Debra’s is HOME for the Holidays

2023 Holiday Menu from our Kitchen

However you celebrate, and whatever you celebrate, may you celebrate in Community this season.

In 2023, we’re still a little low-tech.  You don’t click to order.  Want something for the holidays?  Come on in, grab a form, fill it out with a pencil. Or give our kitchen a ring at 978.371.7573 ext 1, and we’ll fill it out for you.  OR — click here to download or print the form yourself.

Pies — All Available Whole Wheat and Non-Gluten

**PERFECT PECAN**
wild-harvested Native pecans | pure Vermont maple | $28

CHOCOLATE PECAN
wild-harvested Native pecans | pure Vermont maple | organic dark chocolate | $28

WILD BLUEBERRY
Blue Ox Maine wild blueberries | pure Vermont maple | $28

SWEET POTATO
better than pumpkin! | pumpkin spice | candied ginger topping optional | $26

COCONUT CUSTARD
vanilla custard | coconut pieces | $26

CHOCOLATE CREAM PIE
if rich organic chocolate were a cloud | $26

Other Desserts + Sweets

FLOURLESS CHOCOLATE TORTE
chocolate ganache couverture | organic, non-gluten

  • 6-inch $29
  • 8-inch $45

CHOCOLATE MOUSSE
super-rich | organic, non gluten | $15 / #

LEMON GINGER ZINGERS
mini-cupcakes | lemon curd filling | lemon frosting |  whole wheat or non-gluten | 12 @ $26

PUMPKIN MAPLE CAKE
whole wheat OR non-gluten | cream cheese frosting | optional pecan praline topping

  • 8-inch round $45
  • 12 mini cupcakes $26

HOLIDAY CRANBERRY ORANGE MINI-MUFFINS
whole grain or non-gluten | 2 dozen $36
BOSTON CREAM PIE
non-gluten | sponge, pastry cream, chocolate | $45

COCONUT MANNA CHOCOLATE MOUSSE BITES
raw cacao | Vermont maple | organic, vegan, non-gluten | platter 24 bite-size pieces $24

ORGANIC APPLE CRISP
sweet and tart | crumble topping | whole wheat or non-gluten | 9-inch $28

BOSTON CREAM PIE
non-gluten | sponge, pastry cream, chocolate | $45

Sauces + Dips

**LEGENDARY RAW CRANBERRY SAUCE**
bold | organic | raw honey | orange zest | 1 pint $14

TRADITIONAL CRANBERRY APPLE SAUCE
organic | cinnamon | 1 pint $14

CAPER DILL REMOULADE
fresh dill  | use as you would tartar sauce or aioli | 1 pint $14

VIBRANT CULTURED BEET DIP
living fermented beets | cream cheese | horseradish | 1 pint $14

Savory | Sides | Salads

ROASTED ROOTS
yams, beets, parsnips | garlic, rosemary | $15/#

QUINOA w/ APRICOTS + PISTACHIOS
serve hot or cold | pilaf or stuffing | $15/#

MASHED BUTTERNUT
with or without butter | slow-roasted | no added sweetener | $14/#

THE HEARTY PARTY
yams, black beans, cilantro & cumin | vegan | $15/ #

MOM’S MASHED
skin-on potatoes | dairy or vegan butter | $14 / #

QUINOA w/ MUSHROOMS
garlic, rosemary, thyme | $15 / #

GOLDEN BEETS SALAD
walnuts, feta, kale | $15 / #

Appetizers + Quiche

MIDDLE EASTERN PLATTER
hummous | dolmas | feta | crudite | serves 8-10 | $45

QUINOA FRITTER CAKES
bite-sized | caper dill remoulade | $40 / 2 dozen

HERBS ROASTED SHRIMP
preservative-free shrimp | herbs pesto | no dairy, no nuts | $50 / 2 dozen

VIBRANT CULTURED BEET DIP |  RAINBOW CRUDITE
living fermented beets | cream cheese | $45 | serves 8-10

VEGGIE QUICHE
peppers, onion, mushrooms | whole wheat or non-gluten | $28

VEGGIE + BACON QUICHE
no nitrates, of course | $28

QUICHE FLORENTINE
spinach, tomato, mushrooms | whole wheat or non-gluten | $28

QUICHE LORRAINE
onion + bacon | whole wheat or non-gluten | $28

Lagniappe!

pronounced “lan-YAP,” this is a Cajun/Creole word which roughly translates as “that little bit extra” — i.e. the thirteenth bagel in the baker’s dozen.  The Debra’s kitchen specializes in lagniappe.  So if you want something special, talk to us!

How to Order

In 2023, we’re low-tech.  You don’t click to order.   Sorry! Want to order something for the holidays?  Come on in, grab a form, fill it out with a pencil. Or give our kitchen a ring at 978.371.7573 ext 1, and we’ll fill out the form for you.  OR — click here to download or print the form yourself.

 

 

Black Cherry Freezer Tart with a Hazelnut-Chocolate Crust

This one is an absolute winner, on every level. It is easy to make. No oven needed: just a blender and a freezer. And it’s DEEEE-licious, at a very high level. Impressive enough for guests, and nourishing enough for breakfast.  100% plant-based, and almost entirely raw. It’s packed with phytonutrients from hazelnuts, raw cacao, orange peel, and dark cherries. No refined starches, and almost no refined sweeteners. 

It’s thin, like a pizza. And like pizza, you can eat a slice with your hands.  

I make sure to use sweet black (not tart red) cherries. I use the Cadia brand of frozen cherries, because they’re always in season, and I don’t have to put them. I also use the Bono brand of organic Italian blood orange marmalade, which adds a deeper flavor than a generic orange-orange.   

Makes ~150 square inches of tart (That’s one 14-inch round, 2 10-inch rounds, or 8 2½-inch tartlets).  

for the CRUST 

  • 2 C hazelnut meal 
  • ½ C raw nut butter. I used Brazil nut. 
  • ½ C maple syrup 
  •  ¾ C raw cacao powder 
  • fat pinch salt 

for the FILLING 

  • 10 oz pitted cherries (frozen is fine) 
  • ¾ C coconut manna 
  • ½ C orange marmalade 
  • ½ Tbsp vanilla extract 
  • optional pomegranate molasses 
  1. In a bowl, combine crust ingredients with your hands. Using your fingers and palms, press crust into your dish(es), with outer ridges about a quarter-inch high. (You can line your dishes with parchment paper, to remove the tart intact. Or just struggle, like I do).   
  2. Blenderize the filling. The filling is thick, so you want a strong blender. And you want your ingredients close to room temp, so they don’t thicken up too much. If you want more tartness and oomph, add pomegranate molasses to taste. Spread filling into crust with a spatula.   
  3. Freeze. Serve frozen, or very slightly thawed.   
  4. You can garnish with very thinly sliced stone fruit, crystallized ginger, chopped nuts, cacao nibs, edible flowers… or nothing at all. In the pic, I used sliced fresh cherries & chopped red walnuts 

Getting Comfortable with Compost

“Compost Love” image courtesy of Black Earth Compost. Black Earth is a wonderful company! Debra’s is proud to partner with Black Earth for its industrial compost waste stream needs.

So, it’s finally spring!  As a pretty unseasoned grower, I’m unapologetically enthusiastic, to the point I want to squeal with delight at all the varieties of organic tomato seedlings at my local garden center. I’ve prepped my plot, raking last year’s leaves, adding compost and manure, and turning the soil.  

I don’t just rake the leaves “away,” either.  I put them into my compost.  I’m relatively new to composting. I mean, I grew up with backyard compost in Las Vegas (that’s another story), but it was mostly grass clippings and egg shells.  Fast forward to now. I’m all in. Going to turn my yard waste into soil fertility.  Going to turn my food waste into… more food! 

Last fall, I started my pile with yard clippings, vegetables that had gone bad in the garden, kitchen scraps and such. Thing is? It’s just not going well. You see, I have seedlings.  In my compost!  That darned pumpkin  pumpkin from my kids’ Halloween is just growing to its heart’s content.    It’s obviously loving what’s in my pile, but just as obviously, my pile isn’t doing its job of heating up and breaking everything down. 

Did you know that there is an actual science to composting? You can’t just throw it all in and expect it to do its job.  [Editor’s Note: actually, yes you can, but it’s not nearly as efficient or fast…]  It has to be the perfect layers of wet (nitrogen rich) and dry (carbon rich) materials. Too wet and you’ll get a soggy mess that will stink in the summer. Too dry and it’ll just sit there. So. Here’s what I’ve learned:  

1.Before you decide to put everything in a pile and call it a day, find a nice with exposed soil. This way the worms and beneficial organisms can make their way into your pile and aerate it.  

2.Next create a layer of sticks or straw. Just a couple of inches. Something that drains well and doesn’t hold moisture. As I mentioned, wet compost is stinky compost.  

3.Start adding your layers of different materials. You want both dry (carbon rich) materials and moist (nitrogen based) materials. Leaves, grass cuttings, branches, food scraps…just remember: dry, wet, dry, wet. You are aiming for a 2-to-1 dry: wet ratio. 

4. Your compost should be moist. If you squeeze it and water is dripping from your hand, it’s too wet. If you run into this situation, add dry materials. Too dry? Give it a shower.

5. Turn your pile every 2-3 weeks.  You want to aerate, and also to blend.  Just like you need a balanced diet, compost bacteria needs one too.  So mix it up!  When everything gets mixed together, that’s when they bacteria thrive, your compost pile heats up, and everything breaks down.  That’s how you get that beautiful nutrient-dense soil in months, not years…

So in conclusion, do it right, be patient, and your garden will thank you.  I can already see my pile is not draining. There is too much dry on top and wet on the bottom. So I’m heading out back again with more kitchen scraps.  But first, I’m going to have to transplant those pumpkins.  

Debra Stark: In Memorium

We are saddened to report the death of our founder, namesake, and soul, Debra Stark. She suffered a heart attack on Saturday April 16, and passed peacefully on Monday April 18 at Emerson Hospital, surrounded by family.

We believe she died aware of the love and support that flowed towards her, from family, friends, and the larger community it was her life’s work to build and sustain.

She founded Debra’s Natural Gourmet in 1989, with loans from family, in about 1,000 square feet. In the early years, she regularly worked 80-hour weeks — cooked, cashiered, and stocked shelves — and made some epic mistakes. Slowly, slowly, “the little store that could” grew, rising even to national prominence. Debra’s was named national Retailer of the Year in 2015. Debra herself was named a natural products industry “Legend” soon thereafter. Her professional memoir “The Little Store that Could” was (self)-published in 2019.

She was a proud and loving sister, daughter, mother, mother-in-law, grandmother, and friend.

There’s probably more to be said, but we’re at a loss to say it right now.

Debra did not ask for any donations in her name. However, she personally supported numerous local hunger, environmental, and community organizations.

A private memorial service will be held Sunday May 1 at Congregation Kerem Shalom in Concord. The store will be closed that day. A larger, public celebration of her life will be held at a later date TBD this Spring or Summer.

Gardening Tips from MJ

Market Scene by Pieter Anderson

Through more then 50 years of trial and error gardening at the Hugh Cargill Community Gardens in Concord, I have been delighted and thrilled at the discoveries that still amaze me to this day. Companion planting is the most fun. Here are some easy ideas for your 2022 garden. Combine rows of beans and carrots. Beans will be harvested fairly early. Cut the bean plants at ground level when they’re done. Pull so as not to disturb the carrots. Mix coffee grounds into the carrot row to repel root maggots. Carrots are slow to germinate, so mix carrot and radish seeds together – when you pull the radishes, you thin the carrots at the same time. Then the carrots can grow into the holes left by the radishes. Radishes act as a ‘trap” plant for insects who love the radish tops and roots. Plant radish seeds around cucumbers and squash. Combine squash and onion. Plant quick-maturing crops like lettuce, radishes and spinach between slow-maturing crops like tomatoes, peppers, and eggplants.

Interplant lettuce with the broccoli plants, The greens will love the partial shade under the broccoli. Some plants do not make good companions. Broccoli does not do well near tomatoes, beans or strawberries, but will do O.K. near onions and potatoes. Beans and peas do not like to be near onions. Clumps of chives will improve the flavor of carrots and parsley.

Terrific Tomatoes

Planting basil near tomatoes will help their growth. When I set in my tomato plants, basil seeds go between, or around each tomato. Marigold flowers, planted next to a tomato, will repel insects. Another great tip for wonderful tomatoes is to work in lots of compost, wood ash and potassium for strong stems. I also throw into the hole a banana skin and two tums tablets. The banana skins are rich in silica, potassium, phosphorus & potash and the tums provide calcium which helps prevent blossom end-rot. Sprinkle a tablespoon of epsom salts around each tomato plant to correct magnesium deficiency. Wait to fertilize again until fruits reach about an inch in diameter. Mulch to help retain moisture. Provide at least 2 gallons of water per week. This would also help around peppers and eggplants. Getting back to compost for a minute, save those kitchen vegetable scraps, create a compost pile in your yard, and recyle back to the earth.

Confronting the Bugs and Wild Life

A major problem with organic gardening is the battle with insects and animals. There are several things I have tried over the years. Some work better than others but I will share them all with you. Hopefully you will have some luck with these suggestions. Planting of nasturtiums seems to repel white fly, squash bugs, and cucumber beetle. Also, marigold plants repel insects. And garlic planted around lettuce and other greens helps to repel aphids. Speaking of aphids, this is fun: a shallow, very bright yellow plastic dish pan, 3/4 full of water, makes an effective “trap” for aphids. They are attracted to the bright yellow color, land on the water, can’t get out, and in a day or two sink to the bottom. Plant horseradish in bottomless buckets among your potatoes to repel blister beetles. Mix 2 tablespoons of red pepper powder and 6 drops of liquid soap in one gallon of water. Let the mixture sit overnight, stir thoroughly, then pour into a spray bottle. This mixture will help protect all members of the cabbage family. A rhubarb tea is sometimes effective against aphids and red spider mites. Wood ash contains potassium & phoshorus and is useful as an insect repellent around zucchini, cabbage, beets, turnips, onions, carrots, beans, peas, and lettuce. Note, however, that ash around germinating seeds should be avoided. Cayenne pepper on the foliage of beans, corn and tomatoes will repel rabbits, squirrels, woodchucks and birds. Garlic will repel insects and woodchucks. Spray with 1 part garlic and 20 parts water. Apply mineral oil to the silks at the top of the ear of corn as soon as the silk begins to dry and turn brown. Do not apply oil before this or pollination will be insufficient. Helps to prevent black beetles and corn ear worms. Vinegar is 5% acidity. Mix with a few drops of liquid soap and spray. Red pepper powder repels cucumber beetles, spittlebugs, leaf hoppers, and cabbage lopers. Are slugs a problem? Try putting out a shallow pan of stale beer, or 1 teaspoon dried yeast in 3 ounces of water. Cutworms can destroy a tomato or pepper seedling overnight. Stop them with a 3 inch cardboard collar, set around the plant, about 1 inch into the ground. Strips of aluminum foil on the ground beside rows of bean plants will befuddle aphids and provide more reflective light. A final solution is when I use fabric row covers. A lightweight blanket made of spunbonded polypropylene which is sunlight, rain, and air permeable. Avoid planting the same crop in the same location year after year. Mix up your plantings, plant partial rows at different locations. This will confuse the bugs.

Woodchucks, Deer and Moles!

The damage that woodchucks and deer can cause in the home garden can be heartbreaking. Fencing will not keep woodchucks out of your garden. They are great climbers. Try a foot-wide strip of black plastic around the garden perimeter. It has been reported that woodchucks will not cross over plastic. The deer situation is more difficult. A friend of mine who farms in New Hampshire has had good results with Irish Spring Soap. Stick a bar of soap on a nail which is on a 4 foot pole. The smell is very strong. I’ve also had good results with hair: human hair from a barber shop (lower chemicals than from a salon). Put the hair in mesh bags and hang them around the garden. I also stick a clump of hair into the soil around the plants or just scatter some about.

For a mole, soak a rag with peanut oil or olive oil and push the rag into the hole. It becomes rancid very quickly and they should move out.

For areas that receive only 4 to 6 hours of sun per day, the following could produce a decent harvest: arugula * chard * collards * cress * kale * lettuce * spinach * mustard greens.

Our growing season is short. Our frost-free dates are from May 20th until September 20th. The following are some suggested planting dates for our area. Good luck with your garden. Be healthy ! Eat organic!


Beans May 15 to July 1

Broccoli May 1 to June 15

Carrots May 1 to July 1

Kale April 20 to July 1

Lettuce May 1 to August 1

Peas April 15 th July 15

Peppers May 25 to June 20

Potatoes April 15 to June 15

Spinach May 20 to June 20

Tomatoes May 25 to June 20

Miso Vegan Caesar w/ Crispy Walnuts + Golden Roast Butternut

I adapted this salad from a recipe by Mariela Alvarez, a chef in Brooklyn. The walnuts are the best! If you can’t do walnuts or other nuts, try using seeds like pumpkin. I added butternut squash because ‘tis the season, and I liked the juxtaposition of crunchy, chewy, tender, sweet, savory. I used lots of escarole (and have used chicory) because the tougher greens hold up well with this dressing. Baby kale is great. So is some baby chard.

Serves 4. Recipe can easily be doubled or tripled.

8 C peeled, cubed butternut squash6 cups mixed winter greens like escarole
1 C walnuts½ +¼ C extra virgin olive oil (EVOO)
¼ C white or chickpea miso2 Tbsp salt-pack capers
1 Tbsp lemon zest2 Tbsp lemon juice
pinch good salt & pepper1 tsp ground cumin

Preheat oven to 400.

In a blender, blend until smooth ½ C oil, and all the miso, cumin, and both lemon ingredients. (Whisking by hand took me 5 minutes, and the dressing never got really smooth.) I suggest making double or triple the dressing and saving most in a jar in the frig.

Toss walnuts with ¼ C of the dressing. In a large skillet, stir walnuts over medium heat until fragrant, about two minutes.

Place prepared butternut squash on baking pan and toss with the other ¼ C EVOO and big pinch of salt and pepper. Roast about 25 minutes, until the squash can be easily be pierced by a knife. Remove squash from oven and cool completely. (Hot squash will wilt the greens; you don’t want that!)

Wash salad greens and spin dry. Put into large salad bowl. Add the cooled squash and the capers. Toss salad with ½ C dressing. Taste. Add a pinch more good salt and pepper if you like, or another glug of EVOO.

Divide salad evenly among 4 plates. Top with crunchy miso walnuts. Oh my gosh, this is just delicious!

White Bean Salad with Zucchini and Sun-Dried Tomatoes

Five minutes is all you need for this satisfying salad. That is if you use healthy shortcuts like organic canned beans and our sun-dried tomatoes. If you want to cook your own beans and sun-dry your own tomatoes, you’ll need advance prep. I may have some jars of home-cooked beans in my freezer, but if I don’t, I’m going to open a can of Eden beans!

This salad can absorb so many other ingredients. When I made it the other day, I threw in some capers and roasted beets I had left in the fridge. I used the Les Moulins Mahjoub brand from Tunisia, which is cured in salt instead of vinegar. Yum

Serves 4 as a main dish, 6-8 as a side

2 C cooked cannellini (1 standard can)2 C diced young zucchini
1/3 C extra virgin olive oil (or try smoked olive oil, or Austrain pumpkinseeed oil)1 C crumbled feta, blue cheese or
“Perlini” fresh mozzarella
½ C sun-dried tomatoes, coarsely sliced1 C minced onion or scallions
1 Tbsp dried dill weed or 3 Tbsp fresh2 Tbsp fresh lemon juice
1 tsp fennel seeds or 1 C diced fresh vegetable1 tsp minced or pressed fresh garlic
¼ tsp dried oregano, or 1 tsp fresh¼ tsp dried tarragon
¼ tsp allspice

Combine everything in a large bowl and toss with a rubber spatula to mix. Here I have to admit, I often add an extra glug of oil because I love all that good fat.

What other ingredients can you add? Artichoke hearts. Pitted Nicoise olives, steamed wax beans, hard-boiled eggs, cherry tomatoes, the beets and Les Moulins Mahjoub capers I mentioned above. Anything else that your heart desires!

I didn’t list salt or pepper in ingredients because the amount is so variable. If you’re using salty ingredients like capers, cheese, or olives, you may be fine without any. Your taste buds. Your choice!

Maple Date Pudding

February is the month of love, which usually means chocolate. To switch that up, here’s a sweet recipe using dates and a touch of maple syrup. And it’s a pudding and not a date fudge, cake or date candy. Food writer Nigel Slater says that “the potential power of a good pudding to save the world should not be under-estimated.” He wonders if pudding might actually stop war!

Dates have been eaten for thousands of years by athletes to improve physical endurance, agility, and stamina. They are said to be good for our brain, for our bones, and they are also high in fiber.

I’ve fallen in love with new varieties of organic dates we’ve been carrying. Three of those, Halawy, Zahidis and Honey, are drier, firmer dates, which work well in this recipe. Oasis Date Gardens out of CA (the oldest organic date grower in this country) says Halawys are chewy with a caramel-candy flavor. The first Halawy offshoots imported in commercial quantity arrived in 1913 from Iraq. Honey dates, chewy with skin separation and a warm honey flavor, were popularized from a seedling started in the Coachella Valley. Zahidis, introduced from Iraq in the 1900s, are roundish with a golden color when ripe. You’ll find these in our produce department!

Serves 4

1½ C pitted semi-dry dates (read above) ¼ C maple syrup
½ C smooth peanut butter or almond butter 1 tsp real vanilla extract
½ tsp cinnamon 1 C full-fat coconut milk or other milk
1 Tbsp lemon juicepinch good salt

Pit dates (slit date lengthwise on one side and pull the pit out – it’s easy!). Insert knife blade into food processor. Put dates, maple syrup, peanut or almond butter, lemon juice, vanilla, cinnamon and pinch salt in processor and pulse to combine. Then process briefly with half the milk. Note: half! If you add all the liquid right away, the food processor will tend to spray milk from under the cover. Add remaining milk and run processor another minute. You want some chunks of date left. Spoon into little mousse dishes. Serve well-chilled.

“Does it Work?”

Do Frankincense and Myrrh Work?

(Because let’s kick this off with a “seasonally relevant” question.)

Yes, Frankincense and Myrrh work. Both frankincense and myrrh are effective antimicrobials, or germ-killers. And in an age before refrigeration, vaccination, and modern antibiotics – where airborne infections were frequent and legitimate threats of death – this was no small thing. Those wise men weren’t messing around.

Today, we use frankincense primarily as an essential oil. We put a few drops in hot water and inhale the steam to break up phlegm and fight infections. Myrrh, on the other hand, is wonderful around gum infections (massage in a few drops). And stubborn sinus infections. Put a few drops tincture of myrrh in your neti pots for this.

Does Vitamin C Work?

Yes! By definition, all vitamins “work” in the sense they prevent vitamin-deficiency diseases. In this case, vitamin C works to prevent scurvy. HOWEVER, scurvy isn’t the reason most people take vitamin C. So, let’s ask a more specific question: does vitamin C work to prevent or treat the common cold?

This question has been very well-researched over the years. Dozens and dozens of solid, reasonably well-designed clinical trials. And the consensus is: vitamin C does not work to prevent or treat the common cold.

HOWEVER, there are two big asterisks we should attach to that last statement.

First, there is evidence that vitamin C may work for certain subsets of people. Individuals under a great deal of physical stress. Marathon runners, in one study. In another, Swiss commandos on a winter training mission in the Alps.

And then there’s the issue of dose. A lot of progressive healthcare practitioners suggest doses above 6,000 mg a day. And yet every “legitimate” study on the vitamin uses doses lower than 3,000 mg a day. Why is that?

Well, you’ve heard of “double-blind” studies. That’s when both researchers and their subjects are “blind” to who’s in the treatment group, and who’s in the placebo group. We do this so there won’t be any sort of placebo effect to mess up the results. Well, doses of vitamin C above 3,000 mg can cause mild digestive distress in sensitive individuals. And the idea is, as soon you experience digestive distress, you know you’re in the treatment group. Which eliminates blinding. Which would invalidate the study.

All of this is very ethical, of course. But it does mean that, despite the mountains of research showing that vitamin C (usually) doesn’t work… maybe it does work, if you use more.

Does Echinacea Work?

Echinacea is arguably the single most complicated medicine in our herbal toolbox, mostly because what we call “echinacea” is many things. “Echinacea” can be echinacea root, echinacea leaf, echinacea flower; hydroethanolic extracts, pressed juices, and powders; different echinacea species such as E. angustofolia, E. purpurea, and more. And they are not the same.

Long story short, and vastly oversimplifying things: extracts of echinacea root are best suited to nip a cold in the bud. Catch it in the first 24 hours and knock it back hard. Meanwhile, root extracts may be counterproductive for viruses that have already progressed into the lungs or otherwise set in deeper. That’s because echinacea root suppresses certain kinds of immune response. It can suppress the kind of excessive, maladapted immune response that can turn your sinuses into an inflamed warzone, paving the way for further turmoil down the road.

Meanwhile, echinacea leaf is more about potentiating, or preparing, the immune system to handle something at a later date. Some of the best research on echinacea leaf actually showed zero benefit treating the common cold in children. HOWEVER, it turned out that the children who took it had many fewer second or third colds that winter than the placebo group.

Does Elderberry Work?

Against the flu? Absolutely. The research is there, and it’s consistent. It may not be our single best option (I’d personally give that distinction to lomatium root), but it may be our best good-tasting option, with a stellar safety profile.

So, it works against flus. Against colds, maybe not so much.

You see, unlike a lot of other winter wellness herbs, elderberry doesn’t work through the immune system so much as directly against the virus itself. In particular, elderberry blocks what are called hemagglutinin spikes, which are what the influenza virus uses to attach to and enter our cells. Without working hemagglutinin spikes, influenza is effectively neutralized.

But not all viruses use hemagglutinin spikes. For example, rhinovirus, which causes the common cold, does not.

BUT WAIT – there’s more. Earlier, I said that elderberry works primarily via inhibition of hemagglutinin. But that isn’t its only mechanism. It also modulates or improves immune responses – at least a little bit. It is rich in flavonoids that may reduce inflammation and help vitamin C work (see above).   The flowers of the plant are used traditionally to break a fever.

So, while it’s not ideally suited to fight colds, it does have some benefit here. And there’s been some preliminary research that North American elderberry (Sambucus canadensis; vs. European black elderberry Sambucus nigrum) may have more to offer against colds.

Does Turmeric Work?

Yes, for the most part. Turmeric effectively controls both chronic and acute inflammation. As for all those other claims, about reducing the long-term risk of Alzheimer’s disease, heart disease, and cancer… there’s good reason to be optimistic about all of them. But the actual research to prove it conclusively – where you track thousands of people for ten or more years – has not been done yet.

Of course, not all turmeric is created equal. And not all turmeric products are created equal. We sell wonderful, fresh and dried whole turmeric, but for the most part these two simply aren’t concentrated enough to be effective medicine. For that, you really are going to want capsules of extract – or even better, a formula.

Do Probiotics Work?

There are thousands of different probiotics out there, and they’re not all created equal. And the research is all over the map. The ways we talk about that research rarely acknowledges the full complexity of this topic. I’m sometimes guilty of that as well.

Let’s look at the New York Times, which published a fairly influential piece last month questioning the value of probiotics.

Normally, I appreciate author Aaron E. Carroll for his fair and even-handed approach to both pharmaceutical and natural medicine. But this may not be his finest hour.  Carroll writes – and this is just one example of many, many – “They don’t prevent infant colic, either.” Period, full stop. End of discussion. Sounds conclusive, doesn’t it.

AND YET the statement “they don’t prevent infant colic” is substantiated with a link to a 2014 study in the British Medical Journal where one particular probiotic did not, in fact, prevent colic. And in the intro to that study, the researchers reference previous studies where this particular probiotic did in fact prevent colic. Plus, it turns out a review published in January 2018 in the highly regarded journal Pediatrics concluded that the same strain “is effective and can be recommended for breasted infants with colic. Its role in formula-fed infants with colic needs further research.”

And even if – if! – this probiotic flat-out didn’t work, it wouldn’t mean that probiotics in general didn’t. So yes, probiotics work.

Does CBD Work?

Yes, please see our last two months’ newsletters (October and November 2018)!

Does NAC Work?

NAC (or n-acetyl cysteine) is one of my favorite supplements for general everyday health, because it supports one of the body’s most important and pervasive antioxidant defense systems, called glutathione.

Glutathione is everywhere. It does everything. So yes, it’s safe to say NAC “works!” It works to reduce inflammation in the gut, decongest the sinuses, nourish the lungs through all sorts of acute and chronic conditions, help the liver detoxify, address compulsive behaviors, and even reduce the risk of dementia. Among many other things.

One of those other things is slash your risk of getting the flu. There was a wonderful study published a number of years ago involving 262 elderly men and women in 20 treatment centers throughout Italy. Subjects were either given 600 mg NAC or placebo twice a day over six months. Blood samples showed both groups were equally exposed to the flu – and equally developed resistance to it. But while 79% of subjects exposed in the placebo group reported symptoms, only 25% of the NAC group did.

NAC can also fight off a cold acutely. A standard dose here is 600 mg two or three times a day. It’s safe enough to give children, and the elderly. We have a handout that goes into a little more depth on NAC in the store.

Does Vitamin D Work?

As the research keeps on rolling in, it’s becoming increasingly clear that vitamin D does only half of what we hoped it would do in the heyday of our excitement about it circa 3 or 4 years ago.

But a half of “a lot” is still… a lot. The benefits for bone health are still real… just less miraculous than we’d hoped. The immune benefits appear to be real… but it’s probably a mistake to attribute our increased risk of viruses in the winter entirely to vitamin D deficiency. Ditto for seasonal effective disorder.

Having said all that, there’s very little downside, and it’s still about the cheapest thing in the health food store. So I still recommend to everyone they monitor and maintain their vitamin D levels through winter.

Home for the Holidays…

…or away visiting?  Wherever you are, and whoever you’re with, we’d be proud to cook for you and yours.

flourless torte
This is not a stock photo.  This is us.  And yes, it tastes as delicious as it looks.   Always the finest ingredients, thoughtfully source from responsible growers, artfully assembled by genius chefs.

THANKSGIVING MENU 2020

Cakes | Cobblers | Mousse

FLOURLESS CHOCOLATE TORTE
chocolate ganache couverture | organic, non-gluten | 6-inch $29 | 8-inch $45

HOLIDAY CRANBERRY-ORANGE MINI MUFFINS
whole wheat or non-gluten  | 2 dozen $36

CHOCOLATE MOUSSE
super-rich| organic, non gluten | $14/#

APPLE CRISP
unrefined sweeteners | whole wheat or non-gluten | 9-inch $24

CRANBERRY CRUNCH
oat topping | organic, non-gluten, vegan | 9-inch $24

BOSTON CREAM PIE
authentic and very rich | whole wheat or non-gluten | 8-inch $45

WHOLE GRAIN ASSORTED MINI COOKIE PLATTER
chocolate chip | linzer torte | gingery ginger | oatmeal raisin | 2 dozen $36

NON-GLUTEN ASSORTED MINI COOKIE PLATTER
linzer torte | gingery ginger | chocolate  bark | ginger pistachio | 2 dozen $36

LEMON POPPY SEED CAKE
lemon cashew frosting | vegan | whole wheat or non-gluten
| 9-inch $45 | dozen mini-cupcakes $26

BOSTON CREAM PIE
non-gluten | sponge, pastry cream, chocolate | 9-inch $45

LEMON CURD GINGER ZINGERS
whole wheat gingerbread | lemon curd filling | lemon frosting | 12 mini-cupcakes $26

PUMPKIN MAPLE CAKE
whole wheat OR non-gluten | cream cheese frosting |12-mini cupcakes $26 | 12 mini whoopie pies $24 | 8-inch round $45

COCONUT MANNA CHOCOLATE MOUSSE BITES
raw cacao | Vermont maple | organic, vegan, non-gluten | platter 24 bite-size pieces $24

Sauces

RAW CRANBERRY SAUCE
raw, organic | honey | orange zest |1 pint $12

TRADITIONAL CRANBERRY APPLE SAUCE
organic | cinnamon | 1 pint $12

PUMPKIN SEED TOMATILLO DIP
savory | dairy-free | also a sauce | 1 pint $12

CAPER DILL REMOULADE
the perfection of mayonnaise |1 pint $12

Pies — All Available Whole Wheat and Non-Gluten

**PERFECT PECAN**
BURSTING with pecans | Vermont maple syrup | $26

CHOCOLATE PECAN
Vermont maple syrup | organic dark chocolate | $26

WILD BLUEBERRY
true Maine wild blueberries | maple sweetened | vegan | $28

SWEET POTATO
better than pumpkin | nutmeg | candied ginger topping optional | $24

COCONUT CUSTARD
vanilla custard | coconut pieces | $24

Savory / Sides

ROASTED ROOTS
yams, beets, parsnips | garlic, rosemary | $10/#

MOM’S MASHED POTATOES
skin on | with dairy or vegan butter | $10/#

QUINOA w/ APRICOTS + PISTACHIOS
serve hot or cold | pilaf or stuffing | $13/#

MASHED BUTTERNUT
with or without butter | slow-roasted | no added sweetener | $10/#

CHILLED GOLDEN BEETS SALAD
walnuts | feta | kale | $14/#

QUINOA w/ MUSHROOMS
garlic | rosemary | thyme | $13/#

Appetizers

MIDDLE EASTERN PLATTER
hummous | dolmas | feta | crudite) | serves 8-10 | $40

QUINOA FRITTER CAKES
bite-sized | caper dill remoulade | $40 / 2 dozen

ROASTED  SHRIMP
preservative-free shrimp | herbs pesto | no dairy, no nuts | $45 / 2 dozen

VIBRANT CULTURED BEET DIP | RAINBOW CRUDITE
living fermented beets | cream cheese | $36 | serves 8-10

DRESSED FREE-RANGE EGGS
mix-and-match herbed, BLT, harissa | $36 2 dozen

Quiche

all available whole wheat or non-gluten

VEGGIE
peppers | onions | mushrooms | 9-inch $27

FLORENTINE
spinach | tomato | mushrooms | 9-inch $27

LORRAINE
onion | pastured bacon | 9-inch $27

MIXED VEGGIE + BACON 
lagniappe! | 9-inch $30

Lagniappe!

pronounced “lan-YAP,” this is a Cajun/Creole word which roughly translates as “that little bit extra” — i.e. the thirteenth bagel in the baker’s dozen.  The Debra’s kitchen specializes in lagniappe.  So if you want something special, talk to us!

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