Eatwell Dinner and Discussion

Eatwell. Drinkwell. Be Merry. 

Tuesday February 24th, 2015

18 Reasons Kitchen San Francisco

https://18reasons.org/classes-events-eatwell-farm

 

EcoFarm 2015

Another inspirational, productive, and fulfilling EcoFarm Conference! 

January 21-24, 2015
 
Here are just a few of the highlights:

Seed Exchange

Sustie Awards

Sunset at the beautiful Asilomar Conference Grounds

https://eco-farm.org/conference

CAFF and 18 Reasons host a dinner Discussion with Eatwell Farm

Announcing the 2nd in a series of CSA-focused cooking classes held at 18 Reasons kitchen in San Francisco! 

Join CAFF and Nigel & Lorraine Walker of Eatwell Farm on February 24th for dinner and a discussion of sustainable, small-scale, farming! Limited seating available. 

https://18reasons.org/classes-events/2015-02-24/dinner-discussion-eatwell-farm-community-alliance-family-farmers

A three-course dinner discussion paired with wine.

CAFF and 18 Reasons are happy to be co-hosting the second dinner in a series focused on local farms offering community supported agriculture (CSA) programs. Nigel and Lorraine Walker of Eatwell Farm will join us at the table to discuss their 105-acre operation in Dixon, an hour East of San Francisco.
With more than twenty years of farming experience under his belt, Nigel is equipped to answer any farming question you have for him. Lorraine is the founder of Drinkwell Softers, a good food company that developed from her passion for fermentation, and has endless recipe suggestions! Meet your farmers and enjoy a three course meal created by 18 Reasons' Chef Michelle from the ingredients of an Eatwell CSA share.

MENU  
Romanesco with Green Garlic Aioli  
Farro, Butternut Squash, Pistachio + Arugula Pesto  
Tangerines + Fresh Dates, Bi-rite Creamery's Earl Grey

Nigel Walker was born in Leicester (pronounced "Lester"), England, and studied at Writtle Agricultural College in Essex. Though the school taught production farming with chemicals, Nigel received permission to fulfill his practicum at an organic farm in Kent, England. He studied drip irrigation in 1985 in Israel, a country where “if you waste water it’s treason.” He returned to England and farmed there until moving to California in 1992.
 
Lorraine Walker met Nigel in 2008 and married him in 2011. Getting involved in the farm initially in a support role, she developed Drinkwell Softers from her interest and passion for fermented foods into a fully-fledged business, adding efficiency, value and diversity to what Eatwell Farm has to offer.

Farm Fresh to You: Dried Orange Ornaments

Happy Holidays from CAFF!

 

  

Here is a re-post from Farm Fresh to You in the Capay Valley, homemade and all-natural tree ornaments!

Read more on their blog: http://blog.farmfreshtoyou.com/2014/12/how-to-make-dried-orange-ornaments.html

How to Make Dried Orange Ornaments

Ainsley helps to decorate the family Christmas tree

Each year we try to make something natural and eco-friendly to add to our tree decorations. This year we landed on citrus ornaments, which make such a cheerful and fragrant addition. Although we chose oranges this year, lemons and grapefruit would also work well. 



This is a very simple craft to do with your little ones and will make a colorful impact on your Christmas tree.

Imogen Prepares to Thread the Orange Slices

DRIED ORANGE ORNAMENTS

Makes 20 Ornaments

WHAT YOU NEED:
5 oranges
1 sharp knife
needle & thread
baking Sheet
oven

DIRECTIONS:
Preheat oven to 200 degrees.Using a sharp knife, slice oranges thinly, you should be able to get 5 nice slices per-orange. Lightly dab off any extra juice with a towel.

Arrange orange slices on a baking sheet and put into oven for two hours.

Reduce oven heat to 140 (that is as low as mine goes) and remove the orange slices from the baking sheet and place directly on rack. 

Turn slices once after about an hour to keep them from curling or sticking. Turn off oven and leave overnight. 

The following morning, remove slices from oven. Use a needle to thread a string through the orange slice. Tie in a knot to make a loop.

And that’s it! With minimal effort, you have 20 all-natural rustic ornaments to adorn your tree with. And since you made them by hand, you get bragging rights when guests visit for the holidays and comment on your lovely and unique tree ornaments.

To find this craft and other seasonal recipes, visit our website.

We want to wish everyone a safe and healthy holiday season!

CSA Surprise Box

 

 Pushing aside those familiar carrot tops and kale leaves you might discover a mysterious, bulbous, root vegetable at the bottom. Maybe you spot an unidentifiable leafy green, and you'll have to make the decision- do I eat this raw or cooked? Like a See's candy box that comes with a map for the chocolate, you grasp the weekly newsletter hoping that your local farmer showed mercy and provided recipe suggestions.

CSA shares are responsible for introducing people to new vegetables nearly every week, it's one of the great pleasures of investing in a farm share.  

You might know Bok Choy but how about Gai Lan, Gai Choy, or Choy Sum?

NPR's food blog, The Salt, explores the new vegetable hybrids that could make their way into your CSA box in the coming seasons. "Kalettes" are a cross of Kale and Brussel Sprouts, a hybrid vegetable that didn't exist until 2010. But, you'll also see some of our old favorites, like rainbow carrots, which have been cultivated for more than 1,000 years. 

Read more here: http://www.npr.org/blogs/thesalt/2014/12/11/369675821/kalettes-broccoflower-and-other-eye-popping-vegetables-for-2015

CSA Farm Profile: Riverdog Farm

Riverdog Farm

Guinda, CA

 

The “rule of threes” states that things that come in threes are inherently more satisfying or more effective. That rule holds true when it comes to Capay Valley CSA farms!  Fully Belly Farm, Good Humus Produce, and Riverdog Farm are just around the corner from each other and promote similar bio-diversity and sustainable farming practices. It’s no wonder they have so much in common; the founders of Full Belly and Good Humus played a key role in mentoring Trini Campbell and Paul Mueller of Riverdog Farm in Guinda, CA.

Riverdog is a certified organic mixed vegetable farm with pastured pigs and chickens. The farm also offers organic melons, walnuts, and almonds. Growing from 2 acres in 1990 to the 500 hundred-acre operation it is today, took great skill as well as support from the community. Each week hundreds of loyal customers pick up their CSA share, from Sacramento to San Francisco.  Learn more about Riverdog’s CSA program here.

When asked about her inspiration to start farming, Trini listed the usual motivations, such as working outside and growing healthy food for the community. But Trini mentioned another important factor in her choice to start a farm; providing a healthy, pesticide-free, environment for farm workers.

Loyal members like Riverdog Farm allow CAFF to continue advocating for small-scale farmers and sustainable agriculture.

Food waste

Strategies for reducing food waste in the kitchen and the school lunchroom: