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

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

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