Sarah – Page 2

Oranges!

January 9, 2018 by Sarah

Winter fruit may be less varied and outwardly fragrant than summer fruits but it’s packed with amazing nutrients and delicious flavor! Oranges are one of the most prolific fruits of this season, with many varietals appearing in our produce department throughout the months of December, January, February and March!

Oranges are a known source for their vitamin c content. Here are some other fun facts about one of winter’s favorite fruits:

Oranges originated around 4000 B.C. in Southeast Asia
The fruit came before the color. The word “orange” derives from the Arabic “naranj” and arrived in English as “narange” in the 14th century, gradually losing the initial “n.”
The name “navel orange” comes from the belly-button formation opposite the fruit’s stem end. It is said that the bigger the navel, the sweeter the orange.
Oranges can be stored at room temperature or in the refrigerator. They will generally last about two weeks, with either method.
The best way to store oranges is loose rather than wrapped in a plastic bag, to avoid trapping in mold causing moisture.
About 85 percent of all oranges produced are used for juice.
There are over 600 varieties of oranges worldwide.
A typical orange has 10 segments.
Orange peel sprinkled over a vegetable garden is an effective slug repellent.

We hope you enjoy citrus season!

Citrus Season!

December 21, 2017 by Sarah

Satsuma [sat-SOO-muh] – A loose-skinned, typically seedless, member of the orange (citrus) family.

One of the most bountiful crops in California is citrus. From the Navel oranges to Satsuma mandarins, there’s a citrus variety for everyone. California citrus begins with the oh-so-loved, satsuma (typically available through the second week of January). Throughout the winter months, we will have many varieties of citrus on the shelves of our produce departments in Berkeley and El Cerrito.

Satsumas have a sweet/tart flavor and suprememely refreshing juice. With its smooth, thin, lightly attached skin, satsumas are wildly popular at this time of year.

History: Satsumas may have originated in China but they were first reported in Japan more than 700 years ago.

The ‘Owari’ Satsuma arrived to the United States from Japan, first in 1876 and next in 1878. During the period 1908-1911, nearly a million budded trees from 1908 to 1911 for planting in the Gulf States. The first recorded introduction into the United States was in Florida by George R. Hall in 1876. The name “satsuma” is credited to the wife of a United States minister to Japan, who sent trees home in 1878 from a place that was then called, Satsuma, on the southern tip of Kyushu Island, where it is believed to have originated.

For the next couple months we will be introducing seasonal citrus varieties to our stores on a regular basis. Please swing by our Produce Department, enjoy a tasty sample and experience how amazing California citrus can be when grown organically and harvested at perfect ripeness!

Look out for Satusumas grown by these wonderful farms:
Beck Grove
Serendipity Farms
Capay Organic

Gifts that Give

December 19, 2017 by Sarah

Love Bottle Water Bottle – 25% off through the end of December

Made from recycled glass (and absolutely no plastic), these BPA-free water bottles from Love Bottle are designed by glass experts and feature uplifting messages and fun artwork. Not only are they environmentally friendly, but 5 percent of each purchase goes towards Global Water to help deliver clean water to those in need.

All bottles are made in the USA, supporting small family businesses, and the company works with design artists from around the country.

Ghana Bolgatanga Baskets – 15% off through the end of December

For the women of Bolgatanga, basket-weaving groups have become a way to earn money in community with others. Local women supplement the family income by hand-weaving baskets using locally-grown straw, known as “elephant grass.”

The importer of these baskets follows the fair trade standards and the company gives back. Founder and CEO, Steve Karowe formed Every Basket Helps™, a non-profit organization created to help manage humanitarian
projects in the villages of Ghana. In addition to paying fair prices to the weavers, 10% of the proceeds from each basket sale goes back to the villagers.

The funds support these projects:
• Providing basic school supplies for the weavers’ children annually
• Organizing and funding health care for the weavers and their families annually
• Funding and building a community weaving center that serves two villages and over 400 weavers (2009)

Maggie’s Socks – 15% off all crew socks through the end of December

Maggie’s receives an A+, the highest rating of 300 apparel brands, in an independent study funded by the Department of State which ranks labor
conditions.

Here is a list of what Maggie’s does to achieve Fair Trade.
• Dedication to the supply chains developed over many years.
• Working with suppliers to constantly improve quality without raising prices.
• Listening and learning from suppliers as well as customers.
• Seeking out producers as close to home as possible, and working with them to develop lower impact input processes.
• Responding to what farmers say they need, instead of purchasing what will look good in PR photos.
• Working with supply chains on continuous improvement in quality, environmental improvement, and living conditions.

Andes Gifts
As first world consumers living in a global economy, our choices impact people living in developing countries. Much of the apparel industry is fueled by labor in third world countries, resulting in clothing produced with very high human costs to health, and economic security. Many pieces of clothing are still made in sweatshops with dangerous conditions and a pay scale that resembles indentured servitude.

Andes Gifts items are hand-crafted year round in the highlands of both Peru and Bolivia. The artists are then paid a fair price for their products. Through their efforts, Andes Gifts enables a growing number of third world artisans to knit, stitch, and weave their way to a better quality of life for themselves and their families. Thanks to the loyal support of our customers, our knitters have projects year round.

“My 5 kids and I live in the altiplano of southern Peru. Women have very few work opportunities here. Knitting is one of our best options to improve our quality of life. The 35 women in our knitting cooperative work for Andes Gifts because they pay us well and we have work year round.”

“Knitting is one of our best options quality of life”

-Eleuteria

Bubble Bash this Sunday!

December 11, 2017 by Sarah

Join us for our fourth annual champagne and sparkling wine tasting and sale!

HOLIDAY BUBBLE BASH
One Day Sale and Tasting!
Sunday, December 17
Tasting: 1-3 PM ($5 per person)
Sale: 10% off any bottle of bubbly
20% off mixed cases, one-day only!

Holiday Menus

December 9, 2017 by Sarah

HOLIDAY MENUS

Ham Dinner for Six People…………$129
 Boneless Ham (3-4 lbs)
 Ham Glaze (8 ounces)
 Scalloped Potatoes (2 lbs)
 Whipped Sweet Potatoes (2 lbs)
 Roasted Carrots (1.5 lbs)
 Sautéed Green Beans (1.5 lbs)
 Dinner Rolls (6 each)

Turkey Dinner for Eight People……..$149 – SOLD OUT
(100% Organic)
 Whole Diestel Organic Pre-Cooked Turkey (12-14 lbs)
 Turkey Gravy (1 quart)
 Bread Stuffing (3 lbs)
 Whipped Sweet Potatoes (3 lbs)
 Mashed Potatoes (3 lbs)
 Sautéed Green Beans (2 lbs)
 Cranberry Sauce (1 pint)
 Dinner Rolls (8 each)

INDIVIDUAL DINNERS
Individual Turkey Dinner………………$25
(100% Organic)
 Roasted Turkey Breast
 Turkey Gravy
 Bread Stuffing
 Whipped Sweet Potatoes
 Mashed Potatoes
 Sautéed Green Beans
 Cranberry Sauce
 Whole Wheat Dinner Roll

Individual Ham Dinner…………………$25
 Glazed Ham
 Scalloped Potatoes
 Whipped Sweet Potatoes
 Bread Stuffing
 Sautéed Green Beans
 Roasted Carrots
 Whole Wheat Dinner Roll

Individual Vegan Dinner…….………….$22
(100% Organic)
 Grilled Tofu
 Bread Stuffing
 Roasted Carrots
 Mashed Potatoes (no dairy)
 Sautéed Green Beans
 Cranberry Sauce
 Acme Dinner Roll

Individual Vegetarian Dinner………….$22
(100% Organic)

 Vegetable Loaf
 Mushroom Gravy
 Scalloped Potatoes
 Whipped Sweet Potatoes
 Bread Stuffing
 Sautéed Green Beans
 Cranberry Sauce
 Whole Wheat Dinner Roll

Sides/Add Ons (100% Organic)
 Mashed Potatoes (3 lbs): $20
 Green Beans (2 lbs): $15
 Bread Stuffing (3 lbs): $25
 Sweet Potatoes (3 lbs): $20
 Cranberry Sauce (1 pint): $10
 Turkey Gravy (1 quart): $15

Pie (100% Organic)
 Apple Pie: $25
 Pumpkin Pie: $25
 Pecan Pie: $35
 Pecan Cranberry Pie: $35

Lunch with the Equal Exchange Co-Presidents!

December 5, 2017 by Sarah

You Set the Table, We’ll do the Cooking

November 14, 2017 by Sarah

Thanksgiving is coming faster than ever this year!

Not to fret, we are cooking organic meals in our Annex kitchen. You can order online and pick up in store at The Prepared Food Annex on Wednesday, November 22nd.

Head over to our order page to select your options: https://naturalgrocery.com/order/

Broccoli and Quinoa Salad

October 9, 2017 by Sarah

RECIPE

Broccoli and Quinoa Salad (adapted from Bon Appétit Magazine)

Good make-ahead side dish or vegetarian entrée.

Serves 6 as a side or 2-3 as an entree.

INGREDIENTS

1/2 cup Alter Eco dried white or red quinoa, rinsed (ON SALE)

2 small or one large head of broccoli, stalk end trimmed (about 1 pound)

6 pitted dates, chopped

3 scallions (green onions), thinly sliced

4 ounces (about 1 cup) Rumiano sharp cheddar cheese, cut into ¼-inch cubes (ON SALE)

1/3 cup diced roasted almonds

1/2 teaspoon crushed red pepper flakes, or more to taste

1/4 cup olive oil

3 tablespoons or more fresh lemon juice

Salt—for boiling the quinoa and to season the dish

PREPARATION

Bring a medium saucepan of salted water to a boil over high heat. Add 1/2 cup of quinoa and return to a rolling boil, then reduce heat to medium-low and cook at a lively simmer, uncovered, 12-15 minutes. Taste quinoa to make sure it’s tender. Once tender, drain quinoa in a fine mesh strainer, shaking off as much excess water as possible. Dump the drained quinoa back into the saucepan and cover saucepan, placing two layers of paper towels underneath the lid.

Shave off thin layers of the broccoli florets with a knife, rotating the stalk, until you reach the thicker stems. Trim stems off the stalk and peel the stalk with a vegetable peeler until you reach the tender, light green interior. Chop stalk into ¼-inch cubes and add to the bowl.

Add the dates, scallions, cheese, almonds, and quinoa. Add several generous pinches of salt and the red pepper flakes and toss to combine. Add olive oil and lemon juice and toss again. Cover salad with plastic wrap pressed directly onto the surface of the salad. Let sit at least 30 minutes before serving (or transfer to an airtight container and chill for up to 3 days). Toss again, taste, and re-season with additional salt, red pepper flakes, and/or lemon juice if needed before serving.