December 10, 2009 | 
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Finding the sacred in our lives – blending with the land beneath our feet
There is an old Germanic word for homeland that is translated into the word “odal,” which, in the past, meant to sink into and blend ones nature with the land until they are inseparable. This concept changed to a feudal, or “fehu-odal,” system sometime around 1000 A.D. when the notion of commerce changed into a monetary economy where land became identified with a title which could be sold on the open market.
“Odal” can be considered as the rights that go down into the earth while “fehu” describes that which runs upon the surface of the earth in land rights. In an “odal” system, matter was not separated from the spiritual, and there was a relationship with the spirit of the land.
Today’s desire to build sustainability and environmental awareness into all that is done upon the earth perhaps can be considered an offshoot of the concept of old, and establishing an “odal” relationship to the land has been a primary mission for Epi in her Labyrinth House project. This is a sacred stewardship and part of determining how to make changes to the land in her care is making decisions which honor the relationship to the spirits of the land.
According to Vine Deloria, Jr., Lakota Scholar, there are four main categories of sacred lands: places of historical importance created by human action, such as the Gettysburg Battlefield and Wounded Knee massacre; places created by mysterious forces such as those recorded in myths and legends, including the pyramids and Stonehenge; locations in which the divine revealed itself to humans, such as the burning bush on Mount Horeb; and, finally, new locations are continually being revealed as sacred places.
Deloria goes on to say, “In sacred sites lies a vision of our future and the planet on which we live. The attitude of our species is that this whole thing was created for us. It has no value except how we use it. The basic problem is that American society is a ‘rights society’ not a ‘responsibilities society.’ What you’ve got is each individual saying, ‘Well, I have a right to do this.’ Having (these) places … means you are always in contact with the earth, you’re responsible for it and to it.”
“The ground on which we stand is sacred ground. It is the dust and blood of our ancestors.” Chief Plenty Coups, the last great chief of the Crow nation.
Let us honor the sacredness of earth and look to honor the spirits of our land in all the decisions we make.
On the Trails with Epi
Flowery School and
Community Garden
The voices of 18 second-grade students pierce the air with excitement and anticipation as Kate Ortolano, one of the founders and the manager of the school garden, breaks them into three groups to work in the massive garden at Flowery School. One group is sent to the raised beds where their teacher, Juan Carlos, helps them plant red onion sets, the second group plants pea seeds in small peat pots to germinate in their greenhouse, while the third salvages seeds to save for next year from the 400-pound pumpkin grown this year and breaks up large sections of it for the compost pile.
There’s a butterfly habitat, a flower garden, an orchard of almond, pear, fig, espaliered apples, and pomegranate trees, a grape arbor with tables underneath for eating the food grown in the garden, artichoke plants, and an 8-foot-tall structure for growing gourd vines. The gourd hut has a six-sided configuration outlined with large wooden poles and a network of twine on which gourd plants grow over the summer until it becomes a shelter for children to use as a quiet retreat when they return to school in the fall.
The brainchild of Bob Gossett, Brian Sheppard, Jose Zumudido and Ortolano, the project broke ground in 1997, literally breaking up asphalt for its installation, utilizing a small grant from the Sonoma Valley Education Foundation.
Today, every child in the kindergarten through fifth-grade in this school spends one hour a week in the garden, learning about plants, insects, the water cycle, and growing all varieties of vegetables and herbs on a year-round basis. There’s also a section set aside for community gardens and volunteers who care for the garden during the summer.
Once the fruit and vegetables get to maturity, the children harvest, cook, and eat the food they have grown. On the day of Epi’s visit, the children tasted pumpkin seeds and raw sorrel from the garden, each munching and describing the lemony taste of the sorrel.
The garden has sponsors, including Walsh Vineyard Management of Napa and the Jim and Elizabeth Kemp Family. It’s a community affair and brings family and school together in events such as the annual Salsa Party in the garden now in its 11th year. The occasion included cooking with the vegetables from the garden while enjoying music and cultural exchange.
Let us support those who are working to bring gardens to all the schools of the Valley. It’s a good way for children to learn the cycles of nature, how food is grown, and, ultimately, respect for the spirit of the earth.
Odds & Ends
Olive Season Events
There is something to be said for “firsts.” The first time … whatever it is … there is anticipation, excitement and a desire for time to flow so the experience can begin. Then, there is the magic of tradition, the events that happen year-in and year-out with regularity. While there might not be the same anticipation, there is a sense of the rhythms of life flowing through that brings stability and security to our lives.
Reclaiming a tradition which goes back many hundreds of years, Sonoma celebrated the annual blessing of the olives last Saturday and kicked off the “Ninth Annual Olive Season” in the Valley, honoring our agricultural heritage. Associated with the sacred, it was a commemoration of the past as well as thankfulness for our present harvest. Other events this week include:
Olive Curing Seminar with Don Landis – Dec. 13, 11 a.m. to 1 p.m.
Learn how to cure olives at home. Free. Cline Cellars Barrel Room, reservations required. 707.823.5097, or olivedon@hotmail.com. Fifteen-percent wine discount to all attendees. 24737 Arnold Drive, Sonoma, clinecellars.com.
As part of the Christmas at the Mission program, this Sunday, Dec. 12, the League for Historic Preservation will open all three of their historic properties – Hooker House, Toscano Hotel and Kitchen, and the Maysonnave House from 5:30 p.m. to 8:30 p.m. There will be music, refreshments and exhibits at all the properties and admission is free.
Sonoma Valley Experience
restaurants and wineries
Valley of the Moon Villages Holiday Celebrations
The village of Glen Ellen is decorated with festive lights and moons, and businesses are featuring a Passport to Happy Holiday celebration for shopping in the village. Here are a few of the participating businesses we can support during this holiday season:
Arrowood Winery – part of the Gingerbread contest, Arrowood is featuring a complementary classic tasting for two as well a holiday gift collection packaged for gift-giving with their signature wines. arrowoodwinery.com
The Chauvet and Showcase Gallery – featuring an artist-in-residence each day and will be open until 8 p.m. on Thursday, Dec. 17 and Saturday, Dec. 19. Included is a gift of Christine’s homemade cookies. showcasegallery.com
Glen Ellen Inn Restaurant – Stop by for a “Pick a Perk” card – good for free garlic fries, sundae or corkage. glenelleninn.com
Glenelly Inn & Cottages – will be featuring Holiday Cooking classes on Dec. 13, 15 and 17. Gloegg, also known as Scandinavian warm-mulled wine, will be available for anyone stopping by between 3 p.m. to 6 p.m. on weekends through December. Their passport gift is a Wine Country Inns cookbook. glenelly.com
Olive & Vine – open every Friday evening with live, local music and a delicious menu starting at 7 p.m., featuring a holiday certificate for 10 percent off lunch for two. oliveandvine.com
Raymond & Company Cheesemongers – featuring a fantastic moon made of cheese and lots of mice. A cellist will play from 12 p.m. to 4 p.m. every Saturday afternoon through December and mulled wine and holiday treats will be supplied by Olive & Vine as well as a passport gift of artisan cheese. raymondcheesemongers.com
Swede’s Feeds & The Kenwood Farmhouse – The Kenwood Farmhouse will be featuring a holiday celebration on Saturday, Dec. 19 from 5 p.m. to 8 p.m. with appetizers, oil and verjus tasting, drinks and hot cider. Storewide sale of 20 percent will be from Friday Dec. 18 to Sunday, Dec. 20, excluding sale and consignment items. Passport guests will receive a votive candle. swedesfeedskenwood.com
Wildwood Farm – will feature their fanciful “steel woolies” decorated with holly and bows, frolicking throughout the gardens at Wildwood Farm under the light of our moon spinner sculpture. Their gifts are packets of seeds for red peppers and red Legion of Honor poppies. An additional discount of 15 percent off trees and shrubs will be featured during December and January for passport holders. wildwoodmaples.com
Wine Country Chocolates – will offer a free truffle to everyone coming in with a passport. winecountrychocolates.com
Through Jan. 10, Valley of the Moon Villages will be hosting a benefit providing food for clients and special treats and staple foods for their pets via Food for Thoughts. Donate pet foods at Swede’s Feeds and human food at these drop-off locations – Jack London Village, Glen Ellen Village Market, Showcase Gallery, Glenelly Inn, Vita Bella and Kenwood Plaza, with more locations to follow. All donations go directly to Food For Thought Sonoma County Aids Food Bank.
See all the businesses which are participating in the Valley of the Moon Villages Holiday Celebrations and learn more about the Passport to Happy Holidays at valleyofthemoonvillages.com.
Gloria Ferrer Caves & Vineyards – Sunday, Dec. 13, 11: 30 a.m. to 2:30 p.m.
Spanish Sampler and Catalan Holiday Luncheon – enjoy a popular holiday feast featuring Catalan cuisine paired with Gloria Ferrer sparkling and table wines. Tour the winery and caves and enjoy some hors d’oeuvres and lunch. $70, wine club members $56. 23555 Carneros Highway, Sonoma, 707.933.1999 gloriaferrer.com
Kunde Family Estate Friends and Family Wine Sale – Tuesday, Dec. 15, noon to 7 p.m.
Forty percent off all mixed cases, 50 percent off all closed cases including 2007 Gewürztraminer, 2005 Merlot, 2006 Barbera – Block 3BB04, 2007 Chardonnay – C.S. Ridge Vineyard, and 2005 Dunfillan Cuvée, 15 percent off non-wine merchandise.
Santa in the Springs at The Epicurean Connection – Saturday, Dec. 19, 11 a.m. to 1 p.m.
Get a photo with Santa while having a cup of hot apple cider, hot coffee, eggnog, or hot cocoa. Shop for holiday gifts, including artisan cheeses, locally produced culinary treasures, olive oils, jams, cookbooks and more. Bring canned food for donation to Food For Thought. 18812 Sonoma Highway, Suite C, Sonoma, 707.935.7960, sheanadavis.com
Sebastiani Vineyards & Winery Late Night Friday’s Wine and Music, Friday, Dec. 11, 7 p.m. to 9 p.m.
The Rolling Blackouts who opened the series and will be one of the last bands to play. From Sebastopol, the six-man band is a “rock ‘n’ rollin’,” blues playin’ favorite sure to get you everyone dancing. Dinner and light appetizers by Finish Line BBQ Catering of Sonoma will be available starting at 5:30p.m. 389 Fourth St. E., Sonoma, 707.933.3200, sebastiani.com
St. Francis Winery & Vineyards Ode to Crab Winery Dinner – Saturday, Dec. 12, 6:30 p.m.
Celebrate Northern California Crab season with Chef David and a menu featuring all things crab paired with a St. Francis wine including a special library selection. Reservations required – $130 general public, $104 wine club members. 888-675-9463 x 255, 100 Pythian Road at Highway 12, Santa Rosa, stfranciswinery.com
Sunflower Caffé has a happy hour price of half off all wine from 3 p.m. to 5 p.m. daily. 421 First St. W., Sonoma, 707.996.6645, sonomasunflower.com
Up & Down the Valley organization events
Sonoma Valley Mentoring Alliance New Years Eve Party at The Lodge in Sonoma – Dec. 31, 7:30 p.m. to after-midnight.
Ring out 2009 with the last big party of the year at the Pavilion Tent at the Lodge, inspired by a 1950s glamorous Cuban night club. The evening begins with a cocktail reception in the Stone Room with Cuban inspired beverages and food and ends with dancing to the “Cheeseballs” who are known for their dynamic stage show. Tickets are limited. $250 per person. sonomamentoring.org or 707.996.6843.
Boys & Girls Club Tree Lighting – Dec. 12, 3 p.m. to 5 p.m.
Enjoy refreshments, holiday crafts for the kids and caroling by the Boys & Girls Clubs Christmas Choir, let by Diego Garcia, choir director. Maxwell Farms Regional Park, 100 W. Verano Avenue, Sonoma.
Readers’ Books presents Romney “Nani” Steele and her book “My Nepenthe: Bohemian Tales of Food, Family and Big Sur.” – Sunday, Dec. 13, 4 p.m.
Part cookbook, part photography, part history and personal reminiscences, “My Nepenthe” weaves together assorted experiences of the famous California restaurant perched on the cliffs of Big Sur. Nani Steele is a writer, cook, and food stylist as well as the granddaughter of Bill and Lolly Forsett, the creators of Nepenthe. Pisoni Vineyards located in the Salinas Valley will be pouring.
Readers’ Books, 130 E. Napa St., Sonoma, 707.939.1779, readersbooks.com
Eating with the Seasons
In search of local, seasonal, and sustainable food
Kathy Perenti will be at the Friday market this month with her signature holiday wreaths. Special orders are available by calling her at 707.938.1535. Also, bay and chili pepper wreaths and eucalyptus wreaths are available from Juli Ortiz.
Mission Olive Preservation Restoration & Education Project volunteers are now at the market every week selling mission olive trees and educating everyone about the history of olives in the Valley.
Oak Hill Farm has salad mix, carrots, onions, garlic, celery, celery root, kale, chard, shallots, watermelon radish and beets, including the Chioggia variety which is red and white striped as well as broccoli, white cauliflower, and parsnips. Winter squash is available as well as arugula, spinach, red cabbage, burdock, purple topped turnips, collard greens and kohlrabi, parsnips, Savoy cabbage and fennel.
Juli Ortiz with Ortiz Brothers has red and green cabbage, Walla Walla onions, radishes, parsley, pod peas, mint, chard, carrots as well as scallions, leeks, cauliflower, young broccoli, head lettuce with large fluffy outer leaves, as well as carrots, arugula and spinach.
Steve from Mt. Moriah has grapes, pink lady and Fuji apples, and cherry apple juice.
Ed Miller and Anne from Twin Peaks have pomegranates, apples and three varieties of persimmons: hachiya, fuyu, and amagaki, an old-style Japanese chocolate persimmon, Meyer lemons and dried fruit including peaches, pears, figs and persimmons. New this last week is pomelo which is similar to grapefruit, yet sweeter.
Gary Peter brings organic cheese offerings each week from Spring Hill Cheese Company which produces over 30 varieties of cheese, as well as sweet creamery butter.
Sheana Davis will have her signature cheese, Delice de la Vallee mixed with cranberry currant or maple apple sauce. If you mention this column, receive $1 off your Delice de la Vallee. At her shop on Highway 12, The Epicurean Connection has an array of different sizes of baskets and boxes to create gifts for family and friends this holiday season. Santa is coming on Dec. 19.
Hector Alvarez of Hector’s Honey has all kinds of honey products including fresh bee pollen and candles, squash, onions, tomatoes, garlic, tomatillos, eggs and Bartlett pears. His apples include Arkansas Black, Fuji and Golden Delicious and hachiya persimmons are available.
Linda Carniglia of Mini Farm Products is at Friday’s market with her fresh mini greens including wheat grass, sunflower greens, pea greens, buckwheat salad and birdie greens. This week she will be selling cut varieties so stop by for a taste.
Buchanan Hollow Nut Company has pecans, pistachios, almonds, walnuts, and chocolate covered raisins. Stock up now for the holidays and freeze for freshness all year long. Ask John Buchanan or Michelle DeLucca about quantity discounts for holiday baking. Check out their holiday gift boxes and baskets and holiday nut brittle.
Nancy Prebilich of Gleason Ranch in Bodega specializes in pastured heritage chickens, pastured pork and grass-fed lamb.
Carson Hunter of Carson’s Catch brings Bristol Bay Alaska Sockeye Salmon to the market from the last, largest sockeye run in Alaska. Monterey Bay Aquarium has given salmon from Bristol Bay the cleanest rating of any salmon in the world. Hunter spends early summer catching and flash-freezing the salmon in a 200-year-old cannery nearby.
Rebecca Bozzelli, Sonoma Garden Park Manager, will have apples, persimmons, kale, chard, winter squash, and pineapple guava this week. 19990 Seventh St. E., 707.996.0712 ext.108 or rebecca@sonomaecologycenter.org.
Jesus’ Flowers and Anne from Twin Peaks Orchards operate a Farm Stand at 1065 Napa Road at Eight Street East from 2 p.m. to dark every Friday and Saturday. They will be selling fresh produce, seasonal fruit, jams, olive oils, baked goods, flowers and more. If you miss the Friday market, there will still be an opportunity for produce over the weekend.
I remain, yours truly, Epi Curious, your entrée to the Spirit of Sonoma in the best of food, wine and events in the Valley of the Moon.
Epi Curious, aka Patti Williams, began her career teaching cooking and nutrition classes. Leaving the education field, she has been an entrepreneur and partner in a financial advisory firm, has written a column for a Southern California newspaper on making a home environmentally friendly, and has been host to a series on a community public television station. She brings her love of cooking and a desire to nourish body and soul through the best of food, wine and events in the Sonoma Valley.
Patti can be reached directly at epi@pattiwilliams.com.
From the Recipe Box – This recipe is from Epi’s personal file and one that has been in her family for many years. It was adapted from a recipe in the food section of the Los Angeles Time in the 1950s and is an excellent substitute for fruitcake at holiday time and makes a good holiday gift. The original recipe used candied maraschino cherries.
Chip and Cherry Cake
Makes 1 9” x 3” loaf
3 eggs, beaten
1 cup sugar
12 ounces chocolate chips
1 cup chopped dates
1 cup dried cherries or currants
2 cups walnuts
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Butter loaf pan and line with parchment paper.
Mix eggs and sugar until well blended.
In a separate bowl, mix chips, dates, cherries and nuts and add to egg mixture.
Sift together flour, baking powder and salt. Add to mixture
Pour into loaf pan.
Bake at 325 degrees for 1 ½ hours.
Recipe can be also be baked in mini-loaf pans. Shorten baking time to 1 hour. Doubling the recipe will yield 5 mini-loaves.
