Sustainable Solano Offers Important Talk on How to Build Connection in Your Own Community

Jun 17, 2020

Join us live on Zoom at 4 p.m. July 2 for Reimagining the Neighborhood: A Placemaker’s Journey with Mark Lakeman of The City Repair Project!

Sustainable Solano, a countywide nonprofit, is hosting City Repair’s Mark Lakeman in a virtual conversation over Zoom about powerful but achievable community-level strategies to empower and connect neighbors — strategies that are already taking root across the country. The online talk is free and open to everyone. Part of the conversation will draw upon insight from Sustainable Solano’s Resilient Neighborhoods in Vallejo, which seek to bring neighbors together to create robust and regenerative urban ecosystems.

The need for strong communities where people know and care for their neighbors is more apparent than ever. There is a demand for solutions that allow neighbors to support and rely on each other. Part of that comes from working together on common goals and reclaiming the commons for the people who live there. With the United States possessing the lowest number of community gathering places of all developed nations, it’s time for communities to reimagine what public spaces can look like and work together to transform neighborhoods into vibrant, inclusive and engaging places where life can thrive.

Attendees for the Reimagining the Neighborhood talk will learn about some of Lakeman’s inspiring work with The City Repair Project, which facilitates artistic and ecologically oriented placemaking through projects that honor the interconnection of human communities and the natural world. While City Repair started in Portland, the organization has supported numerous communities in coming together for change. The discussion will include a special focus on community building at the street level and ways that you and your neighbors can organize and begin transforming your block today: from intersection paintings to little free libraries and pantries, the sky’s the limit when it comes to reimagining what a neighborhood can be.

Mark Lakeman’s talk is part of the Solano Sustainable Backyards program and is made possible by the generous support of the Solano County Water Agency.

Register here to receive a Zoom link to the live talk followed by a Q&A session with Mark Lakeman: https://www.eventbrite.com/e/reimagining-the-neighborhood-a-placemakers-journey-with-mark-lakeman-tickets-107614646304

 View and print the flyer here.

About Mark Lakeman and The City Repair Project

Mark Lakeman is the cofounder of the nonprofit placemaking organization The City Repair Project, and principal of the community architecture and planning firm Communitecture. Lakeman is also an urban placemaker and permaculture designer, community design facilitator, and an inspiring catalyst in his very active commitment to the emergence of sustainable cultural landscapes everywhere. Every design project he is involved with furthers the development of a beneficial vision for human and ecological communities. Whether this involves urban design and placemaking, ecological building, encourages community interaction, or assists those who typically do not have access to design services, Lakeman’s leadership has benefited communities across the North American continent. These include cities such as Los Angeles, Seattle, and Ottawa where City Repair projects are underway.

Lakeman’s projects have been featured in such publications as Dwell, Architecture Magazine, New Village Journal, Yes magazine, The Utne Reader, Permaculture Activist and many more. With City Repair, in 2003 Mark was awarded the National Lewis Mumford Award by the international organization Architects & Planners for Social Responsibility for his work with Dignity Village, one of the United States’ first self-developed, permanent communities by and for previously homeless people.

To learn more about Lakeman, click here.  

 

About Sustainable Solano

Sustainable Solano is a countywide nonprofit organization that is dedicated to “Nurturing Initiatives for the Good of the Whole.” The organization brings together programs that support and sustain one another and the Solano County community. Initiatives include sustainable landscaping, local food, resilient neighborhoods, sustaining conversations and community gardens.

For more information, visit sustainablesolano.org

Panzanella Salad (Italian Bread and Tomato Salad)

Jun 15, 2020

Photo: Unsplash

Ingredients:

½ lb. Italian bread (from a large country loaf; day-old bread is fine)
4 large tomatoes (about 1 ¼ lb.), cut into ¾” pieces, or equivalent of cherry tomatoes
1 seedless cucumber, cut into ½” pieces
½ small red onion, sliced (about ½ cup)
1 – 15 oz. can cannellini beans (white kidney beans)
8-10 fresh basil leaves, cut in chiffonade (about 2/3 cup)
¼ cup pitted kalamata olives, roughly chopped (optional)
3 T. pine nuts, toasted
4 oz. Pecorino cheese, grated or shaved

Vinaigrette:
3 T. red wine or balsamic vinegar
1 clove garlic, pressed or mashed
About ½ cup extra virgin olive oil, divided
Salt and pepper, to taste

Preheat oven to 375. Cut the bread into ¾” cubes. (You should have about 6 cups of bread.) Toss bread with about 2 T. olive oil and toast until light golden, 15 minutes, stirring halfway through. Set aside.

Combine tomatoes and ½ t. salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.

Whisk remaining 6 T. olive oil, 3 T. vinegar, garlic and ¼ t. pepper into reserved tomato juices. Add all other ingredients: bread, tomatoes, cucumber, onion, cannellini beans, and olives in a large bowl. Let stand at room temperature about 10 minutes, stirring occasionally.

Spoon salad onto plates or shallow bowls. Garnish with pine nuts, basil and Pecorino cheese, and serve.

Serves 4 to 6.

Chef’s Notes: Goat cheese is also good with this salad, crumbled on top! You can also add other summer veggies, such as grilled zucchini/yellow squash, bell peppers, etc.

Download a printable version of the recipe here.

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

Strawberry Ice Pops

Jun 15, 2020

Photo: Unsplash

Ingredients:

4 cups fresh strawberries, hulled and quartered
¾ cup sugar
½ cup water
2 T. fresh lemon juice

Combine strawberries and sugar in a bowl. Let sit until the strawberries start releasing their natural juices, 20-30 minutes. Place in a saucepan with the water over medium heat. Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.

Transfer the mixture to a blender or food processor. Add the lemon juice and puree until smooth (or you can leave it a bit chunky).

Divide the mixture into ice pop molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other molds, freeze until the pops are beginning to set (1 ½ – 2 hours) then insert sticks and continue freezing until solid, 4-5 hours.

To release, dip molds into warm water and pull ice pops out. Store in the freezer in a resealable bag or container (place parchment paper between ice pops if layering in a container).

Makes 8-10 ice pops.

Recipe from Paletas by Fany Gerson

Download a printable version of the recipe here.

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

Local Lavender

Jun 12, 2020

Photo: Unsplash
Learn how to use Solano County’s lavender at the peak of harvest time in these two recipes: Roasted Beet Salad with Honey-Lavender Dressing and Lavender-Lemonade Ice Pops.

Roasted Beet Salad with Honey-Lavender Dressing

Ingredients:

Salad:
About 6 medium beets (any color, without tops, 2 ¼ lb. total)
About 5-6 oz. spinach leaves / mixed greens / baby swiss chard
½ cup pecans, toasted
8 oz. fresh goat cheese
Optional: 2 baby Chioggia beets, scrubbed and sliced paper thin

Dressing:
1 T. extra virgin olive oil
2 medium shallots, sliced thin (about ¾ – 1 cup)
1/3 cup honey
½ – 1 t. fresh lavender leaves, minced
2 T. champagne vinegar
1 t. Dijon mustard
1 cup safflower or other neutral oil (avocado, grapeseed, etc.)
3-4 T. heavy cream (optional)
Salt to taste

Preheat oven to 400 degrees and line a baking/casserole pan with foil or parchment. Wash medium beets (it’s OK if they are still wet) and place them into pan. Cover pan tightly with foil and roast 40-60 minutes or until a sharp paring knife slides easily into the thickest part of the beet. (Cooking time will depend on size of beets.) When cool enough to handle, rub off peels with a paper towel or under water. Cut into wedges and set aside.

Meanwhile, prepare dressing: Heat olive oil in a saute pan over medium heat. Add shallots and cook, stirring until softened and just beginning to turn golden, 2-3 minutes. Add fresh lavender and honey; simmer until lavender is fragrant and turns bright green, about 3 minutes. Remove from heat and cool slightly. Place champagne vinegar and mustard in a blender, then add honey mixture, a pinch of salt and process until smooth. With machine running, drizzle in safflower/avocado oil until combined. Add optional cream and puree until combined.

Place greens in a large bowl. Add dressing to lightly coat greens, then transfer greens to plates/platter. Add beets to bowl and toss again with a little dressing. Top greens with roasted beets, goat cheese and pecans. Garnish with thinly sliced baby Chioggia beets and serve.

Serves 8.

Download a printable version of the recipe here

Lavender Lemonade Ice Pops

Ingredients:

2/3 cup sugar
1 1/3 cups water
2 T. packed, fresh lavender blossoms, rinsed … OR … 2 teaspoons dried lavender flowers
2/3 cup fresh squeezed lemon juice

Combine 2/3 cup sugar, 2/3 cup water and lavender in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture comes to a simmer. Let stand until cool. Pour the mixture through a fine-mesh strainer into a large bowl. Discard the solids. Whisk in the lemon juice and remaining 2/3 cup water.

Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours.

To release the pops, dip molds into hot water for a few seconds, then gently pull out.

Makes 6-8 ice pops.

Download a printable version of the recipe here

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

 

Solano Stone Fruit

Jun 5, 2020

Photo: Unsplash

Seasonal stone fruit shines in these two recipes: Pan-Glazed Stone Fruit with Pistachios and Fresh Peach Salsa.

Pan-Glazed Stone Fruit with Pistachios

Ingredients:

1/3 cup water
2 T. lemon juice
1 ½ T. sugar
¼ t. salt
6 ripe but firm peaches (or a combo of peaches, nectarines, apricots, pluots, etc.)
3-4 T. honey
1-2 T. butter
¼ cup shelled pistachios, toasted and coarsely chopped
Optional: whipped cream, for serving

Bring water, lemon juice, sugar and salt to boil in a 12-inch cast-iron skillet over medium heat. Add fruit, cut side down, cover and cook until almost tender (when a fork inserted into center meets slight resistance, 3-5 minutes).

Uncover and continue to cook until liquid is nearly evaporated and cut sides of fruit are beginning to brown, 5-8 minutes. Add honey and butter and cook, shaking skillet occasionally until glaze is thickened, about 1 minute.

Transfer fruit cut side up to serving platter. Spoon glaze over peaches and sprinkle with pistachios. Serve with optional whipped cream

Serves 6.

Chef’s Notes: To make optional whipped cream, place a large stainless steel bowl in the refrigerator or freezer until cold. Add 1 pint heavy whipping cream and confectioners sugar, to taste. Whip by hand with a whisk, or with a hand mixer on high until stiff peaks form. Add a dollop of whipped cream on the fruit when serving.

Red currant jelly or similar can be substituted for the honey.

Download a printable version of the recipe here

Fresh Peach Salsa

Ingredients:

1 large ripe peach, pitted and chopped (1 ½ cups)
1 cup mixed cherry tomatoes, chopped
½ cup cilantro, finely chopped
¼ cup minced red onion
1 serrano chile, seeded (optional) and minced
¼ cup fresh lime juice
Salt & pepper, to taste

Combine all ingredients in a non-reactive bowl and season to taste with salt and pepper. Let stand 15 minutes before serving.

Makes about 2 ½ cups.

Chef’s Notes: If you want spicier salsa, keep the seeds and membranes in the serrano chile; for milder flavor, remove seeds and membranes.

Peaches can be replaced with mangoes (champagne mangoes are the best!), or pineapple, or a combination of fruit.

Download a printable version of the recipe here

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