We’re Turning 40 on Friday, December 10, 2021!
We are planning two community gatherings on Friday, December 10, 2021 to celebrate the anniversary of the founding of our company, which began with the opening of our first store.
First – stop by our Original Location, The Berkeley Store, 1336 Gilman Street, Berkeley, for a meet & greet with our founder, Bob Gerner. He will be outside, in front of the store from 3:00pm-4:00pm. All organic hot chocolate, hot spiced apple cider & cookies will be available while supplies last!
Please be cautious for the sake of our community and consider wearing a mask unless actively eating/drinking even though this is outdoors.
Second – The Natural Grocery Company is featured in a new video sponsored by The Independent Natural Foods Retailer Association. We will be premiering it in The Annex, 10387 San Pablo Avenue, El Cerrito at 6:00pm. Bob will be there to say a few words, we’ll have sparkling beverages available, food and live music from The George Cole String Band from 5:30pm-7:30pm. Come early for the music and stay after the video presentation for more music, more food, more drinks and gather with community.
SunJams is partnering with us to provide the music for the evening. Please consider making a donation towards their mission to provide music education in our schools.
For this event in The Annex Dining Room we are requiring proof of vaccination or a negative Covid Test to attend. All individuals must wear face masks while inside the Annex except when actively eating or drinking.
The video will be published on our social media for those who cannot attend the event; after the premiere.
Sweet Potatoes or Yams?
We all love to make “yams” for Thanksgiving, but did you know that you are actually eating sweet potatoes? Perhaps you already know that they are different, but I think there are still some folks who do not. Keep reading if you want to know more.
I was a docent at The UC Botanical Garden for several years back when I had another life as a professional cook in the East Bay Area. I love learning about our foods both botanically and culturally and I hope I can interest you as well. In the United States we refer to an orange fleshed sweet potato as a yam, but they are really two completely different species. Botanically yams are a root while sweet potatoes are a stem (tuber). The true yam does not grow in the northern hemisphere. They are only grown in the Caribbean, Africa and parts of Asia. The Yam can grow up to 150lbs and 4.5′ in length. Their flesh ranges in color from white to yellow to pink and they have a very thick, scaly, alligator like skin. Their flesh is also very starchy and dry. Yams are more closely related to lilies and grasses than to sweet potatoes, which are in the morning glory family. Sweet potatoes are native to tropical regions of South America. Peruvian sweet potato remnants dating as far back as 8000 BC have been found. You can eat them raw, baked, boiled, steamed, roasted, broiled, grilled, fried and just about any other way you can think of!
There is a food origin documentary on Netflix called High on the Hog and in Episode 1 it delves into the differences between the two species and discusses how some traditional “American” dishes came into our combined cultural heritage while the origins were historically obscured. The series is based on the book “High on the Hog” by Dr. Jessica B. Harris and is well worth the read if you are at all interested in how our “American” food culture came to be. It is about the literal “roots” of our food culture.
At The Natural Grocery Company, we have a variety of different sweet potatoes to
choose from year round. The orange flesh varieties are known as “moist fleshed” and the white
fleshed varieties are known as “dry fleshed.” Here are the types we carry at both our stores:
Garnet-An orange fleshed variety that is the most popular. This is the traditional “yam” we eat at
Thanksgiving. With a dark red skin and bright pumpkin colored flesh, this sweet potato is great
prepared almost any way. It is very sweet and has a nice creamy, velvety texture when cooked.
Jewel and Beauregard-Both types have an orange flesh. These varieties have tan skin and tend
to be a little sweeter than the Garnet. I like to use the Beauregard in my sweet potato pie recipe.
It is very moist when cooked and has a texture that is not as velvety as the Garnet. Great for
making sweet potato fries or chips!
Hannah– This variety has a light tan, almost white skin with white flesh. The white flesh is
crumbly and has the texture of a russet potato when cooked. This year, I will be making a
Hannah sweet potato pie with cardamom and vanilla.
Japanese– Also a white fleshed variety, this sweet potato has a very dark purple skin. Because of
its drier texture, I like to slice these, drizzle with olive oil, cinnamon and cayenne and bake at
350 degrees until they soften and turn a golden brown color. They are also nice in soups.
Purple Stokes/ Okinawa sweet potato- This super food variety is my favorite! With a bluish
purple skin and deep royal purple flesh, this sweet potato has a texture very similar to the Garnet
but has an extra sweet earthiness to the taste. Originally from the Americas, this variety was
introduced to Japan in the 14th century and has become a staple on the Island of Okinawa where
it is eaten almost every day. This is believed to be the reason why Okinawa has the largest
percentage of people living over the age of 100 (more than any other country). This variety has
150% more antioxidants than blueberries and is wonderful prepared almost any way. Try using
these in a pie (beautiful) or mashed instead of regular potatoes.
Add some extra antioxidants to your Thanksgiving table and gain some insight into where OUR foods come from, celebrate our diversity and give thanks for the ability to come together!
By Laura Wilt, Communications & Marketing, The Natural Grocery Company
Organic Fair Trade Cherry Tomatoes from Del Cabo
Changing Lives Through Food
The del Cabo Project’s roots stretch back to 1980, when husband and wife co-founders Larry Jacobs and Sandra Belin began farming in coastal California. By fate, their paths crossed with a group of struggling farmers in San Jose del Cabo, Mexico and together they embarked on a radical mission united by passion.
Today, they farm nearly five thousand acres of field-grown and greenhouse-grown herbs, tomatoes and other delicious veggies.
We Thrive Together
“Our mission is brought to life through the collaboration with our del Cabo farmers — who passionately grow organic products all along the Baja California coast. Our work together provides these farmers with thriving and sustainable farming economies that have transformed and empowered their communities.”, says the del Cabo people.
Putting People First
The del Cabo collective was born in 1985 when co-founders Larry and Sandra met a group of small-scale farmers in San Jose del Cabo. They found these farmers to be some of the best people on this planet who worked really hard, but were not in the right place to make a good living.
The goal of the del Cabo collective was to connect these communities with good products and teach them how to grow food in a way that’s healthy for them, for the consumer, and for the planet.
Less Plastic for Our Planet
Jacobs Farm del Cabo is excited to introduce their newest paper-based pack as an alternative to single-use plastic clamshells. In this year alone, the new paperboard pack is projected to reduce their plastic waste by half a million pounds!
The introduction of paper-based clamshells is part of our steady and multifaceted shift away from plastic toward more sustainable materials, and we’re proud to announce that Del Cabo’s new paperboard pack is as clean and green as it gets!
The pack is made with 100% recycled paperboard and provides a clear view of the bright and flavorful product inside with a plant-based, cellulose window that is certified compostable both commercially AND at home!
The Natural Grocery Company will always ask for this packaging from our distributors but it may not always be available.
Season: In October Del Cabo grows their Fair Trade tomatoes in Mexico
Flavor: Sweet & Juicy, “Nature’s Candy”.
Storage: Keep unwashed in their container on the counter. If they begin to soften you can pop them into the fridge for a few extra days of shelf life. Optimal storage is between 55F and 65F.
How to use: Crudite, snacking, pasta, and salads.
Nutrition: Promotes skin health, improves vision, decrease the risk of oxidative stress, and an excellent source of Vitamin C.
Choosing Fair Trade bananas makes a difference
Photo from Fair Trade International
- Fairtrade banana producers are paid a Fairtrade Minimum Price that acts as a safety net against falling prices. This price varies by region, factoring in local conditions and aiming to cover the average costs of sustainable production.
- Plantation workers and small-scale banana farmers also receive a Fairtrade Premium – an extra sum of money that farmers and workers invest in business or community projects of their choice. Banana workers have often used the Premium to improve their housing, build schools and clinics, or offer other benefits they see a need for.
- The Fairtrade Standards are designed to improve employment conditions and protect the rights of workers in the large plantations where the majority of export bananas are grown. In recent years Fairtrade has undertaken pioneering work to define and progress toward living wages for banana workers.
- For smallholder farms, Fairtrade supports these banana growers to improve their income and their bargaining position in banana supply chains that are often dominated by larger entities.
Season: Bananas are grown in tropical areas and can produce nearly year-round, so seasonality is not particularly relevant to the fruit. Bananas are not grown in California.
Flavor: The flavor changes as they ripen. Green bananas are more starchy, very firm and less sweet. As they ripen the taste has been described as having melon, pineapple, candy and clove flavor notes. Yellow bananas have higher sugar concentrations and therefore taste sweeter. Finally, when the peel has become brown, the banana contains notes which are reminiscent of vanilla, honey and rum and the texture is very soft.
Storage: Ripen green bananas on the counter. You can also store them on the counter – but note that they will continue to ripen, and sometimes quickly, depending on how warm it is. If they are too green for you then put them in a plastic bag with an apple to help ripen them.
You can also use bananas’ ethylene gas to your advantage: to ripen a hard avocado overnight, stick it in a paper bag with a ripe banana. The banana’s ethylene gas will work its magic on the avocado, making it perfectly ripe and ready for your next batch of guacamole.
How to use: The most common way to eat bananas is of course, out of hand. But they’re also used for a variety of sweet and savory dishes. Very ripe bananas are perfect for baking in dishes such as Banana Bread.
Bananas freeze beautifully — just peel them and stick them in a zip-top bag for use in smoothies or banana ice cream. If you’re going to freeze them, go one step further and make chocolate covered bananas for an instant dessert.
Nutrition: Bananas are really, really good for you! One medium-sized banana will give you about 12 percent of your daily fiber needs, plus lots of Vitamin C, Vitamin B6, potassium and manganese. Bananas even have a bit of protein, iron and calcium.
Our stores only carry organic produce!
Equal Exchange Raffle, October 1-31, 2021
Fair Trade and Non-GMO Month start October 1! Our friends at Equal Exchange have put together some baskets of their products for us to give away. Starting tomorrow, come by any of our locations to enter to win!
The Bio-Engineered (BE) Food Labeling Law
The Bio-Engineered (BE) Food Labeling Law is going to take effect in January 2022. This infographic from The Non-GMO Project gives you some solid information about this new law and why The Natural Grocery Company supports stricter labeling standards like the one The Non-GMO Project provides. In our stores the shelf tags that are green indicate products that are certified Non-GMO by the Non-GMO Project. Products with blue labels still go through a process of verification conducted by our buyers and staff and we do our best to keep GMOs out of our stores but the best labeling program continues to be The Non-GMO Project Verification. We think it is important to “Follow the Butterfly”.
Organic Warren Pears
Organic Warren Pears from Frog Hollow Farms
Season: August to November in Northern California
Flavor: Sweet, juicy but mild.
Storage: Look for fruit that are unblemished and are slightly firm when you purchase them, unless you plan to eat them right away. They also smell fragrant. You can allow pears to ripen by leaving out at room temperature, uncovered, for a day or two; or you can stall the fruit’s ripening by keeping it in the refrigerator. In either case, don’t suffocate the fruit for long with airtight plastic. Without oxygen, pears will degrade faster and their natural moisture may encourage mold.
How to use: Pear ripen from the inside out; if the outside looks fully ripe then the inside may be too ripe! What pairs with pears? The answer seems to be endless. Fresh pears can be enjoyed on their own, as a snack, or in multitudes of ways. The refreshing sweetness of pears adds complexity to savory foods well, like a charcuterie or cheese board. Serving pears fresh showcases their crispness, which is lost in cooked preparations.
Like apples, though, pears can be cooked in baked goods like pies and tarts. They can be canned or turned into preserves and take on additional flavors in the process. Simply poached peeled pears in wine or brandy, until meltingly soft but still retaining their shape and serve with chocolate sauce.
Nutrition: Pears are an excellent source of dietary fiber and carbohydrates. It offers a sampling of essential minerals, including copper, iron, magnesium and calcium, although much of this nutrition is found in the fruit’s skin. The flesh alone is a good source of potassium and Vitamin C, although pears are not as strong of a source of antioxidants like higher-acidity fruits and leafy green vegetables.
Organic Hard-skin “Winter” Squash
Organic Hard-skin “Winter” Squash
Season: September to December in Northern California, but available year round.
Flavor: There are so many shapes, colors and sizes of winter squash that it’s a real treat to see them start to show up at the market each fall. Winter squash specifically refers to a wide variety of squash species that have matured long enough so that their skin is hard and their seeds are larger and tougher to eat than Summer Squash.
Storage: The best way to store winter squash is in a cool, dark and dry spot, where it will hold up for at least a month, even longer depending on the variety and if your storage space is well ventilated. Store cut squash in a tightly covered container and refrigerate for up to five days. You can also freeze raw squash for up to 6 months; cube first, then freeze in a single layer on a rimmed sheet tray and transfer to a freezer-safe container once frozen.
How to use: What can’t you do with winter squash? It’s wonderful roasted, stuffed, and pureed.
Thin-skinned cultivars like delicata squash cook quickly and are great combined with other vegetables or served as a side dish on their own. The skin can be eaten!
Nutrition: That beautiful orange and yellow flesh is the source of uber-powerful disease-fighting antioxidants that protect against cataracts and stroke, for starters. It’s rich in Vitamin A, B-6, C, potassium and fiber, for starters, and some heart-healthy omega-3 fatty acids as well.
Organic Seedless Grapes
Organic Seedless Grapes
Season: July to December in Northern California
Flavor: Sweet & Juicy.
Storage: Fresh grapes should be as dry as possible when stored in the refrigerator, as moisture accelerates decomposition. Fresh grapes will keep in the fridge between one and two weeks.
How to use:Grapes and raisins both make great additions to a whole bunch of different dishes, both savory and sweet. Fresh grapes are, of course, delicious eaten out of hand, but also make amazing additions to pastries, salads and braised poultry.
Nutrition: Grapes are good sources of Vitamins C and K, but not much else. What they lack in vitamins, they make up for in containing a number of potent antioxidant compounds that may provide cardiovascular benefits, lower blood sugar and have anti-cancer properties. (It should be noted that the scientific verdict is still out on many of these claims, however.) The fruit with red or purple skins contain the most of these compounds.