The Vine Team
Director of Marketing Rebecca Torpie
Editor Paula O’Brien paulao@briarpatch.coop
Art Director Holly Pesta
Contributing Photographers and Designers
Jamie Ferre, Patti Glenn, Seanan Maher, Local Spicery, Rebecca Torpie
Content
Rachel Berry, Chris Maher, Seanan Maher, Paula O’Brien, Rebecca Torpie
By Paula O’Brien, Editor
Whether creamy, dreamy, or touched with a kiss of earthy spice, food is love. Cooking is one of the most personal things we can do for others, what you make for someone literally becomes a part of them. Whether you’re cooking for friends and family, or just for yourself, the energy and ingredients you put into the food reflects an expression of love. So cook your hearts out, folks.
Makes 4-6 servings
You’ll be feeling “in the pink” when you enjoy this one. Beets aren’t shy when it comes to sharing their colorful vibes with whatever else is going on in a dish, and their soft, earthy sweetness pairs beautifully with the saltiness of cheese and crunch of toasted nuts.
1 lb spaghetti or other pasta of your choice
3 medium-large sized beets (about 1 ½ - 2 lbs), washed/peeled/quartered
2 Tbsp olive oil, divided
3 oz goat cheese
2 cloves garlic
¼ cup toasted nuts, chopped – walnuts, hazelnuts
¼ cup shredded Parmesan, Pecorino Romano or Asiago
Pinch of smoked paprika
Salt and fresh-ground black pepper
Preheat oven to 400º. Place beets in a baking dish and toss with 1 Tbsp olive oil. Sprinkle on salt and pepper and cover with foil. Bake 25 minutes or until a knife inserted in a piece comes out easily. Remove from oven/baking dish and allow to cool.
Cook pasta according to package directions in a pot of salted water. Drain pasta, reserving a little pasta water to use in loosening up the sauce as needed.
Once beets are cooled, add to a blender with goat cheese, garlic, 1 Tbsp olive oil, pinches of salt and smoked paprika and 1-2 Tbsp pasta water. Blend until smooth.
Toss pasta with the sauce, adding more pasta water as needed. Adjust salt/pepper to taste. Serve topped with shredded cheese and toasted nuts.
Makes 4-6 servings
An elegant dish that comes together quickly and easily, it’s usually served as a meze (appetizer, like tapas). The name comes from the pan it’s cooking in — a ‘sagani’ is a type of two-handled frying pan used in Greece. Ouzo is often used, but you can opt for dry white wine if you don’t have any or aren’t into the anise flavor. Serve with crusty bread, rice, potatoes or salad. Opa!
Makes 4-6 servings
25 medium shrimp, peeled/deveined
1 (14.5-oz) can diced tomatoes, with liquid
1 medium red onion, thinly sliced 3-4 cloves garlic, minced
¼ cup ouzo or dry white wine
1 Tbsp fresh dill, chopped
1 Tbsp fresh parsley, chopped
¼ tsp smoked paprika
¼ tsp dried oregano
6 oz feta cheese, cubed (1 cup)
¼ cup olive oil, divided
Salt and fresh-ground black pepper
Optional: Pinch of crushed red pepper flakes
Heat 1 Tbsp olive oil in a saucepan over medium-high heat. Add onion and sauté 2 minutes. Stir in garlic, crushed red pepper flakes, smoked paprika, oregano, and half the amount of dill and parsley. Add tomatoes with liquid and simmer until sauce thickens, about 6-8 minutes.
Season shrimp with salt and pepper. Add 3 Tbsp olive oil to a large sauté pan. Once oil is hot, add shrimp. Sauté 1-2 minutes and deglaze with ouzo/dry white wine.
Stir sauce into pan along with shrimp. Top with feta and put on lid. Cook a few more minutes until feta melts slightly. Garnish with fresh herbs and serve hot.
Time to meet your new favorite dipper of choice! Usually avos are the dip, but in this tasty plot twist they become the dipper. Did you have that on your bingo card? Easy to make in an oven or air fryer.
3 avocados, refrigerated for about an hour before cutting to preserve consistency
1 cup chickpea flour, divided
½ cup water
¼ tsp garlic powder
¼ tsp white miso
¼ tsp salt
¼ tsp smoked paprika
Pinch of cayenne
Pinch of ground cumin
1 cup breadcrumbs
Oil to coat air fryer basket (if using air fryer)
1 cup mayonnaise
Hot sauce to taste – we like kimchi sriracha
Optional: Chopped fresh herbs for garnish
Preheat oven/air fryer to 425º. If using an oven, line a rimmed sheet pan with parchment paper. In a small bowl, mix mayo and hot sauce to taste and set aside in fridge.
Slice avocados in half. Remove pits and slice each half into quarters. Remove skin and slice each piece in half again. (This way each avocado will yield about 16 pieces.)
In a small bowl, add miso to water and dissolve as completely as possible. Combine ¼ cup chickpea flour with water — it should be like pancake batter, not too thin.
In another bowl, add garlic powder, salt, smoked paprika, cayenne and cumin to remaining chickpea flour. Whisk to combine. Put breadcrumbs in a third bowl. If using an air fryer, lightly coat tray/basket with oil. Put one avocado slice in chickpea flour mixture, then lightly onto a fork and into the batter. Make sure the slice is completely covered — the curvy part may take a little more effort. Lift slice out of the batter and turn it side to side so excess drips off.
Lower slice into breadcrumbs so it’s covered. Press gently so breadcrumbs stick to it and place on sheet pan or into air fryer tray/ basket. Repeat with remaining slices and place next to each other with about an inch of space in between.
If using an oven, bake avocado fries 15 minutes and then flip over to bake another 15 minutes or until golden brown. If using an air fryer, fry for about 12-14 minutes and then check for golden brown doneness. Fries should feel crispy when done, not soggy.
Garnish with chopped fresh herbs and serve with mayo/hot sauce combo for dipping.
That “big game” where grown men throw an odd-shaped ball (bonus points if you know it’s called a prolate spheroid) at each other, wrestle for it and then do little dances is coming up. What better way to celebrate one of America’s
“official food holidays” than to have, well, Big Game on the menu?
Big game meat usually includes wild boar, bison, venison and elk. It’s an opportunity to try something different and possibly even more delicious than the usual dinner guests — Messieurs Beef, Chicken and Pork — especially with a growing number of purveyors with high-quality offerings.
But, isn’t big game meat, well, GAMEY? Gamey meats include any animal that’s
Makes 4 burgers
Much gratitude to First Light Farms for the burger recipe. Caramelized onions are a great topping choice and so easy to make. You can also enjoy these burgers with our Apple-Bacon-Onion Marmalade for a delicious flavor twist – find the recipe in the digital Vine!
1 lb First Light Farms ground elk
½ tsp salt (or to taste)
½ tsp pepper (or to taste)
2 Tbsp breadcrumbs or potato flakes
½ Tbsp First Light Farms Beef Tallow For serving:
Caramelized Onions (recipe in digital)
4 burger buns of your choice (we like brioche)
2 Tbsp aioli (or mayo)
1 cup arugula leaves
Optional: Dijon mustard
Combine meat, salt/pepper and breadcrumbs/potato flakes and mix well. Form into ¼ lb burger patties (same diameter as your burger buns). Cover and refrigerate until required. Lightly brush the burger patties with beef tallow.
raised in the wild or wild-like conditions, with free range on how they live and eat. The unique flavor comes from the minerals in their varied diet of nuts, barks and grasses, and leanness they develop due to their lifestyle. It’s comparable to “terroir” — when wine grapes take on the flavors of their environment. Not all big game meat is going to taste the same.
Using tallow — rendered beef or mutton
suet — can also help. It’s the perfect accompaniment to big game meat, to temper taste and texture when cooking. You don’t hear about it every day, but it's been around for centuries and used for baking and roasting, among other things.
Take your tailgating up a notch with some recipes to introduce big game to your buddies.
Heat the pan or BBQ grill to high and cook the burger patties on one side until they are well caramelized.
Flip patties and sear for one minute, then reduce heat and cook until patties are almost cooked through. Remove from heat and rest in a warm place for 2-3 minutes.
Lightly toast buns, cut side down in pan or on hot plate.
Spread a heaping teaspoon of mayo and Dijon on the base of the bun and add ¼ cup arugula. Top with patty. Spread a heaping tablespoonful of caramelized onions on top of burger and enjoy.
Find other big game recipes in our digital edition!
By Chris Maher, General Manager
ince celebrating the Auburn store’s first birthday in August we have seen an inspiring trend of stronger sales and more customers. Every day that I walk the aisles, I see now familiar faces while encountering new friends who are visiting us for the first time.
Overall sales at that store are growing at an astounding 15% over the same
included some of the highest scores among the 126 food co-op stores that use the survey around the country. We were recently recognized by the National Co-op Grocers when Auburn’s BriarPatch made the top ten list for satisfaction scores in the following categories:
• Overall Satisfaction
“Our customer survey responses have included some of the highest scores among the 126 food co-op stores that use the survey around the country.”
period last year, coming from those new folks and from the existing shoppers who are getting a little more of their grocery needs at the Co-op.
As I mentioned in our last iteration, our customer survey responses have
• Availability of Products
• Proactive Greetings
• Best Checkout Experience
• Overall Value
• Grocery Department
• Produce Department
• Prepared Foods Department
• Meat & Seafood Department
We were further honored for our efforts when we received recognition locally in the Best of the Best in the Auburn Journal for which we won Best Grocery Store, Best Salad, Best Produce and Best Website!
We are beaming with pride to receive such appreciation, but we won’t let it get to our heads. We are going to work hard to continue to earn this appreciation and to convey our success into even more reasons for shoppers to come visit our co-op.
This has been a transformational time for us. We are excited about the great reception our new store has received and enthusiastic about a bright cooperative future.
By Rachel Berry, BriarPatch Board President
wice a year, our board members gather with a national expert in the food cooperative world to help us strategize for the future. This is just one of the ways we stay informed and connected to the larger cooperative movement, and it also helps us reflect on where we have been as a cooperative and where we want to go.
At a recent gathering with this consultant, our board had the opportunity to reflect on the incredible work of our BriarPatch staff over the last several years, navigating the successful opening of a second store through years of a global pandemic, supply shortages, staff shortages, extreme weather emergencies and social unrest!
This is no small feat, and we are incredibly proud that through this big transition, our Grass Valley store is performing better than our projections and our Auburn store is already proving to be a leader in the grocery industry with national recognition for
its customer service and multiple wins in the 2024 Best of Auburn awards. We are so grateful for the skill and strength of the BriarPatch staff! If you haven’t shopped in Auburn yet, I hope you can visit soon and feel the warmth of this growing community hub.
So, what does the future hold for BriarPatch as we transition into
we recognize that we have much to learn. We are taking time this year to get more familiar with what happens within our watershed, exploring the food producers and other cooperative businesses we share it with, and how we might do business differently with a more ecological understanding of our sense of place.
“Since we shifted our definition of “local” from a somewhat arbitrary number of miles to a more ecologically minded definition of place, we recognize that we have much to learn about our watershed.”
2025? As a board, we are taking time to deepen our understanding of our local watershed. Since we shifted our definition of “local” from a somewhat arbitrary number of miles to a more ecologically minded definition of place,
We welcome you to do this exploration with us! Take a look at our watershed map next time you come in to shop. What inspires you when you think about our place within this beautiful and diverse area?
Bursting with juicy, jewel-like arils, they've got powers of – literallymythological proportions. Savor some of these and watch the sparks fly!
Surprise your sweetheart with a dozen long-necked “stinking roses” and then whip up a provocative pasta dish. You’ll both be eating it, it’s all good.
High levels of potassium and vitamin B6 are said to enhance energy levels and increase overall vitality. And, a “scent-sational” research study actually shows that the smell of banana bread increased arousal in women by an average of 12%.
The name originates from the word for “testicle" in the Nahuatl language spoken by the Aztecs ("ahuácatl"), so you can see why some folks might consider it to be an “avo-rodisiac.”
Or Mary Ann? “Gilligan's Island” launched the age-old debate as to who was the one to escape with to a desert island. This rhizome lends a zing that goes beyond the palate, potentially increasing fertility as well.
Not sure what your ”core beliefs” are, but a legend from the Middle Ages purports that if a woman sleeps with an apple in her armpit and convinces a man of her desire to eat it the next day, he will fall madly in love with her.
Looking for more dazzle for your razzle? Just hit the Produce Department to add some spice to your love life. These provisions of passion are thought to add ardor to your larder. Meow!
Instead of reaching for the little blue pill, grab yourself a handful of these emerald gems. Amino acids are said to lend a boost.
While there might not be any scientific proof these’ll make your love life hotter, the fiery compound capsaicin could make you feel like tearing off your clothes...
Makes 6-8 servings
2 medium-ripe large avocados, roughly chopped
¼ cup cocoa or cacao powder
3 Tbsp maple syrup or agave
1/3 cup coconut cream
½ tsp vanilla
1 cup dark chocolate, melted and slightly cooled
Pinch of salt
Optional: Fresh fruit such as pomegranate, sliced bananas
In a microwave or double boiler, melt chocolate. Blend chopped avocado in a food processor or highspeed blender until smooth.
Add remaining ingredients and blend until completely combined and smooth. Put into 6-8 serving glasses and chill for 30 minutes.
Enjoy on its own or garnish with fresh fruit.
The jury may still be out, but it actually contains the pheromones androstenol and androstenone which play a role in sexual attraction. Munch on a few stalks while you swipe left, right, left, left...
This December, when you Round Up at the Register, you’ll support The Food Bank of Nevada County (our Grass Valley owners’ pick!) and Feed the Hungry of Auburn. These two impactful organizations help distribute nutritious food and essentials to our local communities.
We would like to officially welcome the Auburn Symphony as a Nonprofit Neighbor! The Auburn Symphony aims to enrich and engage the Auburn community across generations through the gift of music. It provides educational outreach for all ages with its traveling ensembles that visit local schools, retirement facilities and more. To learn more about PatchWorks Volunteer opportunities and to apply, visit briarpatch.coop/patchworks.
In September, Outfielders’ Community Garden was the Apples for Gardens recipient at our Auburn store. Nicole Lescher, Garden Liaison, says, “Our garden is a place where our community can be together, learn about growing organic food, share knowledge with others across the life span and be a hub of positivity in our community. The funds are going towards building a new shed and community space within the garden” Apply to be an Apples for Gardens recipient: briarpatch.coop/apples.
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.
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.
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.
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 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.
The upcoming meeting agenda is available at least one week prior to the meeting. Owners are welcome to attend Board Meetings. Please contact Mary Hunter for more information: maryh@briarpatch.coop.
Tuesday, December 10, 2024
Tuesday, January 28, 2025 Tuesday, February 25, 2025
Board Development Committee
Finance Committee
Executive Committee
Governance Committee
BriarPatch Food 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.
Spice blends are a great place to start when you’re looking for an easy way to take your eats to the next level. Here on our shelves, you’ll see offerings from many different companies. The selection can take you on a flavor journey around the world and back again without even leaving your kitchen.
Get to know the flavor of the mixes you prefer, since even with the same name, they can vary based on all kinds of details including where and how a specific ingredient was grown.
When you have access to the wide range of spices you’ll find in our Unpackaged/ Bulk sections, it’s also easy to make your own spice blends and control the ingredients. There are no fillers, and you can adjust the amounts of different spices to customize flavor. Make the amount you want — the fresher the
better, since when spices are ground the oils start to break down immediately. Homemade spice blends also make posh gifts, and each time someone uses them they’ll think of you!
Using whole seeds that you toast and grind will generally yield the most flavor and maximize the spices’ lifespan. Have a dedicated spice grinder (sorry, coffee beans, you have to stay out of this one) or even a mortar and pestle — this can be a sporty way to experience freshly-ground spices.
Once you’ve got your spices home, here are some tips on storing them so the flavor lasts.
• Choose smaller, tightly sealing containers. This reduces contact with air, as the more air in the jar the faster the spices’ll go bad.
• Containers (or where you store them) should also shield them from light, as that’ll diminish the quality more quickly.
• A cool, dry, dark (scary?) storage space is the best place for spices to live in your kitchen. That means away from the stove and out of the freezer. If you’re going to have them on the counter, try to rotate them back into a cabinet or drawer so they’re not out in the warmth and light.
• Label spices with the date you bought them. Some packages have manufacturing dates but most don’t.
• Buy smaller, baby-sized, quantities from the Unpackaged/Bulk section, so you can use spices up more quickly.
Why would you want one of the oldest, simplest kitchen tools? Because it “crushes” the competition when it comes to extracting flavor.
Need only a small amount of something? The ingredients won’t get lost in a spice grinder or big food processor bowl.
Crush spices, herbs, etc. instead of cutting through them. Crushing breaks down cell walls and releases oils and flavors in a way that using a knife cannot.
Food processors blitz things incredibly fast, and not without generating heat through friction. The pestle only moves as fast as you let it, and that’ll keep the flavors of your ingredients brighter.
Here are a few recipes to get you started on your spice journey.
Makes about 2/3 cup
The name translates into “five spices (tempering),” so it could also be called Indian 5-Spice. Be careful when you add it to hot oil as mustard seeds tend to splutter. Great in a recipe for dal or to flavor basmati rice, or anywhere you’d use just toasted cumin seeds.
3 Tbsp cumin seeds
2 Tbsp brown mustard seeds
2 Tbsp fennel seeds
2 Tbsp nigella seeds
1 ½ Tbsp fenugreek seeds
Combine ingredients in an airtight container or glass jar.
To use: Once oil you’re using in a recipe is hot, add about 1 Tbsp panch pooran to the pan. Roast for 30 seconds to 1 minute, until lightly toasted and smell is aromatic and not yet burnt.
Find more spice mix recipes in our digital edition!
Makes 3 Tbsp – about 6-8 servings
Celebrate the gustatory delight of a custom, homemade spice blend to grace the rim of your bevvie glasses! Whether your “main squeeze” is a lemon or lime wedge, be sure to rub it around the edge of the glass before dunking into a little of this savory combo.
1 ½ Tbsp finely ground salt
½ Tbsp celery salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Optional: ¼ tsp cayenne
Put everything in a small mason jar and give it a good shake to combine. Transfer whatever you’re not using at the moment to a smaller container for future use.
BriarPatch recently caught up with Nicholas Davoren of Local Spicery, an exciting local company whose spice blends we carry. Here’s the beginning of the interview, find the entire conversation in our digital edition!
Who is Local Spicery, the owners and principal employees you’d like our readers to know about?
My wife Evelyn (Wood) and I started Local Spicery in 2012 in Marin County, CA. It has been very much a family business, with our daughter, Rachel, creating our line of teas and managing our Tiburon store and our son, Elliot, doing the photography for our first website. Both of our kids have moved on to their own adventures, and now
Evelyn and I run the business with a small professional staff in Marysville and Tiburon.
How long have you been in business?
Twelve years. We rented a small space in Novato for our mill and began selling at farmers markets. Our Tiburon spice shop opened in 2015, and in 2016 Evelyn and I moved to Grass Valley and began looking to relocate our mill, which we opened in Marysville in 2018.
What lessons have you learned along the way?
We’re learning new things every day. There are no books or YouTube videos on creating a spice company, so we’ve been in deep study mode from day one. We spent months developing a database for information about spices we wanted to carry - uses, health benefits, description, history, geographical regions, suppliers, cost, competitors…. We had to determine how to mill each one.
One of our first big lessons (after “learning” how to design a food processing facility that meets federal regulations and can stand up to an inspection by the state) was when our gleaming stainless steel hammer mill was delivered without any instruction manual. We had to invent the correct mill settings to achieve products that met our vision.
How long did you have the dream of starting a spicery business before you were able to make it happen? What was the “a-ha” moment that turned into Local Spicery?
We visited spice markets and shops when we traveled and talked about opening a spice company for a good 10 years before taking the plunge. Evelyn surprised me one day, suggesting out of the blue, “let’s do it.” I don’t think either of us know what prodded her, but we were both ready for the next stage of our lives, and a big, complex new challenge.
Makes 12 servings
The rosé substitutes for a heavier red wine, giving this drink an airier quality, though you may be fooled by the bejeweled look added by the pomegranate juice.
2 oranges, sliced in ¼" half moons
1 cup pomegranate juice
2 bottles dry rosé wine
2 Tbsp sugar
12 cloves
3 whole star anise
2 cinnamon sticks
1 3-inch piece fresh ginger, cut into 9 slices
½ cup triple sec
Cinnamon sticks for garnish, if desired
In a Dutch oven or crock pot heat the orange slices, pomegranate juice, one cup of the wine, sugar, spices and ginger. Let simmer on low for 15 minutes. Add remaining wine and triple sec, and heat to 165º. Serve with cinnamon sticks if desired.
Cocktails are trending lighter these days and we love the idea of using wine in place of hard liquor as the base for fun, fetching and interesting mixed drinks. Wine is complex, varied and as versatile as any liqueur or liquor. So even if you’re off the hard sauce this season, you can still feel a little fancy with these in hand.
Makes 12 servings
1 ½ cups semisweet chocolate chips
½ cup dark chocolate chips
¼ cup cocoa powder
3 Tbsp dark brown sugar
5 cups whole or dairy free alternative milk
Pinch of sea salt and pinch of black pepper
1 bottle of fruit forward full-bodied red wine, like zinfandel or shiraz
Combine all ingredients except for the wine in a large saucepan over medium heat and whisk continuously until completely combined and no longer grainy.
Add wine and simmer for one minute, but do not boil. Remove from heat and serve hot.
‘Twas
OShare a “pizza your heart,” with heart-shaped pizza pies and a selection of topping faves to choose from. Dough/sauce/cheese kits are an easy blank canvas for culinary creativity.
Hooch swap! This isn’t your grannie’s cookie swap. Wine, beer, bubbly...booch? Folks bring their faves and leave with someone else's. Bonus points for pairing the drinks with fun foodstuffs.
Got a crew that enjoys cooking? Dive into the “kitchen chaos” of everyone making their own dish to share at the party that follows.
ne fictional day, a fictional tv show created a now very real females, their friendship with frittatas Sounds fun, right?
In (real) 2010, Parks and Recreation’s Galentine's Day, February 13th, as unofficially make space for and recognize woman-comradery and community
Give back as a group when you volunteer clean streets or trails, bring gifts to a donations at the food bank. That’s the
tv character on a fictional tv real holiday that celebrates frittatas and a long boozy brunch.
Recreation’s Leslie Knope invented as a way to officially recognize the importance of community in American culture.
Palentine’s Day (also the 13th) got started about ten years later as a more inclusive, gender-neutral version of this day, a time to toast to platonic love and have some fun with your favorite peeps and chosen family.
Nothing like a good excuse to get together and have fun with friends! Here are some ideas that're sure to show your besties how much they mean to you.
volunteer together at the animal shelter, a hospital or nursing home, hand out the spirit!
Have a picnic at a park or another scenic outdoor location. Breathe in the fresh air and bond with your besties!
Fondue isn’t for just Mrs. Roper and her gals anymore. It’s hip to dip fresh or frozen fruit, cubes of pound cake, potato chips, pretzels, marshmallows, cookies, Gruyère cheese, cookie dough, churros... Have several different types of chocolate on hand to pair with a buffet of noshables.
Have your own film fest! Cue up the movies your buddies love, gather pillows and other comfy cozies for lounging and lay out a buffet of the concession stand's greatest hits. Let the fun begin.
At holiday meals, you’ve often got veggies as the backup singers to the meaty main course. And like good accompanists, they deliver sweet harmony to bring the meal together with pitchperfect precision.
Toasty and caramelized on the outside, tender on the inside — when veggies are roasted properly, they can elevate the whole meal. Here are some pro-tips and creative ideas to take your roasted vedge game to the next level!
You bet it is! Often when you roast veggies, you’re cutting them into smaller pieces. Not with these guys — it may take a little more time to cook them to perfection but they’re worth the wait to get the “wow” they bring to your table. Roasting concentrates the flavor and gives you an interesting contrast between the inner and outer layers.
Scrub it clean, completely wrap in foil with olive oil and salt, pop it onto a rimmed sheet pan and into the oven at 375° for 2-3 hours. Let it rest/cool and then enjoy!
Wash off outer skin, pat dry and cut just the tops off. Place in a baking dish, drizzle on olive oil with a little extra attention to the cut area. Add salt/pepper and put in a pre-heated 375° oven until bubbling, about 25 minutes. Increase oven to 400° and cook about 20 minutes more until tender and browned.
Drizzle and rub the whole head with olive oil. Sprinkle on salt and pepper, or your favorite pre-mix spice rub (jerk, garam masala...). Cut stem so the head can sit flat without florets coming off and place in a baking dish with about ½ inch water. Roast 20-25 minutes at 425° before topping with Parmesan and a squeeze of lemon juice.
Doesn’t matter what kind or how big, if you can fit it onto a sheet pan and the oven door’ll close, you’re in business! Wash the squash and bake at 325° for 1-2 hours until it starts to collapse and get soft. Remove from oven and let cool a little, then cut open and discard seeds. Keep it simple with browned butter, toasted nuts and some chopped fresh herbs.
Mellow out the crunch and flavor punch. No peeling needed, just trim/quarter and cut into ¾-inch wedges if they’re extra-big. Toss with olive oil, salt and pepper and onto the sheet pan in a single layer. 30 minutes at 375° and you’re ready to toss with fresh parsley and lemon juice.
Like a big ‘ol roly-poly broccoli stem! Trim off leaves/stalks, cut in half/quarters, peel the skin and cut into ½-inch slices. Olive oil, salt, pepper and into the oven at 425° for 20-25 minutes until crisp-tender.
Trim last 2 inches or so of darker green leaves and roots while leaving root end intact. Split lengthwise and wash away any hiding dirt. Place in a single layer in a casserole dish and drizzle with olive oil, turning to coat all sides. Sprinkle on salt/pepper and bake 15-20 minutes. Turn once at halftime. They’re done when they begin to blacken.
No less than Julia Child has shared a few variations on cooked cucumbers over the years. Cukes don’t wilt into mush when roasted, the heat concentrates the flavor and texture. Depending on the type of cucumber, remove or keep seeds/skin. Cut into shapes like fries and toss with olive oil/salt/ pepper and roast at 425° for about 15 minutes, flipping once midway. Good with a yogurty dipping sauce.
Peeling’s Appealing: To make sure you’ve got all of the dirt and grit off your veggies, scrubbing vigorously and then sometimes peeling them is the best answer. Using a sharp peeler will make the job easier and lessen your chance of accidentally peeling your fingertips.
Cook at High Temps: Shoot for about 425° for maximum caramelization. When the natural sugars break down, you get cozy toastiness and unrivaled sweetness along with a lovely golden-brown color. Some folks also swear by pre-heating the sheet pan, since it’ll help veggies brown more quickly and evenly.
But You Can Also Go Low After That: Some experts like to get the veggie caramel colorization going and then turn the temp down to 300° for the duration, saying that the veggies cook more evenly and stay tender on the inside when you test for doneness with a knife or toothpick.
Keep the Pieces a Good and Even Size: Veggies’ll shrink as they cook, and larger pieces are more likely to cook the right amount and not burn as readily. Also, make sure the pieces are all about the same size so they cook evenly.
Season Simply: Ooh Baby Baby! Buh Baby Baby! Yes, all you really need is salt and pepper — let their own flavor do the talking. That also makes it easier for pairing with main courses, since you’ll have less chance of dueling spice flavors. Maybe some basic dried or fresh herbs now and then (parsley, sage, rosemary or thyme) — but enhance, not overpower.
Use Your Hands: Gently tossing veggies with your hands after adding olive oil and seasoning will help you make sure you’ve got the right amount of oil and everything is evenly coated. Consider it a beauty treatment!
Get Spaced Out: No overcrowding, this is not the last train home! Make sure there’s room between veggies and the pieces aren’t on top of each other. You don’t need a lot, just so they’re an even layer without touching. That way you’ll get roasty edges and not a steamed pile of sadness.
Flipping Out is OK: Gently flipping the veggies and rotating where they are on the pan will help everything cook more evenly. Make sure the side touching the pan is a little bit brown before flipping.
Support businesses that do good things.
Plants trees every year in Carbonfund’s restoration projects to offset carbon emissions from the business required to get its products to customers.
Lend a hand when you purchase these cool gloves. 3% of profits go to social and environmental causes.
Organic, upcycled and recycled materials help save water and energy, and reduce waste. Win!
Indaba is the Zulu word for “a gathering of people” which embodies their mission to connect with you through their story, products and the people who make them.
Get your game on! This mother-run company believes that everyone deserves engaging alternatives to screen time.
Working with the skilled artisans of Peru, Tey-Art’s committed to natural, sustainable fibers and to work only with Fair Trade Labor factories and co-ops.
Celebrate the holidays in style with our house-made cheese balls. Cranberry Walnut with raw Monterey Jack and Parmesan and Jalapeño Cheddar Bacon are perfect for your party spread.
Check our website for Celebration Menus and details on holiday specials!
We use organic fruits and veggies, grains and beans, and even our condiments are mostly organic! Our meats and poultry in the Deli are non-GMO Project Verified and free of antibiotics, artificial growth hormones, or added nitrates/nitrites. Our fish and seafood are sustainably sourced. Our cheeses are rBGH-free and rBST-free.
Wintertime is full of celebrations, opportunities to come together with those closest to you and honor the special people and things in our lives. Out of all the year-end festivities, Kwanzaa may be the most unique in its non-religious focus and distinct intersection of cultures.
There’s a common misconception among those who do not celebrate Kwanzaa that it originated in Africa. It is a wholly African American holiday! Created in California in 1966 by Maulana Karenga, Kwanzaa celebrates culture, history, family and community during the week of December 26th –January 1st. He wanted the holiday to “give Black people an alternative to the existing holiday of Christmas...an opportunity to celebrate themselves and their history, rather than simply imitate the practice of the dominant society.”
Kwanzaa centers around vibrant traditions — such as the Nguzo Saba, or the Seven Principles — inspired by African culture and infused with the Swahili language. Here are some essential details that shape the Kwanzaa celebration:
Each day of the holiday week focuses on one of the Nguzo Saba (Seven Principles): Umoja (unity), Kujichagulia (self-determination), Ujima (collective work and responsibility), Ujamaa (cooperative economics – hey that’s us!), Nia (purpose), Kuumba (creativity) and Imani (faith).
The principles act as the cornerstone of the celebration, providing a theme for each day’s meals, festivities, and reflections.
Observance of Kwanzaa centers around the display. Much like an altar,
it’s an assortment of symbolic objects arranged intentionally on a tabletop in a place of honor in a home. A mkeka, or mat, is the bottom layer holding the other symbolic objects. A candleholder (kinara) holds seven candles (Mishumaa Saba) representing the Seven Principles.
Next to the kinara you’ll usually find the Kikombe cha Umoja, or unity cup. Kwanzaa often opens with the pouring of a drink by the eldest of the community into the unity cup for those who have passed away or who’ve helped pave the way for African Americans in the past.
Fruits and vegetables (mazao) are placed on the table as an allusion to African harvest festivals, representing the fruits of the community's collective labor. Corn, or muhindi, commonly serves as a tribute to fertility, with an ear for each child in the household. Zawadi — gifts — round out the display. These are mainly for a family’s smaller children and mostly handmade and/or meant to teach them about their African and African American heritage.
Of the kinara’s seven candles, one is black and the others red and green. A candle is lit each day to signify that day’s principle. Lighting the candles is meant to be a meditative opportunity to reflect on each of the principles and what they mean for your life.
The first candle lit is the black one in the center, for Umoja. This is the “unity candle”, representing the people themselves. On the second day, the red candle left of center is lit to symbolize self-determination, past struggles and bloodshed. The first green candle is lit the next day, symbolizing collective
responsibility and the possibilities the future holds — Ujima. After that, candle colors alternate until all are lit.
Food is a huge part of Kwanzaa. Sharing a meal strengthens bonds and honors the blessings you’ve received the previous year. Dishes often highlight cuisine of the African diaspora, but since every community or family makes their food differently, there’s no set menu! The largest meal — the karamu — is celebrated on the sixth night and usually centers around a large pot of stew or other hearty dish.
The sixth day of Kwanzaa focuses on Kuumba, or the creativity of the African American community. Many communities celebrate with dance exhibitions, live music, poetry and African drumming performances. Partygoers usually wear their finest traditional African garments and local vendors and craftspeople are often invited to display their work.
The last day of Kwanzaa, January 1st, is a time to contemplate Imani, or faith... not in a religious sense but in a highly personal way encompassing who or what a person believes in. People take stock of lessons learned the previous year and create goals for the next.
“African people all over the world face the legacies of colonialism, the impact of enslavement, and modern forms of systemic racism,” says Dr. Scot Brown, Vice Chair of African American Studies at the University of California. “Dealing with this day in and day out takes its toll on us. Kwanzaa is a deep infusion of an uplifting African value system that not only strengthens our ability to fight for change, but also gives us space to consider and express our own vision of freedom and liberation.”
Connect with the flavors and festivity of Kwanzaa with some of our favorite recipes:
Many of the foods served during Kwanzaa have deep symbolism. The ingredients, colors, and flavors represented on the celebration table call in traditions from all corners of the globe touched by the African diaspora. Top off your meal with a Stinger cocktail — white creme de menthe and cognac over ice — documented by Tom Bullock, the first African American bartender to publish a cocktail book.
4 servings
Peanut butter and the mix of spices add an earthy depth that balances well with the brightness of the tomatoes. This is a great recipe for your karamu feast!
3 Tbsp olive oil
1 ½ lb beef stew meat cut into chunks
2 medium white onions, chopped
2 cloves garlic, minced
1 Tbsp ginger, minced
1 Tbsp Better Than Bouillon
1 (14.5-oz) can whole peeled tomatoes, coarsely chopped
1 small sweet potato, peeled/diced
½ tsp cayenne
½ tsp coriander
½ tsp cumin
1 bay leaf
½ - ¾ cup crunchy peanut butter
Salt and pepper
Cooked rice for serving
Add 1 Tbsp oil to a large pot over medium-high heat. Once pot is hot, add beef chunks without crowding and brown for about 2-3 minutes on each side. Set aside.
Turn heat to medium and add 2 Tbsp oil to the pot along with onions. Sauté until soft, then add ginger and garlic and sauté 3 minutes more.
Add beef chunks back to pot with 1 Tbsp Better Than Bouillon and water to cover. Add tomatoes, spices and sweet potato and simmer uncovered for about 2 hours until meat is tender. Add water to thin as needed while meat cooks. When meat is just getting tender, add peanut butter and keep simmering until very tender/flaking apart and veggies are cooked down — about another hour. Taste and adjust seasonings, adding more peanut butter if needed.
Remove bay leaf and serve with rice.
“Board” with the standard (albeit satisfying) charcuterie board? Want to bring a showstopper to the party this year that goes beyond the wildest of feasty imaginations?
We’ve turned cheese and crackers on its head. Boards can now be anything. Have fun! Similar rules to building your charcuterie boards apply (see below), but other than that, the board is your oyster (ohh, oyster board, anyone?)
“Come on, Vine people, this is just too much now. You’ve crossed the line here.” Hear us out. What’s better than homemade mac and cheese? M&C with your choice of fixins. It’s the love child of pasta and nachos.
Sauces, granolas, candies, cherries, go ahead, tickle that fancy. Get adventurous if you dare by adding in some slightly savory options like chocolate covered pretzels or potato chips, if you’re feeling a little salty.
Game day is any day with a wing board that is all out extra. Pick a couple flavors (air fry to make in a snap), and then add the colorful standard accoutrements, along with some tasty appetizer cousins for good halo effect. Touchdown plus the two-point conversion!
Pile it high, watch it fly: Don’t be afraid to heap your various ingredients. Make it look lush. Show as little of the actual board as possible. A bit messy is ok too — as the board starts to get eaten down, it will look disheveled, so starting out a little rustic is good.
Keep family flavors close by: Try to map out the board in such a way that flavor pairings are next to one another as much as possible, e.g., blue cheese is next to walnuts, or the dark chocolate is next to the strawberries. Generally there aren’t any dramatic outliers in flavor profiles, but there are more “classic” pairs that people are accustomed to.
Use a variety of textures, colors and shapes: In addition to different flavors, the allure of the board is just as important–you want people to graze with their eyes as much as with their tastebuds.
Wait, what? Who does such a thing? You do, that’s who. You’d be surprised at some of the unique flavor combos that dance well together, like dark chocolate and a soft blue cheese or sharp cheddar, or milk chocolate and gouda.
October’s over, but beer and brat season isn’t. Sausages need accompaniments that can hold their own: mustards, horseradish, pretzels, pickles — chances are you have nearly everything in your fridge and pantry already, so you can focus on which type of wiener to cook up.
In 2023, BriarPatch donated 28,000 pounds of food to several local organizations, including two food pantries: Interfaith Food Ministry (IFM) and Auburn Interfaith Food Closet (AIFC). Unsellable food finds a second life as meals for the thousands of clients these two amazing organizations serve.
Store and Restaurant Donations: Maybe the “best by” date has passed so the shelf-stable item can’t be sold but it’s still perfectly edible. Produce might be past its prime or blemished but still good to eat.
Farm/Garden Donations: Local gardeners bring in homegrown goodies, about 10 - 120 pounds at a time. Monthly, this bounty can total thousands of pounds. Farms in our area have donated pallet-loads of fruit as well!
Gleaning: Sierra Harvest volunteers comb fields and orchards after the main harvest, and the fruits of their labor go to IFM’s clients. Last year, the tally was over 10,000 pounds. Several years back, volunteers amassed over 7,000 pounds of butternut squash from Johansen Ranch in Penn Valley! AIFC volunteers have had access to pear and mandarin orchards in past years and gleaned about 3,000 pounds of fruit.
Creative Cooking: IFM and AIFC constantly urge clients to try new things. IFM’s “Salad Bar” events are well-attended, and clients get to sample different veggies like purslane. AIFC’s reception area is well-stocked with recipe cards and materials featuring different ingredients. Useful information like reviving dry/stale bread or salvaging unblemished portions of fruits and veggies helps everyone stretch what they’ve got.
Starting in 2025, California legislation –SB 1383 — will require partial diversion of food waste from the landfill. While this might seem to be a potential windfall for IFM and AIFC, it’s a mixed situation with food establishments wanting to donate food outside the parameters of what’s acceptable. That said, the legislation does raise awareness of the potential for sharing food that can benefit their clients, and with the deadlines and goals now relaxed for rural communities there’s more time to consider how to make the most of this opportunity when it comes to food rescue.
BriarPatch recently sat down with IFM and AIFC to talk about “food rescue.” Food that’d otherwise be discarded, or resources such as arable land for food production, is re-directed to organizations like these to help folks get meals on the table. Where does “rescued food” come from? Creativity and education go a long way in gathering and stretching additional resources:
Gardening: Both organizations have access to land/water donated for growing crops for their clients. Available acreage has increased as landowners see care and determination going into working the soil and harvesting impressive amounts of beautiful, fresh produce. We’re talking thousands of pounds here! Side note: AIFC is the December recipient of BriarPatch’s Apples for Gardens program; for every pound of apples sold at the Auburn store they’ll receive 10 cents.
Need food? There are no income requirements to register with either IFM or AIFC.
IFM: 440 Henderson St., Grass Valley (530) 273-8132, interfaithfoodministry.org
AIFC: 1788 Auburn Ravine Rd., Auburn (530) 885-1921, auburnfoodcloset.org
BriarPatch received a 2024 Progressive Grocer Impact Award in the category of Educational Support/Learning Advancement for the Apples for Gardens program!
The Board of Directors serves a critical role in overseeing and guiding our Co-op. Directors attend board meetings and the meetings of at least one committee. Three positions on the Board, each for three-year terms, become available at every annual election. Elections are held each year in May. We encourage BriarPatch owners to explore this opportunity for service and to contact us with any questions!
Learn more about being a nominee, including application deadlines. Scan the QR code or visit briarpatch.coop/join-our-board-of-directors