Nature's Kitchen - A Happy Place!

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In September Nature’s Kitchen will celebrate 21 years under the ownership of Flannery, Cliff and Patty. Nature’s Kitchen was an established business before they purchased this sweet little café, bakery, vitamin store and gift shop located in the old brick works building at 412 S. Main St. in Yreka. I had my first meal there in the early 2000's and have been eating there ever since. I can honestly say I have enjoyed every visit.

Nature's Kitchen is located at 412 S. Main St. in Yreka.

Nature's Kitchen is located at 412 S. Main St. in Yreka.

The décor is a colorful as the menu. Mexican oil cloth covers the table as Golden Pothos wind through the ceiling’s wire grid where striped and polka dot socks seemingly grow.  More plants occupy corners and walls around the dinning room as 'demon chasers' from Bali sail overhead. The walls are lined with candles and other gift items. The dining room is cheerfully sunny and bright.

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I often plan my Yreka trips so I can have lunch at Nature’s Kitchen, as I did last week. I ordered the Asparagus Quiche that comes with soup, salad or chips; I chose a crisp green salad with house made Honey Mustard Dressing. Everything is housemade from the dressings to the soups, even the bread is made from locally grown and ground whole wheat. You can eat in or take out with a varied menu from salads, sandwiches, baked goods and cheesecake.

Homemade French style Asparagus quiche and a crispy green salad with honey mustard dressing. A perfect lunch!

Homemade French style Asparagus quiche and a crispy green salad with honey mustard dressing. A perfect lunch!

Flannery sat down with me and graciously answered all of my questions. She is quite proud of the work they do, the way they prepare and present their food. She told me the kitchen is a happy kitchen. They want to work in a positive environment and they also want that for their customers and staff. They spend as much time..if not more...at the cafe than their home and want to enjoy it.

Flannery told me Cliff apprenticed under French baker while going to university in Northern France. That explains why the quiche crust is buttery and flaky, and the filling eggy and fluffy. It's a deep dish quiche like you'd get in Paris cafe.

The philosophy at Nature’s Kitchen is to do what's right for the environment and their customers so they source as much as possible locally and use non-GMO and organic whenever they can. They are already serving bio-gradable paper straws. They were one of the first restaurants in Siskiyou County to offer eco-friendly to-go containers. As soon as the research came out about the bad stuff in Styrofoam they found earth friendly containers and they are probably the first restaurant in Siskiyou to offer paper straws.

Check the Daily Menu Board for quiches, daily specials, desserts and cheese cake - All made in house!

Check the Daily Menu Board for quiches, daily specials, desserts and cheese cake - All made in house!

The menu has a nice selection of salads and sandwiches including Wild Salmon, Portobello and a variety of quiches that all come with your choice of sides of soup, green salad or chips.

The menu at Nature’s Kitchen has plenty of vegetarian options with some vegan and gluten free dishes.

The Cafe serves lunch Monday thru Friday from 11:00 till 2:30. They serve soup and chili until 4:00pm. The store and bakery are open from 8:00 till 5:30 Monday thru Friday, Saturday from 9:00 till 4:00. Espresso and bakery items are served all day.

the gift shop area has a lovely selection of cards, scarves, handbags and clothing for all ages.

the gift shop area has a lovely selection of cards, scarves, handbags and clothing for all ages.

The cookies and sweet treats sell out early. Don't forget they have cheesecake!

The cookies and sweet treats sell out early. Don't forget they have cheesecake!

The gift shop has something for everyone! They also have one of the best selections of vitamins in the North State. Their staff is knowledgeable and can help you get just what you need. They sell hair care products, potions and lotions for your body. Stop by to grab a healthy snack from their bulk bins and a cold juice or Yerba Mate from the refrigerator case. 

Check out the bakery shelves. I love the Lemon Bar. It's sweet, tart, lemony goodness on a buttery shortbread cookie. They were sold out so I  got an oatmeal, raisin, coconut cookie to take home. It is big enough to split four ways. It was chewy goodness!  The cheesecakes are  house made and one of their best sellers. They serve espresso beverages throughout the day and their coffee is rich and bold, just how I like it! 

 

David Edmondson - Salt and Savour

Dave Edmondson is Making Traditionally Fermented Sauerkraut

Five flavors..something for everyone!

Five flavors..something for everyone!

Dave Edmondson is the entrepreneur owner of Salt and Savour. David began making traditionally fermented sauerkraut in his kitchen in Dunsmuir and has grown the business to over 20 retail accounts and multiple farmers markets. Salt and Savour offers four flavors of locally produced sauerkraut made from organic cabbage in addition to seasonal offerings.

David at the farmers market

David at the farmers market

Lauri: How did you get interested in sauerkraut and the fermentation process?
David: I implemented some diet changes at age 45, as I was getting embarrassed by my weight. I really had no interest in learning anything about nutrition – just wanted to lose weight. After settling on a method, I was so impressed with how good I felt overall, that I got interested in the “why”. Did lots of reading online and kept seeing info about how good for us fermented foods are. That’s when I tried good quality, raw sauerkraut for the first time. I liked it so much, I wanted to learn to make it and that little hobby kinda got out of hand.

Lauri: In addition to your retail outlets you sell at several farmers markets. What are your plans for the summer?
David: I sell at farmers markets in the Sacramento area year round. Most markets in the North State are seasonal, and they’re now starting up again for 2018. We’ll also be selling at the Redding Saturday Market, and the Mount Shasta Monday market.

We’ll try to work Dunsmuir into the schedule, too. I love Dunsmuir’s market, after all, that’s where I got started. But with most of our local stores selling it, and all of our other markets we’ll probably only make an occasional appearance at the Dunsmuir market.

Lauri: What is your favorite part about sharing a meal friends and family? 
David: I love gatherings centered around meals! My preference is for simple foods that everyone can take part in making, so everyone can participate in conversations.

Lauri: What’s your favorite meal at a local restaurant?
David: We’ve got some great restaurants here, don’t we? I hate to single any one meal out as a favorite as it implies I don’t like the others but that’s not the case at all. If there’s one meal I go out for consistently, it is the Laotian Hot Spiced Beef at Sengthong’s Blue Sky Room in Dunsmuir – I think it’s probably my all time favorite meal ever, anywhere.

Lauri: You travel to and from Sacramento delivering products and sell at the Farmers Market What’s your favorite destination restaurant or local restaurant or road trip eatery?
David: My travel time to Sacramento has been so work-focused that I haven’t really had a chance to establish a feeling of continuity there with favorite restaurants and outings. There’s a group of producers/farmers market vendors that I hang with, where we all have similarities in our growth struggles and strategies. Otherwise, that trip down I-5 can get a little monotonous. If I leave early Saturday morning, say at 3 a.m., I can usually hit Nancy’s Airport Café in Willows just as they open at 5 for an eye opener breakfast. Otherwise, it’s the regular stops at interstate Starbucks….


David’s Suggestions to Pair with
Salt and Savour Sauerkraut's

Pack your lunch with a rainbow of color and flavor!

Pack your lunch with a rainbow of color and flavor!

Lunch To Go... Contains two hard boiled eggs with our three flavors of sauerkraut on a bed of fresh pea shoots with crumbled Feta cheese and cracked pepper. 

Sometimes a baked potato is all you need for the perfect meal!

Sometimes a baked potato is all you need for the perfect meal!

David’s Baked Potato  

Top a baked potato with butter, sour cream, sauerkraut and cracked pepper.