The Vine - Summer 2024 - BriarPatch

At Home on the Range — Nevada

County Free Range Beef

Pgs. 12 & 13

Sisters of Jerky

Pgs. 18 & 19

June - August 2024

The Vine Team

Director of Marketing

Rebecca Torpie

Editor Paula O’Brien paulao@briarpatch.coop

Art Director Holly Pesta

Contributing Photographers and Designers

Maria Ferlic, Patti Glenn, Seanan Maher, Paula O’Brien, Shannon Ronan, Elizabeth Strong

Content Contributors

Alana Lucia, Chris Maher, Seanan Maher, Paula O’Brien, Lauren Scott, Rebecca Torpie

BRIARPATCH FOOD CO-OP

290 Sierra College Drive

Grass Valley, CA 95945

530-272-5333

Rock Creek Plaza

2505 Bell Rd

Auburn, CA 95603

530-65-FRESH

For store information, visit briarpatch.coop

Recipes from the Editor

By Paula O’Brien, Editor

There are a lot of wonderful apple varieties that come to our Produce section each year and into your shopping baskets. And, did you know that we donate 10 cents for every pound of apples sold to two different school or nonprofit-run community gardens each month? The money donated through our Apples for Gardens program goes directly to help cover the costs of its garden educators and infrastructure. Since the program’s inception in 2020, folks like you have raised over $50,000 for local gardens! With back-to-school taking place at the tail end of our Summer Vine, (don’t worry kids, you don’t have to start thinking about class just yet!) it’s the perfect time to share recipes that feature apples, AND are fun and easy to make. Roll up your sleeves, wash your hands and hop into the kitchen!

Fun for parties & easy to make!

Apple ’n Nutty Butter Smiles

Makes 8 smiles

These chompers are painless to put together and make a great gift for your dentist!

1 apple, your favorite kind

1 jar peanut, almond or other yummy nut/ seed butter

Mini marshmallows, raisins and other things for “funny teeth”

Small mint or parsley sprigs (got something green in your teeth!)

Core apple, using a corer. If you don’t have one, cut apple in half lengthwise, scoop/cut out seeds in center and remove other stem/etc. bits, keeping the halves as whole as possible. Making all cuts lengthwise, cut each half into quarters, then each quarter in half and then those pieces in half again. 16 total pieces. See *note* below to keep apples from browning.

Spread about 1 tsp nut butter onto each apple slice. Put one row of mini

marshmallows and other "teeth" across one apple slice. If you're putting any herb sprigs in there, this is the time! Sandwich another slice together with that one, pressing firmly until they stick. Take some fun selfies with your new choppers and then eat 'em up!

Note: ** Making these ahead of time? Keep apple slices from browning by first soaking for 10 minutes in a combo of 1 tsp salt in 2 cups water. Rinse and pat dry and then use to make smiles. Store in airtight packaging until ready to serve.

Easy Peasy Turkey-Apple Meatballs

Makes about 12-14

Use this recipe for patties instead, or a little bit of both!

2 tsp olive oil, plus a little more to grease baking dish

1 medium onion, finely chopped or minced

1/2 small apple, like Granny Smith, finely chopped or shredded

1/4 cup grated carrot

1 clove garlic, minced or through a garlic press

1 lb lean ground turkey or chicken

1/2 cup breadcrumbs

2 1/2 tsp dried parsley

1/4 tsp smoked paprika

2-3 Tbsp grated Parmesan

1 egg, beaten

Salt to taste

Optional: About 1 Tbsp tomato sauce

Sweet Oaty Cookies

Makes about 20

These cookies are perfect for anytime you need a quick grab-and-go snack.

Preheat oven to 350º. Grease a 9" x 13" baking dish with oil.

Heat 2 tsp oil in saucepan. Sauté/stir onion, carrots and apple 3 minutes, until soft. Add garlic, sauté 30 seconds more. Set aside to cool.

Mix together ground meat, breadcrumbs, parsley, paprika, Parmesan and tomato

2 cups whole wheat flour

1 cup rolled oats

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

Pinch of salt

1 large egg

sauce (if using). Add in beaten egg and stir to combine.

Form mixture into meatballs, about 1" in diameter, or patties as big or small as you'd like. Place in rows in the baking dish.

Bake 15-20 minutes, or until lightly golden and internal temperature reads 165º. Let cool. Enjoy!

1/3 coconut oil, melted

3 Tbsp honey

1 Tbsp orange juice

1 tsp vanilla extract

1 cup grated carrot

1 cup grated apple

1 medium banana, mashed 1/3 cup chocolate chips, optional

Preheat oven to 350º. Line a cookie sheet with parchment or silicone mat.

In a large bowl, mix dry ingredients. In a small bowl, beat the egg. Add vanilla, honey, orange juice and coconut oil and stir together. Add mixture to the large bowl with dry ingredients and mix well to combine.

Add carrot, apple and banana. Stir again until everything is well mixed. Add in chocolate chips, if using. Roll dough into 1" balls, you should get about 20. Place each on cookie sheet and press down lightly with a fork.

Bake 13-15 minutes.

Let cool on wire rack.

We’ve Got the Funk! — Kimchi

Some of the best things in life come about through necessity or improvisation, like kimchi, which was originally created to ensure proper food storage. The first inhabitants of what’s now Korea had huge problems growing crops in the bitterly cold winters, so to make the fall harvest last, they used salt to preserve what they had.

Fermentation and pickling took the place of a fridge in the storage of local produce. Writings from the Three Kingdoms period (1st century BCE – 7th century CE) talk about the proficiency with which they were able to turn their crops into something storable, edible and more nutritious than what they started with.

Mentions of kimchi were first documented in the Goryeo Period (10th - 14th century CE). Though the components of kimchi can vary, the original kimchi was made from radishes. Through trade with other kingdoms, new vegetables found their way to Korea, including napa cabbage. Over hundreds of years, new spices and vegetables have been made into kimchi. These days there are over 200 kinds, some used just to accompany specific dishes or recipes. You could say that kimchi is an acquired taste, with its mix of hot and spicy flavors and a funky smell that stops some people before they even get their mouth anywhere near it. That funk is the umami kick that propels dishes onto a whole new level when it comes on board. Time to give it a fresh try!

If you’re one of those folks on the fence about kimchi, here’s a recipe that’ll give you a fresh take on what can be termed as a surprisingly satisfying combination of sour and spicy, with a bit of tingly fizz in there for good measure.

Creamy Kimchi Dip

Makes 6 servings

This is a great intro to kimchi, since the sour cream tames its assertiveness and gives your tongue some protection from the spice. Great as a dip, or a topper for baked or smashed potatoes! Save the extra kimchi liquid to flavor soups, stews or drinks such as a Bloody Mary or Michelada.

1 cup plus 2 Tbsp napa cabbage kimchi, divided

4 oz sour cream

4 oz cream cheese, softened

1/4 cup shredded sharp white cheddar

1 Tbsp gochujang

1 Tbsp toasted sesame oil, plus more for drizzling

1 tsp fresh lemon juice

1 tsp lemon zest Dash soy sauce Salt

2 Tbsp chopped scallions

For serving: Rice crackers and sliced veggies — carrots, celery, radishes, cucumbers

Optional: Toasted sesame seeds, chili crisp oil for serving Squeeze kimchi over a bowl to remove as much liquid as possible.

Add to a food processor: 1 cup kimchi, sour cream, gochujang, cream cheese, cheddar, toasted sesame oil, lemon juice and zest and soy sauce. Process until just slightly chunky. Transfer to a bowl. Adjust salt to taste. Chop remaining 2 Tbsp kimchi and place as garnish. Drizzle with toasted sesame oil and/or chili crisp oil and sprinkle on scallions and sesame seeds. Serve with raw veggies and/or crackers.

Check out the digital edition for additional kimchi recipes

InCommitting to a Positive Culture

By Chris Maher, General Manager

2023 we welcomed nearly 1,500 new member-owners to the BriarPatch community. That is double our usual annual number. Our family has now officially expanded to the Auburn area and the cooperative model has taken root there. It’s an exciting time to be part of The Patch.

Co-op’s leadership in the future.

But what does our Board actually do? The short answer is that the Board ensures that BriarPatch remains financially healthy, provides a great workplace for our staff and that we remain committed to being an equitable and successful business that gives back to our community.

One example of Board work that I am especially proud to share is it voted

“We are grateful every time you ‘vote’ for BriarPatch when you make a shopping trip to one of our stores.”

In May, we had our Board of Directors’ election. This year we welcomed back three incumbent directors, all with the experience of having helped us vision and strategize our expansion. We’re grateful they are still on the journey with us.

An all-incumbent election can be good in times of change for the continuity and institutional knowledge that having the same directors over a longer period of time brings, yet we also look forward to new perspectives on the board. Perhaps some folks from this new cohort of 1,500 — many of you who come from “down the hill” — may be interested in becoming a strategic leader of BriarPatch and joining the

to recognize an 8th cooperative principle of Diversity, Equity, and Inclusion. This has been somewhat controversial in Co-op World as the International Cooperative Alliance (ICA) has not officially recognized this principle. BriarPatch joined many other food co-ops, credit unions and other cooperatively owned businesses in choosing to recognize the principle in the absence of ICA leadership. BriarPatch works toward fostering an equitable environment and is

committed to creating a culture of diversity, equity, inclusion and social justice in all of its endeavors. We hope that this public declaration, along with that of the National Cooperative Grocers (NCG) and other food co-ops across the country, will encourage the ICA to similarly adopt the 8th Principle that spells out the critically important cooperative values of diversity, equity and inclusion that have long been a subtext of our history, but never formally documented and solidified as a pillar of our cooperative identity.

The BriarPatch community’s 8th Principle resolution is a call to action for the cooperative community as a whole to commit to a culture of positive, inclusive change. We invite the ICA to take a leadership role in this movement and make this important step in our evolution, because representation matters.

We are grateful every time you “vote” for BriarPatch when you make a shopping trip to one of our stores. And to those of you inspired to dive deeper into participating in our governance, we look forward to hearing your voice.

Similarities with Nature

By Alana Lucia, Director-at-Large

Whensummer comes after a long, wet winter and spring, it is a joyful time and the renewing energy of the sun is palpable. As in nature, we humans emerge into summer ready to get things done, ready to fulfill the dreams concocted during the rains, ready to come together. What I love about the cooperative business model is that there are so many similarities with nature.

Nature is never a monocrop, but a coming together of different flora and fauna species to produce that which we all need. There is growth, there is abundance, and there is a grand variety. This is something that we hope to emulate in our cooperative as well. A variety and abundance of local produce is not only physically heathy for our bodies, but it is healthy financially and environmentally as well. To see the numbers of local producers on our shelves increase shows that we are able

to support one another in our community in a solid financial way, keeping dollars local, supporting livelihoods within our region.

helping in the support of this dynamic community. And I am grateful for all the people who live, work, play, and break bread with us, and all they offer for us to thrive.

“Nature is never a monocrop, but a coming together of different flora and fauna species to produce that which we all need.”

We often see the same individuals (the farmers, the business owners, the makers) showing up at local events. They donate their time, their products, and their attention to the different collaborative projects and goals and it continues to make this a strong, vibrant community. I am grateful that we have BriarPatch as a growing, thriving market

As you are out on your adventures this summer, please send your blessings to one another for all that we bring to this wonderful place we call home. Be careful at the river. Stay hydrated. Share the love.

To-may-to, To-mah-to To-may-to, To-mah-to

German Striped

Striped tomatoes tend to have the fruitiest flavor, and the German Striped do not disappoint. A classic for a good reason, it's one of the best-tasting out there. A beefsteak with complex, fruity notes. Pay attention when you slice this beauty open, the marbled interior is worth the price of admission all on its own.

Valencia

These have a unique appearance — round, smooth and resembling the Valencia orange from where they get their name. With a juicy, meaty interior and few seeds, they’re an excellent slicer and also great for sauce. Look for them mid-season, their “old-time tomato flavor” and texture are delightful.

Black Cherry

The deeper the purple, the more sun they’ve gotten while on the vine. Black varieties have rich sweetness and depth of flavor, but are mostly full-sized. Here you’ll get bite-sized baubles of sweet deliciousness, perfect for eating straight out of the garden or snacking on the go!

Sungold

Green Zebra Stripe

Not all the best tomatoes are red. And even though they look like they’ll be tart, they’re actually sweet and bright with a touch o’ tang. Small to medium in size, this type hasn’t been around for that long but its looks and rich flavor have made it an instant classic.

The sun’s warmth and vibrance packaged into bite-sized morsels of citrusy goodness have a thicker skin than most cherry-sized tomatoes. They start out with a snappy tartness that ripens into a tropical-tinged sweetness almost like candy. So if you like piña coladas and getting’ caught in the rain, or skewering and grilling tomatoes… go for the gold.

Goldie

A mellow pick when it comes to flavor, but folks talk about these like they’re a 1940s starlet, “balancing fullbodied beauty, poised grace and pure sweetness.” Timeless and tasty, Goldies are the perfect modern-day models to represent the best of heirloom tomatoes.

Want the flavor of summer itself? Look no further than the rainbow of tomatoes you’ll find dancing through BriarPatch's Produce Department, farmer’s markets and your own backyard. No matter what colors they are, make sure they’re fully ripe so they're at peak quality.

Amana Orange

Originally grown by the Amana Colonies, a group of German Settlers in Iowa in the 1920’s. Color ranges from pale yellow-orange to a rich orange with blush tones. Orange tomatoes are usually pretty low on the acid scale, and this one is true to form…with a hint of tropical flavor (think subtle mango meets pineapple) to boot. Big and beefy, gets as big as 1-2 pounds!

Cherokee Purple

One of the most popular heirloom tomatoes, it’s said we have Cherokee tribe members in Tennessee to thank for cultivating this beauty over the past century. Its disease resistance and ability to handle dry spells balances out the effort needed to stake and cage the big, bushy plants, and the sweet, vibrant, umami-laden flavor makes all the effort worthwhile. It often gets cracks as it grows, and one seed catalog describes it as “looking like a leg bruise!”

Mortgage Lifter

This is a big guy, and could just be your best bet to win a county fair contest. Sweet rich flavor for days...and an origin story that can differ depending on who tells it. It does involve a guy named "Radiator Charlie" who kept cross-breeding the largest tomatoes in his garden year after year until he was able to sell plants for $1 a pop and pay off his $6,000 mortgage. Part of the Slow Foods US Ark of Taste, a catalog of over 200 delicious foods in danger of extinction.

Cali-style BLT with Avocado and Fried Egg

Makes 4

The ingredients speak for themselves here, no need to get fancy, unless you want a little chili crisp to stir things up!.

8 slices bread, toasted 1/2 cup mayonnaise

Several squirts So Good Miso Mayo (or your favorite)

16 slices bacon, crispy

1 cup arugula or little gem lettuces

1-2 avocados, sliced lengthwise

4 large eggs, fried

2 large tomatoes, sliced

Pinches of salt and pepper, to taste

Optional: Chili crisp oil

Spread mayo over one side of each slice toasted bread. Add Miso Mayo on top of that. Layer one slice of toast with 4 pieces bacon and a few leaves of greens.

Top with tomato slices, a few pinches salt and pepper and a fried egg — followed by a little chili crisp oil if using.

Cover with second slice of toast, mayo side down. Repeat to make other sandwiches.

COMMUNITY Spotlight

The patch is giving back! The Patch

is

giving back!

This June, support Child Advocates of Placer County (Auburn) and Nevada County (Grass Valley) when you Round Up at the Register. Both organizations focus on the safety and security of children and parents in our local areas.

The 2025 Round Up at the Register recipient applications will be opening up this summer! Keep your eyes on our website and social media for more information.

Introducing the latest addition to our Nonprofit Neighbors, The Auburn Senior Center, whose mission is to honor the dignity of seniors by enriching their quality of life while supporting their independence and vitality. Volunteer opportunities include administrative tasks, teaching a variety of classes, and so much more!

You can receive up to TWO BriarPatch 15% discounts every month through our PatchWorks Volunteer Program.

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

In January, BriarPatch was able to support Ophir STEAM Academy’s school garden through our Apples for Gardens program. Here is what their Principal, Kate Nettnay, said after receiving those funds: “Being a recipient of the Apples for Gardens funds has allowed us to expand our school garden to feature an orchard of fruit trees! This will lead to more educational and ‘farm-to-fork’ opportunities for our students!”

Apply to be an Apples for Gardens Recipient: briarpatch.coop/apples.

OWNERS’ Info

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.

Why Be a Co-op Owner?

Owner Appreciation Months

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

5% off all BriarPatch brand supplements. Be well and save!

Opt into E-Receipts and automatic Register Round Up

Email hellobriarpatch@briarpatch.coop to sign up.

Senior Discount

Owners 66 and wiser may apply to receive 2% off every day and 5% on Wednesday.

Be a PatchWorks Volunteer

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

Special Orders

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

Check out more owner benefits at briarpatch.coop/join-the-co-op.

Board Members and Meetings

Board of Directors

Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace,

Mark Fenton, Katie Ivy, Alana Lucia, Lindsey Pratt, Deborah Yashar

To contact all the Directors, email: 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 25, 2024 Tuesday, August 27, 2024

Board Development Committee

Finance Committee

Executive Committee

Governance Committee

Ends Policies

BriarPatch Co-op exists so that members of the communities in which we live, work, and serve will benefit in ever-increasing ways from:

• Vibrant and sustainable organic and natural foods grocery stores.

• An inclusive and resilient regional food system.

• An equitable and expanding cooperative economy.

AT HOME ON THE RANGE —

Nevada County Free Range Beef

“If there’s one thing we want people to get, it’s that they can trust us, trust the brand,” says Elizabeth.

To carry on the legacy of methods and stewardship practices that Jim Gates put into practice that made Nevada County Free Range Beef (NCFRB) a standardbearer for high-quality, responsibly raised beef. To keep providing the herd with care and attention and to respect and replenish the land on which they live and thrive.

Ownership may have changed but the values have not.

Grant and Elizabeth Strong officially took the reins of the company back in September 2023, after a long process of exploration and consideration of their ownership for all concerned. Jim was ready to move on from the business,

and if the right succession opportunity didn’t present itself, he was ready to close operations. The Strongs made it through the “courtship,” and continue to benefit from Jim’s ongoing support as they navigate all matters big and small that come with the responsibilities of ranching.

Both Strongs have long family histories in ranching. Grant is a third-generation rancher. His family (Robinson) established the Robinson Ranch in the late 1870’s. Elizabeth was born in California but moved with her family to Montana in 1983. Her family worked on local ranches and in 1988 began managing a large ranch spanning Montana and Wyoming. At its height, it was listed in the top 10 largest ranches in the United States and had over 10,000 head of mother cows, over 25,000 deeded acres and 225,000 leased acres. They’ve been active in 4-H and FFA and were leaders in 4-H organizations as well.

Says Elizabeth, “It’s mandatory for ranchers to support the earth and environment so they can support the animals they raise and their families. I think it’s often not talked about or highlighted in the ranching industry because, for us, it’s just part of the job, it’s not seen as an option or ‘cool’. The better we take care of the land, the water, the habitat — the more successful we will be… When people talk about ‘regenerative’ and ‘sustainable’ land management practices, these are exactly what we were using before taking the helm at NCFRB, and what generations of our families used before us.”

Grant and Elizabeth are joined in their efforts by their three children, James, Tessa and Wyatt. They are their “right hands” in this business that supports a common interest. James and Tessa are teens (16 and 14), “so independent and know what needs to be done way before being asked,” says Elizabeth. They’re included in decisions and share outcomes, and are involved in FFA and 4-H and cattle showmanship. Wyatt, even at four years old, knows what’s going on and is their little PR guy. He sits in business meetings and helps feed cows and deliver beef. “This industry creates amazing and self-reliant kids, we are so proud of them!” she adds.

It’s great to have such good help, considering the details, planning and

The Strong Family — James, Tessa, Wyatt, Elizabeth and Grant — photo credit Paula O’Brien

Tessa helps Wyatt with his belt — photo credit Paula O’Brien

lead time needed when tending a herd. There are 25-30 different leased land plots with things to plan around, such as spring irrigation, winter feeding and calving in the fall and winter. There are projections for a demand-based herd, social media activities, and the

“ ” It’s mandatory for ranchers to support the earth and environment so they can support the animals they raise and their families.

work required to maintain and expand the reach of their products. This is a business where there are no vacation or sick days. Oh, and if you have some of their meat in your freezer, they started planning for that to get to you about two and a half to three years ago. Think of all the twists and turns that can take place over that length of time, and you’ll see why this is an all-in, all-hands effort.

The Strongs take pride in their community ties and value the partnerships they have with the stores and restaurants that offer their beef to patrons. You’ll find a list of both on their website. The past few years reinforced to them the importance of a strong, reliable local food network and the support that comes from within the community when

larger supply chains break down. They’re grateful for businesses like BriarPatch that are committed to the well-being of the surrounding community, that value the time and effort it takes to provide quality food in a sustainable way.

Tips for folks who aren’t that familiar with grass fed/finished beef? Grass-fed, grass-finished beef handles differently than that which is grain-finished. The meat likes to be thawed and then cooked on low heat. It isn’t as forgiving as grain fed beef because it has less marbling (fat) whereas the grain fed can be cooked at higher temperatures and remain juicy. A solid medium rare to medium is when NCFRB’s beef tastes the best. (Sorry, well-done steak lovers!). Nutritionally speaking, grassfed/finished beef is considered lower in saturated fat because it has less fat than grain fed cattle. It’s also shown to have a higher level of Omega 3 fatty acids. However, grass and grain finished beef are very close in iron, zinc and protein. When it comes to different cuts, flank steak is one of Elizabeth’s favorites, and NCFRB also offers specially cut fajita meat, so folks have another, quick and convenient way to enjoy the oft overlooked but highly flavorful flank. At the top of her dinner wish list, though, sits the bone-in ribeye, BBQed! However, the reality of life with a family that’s short on time and not in the house very much means that ground beef is often the go-to option. Most of the restaurants that have NCFRB on their menus are using multiple

cuts for burgers, kebabs and sandwiches. All the while, Jim Gates continues with support during this transition. Says Elizabeth: “He has been the mind, body and soul behind Nevada County Free Range Beef for its entire existence. His legacy carries on through practices, stewardship and relationships. He knows the cows, the land and the business better than anyone and we are excited to continue his legacy.”

Find a great meatloaf recipe on our website! Visit briarpatch.coop/recipe/ dinner-by-the-dashboard-light-meatloaf

Wyatt and Tessa practice roping — photo credit Elizabeth Strong

BriarPatch Deli Hacks YUM ON THE RUN

The BriarPatch Deli is full of options for your noshing pleasure. Of course you’ve got completely pre-made goodies in the service case, grab ’n go and made to order. But, what about opportunities to flex your creative muscle? There’s plenty to play with as you craft a salad or a collection of components to take home and (minimally) work with.

When it comes to getting a meal on the table quickly, there’s nothing quite like having quality, value-added ingredients, things where you aren’t just starting from scratch. Our Deli has great options that’ll give you a head start in the race towards the finish line.

What To Look For

Take a quick lap around the Deli for inspo (walk, don’t run!). There are plenty of shortcuts in your “semihomemade” cooking.

Soups — They are awesome (and scratch made, by the way) and make a meal on their own. Pair some with that rotisserie chicken, a sleeve of Field Day Golden Round crackers crunched into a crumbly topping, cottage and cream cheeses. Add a few spices, pop everything in the oven, and you’ve got a fantastic comfort food casserole! Bonus points for throwing in a few peas and

Rotisserie Chicken — Now you’re more than half-way there. Some for your salad at lunch, and the rest is available for dinner or lunch again tomorrow! Remove the meat, chop or shred, and add to soups, stews, casseroles. Take the skin off in big

maybe even artichoke hearts — a little of each from the salad bar and you don’t have to buy the entire package or jar. (The QR code on page 15 will lead you to the recipe in our digital edition.)

Same goes for extending a quart of our Deli soup into a meal for the whole family. Add in a box of cooked pasta noodles, or scoops of quinoa or other grain. Warm and fold in a bag of frozen peas, corn or other veggies your crew likes.

Salad Bar — Combine lettuces with the mix of chicory greens, work towards a Greek-salad-style medley of goodies, eat the rainbow! Croutons and pumpkin seeds are great to add to a salad for extra bulk and crunch.

shredded cheese. Hit it with some dressing and mix/shake it up to combine. It might seem counterintuitive since usually you put stuff like this ON TOP of salad greens, but this gives the flavors a head-start at melding, and you’ll know how much you have instead of it getting lost under leafy greens. Add a few diced bell peppers and you’ve basically got an egg salad. Scoot all that to the side, add your greens to the box, and whatever else you want, including a few of the olives from the Olive Bar. The saltiness will balance out the creamy richness of everything else.

pieces and fry ‘til crisp. Voilà, Chickie Chips! Then, save the bones for stock. It’s the gift that keeps on giving.

Craving a good dose of protein? Start with hard boiled eggs, chickpeas or other beans, cottage cheese and some

Hot Bar — See what’s available that might lend a warm and tasty component to your salad, like roasted veggies or sweet potato wedges. You might find another grain option, beyond what’s on the cold side/salad bar that’d be good to add.

Olive Bar — Grab some pitted olives, marinated peppers and sundried tomatoes. Those’ll be great chopped up together with some fresh herbs as a bruschetta topping. A fresh baguette from the BriarPatch bakery and some goat cheese rounds out this appetizer. This is where you’ll also find roasted and marinated mushrooms. Put a few of these atop your salad along with the

Dirty Martini Pasta

Makes 4 servings

marinating liquid, and you've got a great flavor boost. You may not need dressing! Those olives are great for a more hearty, “meaty” salad…so don’t be shy about adding ’em.

Also, who says you can’t just take a little scoop of olive brine and put it on your salad? If you’re looking to go easier on the oil and cream-based dressings, this'll help your splash of vinaigrette go a lot further without extra calories.

Check out the digital edition for additional recipes

Simple, delicious and comes together quickly. Find pitted Castelvetrano olives in the Deli grab ‘n go, or with pits (and brine) in the Olive Bar. Want to make it a Dirty Dog (as in Hair of the...)? Dress it up with breadcrumbs and ultra-crispy fried egg with a runny yolk. Now if you only had big enough martini glasses to serve this in...

1 lb spaghetti or linguine

2 Tbsp extra-virgin olive oil

1 cup torn pitted Castelvetrano or green olives, plus 1/3 cup olive brine

4-5 cloves garlic, sliced Zest of 2 lemons

1/3 cup gin or vodka

2/3 cup finely grated Parmesan, plus more for serving

1/3 cup chopped fresh parsley

3 Tbsp unsalted butter

Salt and pepper to taste

Optional: ¾ cup panko breadcrumbs plus 2 Tbsp butter, or ¾ cup salad bar croutons, crushed

4 fried eggs, for serving

Bring a large pot of water to a boil. Add spaghetti and cook, stirring

occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining.

If using breadcrumbs, heat a large skillet and add 2 Tbsp butter. Once melted, add panko and toss to coat. Add a little salt and pepper and let brown slightly. Remove from heat to stop cooking, set aside. Clean skillet.

In skillet over medium heat, heat oil. Add olives, garlic and lemon zest. Cook, stirring frequently, about 3 - 4 minutes until fragrant.

Add gin or vodka and cook, stirring occasionally, about 4 minutes, until reduced by about half.

Add olive brine, pasta and ½ cup reserved pasta water. Cook, tossing constantly and adding more pasta water as needed, until pasta is coated and sauce is emulsified, about 2 minutes.

Stir in Parmesan, parsley and butter until butter is melted. Toss in ½ cup panko (if using). Top each serving with remaining panko, fried egg and more Parmesan before serving.

Everybody Must Get Stone Fruits!

Springtime’s

tree blossoms have transfigured into the juicy deliciousness of stone fruits —suhweet… Nothing says euphoria like summertime peaches, plums and cherries, and their seed-centered buds. Bliss yourself out to a whole new level while they’re at their zenith in the season. They speak to you, we swear.

Apricots

They’re delicate and highly perishable. Often less than one-fourth of the harvest makes it to market. Most fresh apricots are picked firm and not quite mature, to reduce shipping damage. They’ll still ripen in color, texture and juiciness, but flavor and sweetness stays the same as when they’re picked. Because of their fragile nature and fluctuating availability, our Produce department offers most just as “apricots.” Know that you’re getting the best of what’s available at the moment. Varieties can include the Robada and Patterson. Blenheim apricots were once the most popular California-grown variety, but they’re really not well-suited for the “rough and tumble” trip from tree to produce department to table — when you see them, it’s a real treat. They ripen from the inside out, so to gauge ripeness, look for a vibrant variety of color –greenness blending into the colors of a clear dawn sky, like yellow-orange-pink. The first bite will greet you with floral, honeysuckle-sweet goodness. We're very lucky to have some great local farmers who take care in bringing these to us.

You Might See: Blenheim and others.

Cherries

Each type has a unique sweet-tart flavor, so some are for snacking and others for pie and sweet treats. Often simply labeled “cherries” at the grocery store, more than 1,000 varieties are grown in the US alone!

You can’t go wrong just eating them out of hand, enjoying the depth of flavor and firm, juicy texture. A savory cherry salad with cooked fresh corn, arugula, feta cheese and a balsamic dressing would be a great way to enjoy each burst of cherry goodness with a fine supporting cast of flavors. Or, make Easy Boozy Cherries! The recipe’s on our website.

You Might See: Bing, Rainier.

Nectarines

Nectarines are a genetic mutation of peaches with smooth — un-fuzzy – skin and sweet, aromatic flesh. Yellow or white, they’re more delicate and sugary than peaches. Nectarines are great grilled! Put on a little olive oil and then lay them down gently to get a little char/ grill marks.

You Might See: Honey Fire, Rose Bright, Arctic Pride, various “Pearl”-named varieties

Peaches

Summertime’s “peach prime time,” so don’t miss all they bring to the flavor party! If you’re going to enjoy fresh, ripe peaches all by themselves, just make sure you've perfected “The Lean.” Take a bite and move away from the cascade of fresh, sticky peach juice gushing forth inevitably onto your clean clothes. Contain the juiciness in a dessert using pie crust, oatmeal-based crumbles or a cobbler’s biscuit topping. Peaches are also great in salsa, salads (grill briefly!) and even pickled!

You Might See: Princess Time, Spring Flame, Ivory Queen, Summer Sweet

Plums

Plums always pack a punch, adding zing to sweet and savory culinary creations alike. The flavor of the sweet fleshy interior contrasts with the tart, edible skin. Japanese plums usually have an oval-heart shape, firm flesh and are often eaten fresh. European plums are usually round, very sweet with juicier flesh and are used in baking or for making jams and jellies.

You Might See: Red Raven, Elephant Heart, Yummy Beaut

Hybrids

Since plums are related to other drupes such as apricots, peaches and nectarines, growers can cross these types of fruits to create new types of deliciously sweet varieties. Plumcots, apriums and pluots are all naturally developed fruits that combine varieties of apricots and plums. Plumcots are 50/50, apriums mostly apricot (75/25) and pluots mostly plum (75/25), each having their unique balance of “apricotness” and “plumness” when it comes to flavor, fuzziness and firmness.

You Might See: Pluots, Plumcots, Apriums

Who’d a Thunk It?

Stone fruits also include dates, olives, almonds, raspberries and blackberries? Ok, mind blown. Dates have that hard-asa-rock pit, so yeah that makes sense, but the others? Olives are often mistaken for veggies due to how they're spiced and used. They must be cured before eaten, unlike other tree fruits.

Some folks enjoy almonds when the hulls are still green and the inner part we enjoy dried and toasted is more jelly-like. It's a delicacy, since they’re fleeting and fragile, only keeping a few days before the peak experience has passed. Make friends with an almond farmer if you're interested in trying them this way.

As for the berries, you’re munching through some pretty solid “seeds” that are, in fact, pits.

CHERRIFIC

Upside-Down Stone Fruit

Cornbread

1 1/2 cups unsalted butter (12 Tbsp), softened

1/3 cup light brown sugar

1 tsp ground cinnamon

1/4 tsp cardamom

1 tsp salt

3 cups fresh stone fruits, pitted and sliced 1/2 inch thick

1 cup finely ground yellow cornmeal

¾ cup all-purpose flour

1 tsp baking powder

¾ cup granulated sugar

3 large eggs, room temperature

1/2 cup whole milk, room temperature

Preheat oven to 350º.

ILOVEYOU A PLUOT

Melt 3 Tbsp butter in a 10-inch cast iron skillet over medium heat. Stir in brown sugar, cinnamon, cardamom and ½ tsp salt. Cook/stir until the sugar is melted and bubbling, about 10 minutes. Remove skillet from heat, let cool slightly.

Arrange fruit in a circular pattern in bottom of skillet. Set aside.

Cake

Combine cornmeal, flour, baking powder and ½ tsp salt in a small bowl.

Using a stand mixer with paddle attachment — or a hand mixer — beat remaining butter and granulated sugar together on high speed until light and fluffy. Add eggs, one by one, beating after each addition.

On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then remaining milk. Increase speed to medium, beat just until well mixed, scraping down bowl once. Make sure no dry ingredients are stuck at the bottom of the bowl.

Drop big dollops of batter over fruit, then smooth it out with a spatula without disturbing fruit.

Bake 40-45 minutes, until top is golden brown, puffed and cake tester inserted in the center comes out clean. Cool 10 minutes. With cake still warm, run butter knife around edges, then invert onto a serving platter. Serve warm.

Sisters of Jerky

BriarPatch Food Co-op recently caught up with Shannon Ronan and Breelyn MacDonald of Two Chicks Jerky. Here are two Nevada City women who converted their passion into their main gig! Take a moment to get to know them, and their stellar products, better.

How did you decide to start Two Chicks?

I (Shannon) had started making homemade jerky for just Bree & I, to take to concerts, on road trips, as a healthy snack. I didn’t really like the other choices out there, and I wanted to know where the meat was sourced and that it was sustainably raised, as well as what was in/out of our marinade. After tinkering with some recipes, we landed on what’s now our “Classic” flavor. At the time I was working at a local dive bar in Mill Valley, the 2am Club (famous for being the location for the album cover of Huey Lewis and the News’ “Sports” album, but that’s another

story…). I started taking it to work to share with patrons, receiving a lot of positive feedback. Shortly after, Bree and I embarked on a 5-month road trip where we just ate, drank, hiked, and camped our way around the entire country.

chili peppers as part of the Two “HOT” Chicks flavor, our spicy rendition.

How do your product and company reflect your personal values?

During this trip, we shared the jerky with people as we went. The feedback was so good that one day I just looked at Bree, as an “a-ha” moment and said, “let’s make a business of this.” Knowing absolutely nothing about running our own business — not that that would stop me. More like, “challenge accepted,” ha-ha. Once we got home, I got to work learning and studying all I could, and got Two Chicks Specialty Goods, LLC up and running from the ground up.

Tell us about what goes into Two Chicks Jerky. How’s the meat raised, what goes into sourcing your other ingredients?

We haven’t strayed from our commitment since day one (when we were making it at home just for our own enjoyment), only using beef that is sustainably-raised, grass-fed, and antibiotic, hormone and nitratefree. In addition, our marinade uses gluten-free tamari (versus soy sauce). The ingredients for our marinade on both of our flavors are things you’d find in your pantry — salt, lime juice, honey, black pepper, garlic powder. Add habañero and

We’re both passionate about environmental and animal rights causes, which is why from day one it was important to us to source our ingredients with sustainability and how the animals were raised in mind. We won’t ever stray from using grass-fed beef free of antibiotics, hormones or nitrates. You’ll never find us using beef from a feedlot. In addition, we believe in the power of gratitude and putting out to the world the type of energy you’d like to receive. With this in mind, it was important to us to have a business model that included giving back. We created the “Giving

Shannon Ronan and Breelyn MacDonald

Hungry hiker

Photo

Back Initiative,” where we have given back a portion of our proceeds to the amazing Looking Out Foundation, which is a non-profit supporting several causes including environmental rights, LGBTQ+ rights, children in conflict, women’s rights, civil rights and immigration. How would you coach us to identify Two Chicks Jerky in a blind taste test?

Two Chicks Jerky has a classic cowboy jerky style and taste, but it’s not as dry as your typical old school cowboy jerky. We didn’t want it to kill your teeth or jaw, but we also didn’t want it to be too soft and overprocessed. We use a minimal amount of simple, clean ingredients so you can taste the quality of the meat and it’s not masked by a bunch of weird flavors. Basically, it would be the one that you tasted and then said, “Nailed it!”

What can we look forward to seeing from Two Chicks in the future, any new product ideas you can share?

Nothing set in stone, but we’re working on getting another turkey jerky going and possibly another beef flavor, so keep your eyes peeled!

Tell us a little about being an LGBTQ+, women-owned business, in general and also in the world of jerky. We are incredibly proud to be the ONLY Women & LGBTQ+ owned jerky company out there — it’s great knowing we’re bringing some representation to a very male-dominated industry.

What does it mean to be certified as an LGBTBE®? In terms of standards, benefits like access to supplier

diversity programs, and also what it means to you personally?

When you get certified by the NGLCC (National LGBT Chamber of Commerce) as an LGBT Business Entity, you get access to their business community database, including hundreds of corporate representatives from companies who want to work with diversely owned companies/products, and supplier diversity professional contacts. Through this, you can build strategic relationshipswhether contacting directly or through one of the NGLCC matchmaking and networking events also included in your certification. There’s also scholarship programs, mentorship and leadership trainings, and other business development tools at your fingertips. It’s really worth it for all of these benefits, and to be a part of this community of fellow LGBTQ+ owned businesses.

sauce company in Texas. So couldn’t use that. We landed on “It’s the Meat That Matters,” because we still wanted it to call attention to the quality sourced meat behind Two Chicks Jerky.

In what other ways do you support the LGBTQ+ Community?

We actually created a publishing company a couple years ago called Open Air Press and published our first book last year titled “Coming Out

Please explain your slogan “It’s The Meat That Matters.”

Kind of a funny story. So, our original slogan actually was “It’s All About the Meat” (that was on our original, homemade packaging before we became an actual business). But when we looked into if that slogan was trademarked once we were getting all the permits, trademarks, etc. in order, turns out that slogan was trademarked by some

Fishing "Weiss-guys" from Weiss Landscaping

Together — Memoirs on the LGBTQ+ Experience,” the mission of which is to help those going through the process of coming out to know that they’re not alone, or that it can get better. It was a major labor of love for 2+ years. You can find it at openairpress.com.

Breelyn and Shannon in Greece — photo credit Maria Ferlic

Sierra Lake

ICE IS BACK, WITH A (NOT SO)

S ummer is hot. Baking is hotter. What to do? Turn down the heat with the coolest retro dessert, the icebox cake.

Layered desserts of custard, cake or soft cookies—often called trifles or charlottes depending on where you live—have been popular since the 19th Century. Some are neatly arranged and sliceable beauties whose layers make a delightful pattern on your plate. Others are scoopable slumps, just as delicious and fun to eat (straight out of the serving dish—shhh!)

“

” The true beauty of this dish is its versatility, yet you can still keep it as easy-to-make or more of a challenge as you’d like.

So where does the name come from? An icebox is a nonmechanical chilling closet that holds large blocks of ice to keep perishable food fresh. The first electric refrigerator that was affordable for many became available in the 1930s.

SO) BRAND NEW INVENTION

This adaptation to storing food helped popularize this type of cake. And the name stuck.

While Nabisco helped launch the concept by printing a recipe on its cookie tins in the 1930s, the 1950s was really prime time for the icebox cake, when easy, packaged edibles and “back of the box” recipes were all the rage, making for a super simple dessert. By then, the technique could be boiled down, so to speak, to whipped cream and wafer cookies from a box.

The true beauty of this dish is its versatility, yet you can still keep it as easy-to-make or more of a challenge as you’d like. Buy-the-box gingersnaps or bake-your-own pound cake. Whip your own cream, make your own custard, or grab the Coco Whip, easy peasy.

So, what’s the recipe? Well, that’s up to you! The basic idea is to layer cake-like cookies that will absorb moisture from the other layers—custard, whipped cream, pudding or ice cream—followed by another layer of cookies. You can also use slices of cake, lady fingers, madeleines or langues du chat.

If you want to get fancy, adding in dollops of jam or sprinkling berries in between your layers are lovely additions. Your last layer should be the whipped cream. Top with a few berries, a bit of citrus rind or mint sprigs for garnish.

And what do you put this in? Well, the simplest is a clear, flat-bottomed serving vessel (alternatively, you could do individual size versions with the same concept). Scoop/spoon out your creation to serve. If you want to start getting fancy…spray a loaf pan with cooking spray, line it with cling wrap overhanging the sides, then do your layering. In this case, we recommend using dense cream ingredients that will slice, like ice cream, and freezing your icebox cake overnight. Once sufficiently frozen, flip over and gently but firmly pull out of loaf pan using the cling wrap. Serve at once, using a serrated knife dipped in hot water then wiped, to slice.

Did you know the first electric fridge to become widely available was made by General Electric in 1927 and cost $520 ($7,000 today!).

Luscious LemonGinger-Raspberry Layers

Makes 6 servings

Nice and light, with a sweet bit of bite!

9 - 10 oz tub So Delicious or TruWhip non-dairy whipped topping, thawed per instructions

6 – 8 oz lemon curd (we like Bonne Maman)

25 – 30 gingersnap cookies

6 oz raspberries

2 oz crystallized ginger pieces, chopped or sliced into strips, for garnish

Using a food processor, pulse gingersnaps into small chunks. If you’re using a baking dish instead of individual glasses, you don’t have to break the cookies into small chunks, or leave them whole.

Using individual glasses with about 1½ cups capacity/bowls or a 9” x 9” baking dish, place a layer of whipped topping. Use two spoons, one to scoop the topping from the tub and the other to scrape the topping off the other spoon and direct it where it needs to go to make the layer even. Repeat this two-spoon process with about 1/3 of the

lemon curd, making coverage as even as possible.

Place a few raspberries, pushing them down slightly into the whipped topping/ lemon curd along the edge so they’re visible and look pretty.

Sprinkle 1/3 of the gingersnap chunks/ crumbs on top of everything else. Repeat this layering one or two more times, depending on how much room you have in your glasses/baking dish, finishing with a thin layer of gingersnap crumbs.

Place a dollop (or dollops of whipped topping if using a baking dish), on top of crumbs, and raspberries on top of each dollop. Place a few pieces of crystallized ginger near each raspberry in an attractive way.

Chill in refrigerator, covered, for at least 8 hours and up to two days, so cookies soften into a cake-like consistency.

Cheese to the VIP

You can’t get much more basic than bread plus cheese. Or can you…?

While your stock photo grilled cheese is pretty straightforward and doesn’t really need a recipe, there are myriad ways to zhuzh that sammie up to Man Ray status. The real beauty of grilled cheese is its versatility, and even leftovers can take your creation from simple to spectacular.

The grilled cheese is a basic formula of bread, cheese, fillings (if using) and fat. Each plays its own unique role in the end result.

The bread. Of course, personal preference reigns supreme, but think Goldilocks. Not too thick, not too thin, too dense or too airy. Consider

whether a sourdough tang will pair with your fixins or perhaps a more subtle white country loaf to serve more as a vehicle than a flavor enhancer.

The cheese. Three Dog Night had a point. One is the loneliest number, and we’re not saying don’t go with a singleton, yet we do highly recommend experimenting with multiple cheeses to stack not only flavor, but texture, creaminess and stretch.

The fillings. This is where your inner artist comes out. Think about what you might see on a cheese board or protein rich dinner salad. We bet you’ve got all kinds of interesting condiments in that

AppleBacon-Onion Marmalade

Makes 1 ½ - 2 cups

This recipe is a great intro to Jazz apples, and perfect for topping burgers, mashed potatoes, pork chops, pancakes and grilled cheese sandwiches. Other firm-fleshed apples will also work well.

6 oz bacon, diced

1/2 yellow onion, diced small 3 Jazz apples, peeled/cored and diced small

1/2 cup apple cider vinegar

1/4 cup & 2 Tbsp maple sugar

In a large sauté pan over medium heat, add bacon and render until golden brown.

Add diced onion and sauté 2 minutes, stirring occasionally. Add diced apples and sauté/stir 2 minutes more.

Add vinegar and maple sugar and simmer on medium-low for 30 minutes, stirring occasionally.

Eat immediately or spread evenly on a tray to cool. Can keep in the fridge for several days. If adding it to your grilled cheese, peel apart the finished product and slide some of this goodness right in there before taking a bite.

The “Rubenesque”: Swiss, caramelized onions, sauerkraut, Russian dressing on BriarPatch marble loaf

fridge of yours, like that fig jam you bought at our Cheese Island? Or leftover tri tip? Why not!

The fat. You can’t forget what might seem like an irrelevant part of the situation. But the type of fat you choose to fry your grilled cheese in makes a difference in the crunchy-crispy factor of your bread experience. Choose wisely, young Padawan!

6 Pro Tips for Making the Cat’s Pajamas Grilled Cheese

1. Layer a melty with a less melty to firm cheese for nice structure and texture. Some combos to try —

• Sharp cheddar and Cambozola Blue Label

• Monterey Jack and aged Gouda

• Fontina and Sartori Merlot Bellavitano

2. Shred or grate your hard or semi-hard cheeses. You’ll get a much better, quicker melt, with less risk of burning your bread.

3. Spread your fat of choice generously on your bread. Try a 50/50 mix of butter and mayo or butter and olive oil to get a perfect balance of flavor and browning.

4. Or…turn it up to 11 and use bacon fat. {Insert record scratch sound effect.} You don’t even need to use bacon as a filling. Eat it at breakfast. It’s like a BOGO…

5. If you go big and decide to use a couple bonus ingredients, try to incorporate odds and ends on both the wet and drier sides (e.g. mustard and pepperoni or jam and jalapeños). This will help keep things from slipping and sliding when you take bites.

6. Use a cast iron skillet. Heat to lowmedium heat. Place your slathered sammie fat-side down, and fry for 3-4 minutes, until the bread is a lovely golden brown, then carefully flip. Don’t cover—you run the risk of a steamed sandwich! A foil-covered brick or some other weight can also lend incomparable crunch.

Extra Credit: Before landing that slathered sammie on the skillet, pat it down with a layer of shredded Parm to give it A-list status crunchification… OMG.

Filling ideas: Avocado slices, pesto, sundried tomatoes, sautéed mushrooms, pickled jalapeños, bacon, blackberries, pepperoni, fresh herbs, Dijon, sauerkraut, caramelized onions, pear slices, chili crisp, or this amazing creation we call Apple-Bacon-Onion Marmalade.

The Well Traveled: Oaxaca, English sharp cheddar, avocado and Fly By Jing Chili Crisp on ciabatta.

The Ooey Gooey: English sharp cheddar, Beemster Gouda and Cambozola Blue with whole grain mustard on The Essential Baking Company French loaf, with a Parmesan fry.

I get by with a little kelp

Edible seaweed, aka sea vegetables, are aquatic plants known as algae (red, green or brown) that grow in the ocean. They’re known for umami — the salty, rich savory taste that comes from amino acids called glutamates. You can count on it to bring plenty of flavor and a distinct texture to whatever you add it to.

Seaweed has been consumed for centuries in various cultures around the world, traditionally in places close to the ocean coast. Lately, however, seaweed has gained in popularity as a nutrient-dense “superfood,” packed with a wide range of essential minerals, vitamins and antioxidants such as iodine, magnesium, calcium, iron, and vitamins K, C and A.

Seaweed doesn’t need fertilizers, arable land or fresh water, and grows rapidly. It’s been farmed in some places for people and animal food for centuries and can be prudently harvested without causing harm to the environment. These days, seaweed is in more than just food. Derivatives can also be found in cosmetics, medicine, fertilizer and biofuels.

If you're “kelp curious” and want to see how you can get more in your life, take a look at the variety of different types BriarPatch offers, with a subtle range of flavors and uses. Ready to dive into the world of seaweed?

KOMBU

AKA dehydrated kelp, a full-bodied flavor bomb awaits when you take kitchen shears and snip a sheet of kombu into bite-size pieces to float in your soup or sit atop your rice as it cooks in the Instant Pot. Rehydate and then sauté as you would any other veggie. Also, use it powdered, for adding a whisper of the sea to vegan-friendly soups, mock fish sauce, even popcorn or salad dressing. Subtly salty and umami rich, enjoy sparingly!

DULSE

Dulse has a tangy, sharp and salty taste, and some folks use it as a meat-free bacon substitute. Sprinkle the flakes on top of soups, salads or noodle dishes. Add a little at a time, because the flavor takes time to open up and you could find yourself using too much!

NORI

Crumble it finely as a salty topping on any dish or use it as a wrap — for sushi and more! Build a compound butter around it, too — using the recipe at the end of this article.

WAKAME

Take a wakame on the wild side when it comes to salad, just soak a little of this and toss it in with fresh goodies like shredded carrots, thinly sliced green apple and daikon. Top with toasted sesame seeds and oil and a splash of rice wine vinegar.

ARAME

Mildly sweet, just soak and sauté with other veggies before stirring the whole shebang into brown rice.

from my friends

HIJIKI

Looks kind of like tea or an itty-bitty vanilla bean. Some say its texture and earthy flavor make it the "least seaweedy of all," and "more mushroom, less ocean." Balance the flavor with carrots and radishes, or ingredients with milder flavors. Takes about ½ hour to soak fully.

SEA PALM

Sea palm is regulated like no other seaweed on the California coast, since this is its main home and people used to effectively “clear-cut” the tiny palm-tree-like plants. Find it in our Unpackaged/Bulk section. Untangle some, soak it and add its long and slurpable strands to noodle salads.

Check out another seaweed recipe in the digital edition.

TAKING IT SLOW?

Get to know your friendly neighborhood sea veggies with some fun snacks and sprinkles. Nori sheets and chips are fun to eat and come in several delicious flavors. Furikake is a crunchy condiment you can put wherever you want an extra pop of flavor — noodles, grilled fish, a bowl of rice. It has toasted sesame seeds and other dried goodies along with tiny nori flakes and is a great way to try seaweed.

Savory Seaweed Compound Butter

Loaded with flavor and goes great with fish!

2 cups water

1/2 cup bonito flakes, loosely packed

1/2 cup white wine

1/2 lb softened butter (2 sticks)

1 1/2 tsp unseasoned rice wine vinegar cup toasted sesame seeds, black/white or both

2-3 sheets toasted nori (sushi roll size, not snacks)

Boil water in a small saucepan. Add bonito flakes; reduce to ½ cup, about 20 minutes. Purée and strain, reserving pulp and liquid, separately. Simmer white wine until reduced by half; chill. Purée bonito liquid and pulp, softened butter, and rice wine vinegar. Remove from food processor and place in a bowl.

Tear nori sheets into quarter pieces, lay in small flat-bottom container and pour reduced white wine on top. Add reserved bonito liquid as needed to fully rehydrate. When sheets are hydrated, roughly chop into small pieces. Scatter atop butter little by little and stir in by hand. Do the same with sesame seeds, mixing thoroughly.

Scoop butter onto a piece of parchment paper about 8 inches long. Roll it around butter and mold into a 6-inch log using your hands. Twist ends of paper and transfer log to refrigerator. Chill at least 2 hours before using, and up to a month.

By Lauren Scott, BriarPatch Sustainability Coordinator

Plastic Free July is Back in 2024!

Plastic Free July is a global movement challenging people to reduce plastic waste. Originating in Australia in 2011, it has grown to include millions of participants around the world to raise awareness about the detrimental effects of single-use plastics on the environment.

BriarPatch participates in Plastic Free July to examine our dependence on plastic packaging and promote

alternative options such as bringing containers and bags from home. Throughout July, we remove single-use plastic bags and containers from the Bulk/Unpackaged department. Instead of plastic, we offer paper bags, reusable bags and containers for purchase, and compostable containers for bulk liquids and nut butters.

Upcoming state legislation will also impact plastic bags at BriarPatch.

Starting January 1st, 2025, California Senate Bill 1046 will prohibit precheckout plastic bags — including produce and bulk bags. We are taking proactive steps to ensure a smooth transition, and we strongly encourage you to bring your own bags (BYO) to help reduce plastic waste. While we will continue to offer paper and compostable bags, we want to remind you that BYO is the way to go! Keep a BYO kit in your vehicle so you're always prepared and remember that selecting grocery items in glass packaging and reusing the jars for bulk items is a fantastic way to

Additional ideas for reducing singleuse plastic include:

• Carry a reusable water bottle and cup;

• Swap out liquid body care for solid soap, shampoo, and lotion bars;

• Ditch plastic cling wrap in the kitchen and store food in containers or beeswax cloth wraps; and

• Try menstrual products like tampons without applicators, period underwear, or silicone period cups.

Check out PlasticFreeJuly.org for more ideas.

reduce waste at home while ensuring a steady supply of reusable containers.

Despite our best efforts, single-use plastic is still a big part of the grocery landscape. Many shopping-list staples come prepackaged in plastic and it can be challenging to avoid. That’s why we partner with the Rotary Clubs of Nevada City and Auburn to offer plastic film recycling at both BriarPatch locations. We invite you to bring your plastic film back to BriarPatch, where it’s collected by Rotary Club volunteers and ultimately sent to Trex to be recycled into composite lumber for making decks and outdoor furniture. Acceptable plastic includes bread bags, produce bags, cereal bags, bubble wrap and plastic envelopes, Ziplock bags, product wrap (think toilet paper and paper towels), and any films with a #2 or #4 chasing arrows symbol. Just make sure it’s clean, dry and free of food residue.

SATURDAY JUNE 15TH

3 rd ANNUAL

ON THE PATIO Pride

1 – 3 pm FRIDAY, JUNE 28 th at our GRASS VALLEY STORE GIVEAWAYS, FROZEN TREATS, ENTERTAINMENT & MORE!