Friday, December 12, 2014

Berryvale Customers Donate $6000+ to Boles Fire Fund

Berryvale crew members present a check to Shasta Regional Community Foundation Staff. Photo courtesy Mt. Shasta Area Newspapers. 

We had a great article in the Mt. Shasta Herald last week detailing this donation. I've paraphrased it here for those of you who are interested:

Berryvale began a change round up program September 15th of this year. Our customers are asked if they want to round up their change to the nearest dollar for a specific non-profit. The Boles Fire was a huge thing for our shared community and we knew it was the right time to implement the round-up program. In the 25 days that we asked customers if they wanted to round up they donated $6,264.09! That is all from the generosity of individuals who shop at Berryvale. We are so grateful that we have such a wonderful group of people around us.

We donated some additional funds - directly from Berryvale and some from our bag-fee fund - to bring the total to $10,000.  Berryvale doesn’t retain any of the money we collect from our bag charge – it’s meant to reduce the total consumption of bags, not to be punitive. In the past we’ve donated to Plates for People.

We’re presenting the check to the Shasta Regional Community Foundation, who will see that it gets distributed effectively. Their Community Disaster Relief Fund was set up in response to the fire. The SRCF generously decided to not assess administrative fees for this specific fund. 

Thursday, October 23, 2014

Butternut Squash Risotto

By: Claire Tenscher

A good friend of mine introduced me to winter-evening-butternut squash risotto. I will eat it in any season. But when fall arrives and it begins to get dark early, I get a hankering for its chewy squashy flavors. This recipe, adapted with help from her, creates a huge batch, perfect for leftovers and filling enough to be a main course. I was lucky enough to use a squash my stepmother grew this summer, but all the ingredients are available at Berryvale.

A note for anyone who hasn’t made risotto yet: Arborio rice uniquely absorbs liquid and forms a creamy consistency when cooked properly due to its unique starch content.  To get the perfect texture one gradually adds liquid (1/2cup to 1cup at a time) to the rice for about 40 minutes. Each time you add liquid you allow the rice to absorb it before adding more.

Get Printable Recipe Card Here

Sauteed Butternut Squash

While only half a squash is needed for the Risotto, I recommend cooking the whole thing and using it on salads, for pasta and as a snack all week.

1 Butternut Squash
4 Tbl Olive Oil
Salt to Taste
Pepper to Taste

1) Cutting the Squash:
Use the biggest cutting board you have, squash cutting can be a dangerous business, it’s imperative to not crowd yourself! Cut off the top and bottom of the squash, then peel. Cut the squash into two halves. Slice both halves down the middle (this is the hardest part). Scoop out the seeds and pulp. Slice each quarter of the squash into large slices about ½” thick. Stack these slices up and cut them into sticks. The sticks can then be turned and cut into perfect, easy dice. Repeat that with the other pieces: quarters to slices to sticks to dice!

2) Cooking the Squash: Pour about 4 tablespoons oil into a nice big skillet (or do this in two batches if you don’t have access to a giant skillet). Heat the oil on medium high heat until a drop of water sizzles immediately when dropped in the pot. Add your squash and a pinch of salt and pepper if you like it. Sautee until the sides have browned to your liking and the squash dice are tender all the way through. Use that as an excuse to snack on some of the squash. Once you are happy with the tenderness and brownness set the squash aside and get to work on the risotto!

Risotto Ingredients

Olive Oil
½ a butternut squash, diced and roasted as above
1 medium yellow onion finely chopped
1.5 cups Arborio Rice
6 cups broth (low sodium is best)
1/2 cup + a splash Dry White Wine (optional)

1)    Put the broth in a pot on a back burner over low or medium heat. It’s best to add warm broth to the risotto. You can also make a stock using bouillon cubes and water.  I would suggest a low sodium broth, the salt adds up quickly in Risotto because of the way the liquid is absorbed and cooked off.

2)    No need to wash the squash pan, keep it on medium heat and add 2 tablespoons of olive Oil. When it’s warmed, add the chopped onion.

3)    Once the onion is softened – this will take about 10 minutes so it doesn’t brown – it is time to add the Arborio Rice. Turn up the heat a little bit. Measure it in and put it on top of the onions. Sautee for around a minute and a half, this gives a great toasted flavor.

4) Add the white wine and stir until little liquid is left. The heat should be high enough that the wine comes to a boil fairly quickly.

5) The Broth Step: It is time to start gradually adding liquid. I generally use a partially full 1 cup measure to add warmed broth to the risotto. Stir kindly and let the rice absorb the liquid. If you don’t see the liquid simmering in the pan, turn your heat up slightly, we don’t want a full boil though, at a simmer the rice cooks evenly.

6) After a few minutes, when the broth has nearly vanished add another cup of liquid.

7) As the rice plumps up, add salt and pepper if needed.

8) Continue adding liquid (a la step 6), until the rice seems done. Taste it to check the flavor (more pepper?) and see if it is tender enough. Depending on how al dente you like it, keep cooking. If you are running low on broth, add some water to your warmed broth on the back burner.

9) When the rice is done to your liking, add the butternut squash. If you want a creamier risotto it can be added with the liquid about half way through cooking. Stir gently, add a little broth if it seems too thick.

10) Optional Dairy: If you are vegan, skip this step or use your favorite vegan cheese! Add a splash of cream and/or about a half cup of grated Parmesan.

11 Remove the risotto from the heat and cover. Let it sit for 2 minutes. Yes, it’s hard; but this step makes it creamy and perfect. Wash the stock pan, set the table, just leave it alone.

12) Eat immediately.

Serve with sautéed chard, or a salad.

Thursday, August 7, 2014

Recipe Series: Toby's Protein Smoothie

By: Claire Tenscher

I saw Toby’s smoothie in the refrigerator and tracked him down to find out what was in it. I had never considered putting dry oats in a smoothie; I always thought you had to cook them. His recipe is very simple and has lots of protein but it tastes like dessert to me.

Get Printable Recipe Card Here

1 C Rolled Oats
1⁄2 C blueberries
1 banana
1 TBL Flax Seed
1 Scoop of protein powder (or two, just a single serving depending on which brand you use)
1-2 TBL Peanut Butter
1.5-2 C Milk


I made a version with homemade Sprouted Almond Milk and vegan Pea Protein and it turned out great.  I’ve made it several times with other fruits and almond butter, every time it is filling. I really enjoy the texture that the oats add.

Tuesday, August 5, 2014

Recipe Series: Rachel's Green Drink

By: Claire Tenscher

We thought we’d kickoff our recipes series with this one from our Wellness Coordinator Rachael. A couple of years ago, when we both worked weekends, she would come in every morning with a big mason jar full of green. Each morning is slightly different depending on what greens looks good, whether she wants to add more or less cayenne, if she has any other fruit to throw in. I always gave her a bad time about it, but one morning she brought me in my own little jar. After that I looked forward to the weekend morning when she had a little extra to share. I’d like to share that same experience with you, here’s her general recipe:
1⁄2 lemon
Small chunk of ginger
1 orange
1 apple,
3 dried Turkish figs
A handful of fresh parsley
6-10 leaves of collards and/or kale
1 Tbl carob powder
2 Tbl Coconut Butter

To personal preference:
Superfood Berry Powder
cinnamomum verum (true cinnamon)
Vitamineral Green
Sprouted Almonds
Alfalfa and clover sprouts 

Throw it all in a blender – make sure there is some liquid at the bottom of the blender. Rachael doesn’t core the apple or peel the orange but you can if you want!