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Fall 2015


As soon as we pack up the monsters and goblins the major holidays are upon us. No matter how we choose to view it, this time of year is consumed with a certain amount of fun and excitement. Even the most “dyed in the wool” Scrooge has a hard time ignoring the festivities of the season. Mariposa is especially impacted as the biggest food festival of the year occurs in November. We are gearing up for Thanksgiving now to help our customers have the best transition possible into the hectic pace of the Holidays. Check the article in this newsletter for the sign-up and pick up schedules for the turkeys. We will also have full shelves for all your holiday needs. In the produce department the colors of fall dominate. Citrus of all kinds will start to filter in with mandarins leading the way. Gorgeous pumpkins and squash will be at their seasonal peak, and apples and pears will continue to delight your taste buds. Pomegranates and persimmons are rounding out the autumnal array of colorful and delicious produce.

The gift section at Mariposa has taken on a life of its own. Under the creative energies of Nan and Dena this department has become an exciting tour through many countries of the world as well as the work of domestic and local artisans. The selection is extensive, the choices eclectic, and the prices down to earth (perfect for the holiday wallet). We will also have nice choices of holiday plants and bouquets and seasonal cards.

Many of our customers will be delighted to know that we are extending our hours. Monday through Friday we will be opening at 8:00 am and closing at 7:00 pm. Saturdays we will open at 9:00 am and close at 6:00 pm and Sundays we will open at 9:00 am and close at 5:00 pm. We have analyzed our customer input and have decided that these hours will give more people time to shop here. We plan to make breakfast items and sandwiches available earlier as well, so folks can stock up for their day. New hours will begin on November 1st. They will be posted on Facebook and on our sandwich board outside.

Holiday schedules will be as follows: We will be closed on Thanksgiving Day. The Friday after Thanksgiving we will be open from 11am to 5pm. Saturday and Sunday open as usual. Christmas Eve we will be open from 8am-4pm. We will be closed Christmas Day. Saturday after Christmas we will be open from 11am-6pm. Open Sunday the 27th as usual.

The owners and staff at Mariposa Market wish all our customers a joyful holiday season. We appreciate your business and the privilege of serving you.

Fire Donation Update

By Danielle

On September 23rd 2015 we decided to do our part in helping survivors of the Valley Fire by taking donations at the registers.  Many of you may have been generous enough to help us with our efforts.  We are very proud to say that between September 23rd and October 6th we raised $4,598.38.   Mariposa plastic bag sales of $442.00 were also donated to the cause.  With all of your generous donations and our October bag sales we donated a grand total of $5040.38 to North Coast Opportunities (NCO). 

When the Rocky and Jerusalem fires hit Lake County, North Coast Opportunities (NCO) and MendoLake Credit Union (MLCU) created the Lake County Wildfire Relief Fund to help those impacted. In a few short weeks they collaborated to raise funds, advertise the effort, write and translate applications to the fund, create a community-based managing committee to review applications, and verify the losses of those who applied. As of last week, the committee voted to disburse $24,000 in $3,000 increments, and all of those checks were mailed to fire victims.

With the significant impact of the Valley fire, those relief efforts have now continued.

“With all of the processes to collect and distribute funds already in place, it was easy to hit the ground running,” NCO Executive Assistant Elizabeth Archer said. “We have already started receiving applications from Valley fire victims and our phones ring off the hook all day long.”

Holiday Schedules

Will Be As Follows

We will be closed on Thanksgiving Day. The Friday after Thanksgiving we will be open from 11am to 5pm. Saturday and Sunday open as usual. Christmas Eve we will be open from 8am to 4pm. We will be closed Christmas Day. Saturday after Christmas we will be open from 11am to 6pm. Open Sunday the 27th as usual.


It's Turkey Season!!

Turkeys are available on a first come, first served basis. Reserve yours today!

Sign-up sheets are located in the Deli

Mary's Organic - $4.19/LB

Mary's Free-Range - $2.69/LB

Mary's Non-GMO - $3.29/LB

Mary's Heritage - $5.99/LB

Diestel Organic Petite - $4.39/LB

Thanksgiving Turkeys will be available for pick up beginning Sunday November 22nd afternoon until Wednesday November 25th closing at 7 pm.

The Squashes of Winter

By Mary Anne

The fall and winter months are definitely the time to enjoy this versatile vegetable. Calling them winter squash is really a misnomer as they are grown in the summer months and harvested in the early to mid-fall. These colorful, flavorful, and nutrient-packed squashes are different from the summer varieties in that they are allowed to mature until the shell becomes hard and the stem brittle. The meat is sweeter, denser, and more firm in texture than their summer counterparts. Winter squash keeps well into the winter months. Select individuals which are blemish and bruise-free, with an intact stem and heavy feeling. Winter squash takes well to a wide variety of seasonings and can be a part of many savory to sweet dishes ranging from soups, casseroles, risotto, lasagna and tortellini to wonderful desserts.

Naturally low in fat and calories, the winter squash is also very high in nutritional benefits. For example, one cup of baked butternut squash is rich in vitamin A, B6, C, and E as well as magnesium, potassium, and manganese. The flavors are generally mild to sweet, so the squash does not overwhelm other ingredients. The beautiful orange color brightens winter dishes. Some may be quite large but they can easily be partially used and partially frozen for another meal.

The varieties of winter squash are quite extensive. Acorn and butternut are the most widely available types but at Mariposa Market we have at least ten varieties on hand during the next few months. To help you make a more informed choice when buying your squash, I will attempt to describe the different types and their uses.

Kabocha Squash : Squat and green, this Japanese squash has a nutty , earthy flavor with a touch of sweetness. It has a firm dry texture and is delicious in risotto or even sweets like cake.

Butternut Squash:A slim neck and bulbous body gives this squash a distinctive bell shape. The rind is tannish-yellow with bright orange flesh which is relatively sweet. I have often substituted butternut squash for pumpkin in pies and other desserts. It is best to drain it first to release extra water. Butternut squash makes fabulous soups, is a great stuffing for tortellini, and is also used in lasagna. Baked with savory flavorings, it makes a satisfying and flavorful side dish with turkey or other meat and fish.

Red Kabocha: Similar in shape to green kabocha, the red kabocha nevertheless has a rich red-orange  skin with faint white stripes. While the green kabocha is savory, this squash is decidedly sweeter.

Carnival Squash:The carnival squash comes to us as the result of crossing an acorn squash with a sweet dumpling squash. The exterior is cream colored with orange stripes. It is relatively small and can easily serve two people. It is best baked or added to soups.

Sugar Pie Pumpkin: Much smaller and squatter than a jack-o-lantern pumpkin, this squash is prized for rich pumpkin flavor as well as thick, flesh-packed walls. Perfect for pumpkin pies and other desserts.

Also good whipped and mixed with sweet potatoes.

Spaghetti Squash: Oval shaped medium sized squash with pale to deeper yellow skin. After baking, cut it open and pull out the stringy flesh which resembles spaghetti and is delicious with marinara sauce and topped with parmesan cheese. The squash is mild-flavored and low in calories.

Delicata Squash: This squash with its pale yellow and green shadings and smaller size resembles it summer squash cousins. The thin skin is edible but more susceptible to bruising and rot. The delicata, when cooked, is similar to a sweet potato, creamy and soft, but earthier and not as sweet. It is great for stuffing or slicing into scalloped circles which can then be baked.

Red Kuri Squash:  This Hubbard type has an asymmetrical, lopsided shape. It’s yellow flesh is smooth and it has a chestnut-like flavor. A good way to prepare it is to stuff it with orzo and cheese and bake it.

Buttercup: Compact and green with lighter green shadings, the buttercup resembles the kabocha although it is usually smaller in size. It may have a pronounced ridge or turban on its bottom. A freshly cut buttercup may smell a bit like cucumber, but once it is cooked its orange flesh becomes dense, dry, and very mild. It is amenable to spicey flavors in curries or purees.

Acorn Squash: This mildly flavored squash is named for its acorn-like shape. Choose one with a dull green rind; an acorn squash that has turned orange will have tough and fibrous flesh. Best baked or steamed in chunks. Often served halved and baked with walnuts and maple syrup or brown sugar topping.


Toxic Vs. Non-Toxic Makeup

By Sami

Makeup is full of unknown chemicals and toxins. Being conscious of harmful ingredients could save your skin and the environment from damage.  “Companies are allowed to use almost any ingredient they wish. The U.S. government doesn’t review the safety of products before they’re sold” -Tricia Chaves (Natural Beauty Expert). There is a list referred to as the “Dirty Dozen”. The list consists of 12 toxic chemicals that are in most cosmetics. Here are a few examples of the ingredients, their uses, and the health risks associated with them:


Chemical:                                            Uses:                                       Health Hazards:

DEA                                      Makes cosmetics creamy                      Liver cancer and Skin cancer

Dibutyl Phthalate (DBP)                   Fragrance                                  Genetic Mutation

Formaldehyde                                             Preservative                               Skin irritation

Parabens                                 Fragrance and Preservative            Breast cancer and DNA damage

Fragrance                                Mix of 3,000+ chemicals                    Migraines and Asthma

Siloxanes                                       Soften and moisten                    Impairs human fertility

Here at Mariposa, we recently started carrying a line of mineral makeup called Mineral Fusion. All of Mineral Fusion’s products are free of gluten, parabens, SLS, Phthalates, artificial colors, dyes and synthetic fragrances.   All of their products are also 100% vegetarian and most are vegan as well.  We are carrying Mineral Fusion’s lip tint, mascara, and “All-in-one Beauty Balms”.  The three beauty balms, “Illuminating”, “Perfecting”, and “Bronzing” are makeup, moisturizers and age defying treatments all in one.

Most mineral makeup are made from, Titanium Dioxides (a natural sunscreen), Iron Oxides (for color), Zinc Oxides (to soothes skin), and Talc (a filler). Talc is not a good ingredient to have in your makeup as it clogs pores and settles into fine lines, making them noticeable. However, Mineral Fusion’s mineral makeup brand does not use talc, which allows your skin to breathe.  In addition, the ingredients are non-Nano Particle, which means they sit on the surface of the skin and are not absorbed into the blood stream.

Natural mineral makeup can cost a little extra, but are a great alternative to toxic cosmetics.  Saving a couple dollars isn’t worth the damage that harmful ingredients can cause to your health, skin, and our environment. 

Mineral Fusion’s website, http://www.mineralfusion.com, makes it easy to find out what ingredients are in all of their products. Check it out!           





From our Customer Suggestion box:

Please carry Vegenaise and roasted, unsalted peanuts:  We carry Vegenaise which is located in the deli/cheese case.  The roasted, unsalted peanuts are located in the peanut butter grinding machine and they are available by the lb.  Just ask for assistance if you need help scooping them out.

Earth Circle Organics Raw Coconut Oil:  We currently carry lots of excellent coconut oils and really do not have the space to add another at this time.

Synchro Genesis Superfoods smoothie mix:  Looks interesting, however we are well stocked with other superfood/protein mixes.  We will consider this for the future!

Arctic Krill Oil with Astaxanthin:  Thank you for the referral…we will look into it!

Mary Gone Crackers GF “Thins” and cookies:  We have ordered the Thins crackers and we’ll pick up some of the cookies as well.  

Primavera Spinach Mushroom/Salsa Tamales:  We’ve tried this product more than once and it’s not a good seller.  However, you can special order it in minimum quantity of 3 packages.   

Cucina & Amore Piquillo and Artichoke Bruchetta:  We will be picking these up.  Look for it on our shelves next week.   

Holy Cow Cream Top Yogurt:  The only “Holy Cow” yogurt we could find is not local and we could not find adequate information about it.  

Please stock the dairy so that the expiration dates are visible: Most expiration dates are on the back of containers.  We need to face products so that customers can see the label.  This is a basic stocking practice in the grocery business. 

More milk chocolate instead of dark chocolate:  We have 3 milk chocolate bars from ChocoLove.  We also have Humboldt Milk Chocolate with Sea Salt, Sun Cups Milk Chocolate with Peanut Butter, Green & Black Milk chocolate, and many others.        

Annie’s Saltine Crackers:  We do have Suzie’s Organic Saltines, with Olive Oil.  Saltines are not a big sellers, so we probably will not carry another brand.  

Nana’s GF Lemon Cookies:  We will order these!   

Please consider providing bulk liquid soaps, etc, measured by weight:  We discussed this but haven’t been able to come up with a workable solution.  We may provide a measuring cup so customers can measure how much they put in their bottles. 

Please serve Ren Tao coffee/espresso:  We’ll think about it.  Unfortunately, this is a very expensive coffee.

We need a Mariposa sponsored softball team!  We have one!  We play from May thru August.   

Nancy’s Regular (full fat) Plain Yogurt, 4lb:  Unfortunately, we have no demand or shelf space for this product.

Just a quick note to say how much I love having Luis in Produce!  He always points me in the right direction and gives out samples… knowledgeable and personable!  We agree, he’s a winner!!

Death & Taxes Gluten Free Beer:  We will look into this and see if our distributor carries it.


Hemp Evolution

By Alecia O’Neil

Cannabis; this flowering plant has been the topic of an increasingly fiery debate.  Misrepresented as something criminal, a dangerous narcotic; anti-marijuana folks swear you’ll be doomed if you try it. Others will tell you it’s an absolutely harmless drug.  The issue is not completely black or white, it is complex, and the truth probably lies somewhere in the middle.

One story that cannot be debated is the story of Charlotte Figi.  This little girl suffered from a rare epileptic seizure disease called “Dravets syndrome”.  Charlotte was experiencing over 300 grand mal seizures a week, some lasting hours.  After conventional treatments all failed and having exhausted all other options, something close to a miracle was discovered.  This 6 year old became the national poster child for medical marijuana, when her parents identified a strain of cannabis that controlled her seizures, from 300 a week to 2 or 3. Charlotte’s story has made it impossible to ignore the facts.

The strain “Charlotte’s Web”, as it has now been named, has a chemical makeup that is unique.  There are at least 85 cannabinoids (chemical compounds) found in the cannabis plant. CBD (cannabidiol) is a natural occurring cannabinoid and the second most abundant compound found in the plant, THC being the first.  Until recently (1980), scientists believed CBD was a precursor to the formation of THC, and therefore should be illegal.  It is now known that CBD does not produce a “high”; it is non-psychoactive.  It is also completely safe; there has not been a single recorded death or major illness caused by a CBD extract.  Charlotte’s Web” is a 30 to 1 ratio of CBD to THC.  It has thick “webs” of trichrome, is said to have a fresh pine aroma, and it’s non-psychoactive.

A recent Stanford University study surveyed 19 epileptic children “found 84% experienced substantial seizure reductions from CBD-enriched cannabis”.  CBD extracts are used to treat many other disorders besides epilepsy; Parkinson’s disease, cancer, pain associated with cancer, rheumatoid arthritis, PTSD, and alcoholism.  This cannabinoid is also an anti-psychotic, so anxiety and schizophrenia are also helped.  Studies on humans have been limited, however CBD extracts given to mice have shown it will kill breast cancer cells, suppress colon cancer tumors and stimulate bone fracture healing.

It seems that some disorders respond best to extracts with ratios that favor CBD compounds over THC.  Special strains have been developed like “Charlotte’s Web”, and others such as one from Spain which has just recently become available in the U.S. called “Cannatonic”, which has a 20:1 ratio.  Others that are available through dispensaries are “Harlequin”, “Sour Tsunami”, and “Omrita Rx”.  Many companies have been making claims that their products contain these ratios but beware, without any laboratory testing it’s really anybody’s guess.  Laboratory testing to detect high CBD varieties of cannabis were first conducted in the U.S. by Harborside Health Center, a dispensary in Oakland Ca.  Overall, the demand for these varieties are somewhat of a recent development.  This is on account of the fact that most growers in the U.S. concentrate on developing plants with a high THC content, breeding out the CBD in the process.

It is good to note that some disorders respond better to strains with equal parts THC and CBDs.  A pharmaceutical company in the U.K. developed a cannabis extract with equal amounts of the compounds known as “Santivex”, which was approved for treatment for patients suffering from multiple sclerosis, controlling chemotherapy induced nausea and vomiting, pain that’s associated with cancer and neuropathic pain. 

Here at Mariposa market we are now carrying a brand of CBD based products from a company called “CannaVest”.  As a pioneer in the hemp evolution, they are a publicly held manufacturer and supplier of CBD oil.  They are third party analyzed, GMO and gluten free.  We are carrying their topical balm, liquid extract (1mg per dropper), and the capsules (25 mg each).  Dosage is somewhat unclear; this is because of the lack of clinical human trials, and will vary depending on the severity of the disorder.

 CannaVest also has been part of the battle with the FDA and DEA.  The DEA has stated “because it is illicitly produced by clandestine manufactures, its actual content is uncertain and will vary depending on the source of the material”.  Others will argue that if the oil / products being produced are derived from imported materials, AKA industrial hemp, it is not a violation of the controlled substance act.  CBD oil is non-psychoactive, and does not show up on a standard drug test for marijuana.

The FDA on the other hand has sent threatening letters to CBD oil producers telling them to stop.  Not fully addressing the legal status, they are against companies promoting their products for specific conditions, which would put them in an “unapproved new drug categories” in violation of the FDCA (federal food drug and cosmetic act).

Cannabis Sativa (industrial hemp) is the strain used when seeking a CBD extract, since its chemical composition is such that it is low in THC and high in CBD.  Though this is a non-drug species, industrial hemp is illegal to grow in the U.S. under federal law.  Canada, France, Denmark, Germany, Austria and Switzerland are a few of the country’s growing at the moment, and 13 states in the U.S. have made the cultivation of hemp legal.  Unfortunately, on account of pressure/ harassment from the federal Drug Enforcement Administration, no crops have yet been planted.  In 2013 however, after Colorado legalized marijuana, farmers in the state planted and harvested several acres of the plant, bringing the first hemp crop grown in the U.S. in over half a century.  

For more information on medical applications, and how cannabis works within the body, I recommend a book we carry called ”Cannabis Pharmacy”, The Practical Guide to Medical Marijuana, by Michael Backes.  I also acquired important information through a website www.CaNorml.org. California Norml, dedicated to reforming California’s marijuana laws.


The Benefits of Seeds: Hemp Seeds

By Haley Schuck 

Minerals, vitamins, fibers, and amino acids are just a few of the health treasures you can find in Hemp seeds. Hemp seeds are seeds that come from a cannabis plant. Hemp refers to strains of cannabis sativa that was bred specially for a good source of fiber. There is no THC in hemp seeds at all.

Hemp seeds are loaded with tons of different vitamins and minerals that are really good for your body. Hemp seeds are a major source of fiber. Fiber is something that is only found in plant foods. Meat and dairy products do not have any fiber in them. Fiber has a lot of beneficial health benefits, such as: cleaning your colon, slowing the rate at which sugar is absorbed into the bloodstream, which results in keeping your glucose levels from rising too fast, maintaining regular bowel movements, and helping your intestines move faster. When your intestines move faster you will feel fuller at a quicker rate.  Because fiber helps food move through your intestines faster and works like a scrub brush to your colon, having a good amount of fiber in your diet can actually help protect you from colon cancer! Fiber is also known to help with heart disease, lowering cholesterol, weight loss, and maintaining a healthy blood pressure level.

After reading that last paragraph, you’re probably thinking, “What more do these little seeds have to offer?” I will tell you! Hemp seeds are high in both soluble and insoluble fibers which clean out your colon and reduce sugar cravings. Reduced sugar means weight loss! Yay! They contain not only all 20 amino acids that provide a lot of protein, they also contain all 9 essential amino acids that our bodies need but can’t produce. Hemp seeds have a 3:1 ratio of omega-3 and omega-6 fatty acids which promotes cardiovascular health!       

How much better can these seeds get?!  Hemp seeds are rich in GLA which helps with numerous different things like: ADHD, PMS, breast pain, diabetes, heart disease, high blood pressure, multiple sclerosis, skin allergies, obesity, and rheumatoid arthritis. These seeds also promote weight loss, hair, skin, and nail growth, and a healthy heart. The omega-3 fats and GLA naturally balances inflammation levels and strengthens the immune system which can help kill cancer cells.

“How do I add these awesome seeds to my diet?” It’s actually a lot easier than you may think. You can put them in salads or sneak them into your baked goods, or you can also make your own body oils and butters with them! How exciting! Listed below is a recipe for you to try at home. Enjoy!


Herb-n-Hemp Stuffed Potatoes

(Serves 4)

You will need:

-     ½ cup raw cashews

-     4 large baking potatoes

-     3 Tbs. nutritional yeast

-     2 Tbs. melted coconut oil

-     2 Tbs. lemon juice

-     1 ½ Tbs. yellow miso paste

Autumn Wine & Food

By Debbie Mac


Just as the leaves change to warmer colors of crimson, orange and gold, so does the array of seasonal fruits and vegetables. The transition from light pilsners and icy cold lagers to spicy pumpkin ales and stouts, and from slightly sweet white wines to flavorful reds is a nice welcome. Although salads, fresh berries, and sweet watermelon never gets old, as the chilly weather approaches, comes a bountiful new array of flavorful and nutrient rich produce. Crisp apples, fragrant pears, vitamin rich broccoli, cabbage, cauliflower and many varieties of winter squash are available at stores and farmers markets all around us. Eating seasonally and locally are two great ways to stretch your food budget and be environmentally friendly.

 As summer has ended we are fully ushered into fall and before we know it Thanksgiving and Christmas are approaching. It is a three-month excursion of wonderful produce, wines, company and hopefully creating new recipes so we can stay healthy. It is always fun to prepare meals and add a nice wine to enhance the flavor of the food. Fall offers us many choices. 

Many of us remember the boiled brussels sprouts that our parents made us eat, and have disliked them ever since. You may also remember the winter squash on a holiday that is served with lots of butter and sugar. Like many of you out there we have discovered roasted veggies and they are wonderful!! There are many recipes for cooking healthier by roasting and using spices so the flavor of the vegetable is enhanced. I found a great butternut squash recipe that is a great side dish for fall and the holidays.


               Roasted Butternut Squash with Rosemary & Balsamic Vinegar

                            2 lbs. butternut squash cubes

                            2 Tbs. olive oil

                            1 Tbs. & 1 tsp. balsamic vinegar, separated

                            1 tsp. finely chopped fresh rosemary or slightly dried rosemary

                            Sea salt & fresh ground pepper to taste


Preheat oven to 400 degrees.

Mix olive oil, 1 Tbs. balsamic vinegar, and rosemary. Toss the squash cubes in the mixture. Arrange on a cookie sheet or large baking dish in a single layer.

Roast for 20 minutes and turn squash. Roast for another 20 minutes, or until squash is very soft and starts to caramelize.  Remove from oven and toss with the remaining balsamic vinegar, sea salt, and pepper.

Serve hot.



This elegant but low calorie dessert is a refreshing finish to a heavy meal. The torte is crustless but has a lemony glaze which gives it a unique flavor. Only 199 calories per slice. I usually present it with thin lemon slices and a dab of whipped cream.

½ cup slivered almonds, blanched

4 large eggs, separated

2/3 cup sugar

1 cup canned or freshly cooked pumpkin

1-1/2 tsp. freshly grated lemon peel

6 tbsp. all-purpose flour

¾ tsp. baking powder

½ tsp. ground cinnamon

½ tsp. ground nutmeg (optional)

Glaze (recipe follows)

Whirl nuts in a blender until powdery. In a small bowl with an electric mixer, beat egg whites until foamy. Gradually add 3 tbsp. of the sugar, beating until stiff, moist peaks form; set aside. In a large bowl beat egg yolks with remaining sugar until pale. Beat in pumpkin and lemon peel. Then stir in flour, baking powder, nutmeg, and cinnamon. Fold in beaten egg whites and ground nuts.  Pour into greased and floured 9-inch cheesecake pan with removable rim. Bake at 325 until a toothpick inserted into the middle comes out clean, 40-45 minutes. Cool on rack for 10 minutes. Remove pan rim.  Spoon glaze over torte. Cut in wedges. Serves 8.

GLAZE: Smoothly mix ¼ cup powdered sugar, 1 tbsp. lemon juice, and ¼ tsp. grated lemon peel. Pour over torte.


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Mariposa Market
500 South Main Street
Willits, CA 95490

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