Over two thousand years ago, Heraclitus of Ephesus said, “Nothing endures but change.”
That truism is something that fills some with excitement and others with dread. Hopefully, the new changes to our sales program fill you with the former.
Beginning September 1, 2010, you’ll find a revamped, more gorgeous, sales flyer in the store. Vibrant pictures will please your eyes. New recipes will inspire. More deals will help the wallet. Plus, we’ll have more things that are BriarPatch-centric – including new Fresh in the Deli specials.
The Sept. 1-Sept. 14 flyer lists Brown Cow 6oz yogurt in selected varieties for 69¢, Kashi Organic Strawberry Fields Cereal for $2.99, Seventh Generation Bath Tissue 4-pack for $2.69, selected Clif Bars for only 99¢, selected Giovanni shampoos and conditioners for $4.99, BriarPatch Deli’s new pizzas for $7.99, $8.99, and $9.99 in cheese, vegetable, and pepperoni, respectively, as well as so many, many, more amazing deals.
With this revamp in deals, we’re able to offer more things throughout the month on special. Keep that in mind when choosing which sales items to special order. To guarantee the sales price, make sure to place your special orders the same week in which the sale starts.
And maybe the best part of our new flyers – they’re printed on Forest Stewardship Council-certified paper. FSC-certified paper is created from a common vision that requires, “the paper industry to maximize recycled content whenever possible, and to source any remaining virgin wood fibers from FSC-certified forests.”
Make sure to pick up one of the fancy new flyers on your next trip, ooh and ah at the greater range of products, and remember, you get the opportunity to do it all again in a couple of weeks.
Our Eat Local, Nevada County! month is almost over. It was easier for me this year because I participated in the Eat Local Challenge last year and because I’m subscribing to a CSA.
expected was frustrating, but it made that build up of anticipation that much more luscious.
some garlic and olive oil and then add some mint and cherry tomatoes right before taking it off the stove. Really, sautéing is my favorite way of dealing with squash, since it’s quick and tasty, but I’ve also done gratin, casserole, stir fry – you name it.
My sweet tooth has been incredibly satisfied this week, due to an offering in my CSA box as well as a new produce item.
The second taste bud debut was of Ground Cherry Tomatoes, also known as Husk Tomatoes, from Downtown Farm in Colfax. These wee, golden wonders in their papery shells are related to tomatillos but exist in a world all their own. I freed one from its husk, popped it in my mouth, and exclaimed, “It’s candy!” It had zero acidity and tasted exactly like pineapple upside down cake.
Summer squash — it really is the gift that keeps on giving. Our squash season has just begun, so at this point, I’m still looking forward to sauteed patty pans, zucchini in my pasta, and filling in the gap with crooknecks. That probably won’t be the case by the end of the summer.
the satisfaction of biting into a ripe, sweet, flavor-packed tomato.
Thank goodness for the wonders of modern invention, like porch green houses. I wouldn’t even be able to harvest a handful of fruit this year if it wasn’t for that glorious creation. Isn’t it amazing the good that can come from a few metal pipes, shelves, and plastic? (My fresh herbs like it too.)
love, Komatsuna. This turnip relative is also called Japanese Mustard Spinach.
ew years later because of my health, that too was accepted. While I never came back to the place where I ate as much meat as I had before going veggie, I gotta say, a good grass-fed, grass-finished steak or hamburger is a lovely thing to experience.