Spring Garden Savory Dutch Baby

Photo credit: Chef Lisa Núñez-Hancock

Ingredients:

2 cups (tightly packed) spinach
1/3 cup basil or cilantro
1/3 cup flat leaf parsley
1/3 cup dill
1/2 bunch of asparagus (thin stalks)
1/2 cup peas
2 garlic cloves, finely grated
½ small red onion, thinly sliced
1/4 cup lemon juice
1 teaspoon olive oil

3 large eggs, room temperature
¾ cup milk, room temperature
3 Tablespoons butter (melted, slightly cooled)
½ cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon lemon zest
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup ricotta cheese
1 lemon (quartered)

Optional Additions: pea tendrils, edible flowers like nasturtiums, pansies and borage. Sliced smoked salmon rolled into rosettes.

Step 1

Place a medium (9 inch) ovenproof skillet, preferably cast iron or stoneware, in center of the oven and preheat to 450°. Let skillet heat at least 25 minutes. On the stove top bring 4 cups of water to a boil while prepping other ingredients.

Step 2

Blend eggs in a blender on high speed until very frothy, about one minute. Add grated garlic, spinach, milk, and herbs. Blend on high speed until well combined. Add sifted flour, cornstarch, baking powder, 2 tablespoons butter, and season well with salt and ground pepper. Blend until all ingredients make a smooth batter.

Step 3

Carefully remove hot skillet from oven and swirl remaining 1 tablespoon butter in skillet to coat bottom and sides. Immediately pour blended batter into skillet (butter will brown quickly, so have batter at the ready). Bake dutch baby until puffed and brown around edges, 20–25 minutes.

Step 4

While the dutch baby is baking, cook asparagus and peas in boiling water. Make sure not to overcook the vegetables. Immersing them in an ice water bath after cooking will keep them crisp and bright green. While vegetables are cooking, place thinly sliced onion in a small bowl and sprinkle with salt and lemon juice. Set aside.

Step 5

The dutch baby will begin to deflate as soon as it comes out of the oven, so you will need to move quickly. Have your remaining ingredients in place and ready to assemble. Place four spoonfuls of ricotta cheese over the surface of the savory pancake. Sprinkle with 2 teaspoons grated lemon zest, 1 teaspoon olive oil, sliced asparagus, peas and marinated red onion slices. If desired, top with pea tendrils and edible flowers and serve immediately with lemon wedges.

Makes about 4 servings.

Recipe courtesy of Chef Lisa Núñez-Hancock

Download a printable version of the recipe here

Learn about this recipe by watching the cooking class below

Savory Dutch Baby Nutritional Information

This recipe is jam packed with fresh vegetables providing healthy nutrients.

  • Spinach is rich in vitamin A, C, E and K. It is also high in iron, folate and potassium. A vegetable chock full of fiber! Vitamin E and magnesium support immune system functioning and fiber aids your gut bacteria and keeps your microbiome healthy.
  • Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids making it quite nutrient rich!
  • Dill is packed with flavonoids and has anti-flatulent properties.
  • Parsley is rich in vitamin C, high in iron, is an anti-inflammatory and an anti-oxidant.
  • Asparagus is rich in vitamin A, C, and K. Great source of folate, low in calories, high in fiber and aids in digestion.
  • Peas are a good source of Vitamin C, E and zinc and have anti-oxidant properties.

2022 Benicia & Vallejo Demonstration Food Forest Garden Tour Slideshow

By Sustainable Solano

We were so excited to visit with those of you who attended this year’s Benicia & Vallejo Demonstration Food Forest Garden Tour on April 23. It was uplifting seeing so many people able to return to the gardens, have meaningful conversations with the Food Forest Keepers and each other, reconnect with old friends and make new acquaintances. We appreciate all of you who attended and hope that you will join us for upcoming events (including the Fairfield & Vacaville Demonstration Food Forest Garden Tour on June 4), workshops, talks and more if you are inspired to bring some of these waterwise approaches to your gardens.

Learn about this year’s gardens here. And view the slideshow below to see each garden and some highlights from the day. Thank you to everyone who shared their photos!

Benicia & Vallejo Tour Slideshow

2022 Benicia & Vallejo Demonstration Food Forest Tour

This program is made possible by the generous support from the Solano County Water Agency.

Youth Environmental Leaders Seek to Shape a Better World, Starting at Home

By Allison Nagel, Program Manager

Environmental challenges and environmental justice issues can be overwhelming when first encountered. We are often left with a sense of hopelessness — we have a desire to do something, but not knowing quite what to do.

People often say the future lies in the hands of the next generation. That today’s youth will need to shape change and address environmental issues that previous generations have neglected or worsened.

That’s a heavy load to lay on the shoulders of youth — an unfair burden. But I am heartened by Solano youth who have taken it upon themselves to shape change, starting within their own communities.
We’ve just completed SuSol’s first two Youth Environmental Leadership Fellowships. The program delved into environmental and social justice issues faced by the world today and looked at environmental and health challenges within our own communities.

The high school students who participated in these programs are thoughtful, conscientious people who see the challenges ahead and are eager to find ways to improve themselves, their communities and the world. They are ready to meet those challenges and move beyond to a world that works for everyone.

Fellowship participants started with the foundation of Pachamama Alliance’s Awakening the Dreamer program for a global perspective, studied the One Planet Living framework for a systemic approach to sustainability and principles that can inform personal actions as well as organizational decisions, and then studied local environmental data to drive conversation around what the challenges are within our own neighborhoods and wider communities.

The Fellowship participants also came together for hands-on workshops that offered some research experience and personal connection with mitigation projects, from trees that cool our urban landscapes and improve air quality, to community gardens that make our landscapes more environmentally friendly and our food supply more stable.

They drew on what they had learned and their own interests and passions to create public presentations that addressed specific challenges and some of the individual, community and policy actions that could be taken to address these. Presentation topics (click on the links below to see the slides from each presentation):

Youth Environmental Leadership Fellowship Slideshow

2022 Youth Environmental Leadership Fellowships

Seventeen participants completed the Fellowships this April. We were grateful for the partner organizations and funding agencies that made these Fellowship programs rich and meaningful.
I want to offer special thanks to Alli McCabe, a Benicia High School student who volunteered her time, insight and community connections to help develop, promote and support the Fellowship program.

In Benicia, where there were 13 participants, organizations gave of their time and expertise to support the hands-on activities of students in this program. The Benicia Tree Foundation led two tree planting and tree care days, one at the Lake Herman Open Space and one for a tree planting project at Matthew Turner Elementary School, which opened its campus for the project and even had students who were passionate about trees there to plant with the Fellowship participants. The EBAYS program (East Bay Academy for Young Scientists) through Lawrence Hall of Science led the participants in how to collect and analyze soil samples and how to interpret and share the results. We had Benicia Council Members Lionel Largaespada and Christina Strawbridge and the city’s sustainability coordinator join the group for one of their meetings for a discussion around the environment and civic action. Ron Kane supported tremendously as a program volunteer, and we’re grateful to Republic Services, which provided lunches for each of the hands-on workshops. The Benicia program was funded through the second amendment to the Valero/Good Neighbor Steering Committee Settlement Agreement.

The Central Solano program had four participants. We are grateful to Solano County, which supported the Fellowship through the Solano Gardens program. Two of the hands-on workshop days for this Fellowship were held at Parkway Plaza, a retirement home in Fairfield. It was moving to see how the youth participants connected with the residents while helping with the garden. Vacaville City Council Member Michael Silva joined one of the group’s meetings to discuss making your voice heard in local government decisions. Solano Gardens Program Manager Michael Wedgley led informative planting sessions for this group and led both Benicia and Central Solano participants in a soil biology workshop at the Benicia Community Orchard. Sustainable landscaper Scott Dodson provided guidance and plant knowledge during the Parkway Plaza workshops for the Central Solano program, and Sylvia Herrera connected one of the students at Armijo High with the garden program for her hands-on activities.

Benicia Fellowship participants
Central Solano Fellowship participants

Through these Fellowships, I was able to learn a lot about what creates meaningful experiences for our youth participants and what could be improved. I appreciate all of the passion and dedication that participants in both of these groups displayed in their commitment to the program. I know how busy many of the participants were, but they carved time out of their schedules for weekly online meetings and the hands-on workshops and final presentations.

This experience will help to shape how Sustainable Solano will engage high school youth going forward. We plan to base future internships across our different programs on the foundation of the Fellowship activities that grounded us in looking at global and local environmental challenges and actions we can take in our own lives, in our communities and in advocating for policy change.

Many of the Fellowship participants asked about ways to stay involved and active around the environmental issues that speak the most to them. We are inviting those Fellowship participants who want to continue their involvement and dedication to a better future to help us create SuSol’s Youth Leadership Council. This council will give Solano youth an ongoing voice around youth engagement within the organization and to step forward as changemakers within their communities.

I look forward to sharing more with you as the council takes shape in the coming months.

Spring Minestrone

Ingredients:

1 t. coriander seeds
1 t. fennel seeds
½ t. black peppercorns
¼ cup extra-virgin olive oil
4 garlic cloves, thinly sliced or 1 heaping Tablespoon minced green garlic (white part only)
6 scallions or 1 spring onion, chopped
½ serrano chile, thinly sliced (optional)
2 strips lemon zest, about 2 inches x 1 inch long
2 large leeks, white and pale green parts, sliced
1 fennel bulb, halved lengthwise and sliced, fronds chopped
6 cups water
1 can (15.5 oz.) cannellini beans, drained and rinsed
5 oz. sugar snap peas, thinly sliced
2 cups baby spinach
1 cup shelled fresh English peas (from about 1 lb. pods) or frozen peas
1 T. white miso
Kosher salt, to taste

Coarsely grind coriander seeds, fennel seeds and peppercorns in a spice grinder, or with a mortar and pestle. Heat oil in a large pot or Dutch oven. Add garlic and spices and cook over medium heat, stirring often until fragrant and garlic is softened, about 2 minutes.

Add scallions/spring onion, leeks, fennel, serrano chile and lemon zest. Cook on medium-high heat, until vegetables begin to get charred and carmelized , 5-7 minutes. (Let veggies sit and only stir a couple of times.)

Add 6 cups water to the pan, increase to high and bring to a simmer. If using frozen peas, add them now and cook for 3-4 minutes. Add cannellini beans, snap peas and English peas (if using) to the pot.

Remove a couple Tablespoons of soup liquid and whisk together with the miso, then add back to the pot. Add baby spinach and stir just until spinach is wilted, about 20 seconds.

Adjust seasonings with salt. Divide among soup bowls, top with fennel fronds and serve.

Serves 4-6.

Recipe adapted from Bon Appetit

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below

Quick-Pickled Vegetables

Ingredients:

Brine & Vegetables:
1 cup rice vinegar
1 cup water
1/3 cup white wine vinegar (6% acidity, if possible)
3 T. sugar or other sweetener (honey, maple syrup)
2 t. Koser salt
1 – 1 ½ lbs. vegetables, cut into uniform pieces

Optional flavorings:
Red pepper flakes
Mustard seeds
Fennel seeds
Garlic cloves
Peppercorns
Coriander seeds

Place veggies in a non-reactive bowl or jar (i.e. glass) and set aside.

Place all brine ingredients (rice vinegar through salt) in a nonreactive saucepan. Add any additional flavorings, if desired. Bring to a simmer, stirring to dissolve sugar and salt. Pour over vegetables in bowl/jar, submerging them with the brine. Let cool to room temperature.

Cover and refrigerate overnight. Veggies will keep at least 2 weeks in the refrigerator.

Recipe from Cook’s Illustrated

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below