Vine
THE
BRIARPATCH FOOD CO-OP | Summer 2020
Pop Chef
Refreshing and super cool fr snack on a stick! Pg 14-15
NURTURING A LOCAL FOOD One organic farm at a time, Photo by Shane Campbell, Illustrations by Seanan Maher
THE
pg. 8
Vine Summer Issue June - August 2020
Published quarterly by BRIARPATCH FOOD CO-OP
THE VINE TEAM MARKETING MANAGER Rebecca Torpie EDITOR Paula O’Brien
pg. 12-13
ART DIRECTOR Anna Delgado-Campbell CONTRIBUTING PHOTOGRAPHERS AND DESIGNERS Seanan Maher, Laura Petersen and Holly Pesta CONTENT CONTRIBUTORS Chris Maher, Laura Petersen, Rebecca Torpie, Alan Weisberg
Table of Contents 3-5
Recipes from the Editor
6
The Board President's Report
7
Summer CAUSEs
8
A Long, Strange (and Unfinished) Trip
9
Community Praise
10
Owner Information
11
News From the Green Team
12-13
Nurturing a Local Food System
14-15
Pop Chef
16-17
The Thrill of the Grill!
18-19
Eat, Drink and Grow Your Rosemary
20-24 Lettuce Meet the BriarPatch Produce Department
pg. 14-15
BRIARPATCH FOOD CO-OP 290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333 CO-OP HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm
ON OUR COVER: pg. 16-17
Aerial shot of BriarPatch Food Co-op taken by Shane Campbell, coordinated by Anna Campbell, and Illustrations by Seanan Maher.
Follow us! See the latest photos and videos 2
BriarPatch.coop
highlighting the best of BriarPatch! @briarpatchcoop
BRIARPATCH FOOD CO-OP | Summer 2020
Recipes from the Editor Lemony Herb Sauce Berry Chia Seed Jam
Elote (Eh-Low-Tay)
Quick Refrigerator Pickles: Red Onions and Zucchini
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BRIARPATCH FOOD CO-OP | Summer 2020
Recipes from the Editor By Paula O'Brien, Editor
I
t’s time to have fun with all of those fresh fruits and veggies of the season. Now’s the time to make jams and pickles. We’ve got quick, refrigerator recipes for both. Turn that bounty of herbs in your garden or from the farmer’s market into a delightful and versatile sauce. And, savor the sweetness of fresh corn and watermelon in ways that’ll expand your repertoire with new flavors.
Berry Chia Seed Jam Makes 1 ½ to 2 cups
syrup or sugar (add more if you’d like)
Remove from heat.
Chia seeds are the key to quick and easy fresh, homemade jam. Their gelling power can transform ripe fruit into a low-sugar, spreadable jam in about 20 minutes! Chia jam is a little more “saucy” than regular jam, but you can still enjoy it on toast, yogurt or oatmeal just like usual. A great way to enjoy summer fruit!
2 Tbsp chia seeds, plus more if needed. **
Stir in 1 Tbsp each of lemon juice and sweetener. Taste. Add more of either as needed. Add the chia seeds, stir to combine. Let stand 5 minutes, check for thickness. Add more chia seeds, 1 tsp at a time for thicker jam. Cool to room temperature.
2 cups fresh fruit – berries or stone fruit 1 to 2 Tbsp freshly squeezed lemon juice 1 to 2 Tbsp honey, agave, maple
Spicy Watermelon Makes 4 servings Do you like “sweet heat?” Spicy Watermelon to the rescue! This spice 'n' lime combo could quickly become your go-to sidekick for enjoying watermelon, and also cucumbers, jicama, mango, piel de sapo melon…try it on all your summer
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**Note: Start with this ratio of fruit to chia seeds. For thicker jam, stir in more chia seeds one teaspoon at a time. Remove stems, seeds, pits and skin from the fruit as needed. Chop large fruit into small pieces and leave berries whole. Put fruit in saucepan over medium heat and cook 5-10 minutes until it breaks down and becomes syrupy. Mash fruit with spatula or potato masher, making it as smooth or lumpy as you’d like.
fruit and veggie faves and discover what else you enjoy with the lift from this savory medley. Dial the spice up or down by playing with the amount of cayenne. 4 generous slices watermelon ½ tsp ground cumin ½ tsp ground coriander ½ tsp chili powder
Transfer jam to a jar. Will thicken further and keep in the fridge for about 2 weeks, or can be frozen for up to 3 months; thaw before using. Note: Don’t want visible chia seeds? Puree jam in a blender or with an immersion blender.
½ tsp salt ¼ tsp cayenne pepper Lime wedges, for squeezing on watermelon slices Mix spices and salt together in a bowl. Sprinkle spice mixture and squeeze lime juice on watermelon.
Makes 2 cups Here are two recipes for speedy pickle gratification! Having pickled red onions around instantly adds a touch of zing to your sandwiches and burgers, on top of tacos or nachos, or tossed into salads. Zucchini pickles are a wonderful side and a great way to enjoy summer’s bounty. Both will keep in the fridge for a couple weeks. Red Onion: 1 medium red onion, very thinly sliced (about ¼ inch) ¼ cup distilled white vinegar ½ cup water ¼ cup apple cider vinegar 1 ½ Tbsp honey, maple syrup or brown sugar
Lemony Herb Sauce Makes about 2 cups
This savory herb sauce with the brightness of lemon is great on just about anything you can think of – grilled bread, steak, pasta, fish, you name it. You can also stir a little into mashed avocado or mayo for a nice dip alternative
Elote (Eh-Low-Tay)
On the Cob: 4 servings. Off the Cob, aka Dip: About 3 cups On or off the cob, the flavors of Mexican street corn are delicious and fun. Grilling the ears of corn adds smokiness, and if you don’t have a grill or a grill pan for the stovetop you can still boil the ears for all kinds of yum! 4 ears corn, shucked 4 Tbsp mayonnaise (or sour cream, for dip version) 4 Tbsp butter, or butter substitute, melted 8 Tbsp cotija cheese, crumbled ¼ cup finely diced red onion (for dip version)
1 ½ tsp kosher salt
½ tsp coriander seeds
Optional: Pinch crushed red pepper flakes
¼ tsp dill seeds
Add onions to a pint-size mason jar and place jar in the sink. Add the rest of the ingredients to a saucepan and bring to a low simmer. Pour over onions. Using a spoon, press onions down into vinegar and get any air bubbles out of the jar. Let onions cool to room temperature, 20-30 minutes - and they should be ready to serve. Refrigerate any leftover pickles. They’re best eaten within 3 days, but keep for 2-3 weeks in the fridge. Zucchini: ½ pound zucchini (1 medium zucchini)
¾ cup plus 1 Tbsp water ¼ cup distilled white vinegar 1 Tbsp plus 1 tsp sugar 2 tsp kosher salt Wash zucchini, trim and discard ends. Slice into chips or spears and put into a pint-size mason jar along with dill sprigs, garlic, peppercorns and spices. Combine remaining ingredients in a saucepan and bring mixture to a boil over medium-high heat. Remove from heat and carefully pour over ingredients in the mason jar, leaving about ½ inch space at the top.
½ tsp yellow mustard seeds
Tightly secure the lid and shake the jar. Set it on the counter for ½ hour before putting it in the fridge. Refrigerate for at least 24 hours before eating. Store in the fridge, keeps for 2-3 weeks.
¾ cup extra virgin olive oil
½ tsp freshly ground black pepper
1 cup fresh parsley, loosely packed
Salt to taste
¾ cup fresh basil, loosely packed
Optional: Pinch crushed red pepper flakes
2 fresh dill sprigs 1 garlic clove, peeled and halved ½ tsp black peppercorns
½ cup fresh chives 2 sprigs fresh rosemary 3 Tbsp fresh squeezed lemon juice (about 1 lemon) 1 Tbsp lemon zest (about 1 lemon) ½ tsp finely minced capers
1 clove garlic, minced (for dip version) 1 lime (on the cob – cut into wedges; off the cob/dip – juiced) Salt and pepper to taste For serving: chili powder, hot sauce, freshly chopped cilantro and grated parmesan cheese. Cook the corn: Grilling – Preheat grill to high and heat for 10 minutes (alternatively, preheat grill pan to high). Add corn and cook, turning often, until charred all over, about 10 minutes. Boiling – Place corn in large pot of boiling water. Cook for 5-7 minutes or until tender. Remove ears and drain.
BRIARPATCH FOOD CO-OP | Summer 2020
Quick Refrigerator Pickles: Red Onions and Zucchini
Place all ingredients into blender or food processor and blend on low for 30 seconds – 1 minute. You want the mixture to be a bit chunky, not smooth. Best enjoyed within one day, when everything is still fresh!
**If you’re keeping the corn on the cob, brush each ear with butter/substitute. If you’re making the dip, remove corn from cob once cool enough to the touch. Preparing: On the Cob – Brush corn with a layer of mayonnaise and sprinkle with chili powder, crumbled cotija cheese, cilantro, hot sauce and grated parmesan. Serve warm with lime wedges. Off the Cob/Dip – Place kernels in large bowl. Mix the corn with mayonnaise/ sour cream, butter/substitute, cotija, red onion, minced garlic and lime juice until well-combined. Serve with chili powder, hot sauce, cilantro and grated 5 parmesan for toppings. Add salt and pepper as needed.
BRIARPATCH FOOD CO-OP | Summer 2020
The Board President's Report By Alan Weisberg, Board President
I
am writing this in mid-May to share with you how the
consequences of the COVID-19 virus are affecting the BriarPatch Board. Despite the many challenges of governing by Zooming from our dining room tables, we are doing well and feeling very positive about the co-op’s future. Of course, a big part of this good feeling comes from the fact that our county has not had a large outbreak of the virus, and I am hopeful this will still be the case at the time this issue of the Vine reaches you. Another part of this good feeling comes from seeing how our staff have been out in front of the edicts and requirements from state and local governments, working closely and proactively with local officials. They are adapting with their usual rational planning, careful rolling-out of changes, and an admirable amount of creativity and good humor even in the face of being “on the frontline.”
As an essential service, BriarPatch has been able to stay open since the outset of the crisis, operating in a way that seeks to maximize protection of staff and customers, including offering a new curbside delivery program. It has been gratifying to hear from customers that our endeavors are paying off, that people recognize these efforts and feel safe to shop with us. The character of the Board has truly emerged during the move to remote meetings. Those of us in our more advanced years are thankful for the youth of many of our newer members, and all their tech savvy. This balance of younger people and older people reflects a similar balance among our members and shoppers, and makes us much stronger in our efforts to represent you all. Assuring a high level of communication between the co-op and its members is a primary function of the Board, and we are proud of the enhanced ways our staff have stepped up during the pandemic. The Board is managing to carry on smoothly also because we have worked consistently over the past decade to develop a governance system that clearly
Congratulations
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defines the role of the Board and guides us always to focus on what is best for the co-op, while leaving how to do it to our very competent staff. We are proud of the ways BriarPatch is meeting and going beyond required safety measures for shoppers and staff while also sifting through all the information about the crisis to make sure we’re continuously responding to and integrating the most complete and current knowledge that we can. As a Board, we are now looking for ways we can step up and help ease our GM’s widened field of concerns. In the middle of all the virus weirdness and stress, we carried on with our annual election of three board members, evaluated our General Manager and continued to plan for a second store, at the appropriate time, in Auburn. We also approved a financial commitment to our partnership with local farmers, to help guarantee they can keep their farmland. Whatever the “new normal” holds for all of us, I am confident that BriarPatch will continue to be a strong, inclusive and supportive force in our community, worthy of the trust you place in us.
Kali Feiereisel • Alana Lucia to our newly elected Board Members Jonathan Collier
JUNE
PFLAG Nevada County
Uniting people who are lesbian, gay, bisexual, transgender and queer (LGBTQ) with families, friends and allies, PFLAG is committed to advancing equality through its mission of support, education and advocacy. PFLAG Nevada County
BRIARPATCH FOOD CO-OP | Summer 2020
You can donate to a worthy community cause at checkout by just asking the cashier to round up your total payment to the nearest dollar or more. Together, in small ways, we can make a real contribution to our community!
is the local chapter of the United States’ first and largest organization of its kind, representing 200,000 members and supporters across 400 chapters around the country.
Prior to 2014, the PFLAG acronym stood for Parents and Friends of Lesbians and Gays, and was later expanded to Parents, Families and Friends of Lesbians and Gays. Locally, PFLAG Nevada County participates in three annual events: a booth at the Nevada County Fair, marching in the Constitution Day Parade, and Dining Out for Coming Out on National Coming Out Day every October. Led by an all-volunteer board of directors, PFLAG Nevada County holds monthly support groups and remains committed to diversity and equality in the community. For more information, visit pflagnevco.com or call (530) 274-7263.
JULY
NEO – New Events & Opportunities
NEO is an innovative non-profit youth center and empowerment program, focused on empowering youth to make healthy lifestyle choices. NEO strives to create a safe, fun and positive environment for all youth and young adults between the ages of 11-25 years old.
Founded by two nineteen-year-olds in 2008, NEO hosted over 350 teen-led events throughout western Nevada County before opening the Youth Center in 2015. The Youth Center is a drop-in, out-of-school facility offering an array of activities, workshops and events. One thing that sets NEO apart from many other youth centers is the long-time focus on being a youth-led organization. NEO was founded by teens, and young people continue to drive the program today. NEO seeks to reduce youth isolation, provide positive mentorship to help young people navigate their teens years, help them find their passions, develop a sense of purpose, build self-esteem and cultivate skills for success. Learn more at neoyouthcenter.org or call (530) 470-3869.
The Food Bank of Nevada County
AUGUST
The Food Bank of Nevada County is a non-profit organization established in 1986 to alleviate hunger and food insecurity in Nevada County. The organization procures nutritious food and distributes it to individuals and families in need.
"No one in Nevada County, who is willing to reach out, shall go hungry."
Since the COVID-19 pandemic, the Food Bank went from serving 400 individuals and 250 households to now serving 1,800 individuals and almost 600 households on their first day of the drive-thru service. “Our need is increasing exponentially. It’s staggering to even meet the need,” said Executive Director Nicole McNeely. The Food Bank distributes food every Thursday between 10 am and 1 pm. at the Grass Valley Seventh Day Adventist Church near Union Hill School. For more information, visit foodbankofnc.org or call 211 or (833) DIAL-211 for more information. 7
BRIARPATCH FOOD CO-OP | Summer 2020
A Long, Strange (and Unfinished) Trip By Chris Maher, General Manager
T
he first co-op I ever set foot in was the Berkshire Natural Foods Co-op in Great Barrington, Massachusetts. The store was small, funky and tucked on the corner of an alley at the end of a deadend street off Great Barrington’s main thoroughfare. It was hard to find and had no parking, in other words, utterly typical of a food co-op in the 1980’s. After graduating high school, I moved to New Mexico to attend UNM in Albuquerque. For dorm residents, La Montañita Food Co-op is one of two grocery options within walking distance and the one regarded as decidedly cooler than the corporate Smith’s grocery store, though as a 17-year-old I was not entirely sure why. However, after a few visits I began to understand what made the store different than any other I had shopped or the regional chain store in New York where I had worked during high school. There was a focus on food, farms and interconnected community I had never even considered as a city kid. Within a few years, I would find myself working at the co-op, which had expanded to a second location in the city’s North Valley. The co-op had helped me deepen my understanding of food and community, and I was proud to become both a member and a worker supporting it.
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When I got married, my wife Dré and I found ourselves back East for a brief time. We had delayed our honeymoon and decided to take it as a camping trip throughout New England. Our first stop was in the mountains of Western Massachusetts and we paid a visit to the Berkshire Natural Foods Co-op. By this time, the small, funky store had undergone an expansion. Our groceries came in a paper bag branded with the regional co-op association logo. The association was a federation of area food co-ops, working together to expand the impact of their individual missions, and the member co-ops were listed on the side of the bag. After a quick glance at
the map, we retooled our travel plans to try to visit as many stores as we could, and began our “co-op honeymoon.” Back in New Mexico the following year, I continued working with La Montañita, helping to develop food service departments and support the expansion to two more stores in Santa Fe and Gallup and a distribution hub that sought to distribute local and organic products throughout the Rio Grande Valley. In 2007, I learned of BriarPatch’s expansion to a full-service store and joined the team as the food service manager. By then, the small regional association in New England had joined others across the country, including the Pacific Co-op Grocers Association of which BriarPatch was a founding member, and formed the National Co-op Grocers or NCG. Today, I am honored to serve as the board chair of that co-op. I am grateful for the ever-expanding community co-ops have offered me, and proud to work toward including as many people as possible in experiencing its benefits. Co-ops were built on expansive thinking, and as the world continues to change, I’m confident the co-op experience will continue to evolve its definitions of inclusivity, diversity and community.
BRIARPATCH FOOD CO-OP | Summer 2020
Community Praise During the COVID-19 pandemic, kudos for BriarPatch staff came pouring in. We heard loud and clear how much BriarPatch employees are appreciated. We couldn’t agree more! The people who work at The Co-op are true heroes.
"Bravo friends."
"The Pillar of Our Community Thank You!"
Thank you for doing your best to keep us as healthy as possible! I depend on you for my food supply
“Thank you so much! Proud to be an owner in such a wonderful co-op.”
Thank you so much. The BP staff are always wonderful but especially now each and every one of you is so appreciated.
“Hip Hooray for the BP Staff!”
“Y’all are doing such a great job and we soul appreciate you and BP!”
"I LOVE my Co-op SO MUCH! Y'all are awesome. Thank you! "
"You guys rock! "
"I sure appreciate my BriarPatch more than ever! Wow! We have the best produce in the country!"
You guys rock, ok, you just rock! Thank you BriarPatch, the best co-op ever and for sure the best grocery in all of Nevada County. Love you guys! 9
BRIARPATCH FOOD CO-OP | Summer 2020
Why Be a Co-op Owner? Owner Appreciation Months
The Co-op announces special months during the year when owners can take 10% off one shopping trip.
Opt into E-Recipts
Vote and Become Involved Text PATCHOWNERINFO to 31996 to sign up to receive important Co-op text alerts and information.
Vote and Become Involved
Sign-up: BriarPatch.coop/ ereceipt-opt-in
Vote for the Board of Directors, run for the Board, and attend the annual Co-op Owner Meeting.
Ends Policies
Receive a dividend each year on purchases made in the store (subject to Board of Directors’ approval). Please redeem your 2019 Patronage Dividend before December 31, 2020 to help the Co-op avoid paying unnecessary taxes.
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
President: Alan Weisberg Vice President: Alana Lucia Treasurer: Mark Fenton Secretary: Katie Turner Richard Drace, Kwong Chew, Jonathan Collier, Kali Feiereisel, Rachel Berry
Last Tuesday of each month, 3:00 p.m., please visit our website for more details.
To find out more about the Board’s standing committees, please add the following Committee names to the subject line when you email us at directors@board.briarpatch.coop.
To contact all the Directors, send an email to: directors@board.briarpatch.coop. For individual Directors: first name and last initial (i.e. alanw@board.briarpatch.coop). Letters may be left at Customer Service.
Staff Directory General Manager Chris Maher chris@briarpatch.coop
Operations & Customer Service Manager Mike McCary michaelm@briarpatch.coop
Front End Manager Sarah McKay sarahm@briarpatch.coop
Finance Manager Andrea Echegaray andreae@briarpatch.coop 10
Patronage Dividend
The upcoming meeting agenda is posted on the store bulletin board at least one week prior to the meeting. Tuesday, June 30, 3:00 - 5:30pm Tuesday, July 27, 3:00 - 5:30pm Tuesday, August 25, 3:00 - 5:30pm
Board Development Committee Finance Committee Executive Committee Governance Committee
IT Manager
Produce Manager
Kiyoko Wilcox kiyoko@briarpatch.coop
Brett Torgrimson brettt@briarpatch.coop
David Benson david@briarpatch.coop
Marketing Manager
Pricing and Category Manager Meat & Seafood Manager
Accounting Manager
Rebecca Torpie rebeccat@briarpatch.coop
Rob Drake robd@briarpatch.coop
Matthew Margulies matthewm@briarpatch.coop
Owner Relationship Cooordinator
Grocery, Bulk, Beer & Wine Manager
Food Service Manager
Chelle Wheatley chellew@briarpatch.coop
Shawn Bailey shawnb@briarpatch.coop
Human Resource Manager
Wellness Manager
LeeAnne Haglund leeanneh@briarpatch.coop
Liz Streater liz@briarpatch.coop
Administrative Assistant
Merchandising Manager
Mary Hunter maryh@briarpatch.coop
Michelle Peregoy michellep@briarpatch.coop
Henry Harmon henryh@briarpatch.coop
BRIARPATCH FOOD CO-OP | Summer 2020
NEWS From the
Green Team
As part of our ongoing efforts to reduce single-use plastics at the Co-op, our staff Green Team has launched two important initiatives to support our shoppers’ request for more sustainable choices.
Paper is the Future Starting June 1st, 2020, BriarPatch is providing all 16 oz deli beverages in paper cups! In 2019, we purchased 41,000 16 oz plastic cups. That’s over 1,200 pounds of single-use plastic we can eliminate from our supply chain by switching to a paper alternative. The paper cups have a PLA (plant-based) liner and will hold up with all drinks - hot or cold – and won’t get soggy. The new sip-top lid is also made of PLA plastic and creates less waste by eliminating the need for a straw. Please dispose of these cups in the landfill bin. They’re compostable in an industrial compost facility, and we don’t currently have one in Nevada County. Our in-store food waste receptacles are for Food Waste only.
America’s Next Top Bottle We have discontinued carrying Crystal Geyser, Penta and Flow Water in favor of Voss water in glass and Ever and Ever water in aluminum. Another great option is Castle Rock, bottled in glass in Mount Shasta. It’s certified Fair for Life - demonstrating respect for ecosystems and human rights, and betterment of local impact. We also encourage shoppers to refill water bottles and jugs at our water stations and repurpose bottles whenever possible. 11
BRIARPATCH FOOD CO-OP | Summer 2020
Nurturing a Local Food System, One Organic Farm at a Time B
riarPatch Food Co-op believes strongly in a healthy regional food system. We nurture this by building direct relationships with the farmers who grow our food. Our Produce Buyers visit farms and know first-hand the care that goes into the fields that feed us - from the strawberries of JSM Organics 168 miles away in coastal Monterey County to the potatoes, carrots and beets of Super Tuber Farm in sunny Chicago Park, Nevada County. That respect is reciprocal. “BriarPatch is our number one largest purchaser and is a huge component in keeping our farm financially-viable. In addition, they have sponsored us for operating loans to keep us going through rough times. They are the most amazing group of individuals to work with - the entire staff is competent, helpful and a joy to interact with. We love BriarPatch,” says Farmer
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Aleta Barrett of Starbright Acres Family Farm. Since 2011, the Co-op has partnered with California FarmLink to guarantee more than $534,000 loans to our farmers and ranchers. This year, six local farms and ranches will receive funding through the program. “BriarPatch really tries to operate in a way that puts the success of the farmer first,” says Catherine Van Dyke, Loan Officer for California FarmLink. Besides financial support through loans, BriarPatch works with farmers early in the season to develop a planting and harvesting schedule for the year. This gives farmers the security of a stable market that pays fair prices they can rely on and provides BriarPatch shoppers with a steady supply of the freshest, besttasting organically grown produce available. The Co-op also helps finance organic certification to keep our food system thriving.
Johansen Ranch
Higareda Family Farms
Indian Springs Organic Farm
Mountain Bounty Farm
Riverhill Farm
Sweet Roots Farm
Starbright Acres Family Farm
Super Tuber Farm
Johansen Ranch Johansen Ranch is a century-old certified organic family farm owned and operated by Mila, Olivia and Rich Johansen. The family can trace their heritage in Nevada County to 1854! Johansen Ranch has supplied the Co-op for more than 40 years and in 2020 will supply BriarPatch with mandarins, oranges, Meyer lemons, melons, winter squash and green bell peppers. “This is where we live. We want our community to have fresh, super-healthy food,” says Farmer Rich Johansen. facebook.com/pages/ Johansen-Ranch/103456793055058
Higareda Family Farms This certified organic farm provides the Co-op with eggs and a variety of produce including cilantro, parsley, dino kale, rainbow chard and green chard, green onions, turnips, radishes, summer squash, cucumbers, basil and citrus fruit. “We are grateful for the support that BriarPatch gives to local farmers. BriarPatch is a supportive teacher for us to help meet the demands of its customers. Because of this support, we continually expand and grow our production of produce and eggs.” instagram.com/higaredafamilyfarms/
Indian Springs Organic Farm Certified organic since 1987, Indian Springs Farm sits on 33 acres just south of Pilot Peak in Penn Valley. Farmer Mike Pasner and his children grow a diverse selection and many varieties of heirloom vegetables, herbs and small fruits. Primary crops are tomatoes, melon, squash, grapes, figs and stone fruit. “We have been selling to BriarPatch for 34 years. We appreciate their patronage and are proud of our local Co-op. We will survive the coronavirus and our Co-op has been an inspiration in a time of need. Eat well and be healthy,” says Mike. roostersunrise.wixsite.com
Mountain Bounty Farm The oldest and largest CSA farm in the Sierra Nevadas, Mountain Bounty Farm is a 50-acre certified organic family farm located high on the forested contours of the San Juan Ridge near Nevada City. Mountain Bounty has two farm sites, about two miles from the
Yuba River. Founder John Tecklin started Mountain Bounty Farm in 1997. Since then, Mountain Bounty has become an increasingly collaborative effort, with a team of 15 farmers making decisions and working together. In 2020, the farm will provide BriarPatch with broccoli, carrots, beets, cabbage, collards, kale, cilantro, leeks, peppers and golden zucchini. mountainbountyfarm.com/
Riverhill Farm Farmers at Riverhill Farm grow more than 30 varieties of certified organic vegetables and fruits while adopting farming practices that are healthy for people, wildlife and the watershed. Antonio Garza and Daylin Wade took up the reins as operators of the farm in 2018. “We appreciate the opportunity to serve our community with the highest quality, freshest and tastiest produce. We are endeavoring to build and maintain a farm that will serve this community for generations to come.” Look for Asian eggplant, kale, lettuces, peppers, squash and heirloom tomatoes. riverhillfarm.com
Sweet Roots Farm Sweet Roots is a certified organic farm that supplies BriarPatch with cut flowers and veggie starts. At the BriarPatch nursery, look for garden starts like brassicas, edible flowers, cut flowers, basil, beans, beets, celery, chard, culinary and medicinal herbs, corn, leeks, lettuces and salad mix, peas, artichokes, eggplants, peppers, tomatoes, cucumbers, muskmelons, pumpkins, summer squash and winter squash. “We feel extremely fortunate to have so many diverse small farms in this community,” says Farmer Deena Miller who farms Sweet Roots with her husband, Robbie. sweetrootsfarm.com
First Rain Farm First Rain Farm is a certified organic farm that stewards 37+ acres in the foothills just outside of Nevada City. “We have been operating using no-till practices since 2017 and continue to discover ways to increase the yields, quality and diversity of products we offer while improving the structure of the soil and its fertility and ability to retain moisture,” says Farmer Tim Van Wagner. First Rain Farm provides the Co-op with veggies like beets, rainbow and red chard, collards and dino kale. Look for raspberries this fall!. firstrainfarm.com
Super Tuber Farm The aim of Super Tuber Farm is to produce the tastiest, high-quality organic food in a manner that enriches the soil in which it is grown, the hands of those who grow it and the bellies of those who eat it. Throughout the year, look for beets, carrots, cabbage and a variety of potatoes. supertuberfarm.com
Starbright Acres Family Farm Ken and Aleta Barrett founded Starbright Acres Family Farm in 2010 with the concept of growing nutritious, delicious, planetfriendly food in a semi-urban setting. Most of what they grow is sold within 10 miles of their farm! Throughout the year, Starbright Acres provides the Co-op with garden starts, Japanese, lemon and Persian cucumbers, green garlic, garlic scapes, Cippolini onions, shallots, ground cherries, rutabaga, winter squash and a variety of peppers, radishes and turnips. Starbright also grows for the BriarPatch Deli! starbrightacresfarm.com
FogDog Farm FogDog Farm was founded in 2016 by Kristen Draz and William Holland. In 2019, Kristen and William moved their farming operation to 10 acres of land in Placerville on the historic site of Wakamatsu Farm. In partnership with the American River Conservancy, they are committed to seeing this land farmed in perpetuity. FogDog Farm is the newest farm partnership with BriarPatch and will be supplying shoppers with garlic, baby bok choy, chard, dandelion, kale, radicchio and parsley in 2020. “When we moved to a larger farm site in 2019, we were excited to increase our production and start supplying produce to the BriarPatch. They make buying local, organic produce directly from farms a priority, allowing growers like to us increase the scale and reach of our farms,” says Kristen. fogdogfarm.com
Wanna learn more? Check out our ‘Know Your Farmer’ page briarpatch.coop/ fruits-and-veggies/ for updates on ‘What’s In Season’ and explore an interactive map to learn more about where your 13 food comes from.
BRIARPATCH FOOD CO-OP | Summer 2020
Meet Your Farmers
BRIARPATCH FOOD CO-OP | Summer 2020
Pop Chef A
s the thermometer rises, take a few minutes to turn your favorite smoothie - or any of these recipes - into a refreshing and super cool frozen snack on a stick!
Hot tips for making popsicles…Crank your freezer to the coldest setting (ideally zero degrees) to set your treats quickly. Remove popsicles from molds and wrap tightly in plastic if you’re not eating them immediately to keep out other flavors and freezer burn. Gently remove pops from molds by placing under warm-hot running water for a few seconds to loosen. Place wrapped pops in a zip-top bag, or layer on waxed paper in a resealable container for storage. When you’re ready to enjoy them, wrap a paper cupcake liner onto the bottom of the popsicle by slicing a small slit the size of the stick into the center. That way you’ll catch any drips and you won’t need to worry about sticky hands…or floors! Each of these recipes makes six pops of ½ cup each.
Paletas
These Mexican popsicles take their name from the Spanish word for “trowel”. Packed with fresh fruit, they aren’t quite as sweet as the conventional, neoncolored variety. To this fruit, add liquid, such as water, herbal tea, fruit juice, or dairy or alternate milk. Then, add a sweetener to bring it all together, like sugar, maple syrup, agave, or coconut sugar. Other great additions include spices, nuts or chia seeds. To make paletas, blend part of the fruit with the liquid, sweetener and spice. Fill the molds with half of the blended mixture, add a few tablespoons of the reserved, chopped fruit and then fill molds up to ½ inch from the top (the liquid will expand when it freezes). If using nuts, chop and add to molds before pouring anything else in.
Vampiro Paletas
The brightly-colored combination of juices looks like something a vampire would love. A wonderful blend of fruit and roots! 1 cup orange juice, plus maybe a little more 1 cup carrot juice, or 3 carrots 1 cup of beet juice, or 1 medium beet If using whole veggies, peel and chop and place in a high-speed blender with 1 cup of water. Process until everything is incorporated and pass through a fine strainer or nut milk bag. Add 1 cup orange juice, and then enough water or orange juice to get 3 cups total liquid. If using juices, mix together in a jug and fill six 4-oz. ice pop molds to ½ inch below the top. Place sticks in molds and freeze pops 6-8 hours until solid.
Avocado-Lime Paletas
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Often relegated to the supporting role of the “secret creamy ingredient,” avocado takes center stage in a fun, fresh and gratifyingly green frozen treat! For an even more decadent treat, drizzle with dark melted chocolate!
1 cup plain Greek yogurt
1 cup unsweetened coconut milk (like canned Thai Kitchen or Field Day)
¼ to ½ cup milk
2 Tbsp honey or agave syrup, plus more to taste
¾ cup granola
Juice from ½ lime 2 Tbsp water, as needed if it seems thick Optional: Torn or julienned mint leaves Blend all ingredients except mint leaves (if using) until smooth. Adjust sweetness with honey/agave syrup and then thickness with water, as needed. Stir in mint leaves (if using). Pour into popsicle molds leaving ½ inch at the top, add sticks, and freeze until solid (about 3-4 hours).
Strawberries and Cream Paletas
The classic combo of strawberries and cream come together for a delightfully refreshing treat. Dice or mash some of the strawberries if you like extra texture. 2 lbs hulled strawberries, divided ²/3 cup sugar ½ cup heavy cream 2 Tbsp fresh lemon juice Purée all except 1 ½ cup strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids. Whisk in sugar, heavy cream and lemon juice until sugar dissolves. Finely dice or mash (with a potato masher) the reserved 1 ½ cups strawberries and fold into mixture. Pour into six 4-oz ice pop molds, leaving ½ inch at the top. Transfer molds to freezer and freeze until slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more.
Yogurt Breakfast Pops Popsicles for breakfast? Why not! Yogurt, granola and fresh fruit come together for an easy, versatile frozen fruit parfait on a stick. Makes 3 cups popsicle filling, enough for six-½ cup molds. 3 cups chopped fruit: strawberries, other berries or stone fruit (or 1 cup fruit jam/preserves) ¼ cup granulated sugar or honey (omit if using fruit jam/preserves)
BRIARPATCH FOOD CO-OP | Summer 2020
2 ripe avocados, peeled and pitted
2–3 Tbsp honey Optional: pinch of ground cinnamon Combine berries, cinnamon (if using), and ¼ cup sugar or honey in small saucepan and stir to combine. Let berries sit about 10 minutes. Bring to rapid simmer over medium-high heat, for about 10 minutes until berries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. Whisk together Greek yogurt, ¼ cup milk, and 2 Tbsp honey in a medium bowl. Yogurt should be thick, but pourable, like regular yogurt. Add more milk as needed to get pourable consistency, and more honey to taste. Stir ¼ cup of yogurt mixture into granola so it’ll freeze more easily into the popsicles. Fill popsicle molds. Put a generous spoonful of yogurt at the bottom, then a few spoonfuls of granola and a spoonful or two of fruit. Layer ingredients until molds are filled ¼ inch from top. Use a popsicle stick or tap the molds lightly on the counter to get rid of any air bubbles. Insert popsicle sticks into each mold and freeze until solid, at least 6 hours. Will keep in freezer for several weeks.
Berry Chia Pops
When you get one of these in your hand, you’ll be ch-ch-ch-chillin’! 1 cup Berry-Chia Seed Jam (from “Recipes from the Editor”) ¾ cup coconut water 1 Tbsp fresh lime juice Pinch of kosher salt ½ cup fresh Berries Puree jam, coconut water, lime juice and salt in a blender until smooth. Add fresh blueberries and pulse just enough to break up some of the berries. Pour into molds up to ½ inch from the top, insert sticks and freeze until solid – at least 3 hours. 15
BRIARPATCH FOOD CO-OP | Summer 2020
THE THRILL OF THE GRILL! Warmer temperatures…longer evenings…Here are recipes, pro-tips and safety reminders to make your grill game delicious and fun! Pro-Tips: Mise en Place – Organize tools and ingredients within reach before you start, so you can stay close to the action. No grill brush? Grab crumpled aluminum foil with tongs and brush away! Non-reactive, stainless steel bowls are best for marinades, and having a thermometer removes guesswork about doneness.
Set up heat zones – Have areas for direct and indirect cooking, by arranging the coals/regulating the gas so not every inch of grill space is the same temperature. Not everything will demand your attention at once, and items taking longer to cook through can hang out in the “cooler” area and get thoroughly done inside while not overcooking on the outside. Know your ingredients and treat with TLC – Build marinades like you would salad dressings, with less acidity
than oil. This’ll give your meat the right balance of flavor and tenderizing. Whatever marinade you use, follow recipe instructions for marinating time; overmarinating can make food mushy, and marinades with a lot of acid can toughen texture. The more delicate the food, the shorter the soak. Apply rub gently to meat; too much pressure can damage the meat fibers and texture of the food. Turn a piece of meat by gripping it with tongs, not stabbing it with a fork or knife; keep those precious, delicious juices inside the meat! Let the food rest – It’s tempting to dive right in and eat as soon as something is cooked, but give the meat time for the juices to redistribute, at least 5-10 minutes. This is the key to juicy, perfectly-cooked meat. Use that time to clean the grill before it cools off!
FIRE SAFETY REMINDERS:
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Keep your grill clean; built-up food and grease can be unwelcome fuel for flames. Give your grill plenty of space, away from objects that could hang too close to flames or catch a spark. Propane grill? Open the hood before you start it. Have baking soda handy to throw on a grease fire; do not use water to try and put it out. Don’t leave the grill unattended, and remember to turn it off when you’re done.
Make cauliflower steaks on the grill and also in the oven. Both work great and it’s an easy way to get your veggie quota! ½ cup olive oil, plus more for grill 1 large head cauliflower (about 2 ½ pounds) 2 canned chipotle chiles in adobo, finely chopped, plus 3 Tbsp adobo sauce or ¼ cup adobo seasoning, like Frontera Chipotle Pepper Adobo Seasoning 5 garlic cloves, finely minced 5 Tbsp sherry vinegar or red wine vinegar 3 Tbsp mild-flavored (light) molasses 2 Tbsp paprika 1 Tbsp dried oregano 1 tsp cumin powder 1 Tbsp kosher salt to start, more to taste Lemon wedges for serving Cutting cauliflower steaks: Choose a large cauliflower. Trim off the leaves and the bottom of the core. Place coreside down and slice the cauliflower in
Flat Iron Steak with Balsamic-Soy Marinade Flat iron steak is from the upper portion of the top blade roast. Its triangular shape is like an old clothing iron…so, flat iron! It’s uniform thickness, nice marbling and rich flavor make it perfect for grilling. 2 one-pound flat iron steaks 3 Tbsp finely chopped green onions 3 cloves garlic, chopped ¼ cup olive oil ¼ cup balsamic vinegar 1 Tbsp soy sauce 1 Tbsp Dijon mustard 1 tsp minced fresh rosemary 1 tsp minced fresh thyme 1 tsp salt ½ tsp black pepper
two down the middle. Continue slicing the cauliflower making about 1-inch slices. You’ll get 3-4 steaks from each head. Reserve the sides and any florets that pop off for another meal, or put them in a grill basket and cook ‘em that way. The steaks are very fragile. Be careful adding them to the grill or flipping them, so they don’t break apart.
BRIARPATCH FOOD CO-OP | Summer 2020
Spicy Grilled Cauliflower Steaks
Stir chiles and adobo sauce (or adobo seasoning), garlic, vinegar, molasses, salt, paprika, oregano, cumin and ½ cup oil in a medium bowl to combine. Heat grill to medium (350°). Brush sauce on one side of each cauliflower steak and place steaks, sauce-sidedown, on grill. Brush other side with sauce. Grill cauliflower until charred and beginning to soften, 7-8 minutes. Turn, brush cooked side with sauce, and cook 7-8 more minutes until second side is charred/softened like the first side. Turn again, move to indirect heat, and brush with remaining sauce. Cover grill and continue to grill steaks until tender (paring knife slides into steak center with little resistance), 15-20 minutes. Transfer cauliflower steaks to a platter and serve with lemon wedges.
Whisk marinade ingredients together in a bowl. Place with steaks in an extra-large resealable plastic or Stasher bag. Squeeze out excess air and seal the bag. Knead with your hands to distribute ingredients evenly and completely coat steaks. Marinate in the refrigerator for 1 hour. Preheat grill to medium-high heat (about 400°) and lightly oil grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes. Then, remove steaks from bag and discard marinade. Cook steaks 5-7 minutes per side until they reach an internal temperature of 130° for medium rare. Remove steaks to a plate and allow to rest 5-10 minutes. Slice against the natural grain running through the steak to ensure maximum tenderness.
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BRIARPATCH FOOD CO-OP | Summer 2020
Eat, Drink and Grow Your Rosemary N ot enough thyme on your hands? A few pots in a sunny spot on the kitchen counter or window sill and a wee bit of green thumbery gets you your very own culinary herb garden!
Fresh herbs help make a dish pop, and for the cost of a starter plant, you can have herbs all summer long, instead of paying almost the same amount for a small one-time container at the grocery store. Pick as much as you need at a time, so there’s nothing lingering in the fridge going bad before you can use it. Most herbs are sensitive to overwatering, so limit watering to only when the soil is dry to the touch. Wait until your herbs are at least 4 to 6 inches tall before harvesting with sharp gardening or kitchen shears. Small, frequent harvests help keep many herbs nice and full; cutting more than one-third of a plant at a time won’t give it enough time to replenish itself before the next harvest.
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BRIARPATCH FOOD CO-OP | Summer 2020
Where to plant?
Here’s a basic guide for where certain herbs can be planted. The indoor ones can also be planted outdoors as well; the outdoor ones usually need more space.
Outdoors:
Lavender, Lemon Verbena, Mint and Bay leaves
Indoor or green house (or window sill):
Basil, Chives, Dill, Lemon Balm, Marjoram, Oregano, Parsley, Peppermint, Sage, Tarragon, Thyme, Rosemary and Spearmint
Some great ways to use your herbs: Compound butter – Mince herbs and mix into softened unsalted butter, along with garlic (about 1-2 tsp herbs and ¼ clove garlic per ounce of butter). Shape into a log and store rolled up in parchment paper. Place into a plastic bag and keep it in the freezer. Cut slices as needed to top cooked meat and other dishes where you want a flavor boost.
Simple syrup
Herbs like mint, rosemary, lemon verbena, and lemon balm are great in simple syrups. Place equal parts sugar, water, and herb(s) in a saucepan. Bring to a boil, let simmer for a few minutes and then remove from heat. Once cool, strain out the leaves and store syrup in an airtight container in the fridge. Use to flavor drinks, glaze baked goods, dress fruit salads…anywhere you want sweet, herby goodness.
Pesto
Pesto isn’t just made with basil; you can use all kinds of herbs to make fresh, herb-based sauces. Combine herbs in a food processor with nuts or seeds, a little
acid like lemon juice or vinegar, oil, and salt/pepper/spices. Tarragon pesto uses toasted hazelnuts, while marjoram pesto features walnuts, for example.
Salad dressings
Green Goddess dressing combines fresh parsley, tarragon and fresh chives. Minced herbs are great in simple vinaigrettes or blitzed into creamy dressings.
Herbal infusions
Make your iced tea this summer with fresh herbs instead of dried ones, or infuse oil, vinegar or spirits to make your food and cocktails even more delicious! 19
BRIARPATCH FOOD CO-OP | Summer 2020
Lettuce Meet the
BriarPatch Produce Department The BriarPatch Produce Team is an eclectic bunch that share one thing in common. They all love fresh, organic, locally grown fruits and veggies. We caught up with a few of them to learn a little bit more about what makes their jobs so interesting and fun. Spoiler. It’s the food and the people they work with! 20
BRIARPATCH FOOD CO-OP | Summer 2020
David
Cia
Produce Manager
Produce Buyer
Favorite Summer Produce:
Favorite Summer Produce: Okra
Romaine Lettuce & Green Kale
David is a self-proclaimed “produce hag” with a decade working in the Coop's produce department and 25 years in the produce industry. David is happy in a warehouse environment surrounded by pallets and pallet jacks, coolers and the challenging logistics it takes to move tons and tons of food. He enjoys forging healthy relationships with the folks who grow our food.
“It’s always been the most fulfilling part of my job. I love being able to provide a market for their products and watching them grow with us. Every day I get to be part of building a stronger food system together with the good farmers we work with.”
Scott
Produce Assistant Manager
Favorite Summer Produce: Cucumbers
This summer marks Scott’s fiveyear anniversary with BriarPatch. Why is this a good fit for him? Scott loves how the Produce Department’s location at the front entrance of the store gives his team a unique opportunity to set the tone for the Coop owner experience. Over the years, Scott has developed a direct personal relationship with farmers, a connection that has led to advocacy to buy local and keep dollars in our community. A fan of local food, Scott looks forward to summer when cucumbers are in season.
Cia sees her values closely aligned with the Co-op mission. She loves solving the daily puzzle of food buying and watching the offerings change with the season. There’s always something new! A lover of fresh produce with skills uniquely suited to her work as buyer, Cia also enjoys the people she works with. This summer, she is looking forward to eating one of her favorites, okra. Sliced and sauteed with oil, garlic, green onion and herbs – alone or as a side dish. Spending 18 years with BriarPatch has deeply influenced her days.
“It adds great value to my life, being part of the cycle. Farmers, with great ingenuity and resourcefulness coax vibrant sustanence from the earth. I am honored to have a role in making that produce available to our community.”
“I love slicing them with onions and making a cucumber salad. Add a simple dressing of apple cider vinegar, olive oil and sea salt. Yum! I also enjoy pickling cukes with a salt water brine.”
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BRIARPATCH FOOD CO-OP | Summer 2020
Brian
Clementine
Favorite Summer Produce:
Favorite Summer Produce:
Produce Clerk
Produce/ Floral Buyer
Watermelon
Piel de Sappo melons and Black Tail Mountain Watermelon
Working in the Produce Department at the Co-op for a year, Brian feels a sense of accomplishment from helping the community eat healthy. He takes pride in knowing that he is helping.
“I enjoy supplying the community with the freshest organics and when the produce is local, it’s an even bigger win.”
David
Produce Clerk
Favorite Summer Produce: White Nectarines, as is!
For six years, David has been a fixture in the BriarPatch Produce Department. He values the product, his coworkers and the customers. He loves the freshness and the colors of the produce he works with. Working at the Co-op and with local farmers has given him access to higher quality fruits and veggies that are delivered with care and affection.
“This impacts my life in a positive way by making for a healthier me.”
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On her lunch break during the Summer months, it’s not unusual to find Emma eating an entire Piel de Sappo melon. Emma has worked on many farms and loves her job because she continues to learn about the beneficial aspects of food. Growing her own garden and inspiring others to try new foods brings her joy.
“Fruits and veggies are fuel. They are everything we need. Growing and sharing knowledge makes me incredibly happy.”
BRIARPATCH FOOD CO-OP | Summer 2020
Angelina Para
Joe
Produce Clerk
Produce Clerk
Favorite Summer Produce:
Favorite Summer Produce:
Watermelon, diced and served in a chilled glass
I like a hot pepper in just about anything.
Four months on the job, Angelina enjoys learning about produce and tapping into her true nature.
For two years, Joe has worked in the BriarPatch Produce Department. He thrives in the environment where hard working farmers influence the way he thinks about food.
“I’m very outgoing and I find that working in the Produce Department, I am always interacting with customers.”
Joe has witnessed the blistered hands, the dirty fingernails, the strong backs and forearms of farmers delivering locally grown food, always with a ready smile. But that’s not the only reason he likes his job.
“I enjoy the customers and the fact that I am selling some of the best food on the planet. I love the engagement with the employees and customers. The myriad of colors is pretty awesome, too.”
Kyongae
Produce Clerk
Favorite Summer Produce:
Watermelon, sliced or as melon balls in fruit salad For three years, Kyongae has enjoyed working with fresh fruits and vegetables in the BriarPatch Produce Department. She loves most the way the produce changes with the seasons. Working at the Patch has had a positive influence on her life.
“It makes me feel like I’m supporting my community.”
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BRIARPATCH FOOD CO-OP | Summer 2020
BriarPatch donated $8,000 to the Nevada County Relief Fund to support Western Nevada County nonprofits
A Conservation Leader
30
+ Miles of Trails
15,000 Acres Saved
Protect and Defend the Working & Natural Lands of the Bear and Yuba River Watersheds.
Trail Maps, Nature Education & Guided Outings at BYLT.org
KNCO
NEWS TALK
830
NEVADA COUNTY'S FIRST CHOICE FOR LOCAL NEWS
Tune in to Briar Patch CO-OP Farm and Agricultural Reports at 8:22am every Monday, Wednesday and Friday morning on KNCO Newstalk 830 Radio...
PROUD SPONSOR OF NEVADA UNION & BEAR RIVER BOYS AND GIRLS HIGH SCHOOL SPORTS. 24
Joe Hevia, Senior KNCO Account Executive & Fully Paid Briar Patch Member/Owner Since May 2006 joe@knco.com
BRIARPATCH FOOD CO-OP | Summer 2020
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OFF
N O R D IC
SE LECT PRO D U CTS LS N AT U RA
JUN-A
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TK-8 Public Charter School
NCSOTA.ORG
273-7736
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BRIARPATCH FOOD CO-OP | Summer 2020
Take a VIRTUAL TOUR of the newly renovated Center for the Arts Enjoy our inaugural art exhibit; Nancy Mintz: Strata in The Granucci Gallery. Then stroll through The Kerby Lobby and be sure to stop by Rick’s Bar & Cafe before finding your seat in The Main Stage theater.
Available on our website: thecenterforthearts.org
Mountain Bounty Farm Growing food for our community with love and care since 1997
(530) 292-3776 mountainbountyfarm.com 26
BRIARPATCH FOOD CO-OP | Summer 2020
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BriarPatch Food Co-op 290 Sierra College Drive Grass Valley, CA 95945
New Owner Benefit! Opt in to ereceipts Sign-up: BriarPatch.coop/ ereceipt-opt-in