Apple Pie

Pastry dough for a 2-crust pie 1 cup light brown sugar 1/2 teaspoon cinnamon 4 tablespoons flour 6 cups of peeled, cored and thinly sliced Granny Smith apples 1 tablespoon lemon juice 2 tablespoons butter, cut into small cubes Preheat … Continue reading

Tomato Soup with Lemon and Rosemary

Serves: 4 2 tablespoons extra virgin olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 cloves garlic, chopped 1 15 -ounce can cannellini (white) beans, drained and rinsed 1 28 -ounce can crushed tomatoes 3 cups broth 1 … Continue reading

Pumpkin Chili

Serves 8 to 10 3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard 2 medium turnips 1 cup olive oil 1/2 cup finely ground cornmeal 2 red bell peppers, chopped 1 large onion, chopped … Continue reading

Thanksgiving Hours

Open 7am-10pm Wednesday, November 26 BriarPatch wishes you and yours a very happy Thanksgiving!

Pear and Pomegranate Salad with Champagne Vinaigrette

serves 6 8 cups baby spinach or romaine lettuce 1 ripe pear, diced 1/3 cup pomegranate seeds 1/3 cup candied walnuts 2 ounces Gorgonzola Fresh cracked pepper 1 tablespoon honey Champagne Vinaigrette: 1/4 cup champagne vinegar 1 teaspoon Dijon mustard … Continue reading

Stuffed Hatch Chiles

4 Hatch chiles 1 tbsp olive oil 1 lb ground pork (or cooked barley) 1/2 onion, diced 1 tbsp fresh cilantro, chopped 2 tbsp salt 2 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 clove garlic, smashed & … Continue reading

Sweet Roots Farm hosts free tour

Sweet Roots Farm TourA tour of Sweet Roots Farm in Grass Valley will be given on Sunday, September 14, at 9:00 a.m. This is the third year that BriarPatch and Nevada County Grown have co-sponsored a farm tour, free of charge, with coffee and baked goods from the BriarPatch kitchen.

Sweet Roots Farm is owned and run by Deena Miller and Robbie Martin. The farm is CCOF Certified Organic, and in addition to a thriving CSA, they provide food and flowers for special events, and participate in the Saturday morning farmers market at North Star House. Sweet Roots Farm will be bringing to BriarPatch a varied line of produce this year, which includes Japanese cucumbers, lemon cucumbers, fennel, red chard, dandelion greens, red bore kale, curly and Italian parsley, Crenshaw melons, cipollini onions, shallots, red potatoes, serrano peppers, green and gold zucchini, and sun gold cherry tomatoes. The farm’s Mission Statement reads as follows:

We pride ourselves on growing great soil and the quality, flavorful produce that follows. Through the use of integrated organic systems and the farm’s many microclimates, we produce food, flowers and nursery starts that are healthy and vibrant. We have a diversity of crops and markets that will build a healthy farm and business.  Farming brings us close to the land, which we will preserve and improve for the future. Our business management and sustainable agricultural practices will eventually support our family while providing equal access for a diversity of community members.”

More about Deena and Robbie’s farm can be found at

Community events feature wine, food, and philosophy

Treks for the Mind – A Book Discussion
Monday, September 8, 3:00 – 4:30 p.m.
Tomes / Sierra Mountain Coffee Roasters
671 Maltman Drive, Grass Valley
Free — everyone is welcome

With Bear Yuba Land Trust’s focus on agriculture, it seemed like a natural to read one of David Mas Masumoto’s lovely books this summer.

David Mas Masumoto works a family farm, growing organic peaches, nectarines, and grapes. When his father has a stroke on the fields of their eighty-acre farm, Masumoto confronts life’s big questions: What do his and his father’s lives mean? What have they lived and worked for?

In “The Wisdom of the Last Farmer,” he tells how to tend growing things, and how to know when to let nature take over, weaving together stories of life and death to reveal age-old wisdom.

With insights full of beautiful, lyrical descriptions on how to nurture both the tangible and intangible, Masumoto’s quiet eloquence reveals how our own destinies are involved in the future of our food, the land, and the farm.

For more information, email or call (530) 272-5994, extension 200.

Nevada City Uncorked
Saturday, September 6, 1:00 – 4:00 p.m.
Nevada City Veterans Hall
$35 in advance, $30 for Wine Club Members of participating wineries, $45 on the day of the event. Tickets include a wine glass, unlimited wine tasting, and five food tickets.

Nevada City Uncorked is a wine and food event that celebrates the agricultural bounty of the Northern Sierra Foothills. A walk-about-town style format includes 20 different venues throughout historic downtown Nevada City. Each venue, whether it is a retail shop, restaurant, or winery tasting room, will include wine tasting and food sampling.

This year’s event features a farm-to-table theme featuring everything from grapes to zucchini, and lots of basil in between. Participating restaurants and caterers will partner with local farmers, transforming fresh materials into delicious dishes.

18 wineries from Nevada and Placer Counties, as well as two local breweries will be pouring their favorite wines and beers. The wineries will be showcasing their newest releases in celebration of the upcoming harvest.

Uncorked is a collaboration between the Nevada City Chamber of Commerce and the Sierra Vintners Association. For tickets or information, go to or call (530) 265-2692.

Sample the Sierra Farm to Fork Festival
Sunday, August 31, 12:00 noon – 5:00 p.m.
Bijou Community Park, South Lake Tahoe
$30 in advance; (775) 588-1728

Sample the region’s best food and wine at this festival, which pairs local farmers with chefs who produce tasting samples, which are then paired with the appropriate wine or brew. The weekend is full of festivities for the whole family including farm tours, winemaker dinners, music, live entertainment, and art; all culminating with a fireworks extravaganza over Lake Tahoe.

Moms against Monsanto

Congratulations to the NC Label GMOs group for winning third place in the July 4 parade in Nevada City. Photo by Tony Finnerty.