Fall 2023 The Vine

VineTHE

Deli BAKERY AND

We use organic fruits and veggies, grains and beans, and even our condiments are mostly organic! Our meats and poultry in the Deli are non-GMO Project Verified and free of antibiotics, artificial growth hormones, or added nitrates/nitrites. Our fish and seafood are sustainably sourced. Our cheeses are rBGH-free and rBST-free.

Recipes from the Editor

By Paula O'Brien, Editor

Leftovers from big holiday meals are the gift that keeps on giving! You’ll have all kinds of great fixin’s to enjoy. Go classic with super-stuffed sammies, or try these tasty twists for something a little different.

Mashed Potato Enchiladas

Makes 4-6 servings

You’ll want to make extra mashed potatoes just so you can have these the next day! Spud love at its finest — comforting, creamy and delicious. They’re great with taters-only, yet feel free to add in leftover roasted mushrooms or shredded turkey.

2-3 Tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

2 cups leftover mashed potatoes

1 ½ - 2 cups shredded cheese (Colby-jack or mild cheddar are good)

1 4-oz can mild green chiles

2 tsp cumin

2 10-oz cans, or 2 ½ cups, red enchilada sauce, divided

1 tsp dried oregano

1 Tbsp hot sauce

Salt and pepper to taste

12-14 corn tortillas

Chopped cilantro, for garnish

Add 1 Tbsp olive oil to large skillet over medium heat. Once oil heats, add onion, cooking/stirring frequently, until soft and translucent.

Add garlic to onion, cook 1 minute until fragrant. Stir in potatoes, ¼ cup enchilada sauce, hot sauce, green chiles, oregano and cumin. Bring mixture to simmer and cook about 5 minutes. Stir occasionally and scrape skillet to keep from burning.

Remove skillet from heat, season with salt/pepper to taste.

Preheat oven to 400º. Add ½ cup enchilada sauce to 9” x 13” baking dish. Using a small pan, add a bit of olive oil and a tortilla. Once tortilla is warm and flexible, remove from pan and place on a plate. Spoon about 3 Tbsp potato mixture onto tortilla and sprinkle in a bit of the cheese. Roll it up tightly and place in baking dish. Repeat process until all filling and tortillas are used.

Pour rest of sauce evenly over enchiladas, and sprinkle about ¾ cup of shredded cheese evenly over the top. Cover with foil and place in oven.

Cook about 20-25 minutes with foil on. Remove foil and cook 10-15 minutes more until cheese is browning and bubbly.

Remove dish from oven, let sit at least 5 minutes. Sprinkle on chopped cilantro just before serving.

Cranberry Barbecue Sauce

Makes about 1 ½ cups

Leftover cranberry sauce is sooooo good for so many things, including this barbecue sauce. Put it on burgers, meatballs, roasted mushrooms, crostini with a smidge of brie…oh, and why not extra turkey?

1 Tbsp olive oil

½ onion, chopped

¼ tsp smoked paprika

1 cup leftover cranberry sauce

½ cup ketchup

2 Tbsp dark brown sugar

1 Tbsp apple cider vinegar

1 Tsp Worcestershire sauce

Leftover Turkey and Veg Casserole

Makes 8 servings

All your favorite holiday flavors, tucked into a casserole with a crunchy-toastycheesy topping.

2 cups dry noodles/pasta

1 cup crushed buttery crackers or potato chips

4 Tbsp butter, divided, plus more to grease pan

½ cup grated Parmesan cheese, divided

1 small yellow onion, diced

1 cup cremini mushrooms, sliced

1 tsp dried thyme

1 tsp Dijon mustard

2 Tbsp all-purpose flour

2 cups chicken or turkey stock

1 cup shredded cheddar cheese

3 cups cooked turkey, shredded

1 cup frozen peas, or chopped leftover green beans

1 Tbsp lemon juice

Salt and pepper to taste

Preheat oven to 400º. Cook pasta/noodles according to package instructions for al dente. Rinse in cool water to stop cooking, drain and set aside.

Melt 2 Tbsp butter. In a small bowl, combine crushed crackers/potato chips with ¼ cup Parmesan and melted butter. Mix/set aside.

In a skillet, melt 2 Tbsp butter and sauté onion until soft and translucent. Add thyme and mushrooms, season with salt/ pepper. Cook 4-5 minutes until softened, then add Dijon. Add flour, cook 1 minute more. Pour in stock; whisk and bring to a boil.

Reduce to a simmer, cooking a few minutes more to thicken. Stir in cheddar cheese and ¼ cup Parmesan. Fold in turkey and peas, then stir in lemon juice and more salt/pepper until all is well-combined. Transfer to baking dish, top with buttered crumbs and bake 20 minutes. Remove from oven and let sit briefly to cool/firm up before serving.

Optional: Few drops liquid smoke. Heat oil in a small saucepan over medium heat. Add onion and cook/stir until softened, about 8 minutes. Add paprika and cook/stir, about a halfminute. Add cranberry sauce, ketchup, sugar, vinegar, Worcestershire sauce, liquid smoke and ¼ cup water. Bring to a boil over medium-high heat, then reduce heat and simmer until slightly thickened and flavors have blended, about 10 minutes. Cool slightly. (Be careful when blending hot liquids.)

Transfer to a blender/food processor, blend until smooth. Transfer to serving bowl.

planet

By Chris Maher, General Manager

The Auburn store is now open!

Howdo you thank all of the folks who helped make it happen? The window of time dedicated to the Coop’s progress didn’t just start when we set into motion the plan to open a second store; it began years before with the leadership and organization enabling the success that made such an endeavor a viable option.

In my early days as General Manager, the Board of Directors was quick to realize the Sierra College Drive store that at first felt like a heavy lift

options, supporting local agriculture, creating co-op jobs and providing social benefits. Each accomplishment led into the next, and ultimately, setting out on a thoughtful path into another community to respond to the needs there that made sense. The co-op movement is responsive to needs as they show up, and we were in a great position to leverage group economic power to provide good things and make positive change.

And, the circle of folks who helped make this happen goes beyond those

was actually a huge success, and the community and shopping experience we provided was in great demand. It was then that we started a concerted effort to explore our options, including a master plan of building out the Grass Valley location.

Over the years, the Sierra foothills community has continued to grow at a huge clip, and with it the demand for what we do: giving folks healthy food

directly involved with the securing and development of the new location; it has been truly a community effort from the outset.

As we waited for supply chains to speed up, for positions to fill, for designers to create a space that reflects our identity and message, we still needed shoppers to walk through our doors, employees

to show up and keep doing the amazing job they’re known for, and farmers and purveyors to keep sending their produce and products our way. We had to keep the day-to-day operations and activities going smoothly, and at the same time hold the “big picture” of the second store’s journey from drawing board to reality. We needed people to manufacture and ship the necessary infrastructure and appliances to keep food hot or cold, to just get the lights on — and all of these had to be items that meet our sustainability standards. This was a tall order regardless of current events, but something where we would not bend or compromise. When you visit our Rock Creek store, know that what’s going on behind the scenes is firmly rooted in our commitment to the well-being of our planet

Know also that all actions big and small that helped us to keep moving forward over these past years do not go unnoticed. If you’re reading this right now, know that you too are part of the community that enabled this to happen. Thank you.

“It has been truly a community effort from the outset.”

By Alana Lucia, BriarPatch Board President

Harvest season is upon us, and with it, my heart is always filled with joy and relief. It is especially so this year, with the long-awaited opening of the Auburn store. We feel so fortunate to be able to expand in this way. The Auburn community is centered in fertile ground for connection and diversity and there are opportunities to share what we have learned growing our small store in Nevada County.

A large part of that growth has been through creating a sense of connection in the Nevada County community. Expanding that interconnectedness is exciting, and we intend to do that by continuing to be a place where people can get what they need: acceptance, inclusivity and wholesome food. My grandmother liked to remind me, “you reap what you sow,” and at BriarPatch, we have sown seeds of inclusion, understanding and support.

The work of the board is two-fold. On a monthly cycle we measure what we have

accomplished, while at the same time looking to the horizon to see where we want to land. It is with great pride we look back. We have celebrated diversity, inclusion, and growth. Our change in our definition of “local” has given us the opportunity to ponder our place in the

owners. We come together to support the community. There is a sense of purpose the staff embodies in their part of this enterprise and the Board hopes to serve them well. We are grateful for the customers who show up in all their different ways. In all of our differences,

watershed and how we affect our world. With the opening of our Auburn store, we are filled with a sense of accomplishment. The grand difference between a cooperatively-owned grocery store and other types of grocery stores is that we exist for the benefit of the

we are one community of people, serving one another. May you feel the peace of this season of gratitude and know that we are grateful for you.

The grand difference between a cooperativelyowned grocery store and other types of grocery stores is that we exist for the benefit of the owners.

We are filled with a sense of accomplishment

Holiday All-Stars Holiday All-Stars

Pumpkin

Technically a fruit related to luffas (of the loofah sponge), cukes and melons, one of the first crops grown for human consumption in North America. Make pumpkin chili with the meat, and then pickle the rinds.

Yukon Gold Potatoes

Canadian by heritage, a cross-breed between a North American white and a wild South American yellow-fleshed variety. You’ve seen them in mashed potatoes, but have you tried them in chowder?

Rosemary

A type of evergreen shrub in the mint family. Its name comes from the Latin for “dew of the sea.” Make infused olive oil to go with some crusty bread, use in place of skewers for kabobs or in a salt scrub.

Celery

Believed to be cultivated as early as 4000 BCE, that telltale stalk in your Bloody Mary showed up in the 1960s, when an industrious imbiber had nothing to stir the drink with. Roast it under a chicken or pickle it (it stays crunchy!).

White Mushrooms

Also called button mushrooms, 90% of mushrooms eaten in the US are this variety. Earthy, yet mild, can be consumed raw or cooked. Make magic with them – purée, roast, broil or caramelize.

Pomegranates

In Greek mythology, said to be derived from the blood of Adonis. Juicy, yes, the arils sure are fun to eat, and if you know how to cut the fruit properly, you can easily add to cocktails or spinach and chickpea salads.

Yellow Onions

One of the three most common colors, it is the strongest in flavor due to its high sulfur content. Perfect for your French onion soup, gratins and roasts. Eat parsley to alleviate onion breath.

Dino Kale

Named for its leathery leaves, it actually becomes sweeter after a frost. Make kale chips for snacking or roast with some EVOO, red wine vinegar and nutritional yeast, salt and pepper until wilted.

Cranberries

One of the few fruits native to North America, only 5% are sold fresh. Make a tart and tangy, bright and fresh cranberry slaw instead of the usual cooked sauce this year for a twist.

Oven-Roasted Green Beans With Tasty Dip

Makes 4 servings

Try these green beans as an alternative to french fries! For the dip, only reach for salt if needed.

lb green beans, stem ends removed

Tbsp olive oil

Tbsp nutritional yeast

tsp kosher salt

tsp pepper

Green Beans

Wisconsin alone grows 300,000 tons each year – nearly one-third of the country’s crop (Green Bean Packers?).

The world record-holding green bean casserole weighed in at 637 pounds. Steam, then toss with whole grain mustard, a bit of crème fraiche, salt and pepper. Delightful.

Preheat oven to 425º. Toss green beans with olive oil. Sprinkle on nutritional yeast, toss again. Spread green beans on rimmed baking sheet lined with parchment paper, sprinkle with salt/pepper.

Roast for 10 minutes, toss and roast 5 minutes more. Let cool slightly.

Dip

½-1 tsp mellow white miso paste, 1 tsp Miso Mayo OR 1 Tbsp grated Parmesan cheese

¾ tsp garlic powder

¾ tsp onion powder

1/

3 tsp paprika

½ tsp celery seed

Generous pinch dried thyme

Pinches of salt/pepper to taste

½ cup sour cream, OR plain Greek yogurt

In small bowl, mix dry ingredients. In another bowl, stir together sour cream/ Greek yogurt and ½ tsp miso. Add dry ingredients to wet.

Combine by hand or with hand mixer. Adjust seasoning with more miso or pinch(es) of salt and pepper to taste.

Cover/refrigerate at least two hours before serving.

Many of your favorites for festive feasting can do double duty throughout the year in other delicious applications. Experiment and enjoy!

The patch is giving back! The Patch is giving back!

This October, you can support the Latino Leadership Council (LLC) by rounding up your purchase when you shop! The LLC fosters leadership, education and advocacy on behalf of the Latino community through cultural inclusivity, strategic partnerships and innovative approaches.

Since 2015, BriarPatch shoppers have rounded up over $285,000 to support community efforts like these!

Did you know BriarPatch Owners can receive a 15% discount when they volunteer at local nonprofits?

The PatchWorks Volunteer Program partners with 16 “Nonprofit Neighbor” organizations to support outreach in our community.

You can volunteer with organizations like Placer Land Trust who work to protect wild open lands, farms, ranches and natural resources through preservation.

To learn more and to sign up, visit briarpatch.coop/patchworks.

Each month, BriarPatch donates 10 cents per every pound of apples sold to a local school or community garden.

This year we raised $1,191 for the school garden at Alta Sierra Elementary. That’s 1,910 pounds of apples! Funds will help repair the irrigation system and purchase soil and seeds.

You can help gardens grow by buying apples at The Patch. Try this easy apple butter recipe.

OWNERS’ Info

Why Be a Co-op Owner?

Owner Appreciation Months

Each year Owners can take 10% off one shopping trip in February, April, July, September and December. This schedule is subject to change.

Opt into E-Receipts and automatic Register Round Up

Email hellobriarpatch@briarpatch.coop to sign up.

Vote and Become Involved

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

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 888-5301949 to sign up to receive important Co-op text alerts and information.

Patronage Dividend

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

Special Orders

Owners can get special savings for case discounts at our Grass Valley location.

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.

4. A stronger local food system.

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

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

Board Members and Meetings

Board of Directors

Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace, Mark Fenton, Katie Ivy, Alana Lucia, Lindsey Pratt, Deborah Yashar

To contact all the Directors, send an email to: directors@board.briarpatch. coop. For individual Directors: first name and last initial (i.e. alanal@board. briarpatch.coop). Letters may be left at Customer Service.

Upcoming Board Meetings

The upcoming meeting agenda is available at least one week prior to the meeting. Owners are welcome to attend Board Meetings. Please contact Mary Hunter for more information: maryh@briarpatch.coop.

Tuesday, September 26, 2023

Tuesday, October 24, 2023

Tuesday, November 28, 2023

Board Committees

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.

Board Development Committee

Finance Committee

Executive Committee

Governance Committee

12 BriarPatch Food Co-op | Fall 2023

Seven Turkey Cooking Tips

It’s always good to have a checklist with tips and reminders to cook the perfect Thanksgiving bird.

CHOOSE THE SIZE OF YOUR BIRD: 1-2 LBS PER

THAW YOUR TURKEY

PERSON

BriarPatch Turkeys Are Never Frozen

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.).

6

HOURS

THAW TIME IN WATER PER POUND

Skip this step, save time, buy your bird at BriarPatch!

30

PREP YOUR TURKEY

1 2 3 Pat dry

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.

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.

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.

COOKING TIME BY WEIGHT

3 - 3.5 HRS PER 10 POUNDS

Add a half hour per ten lbs if turkey is stuffed.

5 6 7

ONCE TURKEY IS OUT OF THE OVEN

Figure in at least a half-hour 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, so hold out a little longer for optimum juiciness before carving.

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 fast and it’ll finish cooking more quickly.

Tent turkey in foil

Firststarted 29 years ago, the annual Mountain Mandarin Festival in November kicks off the Placer County mandarin season and attracts up to 35,000 visitors at the Gold Country Fairgrounds in Auburn.

Folks come for fruit samples and bags of mandarins from local growers, along with jams, jellies, infused olive oils, balsamic vinegar, chocolate, grilling sauces and body care products.

Orange you glad? It’s ma ndarin season!

Chocolate Fondue Sauce with Mandarins

Makes about 16 oz

Those of us of a certain era will look back warmly on fondue. Dig out that pot from the back upper kitchen cabinet!

Using the best quality chocolate is the way to get the best results. Don’t skimp, or you may be disappointed. Fondue is so basic, it’s all about the ingredients shining through! You can also use this sauce over ice cream, cake or pie.

12 oz bittersweet chocolate chips, or chopped into small pieces

¾ cup heavy cream

1 Tbsp unsalted butter, softened Put chocolate in a glass or metal bowl. Heat cream to a boil and pour over chocolate. Let sit 1 minute then whisk until combined. Whisk in butter for extra sheen and a bit more depth of flavor.

Every year, the three-day celebration raises funds for scholarships for local youth and has given back millions of dollars to the community cumulatively.

“Foothill mandarins are known for their flavor,” says Farmer Rich Johansen who grows organic Owari satsuma mandarins, Meyer lemons, navel oranges and blood oranges in Orland.

Since the 1970s, Rich has supplied BriarPatch with fresh, organic produce. He remembers when Placer County’s Mandarin Festival was first organized to support local foothill growers.

Use immediately, or when ready, pour into your fondue pot and warm. Using fondue forks or skewers, dip slices of mandarins into the pot.

The combination of budwood, a hardy rootstock that can withstand cold temperatures, and well-drained soils make Placer-grown mandarins stand out from the pack.

“The mandarins have a really nice flavor and they’re unique to California,” says Johansen. His favorite way to consume mandarins is to “peel and eat,” but he

also likes to freeze a few for making smoothies later in the year.

Look for five-pound bags of Owari satsumas and Meyer lemons coming from Johansen Ranch during the holiday season.

Learn more: mandarinfestival.com

“

” Foothill mandarins have a really nice flavor and they’re unique to California.

Sicilian Mandarin-Orange Cake

Makes a 9-inch cake, 6-8 servings

This is a fun cake to make since you actually cook the citrus until it softens and the bitterness of the pith is tamed, and then it’s blended up as part of the batter. The rind and almond flour lends a nice taste and textural dimension to this moist masterpiece!

4 eggs, separated

½ cup plus 2 Tbsp sugar

½ cup extra virgin olive oil, plus more for pan

3 medium mandarins, organic preferred

¾ cup all-purpose flour, plus more for pan

¾ cup almond meal

Powdered sugar for decoration/dusting

Preheat oven to 350º. Line base of a 9-inch springform cake pan with parchment paper and lightly grease/ flour sides.

Place mandarins and enough water to cover in a medium saucepan. Bring to a boil over medium-high heat and boil 10 minutes. Drain. Put mandarins back in pot with cold water and repeat process. Rinse mandarins and allow to cool enough so you can handle them. Cut into ½ inch slices, then dice. Remove any seeds, let cool completely. Place in food processor/high-speed blender and pulse to blend. Scrape sides between pulses, until only a few visible bits of rind remain. It doesn’t need to be completely smooth. Add in olive oil and pulse to combine all, then let cool completely.

In a bowl, beat egg yolks and ½ cup sugar. Add in mandarin/olive oil combo and beat again to combine.

In a medium bowl, combine almond meal and all-purpose flour. Little by little, add this to wet ingredients, making sure no clumps form.

Use clean electric beaters to beat egg whites and 2 Tbsp sugar in large, clean dry bowl until firm peaks form. Use a large metal spoon to fold half of egg whites into rest of ingredients. Fold in the other half of egg whites until just combined.

Pour into prepared pan. Bake 35-40 minutes or until golden and a test skewer comes out clean. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar.

Going against the grain

Early Bird Farm continues to mill flour the ancient way

DrewSperoni is passionate about whole grains.

A Northern California farmer and miller, he first set out on his journey in 2014 when he established his stone milling operation, Early Bird Farm, in Nevada City.

In 2021, the family farm and mill relocated to Wilseyville in beautiful Calaveras County, never faltering from a commitment to produce the most flavorful, fresh, nutrient-dense grains available.

Pleasant Grove Farm, Full Belly Farm and Grass Valley Grains — to provide the best available wheat, corn, rye, rice and other grains.

Milling grain with granite stones has been an art and science practice since Paleolithic times, some 30,000 years ago. Drew applies his knowledge of modern precision machining to the ancient art and science of caring for milling stones. This finetuned skill ensures a finely- ground flour while preserving the integrity (and nutrition) of the grain.

“It’s an art and a science at the same time,” says Drew.

In California, only a few millers take

the time to mill in the traditional way like Drew does, using natural stones. A roller mill is today’s standard. While this modern tool saves time, there is a price. Subtleties in flavor, texture and nutritional value are lost.

Today, Early Bird Farm whole grains and flours — like Skillet Cornbread Mix corn polenta and Pancake & Waffle Mix remain popular among BriarPatch shoppers.

“My mission is to educate people about the importance of eating whole grains and reintroduce grains into our diet,” says Drew.

Early Bird Farm partners with Northern California farmers — like

BriarPatch carries Early Bird Farm’s cornbread and pancake mixes, hard red spring wheat and soft white wheat flours, all purpose flour, Iraqi Durum Wheat Flour, Tibetan Purple Barley Flour and Rye Flour.

Learn more www.earlybirdnc.com

”

My mission is to educate people about the importance of eating whole grains and reintroduce grains into our diet.

It’s an art and a science at the same time.

Farmer and Miller Drew Speroni established Early Bird Farm in 2014.

Early Bird Farm Peach Polenta Upside Down Cake

8 servings

A rustic and fruity cake from Early Bird’s recipe collection, made with white corn grown locally in Pleasant Grove, California. Pears can also work well if peaches aren’t in season.

5 ½ oz salted butter (softened)

1 cup raw sugar

1 ¼ lbs ripe peaches (about 3 medium, skins on, pitted, and cut into ¾-inch wedges)

1 cup Early Bird Farm White Corn Polenta

¾ cup Early Bird Farm Hard Red Winter Wheat Flour

1 tsp baking powder

2 tsp fresh lavender (chopped, or 1 ½ teaspoons dried lavender)

1 ¼ tsp sea salt or mineral salt

3 large eggs

½ tsp pure vanilla extract

½ cup heavy cream

Preheat oven to 350º.

Melt 3 Tbsp butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet. Cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low and cook until juices are bubbling and peaches begin to soften, 10-12 minutes. Remove from heat.

Whisk Early Bird Farm White Corn

Polenta, Early Bird Farm Hard Red Wheat Flour, baking powder, lavender, and salt in a medium bowl.Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce

speed to medium. Add eggs one by one, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low and beat in cornmeal mixture in 2 additions.

Drop large spoonfuls of batter over peaches and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes.

Transfer skillet to a wire rack and let stand for 10 minutes. Run knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap

bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving. Enjoy!

Ghana/Nigeria, New Yam Festival – end of rainy season in AugustOctober

Yams are an important part of the Igbo peoples’ cultural tradition, and the holiday symbolizes the end of the harvest season and start of the new work cycle. New yams are eaten or o ered to the gods and old yams discarded.

Gratitude Festivals

China, Singapore, Malaysia, Philippines – Mid-Autumn Festival

Zhongqiu Jie ( )

Families light paper lanterns, gather for dinner, and eat mooncakes — a pastry filled with mung bean or taro and a duck egg yolk — to celebrate the harvest. If you are gifted a mooncake that means someone values your sincerity or hard work!

United Kingdom, Harvest Festival –September or October

Britons celebrates the local crops and the yield before the winter season starts. Many churches and communities organize parades and festivals. Local produce is enjoyed and appreciated by all!

Israel, Sukkot – September –October

Jewish people celebrate God’s protection during their 40 years in the wilderness. Reasons for gratitude are shared and a temporary structure called a sukkuh is built, where families dine.

Take a look at how folks in other countries enough to eat, and the promise of a better Barbados, Gaining the end of ing in a lively dancing

Korea, Chuseok - September or October

During the three-day holiday, families visit other, through sharing food. Tra c jams out trips sometimes taking 20 hours that would

Festivals Around the World

countries express gratitude via holiday celebrations. Something as elemental as giving thanks for having better future bonds all of us in every corner of this planet we call home.

Vietnam, Tet Trung Phu –mid-Autumn

Parents are busy during harvest season, and on this holiday they take a breather to celebrate their children. Families eat mooncakes and drink lotus tea, and enjoy dragon dances while kids parade in the street singing folk poems and playing games.

Tübingen, Germany Tübingen Entenrennen - October

7,000 rubber duckies ‘race’ across the banks of the Alleenbrücke river, taking about 45 minutes to cross the finish line. You can throw a duck into the ring for 3EUROS a bird, with all proceeds going to charity.

Barbados, Crop Over – August

popularity in the 1780s, a celebration of of the sugar harvesting season, culminatlively summer festival featuring music, and singing and colorful costumes.

October

ancestral graves, as well as honor each out of Seoul abound preceding this holiday, would normally take five!

Thailand, Water Buffalo Racing – the day before the full moon in October

Rice farmers celebrate their harvest by racing water bu aloes. Used for centuries to plough, they are no longer used in farming.

Giving Thanks for Local

Farms in the watershed provide a bounty of flavor for the holiday table

Bacon-Wrapped Turkey

Makes up to 10 servings

Wrapping a turkey in bacon means no need to salt, brine, or baste. Making a bacon blanket is easy, and butter “glue” holds the bacon in place. Weave the bacon strips tightly together to compensate for shrinkage during the cooking process.

You can refrigerate the bacon-wrapped bird for two days before cooking. It should sit at room temperature for two hours before roasting.

Bacon Butter

8 Tbsp unsalted butter

4 oz thick-cut bacon, roughly chopped

1 tsp dried sage

1 Tbsp dried thyme

Turkey

1 turkey, 12- to 15-lbs

1 medium-sized onion, peeled and quartered

1 ½ lbs thick-cut bacon (about 22 slices, longest ones you can find)

Make the Bacon Butter: Place all ingredients in a food processor fitted with blade attachment and pulse until smooth. If making ahead, store in the refrigerator and bring back to room temperature before using.

Prepare the Turkey: Remove neck and giblets. Set turkey breast-side-up on roasting rack set inside a roasting pan. Generously rub turkey inside and out with bacon butter. Put onion pieces in cavity of turkey and tie legs together with kitchen twine.

Wrap each leg with two slices of bacon and each wing with one slice of bacon. Tuck ends in the crease between leg and breast.

Lay eight slices of bacon side by side, as close together as possible on a piece of parchment paper. Weave another eight slices of bacon into these slices.

We’re thankful you’re here with us, enjoying the bounty of Autumn. We’ve set the table with an abundance of festive recipes, many made with items from local purveyors and producers from our Sacramento Watershed. We’re very thankful for them, too.

Set the piece of parchment paper next to turkey at an angle, so as to create a diamond. Carefully flip the paper over the breast. Remove parchment and tuck any bacon ends in the creases between breast and legs. Using kitchen scissors, trim any extra-long bacon.

Roasting: Heat oven to 425º. Arrange rack in bottom third of oven, and remove any racks above it. Add two cups of water to roasting pan. Roast for 30 minutes to crisp and darken the skin. Reduce temperature to 325º and roast for 2 to 2 ½ more hours, until a probe thermometer reads 165º between thigh and breast.

Resting and Carving: Let turkey rest at least 30 minutes before carving. Use drippings and reserved giblets to make gravy if you’d like. Remove legs before carving breast. Cut through bacon first and then breast to help keep bacon intact. Serve turkey with any bacon crumbles that fall off as you carve.

Au

Gratin Potato

Casserole

Makes 6-8 servings

Creamy with crispy edges, these make wonderful Thanksgiving taters! The starchiness of Russets make them the clear potato choice for a great casserole.

Butter to grease the baking dish

2 ½ lbs Russet potatoes (3 to 4), peeled and sliced very thin

1 ½ tsp salt

¼ tsp freshly ground black pepper

1 cup Parmigiano-Reggiano or Pecorino

Romano cheese, finely grated

2 ¼ cups heavy cream

Fresh thyme leaves and parsley, chopped fresh, for serving

Preheat oven to 350º. Set oven rack in middle position. Grease 8-inch (or 2-quart) baking dish with butter.

Toss potatoes in large mixing bowl with salt and pepper until evenly coated.

Arrange some potato slices in a single layer on bottom of prepared baking dish, with edges overlapping. Sprinkle a quarter of the cheese over the potatoes and then pour a quarter of the cream over cheese. Repeat with remaining

potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.

Bake uncovered for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top. Let dish cool for 10 minutes. Sprinkle with fresh thyme and parsley before serving.

Easy Keto Gravy

Makes about 3 cups

2 Tbsp turkey pan drippings

½ cup onion, chopped

2 cups cauliflower, chopped

1 - 2 cups low sodium chicken or turkey stock Several springs fresh thyme, parsley, sage and/or rosemary

Salt and pepper to taste

In a saucepan, heat fat over medium heat. Add onions and cook until brown. Stir in cauliflower and herb sprigs. Measure pan drippings and add enough stock to equal two cups of liquid. Add pan drippings/stock mixture to pan and simmer until cauliflower is fork-tender, about 10 minutes. Remove herb stems. Let mixture cool slightly and transfer to a blender.

Blend on high until smooth and creamy.

Make Ahead: You can assemble a day ahead and cover tightly with plastic wrap, pressing directly against potatoes to minimize discoloration. Store in refrigerator until ready to bake and remove wrap right before cooking. Potatoes on top will discolor a bit, but it shouldn't be noticeable after baking.

Return gravy to the pan to reheat. If needed, add more stock to thin to desired consistency. Season with salt and pepper to taste.

Belgian Endive Salad with Pears, Walnuts and Gorgonzola

Makes 6-8 servings

3 endive heads, sliced lengthwise and then crosswise in ½ inch slices

2-3 Tbsp chopped walnuts

2-3 Tbsp crumbled gorgonzola or other blue cheese

1 Bartlett, D’Anjou or Comice pear

3 Tbsp walnut oil

1 Tbsp sherry or balsamic vinegar

1 shallot, finely chopped

1 Tbsp Dijon mustard

1 Tbsp honey

1/8 tsp salt, plus more to taste

1/8 tsp black pepper, plus more to taste

Combine vinegar and shallot. Let stand 15 minutes. Whisk in Dijon mustard, honey, 1/8 tsp each salt and pepper. While whisking mixture, slowly add walnut oil in a steady stream until thickened. Adjust salt/pepper as needed..

Place chopped endive in a large bowl. Add walnuts, crumbled gorgonzola and chopped pears. Toss to combine.

Drizzle dressing over salad, toss to combine. Season with salt pepper to taste and serve immediately.

Note: You can also leave the Belgian endive as whole leaves, mix the other ingredients in a bowl with enough dressing to moisten, and spoon into leaves as an appetizer.

Toasted Cornbread with Pimento Cheese

Pimento Cheese — Makes about 3 cups

2 cups sharp Cheddar cheese, grated

8 oz cream cheese, cut into 1” cubes and softened at room temperature

4 oz pimento peppers, well-drained and chopped if in strips (roasted red peppers ok as well)

2 Tbsp mayonnaise

¼ tsp garlic powder

¼ tsp onion powder

Pinch of ground cayenne pepper

Freshly-ground black pepper

Salt

In large mixing bowl, or stand mixer, combine Cheddar, cream cheese, pimento or roasted red pepper, mayonnaise, garlic powder, onion powder, cayenne pepper and several pinches of black pepper.

Beat mixture together until thoroughly combined. Taste, and add more black

pepper, cayenne and/or salt. Blend again. Transfer mixture to serving bowl. Serve immediately or refrigerate up to one week. If pimento cheese has been chilled, allow 30 minutes at room temperature before serving.

Early Bird Farm Cornbread — 6-8 servings

This recipe comes from the bag of Early Bird Cornbread Mix, minus the honey. Use a baking dish (rather than cast iron pan) so you’ll get cornbread that will cut easily into toastable rectangles.

2 cups Early Bird Farm Cornbread Mix

1 large egg

1 ¼ cup low-fat buttermilk

¼ cup plus 1 Tbsp extra-virgin olive oil

Heat oven to 400º. In medium bowl, whisk together egg, buttermilk and ¼ cup oil. Fold wet ingredients into Early Bird Cornbread Mix; mix until just combined.

Grease baking pan with remaining oil. Add batter, smooth top with a spatula. Bake until golden brown and a tester comes out

clean from the center, 20 to 23 minutes. Cool.

Puttin’ it Together

1 Tbsp butter for each slice of cornbread you’re toasting

Pimento cheese

Optional: Finely diced red bell pepper to sprinkle on top of pimento cheese; thinly sliced celery, cut on the bias (1-2 Tbsp for each slice of toasted cornbread)

Slice cornbread into ¾ - 1” slices. Melt butter in skillet over medium heat and add cornbread. Brown cornbread slices on each side and remove from skillet. Spread pimento cheese on warm cornbread. Sprinkle diced red bell pepper and sliced celery on top and dig in!

Cranberry Relish

Makes 8-12 servings (3 cups)

2 cups raw cranberries

2 peeled/cored Granny Smith apples, cut into thick slices

1 large orange

1 ½ cups granulated sugar

2 Tbsp Applejack Brandy (optional) 20 oz walnuts

In a skillet over low heat, or on a sheet pan in oven, toast walnuts until lightly browned. Set aside to cool and then chop coarsely.

Using a veggie peeler, carefully remove strips of orange peel without getting too much of the pith. Once outer orange peel is removed, peel the orange and cut the fruit into chunks. Pulse everything in a food processor so that it’s still in small, distinguishable pieces. Gently stir in brandy, if using. Add sugar gradually. Start with less than a cup and add ¼ cup at a time until it’s the right level of sweetness for you. Let sit at room temperature until sugar dissolves, about 45 minutes.

Some of our Favorite Farmers’ Fall Freshness

CHICO

BURNS BLOSSOM FARM

Bunched greens, Lettuces

ORLAND

JOHANSEN RANCH

Mandarins, Oranges, Meyer lemons, Melons

LINCOLN

PLUM POSSUM FARM

Sweet potatoes, Butternut squash, Spaghetti squash

Store in fridge until ready to use.

Flavors meld as it sits. Before serving,

PENN VALLEY

FEEDING CRANE FARM

Turnips, Kale

INDIAN SPRINGS FARM

Pumpkin, Delicata squash, Butternut squash, Onions

ROUGH AND READY

SUPER TUBER FARM

Potatoes, Carrots, Cabbage, Beets

NEVADA CITY

MOUNTAIN BOUNTY FARM

Beets, Green cabbage, Red chard, Collard greens, Dino kale, Cilantro, Leeks, Carrots

Brussels Sprouts Slaw

Makes 6-8 servings

3 lbs Brussels sprouts, trimmed and halved lengthwise

1 cup slivered almonds

1 cup dried cranberries

¼ - ½ cup Maple Mustard Dressing

Preheat the oven to 350º. Line a baking sheet with parchment and spread out almonds in an even layer. Bake for 5-7 minutes, possibly less if you have a hot oven, until nutty-smelling and a few shades darker. Remove from oven and cool.

Add Brussels sprout halves to a food processor. Pulse until fairly broken down (you don’t want any large chunks). Toss with almonds, cranberries and dressing, starting with ¼ cup and adding more if desired.

Toss dressing and salad together 20 minutes before serving. Can be made a day ahead.

Maple Mustard Dressing

Makes 3/4 cup

¼ cup plus 2 Tbsp olive oil

3 Tbsp apple cider vinegar

1 ½ Tbsp pure maple syrup

1 ½ Tbsp Dijon mustard

1 clove garlic, minced

¼ teaspoon salt

¼ tsp freshly ground black pepper

Combine all ingredients in a jar with a wellfitting lid. Shake for about 30 seconds. You’ll need ¼ -½ cup of this dressing for the slaw. Use immediately to dress, or store in the fridge for up to a week.

Roasted Grapes and Broccoli with Quinoa

2-4 servings, as a side dish

½ cup tri-color quinoa

¾ cup water

2 cups chopped broccoli crowns and stems

1 cup red seedless grapes, halved

1 Tbsp olive oil

1 Tbsp balsamic vinegar

Salt and pepper

½ cup sliced almonds

2 Tbsp crumbled feta cheese

Optional: big pinch red pepper flakes

Preheat the oven to 350º. Line a baking sheet with parchment and spread out almonds in an even layer. Bake for 5-7 minutes, possibly less if you have a hot oven, until nutty smelling and a few shades darker. Remove from oven and cool.

Preheat the oven to 425° and line a baking sheet with parchment paper. Rinse quinoa under running water. Add to a small pot with a well-fitting lid. Add water and a big pinch of salt. Heat over high until it begins to simmer, then turn the heat down to low, cover, and cook for 10 minutes. After 10 minutes, turn off the heat, but do not disturb the quinoa! Allow to steam an additional 10 minutes, then fluff with a fork and transfer to a bowl or baking sheet to cool.

Meanwhile, add broccoli and grapes to prepared baking sheet. Toss with olive oil, balsamic vinegar, and big pinches of salt and pepper until everything is evenly coated. Spread onto baking sheet. Place on bottom oven rack and roast 15-20 minutes, rotating halfway through. Remove from oven to cool.

Combine roasted things, quinoa, toasted almonds, feta cheese (feel free to add more than is written here) and red pepper flakes if you like it hot.Serve at room temperature as the flavors peak after a 20-minute rest on the counter.

Lentil Chili

Makes 10 servings

A favorite of Mandela’s customers. Warm and nourishing — and easy to make!

1 ¼ cups green lentils

1 red onion, diced

1 white onion, diced

1 sweet potato, diced

2 red bell peppers, diced

2 Tbsp garlic, minced

2 Tbsp olive oil

6 cups vegetable stock

2 tsp onion powder

2 tsp cumin

Salt to taste

Black pepper to taste

Pour oil into pot over low heat. Add diced vegetables, minced garlic. Cook until onions are translucent.

Add lentils and seasoning, cook until mixture is fairly dry, stirring frequently.

Add vegetable stock, bring to boil and simmer for about 1 hour. Adjust seasoning to taste.

Udon with Tofu, Veggies and Mushrooms

Bachan’s barbecue sauce is seriously a customer and worker favorite. It’s vegan, preservative-free, small batch, and Bay Area-made.

We used @jbasketusa udon noodles (follow package instructions). Set aside. Chop veggies. This really depends on how much you want, you can do more or less of each based on your liking. Mushrooms — we used cremini, hon shimeji, maitake, and king trumpet. Cut the trumpets in long pieces and set aside. Grate carrots. Chop green onion. Marinate slices of extra firm tofu and the trumpet mushrooms in a bowl of Bachan’s. This took about half of the bottle. We used the yuzu, but this dish would be delish with any flavor. (OG, spicy, or gluten free).

Pan fry mushrooms til golden brown, add carrots at the last minute and set aside.

In the pot you cooked the udon in — combine the noodles, ¼ cup of soy sauce and the leftover marinade from the tofu bowl. Throw in sesame seeds and some seaweed. Stir to combine.

Pan fry the trumpets and tofu on high heat until they are golden brown, but going for longer is great too, if you like that charred taste.

After setting the tofu and trumpets on top of the noodle mixture, sprinkle the green onions on top.

Cafe De Olla

Makes 8 servings

Cafe de olla is a traditional Mexican coffee beverage perfect to warm you up on a cool fall day.

8 cups of water

6 oz Piloncillo/Panela or dark brown sugar

1 stick Mexican cinnamon

1 star anise

1 tsp cloves

8 Tbsp Pachamama’s Single Origin Mexico coffee, ground

In a medium saucepan, add water, cinnamon and Piloncillo (or brown sugar). Lower heat and simmer until piloncillo is dissolved, about 7 minutes. When the water starts boiling, add coffee, turn heat off and stir. Cover pot and steep 5 minutes. Pour through strainer and serve.

Salted Maple Coffee

We love this salted maple coffee to keep us warm and cozy by the fire as the crisp fall days set in.

1 cup of your favorite Pachamama Coffee

1 oz Maple Valley Cooperative’s Organic Maple Syrup

4 oz oat milk (sub for any milk product you prefer)

Dash of Salt

Make your cup of coffee how you prefer. Add 1 oz maple syrup to the cup.

Add oat milk to a jar with a dash of salt and an extra dash of syrup if you like it extra sweet. Froth mixture until desired thickness. Add to coffee. Enjoy!

Butternut Squash Soup with Seamoss

Makes 10 servings

This soup is a delicious and nutritious addition to your autumn repertoire.

1 butternut squash, peeled and chopped

1 onion, chopped + 1 green apple, cored, chopped

1 14-oz can unsweetened coconut milk

4 cups vegetable broth

1 thumb-size piece of ginger, peeled & chopped

5 cloves of garlic, peeled and smashed

1 small bunch of sage leaves, chopped

1 Tbsp Italian seasoning and turmeric powder

Salt and pepper

Olive oil

¼ cup (or more) sea moss gel

Toasted pumpkin seeds

Toss butternut squash, garlic, onion, apple, sage, and ginger in olive oil with salt, pepper and italian seasoning. Roast at 425º for 45 minutes, until squash is fork-tender.

Place the vegetables in a highspeed blender with the coconut milk, vegetable stock, and turmeric powder. Place soup into a large pot and add ¼ cup of seamoss gel. Heat on low for 5 minutes and serve topped with toasted pumpkin seeds.

Persimmon Pudding

1 ½ cup hachiya persimmon pulp, from 3-4 very ripe persimmons

3 eggs, well beaten

¾ cup sugar

1 cup flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup melted butter

½ cup lowfat milk

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1 Tbsp vanilla extract

1 cup golden raisins

For the pulp, remove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.

Preheat oven to 325º.

Lightly grease an 8” round cake pan or 8×8” baking dish with butter or coconut oil.

In a large bowl, add all ingredients in the order listed. Bake for 1 hour.

Serve at room temperature.

Zuppa Toscana

Makes 30 servings

Zuppa Toscana is a traditional Italian soup with bold flavors and great nutritional value.

4-5 quarts veggie stock

10 diced russet potatoes

2 lbs spicy Italian sausage

1 package bacon

4 onions, diced

1 bunch kale, thinly sliced

2 pints heavy cream

3 Tbsp red pepper flakes

1 Tbsp thyme

1 Tbsp oregano

1-2 Tbsp salt

1-2 Tbsp pepper

Cook and chop bacon; set aside (saving grease).

In a large pot, cook spicy sausage. Add onion and sauté with meat until transparent. Add thyme, oregano, salt, pepper and red pepper flakes. Add veggie stock to pot, along with potatoes and bring to a boil.

Pour in a few Tbsp of reserved bacon grease and continue to cook until potatoes are tender.

Remove from heat and whisk in heavy cream.

Autumn Rice Salad

Makes 8 servings

There is nothing lovelier than a light-yet-still-feels hearty fall salad. Loaded with produce and nuts, it’s the taste version of romping in leaf piles in your favorite sweater.

1 cup jasmine rice

2 cups butternut squash, peeled/cubed

1 cup cremini mushrooms, sliced

1 red bell pepper (fresh or roasted), julienned

1 cup walnut pieces

Dressing

¼ cup red wine vinegar

½ Tbsp Dijon mustard

½ Tbsp maple syrup

½ bunch marjoram

¼ Tbsp sea salt

½ tsp paprika

¼ cup olive oil

Cook jasmine rice with 2 cups water. Toss squash with a bit of oil and bake until tender at 375º.

Bake walnut pieces on separate pan until browning, approximately 10 minutes.

Oil skillet and sauté mushrooms until tender.

Combine and whisk dressing ingredients, adding oil last. Finally, combine all ingredients.

Earl Grey Iced Tea with Clouds

One lump or two? If you take your tea with sugar, make sure to add it while the tea is hot for the best dissolve.

2 bags Organic Earl Grey Tea

1 cup water

Sugar to taste Ice

1/3 cup heavy cream

Brew tea at double strength for 3-5 minutes. Make sure to remove tea bags promptly! Add sugar or sweetener if desired. Allow tea to cool in the refrigerator.

Using a whisk or a hand-mixer, beat the cream until it just begins to froth and thicken — before peaks begin to form. Stop!

Pour cooled tea over ice in a tall glass, leaving room at the top. Spoon in the cream.

Watch in amazement, post on Instagram, etc. Sip away!

Chocolate Peanut Butter Fudge

Makes 30 servings

2 cups granulated sugar

2 Tbsp (heaping) Equal Exchange Organic Baking Cocoa

1 cup milk (or less)

1 tsp vanilla extract

½ cup peanut butter (more or less)

Stir sugar and cocoa powder together in large saucepan until evenly blended. Pour in milk, keeping an eye on how much. You want enough that the mixture is “runny”, yet if you put in too much, it will take forever to boil down. A good way to judge the right amount is if, when you drag a spoon across the diameter of the bottom of the pan, the mixture closes in behind it fairly quickly. Heat at medium-high until boiling, then lower heat and let low boil continue. Stir occasionally. Grease pie plate or similar dish and fill sink with about 2" of cold water. Start checking temperature with a candy thermometer when bubbles get small and glossy. aTotal cooking time will be about 20 minutes or less depending on the amount of milk. Remove from heat when mixture reaches 235°F or “soft ball” stage. Set pan in cold water to cool. Add vanilla extract. Let cool slightly and add peanut butter.

Remove from cold water and stir quickly to mix in peanut butter. Pour it into a buttered pie plate just as it begins to hold its shape or harden. Perfect is when it hardens just as it spreads out in the plate and holds the decorative swirl you put on top. Let cool and cut into pieces.

Spiced Pumpkin Monkey Bread

Makes 12 servings

A pick-apart dessert for the ages. Organic Valley Unsalted Butter takes center stage in this chewy, sticky-sweet creation. Beat in ginger, cloves, nutmeg and cinnamon to add a little spice to the chewy goodness.

Bread

1 Tbsp active dry yeast (not rapid rise)

1 cup Organic Valley Whole Milk, heated to 110°

½ cup granulated sugar, plus 1 tbsp for yeast (for bread)

1 cup canned pumpkin puree

4 ½ to 5 cups all-purpose flour

2 tsp salt

1 tsp cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

6 Tbsp Organic Valley Unsalted Butter, softened

½ cup (1 stick) Organic Valley Unsalted Butter, melted

Spiced Sugar

1 ½ cup granulated sugar

½ cup brown sugar

½ tsp cinnamon

¼ tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

Dissolve yeast in 110º milk in large bowl of electric mixer fitted with dough hook; let stand 10 minutes.

Add ½ cup sugar (substitute granulated sugar with brown sugar for a more caramelized look and flavor), pumpkin puree, 4 ½ cups of the flour, salt and spices for bread. Beat at medium speed until a soft dough forms, about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix until just combined.

Place dough in a buttered, mediumsized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.

Meanwhile, combine all ingredients for Spiced Sugar in a shallow bowl; mix well. After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball-sized pieces (1 ½ oz each). Roll each piece into a ball.

Butter a 10-inch Bundt pan or ringshaped cake pan or mold. Dip each ball of dough lightly into melted butter, then dip heavily in spiced sugar. Place rolls evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture. Cover and let rise in a warm, draft free place until doubled in size, 1 hour to 1 hour 20 minutes.

Heat oven to 350º Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.

Invert onto a serving plate. Serve warm or at room temperature.

Apple Cider Mimosas

Makes 4 servings

Apple cider mimosas are the perfect fall twist on the classic celebratory drink. Spice up your next special occasion (or even a fall-time brunch) with this simple two-ingredient combination that is a match made in autumn heaven.

1 Tbsp Frontier Co-op Organic, Fair Trade Cane Sugar

1 tsp Frontier Co-op Organic Apple Pie Spice

1 small red sweet apple

4 Frontier Co-op Organic, Fair Trade Ceylon Cinnamon Sticks

1 bottle champagne

2 cups pasteurized apple cider, chilled On a small, rimmed plate, gently whisk together cane sugar and apple pie spice. Spread out mixture so the edge is bigger in diameter than the rim of your glass. Set aside.

Dip the rim of each glass in a shallow bowl of water or apple cider, or rub an apple slice along the rim. Dip glass rim in sugar-spice mixture until rim is fully coated. Repeat with all four glasses. Just before serving, cut four thin apple slices and place one at the bottom of each glass along with a cinnamon stick. Tuck cinnamon stick under apple slice so it doesn’t float to the top.

Into each glass, pour champagne until bubbles have settled and glass is halffull. Add apple cider until glass is full.

Chamomile Gin Fizz

Makes 1 serving

This creamy, fizzy and frothy confection strikes an unusual balance between richly decadent and lightly refreshing. The sunny flavors of chamomile, lemon and honey make this a fine summer cocktail, but it’s just as delicious any time of the year.

The Chamomile Honey Syrup

1 cup honey

1 cup water

1 cup Frontier Co-op Chamomile Flowers

The Cocktail

2 parts gin

1 part Chamomile Honey Syrup

½ part lemon juice

½ part skim milk

1 egg white (per drink)

In a saucepan, combine honey, water and chamomile; stir and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Remove from heat and let steep until cool. Strain into a jar or container. Store unused portion in refrigerator for up to 2 weeks.

In a shaker filled with ice, combine gin, chamomile honey syrup, lemon juice, milk and egg white. Shake vigorously for 2 minutes. Strain into a champagne flute or cocktail glass.

Best Ever Nachos

What’s the big game without a beautiful plate of nachos? Pile organic green onions, black beans and fresh avocados on a big handful of organic tortilla chips and top with Organic Valley Mexican Blend Cheese. Add some heat and jalapeños and you have a spicy, cheesy organic snack.

½ of a 14 oz package organic tortilla chips

1 16 oz can black beans

½ cup sliced green onions

1 tsp ground cumin

1 ½ cups Organic Valley Thick Cut Shredded Mexican Blend Cheese

Almost Classic French Onion Soup

Makes 6-8 servings

A ‘shroom-laden spin on the classic. You don’t even need to use beef broth; this soup can be entirely vegetarian. Good melty vegan cheese is also an option. Use your favorite mushrooms, or a combo to get maximum umami and textural differences in each spoonful. If you like a richer, fruitierstyle broth, go with the MalbecBonarda blend. Otherwise, Cab Sav or Malbec are great options for a drier style with some depth of flavor.

8 Tbsp olive oil

4 large yellow onions, sliced in ¼” half rounds

3 cloves garlic, minced

1 lb your favorite mushrooms, sliced

½ tsp dry thyme or 3 sprigs fresh thyme

2 Tbsp Worcestershire sauce

8 cups broth – veggie, mushroom or beef

1 bay leaf

1 bottle La Riojana red wine, your choice

Kosher salt and ground black pepper

16 slices baguette (day old is good)

8 slices Gruyere or Swiss cheese

3 Tbsp chopped parsley

In a large Dutch oven or soup pot over medium-high heat, heat 4 Tbsp olive oil and onions. Cook until soft and caramelized, about 45 minutes. Watch and stir. Add a bit of water or some of the red wine and scrape the pan if onions start to burn.

In a sauté pan over medium heat, add 2 Tbsp olive oil and garlic and cook until fragrant, about 2 minutes. Add mushrooms, Worcestershire and thyme and cook another 10 minutes, until softened and most of the liquid has evaporated. Remove fresh thyme sprigs.

Add mushrooms to Dutch oven. Pour in stock and bay leaf. Bring to simmer over medium heat. Let simmer 30 minutes. Add wine. Cook on low heat another 20-30 minutes. Add salt and pepper to taste. Adjust with additional broth or wine as needed.

While soup cooks, brush baguette slices with 2 Tbsp olive oil and toast until golden.

Preheat broiler. Remove bay leaf. On a sheet tray, pour soup into ovensafe bowls, leaving at least one inch from the top. Top with baguette slices, then with cheese. Broil until cheese is browned and gooey. Sprinkle with chopped parsley. This soup freezes well. Do not freeze baguettes or cheese.

Salsa (optional)

Sliced jalapeño peppers (optional)

Diced avocado (optional)

Organic Valley Sour Cream (optional)

Fresh cilantro, chopped (optional)

Heat oven to 350º. Line a large (15” x 10”) rimmed sheet pan or cookie sheet with foil/parchment. Arrange tortilla chips in a single layer in pan.

Drain and rinse black beans. Combine beans, green onions and cumin in a medium bowl; spoon over chips. Sprinkle cheese evenly over all. Bake 10-12 minutes or until heated through and cheese has melted. Serve immediately with desired toppings.

Did you know? BriarPatch and 140 other food co-ops across the country are members of a national co-op that provides technical assistance and cooperative support and gives them more purchasing power through volume. Check out some of their delicious fall-inspired recipes here: Fall Faves — Recipes to Love.

Spicy Roasted Garlic Hummus

The sweet, mellow, nutty flavor of roasted garlic and a little kick from jalapeno offer a delicious twist to this popular Middle Eastern dip.

4 garlic cloves, peeled and roasted

1 garlic clove, peeled and minced

1 15-ounce can chickpeas, drained and rinsed

4 tablespoons lemon juice

3 tablespoons tahini

1 jalapeño pepper, seeded and diced

½ teaspoon ground cumin

1/8 teaspoon salt

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Gingerbread is already a celebration of spices and deep, sweet molasses, and when you make it into a cupcake and add delicious cinnamon frosting, gingerbread becomes even more celebratory. The creamy frosting is a perfect foil for the dense, rich cupcakes.

Cupcakes

1 stick butter

½ cup brown sugar, packed

1 large eggs

½ cup molasses

½ cup honey

1 cup whole wheat pastry flour

1 ½ cups unbleached flour

1 ½ teaspoons baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon ground clove

½ teaspoon black pepper

½ cup hot coffee or black tea

Frosting

8 ounces cream cheese

½ stick butter, softened

½ teaspoon cinnamon

2 cups powdered sugar

½ teaspoon vanilla

Preheat the oven to 350º. Prepare a 12 cupcake pan with paper liners, and butter the top of the pan as well. In a large bowl, cream the butter and sugar. Beat in the egg, then the molasses and honey. Beat until smooth.

In a medium bowl, combine the pastry and unbleached flours, soda, salt, cinnamon, ginger, clove and black pepper. Stir to mix, then beat into the butter mixture. Pour in the hot coffee or tea and stir to mix well.

Portion into the 12 cupcake tins and bake for 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out dry.

For frosting, cream the butter and cream cheese, scraping down and beating until smooth. Add the cinnamon and powdered sugar and beat until smooth, drizzle in the vanilla and beat until smooth. Spread or pipe a 2 tablespoon portion of frosting on each cupcake.

2-3 tablespoons olive oil

Toss 4 peeled garlic cloves in a little oil and double wrap in aluminum foil. In a preheated 350 degree oven, roast the garlic for about 30 minutes or until the garlic is soft but not burnt.

In a food processor, puree the roasted garlic and the one raw garlic clove along with the diced jalapeño. Add the chickpeas, lemon juice, tahini, cumin, and salt. Puree until smooth. While the food processor is running, slowly add the olive oil and blend until smooth.

Serving Suggestion

Serve sprinkled with paprika or a pinch of cayenne for extra kick and accompanied by toasted triangles of pita bread or crackers.

By Lauren Scott, BriarPatch Sustainability Coordinator

SweetEarth Worm Farm, a local business dedicated to nourishing our soil by raising worms and producing high-quality vermicastings, is the passion project of Uta Reimnitz and Corrine Thomsen.

The worms do more than just make great poop, they benefit the soil in numerous ways, “Worms improve soil structure and water filtration. By burrowing and tunneling through the soil, they aerate, promote root growth, oxygen exchange and thus healthier plants and crops,” explains Corrine.

How Many Worms???

The two self-titled ‘Worm Mamas’ dreamt up their business plan to transform food waste into vermicastings while discussing ideas for a school compost system at Yuba River Charter School where they are both educators. What started two years ago as one pound of red wiggler worms has grown to 50,000 worms and counting.

Vermicastings are the nutrient-dense, biologically-active excrements of earthworms. Similar to compost, vermicastings are a natural soil amendment containing macronutrients like nitrogen, phosphorus, and potassium that promote plant growth. Castings also contain beneficial bacteria and enzymes to support soil health and disease prevention.

Uta and Corrine contacted BriarPatch to source organic food waste, knowing that high-quality inputs produce high-quality products. The Co-op’s Auburn location will provide the food waste they will use to create ‘precompost’ piles for the worms to feast on. After six weeks of steaming with decay, the piles will have cooled enough to introduce the worms, who can eat up to half their body weight in material per day, converting it into vermicastings.

“You are what you eat. We wanted to get the most wholesome food scraps possible, so of course we reached out to BriarPatch,” explains Uta. Corinne follows with, “The nutrients that go in are what is represented in what comes out of the worms, so you get a more diverse nutrient base in addition to your microbial life.”

When asked about their favorite part of worm farming, the two lit up with excitement! Corrine starts, “I

Generally, a pound of red wigglers is about 1,000 mature worms (picture a large grapefruit-sized ball). For vermicomposting, it’s ideal to have about 1lb of worms per square foot of surface area of “bedding”/compost material; at some point the worms self-regulate their population so they don’t have to compete for space. Sweet Earth Worm Farm’s main worm bin has 32 square feet of surface area, so 32,000 worms there, and with 40 breeding buckets with about 500 worms each…that’s 50,000+

love seeing how quickly they’re able to consume rotting and decaying matter and transform it. They’re so underappreciated. They’re little superheroes that change waste into this amazing stuff.” Uta’s favorite part is, “How they’re thriving and happy in their environment and starting to produce castings already. I can just see the future once they get into the big piles!”

Sweet Earth plans to have vermicastings and red wiggler worms available for sale starting in Spring 2024. You can learn more about the worm farm at sweetearthwormfarm.com.

Uta Reimnitz and Corrine Thomsen of Sweet Earth Worm Farm

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