By Lyta Hamm, Solano County Herbalist and Wellness Educator
With the days growing colder; the winter and cold and flu season is upon us. Practicing good self-care and incorporating herbs and spices in our diet can help keep our health and immunity strong; increasing our odds of staying well and not getting as sick when we do catch something.
BASIC HEALTH PROMOTING PRACTICES AND REMINDERS TO STAY WELL:
- Sleep 7-8 hours a night. Sleep is an underutilized health elixir with many benefits for your health, immunity and mood.
- Practice stress reduction in the way that best works for you, whether it is a walk in nature, laughing with friends or yoga and meditation.
- Get some physical movement in each day, you don’t have to go to a gym; every minute of any physical movement and stretching counts!
- Hydrate! You might not be as thirsty in the winter months, but you still need water for optimum health.
- Eat well and eat more fruits and vegetables which are packed full of vitamins, minerals and micronutrients that keep healthy and ward off disease.
- Add more herbs and spices to your diet!
SPICE UP YOUR LIFE!
Many commonly used culinary spices and herbs have immunity and digestive enhancing properties as well as making our food taste better. Traditionally, most cultures incorporate many spices and herbs in their daily diet to maintain health and prevent illness. Basic food seasonings such as garlic, ginger, hot chilies, horseradish, rosemary, oregano, thyme, basil, sage, turmeric and cinnamon are all useful, especially in the winter season, to promote our vitality.
WANT TO LEARN MORE?
Attend the “Spice up Your Life and Fire Cider Demo” workshop this month and learn how to use more of the herbs and spices that are widely available and in your cupboard. Learn how to make infused vinegars and watch a demonstration of how to make Fire Cider!
- WHAT: “Spice up Your Life” workshop on using spices and herbs to stay healthy and Fire Cider demo
- WHO: Presented by Lyta Hamm, Herbalist and Wellness Educator
- WHERE: Tune Up Massage Works, located at 1212 Georgia St. Vallejo, CA 94590
- WHEN: Saturday, December 15, 2018 1:00 pm – 3:00 pm
- COST: $40 includes a bottle of Fire Cider vinegar to take home
If you can’t make it to the workshop, and still want to make a batch of Fire Cider vinegar, learn from the original creator of Fire Cider, herbalist Rosemary Gladstar, in this video: https://www.youtube.com/watch?v=JU8U0bDmXks
By Stephanie Oelsligle Jordan, Local Food Program Manager
Sustainable Solano’s Local Food Advisory Board had their third meeting on September 18, 2018. This group was formed to support Sustainable Solano’s Local Food initiative, launched in October 2017, with the help of a USDA Local Food Promotion Program planning grant (to see a full list of Advisory Board members, click here). The meeting was graciously hosted by Solano Community Foundation in Fairfield, CA. (Many thanks to all the SCF staff who helped with set-up, lights and technology!) The meeting began with an overview by Elena Karoulina, Executive Director of Sustainable Solano, who stated that our original project – examining the feasibility of Community Food Centers in Solano County’s seven cities – has outgrown itself. We have gone beyond the grant and are now envisioning a larger Solano County Local Food System, which will require an alliance among farmers and other stakeholders in the County.
The USDA working group studied existing demand segments in the County: charity food, retailers, prepared food businesses (i.e. restaurants), and institutional customers. To get a better sense of the supply – and really understand the needs of our local farmers – we reached out to over 50 local farmers in the County and conducted interviews. We have at least 12 farmers who are interested and willing to work on the vision of a sustainable, local food system in Solano County. Another area of study was successful business models, which we could use as a springboard for our own business plan. These groups included Ceres Community Project (Sebastopol), Three Stone Hearth (Berkeley), Fresh Approach (Concord), Capay Valley Farm Shop (Esparto) and Sierra Harvest (Nevada City).
Next, Kristin Kiesel of UC Davis provided a summary of the data collection process. Her team has been working to map out the supply in Solano County as accurately as possible. They used data from aggregated data sources, including the 2012 Ag Census and 2017 Solano Crop Report. Disaggregated data (farm-level data) was available via the interviews by the working group, and Certified Producer Certificates, which farmers acquire so they can sell at farmers markets in Solano County. Her next step was to see where these data sources all connect and to identify the overlap. Also, she and her team have formal requests in to the U.S. government, to acquire more detailed and current Census data. All of this data, and the resulting findings, will go into the feasibility study for the project.
Following this report was an open discussion around what type of business plan makes sense, for our next step. Simone Hardy, Solano County Agricultural Commissioner, also provided a brief history of Solano Grown, and where it stands now. Greg Morrison and myself summarized a 6-week pilot, where he organized logistics of getting local farm products to a kitchen, I cooked dinners (using local product availability as the base for my menus), and then those dinners got delivered to the participants.
Conclusions and findings are as follows:
- We need to strengthen the infrastructure of Solano’s agricultural community – perhaps in the form of a farmer’s collective/co-op.
- Farmers need the most assistance with marketing and distribution of products.
- We need to build community awareness and education around the value of local food, and the system that would support it.
- We are considering partnering with Economic Development departments in Solano’s cities.
- We should connect farmers to institutions first (as opposed to end consumers), to ensure consistent demand.
- We need sustainable relationships between farmers and their customers.
- We need strong partnerships with organizations and stakeholders, within the local food system.
- When considering food access, our best efforts will be in “farm to school” program implementation.
- Our planning process needs to include as diverse a group as possible (i.e. minority farmers, diverse community members).
The meeting ended with everyone listing on paper the values of a local food system. We will compile these values and let that guide us forward.
We’ve all heard at least some of the benefits of eating local: fresher produce, better for the environment, contributes to a stronger local economy. Shopping your local farmers’ market is a great way to support your local farmers and eat seasonally. But before you grab your shopping bags and head to the market, you’ll probably want to make a shopping list. But just what is in season? Take the guess work out of what fruits and vegetables are growing in your area right now by using the Seasonal Food Guide, your farmers’ market cheat sheet!
With data on more than 140 fruits and veggies in all 50 states it makes it easier to eat seasonally. Also find tons of recipes, preserving techniques and serving suggestions for all your fruits and veggies, along with great tips for buying and storing. It’s the perfect tool for planning menus, creating shopping lists and looking up recipes before heading to the market. Visiting a new city and curious about what’s available? Check the Guide.
Download the Seasonal Food Guide App for your personal pocket guide to seasonal food wherever you are! You can set reminders for when your favorite produce item is at a farmers’ market near you.
For a list of Solano County Farmers’ Markets, click here.
By Stephanie Oelsligle Jordan, Local Food Project Manager
I once came across a birthday or anniversary card that said something like this: “I love it when you whisper those 3 little words in my ear…..Let’s Eat Out!” It’s true. Making dinner has become something we all love and hate at the same time, and the complexity surrounding it is likely multiplied by how many jobs/children/after-school activities/deadlines you have. Even as a trained chef, I find myself at times guiltily turning to easy, processed food from a box (i.e. mac & cheese!) for my two boys on any given weeknight.
More truths: the demand for prepared food has become stronger, and the quality of some prepared foods has become very questionable. Wouldn’t it be nice if someone were around to cook you healthy dinners, made from ingredients that came from local, organic farmers in Solano County? Well, that is exactly what has been happening for the past 4 weeks. In mid-August, I began working on a pilot program with Cultivate Community Food Co-op – funded by Solano Department of Public Health – which I’ve been calling “Community Supported Dinners.” These dinners are much like what we envisioned within our original Community Food Center model – homemade meals made by local chefs from local ingredients.
The main purpose of this 6-week pilot is to test costs, logistics and other factors involved, which will provide us with information to fine tune the vision. Greg Morrison (Board Treasurer of the Co-op, and on our USDA Local Food Advisory Board) has organized a distribution plan to get raw food products from the farms to me in the commercial kitchen at Vallejo’s Dan Foley Cultural Center. Deliveries come Monday and Tuesday mornings, and by Tuesday afternoon, my assistant Veronica Bearce and I have meat or vegetarian dinners cooked, cooled, boxed, labeled and ready to get delivered to folks in Benicia and Vallejo. Speaking of Veronica, she is also the chef-owner of Veronica’s Veggies, which specializes in vegan food.
The participants for this project are largely Co-op members (sorry – it’s not open to the public yet!), who also have the option to purchase raw ingredients directly from the farms through an online ordering system. Feedback from the farmers has been positive, because they can get direct-to-consumer sales without having to stand at a farmers market or utilize other resources to get their products to people. Fresh produce for the project comes from Eatwell Farm (Dixon) and Lockewood Acres (Vacaville). Meat products are sourced from Tara Firma Farms (Petaluma), and fish is sourced from Real Good Fish, which supports sustainable fishermen/women up and down the California coast. While I have been ordering products based on consumer counts, I am more interested in knowing whether people would sign up in advance for dinners (similar to how a CSA operates). Would you pre-pay for, say, two months of dinners every Tuesday? I promise I won’t make mac & cheese.
Menus thus far:
Aug. 14: Caribbean Chicken / Black Beans with Sofrito + Coconut Quinoa with Cilantro + Roasted Seasonal Veggies
Aug. 21: Indian Spiced Lamb Meatballs / Indian Spiced Eggplant + Tzatziki Sauce + Chickpea-Tomato Salad with Feta Cheese + Whole Wheat Pita
Aug. 28: Spanish Paella with Chicken & Pork Linguica / Paella with Roasted Peppers & Onions + Lemon-Garlic Aioli + Fig Salad with Mixed Greens, Walnuts, Goat Cheese
Sept. 5: Mustard-Glazed Salmon atop Cannellini Bean & Tomato Ragu + House-made Focaccia + Classic Greek Salad
Special Thanks to Eatwell Farm, Lockewood Acres, Tara Firma Farm, and Real Good Fish for assisting with this project!