Wednesday, November 27, 2024 :
All locations will observe regular business hours and will be closing at 8:30pm.
Thursday, November 28, 2024:
All locations are closed.
Happy Thanksgiving from The Natural Grocery Company!
Thanksgiving 2024 Meals, Sides & Pies from The Natural Grocery Company
The Annex is preparing organic dinners for eight (turkey & vegetarian) as well as individual meals (turkey, vegetarian & vegan) plus pies and all the sides.
You may order and pre-pay online for pickup at The Annex or Berkeley Store. You may also call or come in and place your order at either The Annex (510-526-5150) or Berkeley Store (510-526-2456).
https://naturalgrocery.com/orderthanksgivingmenu/
Pickup day is Wednesday, November 27, 2024 from 8:30am to 8:30pm.
Last day to order dinners and meals is Sunday, November 24, 2024 at 8:30pm.
Last day to order pies is Monday, November 25, 2024 at 8:30pm.
Acorn Squash filled with Wild Rice Stuffing with Dried Apricots and Pecans
Acorn Squash filled with Wild Rice Stuffing with Dried Apricots and Pecans
Makes enough for 2 entrée portions or 4 side dishes depending on the size of the acorn squash
- 1-2 Acorn Squash
- 2 teaspoon olive oil
- 2 tablespoons Miyoko’s Vegan Butter
- 1 cup Lundberg Wild Rice Blend
- 1 cup vegetable broth stock
- 1⁄4 cup chopped pecans
- 1⁄4 cup chopped dried Turkish apricot
- 1 stalks celery, chopped well
- ½ yellow onion, diced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon date molasses
- salt
- pepper
Directions
Roasting the acorn squash
- Carefully cut the acorn squash in half, lengthwise and scoop out the seeds.
- Lightly brush with olive oil and sprinkle with salt and pepper to taste. Place on a baking sheet, cut side down and bake at 400 degrees for about 40 minutes, until tender.
- Remove from oven and flip to cut side up. Put ½ tablespoon of vegan butter in each and allow it to melt before stuffing.
To prepare the filling
- In a medium saucepan over medium high heat combine the rice and vegetable stock.
- Bring to a boil.
- Reduce heat to low, cover and cook, until rice is tender, about 30 minutes.
- If all the liquid isn’t absorbed don’t worry about it, as long as the rice is done. Drain if needed.
- In a saute pan heat 1 teaspoon of olive oil. Add the onion and cook until lightly caramelized. Then add 1 tablespoon vegan butter, nuts, apricots and celery and cook until heated through. To finish, add the chopped sage and thyme.
- Add the apricots, celery, onions and nuts to the rice. Add the chopped parsley and date molasses, mix thoroughly.
- Taste and salt if you want and pepper to taste.
- Stuff baked halves of acorn squash and bake at 350 degrees for 30 minutes.
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
Cheese, Please
Looking to make your holiday spread memorable? When setting your holiday table don’t forget the cheese!
We may not have a artisanal cheese case, but that doesn’t mean your monger has forgotten about you, he’s selected something for everyone’s taste and budget.
Petit Vaccarinus, Switzerland, thermised, cow – 24.99 each.
This is the centerpiece for your cheese board, on so many levels, so don’t let the price tag scare you. This sought after cheese is really a not miss. Once made raw, it’s currently made using thermised milk and under strict control of the AOC (Appélation d’origine controlee) It’s versatile, decadent, woody with barnyardy tannin. This will pair well with just about any beefy brew (stouts, porters and dessert wines) you love on hand. Keep in mind It’s runny, which is why the fir band is kept around it throughout serving. It’s capable of serving up to 7-10 people who like to share, but why would we? This is a seasonal and limited release item so get them while their still in stock!
Harbison, Jasper Hill Creamery, Vermont, pasteurized, cow – 28.99/lb.
In my opinion a cheese board isn’t complete without a cheese from Jasper Hill Farm present. Harbison’ s rustic, vegetal, fruity and earthy notes really speak to the quality of milk used in its production and affinage. Pair this beautiful work of art with oaked whites and Belgian ales. It’s wonderful smeared on your turkey or a dollop on your mashed potatoes. These are ready to eat, so you will be cutting the tops off and dipping that crusty bread. Harbison also makes a wonderful mac & cheese for the fancy pants in us all!
Green Hill Camembert, Georgia, pasteurized, cow – 18.99/lb.
As a staunch camembert lover, I was pleasantly surprised in the delicate and subtle interpretation of a “camembert” Sweet Grass Dairy has attempted. Delicate in the fact that the pate is very creamy, almost double cream like, spreading easily. Subtle in that the vegetal notes are on the back end and there is definitely a sweet aftertaste that lets you know this was made from grass fed jersey milk. This cheese is a constant companion to sparklers, acidic whites and floral pinks. Try this with a scratch cranberry sauce and some turkey, nom nom nom!
Looking for that cheese to take to a party? Would really like to set it and forget it as you make your way to the food? These host gift worthy items will sure get you invited to the next feast!
St. Albans, Vermont, pasteurized, cow – $7.99 ea. Verified Non GMO!!
Allison has done it again, her interpretation of the classic French St. Marcellin. St. Albans is lactic, bready and gooey. It even comes in a lovely crock, so no cheese is left behind on the board! Goes great with a light bodied white, Belgian / Flemish whites.
St. Andre, France, pasteurized, cow – $7.99
Delightful triple cream, it’s perfect with fruit, pie or just on a nice crusty bread.
Le Pommier Camembert, France, pasteurized, cow- $8.99
Classic camembert, it’s not raw but boy does it eat as if it was! The traditional vegetal, woodsy, sweet cream, toast are all present in this cheese. This is ready to eat the moment you select it from the shelf. Do not miss out on this cheese. It’s my all-time favorite camembert. The left overs are great on the after turkey day quiche or sandwich. Gobble, gobble, gobble!
Holiday Survival Guide
Holiday Survival Guide
- Bubbles In The Fridge:Keep a few bottles of Sparkling Wine and/or Sparkling Apple Juice on hand, ice cold, ready to pop. Jazz sparkling wine up with a few fresh cranberries or a splash of liqueur and your guests will be wowed.
- Cheese, Please: Stock your dairy drawer with a soft goat cheese, a hard cheddar or Gouda, and a Havarti. Pair with crackers, fig jam, and sliced seasonal fruit.
- Freezer Friends: Grab a few boxes of heat-and-eat party favorites like edamame from our freezer section.
- Chic Decor: Grab some succulents or air plants for unique and low maintenance table decorations.
- Candles: Everything (including your complexion) looks better in candlelight, the ultimate party trick. Grab beeswax candles to clean (*purify) the air in your home.