Kwanzaa Vegetables

Photo: Unsplash

Ingredients:

2 Tbsp extra virgin olive oil
1 clove garlic, minced
1/2 cup onion, diced
1 tomato, diced
3 cups peeled and diced sweet potatoes
1/2 cup raisins
2 pinches ground cinnamon
1 pinch chili flakes
1/2 cup vegetable stock
1/2 cup canned chickpeas (drained and rinsed)
2 Tbsp lemon juice
Salt and pepper to taste

Heat a large sauté pan with lid (or Dutch oven) over medium heat until hot. Add olive oil, garlic and onions, and sauté until onions are translucent. Add tomatoes, sweet potatoes, raisins, cinnamon, chili flakes and vegetable stock. Cover, reduce heat to low and cook until potatoes soften, about 15 minutes.

Add chickpeas and lemon juice, and stir to combine. Season with salt and pepper to taste.

Makes 8 servings.

Nutritional Information, per serving: 133 calories, 2 g protein, 4 g fat (1 g saturated fat), 24 g carbohydrates, 3 g fiber, 0 mg cholesterol, 77 mg sodium

Recipe from Best Health Magazine Canada.

Download a printable version of the recipe here.

‘Tis the Season for Local Food & Wine!

By Stephanie Oelsligle Jordan, Local Food Program Manager

Need a last-minute special gift for someone? Give the gift of local food and wine! Many of Solano’s farmers and winemakers are offering wonderful packages, gift cards and special deals this holiday season. Buying from a local farm or winery both strengthens our local food system and provides unique gifts for those you love (a win-win!). Here’s a list of available goodies from some of our favorite places, to make your gift-giving easier this year (and who doesn’t need a helping hand in 2020?!)

Farms

Be Love Farm is offering beautifully packaged gift boxes that can be shipped anywhere. There are five different boxes to choose from, with various combinations of farm goods (“Box B” has their house-made Sunbars, a pint of Be Love Farm extra virgin olive oil and 1 lb. of multi-colored popcorn). All farm goods are packed in a silver gift box filled with excelsior softwood carvings and finished with a twisted paper bow.

Brazelton Ranch, a favorite stop for stone fruit, is open on the weekends, selling Satsuma Mandarins and a variety of preserves crafted from summer apricots, peaches, “leah-cot apriums” as well as pomegranate jelly and persimmon butter. Watch for updates on their Facebook page!

Clay’s Bees (aka Pleasants Valley Honey Co.) has tasty, local honey for sale at Journey Coffee Company (3 locations around Fairfield/Vacaville), or you may visit their Facebook page and private message them. It’s some of the best honey in the county – don’t miss out!

Cloverleaf Farm has preserved their summer bounty of stone fruit for you to enjoy year-round! Their Beverage Box includes a trio of handcrafted syrups to liven up your drinks, whether they are hot, cold, alcoholic, or non. The Burger Bundle pairs Peach Ketchup with Chow Chow Pickle relish for a no-fuss casual burger night at home. And of course there’s jam! If you can’t decide, pick the Jam Trio and the Cloverleaf crew will hand pick for you.  More options like dried nectarines are also in their website store.

Eatwell Farm has what you need for both the culinarian and lavender lover in your life!  Well-known around Solano County for their CSA program featuring organic produce, Eatwell offers seasoned salts (smoked chili salt? Yes, please!) and an array of lavender products, including essential oils, salves, sachets, sugar scrubs, hand sanitizer and more.  Visit their Mail Order page for details.

Lockewood Acres, a diversified organic farm near Vacaville, offers gift cards, CSA subscriptions and unique prepared items such as pomegranate shrub and elderberry syrup (great in drinks, and immune-boosting!)  There are also jellies, jams, dried herbs and more on their online market page. Look for Lockewood Acres products at Sweet Peas Boutique in Vacaville, too!

Menagerie Hill Ranch has very unique gift opportunities showcasing both alpaca fiber products (yarn, roving, socks, tote bags, Covid masks) and now the alpacas themselves! You may schedule a virtual alpaca visit where these friendly animals join a Zoom meeting! Details and more products are on their web store page.

Meridian Jacobs is a ranch featuring wool, yarn and fiber grown by Solano County Jacob sheep. Their website has DIY kits for wild wool wreath-making, Jacob horn buttons, weaving and knitting supplies and beautiful “Solano Garden ecoprinted” scarves that utilize flowers and leaves from the farm to bring color and design to the fabric. They are open Saturday, Dec. 19, by appointment – call or email!

Morningsun Herb Farm has a plethora of garden décor, candles, jewelry, and of course seeds and plants for the gardener in your life. Their collaboration with Soul Food Farm (see below) provides an array of lavender products in their Hierbas y Flores line – from soap and sugar scrub to culinary lavender and jams (strawberry lavender jam!  Yum!) Virtual gift cards may also be purchased on their website.

Soul Food Farm in Pleasants Valley has wonderful estate olive oil, dried olive leaves, yarn and of course lavender products from the Hierbas y Flores line, including essential oil and hydrosol. Their extra virgin olive oil is available for purchase at the farm or for shipping out. Visit their website for details!

Terra Firma Farm is offering gift certificates for any size of their Community Supported Agriculture (CSA) boxes (small, medium and large) – a great way to introduce someone to a CSA! Current CSA subscribers can purchase directly from their website. Others may email the farm directly (csa@terrafirmafarm.com) or call 530-795-2473 to make payment and gift-giving arrangements.

Wilkinson Acres, an organic farm in Suisun Valley, is launching their new CSA program and offering a holiday CSA raffle (great for you Fairfield folks)! Once you subscribe to the CSA, you may enter the raffle to receive 50% off your summer 2021 CSA membership as well as a full spring 2021 CSA membership to gift to another family. Gift cards may also be purchased from their web store.  Wilkinson’s farm stand – open every Saturday, and now Wednesday afternoons (December only) – often features guest businesses with everything from candles to cookies to salsa.

Wineries

At Mangels Vineyards, the Mangels family continues the tradition of winemaking in the Suisun Valley started by their great-grandfather over 100 years ago. Winemaker Gina Richmond crafts a diverse lineup of wines from Sauvignon Blanc to Syrah, and just released their new Chenin Blanc-Viognier. Stop by Friday-Sunday, 12-5 pm to taste and purchase their variety of wines!

Sky Ranch Estate was devastated by the August fires, but their inventory (stored off-site) survived!  Don’t miss out on their award-winning 2017 Sky Ranch Il Cocuzzolo, a Bordeaux-style blend; two vintages of Syrah; and extra-virgin olive oil.  Many wines are selling out — visit their web store for details and shipping info.

Suisun Creek Winery, operated by Brian and Katie Babcock, is open Saturdays and Sundays from 12-5 pm for wine tasting and sales. Their handcrafted estate wines include Verdelho, Sauvignon Blanc, Chardonnay, Zinfandel, and Petite Sirah — many options for putting together your own gift combo (or keeping some for yourself!) Visit their website for wine club details and more info.

Suisun Valley Wine Co-op represents three micro-wineries and offers small-batch wines handmade here in Solano County. Their popular wine gift set — the #SolanoStrong Fire Relief Pack — features a bottle from each producer and supports local farmers and ranchers affected by the devastating 2020 fires. All Holiday Gift Sets includes wine-infused fleur de sel salt too! In addition to the online store, the Co-op will be open every day for tasting, sales, and curbside pickup between Dec. 18 and Jan. 3 (except Dec. 25 and Jan. 1). 

Tolenas Winery is offering complimentary shipping (to all allowable states) with an order of six or more bottles, and complimentary delivery within Solano County on all orders of $50 or more! Check out their holiday special release of 2020 Gamay Nouveau and the 2020 Lot 38 Port Nouveau, featured by Fortune.com magazine for top Thanksgiving wines. There’s a limited supply, so visit their web store fast!

Wooden Valley Winery is offering $5 flat-rate shipping on purchases of four or more bottles anywhere in California and a variety of two-bottle holiday packages in a gift box, complete with a bow and an ornament. From sparkling to Italian-style and even a dessert wine package, Wooden Valley Winery has you covered!  

Fire Relief Fund: Give the Gift of Hope!

Several farms were destroyed or damaged in the August 2020 fires that swept through Solano County, including Girl on the Hill, Samuels Ranch Sustainable, La Borgata and others. Sustainable Solano continues to gather donations that will support specific projects for these farmers, ranchers and growers in Pleasants Valley who were affected by the fires. Visit Sustainable Solano’s website for details, and please earmark the tax-deductible donation for “fire relief.” If you wish to donate directly to a specific farm, please visit Pleasants Valley Agriculture Association’s website for a complete list and preferred donation methods.

A note on open hours and COVID-19: The listed days and times were correct at the time this blog was written, but we know that there is a chance state and county orders could quickly change how these businesses operate. Please check with any farm or winery before visiting.

Festive Winter Fruit

Photo: Unsplash

Citrus Salad with Star Anise Syrup

Ingredients:

1/3 cup sugar
1/3 cup water
3 whole star anise
5 large ruby red grapefruit
4 oranges / blood oranges / Cara Cara oranges
1 pomegranate

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 20-30 minutes to steep.

Segment oranges and grapefruit (supreme method). Place segments in a bowl. Squeeze juice from left-over membranes into bowl.

Prepare pomegranate: fill a medium-large bowl with water. Cut off one end of the pomegranate and score around, or cut in half. Working in the water, pull apart the sections and release the seeds. Skim off the white membranes, strain the seeds and add to the bowl of citrus.

Strain syrup and add it to fruit; stir gently to combine.

Serves 8.

Chef’s Note: Can be made 1 day ahead, covered and chilled.

Download a printable version of the recipe here

Salad with Thyme & Honey-Roasted Pears, Pecans, Goat Cheese & Champagne Vinaigrette

Ingredients:

Salad:
About 6 lightly packed cups of greens: spinach / mesclun greens, etc.
2-3 Bosc pears (still firm/barely ripe is best)
1-2 T. honey
1 T. fresh thyme
Salt & pepper, to taste
½ small red onion, sliced
6-8 oz. goat cheese / blue cheese
1 cup pecans / walnuts, toasted

Vinaigrette:
1 ½ t. minced shallot
3 T. champagne vinegar (Trader Joe’s Orange Muscat Champagne Vinegar works well)
A few drops of Dijon mustard
1 t. honey, or orange juice to taste
Salt and pepper, to taste
6-9 T. olive oil (taste as you go!)

Preheat oven to 400. Line a sheet pan with parchment paper.

Slice pears (or halve, core and fan out) on the parchment. Drizzle pears with honey, and top with thyme leaves, salt & pepper. Bake until just tender, 10-15 minutes. Let stand on sheet pan to cool slightly.

Turn oven to 350 and toast nuts: spread nuts evenly on a dry sheet pan and bake until golden and fragrant, about 10-15 minutes.

Slice red onion, crumble or slice cheese, set aside.

Make vinaigrette: put everything except oil into a deep bowl (shallot, vinegar, Dijon mustard, honey / orange juice, salt and pepper). Whisk to combine. While whisking, drizzle in oil until emulsified. Taste and adjust seasonings / ingredients as desired.

Build salad: toss greens and onion with vinaigrette. Plate greens. Top with sliced pear, cheese & nuts.

Makes 6-8 servings.

Download a printable version of the recipe here

Proscuitto-Wrapped Persimmons

Ingredients:

2-3 persimmons (ripe but firm)
3 oz. prosciutto
2 t. olive oil
Black pepper
Toothpicks or other skewers for serving

Preheat oven to 425. Line a sheet pan with parchment paper.

Core out top leafy part from persimmon. Cut in half (top to bottom) then make wedges. Peel, if desired.

Wrap a strip of prosciutto around the persimmon wedge and place on sheet pan. Repeat until all are wrapped. Brush lightly with olive oil and sprinkle on some fresh black pepper.

Roast for 5-7 minutes, or until prosciutto starts to crisp up. Remove, turn wedges over and roast a couple more minutes. Let cool slightly, then skewer, arrange on a platter and serve warm or at room temperature.

Serves 4-6 as an appetizer.

Chef’s Notes:

  • Cooking the persimmons are optional! They can also just be wrapped and served. You may taste more “sweet” than “salty” with the uncooked version.
  • To make rosemary skewers, cut a few 3-inch sprigs from a rosemary plant. Wash sprigs and strip leaves off the bottom third or so (depending on the size of your wedges). Skewer finished persimmons with the rosemary. 

Download a printable version of the recipe here

Learn how to make these recipes by watching the cooking class below

 

Permaculture Educators Delve Into Importance of Sleep, Water in Free Talk

December is often a month of restorative rains here in Northern California, and also can be a time for internal reflection and restoration. An important part of taking care of ourselves is getting enough sleep, and, just as the environment suffers during a drought, so we can suffer from a lack of sleep.

Permaculture educators Lydia Neilsen and Anne Freiwald will offer another free talk through Sustainable Solano online at 11 a.m. Dec. 12 — this time focusing on the parallels between sleep and water cycles. They previously gave talks on Permaculture 101 and Soil, Water & Plants. The talks are funded through the Solano County Water Agency.

Neilsen and Freiwald will be the instructors for the Permaculture Design Certificate course being offered in Benicia starting in late January. Their talks are a great way to learn about permaculture and their teaching style for those who may be interested in the course.

Restoring the Sleep Well

Previous Talks

 

About Lydia Neilsen and Anne Freiwald

Lydia Neilsen, a longtime partner with Sustainable Solano, is a PINA certified permaculture educator, landscape and habitat designer, specializing in water cycle restoration and passionate polyculture. Anne Freiwald is a passionate personal health and permaculture educator focusing on growing food in small spaces, working for over 25 years with individuals and communities on personal ecology and community resilience. They have an action-based perspective that highlights skills, practices and resources necessary for growth, creativity and vitality in person and place.

 

About the Permaculture Design Certificate Course

  • PDC begins Jan. 29 and runs through early April. It will be taught in a mix of online evening classes and hands-on weekends in Benicia, CA.

Sustainable Solano’s 2021 PDC develops a broad understanding of permaculture and design that uses whole systems thinking, which looks at how everything works together as a part of a larger whole. This can apply to the environment, our internal state of being and our organizations and social systems. In this course, participants learn a standard 72-hour permaculture curriculum toward an internationally recognized certification. Participants will also gain hands-on experience in designing and transforming a local landscape using design principles and incorporating the use of captured rainwater and greywater systems. Classes will be conducted over Zoom and in five hands-on weekends in Benicia following the latest health and safety guidelines.

Contact: Communications Manager Allison Nagel at allison@sustainablesolano.org or 805-512-0901

Grant Expands Resilient Neighborhoods Program to Suisun City & Helps Address Flood Risk

By Sustainable Solano

Community members and volunteers came together to create Vallejo’s first Resilient Neighborhood hub in 2019. The program will expand to Suisun City in 2021.

Sustainable Solano is excited to announce that we have received a grant through PG&E Corporation Foundation that will support helping Suisun City residents learn about and address the challenges of increased flooding and bring together city leaders and community members as they work on larger plans to address flood risks from sea-level rise and more severe rain events.

The funding through the Better Together Resilient Communities Grant will grow Sustainable Solano’s Resilient Neighborhoods program, which began in Vallejo last year as a pilot project to bring neighbors together through sustainable landscaping projects and build community capacity and resilience. That pilot program was funded through a previous grant from PG&E and supported the creation of two neighborhood Resilient Hubs in Vallejo, Morningside Botanical Bounty and Growing Together.

We will use the insights and lessons learned from the Vallejo pilot as well as other Sustainable Solano programs to support the development of the new Suisun City project. We have learned that community strengths reside in people’s hearts, in their ability to work together toward common goals and to consider the good of the whole. One of the key goals of the project is wide community outreach and meetings that will shape the city’s Suisun City Flood Resiliency Action Plan.

We will create a Resilient Neighborhood in a Suisun City community at high risk for flooding that also has environmental and socioeconomic factors that create more vulnerability and less resiliency when faced with natural disasters. Various green infrastructure elements, such as stormwater-capturing in-ground swales, trees for shade and soil stabilization, rainwater-capturing edible landscapes, or other community-selected solutions, will be installed throughout the neighborhood through hands-on workshops. These workshops will provide information and get community input on flood risk.

As part of the project, a Youth Environmental Leadership internship will create the opportunity to work with our team learning about flooding risks, mitigation strategies, community outreach and Resilient Neighborhoods. Their experience also will help shape future youth fellowships.

Finally, we hope this project will serve as a catalyst for bringing together cities with shared and similar vulnerabilities. With the help of our partners, we want to support Solano County governments that face flooding risks in initiating multijurisdictional efforts to address those risks. Partners for the project include the city of Suisun City and the Suisun City Environment and Climate Committee, and the San Francisco Bay Conservation and Development Commission. BCDC has studied flood risk in the county and the need for more equitable planning that involves the community. It will help foster collaboration between different municipalities and organizations.

An important part of this expansion will be hiring a new Resilient Neighborhoods program manager at Sustainable Solano. The program manager in this part-time position will be charged with bringing together community members to discuss community-driven approaches to flooding challenges, coordinating with city leaders as they create their own strategies to address flood risk and cooperate with other Solano County city leaders who face similar or shared risks, and overseeing the work of the Youth Environmental Leadership interns. Find out more about the position here. We hope to fill it by mid-January with a candidate who is comfortable both working closely with community members as well as elected officials and city staff.

We are so excited about bringing the Resilient Neighborhoods program to Suisun City through this project and look forward to sharing more with you in the months to come!