BY MARY ANNE
There is nothing quite as
exciting in a grocery store as summer in the produce department. Enhanced by
our new re-set, the fruits and vegetables more than ever stand out in all their
yumminess. It’s been a bountiful year so far. The berries have been exceptional
and the yellow peaches and nectarines are better than they’ve been in several
years. We’ve graduated into the California melons, and they are also coming on
really sweet and juicy. The orange honeydew, the mini sweet watermelons, and
the orchid (orange) watermelons are the best! Mango season is about to end and we have also
bid farewell to the excellent Formosa papaya which was new to our department
and a really fantastic piece of fruit from Mexico. Local strawberries from
Redwood Valley are now certified organic and definitely tops for quality and
taste—just like something you would pick from your own garden. Local vegetables
are also starting to trickle in. We have Irene Engber’s succulent lettuces,
fresh-picked zucchini, and garlic. We have also started to get some produce
from the Mendo-Lake Hub when available. Covelo Organics has not started up
their wholesale business yet, but when they do, they will be sporting a new
Renegade Organic certification.
We are very excited to be
giving our kitchen a boost with the installment of a gas stove and an Ancil
system which will allow us to expand our cooking abilities. Our deli is really
busy and we hope to be able to crank out more” grab and go” items to stock our
high-demand cold cases. We are also tentatively planning on adding a self-
serve salad bar but that will require some logistical re-evaluating of our
Look for lugs of O’Henry
or equivalent peaches to arrive the first week of August. These delicious stone
fruits are freestone and tops for flavor. An excellent peach for canning, or
preserving, it is one of our most popular summer fruits.
At the end of August we
will be celebrating our 37th anniversary. This year we are planning
on a Saturday party to allow more people to attend. As usual, this will be a
customer appreciation day with discounts, raffles, demos, and lots of food,
beverages, and fun. We are planning for music to last all day. The date will be
August 27th. Save the date!
Have a safe and relaxing
summer and eat lots of fruits and veggies. Now is the time!
Get Your Daily Tonic
Shire City Herbals
Fire Cider, is now being sold “by the shot” at the Mariposa Deli. Fire Cider is a warming herbal concoction,
steeped for a couple of months in apple cider vinegar and honey. Used for centuries as an overall health tonic
and immune builder, Fire Cider was the medicine before medicines. It is said to also boost energy, support
digestion, and has been known to relieve the dreaded hangover!
Apples were first brought to the colonies in the early 17th
century by the British, and soon orchards began to cover the land. The colonist
quickly not only realized the benefits to making hard apple cider, but apple
cider vinegar also became dually noted having extraordinary health benefits.
New Englanders had great faith in their home remedies, and credited this brew
for keeping them healthy during those long winter months.
Though the ingredients vary depending on which version of
this folk recipe you read, Shire City Herbals has their own version. Apple cider
vinegar is infused with oranges, lemons, garlic, horseradish, habanero peppers,
turmeric and ginger which is then added to some raw wildflower honey. This is a super, kick-butt combination, which
can be pretty effective in wiping out viruses, bacteria, parasites and funguses
alike. This said, it feels like a good
ole’ shot of whiskey going down, and is not for the faint of heart! It can be used in other ways rather than by
the shot, you could soak a cloth in the cider and lay it on your chest for
congestion. You could rub it directly on
your sore muscles and joints for some pain relief. Or dilute it in some honey to ease a cough. It tastes great as a salad dressing, used in recipes
like coleslaw, or added to hot and sour soup!
Tonics like fire cider restore, strengthen, and invigorate
the body, so come on in to the Mariposa Deli and try it out! We also sell it in 8 OZ bottles in the Health
& Beauty aisle, and in bulk. Give it
a shot, it may just cure what ails you!
SUNSCREEN AND CORAL REEFS
By Kevin, Grocery Manager
We are all acquainted with the cautions concerning too much sun exposure
and the harmful effects it can have on our skin and bodies. Now, a recent studies
show that some common ingredients found in a majority of sunscreens are
contributing to the slow death of coral reefs.
As it turns out, between 6,000 and
14,000 tons of sunscreen washes off swimmers, scuba divers, and snorkelers into
coral reef environments each year. Even more sunscreen pollution can reach
coastal areas via waste water discharges. Up to 10% of the world's coral reefs
may be threatened by certain chemicals found in most sunscreens. Four common
sunscreen ingredients were shown to kill or bleach coral at extremely low
concentrations (as low as one drop in 6.5 Olympic sized swimming pools).
- Oxybenzone (Benzophenone-3,
BP-3) - Sunscreen ingredient that disrupts coral reproduction, causes
coral bleaching, and damages coral DNA. Oxybenzone is found in over 3500
sunscreen products worldwide.
- Butylparaben - Preservative
ingredient shown to cause coral bleaching.
- Octinoxate (Ethylhexyl
methoxycinnamate) - Sunscreen ingredient shown to cause coral bleaching.
- 4-methylbenzylidene camphor (4MBC) - Sunscreen ingredient shown to cause coral
bleaching. Allowed in Europe and Canada, not in USA or Japan.
WHAT CAN WE DO TO HELP?
Global warming, pollution, and other
human activities pose additional and significant threats to the survival of
coral reefs. However, the results of these studies should be taken seriously
and if you plan to swim, scuba dive, or snorkel in the tropical ocean near
coral reefs you should use a coral reef safe sunscreen. How can you tell
if a sunscreen is safe for coral reefs?
Look at the active ingredient list and
avoid the above ingredients whenever possible.
Use a water resistant sunscreen.
Use a sunscreen tested and labeled
Mineral-based sunscreens have been
shown to have no harmful effects on the coral
Beer & Wine
Summer Time Activities in Mendocino County
By Mary Anne
Time to get outdoors and enjoy those long warm days that melt into breezy
relaxing evenings. Time to enjoy fresh local produce, every kind of salad
you can imagine and taste bud tempting BBQ. Of course what goes better with warm
days and food than some chilled wine or ice-cold beer. It seems that summer
calls out for a nice white wine or Rose’. Everyone has their favorites so pick
one you like or try something new. A nice crisp cold Lager or Pilsner
will quench your thirst or if you enjoy the hops grab your favorite IPA.
Summer is a great time to
enjoy many of the special events offered in Mendocino County. Many of the
wineries offer music events during the warm months. Nelson family winery
is one of the wineries that offer a concert series. They have several
bands scheduled to play and they are usually very good. The setting is
beautiful, nestled under the redwoods alongside the vineyards. There is
wine and beer available and usually a food truck or pizza. Rivino Winery
also offers music and wine on Friday nights from 4-7. Parducci Winery has the
Acustic Café. This concert series held at their winery in Ukiah features
many different sounds, along with dancing, food and wine. Another winery
that has many different events is Campovida Winery, located in Hopland.
If you drive to the tasting room on Hwy. 175, you can stroll through the
gardens of native plants and food crops which are used in the pizzeria.
The Piazza de Campovida in downtown Hopland feature handcrafted wood fired pizza
and local wine and craft beer.
In July, there are an
array of events too numerous to list. A few include a “Party on the
Patio” at Roederer Estate in Anderson Valley. It includes a savory BBQ,
oysters, and music. The cost is $45.00. On the same day at McNab Winery,
there is a Spanish theme with music, wine, and paella. Barrel Tasting
weekend in Anderson Valley/Yorkville is on July 23-24. Come to Pinot
country and taste yet to be released wines and explore the many wonderful
wineries and sights.
Of course there are many
festivals during the summer. A few include the Sierra Nevada festival in
Boonville, The Kate Wolf festival, and Reggae on the River in August. A
couple more family oriented festivals are the Northern Night Music Festival
from July 15th through the 17th, located on the south fork
of the Eel River. Now in their fourth year, this festival has music,
craft beer and wine, camping, a river float party and many more
activities. This year the feature band is Marshall Tucker. A new event
this year for Independence Day is Lumberstruck. Also located on the Eel
River, this event is featuring music, BBQ, and craft brews, dancing, fireworks,
and family fun.
One event that I
volunteer at every year is Pure Mendocino. It benefits the Cancer
Resource Center in Ukiah. The dinner is held at Paul Dolans Biodynamic
Dark Horse Ranch on Old River Road. Included is dinner that is organic
and locally sourced, desert, wine, a silent auction and live music.
Another local event is Winesong. It is held at the Mendocino Coast
Botanical Gardens. There are many wonderful wines to taste along with
food. Walking through the gardens is a plus. I hear it is a great
We are lucky to live in
such a great area that makes wine and craft brews and we are even more lucky
that there are so many fun things to do while drinking beer and wine during
summer. So grab your favorite drink and enjoy!
ORGANIC INSIDE AND OUT
“A woman without paint is like food without Salt” –Roman
Today many of us are committed to the organic way of life.
We seek out organic ingredients, read labels, and even pay a higher price for
particular ingredients to either be taken out or added in depending on their
positive or negative effects. But the second we throw wrinkle creams or
cosmetics into the mix the urgency about synthetic ingredients dissolves into a
puff of paraben-laden face powder!
Why the disconnect?
Is it because putting something on our skin seems far less invasive then what
goes into our mouths, or does our vanity take root and get the best of us? Is it that organic ingredients do not typically
have the vibrant saturated colors as our synthetic counterparts? Whatever
you’re reasoning we have you covered on all counts!
Did you know the average women eat 10lbs of lipstick in her
lifetime? Hidden in that lipstick can be
a list of toxic harmful ingredients. What
we are up against is an unregulated beauty industry with no warning labels
informing us of these risks.
Good news! Mariposa Market
has done your cosmetic research for you. We’ve added to our cosmetic line”
Savage Jenny”. Her fierce beauty will have you saturated in super-moisturizing,
unscented, non-sticky edible ingredients. Her mission is to “naturally” make
you glow, sparkle, and keep those fine lines at bay without sacrificing pigment--
or your fertility! She uses ingredients such as castor oil and beeswax and her eye
shadows contain no fillers!! So the
color is saturated, intense, and made to get you through that Reggae on the River
weekend and even the strongest of Burning Man’s sand- storms! If you are concerned about your ultra violet rays,
her tinted BB cream called Solar Power is made with organic rose hip seed oil,
and zinc titanium dioxide gives it a 30 spf. Even better, she has accommodated
skin tones from very pale European shades to Congolese/Ethiopian tones and “we”
have it all available. “Savage Jenny” is a high glam makeup line out of
Sebastopol, Ca.” Savage Jenny” is the natural answer to brands like MAC and
Urban Decay, but using edible & clean ingredients. The creator is a stage
performer educated in herbology. While curing herself of epilepsy she
discovered, to her horror, that her favorite lip glosses listed polybutine
(liquid rubber) as the main ingredients! She couldn’t find any truly glamorous
makeup with ingredients she could feel good about so she made them, and
Mariposa Market has them! We are excited to inform you we love her makeup and
are proud to offer it here. We will be offering Demos sometime in late July or
the beginning of August.
“SO GO FORTH and BE SAVAGE…..
We’ve got you covered!”
PROCESSED FOODS WREAK HAVOC ON THOUR HEALTH
BY MARY ANNE
Did you know that 70% of
American diets are comprised of processed foods? This means that only 30% of
what we consume consists of wholesome, natural
foods. Processed foods are not farm to table varieties. Instead, these
foods are most often laden with pesticides, genetically modified, and laced
with synthetic chemicals, overabundance of salt and sugar, and unhealthy fats.
This type of diet spells bad news for your health.
The U.S. Food and
Agriculture Administration defines “processed food” as any raw agricultural
commodity that has been subjected to processing which includes canning,
freezing, cooking, dehydration, and milling. A food can only be considered
”fresh” if it is taken straight from the
source. (washing is not a form of processing). By this definition most foods
would be labeled processed.
Laymen, however, use
processed as a term to define foods such as soda, potato chips, candy , baked
pastries with extended shelf life—basically,
easy to eat products which have been altered through the addition of
flavors, colors, sweeteners, emulsifiers and other additives used to imitate
sensorial qualities which disguise the undesirable qualities of the final
product. These actually are considered “ultra processed”.
processing today can include such things as canned and frozen fruits and
veggies, canned meats and luncheon meats, sausage, and corned beef, breakfast
foods, energy bars, tetra packed juices and all sodas, jarred baby foods,
infant cereals, food fortified with nutrients, ready-to-eat and microwaveable
entrees, ramen noodles , pastries and breads, condiments, marinades, salad dressings in bottles, and
jams. Even yogurt and commercially
prepared fermented foods are considered processed.
Food processing has been
practiced for thousands of years. Man has been salting, pickling, and
fermenting foods for eons in order to preserve its qualities to help survive
long winters and times of famine. But, the 20th century has given
rise to a whole culture of people who are driven by consumerism and
convenience. Advances such as freeze-drying, spray drying and juice
concentrates were developed. These alone were not such detrimental things, but
to enhance their shelf life, additives such as artificial sweeteners, coloring
agents, and preservatives were added into the food. Self-cooking meals, TV
dinners, and other instant foods such as coffee and noodles were marketed to
working wives and mothers who were too tired to cook from scratch. To convince
people that these processed foods were good, or even better than wholesome
foods, they were marketed as a means to save time and money –hence the term
What price have we paid
as humans for falling for this marketing gimmick? The human body is not
designed to thrive on a diet of processed foods. And foods are not meant to be significantly
altered. The more they are altered, the
worse they become for your health.
Processed foods are lacking in nutritional content. Many are made with
refined grains that have the bran or germ removed. They are then artificially
enhanced with synthetic vitamins and minerals.
Dehydrated foods have reduced amounts of vitamin C and fiber. When they
are rehydrated more nutrients leach out. Processed foods are also loaded with
excess salt and sugar. Particularly damaging is refined sugars which convert
easily to fat and wreak havoc on your insulin and leptin levels and lead to
chronic disease. And synthetic fats and partially hydrogenated vegetable oils
are now linked to heart disease. Plus
processed foods are routinely laced with genetically engineered and pesticide
drenched ingredients derived from GMO corn, soybeans, sugar beets, and
cottonseed oil. According to the Grocery Manufacturers of America 80% of
non-organic supermarket processed foods contain GMOs. Close to 5000 additives are now allowed in
food products. What’s worse is that most of them have not undergone any type of
safety testing nor have they been tested according to the way they are
ingested, often in combination with other additives, many which are downright
If you think you can
shake off your processed food habits you may be in for a surprise. These foods
are intentionally addictive. They stimulate dopamine (the feel –good
neurotransmitter) Manufacturers are fully aware of this and actually engineer
food to produce a “delicious” effect. Sadly, most people still consume GMO,
pesticide tainted food which is highly processed because of its affordability,
convenience, and delicious flavor. But, what is saved in money will ultimately
play a tragic role on your health.
Instead, go for a diet of
wholesome foods, like organic fruits and vegetables, grass-fed and pasture-raised
meat (even if it means you eat less of this), raw dairy , healthy saturated
fats like coconuts, coconut oil, avocados and raw nuts. Forego processed
juices, soda, and energy drinks. Cook wholesome foods at home where you can
control the ingredients (restaurants often use processed foods as well).
Encourage your whole family to sit down and have a hearty nutritious meal,
which not only cultivates good health, but also healthy relationships.
It’s unrealistic to eat
this way all the time, but the more days that these nutritious foods grace your
table, the better chance for a healthy life.
From our Customer
Please bring back
Mariposa Made Hummus: We stopped serving the Mariposa Made Hummus
in the deli, as it was not a big seller.
You can always purchase the Mariposa Made Hummus Box (which we have
started making again for the summer).
You will find it in the cooler up front with the salads and sandwiches. We also offer the large Hummus Box and a
Hummus Snack Cup.
Please serve free
water (not tap) with lemon, etc., and an orange slice on every wheat grass: The
water from the deli is filtered water and they will gladly give you a free cup
of ice water. You can also request a
fruit or veggie infused water for the cost of the fruit or veggie. With a Wheatgrass Shot, you can request an
apple or orange juice “chaser” at no extra charge!
Hard boiled eggs
would be great!: We are currently working on making it happen.
carrying Dick Taylor Chocolates: We’re glad you’re excited about a Tri-county
chocolatier, however our local bean to bar chocolatier is excellent and has our
full support. In addition, Starchild’s
pricing is much better.
Tomato Tapenade: It was out of distribution for a while.
We can definitely bring it back.
organic Blue Sky sodas in the cooler up front:
We will definitely make space for
a couple of flavors – enjoy!!
Barr Necessities –
the best GF, Vegan cookie ever, seriously:
Sounds interesting! We are currently engaged in finding out more
about the company.
Ice Chips (candy)
original flavor, are very good: Our distributor carries cinnamon, lemon and
peppermint flavors. We will be rotating
or Naturcare Super Plus Tampons and Super pads with wings: Yes, we can start carrying the Super Plus.
Thank you for getting
Purely Elisabeth Granola back, it is the best!: You
are welcome! We aim to please J
Thank you for the
EO hand soap in the bathroom! You are welcome!
You used to carry a
sweet popcorn in a package with flowers on it:
We had order problems with the
popcorn and discontinued it. L
Heirloom Chicken: It’s back!!
Options for people
with plastic allergies; for meat, cheese, bread, etc: We have
not come across another food safe option, but we will absolutely look into
Follow Your Heart
Vegan Cheese, block cheddar and Garlic Herb – best Vegan cheese ever!: We have
many vegan cheese options, but when more space is available in the cheese case
we will consider this product.
Please carry extra
salad dressing in the cold case: You can request a different or extra salad
dressing from the deli staff or a cashier and the kitchen will be happy to
bring one out for you.
Against The Grain
Breads, baguettes, pizzas and more: We have pizza crusts that don’t sell very
well, which makes us hesitate to get more of their product. We will consider if space in the freezer
becomes available. We currently have
many GF bread options.
Staying Upright: About Our Postural Reflexes, Balance,
In the course of researching agility and balance, I came
upon the mention of “postural reflexes.” We humans have a lot of reflexes, so I
was not exactly sure what these reflexes were. But I began to do some digging.
It turns out that you have a couple of reflexes that
automatically correct the orientation of your body when it shifts from being up
upright. They kick into action into action when unexpected events throw you off
balance so your body can prevent you from falling by quickly attempting to self-correct.
Imagine turning and suddenly almost (or actually) bumping into someone, walking
down a slick ramp and suddenly slipping a bit, or reaching that darn crack in
the side walk that trips you up. They also kick into action during every day
balancing activities, such as when you are standing on a chair in the kitchen
trying to reach into the upper shelf or when you are walking on the raised edge
of a curb just for the fun of it.
Our postural reflexes start to develop when we are infants
starting to sit up, advance when we are toddlers learning to walk, and continue
to be refined through adolescence into young adulthood. In the early days
staying upright requires a lot of conscious effort, but with time and practice,
our coordinated, muscular responses to being off balance or anticipating loss
of balance become more subconscious and reflexive.
These postural responses that keep you upright (or try to!)
are a result of information sent to your brain from your inner ears and eyes,
the pressure sensors on your feet, and your proprioceptors (the nerves that
tell you where you are space). As we age, our postural reflexes may slow down
due to age-related changes in one or more of the components of this complex
However, in studies of older stroke victims who initially
show a decrease in postural reflexes after their stroke there is evidence that
practicing agility exercises helps them regain some of their lost function. So
although there have been no specific studies of on yoga and postural reflexes,
it’s likely that practicing a variety of yoga poses to improve strength,
flexibility, balance, and agility would help you maintain and/or improve your
postural reflexes. For maintaining postural reflexes, I would particularly
recommend strength building practices, as well as balance and agility
practices, both static and dynamic variations.
Burrowed from Yoga for Healthy Aging:
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Fermentation, Part III
By Aaron Bellomo
Hi everybody, as promised last time, in this in
installment we’ll take a look at the life of yeast, what it does, and what it
leaves being for us lucky vertebrates.
Ethanol fermentation, also called alcoholic fermentation, is a biological
process which converts sugars such as glucose, fructose, and sucrose into cellular
energy, producing ethanol and carbon dioxide as a side-effect. Because yeasts perform this conversion in the absence
of oxygen, alcoholic fermentation is considered an anaerobic process.
But, What Is Yeast?
Yeast are single-celled fungi. As
fungi, they are related to the other fungi that people are more familiar with,
including: edible mushrooms available at the supermarket, common baker’s yeast
used to leaven bread, molds that ripen blue cheese, and the molds that produce
antibiotics for medical and veterinary use. They reproduce by budding: a parent
yeast cell produces a bud of new growth, which eventually separates off into a
new independent yeast cell. The cells are egg-shaped and
can only be seen with a microscope. It takes 20,000,000,000 (twenty
billion) yeast cells to weigh one gram, or 1/28 of an ounce, of cake yeast. The
scientific name for the yeast that bakers most often use
is Saccharomyces Cerevisiae, (“Sack-a-ro-mice-ees
Sarah-vis-ee-yay”) or “sugar-eating fungus”. This is also the species that is
used for fermenting beverages such as ales and wine. This species of yeast is
very strong and capable of fermentation, the process that causes bread dough to
rise. Having a long, long history of human use and interaction, there are many,
many strains of S. Cerevisiae. Similar to there being many varieties of fruit
of one species such as apples or grapes, possessing different traits and suited
to different purposes, the many strains of S. Cerevisiae produce many different
flavors and characteristics in the finished fermented product.
Yeast cells digest food to obtain energy for
growth. Their favorite food is sugar in its various forms: sucrose (beet or
cane sugar), fructose and glucose (found in honey, molasses, maple syrup and
fruit), and maltose (derived from starch in grains).
The process of alcoholic fermentation produces
the useful end products carbon dioxide (gas) and ethyl alcohol. These end
products are released by the yeast cells into the surrounding liquid in
the fermenting substrate. In bread baking, when yeast ferments the sugars
available from the flour and/or from added sugar, the carbon dioxide gas cannot
escape because the dough is elastic and stretchable. As a result of this
expanding gas, the dough inflates, or rises. Thus, the term “yeast-leavened
breads” was added to the vocabulary of the world of baking. The ethyl alcohol and
other compounds produced during fermentation produce the typical flavor and
aroma of yeast-leavened breads, ales, and wines.
Fermentation in Nature:
The cultured and specialized strains of S. Cerevisiae
used in most commercial beverages and bread are not the only yeasts that are
capable of fermentation. Fermentation occurs naturally in nature. For instance,
many berries break open in late fall when they are overripe and full of sugar.
Natural yeast organisms, so small they cannot be seen with the naked eye, lodge
on the surface of these berries, which then become fermented and alcoholic. These
yeasts are present in the air, waiting for some tasty new home.
Wild yeasts can be captured by leaving an open
vessel of some sugar containing substance outside, or even inside the house. This
is how a sourdough starter is created. This is also the way a “ginger bug” for
brewing ginger beer is started. Sleepy, hungry wild yeast cells floating
through the air land on the medium and begin to chow down on the nice meal
provided, and proceed to make a home and a family there where their generations
Small amounts of yeast are almost always
present on the surface of fresh fruit, awaiting the opportunity to digest the
sugars when the right conditions arrive. This is why fresh pressed,
unpasteurized cider or juice begins to ferment on its own eventually. Honey is
another abundant source of wild yeasts, gathered by bees from incredible
numbers of flowers whose pollen and nectar is a habitat for numerous yeast
species. The yeasts present in raw honey will not begin to ferment until it is
sufficiently diluted however, that’s why your honey is stable in the jar. But
once an appropriate dilution has been reached, bubbles will begin to form eventually.
Perhaps this is why mead has been referred to as a drink of/from the gods
across many cultures for millennia; all it takes is honey, water, and time to
shift from sweet to intoxicating and rich with probiotic life. A divine gift
Most yeasts will not ferment in the presence
of oxygen. They will perform cellular respiration, meaning they will “breathe”
the oxygen and use it to reproduce and multiply abundantly. But this process
does not produce alcohol, so after the sweet liquid of choice has been aerated
for a day to a week, by some advanced mechanical technology, or by the simple
technology of a spoon stirring vigorously (which would have to be aided by the
advanced technology of millions nerve impulses firing through an extremely
complex system of pathways, all coordinated together to maintain gripping
pressure on the spoon and a consistent circular motion, but I digress…), it is
placed into an anaerobic environment where gases can escape, but no oxygen or
foreign matter can enter, such as an air-locked glass bottle. Then the yeast
begins to gorge itself on sugars, sweat out alcohol and belch carbon dioxide
until it just can’t go on with the revelry on any longer. Isn’t it beautiful? Then,
when the action has slowed down almost to a standstill, the liquid, wine, or
beer, or cider, or mead, is “racked”, meaning the clear stuff on top is poured
or siphoned off of the accumulation of spent yeast cells settled on the bottom
(called the “lees” or “dregs”). The exposure to oxygen during racking usually gives
the remaining yeast a boost to slowly finish fermenting what they can of the
remaining sugars. After that settles down, it’s time to bottle. Hooray! After bottling, different products
have different shelf lives, but many can continue to age slowly for years to
come, and actually improve in flavor and quality.
Thanks for joining me for a peek into the life
of yeast and the journey from fresh sweet stuff to aged goodness.
I would like to bring up to your attention
two products we have here in the bulk section that deserve to be acknowledged
for their quality and properties.
An old friend of the market just presented us,
with some beautiful wild and sustainably harvested red reishi and chaga
mushrooms from the Appalachian region of southern Canada. He himself harvested,
dried them and sliced them ready to do some goodness to those looking for some
good quality adaptogenics.
Red Reishi (Ganoderma lucidum) is also
commonly known as Ling Zhi in Chinese, which translates to “substance used to
concoct an elixir of immortality”.
Generally, it is recommended as an adaptogen,
immune modulator and a general tonic. Red Reishi’s major active ingredients are
polysaccharides, phytosterols, terpenes, triterpenes and proteins.
The polysaccharides, the most active element
found, are responsible for the anti-tumor, immune modulating and blood pressure
lowering effects. It is used in many anti-cancer and radiation-relieving
The triterpines, another major active
ingredient, help alleviate respiratory
conditions: For those suffering
from asthma, bronchitis, or other chronic respiratory
conditions, reishi mushroom extract can have a strong effect on reducing
irritation and eliminating the allergic reactions from this part of the body by
preventing the release of histamine from mast cells in the body as well as
enhancing the oxygen-absorbing capacity of the alveoli in the lungs.
Reishi mushrooms also contain beta-glucans, one of the most effective and powerful immune system boosters that
we know of. These play and important role in anti-aging due to reducing damage
from oxidative stress associated with free radicals. Some experts believe that
it is this high glucan content that linked it historically with immortality and
Used as a tonic, it has wonderful effects on the parasympathetic side
of the nervous system as well as the adrenal cortex that supports this system,
which helps us to relax, eat, digest, sleep and dream.
One of the most important side effects of reishi mushroom extracts is
capacity. This is partially why it can help
with cognitive disorders, by increasing the amount of blood flow to the brain,
but for people suffering from arthritis or gout, reishi extracts can also be helpful.
Its support to the liver help with faster regeneration of healthy
liver cells and a release of free radicals
that have built up in that organ, therefore making it a good detoxifier.
PREPARATION: The whole
fruiting body is used and it requires hot water to release the active
ingredients. To make a decoction use 1/10 OZ per cup to 2 OZ per quart, 3x/day.
Make sure to boil for at least 1 hour. Or add to your bone broths with other
tonic herbs and freeze for future use!!!
P.S. Due to lack of
space, I will write about Chaga mushroom and its properties in the next
BURNING AT MARIPOSA
By Carrie Burgess
I was fortunate enough to be able to attend the Fancy Food
Show in San Francisco this year. I was able to find many new, exciting products
for our unique market, but one really stood out. It was a brand new gem, a fermented
hot sauce called Burn.
Burn hot sauce was started from the love between a chef and
a farmer. It was created in Santa Cruz, California by Chase Atkins and Amanda
Pargh. It all started when Chase lent his smoker to a local pepper farmer he
was working for at the time. In return, he was given 15lbs. of ripe red serranoes. Amanda was working as a chef, constantly
experimenting in fermentation. Amanda decided to ferment the serranoes they
were given, hoping to have some killer hot wing sauce. After months of waiting,
they were so excited about the hot sauce, they ended up bottling it and giving
it to friends and family. Chase loved it so much that he decided then and there
that he was going to start a fermented hot sauce business.
After 8 months of working
on paperwork and permits, all the while working full time jobs, they decided to
focus 100% on Burn. Burn is sourced from California farms and all of the sauces
are single origin. Chase and Amanda cut all the peppers by hand and inspect
each one for quality and color. They then put them into a 52 gallon stainless
steel vats, add water and Celtic grey sea salt, and then seal the vats for 3-6
months. This is where the magic really happens. The enzymes that naturally live
on the peppers eat the sugars and convert them into lactic acid, which not only
preserves, by lowering the ph to below 3.8, but it gives it the most amazing
complex flavor to the hot sauce and showcases all of the highlights of each
They then blend it up and bottle it raw and alive! The current flavors available are Serrano, Thai
bird, and Jalapeno, Cayenne, and Cyklon. When they have extra brine they use it
to ferment pickles and other veggies. They dehydrate any extra seeds and skins
that didn’t blend completely smooth and make probiotic chili powders. They
believe in using everything and have a zero waste process. As soon as they get
their CCOF inspection they (we) will be able to sell their pickles and
Mariposa Market is the only place between Santa Cruz and
Portland that you can buy Burn Hot Sauce. It is a truly unique product, with
unique packaging, and great flavor!! Get your Burn in the refrigerated case
above the salsas!
Peaches Roasted in Amaretto
- 4 peaches
- 1/4 cup amaretto
- 1/2 cup sugar
- Crème fraîche or Fior di Latte Gelato, for
Preheat the broiler to high.
Halve the peaches and remove and discard the pits.
Place the peach halves in a skillet that will hold them in a single layer. Pour
the amaretto over the peaches and sprinkle with the sugar. Place the skillet on
the stovetop over high heat to burn off the alcohol, about 3 minutes. Pay
attention when the amaretto cooks off its alcohol, taking care not to burn the
mixture. Transfer the pan to the broiler and broil until the peaches are
browned and the liquid has reduced to a honeylike consistency, 5 to 10 minutes.
Serve the peaches hot, warm, at room temperature, or even cold. These are just
perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.
glass of cognac, Calvados, or Armagnac is very nice following a meal. Known as
digestifs, the liquors contribute to what I consider the art of the digestif,
which is the ritual following dinner that marries gastronomy and conviviality,
and aids digestion. I like to drop off a tray of cognac and glasses at the
table and let my guests help themselves. Arcane etiquette: digestifs are always
passed to the left and poured by oneself.
Excerpted from the book Buvette
by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand
Central Publishing. All rights reserved.
from The Splendid Table website:
500 South Main Street
Willits, CA 95490