy order out, when you can roll your own sushi like a pro in your own home kitchen? Whether you’re vegan, vegetarian or pescatarian, the sky’s the limit when it comes to combinations of ingredients and flavors.

The key? Set up your workstation in advance. Cook and season the rice, prepare the fish, julienne the veggies, collect the garnishes and get out all the equipment, utensils and serving dishes you’ll need.

Avoid bacteria outbreaks by leaving prepared ingredients in the fridge (except the rice) until you're ready to roll.

Keep practicing, and soon you’ll be throwing sushi-making parties with friends and loved ones without a second thought, with beautiful, Instagram-ready creations.

Stockpile your pantry and fridge with these go-to ingredients so you’ll always be ready to make sushi in a flash: • Sushi Rice — we carry Lundberg Organic • Sriracha — look for Wildbrine Probiotic Kimchi Sriracha in fridge next to pickles and produce, on Aisle 2B find Fix & Natural Value • Toasted sesame seeds — Bulk Department • Nori (seaweed sheets) — You’ll find gimMe Organic • Rice vinegar — We carry seasoned and unseasoned by Marukan • Soy Sauce & Tamari — Look for a full line by SanJ, the old Liquid Aminos stand-by Bragg’s and a variety of soy-free Coco Aminos • Wasabi & pickled ginger — Ginger People and Sushi Sonic are our go-to’s

TOOLS OF THE TRADE • • • •

Bamboo sushi rolling mat Plastic wrap (optional) Rice cooker (a pot with lid also works!)

Shamoji or Rice paddle - large flat spoon used to mix vinegar into sushi rice • Sharp chef’s knife • Cutting boards (have a separate one for cutting fish) • Small bowl of water

SOME OF OUR FAVORITE FRUIT & VEGGIES FOR SUSHI • Cucumber • Avocado • Asparagus • Jalapeño • Green onion • Carrots • Yuca • Sprouts • Lettuce • Bell peppers • Red onion • Radish • Pineapple & mango • Sweet potato

PROTEIN: 26

• Strips of pan-fried Spam or other meat you have on hand • Ribbons of cooked egg omelette

of the roll or on the outside. Using a spoon, spread a thin layer of rice on your nori sheet, leaving a little space at the end.

LINE IT UP Inside

A very thin layer of rice on the inside — toppings go on top of the rice.

MAKE THE RICE

Outside A very thin layer of rice on the outside — flip nori over so rice touches plastic wrap. Add toppings to the seaweed-only side.

Some say this is the most important step. If using seasoned rice vinegar, skip adding sugar and salt. For the perfect pot:

PRO TIP: Dip your fingers in water to keep the rice from sticking while you’re working with it. Then…

1 ½ cups short grain sushi rice 2 cups cold water 2 Tbsp rice vinegar 2 tsp sugar 1 tsp kosher salt Optional: Sake 1) Rinse rice in several changes of cold water until the water runs clear.

2) Drain well in a colander and transfer to small saucepan 3) Add cold water. Some sushi chefs like to substitute a tablespoon or two of sake for water. Let the rice and water rest for 30 minutes.

4) Bring to a boil, cover and then reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes. Do not stir.

5) Remove pot from heat and let sit, covered, for 10 minutes.

SEASON THE RICE 1) Whisk together rice vinegar, sugar and kosher salt in a small bowl until sugar dissolves.

2) Stir mixture into rice and let sit, covered, until everything else is assembled and it’s time to roll.

PREP YOUR FILLINGS While the rice cooks and cools, slice your veggies into matchsticks and thinly slice your fish. Set aside in fridge.

GET READY TO ROLL For easier cleanup, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice.

INSIDE OR OUT? Decide if you want your rice on the inside

Prep

BriarPatch Food Co-op | Fall 2021

• Sashimi-grade fish from BriarPatch’s Meat Department, like tuna or salmon • Canned tuna gussied up with scallions, sesame seeds & sriracha — look for shelf-stable and Safe Catch on Aisle 2B • Shrimp tempura • Tofu, Pumfu or Tempeh • Fish roe • Cooked crab

Place toppings in the center, very close to each other. Don’t overdo it! A little goes a long way.

Think about flavor, color and texture.

Tried and tested combos are salmon and avocado or spicy tuna and cucumber. Try adding a crunchy element like sesame seeds, tempura or pickles. You don’t have to use raw fish! Searing is great, too.

Layer

ROLL, SQUEEZE, REPEAT Roll about 1/4 of the mat and gently squeeze (so the roll sticks to itself); unfold the bamboo mat. Repeat the process until everything’s rolled into a spiral. Give the roll one last squeeze to seal the deal.

Roll

SLICE & SERVE Slice into bite-sized discs with a freshlysharpened chef’s knife. Sprinkle with your favorite toppings.

• Eden Foods Seaweed Gomasio (Japanese Sesame Salt) • Organic Sprinkling Yuzu Furikake • Chia seeds • Sesame seeds • Sliced almonds • Crushed pecans • Chopped green onion • Kimchi • Tender Newcastle pea shoots

Slice

Serve with wasabi, pickled ginger (a palate-cleanser!) and soy sauce, or make your own signature sauces. Some of our faves: • • • •

Spicy mayo Eel sauce Sriracha chili sauce Ponzu sauce

Serve

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BriarPatch Food Co-op | Fall 2021

Y

our food choices can impact the health of our oceans. When you shop our Meat & Seafood Department, you can trust the fish we sell has been rated by Monterey Bay Aquarium Seafood Watch. This third-party verification helps ensure the seafood you buy is fished in a way that promotes the long-term well-being of wildlife and the environment.

By sourcing better, more ethically-harvested products, we’re helping spark change throughout the food chain.

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Choose Environmentally Sustainable Seafood “We do our best to source our seafood from the most sustainable fisheries available. We talk to our vendors daily, getting the freshest possible product available.”

- Meat & Seafood Manager Matt Margulies

HOW TO SHOP FOR SEAFOOD AT BRIARPATCH Did you know our Meat & Seafood Department regularly carries the following sushi-grade offerings?

• Yellowfin Ahi Tuna (frozen) • Jumbo Sea Scallops (fresh) • Chinook (King) Salmon (fresh) Learn more: creativesalmon.com • King Salmon collars (fresh from Creative Salmon) Best seared with a ponzu sauce!

• Farm-raised Steelhead

Trout from Norway (fresh) • Wild Salmon Caviar - Echo Falls brand (small jar)

PRO TIP: “All sushi-grade fish is best after it is frozen, this kills any possible pathogens and makes it easier to slice.”

- Meat & Seafood Manager Matt Margulies

SUSHI MADE IN THE LAB. WHAT DO YOU THINK? Aquaculture startup Wildtype will soon serve slaughterfree, sushi-grade salmon at its pilot facility in San Francisco, which is capable of producing 200,000

pounds of lab-grown fish per year without destroying the ocean.

Learn more: vegnews.com/ 2021/6/lab-grown-sushibar-san-francisco

LISTEN TO A PODCAST! For centuries, humans have relied on the oceans for resources and food... but even the deepest sea has its limits.

Hear from marine biologists and oceanographers who are doing their best to save our seas. npr.org/ 2021/06/17/1007618592/ an-sos-from-the-ocean

BriarPatch Food Co-op | Fall 2021

Give Thanks for delicious ready-to-go Thanksgiving foods from our deli

Please check briarpatch.coop for dates available Braised Turkey Thighs & Breasts

Vegan Mashed Potatoes

Turkey Pot Pie

Turkey Gravy (wheat free)

Gluten-Free Cornbread Stuffing

Mushroom Gravy (wheat free & vegan)

Traditional Stuffing

Ham

Cranberry Sauce

Dinner Rolls

Roasted Brussel Sprouts with Pomegranate Seeds

Vegan Holiday Roast

Green Bean Almondine

Family Meal Packs (special order)

Roasted Sweet Potatoes with Candied Walnuts

Thanksgiving plates

Don’t Forget Dessert!

Check out our bakery for:

Pecan Pie • Apple Pie • Vegan Apple Pie Ginger Pumpkin Pie (wheat free) Pumpkin Cheesecake

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BriarPatch Food Co-op | Fall 2021

s p Ti g n i k o o C y e k r u T

When cooking your Thanksgiving bird, it’s always good to have a checklist with tips and reminders to cook the perfect turkey.

PREP YOUR TURKEY

CHOOSE THE

SIZE

OF YOUR BIRD:

1-2 LBS PER PERSON

depending on how hungry your crowd is and how many leftovers you’d like.

THAW YOUR TURKEY

This is best done in the refrigerator, or you could immerse it in cold water in your sink and change the water every half hour.

Be sure to count backwards from the day you’ll cook it and take into account the time to brine the turkey (24 - 48 hrs.).

THAW TIME IN FRIDGE PER POUND

BRINE YOUR TURKEY Brining the bird is an important step as this will make it more flavorful and moist. Brine kits are available at BriarPatch, or maybe you have your favorite go-to combo. You can set the bird up in a cooler with ice to make sure you can keep it at a safe temperature.

Cooking times will vary because each oven is different, so start to check for doneness when there’s about an hour left. Once the turkey gets to 145º, the thermometer temperature will rise quickly and it’ll finish cooking more quickly.

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THAW TIME IN WATER PER POUND

6 HOURS

Make sure to get everything out of the chest cavity (bag of neck/gizzards) and off the bird (plastic or metal clip holding the drumsticks). Rinse the bird thoroughly inside and out and pat it dry with paper towels or clean cloth towels once it's thawed.

30 MINUTES

USE A COOKING THERMOMETER

Get a reliable cooking thermometer and practice where you’re going to stick the thermometer to check for doneness – into the inner thigh and not touching the bone - before you put the bird in the oven to cook. Thoroughly clean the thermometer before using it again.

cook at

325°

THIGH

THIGH

Reach

Reach

150-155º

165-170º

Cook at 325º F

Heritage/Heirloom Turkey

COOKING TIME BY WEIGHT

3 - 3.5 HRS PER 10 POUNDS Add a half hour per ten lbs. if turkey is stuffed.

Free Range Organic Turkey

ONCE THE TURKEY’S OUT

OF THE OVEN Also figure in at least a halfhour to tent the turkey in foil so the meat can rest and the juices can redistribute.

You’ve invested a lot of time in getting this far, let the meat rest for optimum juiciness before carving.

O

ur turkeys are fresh, not previously frozen. Check briarpatch.coop for info on when turkeys will be available for sale.

We are offering four different types, all California-raised, nonGMO verified, superior quality: • Mary’s all natural, non-GMO verified • Diestel Organic, non-GMO verified

• Diestel Organic Heirloom, non-GMO verified • Mary’s Heritage, non-GMO verified We will have plenty on hand, no need to reserve. The turkeys range in size from petite "just under 10 pounds" up to the high 20s. We recommend 1 ½ 2 pounds per person, minimum, plus more for leftovers.

MARY’S FREE-RANGE From Sanger, CA (near Fresno)

NATURAL NON-GMO Weight Range Available: 9–24 pounds, Free Range, No Preservatives, Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO Free, Gluten-Free, *

We also feature an assortment of uncured, non-GMO, holiday hams and delicious lamb in addition to our wide variety of fresh meat and seafood offerings, as well as plenty of plant-based options.

BriarPatch Food Co-op | Fall 2021

y e k r u T k l a T ’s t e L

Organic and Non-GMO options for your Thanksgiving feast!

We have organic spices and brine kits, turkey pans, poultry rubs, roasting instructions and all the fixin’s for your holiday feast!

DIESTEL TURKEY RANCH From Sonora, CA (Sierra Foothills)

NATURAL NON-GMO Weight Range Available: 9–24 pounds, Free Range, No Preservatives, Certified Organic Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO-free, Gluten-free,*

HERITAGE NON-GMO

ORGANIC AMERICAN HEIRLOOM

Weight Range Available: 9–20 pounds, Free Range, No Preservatives, Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO Free, Gluten Free, Narragansett Breed: Oldest United States Turkey Variety, More “Wild” (they can fly, breed naturally, and mature slowly), More thigh (dark) and less breast (white) meat, rich flavor, firm texture, COOK STUFFING SEPARATELY, **

Weight Range Available: 10–24 pounds; Free Range; No Preservatives; Certified Organic Vegetarian Diet, No Antibiotics; No Added Hormones; Certified NonGMO, Gluten-free; Bred From Rare, ‘Old Fashioned’ Breeds of Turkeys: Auburn, Black, & American Bronze Heirloom, Matures Slowly, Broad-Breasted, More White Meat, Less Fat, Full Flavor, * * More info at the meat counter. ** Cooking instructions at the meat counter.

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BriarPatch Food Co-op | Fall 2021

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This former hydraulic mine site and wooded “deadman’s” 1980s teen hangout, startled at least one local who shared a close run-in with a spooky fellow of unearthly height dressed in 1800s mining garb who made shifty eye contact then quickly strode away on monstrously long legs as if to return to the world from which he came — that of the undead.

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The Holbrooke Hotel

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Creepy stories of bloody gambling misfortunes in the hotel rooms, the sounds of children playing in the hall when no one is there and banging in the women’s restroom are frequently retold at this Grass Valley hotel where Mark Twain spent a night or two.

Get out your Ouija board and bring along your favorite medium. Nevada County is teeming with old cemeteries dating back to the 1800s that are sure to send a ghastly shiver up your spine.

tlesnake t a r 32

Undertakers

of commercial Street

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A building on the 11th block of Commercial Street in Old Town Auburn housed an undertaking and embalming operation and coffin craftsman for 20 years.

1833 — 1859

BriarPatch Food Co-op | Fall 2021

Do

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National Hotel

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Don't be surprised if you see apparitions of gentlemen dressed in waistcoats and top hats sitting in the lobby smoking cigars or Victorian-era women gliding through the bar at this haunted Nevada City landmark built in 1856.

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The ghosts of members of the Donner Party who had to resort to cannibalism are said to roam the grounds at night and aid lost skiers on the slopes.

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The “cave” at the brewery (used to keep lagers cold) and the legendary tunnels underneath Nevada City are overflowing with irritated spirits from yesteryear and was even featured on the TV show Ghost Adventures.

Dew Drop Inn

Employees regularly report paranormal activity in the bar, such as heavy cigarette smoke emerging from nowhere, glass shattering on its own, doors opening and closing of their own accord and the jukebox turning itself on and off. One woman felt the back of her shirt pulled by unseen hands.

dick

After running from the law in 1859, the body of Canadian turned stagecoach-robbing-outlaw Richard A. Barter, a/k/a Rattlesnake Dick, was found near Martin Bar Park, Auburn with two bullets in the chest and a third in his brain. His body was taken to Auburn and buried in the Old Auburn Cemetery. Pay him a visit, unless he visits you first.

Check out these local Haunts Visit them if you dare.

Bwaaaaahahaha!

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BriarPatch Food Co-op | Fall 2021

Why not try natto?

D

o you know about “natto?” (say Nah-Toe) It’s Japanese fermented soybeans, made using bacillus subtilis bacteria. It’s got a unique stickiness, texture and unusual taste many folks shy away from.

By Paula O'Brien, Editor and immune system. It’s rich in protein, vitamins and minerals, and a good source of probiotics. Most probiotic-rich foods and supplements contain 5-10 billion colony-forming units (CFUs) per serving. Comparatively, natto can contain between 1 million and 1 billion (CFUs) per gram.

Some people say its stinkiness is rivaled only by durian (which is banned from hotel rooms in some countries!) in terms of its “either you love it or you hate it” funkiness. Old socks? Old cheese? Marmite slathered on foie gras? Nah, that’s just natto. You know that stringiness you see when you pull apart a rice cereal/marshmallow treat?

Well, natto has stringiness *kind of* like that. Sticky “cobwebs” trail from the fermented soybeans as you pull a few towards your mouth. Wait, you mean I’m supposed to eat THAT? It must be really good for you or something.

Well, yes, it is! Natto’s incredibly nutritious, with benefits ranging from stronger bones to a healthier heart

umeboshi (pickled plums), avocado, toasted walnuts and tuna.

But wait, there’s more! Roll it up as sushi with veggies, mix into soba salad, put it on pasta, add it to Asian-style vinaigrettes, top toasted bread as bruschetta…mixed in with tomatoes, or paired with a light layer of cream cheese.

Back to bone health…3.5 oz of natto provides 22% of the RDI of calcium. And, natto is one of the rare plant sources of vitamin K2. Higher K2 intake can improve bone density and reduce risk of bone fractures.

Natto’s history goes way back, to somewhere between the 10th century BC and the 3rd century AD, and nowadays it’s a popular breakfast food in Japan.

How to best enjoy natto? First of all, mix thoroughly. People say it tastes better if mixed well enough to become sticky.

Start slow, since holding your nose and plowing through a huge bowl isn’t the way to a happy relationship. But, you know yourself best, if you’re a fan of funky foods, go for it!

Traditional accompaniments include green onions, kimchi, raw (or sunny-side up) egg. Other popular go-withs: tamari, wasabi, cheese, mayonnaise, nori,

So, how do you get your hands on some? As of press time, BriarPatch’s natto supplier had gone out of business; hopefully natto’ll be back on the shelf by the time you read this. You can find natto at Davis Food Co-op, or Oto’s Market in Sacramento. Or, with probiotic starter and cooked soybeans, you can also make your own!

Natto health information for 3.5 oz (about 1/2 cup) — from Nutritiondata.self.com

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Calories: . . . . . . . . . . . . . . . . . 212 Fat: . . . . . . . . . . . . . . . . . 11 grams Carbs: . . . . . . . . . . . . . . 14 grams Fiber: . . . . . . . . . . . . . . . . 5 grams Protein: . . . . . . . . . . . . . 18 grams Manganese:. . . . . . . . . 76% RDI Iron: . . . . . . . . . . . . . . . . 48% RDI Copper:. . . . . . . . . . . . . 33% RDI

Vitamin K:. . . . . . . . . . . 22% RDI Magnesium:. . . . . . . . . 29% RDI Calcium: . . . . . . . . . . . . 22% RDI Vitamin C:. . . . . . . . . . . 22% RDI Potassium: . . . . . . . . . . 21% RDI Zinc:. . . . . . . . . . . . . . . . 20% RDI Selenium: . . . . . . . . . . . 13% RDI

BriarPatch Food Co-op | Fall 2021

We are growing on down the road!

Where: 2505 Bell Rd. in Auburn.

When: Current goal is Summer 2022! This goal may change...stay tuned.

For updates visit briarpatch.coop/auburn

Garlic

NOW MORE

organic

VARIETIES!

is now available to

pre-order • • • • •

18 Varieties of Hardnecks 6 Varieties of Softnecks Red & Yellow Shallots Elephant Garlic 7 NEW Varieties!

All of our seed garlic is guaranteed to germinate when planted by November 15th. Terms and restrictions apply.

125 Clydesdale Court, Grass Valley, CA 95945 9:30am–5pm Monday–Saturday, Closed Sundays Phone (530) 272-4769 • Toll-Free (888) 784-1722

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BriarPatch Food Co-op | Fall 2021

Follow us!

o Guidance for exploring e n d -of-life options o T r ai n e d End - o f - l i f e D o u l a s & D e a t h w o r k e r s o Normalizing c o n v e r s a t i o n s a b o u t d e a t h o Non - m e d i c a l h o l i s t i c s u p p o r t o Co - c r e a t e E n d - o f - L i f e c a r e p l a n o Fam ily - l e d Ho m e Fu n e r a l g u i d a n c e o Education and public events

See the latest photos and videos highlighting the best of BriarPatch!

5 0 1 ( c ) ( 3 ) n o n p r o f i t ~ www.fullcirclelivingdyingcollecti ve.com ~ “ L e t’ s h a v e a c o n v e r s a t i o n . ” ( 5 3 0 ) 2 7 0 - 9 8 3 9 a k h i l a @ f u l l c i r c l e l i v i n g d y i n g c o l l e c t i ve.c o m

@briarpatchcoop

o Guidance for exploring end-of-life options o Trained End-of-life Doulas & Death workers o Normalizing conversations about death o Non-medical holistic support o Co-create End-of-Life care plan o Family-led Home Funeral guidance o Education and public events 501(c)(3) nonprofit ~ www.fullcirclelivingdyingcollective.com ~ “Let’s have a conversation.” (530)270-9839 akhila@fullcirclelivingdyingcollective.com

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36

Stretch out hiring ad

BriarPatch Food Co-op | Fall 2021

reen!

G o G

Have your order packed into boxes to reduce plastic & paper.

Type GO GREEN in the special instructions for curbside pickup.

W I L L

N E V E R

B E

E N O U G H

OVER 1,700 PEOPLE DONATED TO THE CENTER DURING THE PANDEMIC & ARE THE REASON OUR DOORS NEVER SHUT. 314 W. MAIN STREET GRASS VALLEY, CA HOURS: TUESDAY – SATURDAY, 12 – 4PM SEE OUR FULL CALLENDAR OF EVENTS: FOLLOW US @THECENTERFORTHEARTS

BECOME A MEMBER

TODAY!

Let’s Get Back To Working On You! Co-op Discount For BriarPatch Members

Nevada County’s Premier Health Club

130 W. Berryhill Dr., Grass Valley | 530-272-7676 | www.southyubaclub.com 37

BriarPatch Food Co-op | Fall 2021

Go Home Feeling Good

BriarPatch is hiring!

Great pay, excellent benefits and employee discount!

13032 BITNEY SPRINGS ROAD NEVADA CITY, CA 95959

530-273-7736 TK–8TH GRADE WWW.NCSOTA.ORG

Visit briarpatch.coop for more info and to apply.

(530) 470-6161 237 Commercial St, Nevada City HeartwoodEatery.com 38

Will you make a gift in support of the Fall Membership Drive?

MINERSFOUNDRY.ORG

BriarPatch Food Co-op | Summer 2021

First U.S. Home Loan Solutions Why look further than your local Credit Union for great rates on home financing? First U.S. has the diverse financing options you need and the savings you deserve.

• • •

Low rates No points and low fees Unique loans not found at other financial institutions

Call one of our real estate specialists and we can help you find the right loan for your needs and the right rate for your budget: (800) 556-6768 2100 Nevada City Hwy. Grass Valley, CA 95945

Grass Valley’s Financial Co-Op

firstus.org

PSPS, FIRE, POWER OUTAGE – TUNE TO

FOR TOP OF THE HOUR REPORTS NEVADA COUNT Y'S EMERGENCY BROADCAST STATION | KVMR.ORG

Tune in for the Briar Patch Food Co-op Farm & Agricultural Reports at 8:22 am every Monday, Wednesday and Friday on Newstalk 830am KNCO.

Chris Gilbert

Moe Howard Tom Fitzsimmons

Dave Bear

Paul Haas 39

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

Curbside pickup is available Now shop the Co-op from your home computer or mobile phone — It’s easy!

10,000 items in stock

curbsidPe PICKU

For more info, visit briarpatch.coop