Natural Grocery

Independently owned, organic grocery store. Our Annex serves prepared foods and offers a selection of wine and beer. Our florists are here to help you with fresh local cuts and dried bouquets.

EL CERRITO STORE
10367 San Pablo Ave.
(510) 526-1155
Every Day Hours
PREPARED FOOD ANNEX
10387 San Pablo Ave.
(510) 526-5150
Every Day Hours
BERKELEY STORE
1336 Gilman St.
(510) 526-2456
Every Day Hours
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Home / Archives for The Natural Grocery Company

Operations Update March 26, 2020

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Thursday, March 26, 2020

Operations Update

New Hours of Operation:

El Cerrito Natural Grocery: 10am – 6pm Daily
(Seniors are welcome to shop at our El Cerrito location at 9:30am Daily)

Berkeley Natural Grocery: 10am-6pm Daily

The Natural Grocery Prepared Foods Annex: 10am – 6pm Daily
(Take Out Only via the Parking Lot Entrance)

 

Grocery Shopping Tips

1. Even if you can afford to buy two months worth of food, please don’t.
Stockpiling creates disruptions to the food distribution chain. At this point it is a good idea to have a few of weeks worth on hand but please exercise restraint and balance what is “individually optimal” with what is “socially optimal” for everyone.

2. Make a list but be prepared to make substitutions.
It is good to have a plan so you can spend as little time shopping as possible but you’ll need to be flexible if some items are not available.

3. Please don’t touch items unless you intend to buy them. We know you’ll need to read labels if you are unfamiliar with a product but please limit touching products whenever you can.

4. Please pay attention to Social Distancing (six feet) between yourself, staff and other patrons while in our stores or waiting in line. We are sorry to have to ask you to wait but it is the only way we can continue to operate in a safe manner. When we have gloves available we will give them to you when you enter.

Be kind. Remember that grocery store employees are probably working extended shifts — and they’re risking their health to be there.

Keep your distance. It’s extremely difficult to restock the shelves during store hours. Do not swarm an employee who is trying to fill empty shelves.

If you want to help, please bag your own groceries.

Safety

Plexiglass guards are being installed at the check stands to protect our cashiers.

We are sanitizing all hand baskets and carts in between use with CDC Approved Food Service Sanitizer.

Common surfaces like freezer door handles, pin pads, cashier stations, water machine start/stop switch, bulk handles etc are being sanitized on a regular basis throughout the day.

Until we get hand sanitizer back for customer use we will issue gloves at the door as we are able.

Acme bread is being individually bagged by our staff each morning to avoid contamination.

Lastly, wipe down your groceries with sanitizer when you bring them home as an extra precaution.

 

 

Operations Update March 20, 2020

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Friday, March 20, 2020

Operations Update

New Hours of Operation:

El Cerrito Natural Grocery: 10am – 6pm Daily
(Seniors are welcome at 9:30am)
Berkeley Natural Grocery: 10am-6pm Daily
The Natural Grocery Prepared Foods Annex: 10am – 6pm Daily
(Take Out Only)

During these unprecedented times we are taking care of ourselves so we can better serve you.

If you are sick, stay home.

Please pay attention to Social Distancing (six feet) between yourself, staff and other patrons while in our stores or waiting in line. We are sorry to have to ask you to wait but it is the only way we can continue to operate in a safe manner. We have gloves available when you enter and are sanitizing carts between every use. Please don’t touch items unless you intend to buy them.

Come prepared! Make a list of what you want. We are experiencing gaps in availability because of increased demand but as we settle into this new routine shelves are fuller and we anticipate being able to catch up. Please be patient and know your favorite items will return.

Did you know that The Natural Grocery Company is an employee owned company? Our workers are dedicated to continuing to provide you with the Organic products you want despite this monumental disruption to our lives.

Major Vendor Deliveries

El Cerrito Natural Grocery:

  • Dry goods/frozen/wellness Mondays, Tuesdays, Wednesdays, Fridays & Saturdays
  • Beef – Mondays & Wednesdays
  • Chicken – Tuesdays,Thursdays & Saturdays
  • Clover/Straus – Tuesdays & Fridays
  • Claravale – Fridays
  • Organic Pastures – mid-week
  • Vital Vittles Bread – Mondays, Wednesdays & Fridays
  • Bread Seriously – Mondays
  • Grindstone – Tuesdays & Fridays
  • Acme Bread – daily

Berkeley Natural Grocery

  • Dry goods/frozen/wellness – Tuesdays, Thursdays & Fridays
  • Meat – daily from El Cerrito Natural Grocery
  • Chicken – Tuesdays,Thursdays & Saturdays
  • Clover/Straus – Tuesdays & Fridays
  • Claravale – Fridays
  • Organic Pastures – mid-week
  • Vital Vittles Bread – Mondays, Wednesdays & Fridays
  • Bread Seriously – Mondays
  • Grindstone – Tuesdays & Fridays
  • Bicycle Coffee – Wednesdays
  • Acme Bread – Daily

This is not an exhaustive list but we wanted you to have an idea of when different products are expected. We receive deliveries from many other small vendors throughout the week at both locations.

Be Well!

Aji Panca Butternut Squash Risotto

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Aji Panca Butternut Squash Risotto

6 Servings

Ingredients

  • 1 butternut squash (2 to 3 pounds) peeled, seeded, cut into 1/4” dice
  • 1/4 cup olive oil, plus 3 tablespoons
  • 2 teaspoons kosher or sea salt, divided, or to taste
  • 6 to 7 cups Imagine No-Chicken Broth
  • ½ cup mascarpone cheese
  • 1 to 2 chopped, seeded, rehydrated Aji Panca chiles (take the seeds out while still dry and then soak in water overnight)
  • 1 tablespoon maple syrup
  • 2 cup finely chopped yellow onion
  • 1/2 cup water
  • 2 cups Arborio rice
  • 1 cup white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh flat leaf parsley

To Prepare

  • Set a rack in upper third part of the oven and preheat to 400 degrees Fahrenheit.
  • Place the butternut squash on baking sheet, drizzle 3 tablespoons of olive oil, sprinkle with the 1 teaspoon of the salt and toss. Place in the oven and roast for 20 to 25 minutes, until cooked and very soft. Scrape onto a bowl and set aside.
  • Pour the no-chicken broth into a saucepan set over medium-low heat. Bring to a simmer, then reduce heat to low.
  • While your both comes to a simmer, combine the mascarpone cheese with the maple syrup in a small bowl. Set aside.
  • Before moving on, be ready with your roasted butternut squash and chicken broth that should be at a low simmer, if need be, raise heat to medium.
  • Heat ¼ cup olive oil in an extended casserole or Dutch oven set over medium heat. Once hot, add the onion and ½ teaspoon of the salt, and cook for 8 to 10 minutes, stirring often, until softened and wilted. Pour in the water and continue to cook and stir until the water has completely evaporated, the onions have become even softer, and they begin to glisten with the oil.
  • Incorporate the rice and stir well to combine with the vegetables and coat in the oil. Add the remaining ½ teaspoon salt, stir, and cook 3 to 4 minutes. The rice should start to smell toasty, but it shouldn’t brown.
  • Pour in the wine, stir, and cook 2 to 3 minutes more until it completely evaporates, then immediately add a large ladleful of the simmering broth. Cook at a simmer until it is absorbed and you can see the bottom of the casserole when you stir.
  • Add the next ladle of broth, along with about a fourth of the roasted butternut squash, simmer and cook until the liquid is absorbed again. Repeat 3 more times, adding another ladle of broth and a fourth of the squash each time, until all the squash has been added. Add the chopped Aji Panca.
  • Continue adding broth by the ladleful until the risotto is cooked al dente. Add a cup more broth and stir before you turn it off; it should be quite soupy, yet the broth should be thick.
  • You may have used only 6 cups of the broth or all 7 cups, depending on the heat of your stovetop and the weather where you live. What matters is the rice is still al dente and the consistency still seems a little bit soupy.
  • Turn off the heat, add the chopped parsley and the seasoned mascarpone cheese. Stir well to mix. Sprinkle on the grated parmesan and serve.

Staff Pick – Violife

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STAFF PICK – VIOLIFE by Kristy, Housewares Buyer

“Many people know this about me; I am … was a cheese junky. Cheese on pasta, cheese on sandwiches, cheese on crackers… you get the idea.  Then one day my world changed, and I could no longer digest lactose or casein (milk sugar and protein). Oh, no! Now what?

I tried all kinds of alternatives, none of which satisfied me in the same way as “real” cheese, and none of them tasted too great either. I soon gave up, and while brushing a small tear from my eye, realized that my cheese-eating days were over.

Luckily, my despair was short-lived, as it appeared one day, at El Cerrito Natural Grocery – Violife! I couldn’t believe it! Finally, an alternative cheese that tasted like the real thing! No soy, no gluten, no funky aftertaste! This is a non-GMO plant-based cheese that has the same feel and consistency as “real” cheese, and the flavors are spot on. I put it to the test and ate it plain – fantastic! I melted it on a burger – beautiful!

If you’re vegan, gluten-free, soy-free, lactose intolerant, or if you just want to cut down on cholesterol, this may be a good choice for you. I could go on about how great these products are, but really, I think that it’s best that you try it yourself.”

Finger Limes

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Finger Limes

Finger Limes also known as Caviar Limes, have juice vesicles that pop out like caviar when the finger lime is gently squeezed. I don’t know about you but many of us at The Natural Grocery love watching cooking shows and this Australian native keeps popping up as an exciting addition to many dishes. They have a burst of effervescent tangy lime flavor! It’s just like tobiko (flying fish roe) but plant based and citrus! We have added them to a few dishes pictured above. Caviar Limes are perfect anywhere you want to add acid!

These beauties are grown here in California by Edulis Gardens of San Luis Obispo County.

Try them with a Rainbow Carrot & Cabbage Coleslaw on Watermelon Radish Crostini, or Fishwise Certified Sole with Burrough Family Farms Almonds, Dried Aji Panca Chiles and Garlic, or with Petit Pot Vanilla Pudding topped with Fresh Passion Fruit.

Check out Earl’s Organics for further recipe suggestions.

http://www.earlsorganic.com/news/caviar-limes/?fbclid=IwAR0TPFGLfnbyqUpT0crQwmGoJDhqgpe1aN9ANCE8sSXWR1jkoBehST_LVxk

How will you use them? Let us know.

Artsoppa Recipe

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Ärtsoppa

This Swedish dried pea soup recipe, known as Ärtsoppa, has been served in Sweden since the middle ages! Traditionally it was served on Thursdays to get people ready for the Christian fast which would begin on Fridays. Even today it is still often served on Thursdays in schools and always in the army and the navy. Serve it with some delicious Acme Walnut Levain with Straus Lightly Salted Butter. Don’t forego the mustard, it really makes the dish!

Ingredients

  • 2 cups dried yellow split peas
  • 1 quarts Imagine No-Chicken Broth
  • 1 pint water (add another pint for a looser soup)
  • 1 finely chopped onions (2 cups)
  • 2 large finely chopped celery ( 1 cup)
  • 2 large finely chopped carrot (1 cup)
  • ½ lb Llano Seco Lardon (bacon ends)*
  • 1 teaspoon dried thyme
  • 1 teaspoon ground ginger
  • 1 fresh bay leaf
  • salt and pepper to taste
  • 1 teaspoon grainy brown mustard

*for a delicious vegetarian version omit the bacon and add 1 tablespoon of smoked paprika after skimming off the foam in Step 4.

Steps to Make It

  1. Rinse and pick through 1 pound of dried yellow split peas.
  2. Fill a large pot with 1 quart of Imagine No-Chicken Broth and 1 quart of water.
  3. Add the peas, onions, carrots, celery, the bacon lardons and a fresh bay leaf.
  4. Bring to a boil, skimming off any foam, then cover pot and reduce to a simmer over low heat for 90 minutes. (if you are making a vegetarian version this is when you add the smoked paprika)
  5. Thirty minutes before serving, remove the meat. Chop the meat and return to pot.
  6. Season the soup with 1 teaspoon dried thyme, 1 teaspoon ground ginger, salt and pepper to taste. Simmer 15 more minutes.
  7. Serve, passing around grainy brown mustard to stir into the soup to taste.

Laura’s Peperonata

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Summer is still in full swing despite the kids heading back to school and it being “Faugust” here in the San Francisco Bay Area. When the peppers are nice and sweet it’s great to make this Italian style relish and have it on hand. Traditionally it is made with tomatoes and basil but Laura omits these in her recipe and adds a little acid by using rice wine vinegar. You can use it on bruschetta, sandwiches, as a topping for fish or toss it with pasta. This little quick relish packs a flavorful punch!

Laura’s Peperonata

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 1 medium red onion, sliced into half-moons
  • 2 garlic cloves, sliced thin
  • 2 tablespoons capers
  • 1 teaspoon dried oregano
  • 1 tablespoon cane sugar
  • Salt and pepper to taste
  • 1/4 cup rice wine vinegar
  • Lemon juice

Method

1 Sauté the onions: Heat olive oil in a large sauté pan on medium high heat. When the oil is shimmering, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers: Add the peppers and stir well to combine with the onions. Sauté for 2-3 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, capers: Add the garlic and capers, and sauté another 1 minute.

4 Add sugar, oregano, rice wine vinegar: Add the sugar,dried oregano and rice wine vinegar. Cook 1 minute.

6 Add salt, black pepper, lemon juice: Turn off the heat and adjust your salt amount. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

Wine is Food

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Wine Is Food

By Jake Wright

 

Eric Asimov, for those of you who may not be familiar with his name, writes about wine for the New York Times. I really like his writing and his perspectives, so I was quite pleased to read his recent article “Want to Pick Better Bottles? Repeat After Me: Wine Is Food” (NYT, 3/6/2017).  In his clear and compelling way, Asimov describes to a T what we are all about here in our Annex Wine department. It practically reads like an endorsement of our approach.

 

For us at the Natural Grocery Co., wine is food, it is an agricultural product. We pay close attention to how the grapes were grown, and how they were treated in the cellar. I choose wines that, besides being delicious, are produced at least sustainably and at best regeneratively. My favorite stories from winemakers include how they took an abused parcel of land and brought it back, literally, to life.

 

There are certainly many people for whom wine is just a drink, and there are a lot of options out there. But for those who want more than just a cup of liquid unwind, there’s more to the story.

 

With customers, I often use the analogy of bread. Imagine on one end of the spectrum the highly processed, industrial, chemical-laden, food-like artifice such as Wonder Bread. This clearly makes some people happy. On the other end would be a naturally leavened loaf, made with grain from a known source (or even a known field), freshly ground, kneaded by hand, unhurried, and that is a clear reflection of its maker. Bread full of life, and deeply delicious to boot.

 

It’s the same with wine. I absolutely agree with Asimov that “a simple way to understand wine, to elevate the quality of what you consume and the pleasure you take in it, is to treat wine as if it were another staple of the table, just as you would the produce, meat and bread that you shop for and eat.”

 

Now, it was true for me, and is true for many (and Asimov also makes this point), that wine is one of the last things we think about as we procure quality ingredients for the table. I know in my life it took me a while to learn to prefer food I could relate to, where I knew the farmer and knew the story of how and where that food was grown, and where and how that food was processed. I wasn’t born a foodie: I’ve earned that title.

 

So now, I expect that for a significant percentage of the food I eat, and wine I drink, I know its backstory. Like all food we eat, wine is a product of the earth and an expression of our relationship to it, for better or worse. I try to choose better, and ultimately, that adds to my pleasure at table and sense of connectedness to the community and land around me.

 

Pleasure, connectedness, delicious clean wine and food. Surely these are among the best things in life, and for that, I can be grateful every day.

OPEN EVERY DAY
Stores: 10am to 6pm
Annex : 10am to 6pm
Cafe opens at 10am
EL CERRITO STORE
10367 San Pablo Ave.
(510) 526-1155
Every Day 10am-6pm
EL CERRITO ANNEX
10367 San Pablo Ave.
(510) 526-5150
Every Day 10am-6pm
Cafe: 10am-6pm
BERKELEY STORE
1336 Gilman St.
(510) 526-2456
Every Day 10am-6pm