Summer Salad
Step into the season with a gourmet dinner on the farm and a spectacular arts fair.

Paradise Community Garden leader Shanale (left) and workshop instructor Kiyoko (right) tend their raised beds. Photo courtesy of Audrey Lieberworth.
In this newsletter:
● Shop, taste, and support KPFA – June 20 & 21
● Join the fun in Paradise – June 21
● Celebrate Dad’s Day with a pig roast – June 21
● Mix a drink with the Cocktail Whisperer – June 21
● Savor a divine dinner at Knoll Farm – June 30
● Kudos to two local James Beard Award winners
● Recipe: Fig Chutney made with Knoll Farm figs

Work by featured artists pictured above (left to right): Karen Brown (jewelry), Eileen Goldenberg (ceramics), Susan Eastman (wearables), Theresa Kwong (jewelry), Katharina Ernst (wearables), Karl Schroen (mixed media), and Fritzie Seidler (mixed media). Photos courtesy of Karin Conn.
Arts & Eats
The historic Craneway Pavilion is the new home for the KPFA Summer Arts Fair, formerly the Live Oak Park Fair. A benefit for KPFA 94.1 FM, the fair features original, handmade work by 200 exhibitors in all media—painting, sculpture, ceramics, woodwork, jewelry, glasswork, and photography.
Plenty of tempting treats made by local food crafters are also available to taste and purchase. Fair producer Jan Etre promises a variety of scrumptious offerings, including samples of chocolates, toffees, olive oils, and jams. The fair’s food concession features the New Orleans cuisine of Southern Comfort; in addition, guests can sip gourmet coffee and espresso from Yali’s Cafe and enjoy a full wine, beer, and spirits bar open at noon each day.
Enjoy a terrific day (or two) of arts, food, and the chance to meet artists and food crafters. Cost: two-day admission $12; seniors and people with disabilities $8; youth under 18 free. Parking is free as is a shuttle from Richmond’s BART Station. Info: kpfa.org/craftsfair/summer
Saturday & Sunday June 20–21, 10am–6pm
KPFA Summer Arts Fair
Craneway Pavilion at Ford Point
1414 Harbour Way S, Richmond

Food is growing in abundance at Hayward’s Paradise Community Garden. Photo courtesy of Audrey Lieberworth.
An Afternoon in Paradise
Join Project EAT and the Ashland Cherryland Food Policy Councilto mark the first anniversary of the Paradise Community Garden, the arrival of summer, and the release of the Council’s Vacant Land Survey Report. Activities include worm bin demonstrations and “My Plant,” a chance to start a plant from seed. If you want to take part in the potluck, bring a dish made with local, fresh produce to share. Info: Audrey Lieberworth: audrey@acfpc.org or 510.433.0993
Sunday June 21, 3–5pm
Paradise Community Garden Anniversary Celebration
20085 Mission Blvd, Hayward
Pig Heaven
Father’s Day Pig Roast
Sunday June 21, 4–8pm
The Dock at Linden Street
95 Linden St, Oakland
Shrub Savvy

Summer Solstice Shrubs & Spirits
Sunday June 21, 6–8pm
UC Botanical Garden
200 Centennial Dr, Berkeley

Enjoy a vegetarian feast in the fig orchard at Brentwood’s Knoll Farm. Photo courtesy of Outstanding in the Field.
A Stand Out Dinner
Menu:
Salad of stone fruits and shaved green almond with arugula, herbs, zest, and little gems
Smoked pecan pâté with wild mushrooms, served with fig chutney, whole grain mustard, cornichon and crostini
Hearty seed and nut bread with compound olive oil and carrot butter
Corn milk dumplings with smoked tomato sauce and basil oil with summer vegetable succotash and dried sharp cashew cheese
Floating islands with vanilla coconut anglaise, stone fruits and berries, and caramelized nut brittle
Outstanding in the Field at Knoll Farm
Tuesday June 30, 4pm
12510 Byron Hwy, Brentwood

The James Beard Foundation selected Bryant Terry (left) and Saru Jayaraman for two of its prestigious leadership awards.
High Honors to Local Activists
Jayaraman and Terry, along with recipients Don Bustos, Eliot Coleman, and Sam Kass, will be honored at an October 19 ceremony and dinner co-hosted by Good Housekeeping during the sixth annual James Beard Foundation Food Conference in New York City. Tickets to the Leadership Awards dinner are available for $1,000 to the public or $500 for JBF Food Conference attendees. Info and tickets: Bowen & Company at 914.231.6180 or jamesbeard@bowenandco.com. Additional details: here
Read more about Jayaraman and Terry in Edible East Bay:
Counting the Beans: Will a Hike in the Minimum Wage Lift Up Workers
or Bring Down Restaurants?
Vegan Virtuoso: Bryant Terry dishes up food with heat and heart—
and music for good measure
Recipe
Fig Chutney
Yields approximately 3 cups
1 tablespoon olive oil
1/2 cup onion, diced small
1/4 cup red wine
1/4 cup balsamic vinegar
1/4 cup sugar
2 cups fresh figs, roughly chopped
1 sprig fresh thyme, leaves picked off stems
Water to cover
Salt
Pepper
Heat olive oil in a saute pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20 minutes. Fold in thyme leaves about 2 minutes before finished cooking. Cool. Process in food processor until smooth. Adjust with balsamic vinegar, salt, pepper, and water if needed.
Store in refrigerator, but let stand at room temperature 15 minutes before serving. Will keep for 2 weeks.