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Fill up on the Flavors of Fall at Lifesource! Contact Us General Manager Alex Beamer Alex@Lifesourcenaturalfoods.Com news in natural FALL 2019 · FREE Fighting for Farmworkers Soup's On! Savory Cool Weather Favorites Fill Up on the flavors of fall at LifeSource! Contact Us General Manager Alex Beamer [email protected] Store Manager Jeff Watson [email protected] Grocery & Perishables Before “fall” and “autumn,” the English term for the season Marie Wallace was “harvest,” a name I think we should bring back into [email protected] currency. What else is autumn in our temperate climes Bulk than a time of gathering, of bringing in the earth’s bounty Joyce DeGaetano in preparation for the cold, dark, and damp of winter? In [email protected] recent weeks I’ve been enjoying rambles through the woods in search of chanterelles and boletes. Hawthorn berries are Produce steeping in brandy atop my fridge. The garlic is gathered in, Jimmy Vaughn and soon I’ll dig the potatoes. I’m not the only one gathering [email protected] and storing at my house: I can’t turn a square foot of earth in my garden without finding acorns meticulously buried by the Beer & Wine squirrels. This season is the harvest. Liam Stary [email protected] This season also brings us a magnificent crop of recipes and articles from our LifeSource team. Tabetha offers up a Wellness preview of the many mushrooms that will come to us from Kathy Biskey Oregon’s forests over the coming weeks, and kicks in some [email protected] fantastic mushroom recipes for good measure. Olivia discusses the potential hazards of the ubiquitous chemical Deli BPA, and tells us how to avoid it. And I’m grateful to Eric Chappell have gotten the chance to sit down with Reyna Lopez, the [email protected] Executive Director of PCUN, about the union’s struggle on Mercantile · Health & Beauty behalf of Oregon’s farmworker community. You’ll find those Zira Michelle Brinton articles, more recipes, and hear about some of the team’s [email protected] favorites in this issue of News in Natural. Marketing & Outreach Director Enjoy! Felipe Gonzales [email protected] Mailing List & Editor Ben Martin Horst Ben Martin Horst · Editor [email protected] @LifeSourceNaturalFoods 2649 Commercial St SE Salem, OR 97302 · 503-361-7973 www.LifeSourceNaturalFoods.com @LifeSourceFoods The material contained in this newsletter is for informational purposes only. Always see your healthcare provider before beginning a self-treatment program. @LifeSource_Foods Fall 2019 4 17 18 On the Cover 4 The Earthy Fruits of Fall 13 Welcome to LifeSource Bounty Apple Phyllo Cups are mini It’s the season for wild Learn more about our apple pies that are quick to mushrooms! Read what you’re personalized loyalty program. make and fun to eat. Find likely to find at LifeSource Fighting for Farmworkers the recipe on page 16 as the season progresses. 18 We sit down with Reyna Lopez, 8 The Hidden Giant of the Executive Director of PCUN, Recipes BPA Exposure to talk about the union’s BPA hides in some unexpected venerable history and current 4 Earthy Fruits of Fall: places, including receipts. work on behalf of Oregon’s Delicious recipes Find out what LifeSource uses farmworker community. for wild harvested instead, and other ways to mushrooms avoid the common chemical. 23 In the LifeSource Hot Seat 14 Soup’s On! Savory Meet Salem native Lisa Lind, our cool weather 11 What’s New? intrepid Front End Manager. favorites Find out what’s fresh at LifeSource! 16 Pumpkin Bread 17 Wine Poached Quince Galette h e world’s biggest living organism is hiding in the forests T of southeast Oregon. This spectacular example of Armillaria ostoyae covers 2,400 acres (about 4 square miles) The Earthy of the Malheur National Forest. It grew to this immensity in just a few thousand years. Each fall it reveals its edible fruiting bodies – mushrooms – as it slowly takes over the world! This Humongous Fruits of Fall Fungus isn’t alone in our beautiful state: a cornucopia of other edible mushrooms By Tabetha McCrimmon · Produce Supervisor inhabits our forests. If you’re not able to trek the land for delectable fungi, LifeSource is proud to carry a few wild- harvested mushrooms for you to enjoy! Chanterelle (Cantharellus spp.) Season and Habitat: September to around February. These golden trumpets shine around cedar growth. They maintain a healthy symbiotic relationship with the roots of conifer trees, particularly Douglas-fir, Sitka spruce and western hemlock. You can also find them nestled around ferns. Remember where you find them, as these fruiting bodies return year after year! Tasting Notes: Fruity aroma when raw with notes of apricot and peach. When cooked, they have a velvety consistency while maintaining their shape, even when baking. Their flavor has been described as woodsy with hints of mild pepper. Like many mushrooms, chanterelles can contain a lot of moisture, and can benefit from dry-sautéing to concentrate their flavor. Clean and slice the mushrooms, and cook them in a dry skillet at high heat, stirring constantly, until they give off liquid. Keep cooking and stirring until their liquid has evaporated, then turn down the heat and add your cooking oil or butter. Chanterelles with Chestnuts and Wine Serves 4 as a side dish Armillaria mellea · photo by Steffi Heufelder on pixabay Armillaria mellea · photo by An elegant side dish to serve during ◄ Left to Right: Chanterelles, hedgehogs, & lobster mushrooms the fall and winter holidays so hearty, they prefer to be baked or After the mixture comes to a boil, when chanterelles and chestnuts stewed but also preserve very well and add the vinegar and flavored are fresh on the West Coast. by dehydrating or freezing. Once oil of your choice. Season the Serve with a prime rib roast. their season is over, I often miss liquid to taste with salt to taste. 3 Tbsp butter hedgehogs’ tasty Northwest flavor, so Finally, put the conserve into a 1 lb chanterelles, sliced last year I made a conserve with great container and refrigerate. If not 18 fresh chestnuts, boiled or success! This conserve can last up to consuming immediately, make sure to roasted, peeled, shelled and sliced a year if you can make it that long. put a weight or plastic wrap on top of 1/4 cup dry sherry the conserve to keep the mushrooms Dash of your favorite hot sauce Hedgehog Conserve under the liquid, and prevent bacteria Salt and pepper to taste Yields 1 qt canning jar from the air from harming them. Melt the butter in a large saucepan 2 lbs small, young Keeps for several weeks in the fridge. and cook the mushrooms for Hedgehog mushrooms 10 minutes or until most of the 3 cloves garlic sliced thin Lobster Mushroom liquid is released from them. 1/2 cup flavorless oil for (Hypomyces lactifluorum) Add the chestnuts and cook for 3 sautéing, such as grapeseed minutes. Add the dry sherry and hot 1/4 cup extra virgin olive oil Season and Habitat: August to sauce, and season with salt and pepper. 2 tsp kosher salt November. Its appearance and flavor is 1 cup water actually caused by a fungal infection, Hedgehog 1/4 cup + 1 tablespoon your favorite Hypomyces lactifluorum, growing on (Hydnum repandum) local white wine, champagne, a Russula or Lactarius mushroom! or apple cider vinegar These bright orange or red lumpy Season and Habitat: October to 2 tsp fresh chopped thyme masses can be found under a wide March. You can easily identify these 2 fresh bay leaves variety of trees. Gregarious in nature, cute little fun-guys by their spiky teeth In a wide pan with high sides, or a once you spot one lump, you’re likely underneath, and an orange to beige soup pot, gently heat the grapeseed to find a second or third nearby. top. You can find these near where oil and the sliced garlic until the Tasting Notes: Raw lobster you caught the chanterelles. They have garlic begins to turn golden. mushroom’s texture is granular and such a great relationship with their Add the mushrooms, salt, and fragile, sometimes with a seafood neighboring plants and trees, they will herbs, and allow the mushrooms smell. It’s not called “lobster” just for return to the same places for years to give up their juice and stop the it’s color! Once cooked, it releases if their mycelium isn’t disturbed. garlic from getting too brown. a rich, juicy-sweet seafood flavor Tasting Notes: Hedgehogs have a Once the mushrooms have wilted and perfect for any lobster or crab dish sweet and nutty flavor that is more given up their juice, add the water, out of season (or in season if you’re meaty than a chanterelle. They are then bring the mixture to a boil. just needing a mushroom fix!). LifeSourceNaturalFoods.com · 5 Many of our mushrooms are wild harvested, and supply may vary due to weather and other factors. If you’d like to learn to harvest your own wild mushrooms, check out the Willamette Valley Mushroom Society at wvmssalem.org Happy hunting! ◄ Lion’s mane mushrooms Lobster Mushroom Risotto vegetables you choose and cook a adding salt and pepper if necessary. 2 Tbsp butter couple of minutes, stirring regularly. Let the risotto rest and settle for a 1/2 small onion or 2 shallots, minced Add rice and stir to coat the grains with couple of minutes, then scoop it into 1 clove garlic, minced the butter, cooking about 2 minutes. individual serving bowls and serve 1-2 lobster mushrooms Add the wine and cook, stirring, warm, sprinkled with the remaining 1 cup Arborio rice until liquid evaporates.
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