Notes from Mary Anne
BY MARY ANNE
After months of desert-like dryness Northern California is
finally getting some much needed moisture. Though not drought-ending in volume,
the rainfall has been substantial enough to promise us a spring season of green
grasses and wildflowers. Just a few short weeks ago that scenario looked pretty
bleak. In all my 35 years here in Willits, I have never heard so many people
delight in the falling of rain. A young lady at the Farm Supply told me
yesterday “I hope it keeps raining until it floods, I don’t care. “
Even though the rain up here promises us some relief, the
farmers in the Central Valley are devastated by the news that the Federal
government is cutting off all water for farms this spring and summer. Many
fields are fallow as it is. Hardest hit are tree crops and tomatoes which are
big business in California. Expect produce prices to soar in the summer months
and availability to be compromised. We may have to depend on Mexico for some
summer fruits and vegetables.
At the moment though, the produce department is looking
GOOD. Although the citrus crop was damaged by hard frosts in December, we have
had a fair amount of delicious mandarins, Minneola tangelos and Cara Cara
navels. The main navel crop suffered pretty severe frost damage which has
resulted in fruit which tends to be dry and pulls away from the peel. At the
present there are some sweet and juicy Navel oranges from Las Palmalitas and
Sespe but the season is almost over and Valencias of good quality are starting
this week. The Gold Nugget Tangerines have been really delicious. Don’t let
their” less than beautiful” exterior put you off. Seedless too!
California Avocados are in season now. The quality is always
refreshing after several months of Mexican fruits which do not quite come up to
the standards of the California Hass. There are also some delicious Fuerte
avocados, which are so creamy and succulent but do not have the holding quality
of the Hass. Still, they are well worth a try at this time of year. Spread on a cracker they are just the best!
Early springs means asparagus and strawberries. These two
edibles signal the end of the winter doldrums of potatoes, root vegetables and
hard squash. There is nothing quite as luscious as the first sweet strawberries
and the grassy crunch of fresh asparagus. Broccoli Romanesco and Brussel
Sprouts, two popular vegetables which are often scarce, have been in
exceptional supply this year as well. EAT YOUR GREENS!!!
Mariposa is still working diligently to reduce our water
use. We were able to cut back almost 20% on our water in the past couple of
months. The consciousness that we are trying to foster will hopefully carry
over into the drier months and maybe become a permanent awareness. They say it
takes only 30 days to change a habit. We want to do our part to keep water
conservation at the top of our priorities.
Our new addition is finished and we are glorying in the
luxury of SPACE! New offices and an enlarged break room mean we are no longer
sitting on each other’s laps or jockeying for computer use. The new kitchen is
a thing of beauty and we hope to do a better job of supplying the public with
our delicious food.
Once again I would
like to address our pricing policy at Mariposa Market. In the last twenty years
we have never increased our price margin. We do our best to have the fairest
prices we can while still giving a living wage to our employees and keeping the
store clean and safe. A grocery store of this size doesn’t have the buying
power to compete with larger stores drawing from larger populations. We will never be able to compete with Trader
Joe’s or Costco or sometimes even Ukiah Natural Foods. What we do is provide
you with the best food we possibly can, and give you the best price we can
within our buying power. Not many other stores offer a senior discount. Every
month we offer sales with significant savings on popular items throughout the
store. We also take the time to look into our products for certifications,
sustainability, and quality of ingredients. As well, we support local and small
businesses and farms. These practices may not lower our prices but they
definitely are saying that we care about your well-being and the viability of
Spring is just around the corner, but as we enjoy the beauty
of the blossoming trees and plants, some of us suffer from the allergens which
come with springtime. In Ayurvedic practices the nose is thought of as a direct
pathway to the brain. Cleansing the
nasal passageways is considered essential for mental clarity, healthy sinuses,
and illness prevention. This cleansing can also help to prevent a flare up of
allergy symptoms. I’ve looked into some common cleansing practices and would
like to share them with you.
Nasal rinsing using a Neti
Pot has become widely practiced in the west. It is very useful for children
Prepare the Saline
approximately 1⁄4 teaspoon of fine non-iodized table salt into about 1 cup
(8oz) of warm water, until it is fully dissolved. To prevent contamination, it
is recommended that you use sterile water, such as distilled water or water
that has been boiled and cooled to make your irrigation solution. Once you
prepared the saline solution, pour it into the Nasal Rinse Cup.
The Process of Nasal Cleansing:
1. Stand in
front of the sink. Tilt your head to one side so that one ear is facing down
into the sink, and you can see the drain out of the corner of your eye. You
should find that having your forehead angling slightly downward and sideways
will be just about right.
spout of Nasal Rinse Cup gently into the raised nostril and create a seal
between the Pot and your nostril.
3. Raise the
Nasal Rinse Cup slowly to develop a steady flow of saline solution through the
upper nostril and out the lower nostril.
the process, breathe through your mouth.
completion of the process, exhale gently several times to clear the nasal
the tilt of your head and repeat the process on the other side.
Completion of the Process:
beneficial to do some simple gentle exhalation blowing through both of your
nostrils after completion.
Cleaning your Nasal Cup:
simply wash out the pot with warm water and dish soap.
Nasya Oil soothes and protects the
nasal passages and helps relieve sinus congestion. Daily nasal lubrication can
help to release tension in the head and relieve accumulated stress.
Traditionally Nasya oil is also said to improve quality of voice, strengthen
vision and promote mental clarity.
The process of administering Nasya Oil:
1. Begin by
lying down on your back and tilting your head back with your nostrils opening
towards the sky. If you are lying on a bed, you may hang your head off the edge
of the bed, or place a small pillow beneath your neck for support.
5-10 drops of Nasya oil in each nostril. With skill, you can administer the
oil, drop by drop, circling the inside perimeter of the nostril, thoroughly
coating the nasal membranes.
3. Take a
big sniff in, then rest for a few minutes allowing the Nasya to penetrate.
for reading, and I hope these practices can help relieve you of at least some
of your springtime allergy symptoms!
Neti Pots, salts, and Nasya Oil in the Body Care section of the market.
gathered from www.banyonbotanicals.com.
Some Thoughts on Oils and Omegas
By Kevin Copperfield
Olive oil, flaxseed oil, canola oil,
hempseed oil, coconut oil, peanut oil … With all the different types of oil on
the market, it can be tough to know which you should keep in your diet and
which you should eliminate. You may be surprised.
Let’s start with EFA’s – essential fatty
acids. Essential fatty acids are a type of fat your body needs in order to
perform a number of important functions. EFAs cannot be synthesized in the body
so it is "essential" you consume them in your diet.
There are two different types of EFAs
found in food. The first type is called alpha-linolenic acid (ALA) and is an
omega-3 type of fatty acid. This type of EFA is found in fatty fish,
nuts, seeds, certain types of sea vegetables and algae. Generally
speaking, these sources of EFAs are not common in the Western diet. The second
type of EFA is called linoleic acid (LA) and is an omega-6 type of fatty acid.
Omega-6 is found in meats, vegetable oils and prepackaged, processed foods.
These sources are much more common in the Western diet.
The optimum ratio of omega-6 to omega-3
fatty acids recommended for good health is 1 to 1. In other words, you should
consume equal parts of each type of oil. Unfortunately, the average Western
diet provides large amounts of omega-6 and small amounts of omega-3.
If this is the type of diet you typically
consume, your ratio is likely way off. As a matter of fact, the latest
estimates show most people have an omega-6 to omega-3 ratio of 10 to 1! This is
very problematic because high levels of omega-6 can increase the inflammation
inside your body. This is of course bad for your health. Inflammation has been
correlated with heart disease, cancer and so much more. This is why it is so
important to minimize the amount of omega-6 you consume in your diet.
For instance, sunflower seed oil is commonly
used in frying, fast-food prep and packaged and processed foods. It is so
prevalent I can almost guarantee you that if a food comes in a package, you'll
find sunflower seed oil in the ingredient list. And this is not a good thing
…sunflower seed oil is very high in omega-6
fatty acids. In some cases, the omega-6 content is as high as 70 percent! If
you are currently using sunflower seed oil in your diet, I would reconsider. So
what are some alternatives?
Fish oil is very high in omega-3; however,
if you don't like the fishy taste, you can try hemp seed oil, flax oil or
walnut oil. All three of these taste great on veggies and salads. The thing you want to keep in mind about
omega-3s is they are an unstable fat. This means they spoil very easily. These
oils are susceptible to damage from heat, oxygen and light. All oils high in
omega-3 should be stored in a cool temperature, so keep them in the fridge and
if they are in a dark glass bottle, that's even better. You also want to be
mindful not to let them sit out on the counter for a long time. Just drizzle
them on your food and put them up right away.
Since these oils are so delicate, they
should not be used for cooking. Instead, use them only as a dressing or
in smoothies and juices. Coconut oil is a better cooking
option because it is more stable and will not spoil when heated.
In order to tone down the omega-6 in your
diet, you should stop using vegetable oils like sunflower oil, safflower oil,
soybean and corn oil, which are all high in omega-6 acids. These oils are also
commonly used in most prepackaged, processed foods – yet another reason you
should exclude these garbage foods from your diet.
The oils you should include in your diet
are fish oil, hemp oil, pumpkin seed oil and flax oil, which are high in
omega-3s. You can also try algae oil, which is very high in EPA and DHA sources
of omega-3.If you want to do more than just switch out oils in order to level
out your omega-6 to omega-3 ratio, you can increase your intake of fatty fish
such as salmon, tuna, mackerel, anchovies and sardines. These fish are all
sources of omega-3 fatty acids.
If you do all of these things, you will
decrease the level of inflammation in your body, lower your risk of developing
an array of diseases and have more energy and vitality. Sounds good to me.
EVANGER’S: HEALTH FOOD FOR PETS
By Mary Anne
Since we have been carrying a few lines of pet foods, I have
been on a search to find a brand that I feel represents the same values that
Mariposa supports. Some pet foods have had too many re-calls and we have
eliminated those. Others come from questionable sources or have very exotic
ingredients that put their price point out of reach for the common pocketbook.
I had heard of Evanger’s but our distributor did not carry this line. About a
month ago a rep from Berr Pet Supply came in with samples to share with me. I
was delighted to finally find a dog and cat food company that I could respect.
Evanger’s is located in Illinois and is a family owned
operation with only a few employees. The original manufacturing plant was
actually Dr. Evanger’s kennels and barn,
which served until recently when the brand became nationally known enough to
merit a brand new state-of-the-art facility. Evanger’s is dedicated to the
original principles of offering wholesome, nutritious,” best for the pets” foods
which are USDA certified and 100% made in the USA. 90% of the ingredients are
sourced from within 50 miles of the facility from family-owned farms, and are
used within 24 hours. The remaining 10% come direct from American farmers or
US-sourced suppliers. No ingredients from China are ever used, including
supplemental additions. The seafood
which appears in some dry and canned foods is wild caught, sustainably fished,
and Dolphin-safe. The products are non-GMO, hormone and antibiotic free.
Evanger’s is the only company I have been able to find that
has an affordable organic canned cat and dog food. Certified by Oregon Tilth
and 100% USDA Organic, it is packed in cans made from 80% recycled steel. The
factory barely puts out enough daily waste to fill a 60 gallon trash can. All
manufacturing materials are reused and recycled. Sierra Magazine picked Evanger’s Organics as
the top pet food to reduce your carbon pawprints. There are two organic dog
food choices, a cooked whole chicken and a turkey stew. The cat food comes in 5
oz. cans of braised chicken or turkey and butternut squash. The organic dog
food in 13 oz. cans is $2.29 and the cat is $1.49 for a 5 oz. can.
Besides the organic menus, Evanger’s has an extensive line
of canned and dry foods for dogs, cats, and ferrets. Their best seller is plain cooked chicken, an
all meat classic at only $1.59 per can. In this price range there is also a
beef, a beef with chicken and liver, and a lamb with rice, plus a puppy and a
senior choice. We carry a few offerings from the more premium lines as well,
some with vegetables and some with rice or barley, and some with fancier
proteins like rabbit and duck. There is also canned wild-caught salmon for dogs
or cats. We have chosen a few dry dog and cat foods as well; however, they tend
to be a little pricier though the quality is superb. We can take customer
orders for your special needs.
Evanger’s puts out a line of cat foods called Against the
Grain which are 99 cents for 3 oz. cans and are completely grain free and delectably
flavored for the finicky feline.
You can get more information on Facebook: Evanger’s Cat and
Dog Food Co, or Twitter @evangerspetfood. Come check out this promising line of
healthy choices for your pets.
UPDATE ON OUR “BAG PROGRAM”
Mariposa’s Bag Program has been in effect for about 5 months
now. Customers stop me nearly every day and express their thanks to us for
taking some effective measure against the waste of plastic, and for raising
consciousness about the effect plastic trash has on the environment. I have
also had a few complaints about the program. As everything in life, one can’t
please everyone. However, I would like to make a brief report on our progress.
Our expenditures for plastic bags, especially, have gone down by at least 50%. By
charging for plastic and paper bags we have generated enough money to give some
quite healthy donations to various charities around town. Average donation per
month is $300-$350 to the Food Bank, Our Daily Bread, and recently, we are
doing three months toward the Senior Center’s new Meals on Wheels van. You are
welcome to give us some suggestions of charities you would like us to
contribute to. Meanwhile we are doing our part as a community to reduce plastic
waste. Thank you.
Radical Self-Care: The Awareness Way.
Lisa Mace, Movement/Health/Wellness Educator
"Mindfulness is the most effective preventive medicine there
is, because it teaches
you to care for yourself."-- Dang Nghiem, M.D.
present is only a fleeting moment, an instant that passes at once into the
The present is the time in which we live and what we do with our
present selves is
the most important. If we do nothing to change our pattern of
behavior, tomorrow will
resemble yesterday in most details except the date."-- Moshe
Potent Self-The Dynamics of the Body and the Mind."
Remember the last time you took a vacation, went on retreat, or
new; the clarity, energy, flexibility, joy, liveliness, strength,
and vitality you felt?
These highly-valued qualities are connected to a thriving brain and
to a shift in your
perception. These qualities are what I call the "medicine"
that reduce stress, aches,
and pain. Awareness of these feelings can be experienced right now
any time. Awareness in and of itself can provoke positive change.
Take for example, a negative thought. The moment I notice it, I'm
reminded to shift
my mind to something more positive. Then the fun begins. When I
focus my mind on
something good, it creates good feelings and those good feelings
inspire me to
make better choices. Better choices in turn give me a better life
that creates even
better thoughts and feelings.
At Studio 'M' you have many choices for creating an aware and
thriving body and
brain including private sessions, group classes, 1/2-day workshops
retreats. Experience novel movement situations and guided awareness
at your own
pace without pressure. Start living in the quiet center of your
being while remaining
fully engaged in any activity.
This program includes practices that impact your physical,
emotional, mental, and
spiritual well-being. You will be led on an effective and very
enjoyable path of self discovery
and transformation. It's a systematic practice toward mindfulness
heals. The possibilities are truly limitless.
Lisa Mace is the owner of Studio 'M' Upstairs in Willits. She
established a one-of-a kind movement practice here in 2009.
In 2013 she developed Studio 'M', named for Dr. Moshe Feldenkrais
inspired her life and her work. At this new movement and retreat
center she helps
people of all ages improve their lives, for example, children with
movement delay or
anxiety disorder, a business owner with back pain, those with
and balance issues, cancer survivors, teens with a sports injuries,
competitive runner who wants to improve their performance. She also
singers and musicians. Her background and consistent studies in the
movement arts, strength and fitness, movement education, mindfulness
Feldenkrais Method, and the Anat Baniel Method infuse her practice
vibrancy, passion, and intelligence. Her teaching style is hands-on,
direct, and very
informative. Students say enthusiastically they've never experienced
anything like it,
it's both luxurious and gentle, revitalizing and powerful. They get
back to life having
embodied the skills for consistent and ongoing improvement.
Dr. Feldenkrais was an engineer, physicist, and judo master. He
method through intensive hands-on study of the human being. He
interesting, pleasurable, and novel learning situations combined
with movement with
attention changed a person's pattern of behavior, a person's
nervous system increases accordingly in complexity toward the
creative mind, body,
and spirit. With increasing knowledge and greater ability to bring
about changes in
our own bodies/ourselves, a more potent and mature life becomes
Integrating new habits allows greater health, flexibility, strength,
balance, clarity of
mind, vitality, and infinitely new ways of moving, thinking, and
Join us for group classes on Wednesdays and Fridays from 12:00-1:00
p.m. or for
our retreat Saturday, January 25, 2014 1:00-4:00- p.m. "A
spacious life-An antidote
to pressure and stress." Schedule yourself for a private
treatment Monday through Friday, we will accommodate your schedule
for early and
The Movement Center is located at 1256 Blosser Lane in Willits.
Contact us at
459-1840 or email firstname.lastname@example.org. Our website address is
Happy New Year and all the best to all of you,
Movement/Health/Wellness Educator, P.T.A., C.A.B.M.P.
From our Customer Suggestion box
EO Hand Sanitizer for the bathroom - The Purell Hand Sanitizer that we use in the
bathroom is the “green” variety of Purell, which is more expensive, and
non-toxic. However, we can get the EO
when we use up the Purell. We have to
special order the dispenser, so give us some time.
Recommend moving the skin products case as
it is hard to shop for items with traffic, and to see items on the lowest
We hear what you are
saying, however where it’s now located can be easily seen by the checkers. These products are high end and need to be
watched, as some people have sticky fingers!
Greenfuse Newspaper (it’s free!), please put
it out again - We do, whenever
they bring it!
I like the new counter to sit at! Great idea! -
We aim to please J
So Glad this store is here, thanks! Have
prices on or next to their respective items… - All our prices are posted on shelf tags
directly below the item. If you are
talking about the drink cooler up front (by the Deli), the prices are posted on
a sign above the drinks cooler. We have
had difficulty keeping shelf tags up in the refrigerated unit due to moisture
and constant stocking.
Consider using a Masticating Juicer and
adding brassicas to juice (kale, chard, and cabbage) – We have tried this, and that particular
produce chews up the machine, wrecks the basket, and dulls the blades.
The potatoes in the potato salad are not
cooked enough – Sorry about
that. Not usually the case, and we’ve
had no other complaints. You can always
return if unhappy.
You (Mariposa) make several different wraps,
how about trying a vegan one? – Ok! Thought our hummus one was
vegan, but I’ve been corrected!
How about egg and bacon rolls in the deli? –
Sounds good! We’re going to try, now that we have a new
Hellagood Bakery gluten free bread for
sandwiches- Brickhouse uses it, and it’s way better- We tried it, and it didn’t work for us- too
much waste. We would have to raise our
Where’s Heidi? She’s great, miss her- Heidi works in both the Deli and the kitchen. We put her where she is most needed.
A “buy this many, get one free” punch card
in the Deli for sandwiches and drinks would be so awesome- We have a very close margin of profit so
that we can keep everyday prices low. We
offer all organic juices. As well as sandwiches, made with Diestel, Applegate
Farms, and Niman Ranch meats that are nitrate and antibiotic free, which are
the most expensive ingredients in the sandwiches.
The Roland muffins are way too sweet, and
have the texture of the wrapper- Don’t buy them.
Forager Project “Nuts A” has no coffee,
“Nuts B” does. Please carry, please!- There are many flavors, and we rotate them
Cheribundi Tart Cherry Frozen Smoothie
Packs- When it gets closer
to summer we will look into bringing in this product.
Clover 1% (milk) gallon. Ray’s was the only
place in town that carried it. 1% milk is best for most individuals- Sorry, we just don’t have the space at this
time, nor have we had the demand.
Sierra Nevada Graziers raw cheddar, medium.
Thank you- I will check
with the distributor about this product.
Organic Valley Hazelnut 1/2 & ½, 1 pint.
You have French Vanilla, can you get hazelnut?- We’ve tried this before and it didn’t sell.
When it gets busier we can give it another shot.
Please reconsider- You used to carry Amy’s
Mac & Cheese with wheat mac, and no dairy. Bring it back! Thanks- We had two non-dairy varieties, and had to
discontinue the slow seller. We may consider restocking it in the future. You can always special order it by the case.
Have your Deli stocked with the meat and
cheese that you offer on the green (sandwich order) sheet. Three mornings in a row, no ham or Swiss- We don’t have any control of what our
vendors have in stock. Tell Tasha she’s beautiful- I will.
Paleo Wrap Coconut Wraps- Sorry, this product is not available from
our distributors at this time.
By Kasey Ricks
Agave is a plant indigenous to Mexico and has been used by
the Aztecs thousands of years as an ingredient in food. It comes in many sizes
and colors, as over 300 different species of the plant are known. Agaves are large, spikey plants that resemble cactus or yuccas
in both form and habitat, but they are actually succulents similar to the Aloe
Vera. Blue Agave is the preferred species for
producing nectar. Though there are other species used to produce agave nectars,
the premium nectars are produced from 100% Blue Agave.
Agave nectar is a natural product that
can sweeten any type of beverage or food. It is derived from the carbohydrates
present in the agave plant through a heating process with no chemicals
involved. To produce the nectar, juice is expressed from the core of the plant,
called the pina. The juice then needs to be filtered through a fine filtration
process, as it contains natural solids. Once the juice is filtered, it is then
heated (less than 118 degrees), causing thermal hydrolysis which breaks down
the carbohydrates into sugars. The main carbohydrate is a complex form of
There are many questions as to whether
or not agave is a healthier alternative to using cane sugar or other
sweeteners, and the feedback is mixed. While agave is low on the
glycemic index, it is still about 1.4 times sweeter than sugar. It gets the low
glycemic index rating because it contains fructose rather than glucose, which
does not have the same blood sugar impact. Depending on the brand of agave
nectar, it can contain up to 90 percent and as little as 55 percent fructose.
However, fructose might have an even worse impact on the body than glucose. Research
has linked high fructose sweeteners to obesity, diabetes, high triglycerides
(blood fats), metabolic syndrome and fatty liver. That doesn’t mean you should
abstain from agave completely. Like all sweets, it’s something that is best consumed
The bottom line is that refined agave sweeteners are not
inherently healthier than sugar, honey, high-fructose corn syrup, or any other
sweetener. Nutritionally and functionally, agave syrup is similar to
high-fructose corn syrup and sucrose (Karo) syrup. It does contain small
amounts of calcium, potassium, and magnesium, but not enough to matter
nutritionally. A good recommendation is to train your taste buds to adjust to a
less sweet taste by gradually cutting back on sweeteners. Eventually, you’ll be
surprised to learn that your cup of coffee or tea, glass of water, or bowl of
cereal tastes just fine without adding sweetener.
New Spring Wines at Mariposa
By Debbie Mac
Living in Mendocino County, we have access to so many local
wineries and wines. So many small
wineries have similar stories. Their
love of wine and creating lead them into the business and they work very hard
to make and sell wine. What I love, is
the wine, like the winemakers are very different and since peoples taste seems
to be subjective we get to taste and enjoy many wonderful wines.
We recently featured Philo Ridge winery in Anderson
Valley. It is owned and operated by Fred
Buonanno and Heather McKelvey, a husband and wife team. They started by finding the right property,
which was a long process that landed them in Anderson Valley. Although they were well schooled in the wine
aspect of the business, neither of them had actual farming experience. They hired a knowledgeable vineyard manager
and worked with him to continue their education. They became bonded in 2001, and released
their first vintage in 2004, 167 cases of 2001 Syrah and Cabernet
Sauvignon. Their 2001 Syrah won a silver
medal from the San Francisco Chronicle.
Since that time they have entered a number of competitions and done very
well, including 90 points and editor’s choice for the 2006 Pinot Noir in the
July 2010 Wine Enthusiast. They also
received Editor’s Choice for the Gewurztraminer and Pinot Gris in the same
edition. They now produce 2200 cases and
continue to ratchet up the production.
Their wine is still made by hand in small batches between 90 to 450
cases each. They say their goal is to
make great wine that has complexity and exemplify the best their varietals have
to offer your palate. Pinot Noir is
their primary wine, but they have added Gewurztraminer, Pinot Gris, and
Viognier for white wines and Zinfandel, Vino di Mendocino, and Coro Mendocino
in the reds. We have the Zinfandel and
Viognier at the store.
This next week we will feature two wines from Rivino
Winery. Rivino Winery is located on the
Russian River just off the 101 freeway at the South end of Ukiah. The tasting room is open daily and in the
summer months they offer music outside on the patio where you can taste wine
and enjoy the view overlooking the beautiful vineyards. The McConnell’s, who own Rivino, a name that
is a combination of Russian River and vino, started making Rivino wine in
2007. It is a small operation, and both
Jason and his wife Suzanne work the harvest, from crush to bottling to final
taste. Together the two of them sell and
make all of their wines. All of their
grapes come from their own Schrader Ranch vineyard. Rivino’s first Viognier and Chardonnay won
gold medals and the Cabernet Franc won a bronze at the 2009 Mendocino Wine
Grape and Wine Commission. All the white
wine is made in stainless steel tanks.
McConnell does not use Malolactic fermentation. The Chardonnay is a clean, crisp refreshing
sunlight colored white wine. This is not a heavily oaked, buttery yellow
wine. It has a nose of white peach and
Asian pear. It pairs well with any white
meats or seafood. Their favorite
pairings include rotisserie chicken, rosemary potatoes and grilled red
peppers. The Sangiovese has tastes of
raspberry and blackberry and cherries and pairs well with pasta. It is also nice slightly chilled all by
itself on a summer’s day.
Baked Asparagus with Shiitake,
Prosciutto and Couscous
2 as a main; 4 as a side
Prep Time: 5 minutes
Cook Time: 30 minutes
pound asparagus, ends trimmed
pound shiitake mushrooms, stems removed, sliced 1/4-inch thick
ounces thinly sliced prosciutto, cut into 1/4-inch strips
tablespoon extra-virgin olive oil, plus 2 teaspoons; additional for drizzling
Tbsp grated parmesan cheese
teaspoon kosher salt
black pepper, to taste
cup cooked whole-wheat couscous
1. Heat oven to 350 degrees. Line a
baking sheet with 2 sheets parchment paper. Lay asparagus in a pile in center.
Scatter mushrooms and prosciutto on top. Drizzle with oil and season with 1/4
teaspoon salt, pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon
2. Fold parchment in a half moon to
completely enclose vegetables. Transfer pan to oven and bake for about 30
minutes. Asparagus should be just cooked through. If too crisp, return to oven
until done to taste.
3. In a small pot over medium-high
heat, cook whole wheat couscous.
4. Spoon couscous onto serving plates.
Divide prosciutto and vegetables, and their juices, among the plates, grate
parmesan cheese on top and serve.
EASTER’S ON ITS WAY
By Mary Anne
Before the next newsletter, we will be having one major
holiday. I’m sure you all know that the Spring Festival know as Easter will be
here on April 20th. We would be negligent if we did not mention that
we will be closed on that Sunday. But, before the event actually happens, many
of you may want to prepare. By April we will have a better handle on what will
be available for your Easter table. Hams, roasts, and hopefully lamb, can be
special ordered or requested. Please contact Carrie or Camille H. if you need
assistance with this. We also have a selection of Easter candy on order. Other
Easter items will include flowers, potted plants, candles shaped like eggs or
other spring motifs, and seasonal items that will make nice gifts. We have
added in a special egg-dyeing kit this year which uses safe non-toxic coloring
ingredients. And, we will also have as a” hand-out” egg-dyeing instructions
using materials from the natural world.
We wish all of our customers a happy season of new life and beginnings.
Celebrate! REMEMBER: WE WILL BE CLOSED ON EASTER SUNDAY.
500 South Main Street
Willits, CA 95490