By Amber Thurman
In Mendocino County there are roughly 3,000 different types of mushrooms that you can find in the wilderness, 500 of which are edible, and half a dozen that are deadly poisonous.
Some edible mushrooms include: Shiitake, Oyster, Hedgehog, Black Trumpet, Honey Mushrooms, Porcini, Morel and Chanterelles.
Mushrooms are great for your body. They contain good sources of selenium, antioxidant minerals, copper, potassium, niacin and phosphorous. They also provide a great amount of protein, vitamin C, and iron. In 2016 the Journal of Agricultural and Food Chemistry published a study showing that eating shiitake mushrooms daily boosts the human immune system. Eritadenine, a compound in shiitake mushrooms, shows potential for helping the liver process cholesterol and other triglycerides. Eating mushrooms can also help address constipation.
You can find mushrooms growing in the wilderness beginning in fall to mid-winter. Mushrooms grow best in damp areas, and in compost heaps, as well as dung heaps. Morel mushrooms are the only mushroom that you’ll be able to find throughout spring. When looking for mushrooms in the wilderness it is recommended to do some research as to which ones not to eat and which ones are edible.
When eating wild mushrooms it is best to always cook them, for most varieties contain the same materials as crab shell, and cannot be digested properly. You won’t get as much nutrition with uncooked mushrooms as you will if they are cooked. Also, there are a number of mushrooms that contain toxins which are destroyed with cooking. When you see white mushrooms in a salad that are uncooked, it is because white mushrooms do not contain carcinogens. Cooking actually destroys the nutritional make-up of white mushrooms. That being said, white mushrooms are one of the only mushrooms that you should eat uncooked. If you are new to eating mushrooms try 1 tablespoon and gradually progress daily so that you have time to see how your body reacts to them. Don’t try eating wild mushrooms uncooked, please.
Whether the mushrooms you decide to eat are wild mushrooms or commercial types, they are very good for you and contain many different beneficial nutrients and minerals. Plus, they taste great and make a decent substitute for meat. Come try some of the mushrooms Mariposa Market is carrying right now. We have your regular White Mushrooms, Crimini, Shiitake, as well as Local Wild Black Trumpet, Wild Chanterelles, Wild Hedgehog, and sometimes Wild Porcini mushrooms. Our wild mushrooms come to us from Mendocino Mushrooms, a local business. This insures that they are safe and edible. So, go ahead and tap into your inner fungiphile. An exciting eating experience awaits.
With Spring Comes Easter
Spring brings thoughts of gardening to many of us. At Mariposa we are already thinking about seeds! We carry a variety of vegetable and flower seeds from Botanical Interests and Redwood Seeds, many are organic. Starting soon, and throughout the season, we will also have a selection of plant starts from local suppliers. We also have a beautiful selection of orchids to add some spring your life!
Easter, for many little one, and not so little ones, means beautiful chocolates. We will have a variety of chocolates from Sjaak’s that are sure to please the chocolate lovers in your life.
Don’t forget our Mariposa Made Truffles!
Allergies Are Here: Come Early and Stay Late!
We are approaching that time of year again, spring time! The grass is green, the flowers are blooming, the air is warm, and everything is coming to life….. including allergies. Most of the population suffer from some type of allergy, whether it’s due to pollen in the spring time, or mold in the winter. However, there are products we can recommend that may help ease your symptoms.
We have a great selection of herbal products, homeopathic remedies, and Chinese medicines that can be very helpful in keeping your immune system strong throughout the allergy season. We now carry a new product called ‘Breathe Easy’ from Rootology, which has had amazing customer reviews. It contains 13 powerful herbal extracts for year-round nasal and sinus health. The herbs are formulated to stop runny nose, sinus pressure, sneezing, itchy watery eyes, and headaches.
A few of our other favorite allergy formulas are ‘Kick-Ass Allergy’ and ‘Tree Country’ made by WishGarden, and ‘Allertonic’ produced by Herbs Etc. They enhance a healthy anti-inflammatory response with herbs such as nettles, eyebright, and horehound. All of these products contain a great combination of herbal support for the lungs, sinuses, eyes, and immune system. Another quality remedy is Dr. Shen’s 'Allergy’. This contains a combination of Chinese herbs that many people, including some Mariposa employees, have found to be very effective for their allergies. Another new favorite among our employees is a product called ‘Northwest Pollen’ formulated by Mickelberry Gardens. This tonic has raw honey, raw apple cider vinegar, stinging nettle, and fermented bee pollen. Not only is it effective, but it is also delicious. Other popular forms of allergy assistance are our Homeopathic remedies. Customers have expressed how effective homeopathic medicines are for almost every ailment, including allergies. ‘Histaminum hydochloricum’ is a good remedy for any allergen; this stops the histamine reaction, and does not cause drowsiness. You can use any of these supplements in conjunction with a Neti Pot, vitamin C, and other immune boosters.
We don’t need to be inhibited by itchy eyes, runny nose, sneezing, or any other uncomfortable, dreaded allergy symptom. With the help of natural medicine we can get outside and enjoy the blossoming trees, the warm sunshine, and the sweet smell in the air. We can fully appreciate the beautiful spring season!
The history of this tonic is ambiguous with different names and different stories. “Fire Cider” has been the go-to for many who want to burn out a cold or keep their immune system strong through the winter months. We now carry two new brands of this “Fire Cider” recipe that are worth trying.
Mickelberry Gardens, known for their delicious raw honey tonics makes a “Fireside Honey Tonic” to which they add their raw Pacific Northwest Honey to the original recipe. This tonic has spice and heat combined with a gentle raw honey and all organic ingredients. It includes many typical Fire Cider ingredients, as well as dandelion leaf and turmeric. The other new cider we carry at Mariposa is Mind Your Manna “Fire Brew”. This brew we carry in two flavors; beet or citrus. Each flavor has unique ingredients, including rosemary, Hawthorne berry, pineapple, and more. Both new tonics are made in Oregon and are available on our shelves today!
Sir Kensington Mayonnaise. Also, I would like to request Square Sourdough from Schat’s, bigger are better: The Sir Kensington mayo is already here. Also, I’ve talked to Schat’s about the square sourdough bread, and they have informed me that it’s a special order item.
All lower shelves, larger numbers. Can’t read the labels, even with my glasses on, and I’m not alone: We are sorry that some of our customers are having trouble with the lower shelf tags. Unfortunately we cannot change our shelf tags, so please ask one of our employees to help you.
Forager Cashew Milk, not singles: We are looking into this now that we have room on the shelf.
What happened to Wallaby Kefir? Cherry in particular. So unreliable, here one day, gone the next, forever: Sorry, this flavor was discontinued by our supplier.
Please bring back the vegan cinnamon rolls, or add some type of vegan item for the bakery case: We almost always have a vegan muffin, as well as the Hail Mary Tarts that are vegan and gluten free, and the Alternative Baking Company Cookies. But we will make an effort to get a few cinnamon rolls out periodically.
Bob’s Red Mill Potato Starch or Arrowroot Starch. Essential for my gluten free flour mix: We carry Edward & Sons version of these. They are organic and excellent products.
Bulk honey and maple syrup. Please charge the measurements to ounces instead of pounds: We purchase these products by the pound, and so need to sell them by the pound. However, we are in the process of creating a conversion chart of ounces to pounds that should be up by the time you read this.
Crofter’s Biodynamic, Apricot flavor: We will be ordering Apricot and Strawberry.
Brahmi Snacking Lupini Beans, Garlic Herb flavor: This product is not on our shelves at this time, but you can special order it.
Sacred Chocolate, Imuno Mushroom and Indian Sunset, the heart shaped ones: We had this brand a long time ago- but would love to try it again. It’s nice that they are locally made, and powered by 100% renewable energy. The chocolate is Certified Organic, vegan, raw, and offers varieties that are sweetened with sugar alternatives for diabetics.
Please discontinue carrying all products containing canola oil. Canola oil is made from the rapeseed plant, which is indigestible to humans and animals. Canola oil is an industrial by-product, waste marketed as health food: The worries about canola oil have been around for over 40 years. I have researched this many times, and though there is no concrete answer, this is what I found out: The canola oil that we sell at Mariposa is all expeller pressed, which is a chemical-free process. Some of our canola oils are organic, which is a better choice. Canola oil is not as wonderful as olive oil, but is good when a neutral flavor is desired, and also for frying since it has a high heat index. Modern canola is still made from rapeseed, but they have been bred to eliminate the weird taste, and increase the digestibility. It is considered a fairly healthy fat as it is high in monounsaturated fats, low in saturated fats, and high in phytosterols, which work to reduce absorption of cholesterol. Leading nutritionists, like Andrew Weil, recommend olive oil, but acknowledge that canola oil is also a healthy oil. A concern might be products we sell that may contain commercial canola oil, which is 90% genetically modified, and may be extracted with hexane, a cheaper and less healthy process. We work hard to vet our products. Let us know if there is something specific that concerns you.
Chocolate Strawberry Shortcake Cupcakes
- 1 ½ cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup coffee, water, or coconut milk
- ½ cup canola oil
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 to 5 tablespoons soy, almond, or rice milk
- 1 ½ cups hulled and sliced fresh strawberries
- Powdered sugar
To make the Chocolate Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the Frosting: Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.
To assemble the cupcakes: Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with powdered sugar.
Borrowed from chefchloe.com (http://chefchloe.com/recipes/sweets/chocolate-strawberry-shortcake-cupcakes.html )
Potato & Leek Galette
with Rosemary and Sea-Salt Crust
For the dough
- 9 oz. (2 cups) all-purpose flour
- 1 Tbs. granulated sugar
- 1 tsp. minced fresh rosemary
- 1 tsp. fine sea salt
- 5 oz. (10 Tbs.) cold unsalted butter, cut into small pieces
- 1/4 cup ice water, plus up to another 1/4 cup as needed
For the filling
- 2 Tbs. unsalted butter; more as needed
- 3 large leeks, white and light-green parts only, halved lengthwise and thinly sliced (about 6 cups)
- Fine sea salt and coarsely ground black pepper
- 1/2 cup heavy cream
- 1 lb. Yukon gold potatoes (about four medium), peeled and sliced 1/8 inch thick
- 2 Tbs. extra-virgin olive oil
- 1-1/2 tsp. finely chopped fresh rosemary
- 1 tsp. finely grated lemon zest
- 1 large egg
- 1/2 cup whole-milk ricotta
- 3 oz. aged provolone, coarsely grated
- Flaky sea salt
Make the dough
- Pulse the flour, sugar, rosemary, and salt in a food processor fitted with a metal blade. Add the butter, and pulse until the mixture looks like coarse meal. Sprinkle 1/4 cup of the water over the mixture, and pulse to combine. Gently squeeze a handful of crumbs; they should hold together. If they easily break apart, add water 1 Tbs. at a time, up to an additional 1/4 cup, pulsing and then checking the consistency after each addition. Dump the mixture onto a work surface, form into a ball, then flatten into a disk. Wrap in plastic wrap, and refrigerate for a minimum of 45 minutes or up to two days.
Make the filling
- Melt the butter in a large skillet over medium heat. Add the leeks, 1/2 tsp. of the fine sea salt, and 1/8 tsp. pepper, and cook, stirring occasionally, until the leeks are tender, adding more butter if the pan becomes too dry, about 8 minutes. Reduce the heat to low, add the cream, and cook, stirring frequently, until thickened, about 1 minute. Set the leeks aside to cool.
- In a large bowl, toss the potatoes with the oil, 1/2 tsp. fine sea salt, 1 tsp. of the rosemary, and 1/2 tsp. of the lemon zest. In a small bowl, lightly beat the egg with 1 tsp. water to make an egg wash; set aside.
Make the galette
Position a rack in the center of the oven and heat to 400°F.
Lightly flour the dough, a rolling pin, and a piece of parchment cut to fit a large rimmed baking sheet. Roll the dough from the center outward on the parchment to form a 14-inch diameter circle. (Don’t fret about making a perfect circle, but try to maintain an even thickness.) Transfer the parchment and dough to the baking sheet (the dough will hang over the edges at this point).
Leaving a 2-inch border, evenly spread the leek mixture in the center. Stir the potatoes, then lift from the bowl, leaving behind any liquid, and distribute evenly over the leek mixture, overlapping the slices. Tuck any irregularly shaped potato slices under or between the more perfect rounds, making sure to maintain the 2-inch border. Dollop the ricotta over the potatoes, and sprinkle with 1/2 tsp. flaky sea salt and the remaining 1/2 tsp. lemon zest, topping each dollop of ricotta with a small pinch of salt and lemon zest. Top the filling with the provolone, the remaining 1/2 tsp. rosemary, and a grind of fresh pepper.
Fold the edge of the dough up and over the filling, pleating it as you go. If the dough sticks to the parchment, refrigerate for 5 to 10 minutes, then continue folding. Brush the folded edge with the egg wash, and sprinkle with 1/2 tsp. flaky sea salt.
Bake, rotating the baking sheet halfway through, until the crust is golden brown, the cheese is golden in places, and the potatoes are tender, 45 to 60 minutes. if the top of the galette is browning too quickly, tent with foil and continue to bake until the potatoes are tender. Transfer to a cooling rack, and let cool for about 10 minutes. Serve warm or at room temperature.
Make-Ahead: Prepare the leek filling and refrigerate in a covered container up to three days before assembling, baking, and serving the galette. The dough can be made, wrapped tightly in plastic, and refrigerated two days before assembling, or made, wrapped, and frozen for longer storage.
Borrowed from Fine Cooking ( http://www.finecooking.com/recipe/potato-leek-galette-rosemary-sea-salt-crust)