Skip to main content

Farm-to-Table Pop-up for Edible Monterey Bay

I just found out that I have the assignment to cover Edible Monterey Bay's Pop-Up Breakfast at the Westside Santa Cruz Farmers Market on Saturday, August 25th.

This event (check out the preview written by Amber Turpin) is a joint effort between the Santa Cruz Community Farmers' Markets and Chef Koebel's organization Local FATT (Food Awareness Through Teaching).

Yippee! I love getting to go somewhere, eat, learn, and then go home to write about the experience for other local foodies. Best. Work. Ever.

Salty-Caramel Sticky Buns with house-made raw honey butter, created in part by Companion Bakeshop; House Ground Fennel-Molasses Sausage with a little bit of El Salchichero’s magic behind it; pizza topped with the fennel sausage, Harley Farms chevre and wilted greens, then wood fire-baked and served with scrambled eggs. Local salmon, bacon, more eggs and seasonal fruit will also share the limelight. And we all sit, family-style at long tables, using our own plates and utensils to minimize waste. Love it!

If you want to join the fun, go to the Edible Monterey Bay website and look at 'Edible Events' on the left-hand side of the page.

And for information about a series of events at the Downtown Santa Cruz Community Farmers' Market called the Santa Cruz’ FoodShed Project, check out the post I wrote - Peach Party -  about their August event. There are three more in the series!

There are lots of great happenings in the foodie world on that side of the Monterey Bay. I am so excited to be a part of it.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce