Posts Tagged ‘Sacramento Valley Farms’
We tour all around different cities looking for what might be a winner and hot topic to talk about with our food tour participants. Trying to stay ahead of the kitchen mallet as to what is trending compared to what is here to stay in the culinary arena has its perks and challenges. Local Roots Food Tours has compiled their top finds on what you might experience in 2013 while on your “foodie adventures.”
Top 10 Culinary Trends For 2013:
1. Chef’s behind closed curtains is a thing of the past. 2013 will continue to bring celebrity (as well as local chefs) front and center hosting special themed culinary events, symposiums and contribute to hands-on cooking classes. No more hiding behind the frying pan – their talents and passion will continue to be exposed with many culinary events. We are looking forward to seeing more of our local executive chefs come out and support Sacramento’s Farm to Fork Capital of America efforts by offering some pretty awesome cooking events in and out of their kitchens in 2013.
2. Restaurant gardens – Whether it be in back alley gutters or a transformed back lot, gardens are popping up all over the nation. Chefs cite many logical reasons why restaurant gardens are a good idea: cost, convenience, control, sustainability. The concept of in-house farming is hardly new and the trend has hit far and wide—there are countless restaurants tilling their own soil and planting the seeds for vegetables that will eventually appear on a customer’s plate. A small farm adjacent to an eating establishment keeps that path from farm to table about as short as it can get. One example we love is share is Mineral Restaurant in Murphys, CA. Executive Chef Steve Rinauro and partner/co-owner Maya Rinauro have been busy planting, weeding, watering and harvesting their restaurant garden in 2012. Their farm to table philosophy is lived vivaciously every day in their vegetarian menu. For those restaurants who don’t have the option of a garden out their back door, buying plots of land in local farms creates a great option. One local farm in Sacramento, Feeding Crane Farms offers such plots to local Sacramento chefs…..the next best thing to offer local farm ingredients.
3. Nordic food is out – Peruvian and Korean food is in for 2013.
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Many might wonder what actually defines; “Agritourism” Is it a trend or just a catch phrase that is becoming more and more prevalent in agricultural communities? Agritourism is widespread in America. Agritourists can choose from a wide range of activities that include picking fruits and vegetables, riding horses, tasting honey, learning about wine and cheesemaking, or shopping in farm gift shops and farm stands for local and regional produce or hand-crafted gifts. People have become more interested in how their food is produced. They want to meet farmers and processors and talk with them about what goes into food production. For many people who visit farms, especially children, the visit marks the first time they see the source of their food, be it a dairy cow, an ear of corn growing in a field, or an apple they can pick right off a tree.
Northern California is growing their Agritourism and several tour companies offer great options in the form of tours and events in which participants are taken directly to the farms, the cheesemakers, the winemakers and bakers. So many options to choose from……are you ready to go?
1. Local Roots Farm & Wine Tours in Sacramento Valley
Sierra Foothills Farm & Wine Bus Tours take participants on a 4 hour bus journey through the beautiful hills and valleys of Placer County visiting local olive groves, mandarin orchards, organic farms, beautiful vineyards and an indoor produce market and bakery. The opportunity to meet passionate farmers and vintners on each tour stop. Tours include a gourmet lunch which includes farm to fork ingredients from placer county farms and wine tasting at local vineyard. Tours are offered Saturdays and Sundays year round. Custom group tours for private parties are offered 7 days a week.
2. Ag Venture Tours in Salinas Valley
Van tours planned around the Monterey Bay Region stopping at several chosen organic farms in the prosperous Salinas Valley. Different tour options. Advanced ticketing required.
December is filled with many chances to go out and explore our hills, valleys and peaks. Northern California is blessed with farms, vineyards, and the chance to shop locally. Get out your calendars and plan for a few weekend road trips this December….it’s time to get up and get active!
5 Ways to Explore your Own Backyard:
1. Twin Peaks Orchards Fruit Tasting Open House – Placer County http://www.twinpeaksent.com/events.htm
Sunday, December 2nd - 11am – 3pm Free admission. Fruit tastings, u-pick mandarins & persimmons, brick-oven pizza, shopping, farmers market, hay rides, and so much more! Fun for the entire family!
2. Holidays in the Hills Toy Drive – Placer County Wine Trail http://www.placerwine.com/events.htm
December 8th & 9th: 11am – 5pm; 17 Participating Wineries – Free Tastings with Unwrapped Toy Donation. Live music, food, Christmas shopping, carolers, chocolate tastings, vineyard tours…..lots of fun in beautiful settings.
Download – Holidays in the Hills Wine Trail Map
Come join Local Roots Food Tours as we get up close and personal with local farmers, vintners, and executive chefs in our new Market-To-Plate Executive Chef’s Tour! This tour takes you through a popular downtown Sacramento farmer’s market, Cesar Plaza Farmer’s Market or East End Capitol Park Farmer’s Market and then into a four course, four star dining experience prepared by two local executive chefs!
This tour is a culinary and educational adventure. Participants are guided through an open-air market, where you can chat with the farmers and producers as the aroma of herbs and flowers waft around you. You’ll learn about what’s in season and how to choose and prepare foods from their seasonal harvest. We will meet local olive oil producers, lavender and flower producers, meat producers, and other artisans – in short, people who love to work with and talk about food! A shopping experience like no other!
Our tour continues with a 3 course exclusive lunch prepared by Executive Chef Michel at Morgan’s Restaurant (a four star, hidden gem restaurant serving farm-to-table ingredients). Lunch will be prepared using fresh local seasonal ingredients. Chef Michel will educate participants on how to use the produce they purchased at the morning market and share his culinary wisdom and passion for fresh, local ingredients. Definitely an up close dining experience! Lunch will be paired with a selected local wine.
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Ready to explore hidden gem restaurants and eateries in one of California’s oldest and most preserved Gold Rush mining towns, Nevada City? Nevada City is famed for its church steeples that rise above the Sierra foothills and its gorgeous fall foliage. Join our fun and trained tour guide as we wander through former gold assay offices, saloons, and foundries to find restaurants, wineries, and stores that maintain the look and character of the days when eager miners crowded the town, ready to find their fortune.
Come hungry! This tour is ‘lode-ed’ with delicious foods from the best cuisine Nevada City has to offer. Savor the tastes from 8 restaurants/eateries are on this food adventure! We’ll try award-winning wines and dish after dish of foods made from fresh, local produce. Hear about how Chinese immigrants played a major role in the development of northern California’s agricultural dominance, and how without a few determined people, we might be speaking Russian today.
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September 13, 14 and 15th @ the Sonoma County Fairgrounds
Come witness farmers, gardners, chefs and food organizations as they gather together in what will likely be the largest event for heritage agriculture ever held. Learn from America’s top growers and food celebrities! Dozens of seed companies and organizations will be present. Workshops, demonstrations and great music!
See over 4,000 varities of heirloom produce on display showing the diversity of heirlooms. You will be able to browse through over 200 exhibitors and purchase organic, natural and original food products, art and garden related items from many unique vendors.
You have the opportunity to learn from nationally renowned speakers, writers and farmers! Guest speakers will be sharing their wealth of information and experience throughout the entire exposition. Priceless knowledge and expertise with Dr. Vandana Shiva.
All profits from the National Heirloom Exposition will be donated to school garden projects and other food and garden-related charities.
For more information and further details visit: www.theheirloomexpo.com
Imagine Sacramento offering a “People’s Garden” which would provide fresh organic produce for the area’s homeless and needy. The garden would also serve the people of Sacramento as an outdoor classroom and a community hub for all ages. What if Sacramento offered a garden project where their locally grown food is sold to restaurants, at Farmers Markets and community organizations with similar aims of improving neighborhood food security. Individuals who would be hired to work the large garden program would see the farm as a place for self-growth and healthy community development, while beautifying their neighborhood.
One company is offering a huge opportunity for cities like Sacramento to partake in such an idea. Nature’s Path Organic believes that urban farming is a model of sustainability that can help make fresh, organic food available to everyone.
“Our goal is to plant it forward”, notes Arran Stephens, founder and CEO of Nature’s Path. “By providing access to healthy, organic food and the education needed to grow it, we hope to encourage and cultivate socially responsible community leaders who will bring people together to feed those in need.”
In 2011 Nature’s Path is putting their money where their hearts are by offering GARDENS for GOOD program, providing $65,000 in funding to support 3 urban farm projects. Have a project in mind?
Here is how you can get involved:
1. Nominate: visit www.facebook.com/NaturesPath and “Like” Gardens for Good to enter an urban farming project into this year’s grant contest.
2. Participate: View applications and vote for the project that you believe is making the greatest impact on their community.
3. Activate: Spread the word and activate your community to support urban farming in your neighborhood. Help their mission go viral!
Sacramento – are you ready to make a difference and start planting your “People’s Garden”? Plant it Forward!!
Come out and visit your local farms and you will be able to buy some seasonal products from them. Featured farms are Steamboat Acres-Oganic pears, Fra…ncis Ranch- Organic Vegitables, Double M Farms-Free Range eggs, U-pick pears, Giacoma- Natural Honey, eggs, R. Kelley Farms- U-pick vegitables, Maggi’s Farm-pears, Ceccarelle Hood Ranch-pears
The mission of the Sacramento River Delta Grown Agri-Tourism Association is to promote agricultural sustainability and profitability of local farmers in the Sacramento River Delta area through agri-tourism and agri-education by providing public accessibility to local farms while enhancing the public’s awareness of production agriculture and the enjoyment of the rural farming experience.
- These boots are made for walking: If your work shoes are more fashionable than functional, bring some walking shoes just for market.
- Give me a nickel, Brother, can you spare a dime: Smaller bills and exact change are greatly appreciated by the farmers and their employees.
- Bless the child that’s got his own: Bringing reusable bags or baskets will help to keep you organized and your environment happy.
- To everything — turn, turn, turn: No two markets are just alike. The markets will continue to grow as we approach peak season. New growers arrive as new crops are ready for harvest.
- What’s going on: Feel free to ask questions. The growers, sellers, and the market manager will be happy to help.
- Respect! (Just a little bit): Please treat the displays with care. Squeezing can do costly damage to many delicate varieties. We are ready to help you pick out the best fruits and veggies.
- I see your true colors shining through: Know that good fruit does not have to look perfect on the outside to taste absolutely divine.
- You better shop around: It’s always best to take a quick trip around the market to find the best deals and quality.
- Getting to know you: Spark a conversation with your fellow customers. They will likely have a new recipe to share with you. Have fun!
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.