Archive for April, 2011

Walking Food Tours Offer Private Group Fun

In honor of its ribbon cutting Mayahuel will host its first annual Festival de los Moles at 7PM, where patrons will have an opportunity to learn about the delicate process of making mole from different parts of México by Mayahuel’s own, Chef Ramiro Alarcón, and taste them all. Tickets for this event can be purchased in advance at Mayahuel.

TICKETS NOW AVAILABLE!!!
Wednesday, May 4th, 2011

…Cocktails: 6:30pm
Dinner: 7:00pm
Tickets: $25.00

LIST OF MOLES:
Mole Poblano
Originally from the state of Puebla – Pollo
The traditional and authentic flavors of México using 32 ingredients.

Mole de Queso
Originally from the state of Puebla – Queso
A contemporary and vegetarian Oaxaca cheese mole that is a healthy alternative.

Mole de Tamarindo
Originally from the state of Oaxaca – Pollo
A very common mole to México with a principal ingredient of tamarindo along 20 other spices.

Mole de Fríjol
Originally from the state of Oaxaca – Puerco
Another contemporary creation of 3 chiles along with milk and yogurt.

Clemole de Pescado
Originally from the state of Hidalgo- Pescado
A mole verde combination using tamarindo and epazote.

Pipían Rojo
Originally from the state of Puebla – Pollo
Another creation that’s part of the mole family using the guajillo chile and roasted pumpkin seeds.

Pipían Blanco
Special creation by chef Ramiro Alarcon
Combination of three chiles with special seasoning.

All served with a selection of arroces: rojo, verde, negro, blanco, primavera

Other served moles: mole verde, mole negro, mole rojo, mole coloradito

Community Gardens: Bringing People Together

Young people will grab raspberries or tomatoes and run around on the narrow woodchip paths. They will notice the multitude of creatures crawling in a wheelbarrow full of compost, or butterflies and bees visiting flowers, or the way that soil smells and feels just after rain. The value of the garden seems to be in the connections that people make there – hence it really is a community garden!

In another sense, the community aspect of any garden goes beyond the people who work and play there. In ecology, a community refers to the total collection of organisms that interact with one another in a particular place.  Vegetables and flowers are only a part of the garden community. It also includes weedy plants, insect herbivores that nibble the leaves, their predators (mostly birds and other insects), a host of microbes, fungi, and invertebrates that decompose dead matter in the soil, rabbits that much on the lettuce at night, and people, too.

While gardening we participate in an intricate system of interaction between different creatures. We shape this system, digging beds, planting and harvesting, deciding how many weeds to allow, but it also shapes us.

Benefits of Community Gardens:

• Improves the quality of life for people in the garden
• Provides a catalyst for neighborhood and community development
• Stimulates Social Interaction
• Encourages Self-Reliance
• Beautifies Neighborhoods
• Produces Nutritious Food
• Reduces Family Food Budgets
• Conserves Resources
• Creates opportunity for recreation, exercise, therapy, and education
• Reduces Crime
• Preserves Green Space
• Creates income opportunities and economic development
• Reduces city heat from streets and parking lots
• Provides opportunities for intergenerational and cross-cultural connections

Sacramento Community Gardens

The Department of Parks and Recreation operates several permanent community gardens. For more information on contact Bill Maynard, (916) 808-4943.

Fremont Community Garden
14th and Q Street (on the corner)
About 50 spaces

J. Neely Johnson Park Community Garden
516 11th Street in Downtown
About 10 spaces

Danny Nunn Park Community Garden
6920 Power Inn Road in South Sacramento
About 20 spaces

Southside Community Garden

5th Street near W Street in Downtown.   About 40 spaces with kids’ garden area also available

Strauch Park Community Garden
3075 Northstead Drive in South Natomas, next to the Hazel Strauch Elem. School
About 24 spaces

Rhubarb plants are ready for their first cutting.  Rhubarb harvest time can be celebrated not only in your typical pairing with strawberries and fruit delights but this wonderful vegetable can be used in your main dishes!  There’s no law dictating that you have to use rhubarb in desserts — it is a vegetable, after all, and a versatile one at that.

Rhubarb looks like thick pink celery and, as with celery, you should look for stalks that are taut and crisp. But the two vegetables are actually unrelated, which becomes apparent when you cook them. Unlike celery, which requires quite a bit of cooking to lose its crunch, rhubarb virtually melts away when you apply heat.  Its tendency to turn to silky mush makes rhubarb a great base for sauces and condiments, whether simple jams, tangy chutneys, or elegant sauces to accompany meat or fish.

Rhubarb requires only a little preparation before you cook with it. First, cut off the roots and leaves if they’re still attached. Then use a paring knife to remove the strings: Make a shallow cut into the end of the stalk to lift up the ends of the strings, then, holding the edges of the strings against the blade with your thumb, pull up with the knife to remove the strings from the entire length of the stalk. After that, all you have to do is roughly chop, and you’re ready to go.

Because rhubarb is so tart, all rhubarb sauces — even savory ones — require a little sweetener. When you’re making jam you’ll need a fair amount of sugar to balance out the sourness of the rhubarb.  You want to capitalize on both of their flavors.
Rhubarb chutney gets a little more interesting-this one has ginger, onion, mustard seeds, dried chile, and curry powder, in addition to a small amount of sugar to keep things from getting too mouth puckering. It’s perfect alongside roast pork or grilled chicken-or served on crackers with a mild, creamy cheese. And if you’re really ready to look at rhubarb as more than pie filler, try it stewed with a drizzle of honey and spooned over broiled thin fish fillets.

Saturday, May 14, 2011

Lodi Lake Park

Sip, swirl and savor from a selection of 250 handcrafted wines from 50 Lodi wineries. Passionate winemakers and winery representatives welcome guests, offering practical knowledge and sharing their delicious wines. Enjoy local provisions, learn some new tips at the ZinFest Wine and Cooking Schools, or relax along the beautiful Mokelumne River to an eclectic mix of live music. Guests can peruse merchandise from regional vendors and take home a commemorative bottle of custom blended Old Vine Zinfandel from the ZinFest Wine Shoppe. There is no better way to celebrate the fantastic wines of Lodi Wine Country! Tickets include a ZinFest wine glass, wine tasting, participation in seminars and entertainment. Festivities are held from 12 noon – 6 pm.

Tickets are $45 in advance and $55 at the gate.

Must be 21 years of age to attend. As a friendly reminder, even great wines should be enjoyed in moderation. Designated drivers are strongly encouraged. Designated driver tickets are available for $10 each.

ZinFest takes place at Lodi Lake Park, located at 1101-1301 W. Turner Road in Lodi, California. Click here for directions and parking information.

The Wine

Savor the bounty of the Lodi Appellation’s array of varietals- from Albarino to Zinfandel. With 250 Lodi wines to taste from, wine novices and aficionados are sure to find a new favorite!

The Food

Indulge in regional cuisine from the best of San Joaquin County’s gourmet food purveyors. A selection of items will be available for purchase from each vendor, reasonably priced under $10.

Entertainment

Lounge along the Mokelumne River or get up and groove to an assorted mix of live entertainment. Enjoy live bands, strolling entertainers and, our newest addition, the ZinFest Piano Bar – where you can purchase a glass of wine, request songs and sing along with familiar tunes!

Merchants

Browse from a collection of artisan merchants as they display one-of-a-kind merchandise. Take a piece of wine country home with you, whether it’s local olive oil or reclaimed wine barrel furniture.

ZinFest Cooking School

From regional celebrity chefs to local, award winning culinary experts, ZinFest takes great pride in creating fun and informative cooking classes for event guests. One winery is featured in each class, partnering winemaker with chef, for an engaging tasting and educational experience.  Discover a new favorite dish and become the star of your next dinner party. The ZinFest Cooking School is open to all guests, with new demonstrations taking place each hour.

ZinFest Wine School

Trendsetters and legends unite in the ZinFest Wine School. Listen as local experts and guest speakers engage in topics from “Blending your own Zinfandel,” to what cheese pairs perfectly with Lodi wines, and much more… Sip, savor and swirl your way through the afternoon. The ZinFest Wine School is open to all guests with new demonstrations taking place each hour.

It’s clear that folks love shopping this way, enjoying everything from local music to local crafts at the same time they get their local foods.

And it’s great for farmers, too. They can cut the price-hiking midddleman, expose their farm brand to hundreds of locals each week, and break down the social barrier between growers and consumers.

What’s even better is that Among other things this means:

• Far less packaging.
• A much shorter distance that food travels, equaling both a smaller carbon footprint and food that’s retained more nutrients.
• Often lower prices and more choices.
• An opportunity to really learn about what grows in your region and how to cook it.
• A chance for entrepreneurs to enter the local food manufacturing market with salsas, sauces, soups, jams, pickled and fermented foods and baked goods. (Maybe even wine and beer!)
• More of your money spent stays in your local economy.

In 1994 in the US there were 1, 755 farmers markets. Last year that number had swelled to 6, 132 according to the USDA’s website, which represented a 16% jump in markets over 2009. And the trend just continues.

This is the future and it can fit in your basket.

Sacramentans are lucky to have several choices when buying fresh flowers, fruit and vegetables from Northern California farmers.  A few are open all year long, while others are seasonal, mostly opening in May and running through October. Some are morning markets, while others are afternoon ones.Farmers offer a variety of fruit and vegetables, but shoppers can also buy fresh tulips, irises and other flowers, organic cheeses, artisan breads and pastries, raw and seasoned nuts, cut and planted herbs, and other specialty food.

SUNDAY MARKETS

Sacramento Central
If you can manage to wake up early on a Sunday morning, make your way to the Sacramento Central farmers market where you’ll find many Asian produce. Shoppers will find great prices at this Midtown market, which is among the larger markets in the area.Guide Tip: Get here early. Since this is a popular market, on a few of my visits, some vendors ran out of food.

• Location: 8th and W streets, underneath Highway 80
• Hours: 8 a.m. to noon, open all year

TUESDAY MARKETS

Roosevelt Park
Roosevelt Park is among two farmer’s markets along P Street. Along the perimeter of the park, shoppers can buy vegetables, fruits, nuts, meats, herbs, flowers, baked goods and cheeses.

• Location: 9th and P streets
• Hours: 10 a.m. to 2 p.m., from May through October

Fremont Park
Just down the street from Roosevelt Park is Fremont Park. Vendors are spread along the perimeter of the park.Guide Tip: Finding a parking space can be a challenge at both of these parks. If you’re lucky, you’ll find a metered spot. Remember to keep track of the time to avoid getting a ticket.

• Location: 16th and P streets
• Hours: 10 a.m. to 2 p.m., from May through October

WEDNESDAY MARKETS

Casear Chavez
Caesar Chavez Memorial Plaza is abuzz with shoppers from area office buildings at this downtown market.

• Location: 10th and J streets, in front of City Hall
• Hours: 10 a.m. to 2 p.m., from May through October

THURSDAY MARKETS

Downtown Plaza

Tucked away in the walkway between Macy’s and the Holiday Inn is the Downtown Plaza farmer’s market where you can buy fruit, vegetables, bread, olive oil, flowers and nuts.Guide Tip: Parking can be tough in this area. Your best bet is to park in the Downtown Plaza West Garage on L Street, which is right next to the market.

• Location: 4th and K streets
• Hours: 10 a.m. to 2 p.m., from May thru October

• Hours: 7 a.m. to 11 a.m. all year long

http://www.localharvest.org/farmers-markets/list.jsp this is a list of farmers markets

Discover the Sierra Vintners Wine Trail

Presented by Coldwell Banker | Grass Roots Realty

Click Here to Get Your Tickets

Saturday, May 28th, 2011

12:00pm to 5:00pm

Sunday, May 29th, 2011

12:00pm to 4:00pm

Tickets

Early-Bird Weekend Pass – $40
(through Sunday, May 22)

Last Minute Weekend Pass – $55
(after May 22)

Designated Driver – $10

Your ticket will entitle you to a commemorative wine glass, map and wristband giving you access to all fifteen wineries and their Wine Trail festivities. They can be picked up on the day of the event at any of the participating wineries.

Purchase

Online at www.SierraVinters.com or at any participating winery

For Questions or Assistance:

info@sierravintners.com or 530.205.3016

Participating Wineries:*

• Avanguardia Wines
• Bent Metal Winery
• Coufos Cellars
• Double Oak Vineyard & Winery
• Indian Springs Vineyard
• Lucchesi Vineyards & Winery
• Montoliva Vineyard & Winery
• Naggiar Vineyards & Winery
• Nevada City Winery
• Pilot Peak Winery
• Sierra Knolls Vineyard & Winery
• Bear River Wine Tasting
• Sierra Starr Vineyard
• Solune Winegrowers
• Smith Vineyard
• Szabo Vineyards

Harvest Sacramento harvests unwanted fruit from neighborhood trees for donation to local food banks. This project of Soil Born Farms germinated from a seed planted by two area residents, Mary McGrath and Robin Aurelius, who were pained by the sight of rotting oranges piled in the streets of East Sacramento every Spring. In early 2009, a grassroots campaign to harvest oranges in the McKinley Park area engaged over 30 volunteers and donated about 3000 pounds of fresh citrus to the Sacramento Food Bank. From this success it was apparent that with more organization and effective outreach, substantial contributions of fresh fruit and vegetables throughout the entire year could greatly enhance the offerings of local food assistance agencies. The true strength, longevity and effectiveness of this project will be directly proportional to the level of direct community involvement, so please Get Involved and Donate.

• Harvest Totals

  So far in 2011…27,065 pounds of oranges, lemons, grapefruit, tangerines, tangelos, kumquats, and pomelos.

  2010-18,783 pounds
  2009 -20,022 pounds

Volunteer opportunities in Sacramento:

Saturday April 23rd from 10 am to 2pm (REGISTER)

Saturday April 30th from 10am to 2pm (REGISTER)

We will meet at our Farm on Hurley Way harvest from trees in fairly spread out area…potentially including East Sacramento and Fair Oaks in addition to the Arden-Arcade/Carmichael area.  We will be carpooling in harvest groups to each location, so if you have a vehicle that can cary fellow volunteers, we may ask for your help.  Volunteers should park at Jonas Salk High Tech Acadamy (2950 Hurley Way) parking lot.  There is a stop light at the entrance to the school and you will see the back side of the farm to your left as you enter into the actual parking lot.

MOTHER’S DAY:  MAY 8, 2011

Pamper your mother on Mother’s Day this year!  Let someone else do the cooking and cater to her for 3 hours on a fun and rewarding Culinary Walking Food Tour.   Gift Certificates Available.  Surprise your mom by giving her a City of Trees Food Tasting & Cultural Walking Food Tour.  Unique, tasty and memorable!  We take our participants behind the scenes to 7 different locations, meeting executive chefs, owners and seeing where locals frequent.  Our tours are available throughout the entire week in downtown Sacramento.  Visit our website to learn more about our food tours and what your mom can expect by participating.  We accept all major credit cards.  Purchase a great Mother’s Day gift today!

Finding the Right Egg

Organic: Chickens must be fed organic feed without animal byproducts, be “free range” and the use of antibiotics is prohibited. The feed may or may not be processed organically. Read the label.

Cage-free: Instead of the cage system, chickens are kept in large poultry barns. The floor is open and the chickens can sometimes walk around the barn. There is no standard, however, for how much open space is required per bird or what types of antibiotics are administered. The hens are often de-beaked to prevent pecking. Oftentimes the temperature and light in the barnm is manipulated to mimic the seasons and force the birds into irregular production cycles.

Free-range: Chickens must have access to an outdoor space, which might include a dirt, sand or concrete. Producers who practice this method often have small doors in the coop that open out to a fenced yard.

Vegetarian-fed: Chickens are kept indoors as foraging for food outside might include bugs, which is not considered a vegetarian diet.

Omega-3 enhanced: The chickens are fed ground flaxseed, algae or fish oil in combination with their feed to enhance the levels of omega-3s.

Day range pastured poultry and pasture pens: Chickens have a fenced pasture where they range during the day. At night they are housed inside a permanent, or semi-permanent, coop with open floors. Pasture pens are outdoor movable shelters. They have no floors, so the chickens live right on the ground, and a cover protects them from too much sun and rain. The feed is a combination of pasture and commercial, organic or other feed. Read the label. —CL

How to Hard-Boil an Egg

When cracked open, a farm-fresh egg will reveal the yolk practically standing up as a result of its strong “muscle tone.” While there are many delicious ways to prepare fresh eggs, hard-boiling them is not recommended. Due to its freshness, the shell sticks to the white of an egg like a second skin and you’ll find it difficult to remove it without also removing parts of the egg white. The benefit of farm-fresh eggs is that they have a longer shelf life than commercial eggs, so hold onto them for a couple weeks.

The perfect hard-boiled egg is easy to prepare. Here are some tips for making sure your hard-boiled, farm-fresh eggs come out just the way you want them.

For large eggs, boil the water before submerging the eggs directly from the fridge into the pot. The water should cover the tops of the eggs by about 1 inch. Cook the eggs for:

• 6 minutes—for the perfect soft-boiled egg
• 9 minutes—for a hard-boiled egg with a soft yolk
• 10 minutes—for the perfect hard-boiled egg
• 11 minutes—for a hard-boiled egg with a firm yolk To cool the eggs, drain them and then add cold water to the pot. Let them sit before draining the eggs again once they are cool to the touch. To peel, gently tap each egg on your kitchen counter and pull off the shell, starting with the wide end of the egg (where the air sac is). Eat whole, make deviled eggs or store them in the fridge if you don’t plan to use them within four hours.