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 Holiday 2014 Newsletter

All of us at Mariposa Market wish our friends and customers a Safe and Happy Holiday Season! 

THE SEASON OF THANKFULNESS AND GIVING

BY Mary Anne

Early rains and frosty mornings create the atmosphere of the autumn season. Late in coming this year, this fall is marked by trees which haven’t even lost their leaves.  The chickens are just now molting and the garden is still giving up some summer vegetables.  Here at Mariposa though, the October/November season is in full swing. We have the local apples and pears, beautiful juicy red pomegranates, persimmons, local onions and carrots, and colorful squash and pumpkins. Local greens are arriving from Lake County. And the citrus season is starting with Satsuma Mandarins and Navel Oranges waiting in the wings.

Folks are starting to prepare for the Thanksgiving holiday. We have lots of turkey choices this year ranging from heirloom varieties to Certified Non-GMO birds as well as our usual selection of organic and free-range turkeys from Mary’s. Sign- up sheets are in place near the Deli. Be sure to order early so that you get the size and special kind of turkey that you need. Mariposa will also have broths (aseptic pack) of many varieties, cranberries, canned and fresh, stuffing mixes, including gluten-free, and baking mixes for holiday treats.  Breads, rolls, and pies will be available during the Thanksgiving week. 

Holiday hours for Thanksgiving week will follow our usual schedule. However, we will be closed on Thanksgiving Day and only open from 11:00 AM until 5:30 PM on the following Friday. Saturday we will return to our normal schedule. Christmas hours will be as follows: Christmas Eve we will close at 4 PM. Christmas Day we will be closed. New Year’s Eve we will close at 5:30 PM. New Year’s Day we will be closed.

Surely most of you have noticed our newly remodeled gift section. This was the brain-child of one of our employees, Dena Shuster. She has had the vision of re-doing our gift department set-up ever since she first started working here over a year ago. We were finally able to accommodate her. Nan and Dena have done an amazing job of ordering unique items and displaying them in a way that just makes you want to own them. Our prices are very reasonable, making this an attractive destination spot for your holiday shopping. We have added in a new line of whimsical socks as well as a nice selection of tights both in cotton and bamboo, and some eclectic hats to lighten up the season. We have also expanded our kitchenware selection.  The usual candles, incense, and statuary are still here, as well as some nice beauty aids to round out your holiday purchases.

The Christmas holiday will give you a chance to revisit your turkey fix. We will have turkeys available. Hams, prime rib, and duck (or goose) have to be pre-ordered through Carrie. Please give her at least two weeks notice as we have to give our distributors enough time to fill our orders. Prices and sizes will be available through Carrie.

As we near the Thanksgiving holiday, take some time to re-assess what blessings life has given to you. We live in a beautiful area with fresh air and water still abundant. Our community is cohesive, and we are able to communicate any differences we may have. Most of us have wonderful, supportive families. And, if you are fortunate enough to have good health, add that to your blessings as well. Take the time to flush out dissatisfaction and replace it with gratitude. Say THANK YOU to the universe for all it provides.

 

Thanksgiving Wine Suggestions 

When it is all said and done, choosing a Thanksgiving Day wine is truly about what you prefer and what your guests will enjoy. There are no hard and fast turkey pairing rules, just plenty of pairing options to experiment with and see what works best for you and yours. If you are looking for specific wines to find for this Thanksgiving season, here are a few descriptions.

White Wine Thanksgiving Options

Riesling: A white wine that may either be bone dry or fairly sweet, excellent with any dishes that are spicy, salty or sweet. Whether from Alsace, Germany or Washington – Riesling wines are a top pick white wine for pairing with Thanksgiving dinner. Riesling’s innate flavors of apple, apricot, honey and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey meat and spice-laden or herb-filled stuffing.

Gewurztraminer: This white wine tends to have the aromatic gusto and spicy palate appeal that give it a solid standing with turkey and gravy, bringing out the best in both. Gewurztraminer offers a delicious white wine option for Thanksgiving Day.

Sauvignon Blanc: This crisp white wine is known for its citrus-based flavors that can be surrounded by herb or mineral undertones, making it a prime pairing candidate for turkey and mashed potatoes.

Pinot Grigio: Capable of handling garlic and onions, herbs and rich, flavorful, high-fat dishes, this white wine is a natural for the demands of Thanksgiving

Viognier: while it may not boast the initial name recognition of say…Chardonnay, these white wine varietals, offer the perfect opportunity to shake up the Thanksgiving table and take your guests on a little wine adventure, while still maintaining perfect pairing power.

Red Wine Thanksgiving Options

Pinot Noir: This red wine is a traditional favorite for Thanksgiving. Pinot Noir’s subtle earthy undertones and often mushroom inspired flavors surround the fruit features of the wine and tend to show well with the traditional flavors of turkey and stuffing.

Zinfandel: A fuller bodied red wine that ups the intensity from a Pinot Noir, but still maintains a balancing effect on many traditional Thanksgiving side dishes. This would be a great wine pick for those looking for a heartier red wine with the capacity to accommodate spice, bitter and sweet flavor profiles.

Syrah/Shiraz: The Syrah grape can bring a spicy edge or a meaty character to the table often increasing the complexity, while graciously handling the cornucopia of flavors in a traditional Thanksgiving meal. The prevalent peppery notes of Syrah will partner well with the herb-infused stuffing and both the white and dark turkey meat.

Rosé and Sherry wines, along with the sparkling wine category are also worthy of consideration for Thanksgiving wine pairing potential. They all provide a capable go between for those that are not firmly camped in either the red or white wine trenches. If you are considering a sparkling wine you may choose one labeled as “extra dry” – which will offer a touch more fruit flavor than a "brut." As for rosé wines, a drier selection will be the most versatile for pairing with virtually any part of the Thanksgiving feast. Keep in mind that if you are hosting 5 or 50 guests this Thanksgiving that you don’t have to spend an arm and a leg to offer a lovely selection of wines. There are many well-received, well-rated value wines that you can obtain for around $10-$20.

Source: “Thanksgiving Wines” by Stacy Slinkard (http://wine.about.com/od/holidayswithwine/a/thanksgivingwin.htm)

 

The Chinese Threaten Maca Root 

Maca root has been cultivated for over 2,000 years in the highlands of both Peru and Bolivia and is a staple food for the people of the region.  In recent years maca has been extremely sought after around the world.  Clinical studies have proven maca increases energy, balances hormones, increases sex drive, and reduces depression and anxiety.

Lately however, everyone in the maca trade is experiencing astronomical price increases.  In central Peru there has been some shady business going on involving maca root.  Maca is being bought up directly from the farmers and smuggled out of the country.  Chinese businessmen posing as tourists have been scouring the highlands with sacks of cash.  The “Chinese tourists” have been offering up to $13.85 per kilo (2.2lbs), which apparently has been hard to pass up, while the Peruvian companies’ market price is only $3.21 per kilo.  The rarer black maca is also being snatched up at a whopping $25.00 per kilo.  As of July of this year, Chinese businessmen have purchased more than 2,000 tons out of the 4,500 ton yield from 2014.  It is being shipped by truck, apparently to the Bolivian boarder, and then from there out of the country to China. 

Since 2003 a regulation has been in place that bans the export of maca in its fresh raw form (unprocessed).  This is exactly how the Chinese are buying it so they can adulterate it and cut the maca with flour when it’s powdered.  Even though the fine carries a penalty of incarceration, nothing is being done by the Peruvian government to stop the blatant crime and mass exportation.  I know the Chinese wouldn’t appreciate their beloved wild ginseng which has been over cultivated and is on the verge of extinction, smuggled out of China and grown elsewhere.   Stealing raw Chinese ginseng carries a penalty of a life sentence or death in China.

The Chinese buyers have attempted to corner the market to satisfy the increasing demand in China.  China is now growing up to 7 different varieties of maca, with 7 GMO patents pending.  They are growing twice as much maca as Peru, but Chinese maca does not have the quality nor the properties of that which is grown in the Andes. For this reason, the Chinese seem to prefer to buy it from Peru.

It doesn’t stop them, however, from trying to pan off the low quality root they grow in China to American companies and distributers.  The companies that I’ve checked with are not biting, promising not to buy maca from China.  My advice is buyer beware. If you find some maca on line and the price seems too good to be true, it’s probably genetically grown maca root from China.  In good conscious, I would stay clear; besides the Yunnan province where the Chinese maca is being grown is being called the “chromium dump”.   It’s known that 70% of water in the Yunnan province fails to meet water quality standards, and is exempt from any requirement to curb pollution. And in case you’re still thinking cheaper maca might be fine, clinical testing has shown that a high percentage of maca from China is actually fake, synthetically produced. 

It was first estimated that the current Peruvian maca supply would be totally gone by the end of the year, but the latest update is that 2014’s harvest has been completely depleted.  The next available harvest won’t be until June 2015.  Expect prices to keep on soaring.

 

Don’t Blame Feeling Snoozy on Your Turkey!

Every year Americans partake in the annual ritual of stuffing ourselves at Thanksgiving. Turkey is usually the star of this famous dinner, and also the culprit that feeds the persistent holiday myth. Shortly following this yummy feast, when the couch becomes the most sought after piece of real estate in the house, you’ll probably hear someone say “the turkey is making me sleepy”. It’s possible those people are trying to get out of doing any of the dishes, or trying to spare themselves from having to hear family members tell stories they’ve heard before, but blaming the celebrated turkey for your fatigue is really only a myth.

Most likely the sleepy offenders are the copious amounts of carbohydrates, alcohol and fats that have been consumed. Don’t forget that over eating in general could do the trick no matter what you’ve eaten! Fats for instance, good and bad, take a lot of our digestive energy to break down. The body must redirect blood flow towards the digestive system leaving less blood flow elsewhere, including the brain. Fats also digest slower than protein and carbs, giving that massive dinner plenty of time to take effect. Since fats are needed for emergency energy stores rather than fuel, this slower digestive process is nature’s way of maintaining an even amount of energy distribution.

The fact is however, that turkey does contain an amino acid called L-tryptophan. This amino acid is used by the body to produce 3 things, the B-vitamin niacin, serotonin and melatonin. Serotonin is a neurotransmitter that relays signals between neurons. It is said to affect mood, appetite, digestion, sleep, memory, sexual desire and function. Serotonin is our “feel good” hormone. So, after the tryptophan manufactures the serotonin that has then calmed you down, melatonin is then released. Melatonin is a well- known sleep inducing, and regulating hormone. However, before you start believing that the turkey you ate is a good scapegoat for forgoing your duty of taking out the trash, let’s be realistic. Turkey is not the only food high in L-tryptophan; actually lots of foods are even higher. Gram for gram turkey contains .246 grams per 100 grams of food, compared to mozzarella cheese which has .603 grams. Milk and dairy products in general including cheddar and cottage cheeses have way more , fish is super high in L-tryptophan, as well as soy beans, spinach, eggs, bananas, seeds, and even chicken.

Finally, let us think about the abundance of carbohydrates served at this glorious meal. Eating meals high in carbohydrates stimulates the production and release of insulin, from the pancreas into the bloodstream. Insulin then signals the uptake of amino acids, the building blocks of proteins, into the muscles. But L-tryptophan is unlike other amino acids. Its large and bulky structure prevents it from entering the muscles leaving it floating around in the bloodstream. With fewer amino acids in the bloodstream, tryptophan has less competition and is more likely to cross the blood-brain barrier. At this point it can then be converted into serotonin and melatonin, and yes, it can make you sleepy, the way that binging on any high-protein, high-carb meal will.

Carbohydrates are generally recommended at about 225-325 grams daily. I took a look at a basic Thanksgiving dinner and this is what I found;

1 dinner roll 14 gm.

¼ cup cranberry sauce 18 gm.

¼ cup gravy 26 gm.

1 cup mashed potatoes 42 gm.

½ cup carrots 6 gm.

1 cup green bean casserole 15 gm.

½ cup corn 16gm.

And for some,

I scoop of sweet potatoes with marshmallows on top, a heaping 131 gm.

1 slice of pumpkin pie 46 gm.

1 slice of apple pie 39 gm.

1 slice pecan pie 64 gm.

And this is not counting seconds, or beer and wine etc. You do the math.

So why are we sleepy after Thanks giving dinner? Let’s see… more often than not, we travel, we cook, we serve, we eat, we clean, we sit around and watch football, and we drink wine and beer, and in general, get over stimulated by all that family togetherness. But we do love our Thanksgiving, so try to enjoy it and stay awake!

 

Attention Chocolate Lovers

By Kevin

Hello fellow chocolate lovers and likers. This holiday season I want all of you to be fully knowledgeable about our beloved bean. How and why does it give us such pleasure? Are all chocolates created equal? What about raw? What exactly is “white chocolate”? These questions and more shall be explored as we enter THE CHOCOLATE ZONE.

Chocolate, in its many forms and varieties starts with the cacao bean. The bean comes from the inside of the cacao fruit which grows on the cacao tree, Theobroma Cacao (in the 18th century Swedish botanist, Carolus Linnacus, renamed the cocoa tree to its now official Greek name which literally means “food of the gods”). The trees grow in various countries 10°-20° north or south of the equator, aka, “The Cacao Zone”. Africa leads the world bean production at 72% with Ivory Coast (1.4m tons) and Ghana (.8m tons) the biggest overall. Asia and the Americas split the rest with 15% and 13%, respectively. Cocoa trees resemble English apple trees. They grow best under the canopy of tropical rainforests, seldom reaching more than 7.5 meters (25 feet) high. To flourish they need to be shaded from direct sun and wind, particularly in the early growth stages.

Four major types of cacao are cultivated: Criollo, Forastero, Trinitario and Nacional. The Criollo tree originates in Mexico and Central America and gives very high quality cacao beans and is mainly cultivated in South and Central America. The yield is fairly low The Forastero is very much cultivated in Africa, but also in Central and South America and constitutes approximately 80% of world production of cacao. This tree grows faster and gives higher yield than other types of cacao. The Forastero "Amenolado" variety produces delicate, aromatic beans and is cultivated primarily in Ecuador. The Trinitario is a crossbreed between the Forastero and Criollo, and is mainly cultivated in Central and South America and Asia. It has its aroma from Criollo and its resistance to disease and its productivity from Forastero. The Nacional is mostly cultivated in South America west of the Andes. It is prone to disease and difficult to grow, but has an excellent aroma.

The flavor of the cacao beans is not only dependent on the variety, but also on the soil, temperature, sunshine and rainfall. It is now possible to buy chocolates made with cacao beans from one single region and thus compare the aromas; these chocolates are often called specialty chocolates, in contrast to ordinary chocolate which are made with mostly cheap cacao beans from several regions and with more than one cacao variety.

Cacao trees begin to bear fruit when they are three to four years old. Each tree yields 20-30 pods per year each containing 20-40 seeds (beans). It takes a whole year’s crop from one tree to make a pound of Chocolate.

The fruit is about a foot long and yields 20-40 seeds (beans) surrounded in pulp. Beans and pulp are then fermented (wrapped in banana leaves or boxed) for 2-7 days depending on variety and amount of aroma desired. The fermentation process transforms the flavor to what we associate with cocoa and chocolate. Without the fermentation process there will not be any chocolate flavor. When the fermentation is terminated the cacao beans are sun-dried 1-2 weeks. At this stage the smell of cocoa can be detected.

Now the beans are shipped around the world to processing facilities where the beans will be winnowed, a shelling process that yields the inner nib, and further processed to separate the cacao butter. With these two ingredients you have the building blocks for a world of flavors and textures of chocolate.

White Chocolate-Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called 'chocolate' because of the low content of cocoa solids. It has a mild and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and other desserts.

Milk Chocolate-Sweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom used for baking, except for cookies.

Dark Chocolate-Sweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened. These chocolates contain from 35%-85% cocoa solids. If a recipe specifies 'dark chocolate' you should first try semi-sweet dark chocolate.

Cacao vs Cocoa

  • Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars. Cacao is thought to be the highest source of antioxidants of all foods and the highest source of magnesium of all foods. It has been used throughout many cultures for years for health purposes and even used as a high trade commodity.
  • Cacao nibs are simply cacao beans that have been chopped up into edible pieces, much like chocolate chips without the added sugars and fats. Cacao nibs contain all of the fiber, fat, and nutrients that the cacao bean does.
  • Cacao powder contains more fiber and calories than cocoa powder since more of the nutrients from the whole bean are still intact.
  • Cocoa is the term used to refer to the heated form of cacao that you probably grew up buying at the store in the form of cocoa powder.
  • Though cocoa may seem inferior to raw cacao, it’s actually very good for you (and less expensive) if you choose a variety without added sugars and milk fats or oils.
  • Cocoa powder is produced similarly to cacao except cocoa undergoes a higher temperature of heat during processing. Surprisingly, it still retains a large amount of antioxidants in the process and is still excellent for your heart, skin, blood pressure, and even your stress levels.
  • Cocoa powder is a rich source of fiber, has little fat, and has a bit of protein in it as well.

You can use cocoa powder and cacao powder interchangeably in baking recipes, smoothies, oatmeal, cookies, and homemade raw treats, or even stir them into your coffee for a homemade mocha.  Both cacao and cocoa are highly nutritious for you. If you want more nutrients, I would suggest you choose cacao, but if you want less calories and decent source of antioxidants, then definitely go with cocoa powder.

Did You Know?

The Aztecs used the cocoa bean to produce a beverage called xocoatl. The cocoa bean was introduced to Spain in the 16th century. The first chocolate bar was made in Switzerland in 1819, and in 1875 the milk chocolate was invented. Theobromine, an ingredient, is a very mild stimulant with a mild diuretic action (increases the production of urine). Theobromine can be toxic to animals like dogs, cats, parrots and horses.

 

ARISE BAKERY COMES TO MARIPOSA

Reah Roberts is young lady who grew up in Willits and shopped with her parents at the earliest Mariposa Market. She now lives in Arcata, and has started a gluten-free bakery there. We will be carrying her wonderful gluten-free breads in our frozen case as of Nov. 7th. Here is a blurb about this bakery:

Arise Bakery has been offering fresh, delicious baked goods to Humboldt County since 2009. Our intention is to fulfill desires and comforts for each of our individual complexities of taste and tolerance. While everything we bake is gluten-free, some items are vegan, sugar-free and/ or grain-free. We use nutrient-rich, nourishing ingredients to create real food. We bake in small batches to maintain the highest quality, using a wide variety of grains and local, seasonal, organic produce. We sell direct to customers at our local Farmer’s Market as well as wholesale to restaurants and local grocers. Arise offers a CSB (community supported bakery) for weekly specialty items. Arise Bakery is a dedicated gluten-free kitchen and is located in the Foodworks building in Arcata, Ca.

 

 

 

FOOD LABEL CODES: WHAT DO THEY MEAN?

BY MARY ANNE

These days, when we buy food, we often see a display of food label codes displayed on the package. These include such claims as USDA ORGANIC, Gluten-Free, Non GMO Project Verified, No Trans Fat, and No High Fructose Corn Syrup. The purpose of this article is to clarify some of these codes and what they mean for our health.

No_Gluten_Logo

If the label says Gluten Free you should know that this does not make the product healthier. Many people think that gluten-free products are healthy for everyone, not just for those with celiac disease or gluten intolerance. Unfortunately, this is not the case. Many manufacturers add extra fat and sugar to compensate for the lack of texture and taste in gluten free foods. Often, they have 40% more calories and contain appreciably less fiber. Also many items are created with rice flour which can contain worrisome levels of arsenic, particularly when eaten on a regular basis. When purchasing gluten-free products, look to see if they contain whole grains like amaranth, buckwheat, millet, and sorghum which add fiber and nutrients.

Non-GMO-projectIf the label says NON-GMO PROJECT VERIFIED you can trust this label. Ninety-two percent of consumers think that foods containing genetically modified organisms should be labeled as such. 40% of these people look on packaging for reassurance that the product does not contain GMO’S. Several states are trying to pass laws requiring labels for genetically altered foods. Consumer Reports has tested products which showed the NON-GMO PROJECT VERIFIED coding. They found that these claims are reliable especially with the verified labeling. GMO ingredients are not permitted in organic products. If the label says “natural” or nothing at all and contains corn or soy it most likely contains genetically modified organisms.

USDA_Organic_LogoIf the label says USDA ORGANIC, this is a label you should look for. One of the things that this means is that the food is grown without chemical pesticides or fertilizers. It also means that the item has not been fed antibiotics. This is really the only reliable label that assures the consumer that the animal has not been fed antibiotics. Other “no antibiotic” claims that appear on packages may not be meaningful. However, under current organic USDA guidelines, poultry may still be injected with antibiotics in the egg stage and on the first day of life. To make sure that your food has not been given any antibiotics look for the “no antibiotic” claim alongside the “organic” label or the words “USDA Process Verified”.  “Animal Welfare Approved” is another reliable label since animals raised in a healthy way do not need to have antibiotics.

No_Trans_Fat_LogoIf the label says No Trans Fats this does not mean that the product is good for you. Partially hydrogenated oils are the main culprit for trans fats and are no longer recognized as safe. Eventually, companies will no longer be able to sell products which contain PHO’s without FDA approval. For now, look at labels carefully to assure yourselves that they contain only healthy oils. Palm Oil does not contain trans fats but is considered to be bad for the heart and for raising LDL (bad) cholesterol.


No_HFCS_LogoIf the label says NO HIGH FRUCTOSE CORN SYRUP this does not mean that the item does not contain sugar. HFCS was used for years because it was cheaper and helped to maintain color, texture, and flavor.

But, it has roughly the same calories as sugar and similar health risks. You should limit the amount of sugar you consume each day to 6 tsps. for women and 9 tsp. for men, which adds up to 24-36 gms. per day. Current labeling on packaged food does not differentiate between naturally present sugars and added sugar. Be on the look- out for other forms of sugar in the ingredient lists, such as corn sweetener, dextrose, maltose, agave nectar, honey, evaporated cane juice, fructose, fruit-sweetener, malt syrup, maple syrup, and brown sugar.

Article summarized from Consumer Reports on Health, Vol. 26, # 11, Nov. 2014

 

TUMMY SURVIVAL for the HOLIDAYS

By Kevin

I enjoy a good holiday meal-or three-as much as the next person. However, I don’t like feeling stuffed as the turkey when I’m done. It has taken me many years of experience to arrive at an eating strategy that works for me. The following tips are my personal favorites but I’ve also done a little research to offer up some additional ideas you may find useful.

First, I make sure to have a glass of water 15-30 minutes before the meal-it gets the gastric juices flowing.  The expanded advice would be to stay hydrated over the course of every day-not only is your gut in better shape to receive food, but there are long-term benefits as well, including: giving an energy boost, flushing out toxins, improving skin health, maintaining regularity and much more. Plus, it helps you recover quicker if you overdo it on the alcoholic beverages. Look it up!

I eat slower. This has many benefits as you can imagine such as, enjoying the food more, better digestion, and less stress. Studies have also shown that you can shed up to 20 pounds a year just by chewing slower. It has something to do with the fact that it takes about twenty minutes for your brain to register that your stomach has had enough.

Having a good breakfast and/or lunch helps me out at turkey time. This not only keeps me well-balanced during the day, but my stomach is not so traumatized at feast time. This lets me eat a little more than normal without the “beached whale” feeling.

Don’t forget dessert. I have finally been able to remember that following the main meal there are always yummy goodies for dessert. Since I really enjoy this part of the get together, I keep my main meal portions reasonable.

Lastly, how about some natural remedies if your tummy is feeling a little out-of-sorts. If the weather is not cooperating to take a short walk, my go-to plan has been to drink some not-too-hot herbal tea. I like chicory, chamomile, peppermint and anise. Ginger works really well in just about any form. Ginger’s root contains chemicals called gingerols and shogaols. These chemicals relax the intestinal tract, preventing motion sickness and relieving the nausea, vomiting, colicky stomach cramps, and diarrhea that often accompany stomach flu. I’ve also sucked on a peppermint candy or chewed peppermint gum. Peppermint’s essential oil contains menthol, a volatile substance that has a direct antispasmodic effect on the smooth muscle of the digestive tract.

That’s all for now. If I can help just one person have a better holiday experience, this article has been a success.

Happy Holidays

Peace

Kevin

FROM THE DELI

BY DANA

Just in time for the holidays we are pleased to introduce a new line of local, organic, vegan or gluten-free options. Mama Maya features gluten-free baked goodies and Anna’s is a bakery which makes vegan sweet or savory pies. Both remind us of the comfort food gramma used to bake. Mama Maya has gluten free mini pies as well as heart-shaped filled cookies, pumpkin spice or apple cupcakes and pumpkin tarts. Anna’s vegan apple pies and pumpkin pies come in two sizes, a two person serving and a family size. Try the individual pies from our deli case as a preview to what you can expect from the larger pies.

This year we will not have sign-up sheets for Thanksgiving pies or rolls. Instead we will just have a selection available for the buying public, especially on the Tues. and Wed. before Thanksgiving. If you would like to reserve pies from Mama Maya, Anna’s, or Schat’s Bakery please let the deli staff know in advance of Nov. 20th. Mama Maya and Schat’s pies will be available for pick-up on Tues Nov. 25th and Anna’s pies on Nov. 26th. Rolls from Schat’s will also be available. From the deli and kitchen staff we wish you a wonderful Thanksgiving. 

 

New Store Pamphlets Are Here

By Kevin

As a service to all the good patrons of Mariposa Market, a useful shopping guide is now available to make your shopping experience a little richer. It is a handy pamphlet that includes all the items in the market that have been third-party verified as to being non-GMO. You can pick up a copy at the checkout stands. This list will be ever-changing as the grocery industry is very dynamic. Expect an update next year.

The third party verifier is a group known as the NON-GMO PROJECT. As per their website, “The Non-GMO Project is a non-profit organization committed to preserving and building the non-GMO food supply, educating consumers, and providing verified non-GMO choices. We believe that everyone deserves an informed choice about whether or not to consume genetically modified organisms”. We at Mariposa Market believe this also.

The Non-GMO Project started in Berkeley, at The Natural Grocery Co., which is a small neighborhood natural grocery store. In 2003, in response to letters from customers who were concerned about a GM soy lecithin that the store was carrying, a group of employees initiated the “People Want to Know Campaign.” This effort rallied 161 grocery stores and co-ops throughout the United States in a letter-writing campaign to manufacturers of natural food products and supplements in the U.S. The goal was to discover the GMO status of products, so that the stores’ consumers could be offered an informed choice. The results of this campaign were mixed, with a central problem being the lack of a consistent, industry-wide standard for what non-GMO was.

Prior to this, in 2001, The Big Carrot Natural Food Market in Toronto, Ontario implemented a non-GMO purchasing policy after a year and a half of research. They simply discontinued those product lines that were not confirmed by the manufacturer to be non-GMO. It was a radical and very successful move for the store. But the absence of an authoritative standard for non-GMO created problems for this effort, as well, and led The Big Carrot to look for a more comprehensive and reliable way in which to continue providing its customers with non-GMO foods.

In 2005, The Natural Grocery Company and the Big Carrot Natural Food Market teamed up to form the Non-GMO Project, with a common goal of creating a standardized meaning of non-GMO for the North American food industry. To give the Project the rigorous scientific foundation and world-class technical support necessary for this endeavor, the stores began working with the Global ID Group, the world’s leaders in non-GMO testing, certification, and consulting.

In the spring of 2007, the Non-GMO Project expanded its Board of Directors to include representatives from all stakeholder groups in the natural products industry, including consumers, retailers, farmers, and manufacturers. Working to give the Project a solid foundation comprised of as many perspectives as possible, this dynamic Board then formed advisory boards for both technical and policy issues.

I hope you find this useful in navigating our store shelves.

Peace

 

Apple, Pistachio, Persimmon, and Pomegranate Salad

Makes: 6 Servings

For the Dressing:

¼ cup freshly squeezed lemon juice

1 Tablespoon honey

½ teaspoon freshly ground black pepper

2 Tablespoons olive or grapeseed oil

For the Salad:

½ cup shelled unsalted pistachios

8 ounces baby arugula

2 medium salad friendly tender-sweet apples (about 12 ounces), unpeeled, cored, and cut into ¼ inch-thick-slices

2 ripe Fuyu persimmons, cut into ¼-inch-thick slices

Seed from 1 pomegranate (about 1 cup)

 

1)      For the dressing: In a small bowl, whisk together the lemon juice, honey, salt, and pepper until the salt dissolves.  Slowly drizzle in the oil, whisking as you go, until the mixture is emulsified.  Set aside.

2)      In a skillet over medium-high heat, toast the pistachios, stirring often, until browned and fragrant, about 10 minutes.  Set aside.

3)      Set out six serving plates, preferably chilled.  Divide the arugula among the plates, then top each plate with equal portions of apple and persimmons.  Sprinkle each plate with pistachios and pomegranate seeds.  Just before serving, drizzle with dressing.

 

From “The Apple Lovers Cookbook” by Amy Traverso

 

Parsnip-Apple Puree

Makes: 3 cups puree, 6 servings

3 Tablespoons salted butter

2 pounds parsnips, peeled and cut into 1-inch pieces

1 large tender-sweet apple (about 8 ounces), peeled, cored, and cut into chunks

½ cup diced yellow onion

1-1/2 teaspoons grated fresh ginger

1 cup low-sodium chicken broth

2 Tablespoons heavy cream

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 Tablespoon finely chopped parsley, for garnish (optional)

 

  1. In a saucepan, melt the butter over medium heat.  Let sizzle until it begins to turn golden brown, then a deep nut brown, 6 to 8 minutes.  Add the parsnips, apples, onion, ginger, and chicken broth, then increase the heat to medium-high and bring the liquid to a boil.  Reduce the heat to low, cover the pot, and gently simmer until the parsnips are tender, about 25 minutes.
  2. Use an immersion blender or hand mixer to puree the softened mixture into a smooth, velvety consistency.  Stir in the cream, salt, and pepper.  Taste and add more salt if desired.  Serve warm, with the garnish, if you like.

 

From “The Apple Lovers Cookbook” by Amy Traverso

 

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