Local Food

The mission of Sustainable Solano’s Local Food initiative is to create an environmentally sustainable, economically viable and socially just local food system in Solano County. You can help us build a local food system. Find out how below!

Seasonal Spotlight: Asparagus

Why Eat Asparagus?

Asparagus is in season for a short window of time each year — you can find it in April and May in Solano County. This perennial plant with tender stalks (actually a member of the lily family) has been a culinary and medicial staple for thousands of years and is rich in Vitamin A, Vitamin C, Vitamin K, folic acid and iron. It also has anti-inflammatory properties.

How to Prepare It

Asparagus can be prepared in a multitude of ways. It can be baked, grilled, roasted, steamed, boiled or blanched.

Try asparagus with this Spring Garden Savory Dutch Baby and find other seasonal recipes here.

Join us for upcoming cooking classes featuring asparagus!

Where to Find It?

Find asparagus

Find Local Food

Community Supported Agriculture (CSAs)

Restaurants and Retailers

Farm Stands and Farmers Markets

Farm-to-Table / Farm-to-Institution

Connect with Local Food (and Map)

Eat Local Food

Cooking Classes

Recipes

Youth Cooking Program

Food Preservation

Seasonality Chart

Bounty of the County
(celebration of Solano food, wine & beer)

Local Food System

Current Work

Solano Local Food System Alliance

Medically Tailored Meals

Solano Local Food Feasibility Study & Strategic Plan

Ag Regions & Farm Profiles

UCANR Urban Ag Food Safety Guide

Farm Fire Recovery

News and Updates

Farm Field Trip Highlights Connections to Food and Well-Being for Interns

Farm Field Trip Highlights Connections to Food and Well-Being for Interns

Student interns attending a field trip to Morningsun Herb Farm in March had an opportunity to touch, taste and smell a variety of plants and herbs as part of our Youth Wellness Program. The grounding, multisensory experience of visiting Morningsun provided a unique opportunity to engage with herbs, and invited full-bodied mindfulness, encouraging our students to slow down and be present with their thoughts and each other.