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Early Spring
A Culinary Collaborative
Mariposa Messenger
 
"No winter lasts forever; no spring skips its turn." Hal Borland
 
SPRING’S PROMISE
 
Isn’t it funny how much we agonized over the doom of drought last year, only to fall into a quiet dreariness as the rain persisted this winter? Trees have fallen, floods have transformed our city streets, and yet, here we are: at the cusp of an awe-inspiring time, the start of spring. We’ve glimpsed fleeting moments of sunshine in recent weeks. Maybe your family has even been able to spend an afternoon thankfully basking in the warmth of spring-like weather once or twice. Believe it or not, there will be warmer days ahead.
 
As much as your family is eager for the shift in scenery, Mariposa’s team is making plans in excited anticipation as well. Since we know supporting our local ecosystem is important to you, we’re hoping to share more beautiful local produce with shoppers in the coming weeks. We’ve also been busy sprouting plans for our annual Earth Day Soiree in April - don’t miss it! Speaking of sprouts, spring starts have been ordered for your vegetable garden and will be available in April as well. Lastly, our team is proudly preparing for our way of saying thank you to our loyal customers - with a loyalty card.
 
Read on for more details...
 
AN INSPIRED CHANGE
By Mary Anne
 
You’ve heard it all before from me—how the Organic Consumers Fund fights for our health through the support of organic farming and information about political actions. But, I never get tired of mounting my soapbox on this subject and hopefully you will indulge me and remember why it is important to keep supporting the OCF and organic farming with your food-buying dollars. In America, that is the way that counts. Lately, we have seen some reversal of long-standing trends as the American people become educated about what they are putting into their digestive tracts. Corporate-run operations are starting to see a decline in the cultural model that has sustained the United States for many years. The general population is making it clear that they no longer accept the corporate food industry. Younger farmers, especially, are moving away from large-scale corporate farming.
 
The acceptance of GMO foods is generally in decline. The promise of the “miracle” of genetic modification has turned out to be ephemeral. The prices for these altered seeds has skyrocketed and the promised yields have not met expectations. GMO crops have forced farmers to buy more and more toxic pesticides and consumers overwhelmingly oppose GMO Frankenfoods. Farmers have cut planting with GMO seeds by 5.4 million acres in 2015 and sales of GMO seeds fell by $400 million.
 
Meanwhile, sales of organic produced foods have continued to increase with companies like General Mills and Kellogg switching to the greater use of organic ingredients. As of last June, the number of certified organic farms has gone up by 6% in one year, and the sale of organic foods in general has zoomed ahead by 11%, over four times faster than conventional foods. This demand would be even higher but the appetite for organic has outstripped the supply. Clearly, consumers want to buy more, creating opportunities for new organic farmers.
 
Also of positive note, Perdue Farms, the fourth largest chicken producer in the United States, has come under the leadership of Jim Perdue, a younger generation owner. He decided that chickens bred with breasts that were so heavy they couldn’t walk and crammed three to a cage was inhumane and no longer acceptable. He fostered a new way of handling birds. They were given lots of sunlight and space to run and flap their wings. He bred smaller healthier birds and used more humane slaughter. He also encouraged other growers for Perdue by compensating them for enhancing the birds’ quality of life.
 
Americans are also forcing the hand of poultry producers to provide egg-laying chickens with cage-free environments. Nearly all of the 77 billion eggs we eat previously came from chickens stuffed five to a crate each having the space of an IPad. For years the Humane Society had lead a grassroots campaign to liberate these hens through undercover exposés and pressuring food managers and retailers like Whole Foods to buy from smaller and more local producers. In 2008, California voters passed a ballot initiative banning battery-cage confinement of hens with the most “yes” votes of any initiative in history. After that, Burger King, McDonalds, and IHOP, Krogers and Meijer, Costco, and Trader Joe’s followed suit. And finally last April the biggest plum in eggdom, Walmart promised to go 100% cage-free by 2025.
 
I am telling you this because we do need positive news from time to time. In spite of all our fears and the uncertainty of the coming years, the people of the United States can change things. We must never underestimate the power of our buying power and our ability to change the course of history. Never give up.
 
WHO ARE THESE GUYS?
By Urmila Joy Sandhu
 
The orange robed gentlemen you might have noticed making their way through Willits are Theravadan Buddhist monks from Abhayagiri Monastery in Redwood Valley. On new and full moons, they honor an ancient tradition brought over from Thailand, and walk through our village accepting food to support themselves. They are not allowed to touch money, and depend on the donations of the lay community to provide their basic needs. It is considered an act of deep generosity to support the monastics. All offerings collected on alms rounds are brought back to the monastery and shared among the members.
 
We are all invited to get to know them as members of our community. Strike up a conversation, ask questions, introduce yourself. Make an offering of food or any gift - if you’re not sure how to do it, just ask. They’re very friendly and wish to be a part of our community.
 
The Details:
2017 Willits Alms Walk Days: Feb 19, Mar 5 & 20, Apr 4 & 19, May 3 & 18, Jun 2 & 17, Jul 1, 16 & 31, Aug 15 & 29, Sep 13 & 28, Oct 13 & 27, Nov 11 & 26, Dec 11 & 25
The walk starts at 8:30 AM near the Willits Charter School and the monks make their way north usually arriving at Brick House Coffee Shop about 9:30 or so, with a stop at Mariposa in between.
For information:
www.abhayagiri.org or contact Steve sskeyes@yahoo.com 459-2760

 
STAFF PICKS
Products we’re all talking about
 
Emandal Nectarine Jam - a tangy and tart taste of our local dreamland
Honey Mama’s Oregon Peppermint Chocolate - our favorite after lunch treat, because it’s dark chocolate, so “it’s healthy”! http://honey-mamas.myshopify.com/collections/frontpage/products/mint-nectar-fudge
Organic Braggs Apple Cider Vinegar + Honey - a thirst-quenching tincture that we reach for often. https://jet.com/product/detail/2d9b8952bb2e492badc3b0ed3f4335a3?jcmp=pla:ggl:jd_cons_gen_food_beverages_a3_west:beverages_other_a1:na:PLA_712370529_37519606952_pla-68441462956:na:na:na:2&code=PLA15
Sonoma Brinery Spicy Bread & Butter Fresh Pickles - we fight over who gets to take home the last batch. ‘Nough said! http://sonomabrinery.com/fresh-pickles
Fra’Mani Mattinata Breakfast Sausage - premium pork sausage perfectly seasoned with sage, these little guys are hearty. Gluten-free and a delicious sidekick to your eggs or pancakes! http://www.framani.com/blog/wp-content/uploads/2015/09/FMLabel-Sausage-Mattinata.jpg
 
REPORT ON STANDING ROCK
 
Mariposa Market has been very proactive in supporting the Standing Rock Tribes in their protest against the Dakota Pipeline. Over the past few months we have been able to contribute a total of $3,067.42, primarily collected from customers and employees of Mariposa Market. We also auctioned off a copy of the painting from Marta Alonso which adorns our deli. Thank you to all who have supported this effort. It remains to be seen what effect this protest will have on the outcome of the pipeline. Hopefully, the government still listens to the will of the people.
 
BEER COUNTRY
By Debbie Mac, Beer & Wine Buyer
 
The term “wine country” evokes thoughts of a warm summer day in Northern California, maybe in the late afternoon as the sun bathes our rolling hills in a golden hue. But what region is considered beer country in the United States? We can surely name some of our favorite local craft breweries, but the brewery experience doesn’t easily conjure up nostalgic or ethereal scenes. Versus selecting your beverage based on well-known appellations similar to wine, the source of the hops and grain that form these delectable brews is still somewhat of a mystery as well.
 
Some may know that in the United States, beer country is actually closer to home than they might have realized: the Northwest. The Department of Agriculture reports that 73% of our nation’s hops are grown in the state of Washington and the remainder in Oregon and Idaho. Yakima Valley in Washington State grows the majority of the hops in the United States. The Valley has desert- like conditions and is located just east of the Cascade Mountains. The long hours of summer sunlight and the melting snow from the Cascades provide the perfect combination for a plentiful growing season. The combination of conditions gives the hops grown here a unique flavor you might not find elsewhere. Hops grow exceptionally well at the 45th parallel because of the photosensitivity of the hops plant. They will set a heavier bloom and a bigger yield. The arid desert air actually aids the growing process in preventing mildew and other fungal diseases from destroying plants. Amazingly, in part due to the beneficial growing conditions, last year, American growers produced more hops than the world’s long-time leader, Germany.
 
On the other hand, the polarizing nature of a desert landscape can also present significant challenges for growers. Heavy rains and drought damage crops. Californians know that grape crop yields are affected negatively, and it can be difficult to battle the frost freeze. However, grape farmers are changing their methods to accommodate for the lack of rain, resulting in amazing wine. And hops farmers are catching on too. Because water is a necessary evil in making beer, the industry aims to use less water and practice more sustainable methods. Many are switching from furrow to drip irrigation to preserve water. One hops farmer adopted German technology by using drying kilns which are 20-30% more efficient than propane. Others are recycling wastewater, recapturing some energy by reusing steam from the chimney, feeding spent grain to cattle and using spent hops as fertilizer. Last year, New Belgium Brewing Company was recognized by the United States Zero Waste Business Council for establishing systems that allow it to divert 99.8% of its waste from the landfill. Proudly, in Northern California, where breweries get their water from the Russian River, many of these practices are already in place. Some breweries treat the wastewater and turn it into methane which can be used to heat and power the factory.
 
As craft breweries are on the rise, so is the demand for hops. The inherent unpredictability of weather will remain constant, and forward-thinking measures that growers are leveraging to offset this are encouraging. The trend toward using the land without destroying it is something we can all be thankful for.
 
OUR SHINING STAR
A new product that we adore, and why
 
Kitchfix Honey Pecan Grain-Free Granola - an outstanding gluten-free breakfast option packed with nutrient-rich ingredients like nuts, seeds, and fruit. We love this sprinkled on top of full-fat greek yogurt with fresh fruit!
https://www.amazon.com/Grain-Free-Paleo-Granola-Kitchfix/dp/B01H13YFJK
 
THE POLITICAL FUTURE:  FARMING PRODUCTION ISSUES
By Mary Anne
 
Have you ever wondered why in the past twenty or so years, the issues of farming and the men and women who raise our food have been a non-entity in the presidential campaigns? Both Clinton and Trump raved on about the hard-hit working class families, the veterans, the coal miners, the steelworkers and autoworkers, but not one word about the producers of our food. The farmers, the ranchers, the ranch hands, fishing crews, seafood workers who toil on our land and waters to bring food to our tables were never once mentioned in the presidential campaign nor in the three campaigns prior this one. And, it’s not like farm income is some inconsequential part of our economy. No, in fact, it is eight times greater than coal mining, a declining industry which both candidates avidly courted. Still, farm income has plummeted 12% just in the last year as economic and emotional depression is spreading through those communities thanks to bankruptcy level prices paid by corporate middlemen. This prime-time disregard for farmers and food policy (not a single issue was ever raised about GMOs even though the majority of consumers rallied for labeling) is politically irresponsible especially because food purchasing is a political act that takes into account cultural, ethical, environmental, and community values. Consumer Reports showed a national survey reporting that a huge percentage of shoppers consider production issues important: supporting local farmers—91%, reducing exposure to pesticides in foods—89%, protecting the environment from chemicals—88%, and providing better living conditions for farm animals—84%. It’s a sad realization that our politicians managed to distract us with immigration, terrorism, and morality while important issues regarding farming were never mentioned. They willingly sacrificed our food production and our small farmers to industrial agribusiness. Fortunately, Americans continue to push back with the alternative future of a sustainable, local, healthy, humane, and human-scale food system that benefits us all. We can create something that benefits the earth and the people who live here. And, we are.
 
YOUR QUESTIONS ANSWERED
Product requests:
  • Organic raw milk in a glass jar - shoot, we don’t currently have a distributor that offers this product. Stay tuned!
  • Ezekiel tortillas - due to a swift aging process, we previously decided to discontinue this product, but let’s give it one more try
  • Wildwood Coffee Creamer -now back on our shelves!
  • Vegan soups in the deli - good news, most of our vegetarian soups are also vegan
  • Soy creamer - you’ll find Wildwood and Silk soy creamer options in our refrigerated dairy section
  • Pacific Vanilla Hemp Milk in the deli - we currently offer coconut, almond, rice, soy, and hemp milk for deli drinks; however, their vanilla counterparts aren’t an option at the moment
  • Cocomels - we’re working on ordering these as I type!
  • Jackson’s Honest Sea Salt & Vinegar Potato Chips - we don’t have plans to offer a new brand of salt & vinegar chips at the moment
“Thank you for carrying the Obi Probiotic Sodas!” We love the rootbeer flavor, and are pleased that you do too!
On installing a coat hanger in the bathroom - Great idea! Look for a new hanger in the coming weeks.
“Thank you for carrying the Saifun Bean Thread Noodles! They are a staple for my family!” We love it when customers find items important to their family on our shelves!
 
FLAVORS OF FIBONACCI
By Debbie Flowers, Produce Manager
 
“A cauliflower is nothing but a cabbage with a college education.”
-Mark Twain
 
Cauliflower is a member of the cruciferous vegetable family, along with broccoli, cabbage, kale, and Brussels sprouts. It is believed to have originated in Asia Minor and ancestry traces it back to wild cabbage. The head is made up of tightly packed clusters of florets, known as the curd. Cauliflower is often considered one of the healthiest foods on earth. With a rich supply of phytochemicals, high levels of anti-inflammatory compounds, and the ability to ward off cancer, heart disease, brain disease, and even weight gain, there isn’t much cauliflower can’t do.
 
When it comes down to it, are all the varieties equal? How do the cheddar or purple varieties compare to the classic white one we’re all familiar with? Cheddar cauliflower ranges from creamy coral to sunburst orange! The hue comes from the extra beta-carotene naturally stored in its florets (which also gives the cauliflower 25% more vitamin A than the white variety). It’s flavor is mild with subtle nutty sweetness that is amplified when roasted. Graffiti cauliflower gets its beautiful purple hue from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine. It’s flavor is mild and slightly sweet with hints of nuttiness. Broccoflower refers to green cauliflower, available in the normal curd shape with a lime-green color. Romanesco is a variety with a fractal spiral curd that is also the lime-green color of Broccoflower. The striking pattern on the flower-head of Romanesco is not only a graphic representation of a Fibonacci series, it is also a logarithmic spiral as close to a fractal as can occur in nature. Romanesco is one of the most amazing vegetables to look at and the taste is nutty and flavorful.
 
Cauliflower has become very popular for those with allergies, as it can be a substitution for flour-based dishes like rice and pizza crust. It can be used in a number of ways such as soups, salads, curry, and most recently cauliflower “rice”.
 
Here is a recipe to try:
Cauliflower Rice
Place cubed cauliflower in a food processor and pulse until broken down into rice-sized pieces. Heat olive oil in a skillet over medium heat; add cauliflower rice, salt, and pepper. Cover skillet and cook until heated through without stirring, 3 to 5 minutes. Remove lid and fluff rice with a fork.
 
EARTH DAY
The Legacy of Sen. Gaylord Nelson
By Kevin Copperfield, Grocery Manager
 
Good day, Gentles. I am thrilled to be cobbling together this piece about a man whom I knew little about but has affected not only my life but untold numbers of people around the world. I am referring to, of course, the late, great Governor from Wisconsin, Senator Gaylord Nelson.
Growing up steeped in Wisconsin’s progressive heritage and New Deal liberalism, Nelson began his political career as one confident in both the political power of ordinary citizens and the government’s ability to promote the public good. Born in the North Woods of Wisconsin in 1916, Nelson grew up admiring both the beauty of the Wisconsin land and the progressive politics of the state's famous Senator "Fighting Bob" La Follette. He earned his law degree at the University of Wisconsin and, after fighting in World War II, he returned to Madison where he helped revive the long-moribund Democratic Party. As progressives fled a Republican Party under the sway of Joe McCarthy, Nelson and others invited them into a coalition that envisioned a liberal state government that used its regulatory power and tax revenue to address pressing social and economic problems. Though the 1950s brought prosperity to some Americans, Nelson's attention was with those in the city and the countryside who were disadvantaged. He never overlooked the social and ecological costs of technological innovation and industrial expansion.
Nelson's innovative vision resonated with Wisconsin residents. Through the 1950s, residents had grown increasingly concerned with their crowded and dilapidated state parks, the exploitation of public resources by private industry, and the pollution of the state's waterways. Nelson promised comprehensive reforms and starting in 1958 was elected to two terms as governor. In office, he established unprecedented high levels of public funding for education, health care, unemployment, highways, and urban and rural development.
But it was Nelson's overhaul of the state's natural resource program that earned him a national reputation as the "conservation governor." He condensed a sprawling bureaucracy into a single Department of Resource Development, and established a Youth Conservation Corps to create green jobs for over 1,000 unemployed young people. Most striking, Nelson fought to earmark $50 million for the Outdoor Recreation Action Program (ORAP) to acquire land to be converted into public parks and wilderness areas. The extreme popularity of these conservation measures catapulted Nelson into the U.S. Senate in 1962.
After his election to the Senate in 1962, Nelson discovered that Washington had no environmental political agenda despite the many urgent national issues. Nelson immediately began the struggle to get the environment front and center in Washington politics by drawing on his experience as the "Conservation Governor" of Wisconsin. As it turned out, Nelson had just toured the oil spill devastation on the coast of Santa Barbara and was flying to San Francisco when he read an article about recent popular teach-ins held on college campuses. The format struck him as a promising way to communicate this growing public concern to elected officials in Washington D.C. and state government. He imagined that:
"If we could tap into the environmental concerns of the general public and infuse the student anti-war energy into the environmental cause, we could generate a demonstration that would force the issue onto the national political agenda."
Separate teach-ins were already planned at San Jose State, Dickinson College (Pennsylvania), and the University of Michigan—all organized campus-wide events drawing attention to ecological crises. Nelson aimed to unite these efforts and then extend them beyond the college campus. He announced his intentions at a speech in Seattle on September 20, 1969 and several major media outlets immediately broadcast the idea to national audiences.
As the idea caught fire, Nelson's Senate mailbox was inundated, so he set up an independent organization, Environmental Teach-In, Inc., to handle the flood of queries from excited citizens. Inclusivity was, for Nelson, the key to a national day on the environment. He insisted that the national office would not try to shape a uniform national protest—this was to be a day for people to act locally. "This is the time," Nelson insisted, "for old-fashion political action."
Nelson's decision to leave Earth Day to the grassroots proved genius. Exceeding their wildest expectations, Nelson and his staff estimated 20 million Americans — from 10,000 elementary and high schools, 2,000 colleges, and over 1,000 communities — took action on April 22, 1970. Though students lent the day a unique spirit, it did not draw out only the young. Labor union members, housewives, farmers, scientists, and politicians of all stripes — from Barry Goldwater to Edward Kennedy — made up the mosaic of faces in Earth Day crowds.
Throughout his life, Nelson remained modest about his own contribution but was extremely proud of the nation's response:
"Earth Day worked because of the spontaneous response at the grassroots level. We had neither the time not the resources to organize the 20 million demonstrators who participated from thousands of schools and local communities. That was the remarkable thing about Earth Day. It organized itself."
After a decade marked by partisan rancor and social division, Nelson hoped Earth Day could form "a new national coalition whose objective is to put quality for human life on a par with Gross National Product." In Washington, at least, environmental politics did for a time become the obsession of both parties. The midterm election of 1970 spelled defeat for politicians linked to dirty industries, while President Nixon and many in Congress rushed to lend their support to the National Environmental Protection Act, the Endangered Species Act, and stringent amendments to the Clean Air and Clean Water Acts.
Nelson's aim with the first Earth Day was to light a fire for the environment in Washington, and Nelson felt satisfied it had done so. In fact, in 1995, he received the Presidential Medal of Freedom for his significant contributions by President William Jefferson Clinton. He saw no need to replicate Earth Day. But Earth Day, born in rural towns and big cities across the USA in 1970, has remained an important way to raise awareness in more than 180 nations of local and global environmental issues each year.
Cobbled content attributed to the NELSON INSTITUTE FOR ENVIRONMENTAL STUDIES, NELSONEARTHDAY.NET and NATIONAL WILDLIFE FOUNDATION
 
TIME TO KICK THE COFFEE CAN?
By Marta Alonso
 
Dandy Blend is a comparable alternative you might want to try. Although it’s gluten free, the tincture is made of water-soluble extracts of roasted roots of dandelion, chicory and red beets, plus barley and rye grains. This healthier alternative adds trace minerals to your diet and helps detoxify your body. The process to make Dandy Blend uses no chemicals, and removes the gluten in the grain. A caffeine-free alternative, it is also non-GMO.
 
Hot or cold, sweetened or plain, this option is dynamic. You can add it to your smoothies and yogurt. Add some turmeric powder and be ready for a wonderfully earthy flavor plus added anti-inflammatory benefits. Easy to prepare, it mixes well with milk or milk alternatives. Dandy Blend could be the spring detox program sidekick you’ve been looking for!
 
Here at Mariposa, we sell it in the bulk herb section and we also sell an organic version on a 3.53 oz pouch next to the coffee. Our deli has recently added Dandy Blend to their lineup of beverage options for those seeking a hot cup of drink to warm the spirits during these eternal rainy days.
 
Local Skincare
By Tasha Jarshaw, Personal Care Buyer
 
We’ve just ordered from local skincare creators Moon Essence, and cannot wait to share their line with you!
The brainchild of Co-Owners Terry Bryant, her son Ted Giammona, and his partner, Rod Schmittou, Moon Essence was born from the idea that skincare should be made with ingredients that we can pronounce.
Made in Petaluma, the line focuses on all-natural and organic, handmade, and local. They take pride in using only the highest quality, locally-sourced botanicals, herbs, extracts, floral waters, pure essentials oils, butters, antioxidants, and vita-mins. They do not use any synthetics, mineral oil, chemicals, artificial ingredients, petroleum, paraben or sodium laurel sulphates and are always 100% cru-elty free. Vendors are sourced locally to stimulate the local economy.
The Mariposa HABA department loves their Wild Oat and Honey Cleanser for everyday cleansing, or the Tumeric and Sugar Exfoliating Cleanser for stub-born blackheads. The Renew Night Cream is especial-ly moisturizing, and the first ingredient is aloe vera, a replenishing tool. For skin repair, the Vitamin C Se-rum contains 25% C, which is one of the highest vita-min c concentrations on the market.
 
A FEW REMINDERS
 
We are in a transitional period now between winter and spring, a time when our produce department struggles to offer the variety our shoppers would like. Not a lot is coming in from the fields locally or even in California in general. But, as the days stretch longer we hope to see some wonderful spring offerings like strawberries and asparagus from our own state, followed in late April by early peaches and other stone fruit. Remember that conditions this winter have put a crunch on many early spring crops. Our staff is trying to remember appreciation as we focus on the fact that we are no longer in a drought.
 
Mariposa Market is working on a project to initiate a Customer Loyalty Card for our shoppers. We hope to have this perk ready for shoppers between March and April. The month of March will be devoted to gathering the information from those that would like to participate. Any information we gather will be used solely for tracking your rewards as a shopper, and always confidential - never sold or passed out to any other entities. Our team will collect your email address, phone number, and physical address when you first sign up so that our checkers can look up your account each time you shop with us. As a participant of our Customer Loyalty Card, customers receive points for each purchase made. After a certain dollar amount is reached, you will be able to redeem your points as a credit toward your groceries. Stay tuned for more details in the coming weeks!
 
Don’t forget Earth Day on April 22nd. This could be our best Earth Day Soiree ever. We have some fun ideas for this special day and since it falls on a Saturday, perhaps many of you who have been unable to participate in the past, can attend this function. This is one of three Customer Appreciation Days which Mariposa sponsors and we really hope you can join us for the fun and food while increasing awareness of our earth. We will be celebrating from 11-3 PM.
 
Easter comes late this year, April 16th, so we don’t have a lot of information to give you about this holiday yet. We’ll keep you posted, and remember, this is one of the holidays during which Mariposa closes for the day. Happy Spring!
 
HAPPENINGS
 
March 10 - Mariposa deli competes in Senior Center Chili Cookoff
March 12 - Spring forward, daylight savings time ends
April - Organic spring starts available at Mariposa
April 16th - Easter
April 22nd - Earth Day Soiree at Mariposa
In appreciation of the local community members that support our store, we will be launching a Loyalty Card - see Facebook and Instagram for updates on the launch!
 
GLUTEN FREE CARROT CAKE
from our deli
 
1 cup white sugar
1/2 cup brown sugar
1 cup sunflower oil
3 eggs
2 cups Pamela’s Artisan Gluten-Free Flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 cups shredded carrots
1/2 14 oz can crushed pineapple, drained
Optional: ½ cup raisins, ½ cup toasted walnuts
Frosting
16 oz cream cheese, at room temperature
2 oz butter, at room temperature
1 C powdered sugar, sifted
Pinch of salt
 
Preheat oven to 350°. Grease and flour a 9x13” baking pan. In a large mixing bowl, cream together oil, sugar and eggs, set aside. In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon. Gradually add the dry ingredients into the wet ingredients alternating with the buttermilk. Mix until just combined being careful not to over mix. Fold in pineapple, vanilla, and carrots. Pour evenly into baking pan. Bake 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before frosting.
 
Frosting
Once the cream cheese and butter are soft, stir the butter until smooth and creamy without lumps. Add in the cream cheese in chunks, all of the sugar, and salt. Stir gently by hand, being careful not to over mix. The more you mix the thinner it will become. Frosting is done when all the sugar is incorporated. Frost cake while frosting is still at room temperature. Cool in refrigerator before cutting.
 
ROASTED ASPARAGUS AND SCALLION QUICHE
 
¾ lb thick asparagus
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 1/2 bunches thin scallions, trimmed, quartered lengthwise and sliced thin
1 tablespoon chopped fresh tarragon
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) pie crust
Freshly ground pepper
⅔ cup milk
½ cup (2 oz) gruyère, grated
¼ cup (1 oz) parmesan, grated
 
Preheat oven to 425°. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
 
Turn oven down to 350°. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
 
Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
 
Adapted from The New York Times
 
TANGERINE GLAZED HAM WITH BABY CARROTS
 
1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled
 
Preheat the oven to 300°.
 
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
 
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
 
After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
 
Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
 
Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Recipe courtesy of The Food Network

 
Granola In Your Kitchen
By Vanessa Burton

 
During these last remaining weeks of frigid weather, I’ve indulged in creating a crispy, crunchy batch of granola
on the regular. The process is satisfying in that it [shockingly] only takes about 30 minutes, you can customize
the flavors to your family’s preferences, and it imparts a soul-soothing scent that wafts through the entire house.
So, pull on your favorite fuzzy socks, hit “play” on your favorite easy-listening tunes (my recent favorite is Carla
Bruni), and take a few minutes to craft your own version of this sweet but healthy snack.

Ingredients
4 cup oats (I like our Bob’s Red Mill gluten-free old-fashioned oats)
1½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to
¾ teaspoon)
½ teaspoon cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
2/3 cup dried fruit, chopped if large (I used dried cherries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes

Preheat oven to 350° and line a large, rimmed baking sheet with parchment
paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and
cinnamon. Stir to blend.
Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat
and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even
layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and
totally optional chocolate chips). Store the granola in an airtight container at room temperature for 1 to 2
weeks, or in a sealed freezer bag in the freezer for up to 3 months.

Adapted from cookieandkate.com


 

 

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