Archive | Newsletter

Time to Clean Out Those Cupboards!

 

At the Kitchen Exchange, you can trade in kitchen items you no longer need for others you really want. Hosted by The Plant Exchange and ITK Culinary, the event also features two cooking demos led by Doug Eng, founder of ITK Culinary. Bring your pots and pans, dishes, cutlery, linens, small appliances, glassware, and storage containers. Please do not bring anything that’s cracked or broken and no yogurt-type containers. Cost: $8 includes admission and a tote bag. Tickets and info: here

The Kitchen Exchange 
Saturday June 23, demos at 10 and 10:30am; exchange runs 11am–1pm
In the Kitchen Culinary
1410 62nd St, Emeryville 

Image: Margo Rivera-Weiss
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Go Buggy in the Garden

 

Get to know the world of insects, from plant-eating bugs to bug-eating plants! Kids and adults will enjoy this interactive event that looks at “good bugs,” “bad bugs,” and insects that travel through water, soil, or air. Visit stations presented by garden docents and community organizations featuring live insects, butterfly crafts, honey tasting, and more. Free with garden admission. Info: here or 510.664.7606 

Family Day at the Garden: Bug Day!
Sunday June 17, 10am–2pm
UC Botanical Garden
200 Centennial Dr, Berkeley

Image courtesy of UC Botanical Garden.

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CoCo San Sustainable Farm

Explore Farming and STEM this Summer

 

Photos (teaser and above): Carole Topalian

Spend a fruitful summer learning about urban farming and gardening. The CoCo San Sustainable Farm is holding a free summer camp where teens and young adults can learn to build planting beds, start seeds, install irrigation, and grow fresh organic vegetables. Discover how our food systems interact with bees, weather, and the environment, and gain science, technology, engineering, and math (STEM) knowledge and job skills. Sign up for two, four, six, or eight weeks: Monday through Thursday, June 18 to August 11, 8am–noon, plus an extra session Friday, August 10 to work on team posters presented on August 11. Light breakfast and healthy lunch included. Free, but donations welcome. CoCo San Sustainable Farm is easy to reach from the Solano Avenue exit off Hwy 4, just a mile west of Lowe’s in Martinez. Info: SustainableFarm@comcast.net and here. Call 925.788.7374 with questions.
 
Summer Urban Farming Camp: ages 14 and older
Coco San Sustainable Farm
5500 Imhoff Dr, Martinez

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Sip & Sail on the Bay

Photo courtesy of Dashe Cellars.

 

Mike and Anne Dashe welcome wine lovers to a sailing adventure on the San Francisco Bay. Enjoy your favorite Dashe Cellars wines and a Parisian picnic while savoring the view from the deck of the classic schooner Freda B. Cost: $138 general public ($118 for club members). Tickets: here
 
Winemaker Picnic on the Bay
Saturday June 23, 11am–2pm
Call or email Stephanie for additional details: 510.452.1800, stephanie@dashecellars.com

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Happy Birthday CUESA!

 

Join CUESA, the Center for Urban Education about Sustainable Agriculture, to honor its commitment to farmers’ markets, groundbreaking education, and sustainably grown food. CUESA celebrates 25 years of community nourishment with a party featuring 40 top restaurants and 20 bars and wineries. Meet CUESA’s community of farmers, chefs, and changemakers, and enjoy a silent auction, live music, and birthday surprises. Tickets: $140 (general admission), $165 (VIP early access). Info and tickets: here

CUESA’s 25th Birthday Bash 
Sunday June 10, 6–9 pm (6pm for VIP access; 6:30pm general admission)
Ferry Building Marketplace, San Francisco

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Save Those Seeds

 

Saving seeds is surprisingly easy, and it is important for biodiversity and food security. Urban gardener Rebecca Newburn, co-founder of Richmond Grows Seed Lending Library, teaches the basics at this free class. Come learn how to save and share seeds from your tomatoes, lettuce, beans, peas, squash, and more. Info: here or 510.482.7844

Read more about Rebecca Newburn and her advocacy on behalf of seed savers and community seed
libraries: here

Seed Saving Class
Saturday June 9, 1–2:30 pm
Dimond Branch Library
3565 Fruitvale Ave, Oakland

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Summer Sampler Workshops

Herbs for Wellness

Mint and motherwort ready for medicine making. Photo courtesy of East Bay Herbals.

Interested in herbalism? You’ll learn to make a variety of healing products, including some that help protect your skin from the sun, as Anna Beauchemin of East Bay Herbals offers three free community workshops. Find out how easy it can be to prepare medicinal teas, healing oils, and salves. Free. Info: here
 
Medicinal Teas + Refreshing Botanical Drinks 
Sunday June 10, 11am–noon
Harvest House, 2395 Monument Blvd, Concord 
Use healing and refreshing herbs to make medicinal teas.
 
Sunday July 8, 11am–noon
DIY Herbal Skincare for Summer Sun Exposure 
Harvest House, 2395 Monument Blvd, Concord  
Learn about beneficial plant allies for sun exposure. 
 
Sunday August 12, 11am–noon
Easy Medicine Making 
Harvest House, 2395 Monument Blvd, Concord 
Learn to preserve garden herbs to make healing oils, salves, and vinegars.

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Love Salad?

Keep Your Lettuce Crisp and Delicious

Summer is salad season, and Bay Area farmers’ markets are brimming with many varieties of lettuce. Bought more than you can use right away? StopWaste’s how-to videos show how to keep lettuce and other leafy greens fresh, or how to revive them when they’re already a bit wilted.

Keep leafy greens fresher longer


 

Revive wilted greens


 

For more tips and videos on how to make the most of the food we love, visit StopFoodWaste.org.

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Gardener’s Notebook

Moringa Can Be a Boon to Your Garden

Photo: Sengai Podhuvan on Wikimedia Commons

Have you heard of Moringa oleifera? An amazingly fast-growing perennial, moringa is edible from root to shoot. High in iron, it offers a nutritional boost to people as well as animals, and can be a real boon to your garden or orchard as a soil builder.

In the Garden and Orchard

Unchecked, this sub-tropical shrub can grow to over 20 feet tall. However, with annual pruning, it can be managed to stay between four and eight feet tall, and those pruned branches can provide good food for humans, goats, and chickens. One choice is to “chop and drop” the pruned branches to lie around orchard trees, where they nourish the trees as they break down.

As a vertical grower, moringa takes little soil space compared to the biomass it creates. In permaculture, this is called “vertical economy.”

Another advantage moringa can bring to your garden is that when used as a green mulch growing between the rows, it can serve to cool the ground in summer, thus protecting plant roots.

In the Kitchen

Think of moringa as a salad tree. Its edible parts include immature seed pods, mature seeds, leaves, flowers, and roots.… Read More

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Meet Elizabeth Minchilli … 

Photo courtesy of Market Hall Foods.

In her newest book, Eating My Way Through Italy: Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table, Elizabeth Minchilli takes readers on a culinary journey that celebrates Italy’s regional specialties. Join her at Market Hall and taste some of the Italian pantry items mentioned in the book. No charge except for purchases. Info: here or 510.250.6001

Minchilli’s recipes will be adapted for Market Hall’s Taste of Italy special menu offerings Thursday May 31–Sunday June 3 and Thursday June 7–Sunday June 10 and available during the June 7 event. 

Event Tastings

  • IASA anchovies (crostini, butter, and anchovies and potato salad with anchovies from the kitchen menu)
  • Parmigiano-Reggiano and aged balsamico (five-year balsamic from Acetaia Leonardi)
  • Bondolio extra virgin olive oil (a California product made with Sicilian olive varieties)

Book Signing, Conversations, Tastings
Eating My Way Through Italy: Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table
Thursday June 7, 3–5pm 
Market Hall Foods at Rockridge Market Hall 
5655 College Ave, Oakland

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