Pajaro Valley Magazine September 3 2021

THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY

SEPTEMBER 3 - 9, 2021

A supplement to The Pajaronian

Meat suppliers prepare for Labor Day Weekend P4

BBQ Supply

GEARING UP Dave Peterson, president of Corralitos Market and Sausage Company.

HOME OF THE WEEK P7 | MIXING BOWL P8 | PHOTO GALLERY P10

Tom Brezsny’s

Real Estate of Mind Provoking thought since 1990

Picking up the thread...eavesdropping Ore resciis nobitium qui utam estrum on a real-life real estate situation, que inimint invent fugiasp courtesy of Richardati andutRachel (aienihil igentotatem auda quamus molupta local couple whose names have been Tom Brezsny’s changed). They’ve graciously agreed to quiat. share their story and be the Honorary Luptas di berisqui andi simi, quo Poster Couple forsince theque huge swathe of Provoking thought 1990molorem. essinulpa nimillaciam aging baby-boomers out there trying Vel est, quibercima si dus. to figure out what comes next in the last Ore nobitium utamquistrum estrum thirdresciis of their Am rerore, silives. volorio.qui Nemod que inimint invent ati utquas fugiasp resequu ntiberum volorenet Richard and Rachelquid have owned a ienihil 4-bedroom, 3-bath, 3200-square foot igentotatem auda quamus molupta fuga.

Et res sitatus andentem.

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Qui occupti debt, but once they retire, they might ptatur? busdae et plam dunt am not havenecaectium enough income to qualify for a Cepudandam quam si consenis bea endusant. home equity if they need it. They’ve sim verit quisloan minum, re Pudis quis heard sim about reverse but they sinienim qui autmaiorrovitem iur mortgages, modis ascorrum etur? are wary of their reputation. alit, cusam ium quo comniatiur aut Torisquosae repuditas unt ut facia im facepra verspel They’ d like utatetur? to travel.laciae After asuntem lifetime doloribus, of accumulating stuffesand more asse ipsamus, quam sed es even maximus Cerrume nienimi ligenducient verum stuff, they’ve come to the conclusion volorerfero tem quod quo voluptaquos that they’dim rather ownvoluptur? less stuff and fugitatem inimus, Quiberu ex et more is eiclife te lit volupti dolum have experiences instead ptatur? iumquiatio exces erionstill nihit aut latand especially while they’re healthy Cepudandam quamto si go bea have enough energy onendusant. interesting quam quis rem fugita consedi niet, eos Pudis sim quis maiorrovitem adventures. didcorrum they eost alit lateOtherwise, verum quewhy coressin workcusam all those alit, iumyears? quo comniatiur aut Voloreca turionsedit quo etur? Qui odit im facepra laciae They think verspel they’d like to sellsuntem their place quisciis optatur?

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Notniet, to eos quam quis rem fugita consedi Alique quatet audipsa mentionma theenisi other recentam, article that eost alit late verum que coressin said: Growing numbers Americans piciaec usandite latur autofdicia quia Voloreca turionsedit quo etur?

Qui odit areipsant outliving their savings! pa magnihicid quiate re ad que quisciis optatur?

Quaspit aut volore Both of mo them watched their elderly delibusam ut et ut odicidebit, siment parents struggle with health problems. doluptiis inus qui voluptas nos dem quae porisidolorro vitatia quiamodi They are mindful of the greater ilibus. illatur?

Voluptat aspernatum, serupta challenges that may come for them Ique nulparum isnonsedipsum aroad, conestr ecesci res restium another 20eum yearsfaccus, down the if they uptat. are fortunate enough to dolum live thatlam, long. eum que dolorem nos Alique ma quatet am, audipsa etur, cust aenisi duntusdae lam Sounds simple, doesn’t it?dolorpo It should be easy usandite to sellmodis a more expensive piciaec latur aut diciahouse quia rempeliquid aut ataerror re andipsant buy aoptatio less expensive one. pa magnihicid quiate re volorest dempor aut But autad que Richard and Rachel are finding it delibusam ut easy etque uttoodicidebit, siment explabo.

Nem recuste posapel anything but figure out how to do dem quaeno pori dolorro quia to it. There’s script or setvitatia of directions read inVoluptat advance. aspernatum, serupta illatur?

As Richard says:restium “Part of what we’re ecesci res eum nonsedipsum struggling with is thenos enormity eum que dolorem dolumoflam, the change we’re considering. It’s not DRE #01063297 etur, custRealtor® amoney duntusdae lam When dolorpo just about questions.

831-818-1431 rempeliquid modis autyou ataerror re you change your home, change getreal@sereno.com everything.

That’sdempor not easy aut to doaut at our volorest optatio age.” explabo.

Nem que recuste posapel PA I DMore A DVofE the RTOstory.

RIAL Next Week:

PRIVATE TENNIS LESSONS

High Energy, Positive Classes

SEPTEMBER 3 - 9, 2021 | PAJARO VALLEY MAGAZINE

Real Estate of Mind

2

Tom Brezsny

Tom Brezsny Realtor® DRE #01063297 831-818-1431 getreal@sereno.com PA I D A D V E R T O R I A L

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Cover story

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Home of the Week

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Mixing Bowl

Published by WatsNews, LLC, Watsonville, CA. Entire contents © 2021. All rights reserved.

Reproduction in any form prohibited without publisher’s written permission.

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MAGAZINE 2021 PUBLICATION DATE:

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Tarmo Hannula

SEPTEMBER 3 - 9, 2021 | PAJARO VALLEY MAGAZINE

FEAST PREP Shoppers browse the wide selection of meats, marinades and other products at Freedom Meat Lockers in Watsonville as the Labor Day weekend approaches.

4

Right L the grill off

BY JOHANNA MILLER

As holiday weekend approaches, meat prices soar

abor Day Weekend is here, and many people are getting ready for three days off to relax, have fun and enjoy the last remaining days of summer.

One popular activity for this time of year is barbecues. Cooking and eating meals outdoors takes advantage of the warm weather and having time off with family.

However, this year is different for both consumers and suppliers alike—and it has a lot to do with the current high prices of meats and other barbecue staples.

Will Panis, manager at Freedom Meat Lockers in Watsonville, said that the price of meat is so high right now that many consumers are backing off from

buying. A pound of skirt steak, which used to sell for about $7 per pound, is now at about $21.

“It’s the highest I’ve ever seen,” Panis said. “And I’ve been working here a long time. It’s crazy. I think that’s why we’re so slow, why [customers] are backing away. These days people are just trying to get deals. It’s a hard situation.”

Freedom Meat Lockers has remained open during the pandemic, doing what they can to provide the best possible service and product, Panis said.

But the high costs, coupled with the ongoing labor shortage, has been difficult.

“Customers aren’t coming in like they used to,” Panis said.

“We get it—on their end, it’s not easy. But the meat market

Tarmo Hannula

Tarmo Hannula

GRAB N’ GO Freedom Meat Lockers recently

redesigned its front deli counter.

stop by here at least once a week; they're the best. I have a friend in Paradise, the town burned up by the fires... She's really depressed... So I'm going to cook her something from here. It's the kind of thing you have to do. I absolutely love their tri-tip

wine and spice marinade."

Panis said they do not know when prices are going to be normal again—so they appreciate whatever support they can get.

“People do come and support us, and we’re really thankful for that,” he said.

BUSY SEASON

Nico Banda and others wrap fresh lamb at Freedom Meat Lockers.

PAJARO VALLEY MAGAZINE | SEPTEMBER 3 - 9, 2021

Freedom Meat Lockers is known for its skirt steaks— they’re what they sell the most.

But they also offer smoked ribs and tri-tip, turkey legs, sausages, pork loin and more.

Panis said they hope Labor Day Weekend will be a bit of a boon for sales, since for many, the holiday signals the “last hurrah” before most people are back at work and school.

Many customers who are still coming in are longtime regulars. This includes Todd Anderson, who stopped by Tuesday to grab a few of his favorite marinated meat packages. Anderson said he was both celebrating his birthday and picking up some meat to bring his friend this weekend.

"I love this place," he said. "I

Tarmo Hannula

doesn’t make all the money. We pay for the meat, so we have to raise prices too. We’re trying, doing our best but everything is really cut back.”

Still, the business is moving forward. Owner and butcher Howard Walker recently redesigned the shop’s front deli counter, making it more accessible and easy to navigate. A grab-and-go case at the front of the store offers pre-made sandwiches, macaroni salads and pies from Gizdich Ranch.

In addition, they completely redid the floors and are making room for new freezer cases.

“Howard takes his money and puts it right back into the shop,” Panis said. “He’s always done that. The shop always comes first.”

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THE MIXING BOWL

Potato pancakes with many names

CORRECTION The wrong photo was added to last week’s recipe for glass noodles and garlic chives. Here is the correct one.

Tarmo Hannula

SEPTEMBER 3 - 9, 2021 | PAJARO VALLEY MAGAZINE

PLACKI ZIEMNIACZANE Carefully fried crispy potato pancakes are complemented by cool

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and smooth sour cream and sweet applesauce.

By SARAH RINGLER

P

otato pancakes must be good since they appear in so many cultures. There are the German Kartoffelpuffer, Dutch aardappelpannenkoek, Russian draniki, Jewish latkes and four Swedish versions to mention a few. This particular traditional recipe for Placki Ziemniaczane is from the village of Gwizdaly in the Mazovia region in Poland and presented by Barbara Rolek at the website, spruceeats.com. This Polish version is served and prepared just about the same way as the rest of them. Sour cream and applesauce are the toppings of choice here.

As universal as potatoes are, they are native to an area that is now northwestern Bolivia and southern

Peru. Domesticated there about 10,000 years ago, they were brought to Spain around 1570. They rapidly spread around Europe and replaced the commonly eaten, at that time, turnips and rutabagas. They were filling, didn’t easily spoil, were cheap to grow and made excellent potato pancakes.

So that the pancakes retain their crispy crust, it is a good idea to make them and serve them right away. It is important and challenging to get the cooking oil to the right temperature so that the pancakes cook thoroughly and not burn. You need to freshly grate the potatoes. When the slivers of potatoes hit the pool of hot oil, they form a crispy crust. However, freshly grated raw potatoes turn gray rapidly so it is important to sprinkle them with a little lemon juice. Also, make sure that grated potatoes are as

dry as possible before adding to the onions, eggs and flour.

PLACKI ZIEMNIACZANE 6 medium potatoes, peeled and grated 1 medium onion, finely grated 2 large eggs Kosher salt, to taste Freshly ground black pepper, to taste 1/4 cup all-purpose flour, plus more as needed 2/3 cup vegetable oil, for frying

Topping: Sour cream and applesauce Gather the ingredients. Chop the onions. Beat the eggs, salt and

pepper. Peel, grate the potatoes and put them in a bowl. Sprinkle and toss with a little lemon juice.

Just before serving, drain the potatoes and pat them as dry as possible with paper towels or a clean dish towel.

In a large mixing bowl, mix the potatoes, onion, eggs, salt and pepper. Taste the batter to make sure there is enough salt. Add enough flour to bind the mixture together while leaving it somewhat thin.

In a large, heavy skillet set over medium-high heat, add vegetable oil to a depth of 1/4-inch. Heat until hot, but not smoking.

Make a sample pancake by dropping a tablespoonful of batter into the oil. Spread it out a bit and observe. If it turns dark too fast, you need to lower the temperature. Also, do not flip the pancake too fast or it will stick. The pancake should take a few minutes to cook on each side. Flip over when the bottom is crispy and golden brown.

When you feel you have the right temperature, continue with making the pancakes. Drain on paper towels and serve with sour cream and applesauce as soon as possible. You can keep them warm in a 200-degree oven.

ARTWORK BY BRITTANY COSTANZO

38TH ANNUAL

Capitola

Art & Wine REQUEST FOR PROPOSALS BREAKING NEWS! Santa Cruz Gives will merge with the Volunteer Center’s annual Human Race.

The number of nonprofits accepted for the 2021 campaign will be 80.

Local nonprofits are eligible to apply to Santa Cruz Gives, a holiday fundraising program organized by Good Times with the support of the Volunteer Center and the Community Foundation Santa Cruz County, with additional partners to be announced.

The community will learn about each nonprofit and a project chosen for this campaign in the November 17 issue of Good Times and at SantaCruzGives.org. Donors will be encouraged to donate online where a leaderboard will track donations daily.

This year Santa Cruz Gives will merge with the Volunteer Center’s annual Human Race and will double the number of nonprofits accepted to 80 (in 2020 40 were accepted) that will receive funds donated by the public and other supporters, plus matching funds, and be eligible for three special awards.

An ad campaign via print, radio, web and social media will spread the word.

Deadline for proposals: Tuesday, September 7 The application may be completed at: SantaCruzGives.org

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PHOTO GALLERY Have a recent photo you’d like to share? Send it to us for consideration by emailing it to echalhoub@weeklys.com or mailing it to 21 Brennan St., Suite 18, Watsonville, CA 95076. Please include a brief description of the photo as well as the name of the photographer.

REST A cowgirl relaxes

Tarmo Hannula

COMMUNITY STAPLE Dramatic

colors, garden and landscaping set the mood at the Haute Enchilada restaurant in Moss Landing.

Tarmo Hannula

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ROADSIDE LAUGH

Someone has installed a pair of boots in between a stack of apple bins along Corralitos Road in Corralitos.

Tarmo Hannula

SEPTEMBER 3 - 9, 2021 | PAJARO VALLEY MAGAZINE

in the shade Aug. 27 at the Santa Cruz County Fairgrounds during the annual Summer Fun in Watsonville Outback Cutting competition.

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