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Vinebriarpatch FOOD CO-OP | Fall 2019

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Vinebriarpatch FOOD CO-OP | Fall 2019 THE VineBRIARPATCH FOOD CO-OP | Fall 2019 Gourd-geous Winter Squash A fun guide to your favorite cozy vegetable pg 11-13 ANNUAL OWNER MEETING Thursday, October 24, with guest speaker Grocery Story author Jon Steinman, pg 9 LOTS TO GIVE THANKS FOR From Heirloom Turkeys to Deli-made sides, everything you need for Thanksgiving at your Co-op, pg 25-27 THE Contents 3 Recipes from the Editor 4 7 Day Hygge Challenge Vine 5-6 Slow Cooked Recipes Fall Issue 7 From the General Manager September-November 2019 pg. 9-11 8 Every Meal is an Opportunity Published quarterly by BRIARPATCH FOOD CO-OP 9 Annual Owner Meeting 10 Owner Information 11-13 Gourd-geous Winter Squash 14 The Art and Science of THE VINE TEAM Milling Whole Grain 15 Take a Hike MARKETING MANAGER Rebecca Torpie 16-17 Choosing a Zero-Waste Lifestyle EDITOR 18-19 Kid you not! For the Love of Paula O’Brien pg. 16-17 Local Goats ART DIRECTOR 20-21 Staff Picks Anna Delgado-Campbell 22-23 Meet your Meat & Seafood CONTRIBUTING Department PHOTOGRAPHERS 24 Growing Palm for Good Joshua Bumgarner, Laura Petersen 25-27 Thanksgiving Tips CONTENT CONTRIBUTORS 28 Shoppers' Forum Chris Maher, Laura Petersen, 29 Co-op CAUSE Rebecca Torpie, Alan Weisberg, Seanan Maher 30 An Ancient Grain with pg. 25-27 Timeless Appeal BRIARPATCH FOOD CO-OP 290 Sierra College Drive ON OUR COVER: Grass Valley, CA 95945 Taken at Watershed at the Owl in Grass Valley. (530) 272-5333 Pictured products: Spaghetti, butternut, acorn CO-OP HOURS and delicata squash and sugar pie pumpkin from Every day 7 am - 10 pm Produce. Roasted salted almonds and marinated Deli 7 am - 9 pm olives from Bulk. Mary's Crackers, Sonoma Meat & Seafood 8 am - 8 pm Creamery Pepper Jack Crisps and Chamomile Equal Exchange tea from Grocery. Maggie's Organic LABOR DAY Cotton socks and Boody Leggings from Wellness. Every day 7 am - 9 pm Vermont Creamery Spreadable Goat Cheese, Deli 7 am - 8 pm pg. 14-15 Cypress Grove Herb de Humboldt and Guillotine French Goat Brie from Perishables. THANKSGIVING DAY Photo by Joshua Bumgarner. CLOSED Follow us! See the latest photos and videos highlighting the best of BriarPatch! 2 BriarPatch.coop @briarpatchcoop BRIARPATCH FOOD CO-OP | Fall 2019 Recipes from the Editor By Paula O'Brien his issue we’re drawing inspiration from Hygge (say Hue-guh), a Danish word used to Tacknowledge a feeling or moment as cozy, charming or special. There’s no one English word that captures the fullness of Hygge; it’s a combination of contentedness, familiarity, comfort, kinship, simplicity, security and charm. Danes created Hygge as a way to help them get through the boredom and sameness of everyday life, especially during the long nights and short days of winter. Hygge is about taking the time to slow down and bask in the glow of the comfort and simple goodness in everyday activities and the present moment. Finding moments and simple rituals to celebrate life, such as brewing a cup of coffee in a special mug and taking time to enjoy it, or a home-cooked evening meal with friends, can make a huge difference to one’s spirit. These recipes were created with Hygge in mind… a little prep goes a long way with these slow cooker recipes. Get things started and then head to bed, out for a walk, errands, or work. In no time, your home will be filled with the delicious aromas of food (or drinks) ready to enjoy. Your Go-To Pot Roast! 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) 2 tsp. pepper 2 tsp. salt, divided 2 Tbsp. canola oil 2 medium onions, cut into 1-inch pieces 2 celery ribs, chopped 3 garlic cloves, minced 1 Tbsp. tomato paste 1 Tbsp. minced fresh thyme or 1 teaspoon dried thyme 1 fresh rosemary sprig 2 bay leaves 1 cup dry red wine or reduced-sodium beef broth 2 cups reduced-sodium beef broth 1 pound small red potatoes, quartered 2 celery ribs, cut into 2-inch pieces to loosen the browned bits from pan. Stir in the additional 4 medium parsnips, peeled and cut into 2-inch pieces broth and return the roast to the pan. Arrange the potatoes, 6 medium carrots, cut into 2-inch pieces 2-inch pieces of celery, parsnips and carrots around the 1 Tbsp. red wine vinegar roast and bring to a boil. Bake, covered, until the meat is 2 Tbsp. minced fresh parsley fork-tender, about 2 to 2 ½ hours. Salt and pepper to taste Remove the roast and vegetables from the pan and keep it warm. Discard the bay leaves, thyme and rosemary sprigs. Preheat oven to 325°. Pat roast dry with a paper towel and tie at Skim the fat from the cooking juices. On the stovetop, bring 2-inch intervals with kitchen string. Sprinkle roast with pepper the juices to a boil and cook until the liquid is reduced by half and 1 ½ tsp. salt. In a Dutch oven, heat oil over medium-high (about 1 ½ cups). This will take about 10-12 minutes. Stir in the heat. Brown roast on all sides and remove it from the pan. vinegar and parsley, and season with salt and pepper to taste. Add onions, chopped celery ribs, and ½ tsp. salt to the same pan. Remove the string from the roast. Serve with vegetables and Cook and stir over medium heat for 8-10 minutes, or until the sauce. onions are browned. Add garlic, tomato paste, thyme, rosemary, spring and bay leaves. Cook and stir one minute longer. For more Hygge recipes see pages 5-6 3 Add the wine, or broth you’re using in place of wine, and stir 3 BRIARPATCH FOOD CO-OP | Fall 2019 2 1 Add more locally-grown greenery and Have a candlelit dinner flowers to your with friends, and end it home with board games 3 Make some 7 organic Take a relaxing bath popcorn and with epsom salts host a classic and essential oils film night DAY HYGGE CHALLENGE 7(hyg·ge) The Danish concept of comfort, coziness and warmth 4 Bake something 6 new and Make a slow cooked meal share ... Soups and stews half with your neighbors are the ultimate Make comfort food hand-made gifts using only5 fair-trade and non-GMO ingredients 4 BRIARPATCH FOOD CO-OP | Fall 2019 Hygge Slow Cooked Recipes Turkey Tetrazzini Mulled Cider Apple Slump Mushroom Marsala 5 1 lb. spaghetti and place in a large bowl. stock) and milk and stir until it simmers gently and thickens Turkey salt and pepper to taste In a large skillet, melt 2 slightly. Stir in cream, thyme 1 cup grated parmesan Tablespoon butter over Tetrazzini and two generous pinches cheese, or a mix of medium heat. Sauté onion for 4 Tbsp. butter, divided each of salt and pepper. Pour parmesan and cheddar about four minutes and then 1 large onion, diced sauce over turkey, onion, parsley for garnish add it to the slow cooker. Add 4 cups chopped or shredded spaghetti and mushrooms. the cooked turkey, mushroom cooked turkey Preheat slow cooker on high. Set the slow cooker to low and and pasta to the slow cooker 8 ounces sliced mushrooms cook for three to four hours, In a pot on the stove, cook as well. 2 Tbsp. flour spaghetti according to until hot. Place the large skillet back package directions – but only Stir in frozen peas and cheese. ½ cup white wine or stock over medium high heat cook for half the al dente time. Add more salt and pepper if 2 cups milk and melt the remaining 2 (For example, if the package needed. Garnish with parsley 1 cup heavy cream Tablespoon butter. Whisk in says to cook for six minutes for and serve. flour and cook for one minute. 1 tsp. dried thyme al dente, only cook your pasta Slowly whisk in white wine (or 1 cup frozen peas for 3 minutes.) Drain the pasta Add brown sugar, cinnamon, 4 cinnamon sticks, plus Mulled Cider more for garnish Apple Slump nutmeg, 1 tsp. salt and vanilla 2 quarts apple cider 3 pounds Fuji apples extract to apples and stir to One orange, sliced, for 6 (3-inch) sticks garnish Juice of one lemon combine. cinnamon, plus more for 7 cloves ¾ cup brown sugar For topping: In a separate garnish 2 tsp. cinnamon bowl, combine flour, sugar, 10 cloves 6 cardamom pods, pressed until they just crack open ½ tsp. nutmeg baking powder, ½ tsp. salt 8 cardamom pods, pressed and ground ginger. until they just crack open ¼ tsp. coriander seed 1 tsp. salt ½ tsp. coriander seed 1 star anise pod 2 tsp. vanilla extract Cut butter into flour mix and work with a biscuit cutter or 1 star anise pod 1 ½ cups flour To bring out the most spice fork until crumbs form. flavor, toast the spices for about ¼ cup sugar One orange, sliced, for Add buttermilk to bowl and garnish one minute in a non-reactive 2 tsp. baking powder stir just until combined. pan on your stove top. Add ½ tsp. salt Divide dough into six golf Mulled Wine toasted spices and cider or wine to the slow cooker. Cook ½ tsp. ground ginger ball–sized pieces, press into (same spices, different on low heat for four hours. At ¼ cup butter flat biscuits, and arrange quantities) on top of apples in the slow the end of the cooking time, 2/ cup buttermilk 2 bottles red wine – 750ml 3 strain out the spices and cooker.
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