Winter 2022/2023 The Vine

What to do in Auburn in Winter Pgs. 12 & 13

Winter is tasty, organic and sustainably grown with Earl’s Organic Pgs. 21 & 22

BriarPatch

More than a Store.

BriarPatch is a neighborly kind of grocery store, serving up high-quality healthy foods and natural products to the people who live, work and play in the watersheds of the Yuba, Bear, American and Sacramento Rivers.

Since 1976, we’ve promoted a resilient and sustainable local economy by supporting businesses, organizations and brands that are committed to a healthy, equitable world.

As a co-op, we take things like food, social and environmental justice seriously. But we also know how to have fun! By modeling community-mindedness and our cooperative principles, we hope to inspire you and your friends to do the same.

Shop. Learn. Join. Enjoy. briarpatch.coop

Recipes from theEditor

By Paula O'Brien, Editor

Filipino Chicken Adobo

Makes 4 servings

Adobo is the national dish of the Philippines. You might also see it prepared with other proteins like tofu, pork or beef; the sauce is what makes it special. The combo of tamari, vinegar, sugar and pepper creates a sticky glaze with a delicious depth of flavor.

1 ½lbs boneless, skinless chicken thighs

6garlic cloves, minced

1/3 cup tamari

1/3 cup plus 2 Tbsp white vinegar

3 bay leaves

2Tbsp canola oil

1 small yellow onion, diced

½ cup water

2Tbsp brown sugar

1Tbsp black peppercorns

2 scallions, sliced

Optional: cooked rice, cauliflower rice, or other grain for serving

Combine chicken, ½ of minced garlic, tamari, vinegar and bay leaves in a bowl. Marinate covered/in fridge for 20 minutes — overnight.

Heat 1 Tbsp oil in skillet over high heat. Remove chicken from marinade (reserving marinade) and place in pan. Sear both sides until browned – about 1 minute each. Remove from skillet, set aside.

Heat remaining oil in skillet. Add onion and remaining minced garlic, cook 1 ½ minutes. Add reserved marinade, water, sugar and peppercorns. Bring to simmer, reduce heat to medium-high. Simmer 5 minutes.

Add chicken, smooth side down. Simmer uncovered 20 – 25 minutes, turning after about 15 minutes, until sauce reduces down to a thick, jam-like syrup. If sauce isn’t thick enough, remove chicken and let sauce simmer by itself – it’ll thicken much quicker – then return chicken to skillet. Coat chicken in glaze.

Serve over rice, cauliflower rice or other grain of choice with sliced scallions on top.

Mercimek Koftesi

Makes 8-10 appetizer servings

Simple to make and packed with flavor, you’ll find these lentil/bulghur “meatballs” at just about any special family occasion in Turkey. They’re hardly, if ever, found on restaurant menus…truly good ol’ “home cooking” to enjoy anytime. Serve cold or at room temperature. They’ll keep in the fridge for days, ready when you are.

2cups red lentils

Salt

1cup fine bulghur

½cup olive oil

1medium yellow onion, finely chopped ½small red onion, finely chopped 1Tbsp tomato paste

2Tbsp Biber Salcasi, Turkish red pepper paste (see note below)

1tsp cumin

½tsp crushed red pepper (optional) Pepper

½cup scallions, finely chopped

1cup parsley, finely chopped

Romaine, butter or iceberg lettuce, for serving

Lemon wedges, for serving

Optional: sliced tomatoes and onions

In small saucepan, combine lentils, ½ tsp salt and 4 cups water. Bring to a boil, then simmer uncovered over low heat, stirring occasionally, until lentils are soft and have absorbed most of the water, about 10 minutes. Stir in bulghur, remove from heat. Cover/set aside until bulghur is very soft, 15-20 minutes.

In small skillet over low heat, heat oil and add yellow onion, sautéeing until soft, about 3 minutes. Add tomato and pepper pastes, mix well. Remove from heat and let cool. Add cumin, crushed red pepper and a little black pepper/salt to taste.

Make 2023 your year to cook quick, tasty and like a pro. These recipes come together easily without much hands-on time and don’t have a lot of ingredients.

BriarPatch

Add onion mixture to lentil mixture, toss to mix. Gently mix in red onion, scallions and parsley. Line a platter/ serving plates with lettuce leaves. With moistened hands, form mixture into oval, walnut-sized balls and place them atop lettuce along with tomato/onion slices. If the mixture is a bit dry and not coming together in balls, add a little more olive oil and gently mix again.

Serve immediately, or cover lightly and refrigerate. Best fresh, but they’re also great to make ahead.

NOTE: A substitute for Biber Salcasi is puréed roasted red bell peppers with a pinch of cayenne.

Crêpes

Makes 8-10 crêpes

Once you make crêpes, you’ll see they’re a quick, versatile way to bring a little “fancy” to any meal. This is a recipe for savory crêpes and filling; if you want sweet ones, add 1 Tbsp sugar to the batter and omit fresh herbs.

Filling

1 lb mixed mushrooms (such as cremini, shiitake, oyster and/or maitake), torn into 1" pieces

1 bunch chard

½tsp dried thyme 6garlic cloves, coarsely chopped Kosher salt freshly ground pepper ¼cup extra-virgin olive oil

Preheat oven to 350º. Combine mushrooms, thyme and garlic on a large rimmed baking sheet. Season generously with salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Roast 20-25 minutes, shaking or stirring mushrooms occasionally.

Scatter chard stem pieces over mushrooms, cook 10 minutes more. Add chard ribbons, stirring everything so oil on tray coats them. Cook until chard is wilted and mushrooms are crisp around the edges, about 5-10 minutes longer. Remove from oven and place in bowl to cool slightly.

Batter

2 large eggs

1 ¼cups whole milk

1 cup all-purpose flour

1Tbsp unsalted butter (melted), or vegetable oil, plus more for cooking Pinch of salt

Optional: 1 Tbsp minced fresh herbs (chives, parsley, chervil, tarragon)

In a blender, combine eggs, milk, flour, 1 Tbsp melted butter and salt. Starting on low speed and going up to high, blend until smooth — about 10 seconds. Add herbs, if using, and pulse to combine. You can also mix the ingredients in a bowl, whisking vigorously.

Heat a 10-inch nonstick, well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil/ butter, removing excess with paper towel.

Hold pan handle in one hand and pour 3-4 Tbsp batter, swirling/tilting pan immediately to spread batter in a thin, even layer.

Let cook until top looks dry, about 20 seconds. Using

spatula, lift one edge of crêpe. Grab edge of crêpe with fingers of both hands and flip it. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter.

Divide filling into equal portions to fill each crêpe. Lay a crêpe flat on work surface, spoon filling into the center. Roll up like a flauta, mini-burrito, or fold in half and then in half again so it’s a quarter-sized pocket holding the filling. Repeat ‘til all are filled.

Crêpes can be made ahead and stored, unfilled/in the fridge, up to 3 days.

Our Journey Has Covered a Thousand Miles

By Chris Maher, General Manager

The Chinese philosopher Lao Tzu said, “The journey of a thousand miles begins with one step.” While BriarPatch is only venturing several miles down Highway 49 to Auburn to open our second location, the journey began years ago and has involved countless hours of time towards making this process as thorough and successful as possible.

And, considering the team of people who’ve played a part in this journey and the work they’ve done, and the “miles” they’ve logged in contributing their expertise to the planning e ort while simultaneously enabling the Grass Valley store to continue operating successfully, it is safe to say that we've covered a thousand miles.

requests all along the way, and the small step-by-step changes that appeared as the store transitioned and grew from location to location — all of it has made us what we are today. It’s part of our DNA, and the main ingredient for our future success.

Since that decision to expand, we have taken countless calculated steps internally to make sure we are strong enough on the inside, systemically, to sustain ourselves as we grow. We’ve created organizational structures, practices and SOP’s that will capitalize on the strength of what has taken us this far in our evolution and grow our capacity to provide as seamless of an operational, and shopping, experience from the moment the doors open for the

of a second store will help us to stay competitive and financially viable. We will have stronger buying power and shared administrative costs, so we can bring better value to our shoppers. We will have the ability to reach out and support more farmers whose values align with ours in terms of providing quality food while treading lightly on the earth. Whatever it is that you like about BriarPatch, all the things that drew you to become an owner or shop with us, will now be available to more folks than before.

Although the actual decision to open the second store didn’t take place until about six years ago, one could say that as we cross the threshold to a multi-store co-op, the adventure began in the early days of BriarPatch’s existence back in 1976 on Loma Rica Drive. Looking back at the dedication of the sta and owners since then, the responsiveness of the Co-op's leadership to owners’ needs and

first time at the Rock Creek Center. Growing to a second location can be seen simultaneously as a “luxury” and a “necessity,” and we have done everything we can to treat it as both. It’s a “luxury,” as not for one moment do we take for granted how fortunate we are to have the long-standing community support and resources to dream bigger and take concrete steps to bring that dream to fruition.

Expanding to an additional store is also a “necessity,” as the economies of scale

Check for updates to the digital version of this article.

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Growing to a second location can be seen simultaneously as a ‘luxury’ and a ‘necessity,’ and we have done everything we can to treat it as both.”

BriarPatch

Seeds of Change Prepare to Sprout

By Alana Lucia, BriarPatch Board President

Winter is upon us, that dark and sleepy season where we rejuvenate ourselves and prepare for the next year’s growth. Just below the surface, untold seeds let their tiny radicles emerge from their coats into the dark, cold unknown of the earth. It’s as magical as it is exciting. It goes on without anyone knowing about it, right under our feet.

It happens for the humans as well as our plant allies. Small ideas germinate within

our deepest being and begin to grow into a world of possibilities. Very slowly and without feeling it, these ideas grow within us, and we find ways to develop a new habit or plan that allows that idea to grow into fruition. From a tiny thought, we start to understand what

can work, how it will work, and why it can work. Magic happens along the

way and our inspiration meets possibility; then, possibility grows into reality.

Many years ago, the BriarPatch Board sat with the idea of having a second store. We were inspired by other co-ops around the nation and guided by our love for the community.

We asked ourselves if it was an appropriate venture and felt that it was. We are just the type of business that we want to see flourish.

We are proud of our commitment to our local farmers, our employees and our amazing community. We felt this was something worth growing, and we found fertile ground and a warm welcome in Auburn. It has been a long time that we have hoped for this to sprout up, and we are now looking forward to watching it grow and evolve.

As we welcome a new year, we welcome a new store, a new community, new inner growth, new opportunities to connect and expand. May we all see the power of these small seeds within ourselves and continue to nurture them as we move forward into a new year.

“We are just the type of business that we want to see flourish.”

We’ll Never Stop Namin’ Nuts We’ll Never Stop Namin’ Nuts

Almonds

You’ll notice that some farmers call ‘em “Amonds” because during harvest, you shake the “L” out of the tree to get ‘em to fall to the ground! Candy or use to make crust or breading, or toss on top of a salad and enjoy.

Chestnuts

More grainy than nutty and often compared to the taste of sweet potatoes. Roast “on an open fire” or in the oven. Pierce the shell before you do, as that’ll release moisture and prevent ‘em from exploding.

azil Nuts

Originated in the rain forest and have a buttery flavor. High in (the good kind of) fat, they’re most often blanched or eaten raw. A great source of selenium –two or three a day and you’ve got what you need!

Pine Nuts

These little gems provide an unrivaled taste sensation that’s great in pesto, or toasted as toppers to savories such as pasta, salad and pizza. Also an essential ingredient in the iconic Italian favorite, Torta Della Nonna.

Hazelnuts

These days, the most common place to get the hazelnut experience might be in Nutella. Their sweet flavor also pairs with fruits like apples, bananas, pears and plums. Or, go savory with salads, pesto, seafood or pizza. Want to grow your own? Plant at least two, for pollination.

Macadamias

O cially the hardest nut to crack in the world, needing 300 pounds of pressure per square inch! But, what a treasure awaits, as these are legit “butter bombs,” with a light, shattering crunch or (once soaked/blended) a creaminess suited for vegan alfredo sauce. Why so $$$? It takes 7-10 years for trees to reach production.

BriarPatch

Such a great source of protein and dietary fiber, and so versatile when it comes to flavor and texture. Go crunchy with a light toasting, or creamy when you soak ‘n’ blend. Ensure freshness by storing in the fridge or freezer.

Pecans

Its gift to the world? Two words –pecan pie. Or, think outside the crust and pair with nori or sauerkraut for an unexpected, savory symphony of flavor-liciousness. Whip up a batch of spicy-savory roasted pecans that’ll keep you and your friends noshing happily (recipe follows).

Pistachios

Bringing joy wherever they go. In Iran, they’re the “smiling nut,” in China the “happy nut,” as the opening in the shell curves like a smiling mouth. Dating as far back as 6750 B.C., it wasn’t until the 1800s that trees were first planted in Sonoma, California. Enjoy as snacks and salad-toppers, or in sauces like pesto or aillade.

Savory Party Pecans

This flavor combo will keep folks coming back for more. Make it vegan with plant-based butter and Worcestershire sauce, like the Edward & Sons brand you’ll find at BriarPatch!

Makes 6-8 servings

2cups pecan halves

3Tbsp butter, melted

1tsp Worcestershire sauce

Walnuts

Their “meatiness” is great in savory dishes, while their toasted flavor takes desserts to new heights. Is it a weird coincidence that walnuts look like a brain, and are also a rich source of DHA, an omega-3 fatty acid essential for proper noggin function? Grab a handful and munch while you contemplate that one.

1tsp chili powder

¾tsp brown sugar

½tsp salt

½tsp garlic powder

½tsp onion powder

¼tsp smoked paprika

½tsp cayenne pepper

Pinch cinnamon

Preheat oven to 255º. Line sheet pan with parchment paper.

Cashews

These “nuts” are technically a seed as they grow attached to a fruit called a cashew apple. Soak and blitz into creamy sauces and dressings, or add to your next stir-fry or batch of homemade granola bars.

Melt butter and place in medium bowl. Add brown sugar, Worcestershire sauce, spices and salt. Whisk well. Stir in pecan halves, toss ‘til well-covered.

Spread on prepared sheet pan in single layer and put in oven.

Every 15 minutes, remove from oven and stir – moving nuts from center-tray to edges, etc. Do this for about 1 hour, watching carefully toward the end to prevent burning.

Remove from oven and allow to cool for a few minutes before eating.

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

In 2022, shoppers rounded up $2,509.49 for Wolf Creek Community Alliance (WCCA)!

WCCA focuses on cleaning up Wolf Creek and restoring it to a condition of optimal health for the benefit of all its human and wild inhabitants.

Funds raised from the Co-op’s Round Up at the Register program support project planning and development for their Forest Resiliency project. WCCA works with public and private landowners to educate and inform them on watershed health and forest resiliency, while working with them to reduce and remove dangerous overgrown tree growth and flammable invasive plants from the forest understory.

Head over to the Nevada City Farmers Market Information Booth and you’ll find volunteers Richard and Sandra with big bright smiles assisting folks in making EBT purchases.

“I started volunteering at the market two seasons ago because I’d just moved here and it was a way to meet people with similar values. I continue volunteering because my time helps local residents buy high-quality local produce and meat, so I’m supporting both the buyers and the vendors,” said Richard. BriarPatch PatchWorks Volunteers have donated over 2,200 hours of their time to the Nevada City Farmers Market!

To learn more about where you can volunteer and to sign up, visit briarpatch. coop/patchworks.

Each month, BriarPatch donates 10 cents per pound of apples sold to a local school or community garden. This year, BriarPatch donated $845.53 to Arete Charter School’s Gardens program! That’s 8,450 pounds of apples sold! Hooray!

“Some kids learn so much better out here,” said Founding Director Sarah Schwartz, as youngsters ran through the garden filled with perennial pollinator plants, sunflowers, amaranth, squash, tomatoes, watermelon, green beans and pumpkin. The garden is an important part of the school’s vision to educate the whole child by providing time in nature, away from screens.

Two years ago, parents and teachers cleared weeds and put in new raised beds. It operates on a shoestring budget, relying mostly on muscle power and community donations, like yours through the Apples for Gardens program.

OWNERS’ Info

Why Be a Co-op Owner?

Owner Appreciation Months

In 2023 Owners can take 10% o one shopping trip in February, April, July, September and December. This schedule is subject to change.

Opt into E-Receipts

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% o 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.

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, Kali Feiereisel, Mark Fenton,Katie Ivy, Alana Lucia, 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, December 13, 2022

Tuesday, January 31, 2023

Tuesday, February 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

We want

Call for 2023

Board Candidates

We are accepting applications now through January 31, 2023.

at to do in Auburn inWinter

From first-rate feasts to tried and true trails, get the scoop on some of our Auburn neighbors’ favorite hot spots down the hill.

Crystal Deck, Auburn State Theatre

“I like to check out local beer and wine with a show at the Auburn State Theatre. Check out the website for listings.”

Kristine Alcamo, Auburn State Theatre

“My favorite thing is to not be in the snow.”

Lia Carotta, Auburn State Theatre

“I like to see a great live concert at Auburn State Theatre.”

Rob Haswell, Executive Director, Visit Placer

“You know, I think my favorite thing to do in winter is hike in the Auburn Recreation Area. I love eating at Restaurant Josephine and going to see the Auburn Symphony. That would be my ideal day.”

“My favorite thing to do in winter is skateboarding at the Auburn Skate Park and snowboarding at Kingvale.”

Jason Watson, Owner, Milo Snow & Skate

Auburn Skate Park

Restaurant Josephine

The Baker and the Cakemaker, Inc.

The Club Car Auburn State Theatre/Auburn Symphony

BriarPatch Food

Stephen Duke, Owner, Further More Design

“In truth, I like to spend late nights working. Work late. Stay cool. I like to go to Club Car for dinner and cocktails after that.”

Eric Chun, Owner, Creative Music Services

“My winter favorites are playing and listening to live music, cross-country skiing at Auburn Ski Club and visiting the Mandarin Festival.”

of Commerce

American River canyon view from the

Foresthill Bridge.” (The Foresthill Bridge spans across 2,428 feet over the stunning vistas of the American River’s North Fork. It is reported to be the 3rd highest bridge in the United States, and the tallest in California at 730 feet.)

Paulo Medina, Owner, The Aid Station

“We are grateful to be able to run all year round in Auburn. Outside of running, I love to take my dogs down to the Confluence Trail in the morning and go for a walk. That usually helps me start the day on a positive note.”

The Aid Station is a running store unlike any other. We offer the latest running gear and we have a beer & kombucha bar inside our store. We are not a bar with running shoes, but a running store that happens to have beer. We believe that time spent with fellow runners, whether on the trails or hanging out at our bar, is healthy for our well-being.

Julia Boorinakis Harper Barbeau, Communications Specialist, Placer Land Trust (pictured with her dog, Laika)

“Canyon View Preserve is a really lovely spot for a hike any time of year; it’s especially peaceful in the winter, with views of the misty river canyon and easy, dog-friendly trails through the oak woodlands. You can pack a snack and enjoy one of the picnic tables along the trail. Download Placer Land Trust’s Tree and Shrub Guide before you go, and see how many native plants and trees you can identify! placerlandtrust.org/canyon-view-preserve

“After a hike, The Baker and the Cakemaker is my go-to spot to warm up with a bowl of homemade soup or a cup of coffee and a fantastic pastry. Don’t miss their seasonal specialties made with local produce! For a local art fix, I like to check out the General Gomez Arts gallery at the top of town, and head downstairs for an open studio session at Auburn Clay Arts.”

Ashley Bond, Administrative & Events Coordinator, Auburn Chamber

“My favorite thing to do in winter is to go look at the

Confluence Trail

Foresthill Bridge

BriarPatch Food Co-op

Winter 2022

Sustainability Sustainability

AND UPDATES

By Lauren Scott, BriarPatch Sustainability Coordinator

Celebrating the Small Steps Toward Sustainability

Let’s celebrate the small, mundane, ordinary actions made daily in support of a more sustainable world... actions like carrying reusables, composting, consuming less and supporting local commerce.

It’s often the big, flashy “sustainability” endeavors that get highlighted at BriarPatch: the solar carport, electric vehicle chargers, and, most recently, the natural refrigeration system in the new Auburn location. These are certainly noteworthy accomplishments. Plus, we can measure their value in kilowatts and pounds of greenhouse gas emissions prevented. However, as much as sustainability is a measurable goal to be achieved, sustainability is a paradigm in which we make decisions compassionately with future generations in mind. This is to emphatically say that individual actions, intended to support this beautiful planet for all future inhabitants, matter immeasurably, no matter how small. In celebration of the little things, here are a few cozy, winter ways to show reverence for our beautiful earth.

Dine Local at Home

• Seasonal winter produce makes for wonderful soups, roasts and baked goods. In the winter, eating in is a great way to warm your home and reduce waste.

Re-use Frequently

•Make time for your “fixit” list. Winter’s a great time to mend clothes, fix tools and service appliances to increase useful life and keep them out of the landfill.

•Consider wrapping gifts in fabric or reusable bags.

•Carry a reusable mug for all your cozy winter beverages. Insulated vessels also keep those bevvies warm longer.

Use Energy Moderately

•Cold at home? Before cranking the heat, bundle up with a hot beverage, sweater, pair of slippers and a cozy cap or hot water bottle.

•It’s true that chopping wood warms you twice. Unless you don’t have a wood stove, then it only warms you once.

Will You Fleas Be My Valentine?

We all know who’s #1 around here. It’s a dog-eat-dog world out there, but when you come home, you know they’d always “chews” you first. Princess Kitty “kneads” you almost as much as you need her. You owe them. They know it.

Show them your eternal gratitude by presenting them with these delightfully delicious Valentine’s Day treats. They’ll think you spent hours in the kitchen (well, shouldn’t you?), but really, these homemade goodies are easy and wholesome. (Remember, with treats, less is more. Share sparingly and make ‘em bite-sized so they’re used as a treat and not a meal, no matter what they tell you.)

Sweet Doggy Yum-Yums

Makes about 3 dozen

These treats are made of Fido-friendly ingredients. Choose bouillon/broth powder, such as the one below that you’ll find in BriarPatch’s pet food section, as onion is a “no-no” for dogs.

¾cup wheat flour (or brown rice, almond, chickpea, coconut, oat)

1cup natural peanut butter

2cups oats

1/3 cup honey (plus 1-2 tsp for topping)

1/3 cup Honest Kitchen’s Beef Bone Broth Daily Booster (powder)

1/3 cup warm or hot water

Preheat oven to 350º. Line sheet pan with parchment.

Add dry ingredients to mixing bowl; stir to combine. Add wet ingredients to dry. Stir well.

Knead dough until it forms a ball; use more flour if dough is sticky. Using rolling pin or fingers, flatten dough on lightly-floured cutting board. Dough should be ¼” – ½” thick.

Cut out treats with a small cookie cutter or cut into 1-inch squares. Place on sheet pan, bake for about 10 minutes. Flip treats, bake 5 minutes more.

Remove from oven, cool on wire rack for 10-15 minutes. Drizzle honey on top.

Tuna tty sses

Makes about 3-4 dozen

Your cat will give you extra purrs when they taste these. You can omit wheat flour entirely and sub more coconut flour. Fresh catnip is a great add-in.

6oz tuna (unsalted, in water, ideally mercury-free like Wild Planet) ¼cup cornmeal

2Tbsp ground flaxseed

2Tbsp almond meal ¾cup coconut flour

¼ - ¾ cup organic whole wheat flour 1egg

1Tbsp coconut oil, melted Optional: 2 Tbsp fresh catnip, finely chopped

Preheat oven to 325º. Line sheet pan with parchment paper.

In large mixing bowl with a fork, combine tuna, coconut oil and egg well. Stir in cornmeal, almond flour, flaxseed, whole wheat flour and catnip (if using). Mix again. Add more flour if too sticky to roll out.

Lightly flour work surface. Roll out dough 1/8” - ¼” thick, using more flour

as needed to counter stickiness. Cut out treats using cookie cutters or knife; place on sheet pan. They’ll hardly rise, so they can be close together.

Bake 15 minutes, or until bottom of treats start to get golden. End product should be somewhat crunchy.

Let treats cool, seal in airtight container.

Groovy Doggie Green

Smoothie

1 serving for 50-pound dog

This is a great “Puppy Hour” beverage. Full of love and nutrition!

2-3 cups spinach

1carrot, chopped

½cucumber, chopped ½banana, peeled

½tsp fresh ginger

1cup unsweetened coconut milk

½cup parsley

2Tbsp flaxseed

Additional water as needed to blend

Put all ingredients in blender, adding extra water so mixture can turn over. Blend until smooth.

Meow Meow Pumpkin

Smoothie

Use plain pumpkin puree, as others will have sweeteners that aren’t good for Kitty. Freeze extra in an ice cube tray to thaw for future portions.

1cup plain yogurt

1cup pumpkin puree

Blend ingredients together and serve.

Simply the Zest! Simply the Zest!

MEYER

LEMON SEASON IS HERE

By Laura Petersen, BriarPatch Communications Specialist

AtBriarPatch, we buy and sell a lot of local citrus in the winter months, including Meyer lemons from Johansen Ranch, a multi-generational 80-acre family farm based in Orland since 1910. Rich Johansen currently runs the farm with his wife, Mila, and daughter, Olivia, and they make their home in Penn Valley where they lease farmland to Feeding Crane Farm.

Since the 1970s, Johansen Ranch has been providing delicious, organic citrus, like Meyer Lemons and Satsuma Mandarins, to Veritable Vegetable and BriarPatch.

Organic certification pioneers at the time, the Johansens began using alternative methods for fertilization and pest control after Rich’s mother discovered she was allergic to pesticides. The family continues to expand their citrus varieties, always looking for ways to care for the soil while growing highquality fruit.

A California native, I grew up eating a lot of lemons. My Danish greatgrandmother, Vika, had a very prolific

lemon tree in her backyard in Vallejo. When she came to visit for the holidays, she always had two full shopping bags in tow, filling our kitchen with a sweet,citrusy fragrance for days. My other great-grandmother, Bulah, would squeeze the juice from the lemons to make lemon curd to bake my favorite, Lemon Meringue Pie.

You don’t have to bake a pie to enjoy lemon curd (see recipe). Here at The Patch we love eating lemon curd right out of the bowl, plus all sorts of other ways — from fresh berry parfaits in summer, to a delicious topping for French toast or pancakes on Christmas morning. Have you tried swapping out the chocolate for a lemony twist to s’mores — like a handheld meringue pie without all the work!

The Meyer Lemon namesake, Frank Nicholas Meyer, an employee of the United States Department of Agriculture, first introduced the fruit to the U.S. in 1908 after collecting a sample of the plant on a trip to China. Though the fruit is given his name, this variety was established thousands of years before he introduced it to America.

Commonly grown in China in garden pots as an ornamental tree and called “xiangningmeng,” Meyer lemons became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Berkeley’s famed restaurant, Chez Panisse, during the rise of California cuisine in the 1970s. When Martha Stewart began featuring them in her recipes, popularity soared with mainstream cooks to become the household name they are today.

Did you Know? The Baker and the Cakemaker buys 1,800 pounds annually — one local Placer County farmer’s entire crop — to zest and freeze and use throughout the year to create their most popular bread, Meyer Lemon Rosemary.

Now that’s a lotta lemons!

Meyer Lemon Curd

Makes 2 cups

½cup fresh Meyer lemon juice

2tsp Meyer lemon zest

¼lb butter, cut in 8 pieces

1 ¼ cups sugar

4 eggs

1¼cups sugar 4eggs

Add all ingredients to a quart-size saucepan, leaving eggs for last so the sugar doesn’t burn them.

Turn on medium heat and whisk constantly until everything is combined and melted together. Switch to stirring with a wooden spoon. Heat to 165º, or if you don’t have a thermometer, until the mixture is thick enough that when you swipe your finger down the back of the spoon, the curd doesn’t run.

Remove from heat and pour through a sieve into a bowl and let cool until it comes to room temperature. If you have a hand blender, give it a whisk for 30 seconds to make sure it’s silky smooth.

Cover and refrigerate. It will continue to thicken.

Meyer lemons are a cross between a citron and a mandarin/ pomelo hybrid.

*Unknown author, Public domain, via Wikimedia Commons

Frank Nicholas Meyer*

Citron Mandarin/pomelo hybrid Meyer lemon

All you need are a few simple ingredients to make your own “liquid sunshine.” Enjoy it as a digestif, an addition to cocktails or a flavoring for lemony desserts. Limoncello originated on the Amalfi Coast of Italy; take it in a truly-Cali direction with Meyer lemons. Pro-tip: Use a ceramic peeler if possible;this will minimize “decay” of the natural oils.

Makes about 1 quart

4-5large, organic, untreated Meyer lemons 2cups 100-proof vodka, or Everclear

1 ½cups granulated sugar

1 ½cups lemon juice/water

Meyer Lemon Limoncello

Meyer Lemon Limoncello

Wash lemons and dry gently; rubbing will disperse oils. Carefully peel lemons, minimizing white (bitter) pith on peels.

Juice lemons, add enough water to get 1 ½ cups total liquid. Combine with sugar in small saucepan, bring mixture just to a boil over medium-high heat. Reduce heat to maintain gentle simmer and cook until slightly thickened, about 10 minutes.

Transfer syrup to small metal bowl and let sit until cool, about 20 minutes. Put this lemon simple syrup into a clean jar and store it in the fridge.

Place lemon zest in 1-quart Mason jar, or other airtight glass jar. Pour in vodka/

Everclear and let infuse for 2 weeks in a cool, dark place. You will shake the jar briefly, DAILY, to mix ingredients without opening jar.

After 2 weeks, strain zest from infusion; put liquid into a clean 1-quart jar. Add lemon simple syrup to infusion, mix well. Pour limoncello into bottle with hermetic closure (rubber ring/metal clamp) or cork stopper. Store bottles in a cool, dark place for one week.

Once fully prepared, store limoncello in the freezer so it’s always ready to drink.

BlingItOn!

Bling It On!

…with just a bit

Be a master of “culinary bling” or a “foodie fashionista” with just a touch of magic sparkle that make your meals legendary. Some edible razzle-dazzle is definitely an investment (but can go a long way), while others are as simple as a common ingredient that’s a wellplaced but delightfully unexpected twist.

Spices

Folks have been zhuzhing dishes for centuries using spices. All it takes is a wee pinch of “the good stu ” to transform a dish from simple to spectacular. Sa ron — “Threads” from the sa ron crocus provide the unmistakable, complex, yet nuanced flavor and yellow color in dishes. Choose whole threads and you’ll avoid additives sometimes used in the powder. Stretch what you’ve got by letting it “bloom” in warm water or stock before adding to baked goods, rice and stews.

Vanilla Bean — Add some je ne sais quoi to your sweet homemade goodies with the real thing. Use the seeds in spreadable/pourable goodies like sauces, melted butter and whipped cream. Repurpose that bean! (1) scrape out/use the seeds, and then (2) add the pod to the sugar jar (or vodka!) to infuse with flavor.

Of a Certain Age

Aged balsamic vinegar — Fabulous to drizzle on risotto and roasted veggies. The older stu is thicker and a bit sweeter, and shouldn’t have a particularly high acid note, so it’s even an oh wow! cream.

longer. The more mature the cheese, the more caramel and concentrated the flavors. Use as a cheeseboard cheese, rather than a pizza-topping cheese.

on vanilla ice

Parmigiano-Reggiano — For parmesan to be designated such, it comes from the Emilia-Romagna Lombardy region of Italy and must be aged for at least one year, though you can find wheels aged

Dazzle on a Dime

A couple drops will do ya. A squeeze of citrus or tomato juice, or a dash of vinegar, buttermilk or wine can be just the thing to cut through rich flavors and fatty dishes. It’s amazing how culinary acid can make sweet music on your tongue…and how many times that’s JUST what your dish needs to send it into the stratosphere.

Oooh Mommy!

Move over Sweet, Sour, Salty and Bitter, Umami is here to rock the house! The savory, “meaty” flavor lends depth and harmony to anything it touches. Foods with umami include aged cheeses, seaweeds, soy foods, mushrooms, meats, garlic, tomatoes, kimchi and green tea. Looking for easy, squeezy options? At BriarPatch, you’ll find hot sauce and mustard with black tru e, Miso Mayo (bonus points when you go with Black Garlic flavor!), fish/oyster/oyster-flavored sauces, liquid aminos and good ol’ ketchup.

Eyecatching Additions

Apicius, the 1st century Roman gourmand, said, “We eat with our eyes first.” Just like the cherry on top of the ice cream sundae, there are plenty of ways to get excitement going before even taking a bite. A trip through the Produce section features culinary bling such as microgreens and edible flowers, while in the cold cases you’ll find caviar, fresh chèvre or pecans.

Lox — Do try it before you decide you don’t like it. Only cured, it can be a bit saltier than its smoked cousin. Fold a small piece on a crèmefraîche-shmeared cuke slice and dill sprig for a satisfying and simple throwback app.

No tabletalk about food jewelry is complete without mentioning caviar, the king of culinary bling. Add a bit to the lox app or on a blini with crème fraîche. You’ll be surprised at how much a little goes a long way.

nter is tasty, organic and sustainably grown with Earl’s Organic

It’s a heartfelt relationship between likeminded companies with similar ethics, growing stronger since 2011.

“I think the level of quality and organics is in such strong alignment. There’s a high level of respect for what’s being done,” says Director of Sales for Earl’s Organic, Drew Knobel.

Earl’s is our largest produce distributor, and The Patch is considered one of Earl’s top five buyers in the state, ranked in the same category with more populous communities like Sacramento and Marin with natural foods stores twice its size.

By Laura Petersen Photos submitted by Earl’s Organic Produce

For many BriarPatch shoppers, being a Co-op Owner is all about supporting local farmers.

But did you know, even in the winter months when locally-grown produce is harder to come by, that you can trust you’re supporting direct-tofarm relationships and sustainable food trade that’s good for you and the environment?

Seven days a week, drivers from Earl’s Organic Produce arrive before daybreak from a San Francisco warehouse to deliver the highest quality fruits and vegetables directly from California farms.

“Earl’s Organic provides us with staple food items and items that we are not able to grow here, such as bananas and avocadoes. They also provide exciting and enticing in-season specialty varieties of items that we would otherwise have trouble sourcing locally but want to try out,” says BriarPatch Produce Buyer Emma Eckhardt.

“It’s mind-blowing. The amount of product that moves through the store is impressive,” says Drew.

Earl’s carries more than 475 seasonal items from their 96,000 square foot warehouse in San Francisco. The team works with 120 farms, all certified organic and sustainable. Like BriarPatch, it’s in their mission to support growers and make them rock stars. That support runs deep into the soil. Earl’s helps

Earl’s Organic wholesale produce market in San Francisco

farmers forecast their harvest by helping in the crop planning process early in the season.

“We really try to support these growers all year round,” says Drew.

In September, Earl’s Organic donated 1,200 pounds of bananas, grapes, oranges, butternut squash, onions, potatoes, watermelon, cauliflower, carrots, zucchini, corn, cucumbers and bell peppers valued at $2,650 to help feed folks in Placer County displaced by the 76,781acre Mosquito Fire.

Organic produce comes from Central Coast family operations like Anna’s Organic, Sun Valley Farms and Tutti Frutti Farms. Fair Trade partners representing international growers supply more tropical favorites from Mexico, Chile and Ecuador.

Earl’s Organic Produce was o cially born in 1988 but the roots of the organization date back even

further. Founder Earl Herrick was a young man when he first began selling fruits and veggies from a small, converted produce truck as early as 1975 at the entrance of Golden Gate Park. The values built into the early models of the company remain true today, and the dedication to the organic and sustainable farming movement remains steadfast.

By creating mutually beneficial, meaningful and committed relationships, Earl’s aspires to connect those who produce organic food with those who consume it.

“It’s just a huge responsibility all the way across the supply chain. It continues to gain traction. It’s the right thing to do,” says Drew.

A Certified California Green Business, Earl’s takes sustainability seriously by diverting 96 percent of its waste from the landfill and investing in a shipping fleet that runs entirely on biofuel.

Earl remains active in the business to this day, and doesn’t blink an eye when BriarPatch requests a donation.

“That comes right from Earl. There is never hesitation,” says Drew.

In September, Earl’s donated 1,200 pounds of bananas, grapes, oranges, butternut squash, onions, potatoes, watermelon, cauliflower, carrots, zucchini, corn, cucumbers and bell peppers valued at $2,650 to help feed

folks in Placer County displaced by the 76,781-acre Mosquito Fire. Often, during an emergency, farmers contribute to a cause, too, so that the giving flows from farm to distributor to community.

“The answer is always yes. Your outreach is an extension of ours,”

Learn more about Earl’s Organic at earlsorganic.com

Earl Herrick, Earl’s Organic Produce

Earl’s Organic Produce employees

The Roots of the Yule Log Cake

In France, the yule log cake, or “bûche de Noël” is a celebrated tradition in patisserie windows and on holiday tables across the country. But where did this strange tradition of making a cake in the shape of a log for Christmas come from?

Yule logs and Solstice celebrations can be traced back to pre-Christian traditions in Celtic Brittany when people celebrated the end of winter by lighting a log, marking the warmth of the sun and return of spring. In medieval France, a feudal tax was levied on peasants, called “the right of the log,” in which they had to bring a log to their lord’s manor. Later, they brought the logs back to

their own homes and memorialized the event with a ceremony. The burning of the Yuletide log to ward o literal and figurative darkness remained a tradition across Europe, but faded as hearths grew smaller into the late 19th century. The first written recipe for bûche de Noël appeared in pastry chef Pierre Lacam’s cookbook Le Memorial Historique et Geographique de la Patisserie in 1898. Rail travel was bringing the Parisian middle-class to the countryside and they were falling in love with, well, nature. It is believed that the cake is a city slicker’s enchanted interpretation of the Yuletide tradition.

The cake itself is a roulade, or sponge (“biscuit” in French) cake rolled with chestnut or co ee buttercream, to form a spiral when you cut into it. It’s typically covered in more buttercream and then

decorated simply with powdered sugar snow or more elaborately with meringue mushrooms and marzipan holly, and of course, its signature “bark” pattern scored into the frosting. The possibilities for fantasy bûches are endless!

Want to carry the tradition on to your holiday table?

Our bakery makes Yule log cakes — or try your hand at making one. They’re not di cult, but do take a little time. We’ve made an easy version using chocolate ganache frosting for the “bark” and a whipped cream nut butter filling. You can decorate as simply or fancy as you’d like — either way it will be a showstopper. Check out the recipe on the next page for easy DIY Buche de Noel.

Don’t have the time? You’ll find beautiful and delicious bûches baked fresh at BriarPatch!

Bûche de Noël

6large eggs, room temperature

1cup granulated sugar

1cup all-purpose flour

½tsp baking powder

¼tsp kosher salt

Preheat oven to 325º. Grease only the bottom of a sheet pan with a lip and line with parchment (you want the cake to stick to the sides of the pan).

Beat the eggs and sugar on high until very light yellow. Sift flour, baking powder and salt, and then in three batches, fold into egg mixture, trying not to lose air.

Spread evenly onto sheet pan. Bake for 15-20 minutes, or until cake is a light gold. Run a knife along the edges of pan and let cool.

stirring to be sure not to burn it. Heat cream to a boil and pour over chocolate. Remove from heat and let it sit for 1 minute. Whisk until smooth and silky. Whisk in butter, in chunks, until incorporated. Ganache will be liquid, and will thicken as it cools. You will want it to be pliable in order to frost.

Whipped Cream Nut Butter Filling

¾ cup peanut butter (or any smooth nut butter, preferably with sugar)

2 cups heavy whipping cream

½ cup confectioner’s sugar

Make the filling right before you’re about to use it.

Beat nut butter until as flu y as you can get it, and then add in cream and sugar and beat until a mousse consistency.

Assembly

Flip the cake out of the sheet pan and remove the parchment paper.

Make a little bit of sugar syrup on the stove or microwave – ½ cup water, ½ cup sugar, until dissolved. Feel free to add a shot of Cognac, amaretto, Frangelico or other liqueur you like. Thoroughly brush the cake with the syrup and give it a minute to soak in.

technique with a piece of parchment paper to “tuck and roll,” too.

Chocolate Ganache Frosting

¾lb semi-sweet chocolate chips

1 ½ lbs milk chocolate chips

2sticks unsalted butter, softened 1 ½ cups heavy whipping cream

In a microwave or over a double boiler, melt chocolate halfway,

Spread the filling evenly on the cake. From the top, like a burrito or maki, roll the short end of the cake toward you. Don’t worry if it cracks a little or the filling oozes a little. It’s ok to keep gently “squishing” it together to keep the log shape as you roll. You can use the maki

Firmly wrap the log in plastic wrap and refrigerate for several hours until firm.

When you’re ready to frost, remove from wrap, slice o the ends on the bias to the size you want and arrange a “stump” on top of the log, using a patch of ganache as glue. Frost the rest of the cake with ganache.

Create the large bark look with a knife or the more delicate fork look, and sprinkle with confectioner's sugar for snow, if you'd like. Continue to decorate (or not!) as you wish!

BriarPatch

2 Tbsp Dijon mustard 1 sheet pu pastry, thawed 2 large egg yolks, beaten

Preheat oven to 400º.

Season filet with salt and pepper. Heat oil in pan on high heat and sear on all sides until well browned. Remove from heat and brush with 1 Tbsp mustard. Remove filet from pan and let cool. Once cooled, brush on all sides with remaining mustard.

Chop mushrooms and purée in a food processor. Heat your pan on medium high heat. Add mushroom purée to pan and cook, allowing them to release moisture until it’s boiled away. Remove mushrooms from pan and set aside to cool.

On a lightly floured surface, roll out pu pastry to a size that will wrap around filet.

Place filet in the center of the pu dough. Brush the edges of the pastry with the beaten egg yolks. Fold pastry around the filet, cutting o any excess at the ends. (Pastry more than 2 layers thick will not cook all the way, so try to limit overlap.)

Place seam side down on a baking sheet, and brush beaten egg yolks over the top. Chill for 10 minutes.

Brush with egg wash again and score top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with a bit of salt.

Bake for 25 - 35 minutes. Pastry should be golden when done. Test with an instant-read meat thermometer for 125 - 130º for medium rare.

Remove from oven and let rest for 10 minutes before slicing. Slice 1-inch thick for serving.

Collards & Black Eyed Peas

6 Servings

Option 1: Place all ingredients except pepper in Instant Pot, and set on High Pressure for 13-14 minutes. Wait for 10 minutes before moving the pressure release valve to the venting position. Open lid and let cool. Add more salt and pepper to taste.

Option 2: In small saucepan, cook black-eyed peas with 3 cups water on stove about 1 hour. Meanwhile, sauté greens, onion and garlic in oil. Drain beans and add to the greens. Add tomato paste dissolved in water and bring to simmer. Salt and pepper to taste.

Flavors will develop over a day or so, so this is a good recipe to make in advance.

Sweet Potato Hasselback

6 Servings

There’s nothing like Hasselbackin’ for the Holidays! Thinly-sliced sweet potatoes bathed in sweet and savory flavors, then roasted to crispy-creamy perfection. Don’t let the slicing dissuade you from giving this fine dish a try, it’s easier than you think!

6 large sweet potatoes, well-cleaned & skin-on

4 Tbsp unsalted butter, melted

2 Tbsp maple syrup

1 tsp salt

2 garlic cloves, finely minced

1 Tbsp fresh rosemary, finely minced 3 sprigs fresh thyme leaves, finely minced

Shredded Parmesan cheese for serving

Preheat oven to 400º. Line rimmed sheet pan with parchment paper. Slice ¼" lengthwise o bottom of each potato so it has a flat base. Make ¼" slices three-quarters of the way through each potato from end to end.

In small bowl, combine butter, maple syrup, salt, garlic and herbs. Brush half of mixture over potatoes and put them in oven to bake for an hour.

After 30 minutes, remove potatoes from oven and gently and use a fork to spread potatoes open further from the top. Repeat with other potatoes and then brush the rest of the butter mixture on top. Place back in oven for remaining half hour. Remove from oven, cool slightly. Top with shredded Parmesan cheese before serving.

Classic Cheesecake

6–8 Servings

2 8 oz packages cream cheese, room temperature

2/3 cup sugar

2 eggs

Preheat oven to 350º.

350º preheat

1/3 cup sour cream

2 tsp vanilla extract

1 graham cracker pie crust

Beat cream cheese and sugar until smooth and no lumps. Beat in eggs and vanilla on low speed, just until well combined. Stir in sour cream. You don’t want too much air in the batter.

Place pie pan on baking sheet and pour batter into pie shell and bake for 20 minutes. Place foil around the rim of the pan to protect the crust edge from burning and bake another 10 minutes. When ready, a digital should read 165170º, and it should still look a little wobbly in the center.

Remove from oven and let cool. Refrigerate until ready to serve. You can make and freeze ahead of time.

SHOPPING LIST

Pantry Staples

4 Tbsp unsalted butter

Salt

Pepper

2/3 cup sugar

6 Tbsp oil

oduce

□ 1 lb your favorite mushrooms

1 large bunch collard greens

6 large sweet potatoes

1 large onion

1 head garlic

Rosemary sprigs

3 large sprigs fresh thyme

1 orange □ Handful fresh cranberries

esh & ozen

□ 1 sheet pu pastry

2 8 oz packages cream cheese

4 eggs

3 oz sour cream

Shredded Parmesan cheese

Grocery

2 Tbsp Dijon mustard

½ lb dried black-eyed peas, rinsed

2 oz tomato paste

2 tsp vanilla extract

1 liter ginger ale

64 oz cranberry, cranberry-apple or cran-raspberry juice

5-6 star anise pods

2 Tbsp maple syrup

1 graham cracker pie crust

Optional: Bourbon

Meat & Seafood

1 lb beef tenderloin filet

Holiday Punch

About 10 servings Here’s a fresh, festive and easy holiday punch that’s great as a “mocktail.” And, when you add a few slugs of bourbon (or Fire Ball whiskey!)… this fine concoction will deliver a punch to your noggin!

1 liter ginger ale, chilled 64 oz bottle cranberry, cranberry-apple or cran-raspberry juice, chilled 5-6 star anise pods

1 orange, sliced into wheels, skin-on

Handful fresh cranberries

Ice cubes

Optional: Bourbon

Optional: Rosemary sprigs for garnish

In a large punch bowl or pitcher, combine ginger ale and juice, and liquor of choice (if using.) Add in star anise pods and orange slices. Chill.

Add ice, sprinkle with cranberries and garnish with rosemary sprigs when ready to serve.

Don’t feel like cooking?

We have you covered with delicious holiday foods from our Deli and Bakery, ready-to-go to your table. Visit briarpatch.coop for the latest Celebration Menus from our Deli and Bakery.

Stay tuned for holiday specials from our Meat & Seafood Department.

Visit our website at briarpatch.coop/holidays regularly for updates.

BriarPatch Food Co-op

Chris Gilbert

Tom Fitzsimmons

Moe Howard

Paul Haas

Dave Bear