Holiday 2014 Newsletter
All of us at Mariposa Market wish our
friends and customers a Safe and Happy Holiday Season!
THE SEASON OF THANKFULNESS AND GIVING
BY Mary Anne
Early rains and frosty mornings create the atmosphere of the
autumn season. Late in coming this year, this fall is marked by trees which
haven’t even lost their leaves. The
chickens are just now molting and the garden is still giving up some summer
vegetables. Here at Mariposa though, the
October/November season is in full swing. We have the local apples and pears,
beautiful juicy red pomegranates, persimmons, local onions and carrots, and
colorful squash and pumpkins. Local greens are arriving from Lake County. And
the citrus season is starting with Satsuma Mandarins and Navel Oranges waiting
in the wings.
Folks are starting to prepare for the Thanksgiving holiday.
We have lots of turkey choices this year ranging from heirloom varieties to
Certified Non-GMO birds as well as our usual selection of organic and
free-range turkeys from Mary’s. Sign- up sheets are in place near the Deli. Be
sure to order early so that you get the size and special kind of turkey that
you need. Mariposa will also have broths (aseptic pack) of many varieties,
cranberries, canned and fresh, stuffing mixes, including gluten-free, and
baking mixes for holiday treats. Breads,
rolls, and pies will be available during the Thanksgiving week.
Holiday hours for Thanksgiving week will follow our usual
schedule. However, we will be closed on Thanksgiving Day and only open from
11:00 AM until 5:30 PM on the following Friday. Saturday we will return to our
normal schedule. Christmas hours will be as follows: Christmas Eve we will
close at 4 PM. Christmas Day we will be closed. New Year’s Eve we will close at
5:30 PM. New Year’s Day we will be closed.
Surely most of you have noticed our newly remodeled gift
section. This was the brain-child of one of our employees, Dena Shuster. She
has had the vision of re-doing our gift department set-up ever since she first
started working here over a year ago. We were finally able to accommodate her.
Nan and Dena have done an amazing job of ordering unique items and displaying
them in a way that just makes you want to own them. Our prices are very
reasonable, making this an attractive destination spot for your holiday
shopping. We have added in a new line of whimsical socks as well as a nice
selection of tights both in cotton and bamboo, and some eclectic hats to
lighten up the season. We have also expanded our kitchenware selection. The usual candles, incense, and statuary are
still here, as well as some nice beauty aids to round out your holiday
The Christmas holiday will give you a chance to revisit your
turkey fix. We will have turkeys available. Hams, prime rib, and duck (or
goose) have to be pre-ordered through Carrie. Please give her at least two
weeks notice as we have to give our distributors enough time to fill our
orders. Prices and sizes will be available through Carrie.
As we near the Thanksgiving holiday, take some time to
re-assess what blessings life has given to you. We live in a beautiful area
with fresh air and water still abundant. Our community is cohesive, and we are
able to communicate any differences we may have. Most of us have wonderful,
supportive families. And, if you are fortunate enough to have good health, add
that to your blessings as well. Take the time to flush out dissatisfaction and
replace it with gratitude. Say THANK YOU to the universe for all it provides.
Thanksgiving Wine Suggestions
When it is all said and done, choosing a
Thanksgiving Day wine is truly about what you prefer and what your guests will
enjoy. There are no hard and fast turkey pairing rules, just plenty of pairing
options to experiment with and see what works best for you and yours. If you
are looking for specific wines to find for this Thanksgiving season, here are a
White Wine Thanksgiving Options
Riesling: A white wine that may either be bone dry or fairly sweet,
excellent with any dishes that are spicy, salty or sweet. Whether from Alsace,
Germany or Washington – Riesling wines are a top pick white wine for pairing
with Thanksgiving dinner. Riesling’s innate flavors of apple, apricot, honey
and its clarifying acidity give it a significant pairing edge with the likes of
sweet potatoes, turkey meat and spice-laden or herb-filled stuffing.
Gewurztraminer: This white wine tends to have the aromatic gusto and spicy
palate appeal that give it a solid standing with turkey and gravy, bringing out
the best in both. Gewurztraminer offers a delicious white wine option for
Sauvignon Blanc: This crisp white wine is known for its citrus-based flavors
that can be surrounded by herb or mineral undertones, making it a prime pairing
candidate for turkey and mashed potatoes.
Pinot Grigio: Capable of handling garlic and onions, herbs and rich,
flavorful, high-fat dishes, this white wine is a natural for the demands of
Viognier: while it may not boast the initial name recognition of
say…Chardonnay, these white wine varietals, offer the perfect opportunity to
shake up the Thanksgiving table and take your guests on a little wine
adventure, while still maintaining perfect pairing power.
Red Wine Thanksgiving Options
Pinot Noir: This red wine is a traditional favorite for Thanksgiving.
Pinot Noir’s subtle earthy undertones and often mushroom inspired flavors
surround the fruit features of the wine and tend to show well with the
traditional flavors of turkey and stuffing.
Zinfandel: A fuller bodied red wine that ups the intensity from a
Pinot Noir, but still maintains a balancing effect on many traditional
Thanksgiving side dishes. This would be a great wine pick for those looking for
a heartier red wine with the capacity to accommodate spice, bitter and sweet
Syrah/Shiraz: The Syrah grape can bring a spicy edge or a meaty character
to the table often increasing the complexity, while graciously handling the
cornucopia of flavors in a traditional Thanksgiving meal. The prevalent peppery
notes of Syrah will partner well with the herb-infused stuffing and both the
white and dark turkey meat.
Rosé and Sherry wines, along with the sparkling wine category are
also worthy of consideration for Thanksgiving wine pairing potential. They all
provide a capable go between for those that are not firmly camped in either the
red or white wine trenches. If you are considering a sparkling wine you may
choose one labeled as “extra dry” – which will offer a touch more fruit flavor
than a "brut." As for rosé wines, a drier selection will be the most
versatile for pairing with virtually any part of the Thanksgiving feast. Keep
in mind that if you are hosting 5 or 50 guests this Thanksgiving that you don’t
have to spend an arm and a leg to offer a lovely selection of wines. There are
many well-received, well-rated value wines that
you can obtain for around $10-$20.
Source: “Thanksgiving Wines” by Stacy Slinkard
The Chinese Threaten Maca Root
Maca root has been cultivated for
over 2,000 years in the highlands of both Peru and Bolivia and is a staple food
for the people of the region. In recent
years maca has been extremely sought after around the world. Clinical studies have proven maca increases
energy, balances hormones, increases sex drive, and reduces depression and
Lately however, everyone in the
maca trade is experiencing astronomical price increases. In central Peru there has been some shady
business going on involving maca root.
Maca is being bought up directly from the farmers and smuggled out of
the country. Chinese businessmen posing
as tourists have been scouring the highlands with sacks of cash. The “Chinese tourists” have been offering up
to $13.85 per kilo (2.2lbs), which apparently has been hard to pass up, while
the Peruvian companies’ market price is only $3.21 per kilo. The rarer black maca is also being snatched
up at a whopping $25.00 per kilo. As of
July of this year, Chinese businessmen have purchased more than 2,000 tons out
of the 4,500 ton yield from 2014. It is
being shipped by truck, apparently to the Bolivian boarder, and then from there
out of the country to China.
Since 2003 a regulation has been
in place that bans the export of maca in its fresh raw form (unprocessed). This is exactly how the Chinese are buying it
so they can adulterate it and cut the maca with flour when it’s powdered. Even though the fine carries a penalty of
incarceration, nothing is being done by the Peruvian government to stop the
blatant crime and mass exportation. I
know the Chinese wouldn’t appreciate their beloved wild ginseng which has been
over cultivated and is on the verge of extinction, smuggled out of China and
grown elsewhere. Stealing raw Chinese
ginseng carries a penalty of a life sentence or death in China.
The Chinese buyers have attempted
to corner the market to satisfy the increasing demand in China. China is now growing up to 7 different
varieties of maca, with 7 GMO patents pending.
They are growing twice as much maca as Peru, but Chinese maca does not
have the quality nor the properties of that which is grown in the Andes. For
this reason, the Chinese seem to prefer to buy it from Peru.
It doesn’t stop them, however,
from trying to pan off the low quality root they grow in China to American
companies and distributers. The
companies that I’ve checked with are not biting, promising not to buy maca from
China. My advice is buyer beware. If you
find some maca on line and the price seems too good to be true, it’s probably
genetically grown maca root from China.
In good conscious, I would stay clear; besides the Yunnan province where
the Chinese maca is being grown is being called the “chromium dump”. It’s known that 70% of water in the Yunnan
province fails to meet water quality standards, and is exempt from any
requirement to curb pollution. And in case you’re still thinking cheaper maca
might be fine, clinical testing has shown that a high percentage of maca from
China is actually fake, synthetically produced.
It was first estimated that the
current Peruvian maca supply would be totally gone by the end of the year, but
the latest update is that 2014’s harvest has been completely depleted. The next available harvest won’t be until
June 2015. Expect prices to keep on
Don’t Blame Feeling Snoozy on Your
Every year Americans partake in
the annual ritual of stuffing ourselves at Thanksgiving. Turkey is usually the
star of this famous dinner, and also the culprit that feeds the persistent
holiday myth. Shortly following this yummy feast, when the couch becomes the
most sought after piece of real estate in the house, you’ll probably hear
someone say “the turkey is making me sleepy”. It’s possible those people are
trying to get out of doing any of the dishes, or trying to spare themselves
from having to hear family members tell stories they’ve heard before, but
blaming the celebrated turkey for your fatigue is really only a myth.
Most likely the sleepy
offenders are the copious amounts of carbohydrates, alcohol and fats that have
been consumed. Don’t forget that over eating in general could do the trick no
matter what you’ve eaten! Fats for instance, good and bad, take a lot of our
digestive energy to break down. The body must redirect blood flow towards the
digestive system leaving less blood flow elsewhere, including the brain. Fats
also digest slower than protein and carbs, giving that massive dinner plenty of
time to take effect. Since fats are needed for emergency energy stores rather
than fuel, this slower digestive process is nature’s way of maintaining an even
amount of energy distribution.
The fact is however, that
turkey does contain an amino acid called L-tryptophan. This amino acid is used
by the body to produce 3 things, the B-vitamin niacin, serotonin and melatonin.
Serotonin is a neurotransmitter that relays signals between neurons. It is said
to affect mood, appetite, digestion, sleep, memory, sexual desire and function.
Serotonin is our “feel good” hormone. So, after the tryptophan manufactures the
serotonin that has then calmed you down, melatonin is then released. Melatonin
is a well- known sleep inducing, and regulating hormone. However, before you
start believing that the turkey you ate is a good scapegoat for forgoing your
duty of taking out the trash, let’s be realistic. Turkey is not the only food
high in L-tryptophan; actually lots of foods are even higher. Gram for gram
turkey contains .246 grams per 100 grams of food, compared to mozzarella cheese
which has .603 grams. Milk and dairy products in general including cheddar and
cottage cheeses have way more , fish is super high in L-tryptophan, as well as
soy beans, spinach, eggs, bananas, seeds, and even chicken.
Finally, let us think about the
abundance of carbohydrates served at this glorious meal. Eating meals high in
carbohydrates stimulates the production and release of insulin, from the
pancreas into the bloodstream. Insulin then signals the uptake of amino acids,
the building blocks of proteins, into the muscles. But L-tryptophan is unlike
other amino acids. Its large and bulky structure prevents it from entering the
muscles leaving it floating around in the bloodstream. With fewer amino acids
in the bloodstream, tryptophan has less competition and is more likely to cross
the blood-brain barrier. At this point it can then be converted into serotonin
and melatonin, and yes, it can make you sleepy, the way that binging on any high-protein,
high-carb meal will.
Carbohydrates are generally
recommended at about 225-325 grams daily. I took a look at a basic Thanksgiving
dinner and this is what I found;
1 dinner roll 14 gm.
¼ cup cranberry sauce 18 gm.
¼ cup gravy 26 gm.
1 cup mashed potatoes 42 gm.
½ cup carrots 6 gm.
1 cup green bean casserole 15
½ cup corn 16gm.
And for some,
I scoop of sweet potatoes with
marshmallows on top, a heaping 131 gm.
1 slice of pumpkin pie 46 gm.
1 slice of apple pie 39 gm.
1 slice pecan pie 64 gm.
this is not counting seconds, or beer and wine etc. You do the math.
So why are we sleepy after Thanks giving dinner? Let’s see…
more often than not, we travel, we cook, we serve, we eat, we clean, we sit
around and watch football, and we drink wine and beer, and in general, get over
stimulated by all that family togetherness. But we do love our Thanksgiving, so
try to enjoy it and stay awake!
Attention Chocolate Lovers
Hello fellow chocolate lovers and likers. This holiday
season I want all of you to be fully knowledgeable about our beloved bean. How
and why does it give us such pleasure? Are all chocolates created equal? What
about raw? What exactly is “white chocolate”? These questions and more shall be
explored as we enter THE CHOCOLATE ZONE.
Chocolate, in its many forms and varieties starts with the
cacao bean. The bean comes from the inside of the cacao fruit which grows on
the cacao tree, Theobroma Cacao (in
the 18th century Swedish botanist, Carolus Linnacus, renamed the
cocoa tree to its now official Greek name which literally means “food of the
gods”). The trees grow in various countries 10°-20° north or south of the
equator, aka, “The Cacao Zone”. Africa leads the world bean production at 72%
with Ivory Coast (1.4m tons) and Ghana (.8m tons) the biggest overall. Asia and
the Americas split the rest with 15% and 13%, respectively. Cocoa
trees resemble English apple trees. They grow best under the canopy of tropical
rainforests, seldom reaching more than 7.5 meters (25 feet) high. To flourish
they need to be shaded from direct sun and wind, particularly in the early
major types of cacao are cultivated: Criollo,
Forastero, Trinitario and Nacional.
The Criollo tree originates in Mexico and Central America and gives very high
quality cacao beans and is mainly cultivated in South and Central America. The
yield is fairly low The Forastero is very much cultivated in Africa, but also
in Central and South America and constitutes approximately 80% of world
production of cacao. This tree grows faster and gives higher yield than other
types of cacao. The Forastero "Amenolado" variety produces delicate,
aromatic beans and is cultivated primarily in Ecuador. The Trinitario is a
crossbreed between the Forastero and Criollo, and is mainly cultivated in
Central and South America and Asia. It has its aroma from Criollo and its
resistance to disease and its productivity from Forastero. The Nacional is
mostly cultivated in South America west of the Andes. It is prone to disease
and difficult to grow, but has an excellent aroma.
flavor of the cacao beans is not only dependent on the variety, but also on the
soil, temperature, sunshine and rainfall. It is now possible to buy chocolates
made with cacao beans from one single region and thus compare the aromas; these
chocolates are often called specialty chocolates, in contrast to ordinary
chocolate which are made with mostly cheap cacao beans from several regions and
with more than one cacao variety.
trees begin to bear fruit when they are three to four years old. Each tree
yields 20-30 pods per year each containing 20-40 seeds (beans). It takes a
whole year’s crop from one tree to make a pound of Chocolate.
fruit is about a foot long and yields 20-40 seeds (beans) surrounded in pulp.
Beans and pulp are then fermented (wrapped in banana leaves or boxed) for 2-7
days depending on variety and amount of aroma
desired. The fermentation process transforms the flavor to what we associate
with cocoa and chocolate. Without the fermentation process there will not be
any chocolate flavor. When the fermentation is terminated the cacao beans are
sun-dried 1-2 weeks. At this stage the smell of cocoa can be detected.
the beans are shipped around the world to processing facilities where the beans
will be winnowed, a shelling process that yields the inner nib, and further
processed to separate the cacao butter. With these two ingredients you have the
building blocks for a world of flavors and textures of chocolate.
made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other
flavorings. It does not contain any non-fat ingredients from the cacao bean and
has therefore an off-white color. In some countries white chocolate cannot be
called 'chocolate' because of the low content of cocoa solids. It has a mild
and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and
chocolate which normally contains 10-20% cocoa solids (which includes cocoa and
cocoa butter) and more than 12% milk solids. It is seldom used for baking,
except for cookies.
chocolate with high content of cocoa solids and no or very little milk, it may
contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet,
bittersweet or unsweetened. These chocolates contain from 35%-85% cocoa solids.
If a recipe specifies 'dark chocolate' you should first try semi-sweet dark
- Cacao is the purest
form of chocolate you can consume, which means it is raw and much less
processed than cocoa powder or chocolate bars. Cacao is thought to be the
highest source of antioxidants of all foods and the highest source of
magnesium of all foods. It has been used throughout many cultures for
years for health purposes and even used as a high trade commodity.
- Cacao nibs are
simply cacao beans that have been chopped up into edible pieces, much like
chocolate chips without the added sugars and fats. Cacao nibs contain all
of the fiber, fat, and nutrients that the cacao bean does.
- Cacao powder
contains more fiber and calories than cocoa powder since more of the
nutrients from the whole bean are still intact.
- Cocoa is the term
used to refer to the heated form of cacao that you probably grew up buying
at the store in the form of cocoa powder.
- Though cocoa may
seem inferior to raw cacao, it’s actually very good for you (and less
expensive) if you choose a variety without added sugars and milk fats or
- Cocoa powder is
produced similarly to cacao except cocoa undergoes a higher temperature of
heat during processing. Surprisingly, it still retains a large amount of
antioxidants in the process and is still excellent for your heart, skin, blood
pressure, and even your stress levels.
- Cocoa powder is
a rich source of fiber, has little fat, and has a bit of protein in it as
can use cocoa powder and cacao powder interchangeably in baking recipes,
smoothies, oatmeal, cookies, and homemade raw treats,
or even stir them into your coffee for a homemade mocha. Both cacao and
cocoa are highly nutritious for you. If you want more nutrients, I would
suggest you choose cacao, but if you want less calories and decent source of
antioxidants, then definitely go with cocoa powder.
Aztecs used the cocoa bean to produce a beverage called xocoatl. The cocoa bean was introduced to Spain in the 16th
century. The first chocolate bar was made in Switzerland in 1819, and in 1875
the milk chocolate was invented. Theobromine,
an ingredient, is a very mild stimulant with a mild diuretic action (increases
the production of urine). Theobromine
can be toxic to animals like dogs, cats, parrots and horses.
ARISE BAKERY COMES TO MARIPOSA
Reah Roberts is young lady who grew up in Willits and
shopped with her parents at the earliest Mariposa Market. She now lives in
Arcata, and has started a gluten-free bakery there. We will be carrying her
wonderful gluten-free breads in our frozen case as of Nov. 7th. Here
is a blurb about this bakery:
Arise Bakery has been offering fresh, delicious baked goods
to Humboldt County since 2009. Our intention is to fulfill desires and comforts
for each of our individual complexities of taste and tolerance. While
everything we bake is gluten-free, some items are vegan, sugar-free and/ or
grain-free. We use nutrient-rich, nourishing ingredients to create real food.
We bake in small batches to maintain the highest quality, using a wide variety
of grains and local, seasonal, organic produce. We sell direct to customers at
our local Farmer’s Market as well as wholesale to restaurants and local
grocers. Arise offers a CSB (community supported bakery) for weekly specialty
items. Arise Bakery is a dedicated gluten-free kitchen and is located in the
Foodworks building in Arcata, Ca.
FOOD LABEL CODES: WHAT DO THEY MEAN?
BY MARY ANNE
These days, when we buy food, we often see a display of food
label codes displayed on the package. These include such claims as USDA
ORGANIC, Gluten-Free, Non GMO Project Verified, No Trans Fat, and No High
Fructose Corn Syrup. The purpose of this article is to clarify some of these
codes and what they mean for our health.
If the label says Gluten Free you should know that this does
not make the product healthier. Many people think that gluten-free products are
healthy for everyone, not just for those with celiac disease or gluten
intolerance. Unfortunately, this is not the case. Many manufacturers add extra
fat and sugar to compensate for the lack of texture and taste in gluten free
foods. Often, they have 40% more calories and contain appreciably less fiber.
Also many items are created with rice flour which can contain worrisome levels
of arsenic, particularly when eaten on a regular basis. When purchasing
gluten-free products, look to see if they contain whole grains like amaranth,
buckwheat, millet, and sorghum which add fiber and nutrients.
If the label says NON-GMO PROJECT VERIFIED you can trust
this label. Ninety-two percent of consumers think that foods containing
genetically modified organisms should be labeled as such. 40% of these people
look on packaging for reassurance that the product does not contain GMO’S.
Several states are trying to pass laws requiring labels for genetically altered
foods. Consumer Reports has tested products which showed the NON-GMO PROJECT
VERIFIED coding. They found that these claims are reliable especially with the
verified labeling. GMO ingredients are not permitted in organic products. If
the label says “natural” or nothing at all and contains corn or soy it most
likely contains genetically modified organisms.
If the label says USDA ORGANIC, this is a label you should
look for. One of the things that this means is that the food is grown without
chemical pesticides or fertilizers. It also means that the item has not been
fed antibiotics. This is really the only reliable label that assures the
consumer that the animal has not been fed antibiotics. Other “no antibiotic”
claims that appear on packages may not be meaningful. However, under current
organic USDA guidelines, poultry may still be injected with antibiotics in the egg
stage and on the first day of life. To make sure that your food has not been
given any antibiotics look for the “no antibiotic” claim alongside the
“organic” label or the words “USDA Process Verified”. “Animal Welfare Approved” is another reliable
label since animals raised in a healthy way do not need to have antibiotics.
If the label says No Trans Fats this does not mean that the
product is good for you. Partially hydrogenated oils are the main culprit for
trans fats and are no longer recognized as safe. Eventually, companies will no
longer be able to sell products which contain PHO’s without FDA approval. For
now, look at labels carefully to assure yourselves that they contain only
healthy oils. Palm Oil does not contain trans fats but is considered to be bad
for the heart and for raising LDL (bad) cholesterol.
If the label says NO HIGH FRUCTOSE CORN SYRUP this does not
mean that the item does not contain sugar. HFCS was used for years because it
was cheaper and helped to maintain color, texture, and flavor.
But, it has roughly the same calories as sugar and similar
health risks. You should limit the amount of sugar you consume each day to 6
tsps. for women and 9 tsp. for men, which adds up to 24-36 gms. per day.
Current labeling on packaged food does not differentiate between naturally
present sugars and added sugar. Be on the look- out for other forms of sugar in
the ingredient lists, such as corn sweetener, dextrose, maltose, agave nectar,
honey, evaporated cane juice, fructose, fruit-sweetener, malt syrup, maple
syrup, and brown sugar.
Article summarized from Consumer Reports on Health, Vol. 26,
# 11, Nov. 2014
TUMMY SURVIVAL for the HOLIDAYS
I enjoy a good holiday meal-or three-as much as the next
person. However, I don’t like feeling stuffed as the turkey when I’m done. It
has taken me many years of experience to arrive at an eating strategy that
works for me. The following tips are my personal favorites but I’ve also done a
little research to offer up some additional ideas you may find useful.
First, I make sure to have a glass of water 15-30 minutes
before the meal-it gets the gastric juices flowing. The expanded advice would be to stay hydrated
over the course of every day-not only is your gut in better shape to receive
food, but there are long-term benefits as well, including: giving an energy
boost, flushing out toxins, improving skin health, maintaining regularity and
much more. Plus, it helps you recover quicker if you overdo it on the alcoholic
beverages. Look it up!
I eat slower. This has many benefits as you can imagine such
as, enjoying the food more, better digestion, and less stress. Studies have
also shown that you can shed up to 20 pounds a year just by chewing slower. It
has something to do with the fact that it takes about twenty minutes for your
brain to register that your stomach has had enough.
Having a good breakfast and/or lunch helps me out at turkey
time. This not only keeps me well-balanced during the day, but my stomach is
not so traumatized at feast time. This lets me eat a little more than normal
without the “beached whale” feeling.
Don’t forget dessert. I have finally been able to remember
that following the main meal there are always yummy goodies for dessert. Since
I really enjoy this part of the get together, I keep my main meal portions
Lastly, how about some natural remedies if your tummy is
feeling a little out-of-sorts. If the weather is not cooperating to take a
short walk, my go-to plan has been to drink some not-too-hot herbal tea. I like
chicory, chamomile, peppermint and anise. Ginger works really well in just
about any form. Ginger’s root contains chemicals called gingerols and shogaols.
These chemicals relax the intestinal tract, preventing motion sickness and
relieving the nausea, vomiting, colicky stomach cramps, and diarrhea that often
accompany stomach flu. I’ve also sucked on a peppermint candy or chewed
peppermint gum. Peppermint’s essential oil contains menthol, a volatile
substance that has a direct antispasmodic effect on the smooth muscle of the
That’s all for now. If I can help just one person have a
better holiday experience, this article has been a success.
FROM THE DELI
Just in time for the holidays we are pleased to introduce a
new line of local, organic, vegan or gluten-free options. Mama Maya features
gluten-free baked goodies and Anna’s is a bakery which makes vegan sweet or
savory pies. Both remind us of the comfort food gramma used to bake. Mama Maya
has gluten free mini pies as well as heart-shaped filled cookies, pumpkin spice
or apple cupcakes and pumpkin tarts. Anna’s vegan apple pies and pumpkin pies
come in two sizes, a two person serving and a family size. Try the individual
pies from our deli case as a preview to what you can expect from the larger
This year we will not have sign-up sheets for Thanksgiving
pies or rolls. Instead we will just have a selection available for the buying
public, especially on the Tues. and Wed. before Thanksgiving. If you would like
to reserve pies from Mama Maya, Anna’s, or Schat’s Bakery please let the deli
staff know in advance of Nov. 20th. Mama Maya and Schat’s pies will be
available for pick-up on Tues Nov. 25th and Anna’s pies on Nov. 26th.
Rolls from Schat’s will also be available. From the deli and kitchen staff we
wish you a wonderful Thanksgiving.
New Store Pamphlets Are Here
As a service to all the good patrons of Mariposa Market, a
useful shopping guide is now available to make your shopping experience a
little richer. It is a handy pamphlet that includes all the items in the market
that have been third-party verified as to being non-GMO. You can pick up a copy
at the checkout stands. This list will be ever-changing as the grocery industry
is very dynamic. Expect an update next year.
The third party verifier is a
group known as the NON-GMO PROJECT. As per their website, “The Non-GMO Project
is a non-profit organization committed to preserving and building the non-GMO
food supply, educating consumers, and providing verified non-GMO choices. We
believe that everyone deserves an informed choice about whether or not to
consume genetically modified organisms”. We at Mariposa Market believe this
The Non-GMO Project started in
Berkeley, at The Natural Grocery Co., which is a small neighborhood natural
grocery store. In 2003, in response to letters from customers who were
concerned about a GM soy lecithin that the store was carrying, a group of
employees initiated the “People Want to Know Campaign.” This effort rallied 161
grocery stores and co-ops throughout the United States in a letter-writing
campaign to manufacturers of natural food products and supplements in the U.S.
The goal was to discover the GMO status of products, so that the stores’
consumers could be offered an informed choice. The results of this campaign
were mixed, with a central problem being the lack of a consistent,
industry-wide standard for what non-GMO was.
Prior to this, in 2001, The Big
Carrot Natural Food Market in Toronto, Ontario implemented a non-GMO purchasing
policy after a year and a half of research. They simply discontinued those
product lines that were not confirmed by the manufacturer to be non-GMO. It was
a radical and very successful move for the store. But the absence of an
authoritative standard for non-GMO created problems for this effort, as well,
and led The Big Carrot to look for a more comprehensive and reliable way in
which to continue providing its customers with non-GMO foods.
In 2005, The Natural Grocery
Company and the Big Carrot Natural Food Market teamed up to form the Non-GMO
Project, with a common goal of creating a standardized meaning of non-GMO for
the North American food industry. To give the Project the rigorous scientific
foundation and world-class technical support necessary for this endeavor, the
stores began working with the Global ID Group, the world’s leaders in non-GMO
testing, certification, and consulting.
In the spring of 2007, the
Non-GMO Project expanded its Board of Directors to include representatives from
all stakeholder groups in the natural products industry, including consumers,
retailers, farmers, and manufacturers. Working to give the Project a solid
foundation comprised of as many perspectives as possible, this dynamic Board
then formed advisory boards for both technical and policy issues.
I hope you find this useful in
navigating our store shelves.
Apple, Pistachio, Persimmon, and
Makes: 6 Servings
For the Dressing:
¼ cup freshly
squeezed lemon juice
freshly ground black pepper
olive or grapeseed oil
For the Salad:
½ cup shelled
8 ounces baby
2 medium salad
friendly tender-sweet apples (about 12 ounces), unpeeled, cored, and cut into ¼
2 ripe Fuyu
persimmons, cut into ¼-inch-thick slices
Seed from 1
pomegranate (about 1 cup)
the dressing: In a small bowl, whisk together the lemon juice, honey, salt, and
pepper until the salt dissolves. Slowly
drizzle in the oil, whisking as you go, until the mixture is emulsified. Set aside.
a skillet over medium-high heat, toast the pistachios, stirring often, until
browned and fragrant, about 10 minutes.
out six serving plates, preferably chilled.
Divide the arugula among the plates, then top each plate with equal
portions of apple and persimmons.
Sprinkle each plate with pistachios and pomegranate seeds. Just before serving, drizzle with dressing.
From “The Apple Lovers Cookbook” by Amy
Makes: 3 cups puree, 6 servings
parsnips, peeled and cut into 1-inch pieces
tender-sweet apple (about 8 ounces), peeled, cored, and cut into chunks
½ cup diced
grated fresh ginger
low-sodium chicken broth
freshly ground black pepper
finely chopped parsley, for garnish (optional)
- In a saucepan, melt the butter
over medium heat. Let sizzle until
it begins to turn golden brown, then a deep nut brown, 6 to 8
minutes. Add the parsnips, apples,
onion, ginger, and chicken broth, then increase the heat to medium-high
and bring the liquid to a boil.
Reduce the heat to low, cover the pot, and gently simmer until the
parsnips are tender, about 25 minutes.
- Use an immersion blender or hand
mixer to puree the softened mixture into a smooth, velvety
consistency. Stir in the cream,
salt, and pepper. Taste and add
more salt if desired. Serve warm,
with the garnish, if you like.
From “The Apple Lovers Cookbook” by Amy
500 South Main Street
Willits, CA 95490