February 25, 2010 | 
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A way of life – supporting those who grow our food
Do you remember the book, “Diet for a Small Planet,” published in the early 1970s by Frances Moore Lappé? Part of a revolution in the way we look at food and hunger, the book concept provided inspiration for looking at fruits and vegetables in a whole new way.
Fast-forward to today and Lappé’s joint work with her daughter, Anna Lappé, to encourage the eating of fresh, whole foods and a reconnection to the earth and those who produce our food. Since Frances wrote the first edition of her book, the United States has lost approximately one-third of family farms and many surviving farmers are no longer independent, instead working for large food companies.
At Anna Lappé’s Web site eatgrub.org, grub is described, among other things, as healthy, local, sustainable food for all. The concept is simple, yet applying it to our lives on a daily “I’m really hungry and am too busy to cook” basis becomes challenging.
In a recent interview with Anna Lappé in the magazine Eating Well, to promote her new book “Diet for a Hot Planet,” she was asked about what three food choices will help combat climate change. Her answer was to choose local and organic foods, limit meat and dairy, and cut back on processed foods. This is a good place to start.
In Sonoma County, Health Action has launched iGROW through their interactive Web site igrowsonoma.com to encourage families and neighborhoods to start growing their own fresh fruits and vegetables. iGROW’s goal is to have a garden on every block and in every neighborhood.
In Sonoma Valley, a collaborative of businesses, agencies and individuals is forming the Springs Community Garden Coalition to establish a garden in Larson Park in Boys Hot Springs. Part of a series of initiates of Health Action, a public and private collaboration to improve the health of Sonoma County residents, iGROW is designed to support the growing, sharing, and eating of healthy foods throughout the county.
On the Trails with Epi
Friday Farmers Market at Depot Park
Eating fresh, local, sustainable food is easy in Sonoma, thanks in part to the growers who are committed to our local Farmers Markets. The year-round Friday market at Depot Park includes dedicated farmers who pack their trucks on Thursday and drive to Sonoma rain or shine to present the season’s freshest produce for our consumption. What’s not to admire and appreciate?
Farmers Markets are an urban phenomenon connecting farmers with consumers in a symbiotic relationship to the mutual benefit of each. While we can get tomatoes, strawberries, and peaches this time of year in our local grocery store, they’re not seasonal to us right now.
Perhaps Mother Nature, our first mother, knows what we need to provide health to us each season. Even though we can purchase a wider variety of fruits and vegetables on any given day of the year, the vendors at the Farmers Market present those foods which help our bodies get what they need during the current season. Right now, still in the middle of winter, it’s the bitter greens and squash that nourish and keep us well.
The Friday’s Market is run by the Sonoma Valley Farmers Market Board which just added new members Andrea Davis, Bill Dardon, John Robson, and Emily Fitzpatrick to its board which also includes Tiffany Brown, Jesus Hernandez, and President Jim Cahoon.
Since Epi moved here, she has been amazed at the wide array of food available in Sonoma Valley and has tried many foods new to her. Oak Hill Farm sells approximately 200 different varieties of fruits, vegetables, and flowers during a year. We can maintain and heal ourselves if we eat what’s in season in our area.
Part of eating foods new to us is also to keep diversity in the seeds which are planted. If a farmer doesn’t sell, he won’t plant and heritage foods are lost. Nature knows what we need. Let’s keep our body and our community well through supporting locally grown foods from the Farmers Market.
The Best of the Sonoma Valley Experience
food and wine
Big 3 at the Fairmont Sonoma Mission Inn & Spa will re-open on Friday, Feb. 27 with a thank you to all loyal fans of all menu items discounted 50 percent from Monday, March 2 through Thursday, March 5. Their $10 “Burger and a Beer” promotion will start Tuesday, March 9 offering a locals’ perspective at Sonoma County’s longest operating restaurant. The Big 3 Market also reopens on Feb. 27 with a 25 percent discount on all items. 100 Boyes Blvd., Sonoma, 939.2410.
Joe-2-Go
Teaming up with Friedman’s Home Improvement, local resident Heidi Stearn is bringing gourmet coffee drinks and other goodies to Sonoma through her Gourmet Coffee and Pastry Cart. Using Fair Trade organic beans, Stearn will feature coffee drinks such as latte’s, mocha’s, macciato’s, and cappuccino’s. Operating at the entrance to Friedman’s Monday through Saturday from 7 a.m. to 11 a.m. and Sunday’s starting from 8 a.m. to 11 a.m., Joe-2-Go will also serve fresh donuts, muffins, and a variety of Danishes daily.
Starting March 1, Joe-2-Go will be located in Friedman’s Home Improvement, 1360 Broadway, Sonoma. To reach Stearn, call 415.637.5590.
Beers of the World Dinner – Thursday, March 4, 6:30 p.m.
Santé at the Fairmont Sonoma Mission Inn, as part of their Winemaker Dinner series, is offering a multi-course dinner with an emphasis on beer from around the world, including local ales from Russian River Brewing Company, North Coast Brewing Company, and Bear Republic Brewing Company. $95 per person. Phone 939.2415 for reservations.
Petroni Winemaker Dinner – Wednesday, March 17, 6:30 p.m.
The next in their Winemaker Dinner series features Petroni Vineyards in a dinner which includes lobster salad, ravioli of braised “Painted Hills Ranch” beef, and roulade of “Pozzi Farm’s” lamb loin, all paired with Petroni Vineyard wines. $99 per person. Phone 939.2415 for reservations. Petroni Vineyard, 990 Cavedale Road, 935.8311, petronivineyards.com
Rhone Rangers Tasting – Saturday and Sunday, March 27 and 28
The Rhone Rangers, a group of nearly 200 winemakers dedicated to promoting American Rhone varietal wines, will hold the largest Rhone wine event in the country. The grapes include 22 traditional varieties, including such standards as syrah, viognier, mourvèdre, grenache and roussane.
As part of the event, John Toulze, Executive Chef of the girl & the fig will participate in a seminar session on the keys to pairing wines with foods. There will be a reception and formal dinner with the winemakers on Saturday and the 13th annual Rhone Rangers grand tasting on Sunday afternoon where over 500 wines from more than 100 wineries will be available for tasting. See their Web site for pricing and more information – rhonerangers.org. Event venue will be Fort Mason Center, San Francisco.
Up & Down the Valley
organization events
Sonoma International Film Society Oscar Party – Sunday, March 7, starting at 3:30 p.m.
The annual Sonoma International Film Festival telecast of the 82nd Annual Academy Awards show will be held at estate with food, wine, and specialty cocktails. Tickets $125 per person. estate, 400 W. Spain St., Sonoma, 933.3663. For tickets visit the Web site at sonomafilmfest.org.
Odds & Ends
previously reported reminders
Sonoma County Restaurant Week continues through Sunday, Feb. 28. This is an opportunity to try a restaurant unknown to you for a fix-price menu of $19, $29, or $39. Epi visited Santé at the Fairmont Sonoma Mission Inn this week and the food and service lives up to its one-star Michelin rating. Make reservations before you go and enjoy a night out in support of Sonoma first-class restaurants.
Cline Cellars and United Airlines benefit for Breast Cancer Network of Strength is Saturday, March 6 from 1 p.m. to 5 p.m. More information at clinecellars.com/bcnsfundraiser.
Water Wisdom and Energy Workshop – Saturday, Feb. 27, 9 a.m. to 2 p.m.
The City of Sonoma, Sonoma Ecology Center, La Luz, and Sassarini Elementary School are sponsoring a water workshop. Free event. Sassarini Elementary School, 652 Fifth St. W., Sonoma. Call Wendy Atkins at 933.2204 for more information.
The 3/50 Project
Pick three, spend $50
The 3/50 project supports independent, locally-owned businesses by inspiring consumer loyalty to the storefronts which directly fund their communities. Pick three and spend $50 a month total to have a major impact on our community.
Patricia C.’s top three include Readers’ Books, 130 E. Napa St., 939.1779; Eraldi’s Men’s Wear & Shoes, 475 First St. W., 996.2013; and Sonoma Valley Office Supplies, 551 Fifth St. W., 938.1141.
Jane B. reports her favorites this month include Sunflower Caffé, 421 First St. W., 996.6645; Body and Soul, 500 W. Napa St. 996.3303; and Sonoma Market, 500 W. Napa St., 996.3411.
Epi’s shopping recently included Friedman’s Home Improvement, 1360 Broadway, 939.881; Sonoma Valley Office Supplies, 551 Fifth St. W., 938.1141; and Mondo’s, 875 W. Napa St., 938.8013.
If you are a business in town, register at the350project.net and download the flyer to leave on your counter to let customers know about the project. The flyer can also be viewed at The 3/50 Project Facebook page.
Let Epi know of your support. Send your name and the names of the three businesses you support to epi@pattiwilliams.com. Let us shout out which businesses would be missed.
Eating with the Seasons – In search of local, seasonal, and sustainable food. This week features all the vendors who attend the Friday market, including craft items. The market is a welcome winter site for fresh food, enthusiastic merchants, and a chance to make new friends.
John Macleod of Macleod Family Vineyards has started selling daffodils which will continue throughout the spring.
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. He also brings his Petaluma Creamery brand of bulk sustainably-grown cheeses which are also available at Whole Foods Market. Epi has been buying them for some time and they’re an inexpensive way to get basic cheeses for everyday use.
Samuel Kim of Bohemian Well-Being Town Farm in Occidental brings wild-crafted and cultivated mushrooms. Some of his seasonal offerings should be available for the next couple weeks. He will be at the market regularly with his cultivated shitake, enoki, and trumpet mushrooms. His black trumpet mushrooms are particularly tasty paired with scrambled eggs.
Mission Olive Preservation Restoration & Education Project volunteers are selling mission olive trees and educating everyone about the history of olives in the Valley.
Jacqueline Aubin is at the market with local, fresh eggs.
Oak Hill Farm will be back Friday and will bring salad mix, red and green cabbage, kale, dandelion greens, red mustard, chicories, escarole, broccoli, carrots, burdock, celery root, beets, turnips, kohlrabi, and parsnips, onions, shallots, and watermelon radish. In addition, winter squash – delicata, butternut, kabocha, and spaghetti – will also be available. Salad greens might be scarce.
Juli Ortiz with Ortiz Brothers has red and green cabbage, Walla Walla onions, radishes, parsley, mint, chard, carrots as well as scallions, leeks, cauliflower, young broccoli, romaine as well as red and green leaf lettuces, carrots, arugula, and spinach.
Hector Alvarez of Hector’s Honey has all kinds of honey products including fresh bee pollen and candles, as well as winter squash, garlic, eggs, dried persimmons, and dried peppers, including Anaheim, chili de Diablo, Thai, and cayenne.
Linda Carniglia of Mini Farm Products has her fresh mini greens including wheat grass, sunflower greens, pea greens, buckwheat salad and birdie greens. Ask for a taste to experience the buzz about mini-greens. To attract bees to your property, Carniglia is selling calendula and borage plants in 4” containers.
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 nearby 200-year-old cannery. Carson’s Catch will only be available for three more weeks so buy extra to keep in the freezer. Hunter will be back in July.
Vivo Vinegars, a 200-year-old Orleans-style of aging wine in barrels over a one-year period, converting it to vinegar, is at the Friday market. The vinegars include such wine favorites as syrah, cabernet sauvignon, sauvignon blanc, merlot and a pinot noir limited edition. Their awards include a gold, silver, and bronze medal at the 2009 Harvest Fair for their syrah, cabernet, and merlot.
Sheana Davis of The Epicurean Connection will have her signature Dèlice de la Vallèe cheese in two varieties, home-made marmalade and gorgonzola and Sonoma Valley walnut. Also she will have Oak Hill Farm squash ravioli.
McClelland’s Dairy of Petaluma has organic dairy products including unsalted butter in one-pound blocks.
Primavera is at the market with salsa, chips, and tamales in various flavors, including chicken, pork, pumpkin, black bean, green chili, mushroom and spinach and white corn and zucchini. Just steam for 10 to 15 minutes, eat and enjoy.
The Hummus Guy, Mohammed Cherif, is part of the Friday market with specialties such as couscous salad, spicy harissa, dolmas, organic baked tofu, falafel, pita, spanakopeta, pita chips and kalamata olives.
Buchanan Hollow Nut Company has pecans, pistachios, almonds, walnuts, and chocolate-covered raisins. Stock up and freeze for freshness all year long. Ask John Buchanan or Michelle DeLucca about quantity discounts for freezing and using throughout the year.
M&CP Farms is at the market with all things olives. Tony Howe provides samples and a variety of olive products.
Jessica Terwilliger creates professional-looking and practical leather goods, purses, and backpacks in all sizes and shapes. She’ll even customize a product to match your colors and personality. Just bring your ideas.
Sue Tennier creates unique beaded and strung jewelry, including off-loom beaded works. Check out her pearl necklace woven with seed beads and an intricate pattern.
Bob and Diana Freeland sell woodworking and crochet and knitted handcrafts, including children’s toys.
Emily Fitzpatrick of Emily’s Cottage uses easy care, re-usable oilcloth to make tablecloths, placements, and market totes, including a travel chalk mat.
Ellen Broshear sells crochet, knitting, and bead work.
Art Downing of Edgeworks Sharpening Service will sharpen your knives, scissors, and garden tools while you shop.
Rebecca Bozzelli of the Sonoma Garden Park has eggs available from NixChix and Brussels sprouts, chard, and kale. 19996 Seventh St. E., Sonoma, sonomaecologycenter.org.
End Notes – Inspirational Quote of the Week
“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.” Sally Edwards, founder of the sport of triathlon and Ironman Triathlon world record holder, author and speaker
Let us never settle for less than what we are worth which is boundless.
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.
Patti can be reached directly at epi@pattiwilliams.com.
