Vine Summer 2023

Celebrates 50 Years

Pgs. 12 & 13

Hola! Tortilla: Organic Tastes From Home, Made With Love

Pg. 20

We offer, in addition to our health benefits and paid time off, tuition reimbursement and training/ travel opportunities.

• We cultivate a collaborative and respectful work environment that is inclusive and equitable.

• We work hard, while fostering a fun, people-focused environment.

• We are leaders in sustainability contributing to environmental stewardship.

• We practice open door management and Open Book Management which includes profit sharing.

• We acknowledge and applaud creative input and are committed to your growth as a person and potential leader.

• We are a community center for our shoppers and employees.

Recipes from the Editor

By Paula O'Brien, Editor

Revel in the bounty of summer with food that’s fun, flavorful and celebrates the bounty of the season’s produce. These recipes are great as they’re written, and also provide plenty of opportunity for improvisation to make ‘em your own.

In a small bowl, cover shallot rings with red wine vinegar and season with a few pinches salt/pepper. Let sit 5 minutes. Add mustard and olive oil; whisk with a fork to blend. Taste and add salt/pepper as needed.

Put lettuce down as a base in large family-style serving bowl (or individual bowls). Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, pickled onions and avocado. Drizzle with dressing.

Cauliflower Fried Rice

Makes 4 servings

Low carb and veggie-rich, this recipe is versatile and oh-so-tasty. It’s a veritable blank canvas. And, making it start to finish clocks in at about a half hour!

Vegetable oil

2 large eggs, beaten Salt

Cobbilicious Salad

Makes 4-6 servings

Salads rule! And composed salads are so much fun since they’re a feast for the eyes as well. Here’s a recipe that hits all the salad sweet spots for flavor and texture.

1 small red onion, cut into half-rings

1 cup white vinegar

1 cup water

2 ½ Tbsp sugar

Salt and pepper

1 small shallot, thinly sliced into rings

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

3 Tbsp olive oil

8 slices bacon, cooked/drained/cooled/ crumbled

4 eggs, boiled/peeled and sliced into quarters

1 large head romaine lettuce, torn into bitesize pieces or coarsely chopped

3 cups cooked chicken meat, shredded/ chopped (about a pound)

2-3 tomatoes, sliced or quartered

¾ cup crumbled blue cheese

1 avocado, peeled/pitted/chopped

Thinly slice onion and place in 16 oz jar; place jar in the sink or somewhere splashes can be contained. Heat white vinegar, water, sugar and 1 Tbsp salt in small saucepan over medium heat. Stir until sugar/salt dissolve, about 1-2 minutes.

Let cool and carefully pour over onions. Set aside to cool to room temp, then store in fridge. Onions are ready to eat when they’re bright pink and tender.

5-6 scallions chopped, to make 1 cup –separate white and green parts

3-4 garlic cloves, minced

1 Tbsp finely chopped fresh ginger

2-lb head cauliflower, or 2 lb cauliflower rice (thawed if frozen)

4-5 Tbsp tamari

½ tsp chili flakes (optional)

½ cup peas (frozen ok)

½ cup coarsely grated carrots

½ cup bell pepper, finely diced

½ cup shredded cabbage, finely-cut asparagus or leftover cooked/diced sweet potato

1 tsp rice vinegar

1 tsp toasted sesame oil

¼ cup chopped peanuts or cashews (optional)

Chicken “Pickle-ata”

Makes 2-4 servings

You’ve heard of Chicken Piccata, but have you heard of brining the chicken in pickle juice for tenderness before cooking? It’ll give the chicken a little twang of flavor and also make it super tender and juicy.

2 boneless/skinless chicken breasts (about ¾ lb each)

1-2 cups pickle juice (store-bought or from your own canning)

3 Tbsp all-purpose flour

Salt and pepper

2 eggs

1 cup seasoned Italian breadcrumbs

¼ cup olive oil

1 cup chicken or veggie stock

2 Tbsp fresh lemon juice

3 Tbsp brined capers, drained/rinsed

3 Tbsp unsalted butter

¼ cup flat-leaf parsley, chopped

With a very sharp knife, slice each breast in half horizontally. One by one, place chicken breasts in a large sealable reusable (Stasher) or plastic bag. With a meat mallet or rolling pin, pound them to an even ¼” thickness.

Place chicken in a bowl and pour pickle juice over it until fully submerged. Cover and marinate in the fridge for 4-8 hours.

If using whole cauliflower head, grate in a food processor fitted with grating disc, or grate on large holes of box or hand-held grater.

Heat 2 tsp vegetable oil in large nonstick skillet over medium heat. Add eggs and pinch of salt; scramble until cooked. Transfer eggs to a small bowl, set aside. Wipe pan clean.

Add 3 Tbsp vegetable oil to pan, over medium heat. Add white scallion parts, garlic and ginger. Cook until softened, about 3-4 minutes, stirring often. Add grated/riced cauliflower, 4 Tbsp tamari and chili flakes (if using). Cook about 3 minutes, stirring often. Add cabbage, bell pepper and asparagus (if using), and then a minute later add grated carrots, peas and pre-cooked sweet potato (if using). Continue cooking until cauliflower “rice” is tendercrisp and veggies are warmed through, a few minutes. Stir in rice vinegar, sesame oil, green scallion parts, nuts (if using) and eggs. Taste for salt and level of tamari flavor and add more of either as needed. Serve hot.

When ready to cook, remove chicken and pat dry.

Preheat oven to 350º. Line baking sheet with foil or parchment paper.

To a large resealable-reusable or plastic bag, add flour, ¾ tsp salt and ¼ tsp pepper. Seal and shake to combine. Add chicken to bag; seal/shake to coat evenly.

Beat eggs in a large, shallow bowl or glass pie pan. In another large, shallow container, mix breadcrumbs with ¼ tsp salt. Using hands or tongs, dip each chicken piece in egg mixture — turning to coat and let drips fall off — and then into breadcrumbs, turning/coating evenly.

Over medium-high heat, heat oil in large sauté pan. When hot/ shimmering, add chicken to pan and cook about 3 minutes until first side is golden brown. Turn over to cook second side to golden brown, about 3 minutes more. Put chicken on baking sheet, place in oven while making sauce. Chicken should be almost fully-cooked; don’t leave in oven for more than five minutes.

Discard any excess oil from large sauté pan. Add stock, lemon juice and capers. Bring to a boil and scrape up any brown bits from pan. Gently boil about 2 minutes, until slightly reduced. Remove sauce from heat, stir in butter and then parsley. Taste/adjust seasoning with salt/pepper. Remove chicken from oven (if you haven’t already) and transfer to plates. Spoon sauce over top and serve.

Check out a refreshing chilled strawberry soup recipe!

Shifting our expectations to the longer view

By Chris Maher, General Manager

Endurance is a quality of work that requires and grows with focused practice, especially when that practice is done in a spirit of calm and equanimity. It is essential that we develop endurance not through passivity but through calm concentration. In our work here at the Co-op, where endurance is needed, it is helpful to shift our expectations from the need for immediate gratification to the longer view. It is further helpful to remind ourselves of the values that guide our long-term efforts.

years, and we are poised to embark on the next phase of our evolution as a two-store co-op. We know who we are, and how hard we work to set and fulfill our ambitious mission and goals. And we know that when we set our minds to it, we thrive. Opening Auburn is our culture in action, and we’re putting it to good use.

The evaluation that’s gone into picking our new home is substantial; Auburn has demographics comparable to the community of our current location, and perhaps a little bit younger. It’s closer to

location was already serving nearly 1,000 Auburn area owners as of 2018 and the community already had a group working toward opening a food co-op. We were glad to come in with the assist. When the Covid pandemic hit, we had already committed to the second store and were now faced with a world no one could have anticipated, even with the most scrupulous planning. The challenges along the way demanded our attention and took us to places we never imagined in terms of self-analysis, staff and customer care and well-being, and arranging and re-arranging the details related to readying the new store given the uneven rhythm of supply chain issues.

As The Vine goes to print, we don’t know the exact date that the Rock Creek Auburn location is set to open, though I’m excited to announce that it could be very likely sometime in August. Let’s pause and reflect on all the work we’ve done together to get here. This is a big moment for us.

BriarPatch has existed for nearly fifty

Sacramento; many folks who shop with us come up the hill to do so and this will make the BriarPatch experience more reachable for many. Rock Creek is reasonably near Highway 80 to Tahoe and points East, and we believe it is a great rest- and provisioning-stop on the way between the Bay Area, the Central Valley and the Sierra Nevada. Perhaps most importantly, our Grass Valley

What could have been a crisis of survival, we opted to treat as an intense learning experience, and we gained invaluable information in every area of our operations. The past few years have been an unparalleled opportunity to re-examine our policies and practices, and we did not let it go to waste. We look forward to sharing our Rock Creek Auburn work with you. Stay tuned.

“Opening Auburn is our culture in action, and we’re putting it to good use.”

achieve greatness

By Alana Lucia, BriarPatch Board President

OhSummertime! Here we are again, long leisurely days and cool resplendent nights. Here on the BriarPatch Board, we follow the wonderful structure of Policy Governance, and from there, everything else just flows beautifully. Each month we methodically review our achievements and opportunities as they pertain to certain policies. There is a rhythmic nature to our work. In May, we had our election and our Owner Business Meeting, where we discussed the previous year’s achievements. It’s not a party, it’s business, and the community members who show up for this event show a certain type of involvement that is truly nextlevel. Do you ever make a special effort to come to some of the BriarPatch events — Earth Day, Pride on the Patio, special movie offerings?

In July we will have a Board retreat. I am not sure who coined the term for such an event, but no one is kicking up their heels and relaxing. It’s an extra-long meeting where we are fortified with lunch between sessions of envisioning the future and our various roles in the communities we serve. The people you

have voted in to represent you on the Board, teamed with the management, discuss what is going well, what we may be capable of, and how to achieve more. We often break into groups and take walks through nature while discussing solutions and new ideas

If any of this is as exciting to you as it is to your Board members, I invite you to reach out and join in the festivities. While the weather is nice, there is always something going on at The Patch that will bring a smile to your face and warm your heart in a variety of ways. If the

so that we are fully engaged — body, mind, and spirit — in the next steps we take as a cooperative. It is exciting and humbling how these conversations affect the future of our store and the community at large. We are equipped with what we have learned over the years — our knowledge of the food industry, cooperatives, local farming and food production, community hubs, an empowering work environment, opportunities in sustainable practices — there is so much to consider and so many ways to achieve greatness!

idea of becoming a Board member has ever piqued your interest, these are the leisurely times to connect. Come to an event. Come to a meeting. You may see your Board members out and about this season. We are at the rivers, the farm tours, the fairs, the concerts in the parks, the farmers’ markets. Whether you consider joining the Board or just want to ask a question or two about our work, always feel free to reach out. We all have a passion for our community. May your summer be filled with harmony and joy.

Here on the BriarPatch Board, we follow the wonderful structure of Policy Governance, and from there, everything else just flows beautifully.

There are so many ways to

Summertime is Berrytime! Summertime is Berrytime!

Strawberries

Outrageously red and bursting with juicy goodness at their best. Eat the tops/leaves by throwing into smoothies with the berries or steeping them in boiled water to make tea; they’ve been shown to aid gastrointestinal discomfort and joint pain. Impress (or annoy!) folks by asking for them by their scientific name: Fragaria x ananassa.

Blueberries

Sweet, floral, and sometimes a little bit sour, they just beg you to scoop ‘em up and munch by the handful. Chock full of antioxidants, you’ll find ‘em on almost every superfoods list. Enjoy in muffins, cornbread, smoothies or cooked into a dessert sauce.

Kiwi Berries/ Siberian Gooseberries

These cuties taste like a fuzz-less kiwi, only more complex and acidic; they still make a solid substitute for regular kiwis in most recipes. Their teeny shape makes ‘em fun to eat out of hand, or tossed into a salad or yogurt parfait, or sliced to garnish a martini!

Açaí Berries

These precious berry-baubles are from a palm tree that grows mainly in the Brazilian Amazon. They’re very perishable, so in the U.S. you’ll most likely find these frozen or in powdered form, to add to smoothie bowls and sorbets. Their mega-purple color has astounding nutritional powers.

Goji/Wolfberries

Bittersweet when raw, tart-sweet and slightly bitter when dried. Used in traditional Chinese, Korean, Vietnamese and Japanese medicine since at least the third century. Most commonly sold dried in the U.S. and used as a health food thanks to their 19 amino acids. Enjoy in trail mix or on top of a salad, or soak and add to smoothies.

Caperberries

Pickled flower buds of the Mediterranean caper bush. If you let those itty-bitty buds grow instead of picking them prematurely, they’ll mature into caperberries. Used in ancient times as both medicine and an aphrodisiac. They add a nice twist to crudités, lend a briny kick to savory dishes and up your Bloody Mary garnish game.

Cape Gooseberries

Unrelated to true gooseberries, they’re actually a species of ground cherry in the nightshade family. They’re quite juicy and have a combo of the acidity of a cherry tomato and notes of citrus fruits, peaches, cherries and pineapple. Each one is “gift-wrapped” by a paperthin husk that falls off as it dries.

Boysenberries

A cross between raspberries, blackberries, dewberries and loganberries. The spectrum of flavor notes in each berry is mind-blowing. Think pie, jelly, and cheesecake!

Lemony Mixed Berries

For an easy summer treat, combine berries with fresh herbs and the brightness of lemon zest and Limoncello — an Italian liqueur made from lemon zest. For a version without alcohol, use lemon-infused simple syrup. Makes about 2 cups

4 cups mixed berries

2 Tbsp Limoncello

2 Tbsp each finely chopped fresh mint and basil leaves

½ tsp very fine lemon zest

Raspberries

Best during the summer months, when they’re most affordable and at their peak. They’re very delicate and don’t keep very long, so be sure to use quickly. Most are red, but you can also find black or gold raspberries.

Add berries to a medium bowl, drizzle on Limoncello and very gently toss to coat. Sprinkle on chopped herbs and lemon zest. Toss again and serve.

Lemon Simple Syrup

4 medium organic lemons

½ cup granulated sugar

Using a sharp paring knife, cut off/ reserve the bright part of the peel (no bitter white pith) of one of the lemons.

Blackberries

These look like large black raspberries, but have a tangier flavor. Pro-tip: you’ll know how sour a berry’s going to be by looking at the center. Green means on the sour side, while white to purplish means more flowery and sweeter.

Cut lemons in half and juice them until you have ½ cup fresh lemon juice (you may not need all the lemons depending on how much juice each one yields).

Combine juice with sugar in a small saucepan. Bring mixture just to a boil over medium-high heat. Reduce heat to keep at a gentle simmer and cook until syrup is slight thickened, about 12 minutes.

Add reserved pieces of lemon peel. Transfer syrup to a small metal bowl and let sit to cool, about 20 minutes. Lift out zest, letting excess syrup drip off and back into bowl. Discard zest.

Chill syrup until cool. Will keep in fridge for several months in a clean jar.

Summer’s a great time to seek out and enjoy “Berried Treasure.” Here are just a few of the little gems you’ll find at BriarPatch.

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

Each month, BriarPatch donates the generous pool of funds shoppers round up to a qualifying organization. Since 2015, BriarPatch shoppers have rounded up over $280,000 to support these community efforts!

This June, support Bright Futures for Youth (BFFY) by rounding up your purchase when you shop!

BFFY helps prepare future community leaders through nutrition education, tutoring, mentorship and by providing a space for youth to grow.

Did you know BriarPatch Owners can receive a 15% discount when they volunteer in the community? The PatchWorks Volunteer Program partners with 16 “Nonprofit Neighbor” organizations to support community outreach.

You can volunteer with folks like Sierra Streams Institute — a watershed monitoring, research and restoration group. Lend them a hand in their water monitoring program, or get trained in their Benthic macroinvertebrate (BMI) lab.

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

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

“School gardens enrich education, promote healthy habits and foster environmental awareness with community support,” says Sierra Harvest Garden Educator Samantha Limonciello.

Buy apples at The Patch and you’ll be supporting gardens like the one at Williams Ranch Elementary.

OWNERS’ Info

Why Be a Co-op Owner?

Owner Appreciation Months

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

Opt into E-Receipts

Email hellobriarpatch@briarpatch.coop to sign up.

Vote and Become Involved

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

Be a PatchWorks Volunteer

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

Text Alerts

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

Patronage Dividend

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

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, 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, June 27, 2023

July – TBD

Tuesday, August 29, 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

Western States Endurance Run Celebrates 50 Years

By Laura Petersen — Photos courtesy of Western States Endurance Run

Every summer, the 24-hour race, a spinoff of the equestrian Tevis Cup, attracts a small village of hardcore athletes and volunteers for its winning combination of epic scenery of the Sierra Nevada and American River gorge. For five decades, the race has continued to empower endurance runners with a high stakes personal challenge and builds camaraderie with an encouraging community like no other. This year’s golden anniversary race takes place June 24-25.

“Western States can definitely become an obsession. The supportive people, the beautiful course, the history of the event is all very engrossing. Those involved love the race very much, and it does very quickly get into

your blood,” says John Trent, who first covered the race as a young journalist in 1987. An 11-time Western States finisher and past board president, John is the author of a new book about the race.

Second Sunrise: Five Decades of History at the Western States Endurance Run is filled with 175 photographs and tells the long and winding history of the race. It will become available during race week 2023. Since its inception in 1974, the run has, attracted a quirky but loyal following

and transformed lives. Long after their running days are over, many former finishers continue to show up as volunteers for trail work and aid stations. The race has a reputation for treating runners with special care and love.

John first finished the race in 1997 and most recently in 2021. His daughters have taken up the torch. His youngest, Katie finished in 2015 and his oldest daughter, Annie finished in 2016.

John continues to volunteer as a captain of the Foresthill Aid Station at mile 62. He says the race is like a big outdoor class reunion and he sums up the Western States community with one word. Supportive.

“It takes a village to run Western States, and people know this. The community is all about seeing everyone

For 50 years, the world’s oldest 100-mile trail race, the Western States Endurance Run in Placer County, has won the hearts of ultra-runners from across the globe.

succeed. Everyone holds each other up, and revels in the other person’s achievements. There is a spirit of community in Western States that is truly unique. We have nearly 2,000 volunteers whose sole purpose on race day is to do everything they can to help all 369 starters get to the finish. It is a very high energy exciting three or four

days,” says John.

Besides the social aspects, the trail is stunningly beautiful.

The run starts in Olympic Valley near the site of the 1960 Winter Olympics — in Granite Chief Wilderness high above Lake Tahoe — and ends 100.2 miles later in Auburn. Runners climb more than 18,000 feet and descend nearly 23,000 feet into the wild American River drainage. They traverse the traditional lands of the Nisenan and Washoe and finish at Placer High School.

John’s favorite part of the race is “The Canyons.” The Canyons run from mile 43 near the old mining settlement of Last Chance until it meets mile 62 at Foresthill. Runners drop into the steep canyons of Deadwood and El Dorado on the tricky, technical trail, then climb out, a grueling 2,000 feet from each drop.

“You cross bridges over the beautiful waters of the North Fork of the Middle Fork of the American River and the sights, smells and sensations are simply stunning. It’s the hardest portion of the course by far, but also, in my opinion, the most magical. Once you reach Foresthill, you know you've conquered something very substantial.”

It’s a downhill race and runners take a beating. Training is key. John advises newbies to train downhill and learn to “pound your quads.” He also recommends pacing yourself for the final 38-mile stretch and don’t forget to smile at the cheering volunteers. While nutrition is unique to each runner, John prefers solid foods like turkey and cheese sandwiches, pretzels, potato chips and gummy bears. His Aid Station is known for giving out rice balls for a jolt of carbs.

A constant flow of calories and fluids — 215 calories going each hour helps keep energy at optimum levels. The race stands out for its women leaders, too, like Mo Livermore, a founder who was a Tevis Cup rider first and runner second. Mo first rode the trail in 1972 and has compared it to climbing Mt. Everest. She and good

friend Shannon Weil co-directed the event in the early years and instilled a sense of care, empathy and love in the race.

“Ultra-running teaches you the power of the possible. No matter who you are or what your background is, you can go the distance. At its essence, the sport is about believing in yourself,” says John Trent.

Learn more at wser.org.

Runners are all smiles as they cross the finish line. Photo Credit Luis Escobar.

A runner on the trail during the Western States Endurance Run.

Mo Livermore running Western States in 1981.

Runner Luis Ellie runs in the forest. Photo credit Luis Escobar.

Colonel Mustard in the Kitchen with a Spoon

Whether it’s grainy Pommery, smooth and silky Dijon, spicy Chinese, a touchsweet German or neon American, the condiment we know today isn’t all that much different than the paste of ground mustard seeds mixed with wine that the early Romans used to add some zip to their meals.

Let’sPlay Mustard a n d puhcteK

If you’re packing for life on a desert island, condiments like mustard and ketchup are probably right there on your list, lending zip, zing and sweet

‘n’ tangy twang to tempt your palate.

The mustard plant is from the Brassicaceae family, like broccoli, Brussels sprouts, collards and kale. It is thought to be one of the first crops to be domesticated. Mustard seeds first appear on archaeological record in China around 6,800 years ago, and is one of the earliest known spices, showing up in Sanskrit manuscripts around 3,000 BCE. Before becoming the famous frankfurter staple, seeds were

mentioned as both a spice and medicine in Indian and Sumerian texts from around 2,000 BCE. For Greeks and Romans, mustard was a miracle medicine, curing a host of ailments from sore throats to epilepsy. Even Hippocrates thought it was the cure-all for

creaky joints and achy pains. Some holistic practices still hold some of these true today, but many of these beliefs haven’t stood the test of modern medicine.

That quintessential zippity-zip comes from the broken seeds—they must be cracked, crushed, or ground—then mixed with liquid. That kick is from the seeds’ glucosinolates, compounds that produce powerful antioxidants called isothiocyanates.

The viscous version appeared roughly 2,500 years ago. Sumerians and Romans mixed the ground seeds with grape juice and wine. For Europeans, mustard was the spice ‘heat’ they used before the Asian spice trade and the introduction of pepper to the culinary repertoire.

‘Mustard’ comes from the Middle English mustarde, meaning “condiment” (Beowulf was a huge fan of the stuff, we hear). Mosto is from the Latin mustum, grape must, or unfermented wine, the liquid mixed with ground mustard seeds by 14th Century French monks making the condiment they called mustum ardens, or “burning wine.” Today, white wine and verjus are still used to make several varieties of mustard.

DIY your own mustard. It’s easy and fun to riff new flavors!

I say Ketchup, You Say Catsup

Ketchup’s beginnings are a little fishy. Kôe-chiap, in the Amoy dialect of Chinese meaning “the brine of pickled fish,” first appeared in China around 300 BCE. The sauce was likely made by fermenting fish entrails, soybeans and meat byproducts, critical when trade routes could take months to traverse. The evolution of this sauce always maintained its “staying power,” meaning the ability to withstand long hauls without spoilage and huge flavor profiles loaded with spices and, er, other interesting ingredients.

The 18th century was a golden age for ketchup. Cookbooks featured recipes for ketchups made of oysters, mussels,

centuries because many considered them poisonous. Then, things changed dramatically for our littlecondimentthat-could in 1812, when Philadelphia scientist James Mease developed the first tomato-based ketchup, referencing “love apples“ in the recipe, because by now tomatoes had been elevated to aphrodisiac status. In 1876, the rest is history; a relatively new company called Heinz introduced America to its formulation that contained tomatoes, distilled vinegar, brown sugar, salt and spices. They also pioneered the use of glass bottles, so customers could see what they were buying.

Ketchup is now found in 97 percent of U.S. homes. Talk about some seriously good marketing.

mushrooms, walnuts, lemons, celery and even fruits like plums and peaches. Usually, components were either boiled down into a syrup-like consistency or left to sit with salt for extended periods of time. Both of these processes led to a highly-concentrated end product: a salty, spicy flavor bomb that could last for a long time without going bad. Eliza Smith’s Compleat Housewife is the first known printed recipe, published in 1727. The recipe called for white wine vinegar, garlic, anchovies, mace, ginger, cloves, nutmeg, lemon peel, horseradish and pepper. Oh, and add some juice from cooking mushrooms, if you’d like.

Tomatoes had a pretty bad culinary rap up ‘til pretty recently. Though the plants were brought to England from South America in the 1500s, the fruits weren’t eaten for

The name “catsup” officially appeared in Britain in 1690. The “ketchup” variant was first listed in 1711. The Heinz Company originally called their brand catsup but soon switched to ketchup to differentiate from their competitors. Today, ketchup is the standard, while catsup is occasionally used in the southern U.S.

EveryDay’s a Party withNACHOS!

Ever thought about the great culinary creations that’ve come from improvising with whatever’s on hand?

Nachos were “invented” in 1941, at a restaurant in Piedras Negras, Mexico, when a maître d’hôtel named Ignacio Anaya had to scramble to come up with some food for a group of tourists.

“Nacho” is the nickname for Ignacio and the guests LOVED his simple creation of corn tortilla chips topped with melted Colby cheese

and pickled jalapeños. The rest is history. The U.S.-Mexico border divided a community and families, but the shared culinary reality remains. The restaurant, The Victory Club, was known for comida casera, the foods that Mexican-American families were eating at home at the time. Colby cheese was plentiful since the U.S. government gave it out to folks on the American side of the border and they’d sell, share or barter with relatives on the Mexican side. Dishes like nachos show how

fluid the culture of the region is, how “comida fronteriza,” or food from the borderlands, is “not from here or there.”

Maybe your first encounter with nachos was at a baseball game and the “cheese” was a plastic-like sauce drizzled over the chips. If you venture to the International Nacho Festival, held annually in Piedras Negras, you’ll find nachos galore– so long as there are tortilla chips, copious amounts of melted cheese, and some kind of chile, it’s a nacho!

What are the “best” kinds of nachos? The ones you like. Here are a few ideas and techniques to get you thinking about composing your own flavor symphony where each bite is different and delicious!

“Chips”

The essential crunchy base layer that puts the “fun” in “functional” and supports and scoops up everything else and gets it into your mouth. Traditionally corn chips, depending on which direction you’re going you might opt for glutenand grain-free chips, plantain chips, pita chips, thinly sliced and roasted sweet potato slices, or tater tots (“Totchos!”).

Cheese

Melted and grated cheese, cheese crumbles, queso concoctions…or heck, why not all three? You can sub out the dairy for soaked cashews, boiled/ blended cauliflower, or sweet potato without sacrificing tasty creaminess.

Pro-tip: When you’re putting together the chips and cheese, don’t stop at one layer. Put down a thin layer of chips and then top with grated cheese, then more chips and more cheese. That way you’ll

have more coverage on your chips and fewer empty ones (cue sad trombone). And, parchment paper for easy cleanup!!! Find recipes for dairy and vegan queso in the digital edition!

Chilies

Some folks go for the fire using raw, sliced chilies, while others opt for pickled chunks or slices. Make sure you’re happy with the amount of heat, because it’s baked in, and can permeate the dish. Go with a jar of these bad boys, or make your own. Find a recipe for pickled jalapeños in the digital edition!

Beans

Beans give you the umami and heartiness you crave, whether you’re using meat or not. Refried or whole, pinto or black or something heirloom. Keep the flavors fairly simple with some aromatics and a touch of spice. Find an easy recipe that pleases every time in the digital edition!

Meat/Protein

Rotisserie chicken, Pumfu crumbles, pulled pork, grilled steak, shrimp…you name it. Nachos will take its yum-factor even higher! Season ground beef, turkey, or your favorite ground alt-meat with Frontier’s taco seasoning (find it in the BriarPatch Bulk section), or make your own using the recipe in the digital edition!

Salsa

Whether from a jar or freshly-made pico de gallo, this’ll give you the flavor and

Nacho QUIZ!!!

textural counterpoint that’ll keep folks reaching for the next bite. Find a recipe for Pico de Gallo in the digital edition!

Guac and Crema

Cool, smoother than the cheese, and lends a welcome brightness.

Other Goodies

Sliced black or green olives, freshlysliced peppers and red or green onions, chopped cilantro, nopales, roasted veggies and mushrooms, or corn. Let your imagination and pantry be your guide!

Match the nacho name with the dish.

B. Pita chips topped with ground lamb, feta cheese, kalamata olives, tomatoes and bell peppers.

C. Features the beloved Mexican taco filling, puntas al albañil, made with tender pieces of beef, salty bacon and chorizo in a chunky fire-roasted salsa.

D. Just the basics — individual chips topped with melted Colby cheese and pickled jalapeño slices.

E. Nachos folded into an eggy/creamy base, like a casserole!

F. Nacho fixin’s go into single-serving bags of corn chips, great for a nacho fix on the go!

G. An amazing creation built in a cylindrical mold, so the finished masterpiece is a super-tall stack of chips layered with toppings.

1. “Original”

2. Bricklayer-Style

3. Trash Can

4. Nacho Bake

5. Greek Nachos

6. Dessert “Nachos”

7. Walking Nachos

A. Fried flour tortilla chips topped with sweet sauces and icing, fruit and ice cream.

Pickled Jalapeños

Makes about 3 cups

10 whole jalapeños, thinly sliced

2 garlic cloves, peeled

1 cup white distilled vinegar

1 cup water

1/3 cup sugar

1 Tbsp sea salt

Important Suggestion: Wear gloves when handling sliced jalapeños, the juice can irritate your hands, and anything else your hands touch!

Divide jalapeños in 2 16-oz lidded jars and place garlic clove in each jar. In small saucepan, over low heat, simmer water, vinegar, sugar and salt until sugar is dissolved, about 4-6 minutes. Pour brine over jalapeños and let cool to room temp. Cover and chill for at least 30 minutes; store in fridge up to two weeks.

Dairy Queso

Makes 3 cups

12 oz mild white cheddar cheese, shredded

4 oz pepper jack cheese, shredded

2/3 cup half and half

2 cloves garlic, minced

1 jalapeño, minced (optional)

½ tsp black pepper

1 4 oz can diced mild green chilies, drained

On the stovetop — Bring 1 inch of water to a boil in medium saucepan. Reduce heat to medium-low and place bowl inside the pot, so it’s resting above the rim of the pot without the bottom touching the water, to make double boiler. Add cheeses, half and half, garlic, jalapeño and black pepper; stir to combine. Cook 5-10 minutes, stirring occasionally, until cheese is melted and dip is creamy. Stir in green chilies.

In a slow-cooker — Add all ingredients except green chilies to a slow cooker. Cover, cook on high 50 minutes, stirring at the halfway point. Stir in green chilies.

Vegan Queso

Makes about 3 cups

1 cup peeled, boiled potato — about 2 medium red or yellow

4-5 garlic cloves, peeled

1 tsp garlic powder

¾ cup raw cashews — soaked overnight if not using a high-speed blender

1 cup veggie broth

1 Tbsp lemon juice

1 cup full-fat, unsweetened canned coconut milk

1 4 oz can diced mild green chilies

2 Tbsp nutritional yeast

1 4 oz can chopped pickled jalapeños, divided and drained (with juice reserved)

1 Tbsp pickled jalapeño juice

1 tsp cumin

1 tsp tapioca starch

1-2 tsp salt

Combine everything in a high-speed blender, starting with just 1 tsp salt. Leave out ¼ cup chopped pickled jalapeños for later. Blend until very smooth.

If blender doesn’t heat mixture, transfer to saucepan and warm over medium heat. Stir constantly to avoid burning until desired consistency. Adjust salt level and serve.

Beans!

Makes 6-7 cups

1 lb dry beans — your choice: pinto, black, heirloom

1 medium carrot, small dice

1 stalk celery, small dice

½ medium onion, small dice

2 garlic cloves, sliced

1 bay leaf

4 thyme sprigs

4-inch sprig rosemary

2 Tbsp olive oil

Salt to taste

Wash/pick through beans and soak for 4-6 hours. Drain soaking water and rinse beans briefly.

In large pot, heat olive oil on mediumlow. Add garlic and then onion, until softened. Add carrot and celery and cook 4-5 minutes. Add in soaked beans and herbs, and enough water to cover everything by at least 2 inches.

Have a kettle of hot water ready in case you need to add some due to beancooking water evaporation. This’ll keep the cooking temp consistent as you go, and the finished product will be softer and more tender.

Raise heat to medium-high and bring to a hard boil. Maintain boil for 10-14 minutes. Reduce to gentle simmer, before covering with lid. As you cook, you may have to help control heat and evaporation by opening lid or keeping it ajar. If bean-cooking water starts to get low, add hot water.

Salt when the beans are just starting to turn soft, waiting a few minutes between each addition of salt (beans take a while to absorb salt). You’ll know the beans are done, after 1-3 hours. when the smell from the pot is primarily beans and not the veggies that went in with them. Remove bay leaf and any herb sprigs and twigs.

Store leftover cooked beans in their cooking liquid in the fridge up to 5 days. Whenever you have excess liquid, save for other cooking projects (soup, poaching eggs…).

Pico de Gallo

Makes 4-6 cups

1 lb tomatoes, diced (3-4 medium)

1 cup chopped onion (about ½ medium)

1 jalapeño, seeded/finely minced (optional)

½ cup cilantro, chopped

2 Tbsp lime juice

½ tsp salt, or to taste

Generous pinch black pepper

Dice up ingredients; place in mediumsized, non-reactive bowl. Squeeze in lime juice, then season with salt/pepper. Stir to combine.

Important Suggestion: Wear gloves when handling jalapeños, the juice can irritate your hands, and anything else your hands touch!

Taco Meat Seasoning

To season 1 lb beef/alt. meat

2 Tsp chili powder

2 Tsp cumin

1 tsp garlic powder

½ tsp smoked paprika

¼ tsp dried oregano

1 tsp salt 1 tsp black pepper

Add ingredients to a small bowl; stir together until well-combined.

When cooking meat, add seasoning once meat is browned/drained/returned to the pan. Sprinkle seasoning on top and add ¾ cup water. Bring to a simmer, stirring to combine. Reduce heat to low and simmer until liquid evaporates, about 6-8 minutes.

Hola! Tortilla: organic tastes from home, made with love

Ithas been said, “If you want something done, do it yourself.” The Nevada City tortilleria, Hola! Tortilla was born of just such motivation. A few years ago, Carmen Lang, who grew up in Mexico was eating lunch one day with her husband when he exclaimed, “I can’t believe there’s no tortilleria in this town,” and the seed was planted.

red, made with fresh ingredients that you can recognize and pronounce. Look for the salsa in reusable glass jars in the fridge next to the hummus.

“We use fresh ingredients, and our salsa is not cooked so you get a really fresh taste of uncooked tomatillos and tomatoes. We use cilantro. This is more like the traditional recipe that I grew up with that calls for raw fresh ingredients,” says Carmen.

crunchy corn chips and jalapeños made with garlic jalapeños and beautiful beets. For home cooks, they also carry organic blue and white corn masa so you can

A few years ago, inspired by a desire for the flavors of home and her husband’s words, Carmen took the idea of a tortilleria and turned it into a reality.

From the earliest days when the idea was still a fledgling cottage food business, Carmen reached out to BriarPatch. As soon as she opened the doors to her brick-and-mortar shop on Zion Street and began ramping up production, BriarPatch became her first tortilla client.

“We knew our product was different and unique. Orders at BriarPatch kept growing. That has definitely kept us busy,” says Carmen.

Hola! offers their namesake creations in organic white and blue corn and flour tortillas with no stabilizing chemicals or preservatives. From the first bite, you’ll know you’re enjoying the real deal.

This spring, The Co-op began carrying Hola! Tortilla salsa, in green and

In December, Carmen teamed up with BriarPatch to offer a popular in-person tamale-making demonstration class and tasting at The Patch. Participants learned all the steps of tamale making — from preparing the masa to filling and assembling the husks.

Carmen is looking forward to growing with BriarPatch as we grow to a second store in Auburn, scheduled to open in August 2023.

"BriarPatch has supported us in many ways. We are really, really grateful for that. We’re small but we feel like we’re not alone. If we need help, BriarPatch is always there."

When not at The Patch, stop by Hola! Tortilla for their full line of products at 821 Zion Street, next to Fudenjüce in the Seven Hills Business District of Nevada City on Mondays, Tuesdays, Thursdays and Fridays, 8am – 1pm.

Look for fresh tamales yearround, seasonal flavored flour tortillas like garlic basil, and

pick up a bag of flour to go and soon you’ll be making tortillas at home!

This summer, stay tuned as they experiment with creating different flavored chips.

Learn more: holatortilla.com.

Carmen Lang of Hola! Tortilla

BriarPatch has supported us in many ways. We are really, really grateful for that. We’re small but we feel like we’re not alone. If we need help, BriarPatch is always there.

By Lauren Scott, BriarPatch Sustainability Coordinator

The Download on In-House Packaging

Hereat BriarPatch, we are dedicated to sustainability, right down to the packaging we use. But identifying packaging that meets our standards of care presents a unique challenge.

We aim to find packaging with minimal negative environmental impact AND retain the quality and shelf-life of the product without compromising human health or safety.

But a number of factors further add to the complexity of this choice, from supply-chain constraints to limited access to recycling and commercial composting and ever-changing state and federal regulations. Despite the challenges, we continue to make progress towards our sustainability goal of reducing in-house plastic packaging by 40 percent in 2025.

What kind of packaging are we talking about?

Our in-house packaging includes all bags, containers and utensils used in the Deli, Bulk, Produce and Meat & Seafood departments.

In 2022, BriarPatch spent 8 percent less of our total packaging budget on plastic. That means we spent 67 percent of our packaging dollars on renewable and/or recyclable materials like paper, glass, bioplastics and fiber.

We stopped purchasing plastic straws and polystyrene meat trays and introduced deli desserts in glass jars that can be reused at home. In 2021, we replaced plastic wrap on our

retail cheese with biodegradable cellophane made from wood-based fiber.

We have a new Packaging Policy that defines the materials we prefer and the ones we avoid. We have focused our efforts on reducing the overall use of packaging, and choosing packaging made from reusable, renewable and content that can be readily recycled at the waste treatment center. We continue to seek out alternatives to plastics that can’t be recycled and eliminate materials with health concerns.

The Packaging Policy is our guiding document to help us source the best packaging materials available.

We acknowledge that most packaging, no matter the material, is still single-use and likely destined for a landfill. The viability of recycling is narrowing and there is no access to bioplastic composting in Nevada County. Improving end-of-life solutions for packaging is just as important as the materials we choose.

BriarPatch will continue to explore ways to offer reusable options safely and effectively. We encourage shoppers to help us achieve our goal of reducing plastic packaging by utilizing reusable bags and containers in our produce and bulk sections as well as bringing your own cups, straws and utensils.

Sweet Summer Hydration: Sips, Sorbets and Sparkly Granita Goodness

Hydration

is essential on long, hot summer days, so why not make it delicious and fun?

Here are some recipes to enjoy chilled, frozen and blitzed into icy sorbet goodness, or flaked into a granita to savor by the spoonful or spike with kombucha, sparkly rosé or prosecco for a fun, fruity float.

2 lbs berries or other fruit — halved strawberries, blueberries, melon chunks

1 cup water or coconut water

1/3 cup sugar, or to taste

½ tsp lemon juice

¼ tsp white wine or champagne vinegar Pinch of salt

4 cups honeydew or Galia melon cubes

2 cups baby spinach

1 large cucumber

Juice from ½ lime

½ cup fresh mint leaves

¼ cup fresh basil leaves

3-3 ½ cups raspberries, peaches, diced watermelon or mango

1-2 Tbsp raw honey, to taste

1 tsp fresh-squeezed lime juice

¼ cup water, as needed

Smoothie

3-4 servings

Blend ingredients together with just enough water for the mixture to turn over. Strain everything through a fine mesh sieve or nut milk bag or enjoy as is. Serve over ice.

Sorbet

4-6 servings

Lay out fresh fruit over a rimmed baking sheet lined with parchment paper. Freeze fruit until completely solid, 3-4 hours or overnight. Place frozen fruit into the bowl of a food processor or high-speed blender, with other ingredients. Blend until smooth, adding a little warm water and pressing down with a spatula to help processing.

Eat immediately for a softer texture, or transfer to a freezer-safe container and freeze 3-4 hours or until firm.

Granita

4-6 servings

In a blender, pulse together ingredients and then blend until smooth — about 1 minute. Pour into a freezer-friendly baking dish.

Freeze, uncovered, until mixture begins to freeze around edges, about 45 minutes.

Mixture will still be slushy in the center.

Gently flake ice crystals from edges into center of dish with a fork; mix thoroughly. Freeze 40 minutes more. Flake mixture with fork again, scraping ice crystals loose; mix thoroughly. Repeat freezing, flaking and mixing one or two more times until granita looks light, dry and fluffy.

For each cocktail, scoop 1 cup granita into a glass. Top with ½ cup sparkling rosé, prosecco or kombucha. Garnish with mint leaves and fresh, whole berries.

Don’t Toss That Pickle Juice!

Right now, you might have a jar of “liquid gold” in your fridge and you don’t even know it. Pickle juice is packed with piquant flavor prepped to pump up your provisions and potables.

Keep your whistle whet while active

With electrolytes like sodium, potassium and magnesium, pickle juice can help hydrate you when you’re on the go, beyond just plain water.

Make a magnificent marinade for proteins

The acidic, salty goodness of pickle juice brings flavor and tenderness to your next chicken, turkey, pork or beef recipe when you let it sit in pickle juice for several hours. The slight flavor of dill can also be a welcome addition.

Add tang to tzatziki, sparkle to salad dressing, and more “hum” in your hummus

Sauces, dips and dressings benefit from pickle juice added into the mix. Herby, tangy, salty… what’s not to like about kicking things up a notch?

Enhance potato, chicken and chickpea salads

Pickle juice can work wonders in your heartier salads, just be sure to dial back the salt and vinegar you’d otherwise add in. Add diced pickles and sweet onion right into the recipe for added crunch and texture.

Picklebacks, pickle-y whiskey sours, and pickle juice ice cubes for savory drinks

Chase your whiskey shot with a shot of pickle juice, aka a “Pickleback.” Or, add sugar to bread and butter pickle juice and you’ve got the ideal base for a twist on a whiskey sour that’s the perfect pairing for your charcuterie board. Freeze pickle juice into ice cubes for Bloody Marys and taste the flavor going up instead of getting watered down as they melt.

Boost the flavor of steamed veggies or boiled potatoes

Use pickle juice the next time you’re steaming or boiling veggies. You’ll get a dose of unrivaled dill-iciousness thanks to the salty, acidic and aromatic combo that pickle juice brings.

Brewskies and dog days go hand in hand, and for BriarPatch shoppers in our the Sacramento Watershed, craft beer can be found aplenty. Whether your palate prefers a pale ale, hankers for a hoppy IPA, or is keen for Kolsch, there’s no scarcity of suds at these beloved locally-owned breweries.

REDDING

Fall River Brewing

CHICO

Sierra Nevada Brewing Co.

Bullmastiff Brewing

SACRAMENTO

Bike Dog Brewing

New Glory Craft Brewery

FAIRFIELD

Heretic Brewing

Grass Valley Brewing

NEVADA CITY

Three Forks Brewing Co.

AUBURN

Auburn Alehouse

Crooked Lane

Knee Deep

Auburn Alehouse, Auburn

auburnalehouse.com

Founded in 2007, the Alehouse renewed a long beer-making tradition with a modern craft brew twist.

Gotta try Milk Stout and Mosaic Pale Ale

Bike Dog Brewing, West Sacramento

bikedogbrewing.com

What’s better than dogs and beer? Stroke your Samoyed while you sip a Saison at this pooch-friendly taproom.

Gotta try Lo-Fi Beats West Coast IPA and I’m Every Woman West Coast Pale Ale

Bullmastiff Brewing, Penn

Valley

bullmastiffbrews.com

Named after Mac and Annabelle, the owners’ pups, this brewery provides a friendly, local and community gathering place.

Gotta try Dog Gone Wild Hazy DIPA and Cool Drool West Coast IPA I MI

Crooked Lane, Auburn

crookedlanebrewing.com

This women-led team is on the map for their award-winning brews with unforgettable names like 1-2 Punch and Discover the Unicorn.

Gotta try 1-2 Punch Peach & Mango Hazy and Discover the Unicorn IPA

Fall River Brewing, Redding

fallriverbrewing.com

From its birth in a home garage to its taphouse, this husband-and-wifeowned brewery has generated a devoted, beer-loving following.

Gotta try Numb Numb Juice and Numb and Nummer.

Grass Valley Brewing, Grass Valley gvbrew.com

This 15-barrel brewery produces a variety of easy-drinking, classic and innovative beers. Perfect pairing with our made-in-house beer brats.

Gotta try Lightnin’ Mike’s Gluten Free IPA and Brunswick Blonde Ale

Heretic Brewing, Fairfield

hereticbrewing.com

This community-focused brewery challenges traditional notions of style and pushes the boundaries of what’s possible.

Gotta try Juicier Than Thou IPA and Tangerine Tornado Ale

Knee Deep Brewing Co., Auburn

kneedeepbrewing.com

This family-owned microbrewery distributes beers throughout the U.S. and internationally. Their petand kid-friendly tasting room is open 7 days a week.

Gotta try Deep Haze Hazy IPA and Breaking Bud

New Glory Craft Brewery, Sacramento

newglorybeer.com

This colorful craft brand is unmistakable and so are the beers. They travel to the source to select the finest hops — just for your pleasure.

Gotta try Ubahdank West Coast IPA and Citra Dream Hazy

Sierra Nevada Brewing Co., Chico

sierranevada.com

In 1980, a hand-built brewhouse patchwork of pipes, pumps and tanks began making beers that forever changed the course of American craft brewing.

Gotta try Pale Ale and Hazy Little

Thing IPA

Three Forks Brewing Co., Nevada City

threeforksnc.com

Local farms and seasonality are central to the co-owners’ vision for a community hub at this bakery and brew pub.

Gotta try Oak Tree Pale Ale and Emerald Pool IPA Available at

B R E Flip your U G R

There’s nothing that says summer quite like sinking the chompers into a burger with all the fixin’s. And these days there are so many ways to build that perfect patty — from classic tried and true to Michelin star magnum opus. Pick your headliner ingredient and the possibilities are limitless.

Veggie Burgers

It’s burger time and the wide world of veggies is beckoning! Rather than a set recipe, here’s a technique that lets you vary ingredients depending on your taste and what you’ve got on hand. Starting with “The Basics,” choose ingredients from each category and follow the simple steps to your own masterpiece.

The Basics

1 medium onion, finely diced

2-3 cloves garlic, minced

1 tsp salt, more to taste

Olive oil

Cooked Beans plus cooking liquid

Canned Beans – Black, Cannellini, Navy, Pinto

Garbanzos

Lentils (green/red)

Mung Beans

Soybeans

Cooked Grains — 1 cup

Bulgur

Millet

Quinoa

Rice

Texture/Flavor — 1/2 cup total, choose two Chia Seeds, ground

Chopped Nuts (Almonds, Cashews, Walnuts, Pecans)

Chopped Olives

Chopped Sundried

Tomatoes

Flax Seeds, ground

Fresh herbs, finely chopped (Basil, Cilantro, Chives, Dill, Parsley, Thyme)

Nut Butter, unsweetened (Almond, Cashew, Peanut…)

Scallions, thinly sliced Sesame Seeds, hulled

Veggies — 2 cups total, cooked/finely diced

Beets

Bell Peppers

Butternut Squash

Carrots

Cauliflower

Corn

Kale

Mushrooms

Spinach

Sweet Potatoes

Zucchini

In large skillet over medium-high heat, heat 2 Tbsp cooking oil. Add onion, garlic and salt; cook until onion is translucent, about 3-4 minutes. Add veggies, cook until soft, about 6-11 minutes.

Transfer ¾ of the mixture to a food processor, along with remaining ingredients except for reserved bean liquid and frying oil. Pulse 5-10 times to combine; make sure to stop before it becomes a paste. In a large bowl, using a potato masher, partially mash the remaining ¼ of mixture. Add contents of

food processor to the bowl along with mixture mashed by hand.

Press mixture between your fingers. If too crumbly, add reserved bean liquid, 1 Tbsp at a time until it sticks together. Too wet? Add more dry binder, 1 Tbsp at a time until you can form a patty. Add salt to taste. Using ½ cup per patty, form mixture using a jar lid (about 4” dia.) lined with parchment paper. Place patties on baking sheet lined with parchment paper. Refrigerate patties at least ½ hour so they can bind further.

Spices — 3 tsp total Chili Powder

Citrus Zest

Coriander

Cumin

Curry Powder

Oregano

Pepper

Smoked Paprika

Italian Seasoning

Poultry Seasoning

Taco Seasoning

Turmeric

Dry Binders — 1/2 cup of one of these Breadcrumbs

Cornmeal

Ground Oats

Panko

Stovetop Method: Heat 1 Tbsp cooking oil over medium heat in large skillet until shimmering. Add burgers to pan and cook 13-15 minutes, flipping them every 2-3 minutes.

Oven Method: Bake at 350º for 15-20 minutes, flipping over halfway through. Serve immediately, or cool and wrap each burger in foil. Place them in a freezer bag and freeze for later. Reheat in dry pan on stovetop, or in oven or microwave.

Crab Burgers

4 servings

Like a mega crab cake on a bun.

1/3 cup mayonnaise

1 large egg, lightly beaten

2 Tbsp thinly sliced scallions, white tips only

2 Tbsp chopped parsley

½ tsp Worcestershire sauce

1 tsp dry mustard

1 tsp hot sauce

Kosher salt and pepper

1 lb lump crab meat, picked over for shells

2 ½ cups panko bread crumbs

1 vegetable oil, for frying

4 kaiser rolls

2 Tbsp unsalted butter, room temp

Lettuce — for serving

Tomato slices — for serving

In large bowl, whisk together mayo, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, parsley and salt and pepper to taste. Fold in crabmeat and 1 cup panko until just combined.

Line baking sheet with parchment. Divide mixture into 4 portions and form into patties. Put patties on baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes.

Remove crab patties from fridge. Place remaining bread crumbs in a shallow dish. Dredge patties and pat along edges.

In a skillet over medium-high heat, add oil and heat until hot but not

smoking. Place patties into oil and cook about 3 minutes per side. Transfer to paper-towel-lined plate to drain. Season patties with salt while still warm and place on baking sheet in 250° oven while you toast the buns.

Slice kaiser rolls in half, butter and put on a sheet pan and toast under the broiler. Assemble burgers with lettuce and tomato slices and serve with your condiments of choice.

Salmon Sliders

4-6 servings

These are easy to put together, from budget-friendly canned salmon. Pressed for time? Grab some made in-house at the BriarPatch Meat and Seafood counter, or “Henry & Lisa’s” Wild Alaskan Salmon Burgers from the frozen food section.

1 large egg

2 7 ½ oz cans of salmon, drained

½ cup Italian herb breadcrumbs

¼ cup nonfat plain Greek yogurt or sour cream, plus more for serving (optional)

1 ½ tsp Dijon mustard

1 tsp lemon juice or white vinegar

1 tsp onion powder

1 tsp garlic powder

¼ tsp cayenne powder

2 Tbsp chopped parsley, plus more for serving (optional)

1 tsp chopped fresh dill or ½ tsp dried dill

1-2 Tbsp olive oil – for cooking

In a large bowl, lightly beat egg. Add drained salmon, bread crumbs, Greek yogurt, Dijon, lemon juice (or vinegar), onion powder, garlic powder, cayenne. Using a fork, break apart salmon further and mix lightly to combine. Gently stir in parsley and dill.

Divide into 4-6 equal portions and shape with your hands into patties.

Heat oil over medium heat in a frying pan or iron skillet. Cook patties on one side until deep golden brown, about 3-5 minutes. Flip patties gently using a long, flexible spatula; cook for 3-4 minutes more, until the same color on both sides and cooked through.

Serve on small buns, slider-style. Can be frozen up to 3 weeks; to reheat, let thaw in fridge then reheat in a lightly oiled skillet with a lid. Add a splash of water and put lid on to lock in moisture to steam patties.

The Best Way to Build Your Burger

While there is no wrong way to make a burger, there are some ways that will help you avoid issues like soggy buns, nonoptimal flavor melding, and most frustrating of all, escaping toppings. Use the strategy below to build your best burger.

Top Bun

Condiment

Divide your condiments between the top and bottom buns. By doing this, you will make a sort of “mortar” that will help hold toppings in place.

Veggies

If using onions and pickles, place the pickles inside the onion slices to keep them from sliding around.

Protein with melted cheese

Cheese can be melted on top as the patty finishes cooking. The melted cheese will help keep veggies in position.

Veggies

Veggies serve as a barrier for the bun, preventing the patty's juices from seeping in and causing it to become soggy.

Condiment

Slippery veggies like lettuce and tomato should go on the bottom so that the second condiment and the weight of the patty will hold them in place.

Bottom Bun

Congratulations

To Our Newly Elected Board Members

Alana Lucia

Jonathan Collier Lindsey Pratt

Advertising in The Vine is

Want to get noticed by a growing audience?

Our digital and print format circulation is now over 20k, available to readers throughout the GV/NC community, and on down the 49 to Auburn. Copies are distributed via email and direct mail to Co-op Owners, and available at locations all over Grass Valley, Nevada City and Auburn.

Go Green!

25 years

TICKETS ON SALE NOW!

FRI-SUN, SEPT. 29-OCT. 1, 2023

Nevada County Fairgrounds, Grass Valley, CA

THE ELDERS • THE JEREMIAHS

ALASDAIR FRASER & NATALIE HAAS • ON THE LASH

EAMONN FLYNN & DUBLINESQUE • & MORE TBA!

Chris Gilbert

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Moe Howard Paul Haas

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