Author Archive | Edible Marin and Wine Country

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A Day in Marin County & Wine Country: Where to Eat & Drink

Marin is your oyster…
Photo: Stacy Ventura

There are many reasons why the San Francisco Bay Area is one of the world’s premier travel destinations, and at the top of the list for many is the ability to get out of the bustling cities and into gorgeous rural landscapes in literally a matter of minutes. Expedia has teamed up with Edible Feast and Edible Marin & Wine Country magazine to bring you a food and drink lover’s perfect day trip into the wilds north of San Francisco.

Tour Marin in photos.

Tour Sonoma in photos.

Head north out of the city and mid-span over the iconic Golden Gate Bridge you will find yourself in Marin County, which boasts a spectacular coastline, rolling hills and flat interior valleys—and over 167,000 acres of farms and ranches. That’s half of the total land in the county…

 

Read the full story here.

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Banana Pudding

Recipe courtesy of Beth Setrakian, Beth’s Community Kitchen, Mill Valley

Banana Pudding is a simple, yet revered, Southern staple. It likely evolved from the English trifle, another
layering of cake or cookies, pudding and fruit. The favoring of bananas in the South was a natural, as
residents of port cities like New Orleans, Mobile and Charleston enjoyed bountiful amounts of the then-exotic
tropical fruit.

Like the great pie vs. cake debate, families have divided over whether Banana Pudding should be topped with
simple sweetened whipped cream or meringue. Baker and chef Beth Setrakian, whose mother hails from the
South, says either is just fine. She takes the dish to new heights by incorporating her own brand of organic
vanilla wafers.

Bon Appétit, y’all!

Yield: 10 servings

INGREDIENTS
1 1/2 cups whole milk (or 1 cup milk and 1/2 cup cream, for a richer pudding)
7 tablespoons sugar
3 large egg yolks
1/4 cup all purpose flour
1 teaspoon pure vanilla extract (or to taste)
4 to 5 cups organic vanilla wafers
3 medium-sized ripe bananas, peeled and sliced into 1/3” thick rounds
For the optional topping: 2 cups whipped cream, slightly sweetened with confectioner’s sugar, or meringue

TO PREPARE
Place … Read More

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The Artist

OKRA

You Love It or You Hate It

BY GEORGEANNE BRENNAN

As a child, I hated okra. I couldn’t imagine how my mother and grandmother could swoon over each bite of the nasty green pod they simmered with tomatoes and onions.

Normally, my mother was a sophisticated and adventuresome cook, plying us with everything from French Coq au Vin to California-style Avocados Stuffed with Shrimp. However, she was from Texas, and her mother from Tennessee, and every once in a while, Southern dishes like stewed okra, black-eyed peas, cornbread and coconut cream pie would appear on our family table. When one did, my mother would explain that it reminded her of her early years growing up in Fort Worth and of her mother.

As an adult, I now completely understand why my mother and grandmother liked okra. My first revelation came many years ago when I was working on a vegetable cookbook with a botanist friend who had spent several years living in Georgia. She explained to me that the infamous okra slime, which starts oozing the minute the pod is cut into, dissipates with cooking.

“Don’t let that early slime stop you from eating okra.”

We made stewed okra … Read More

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Farmers’ Market & CSA Directory

FARMERS’ MARKETS

MARIN COUNTY

CORTE MADERA CERTIFIED FARMERS’ MARKET

Year round, Wednesdays, noon–5pm, the plaza at Town Center shopping center, Corte Madera, 415.382.7846

Downtown San Rafael Certified Farmers’ Market Festival

April–September, Thursdays, 6–9pm, Fourth St. between B St. and Cijos St., San Rafael, 415.492.8007

FAIRFAX COMMUNITY FARMERS’ MARKET

April 30–December 17, Wednesdays, 4–8pm, Bolinas Park, 124 Bolinas Rd., Fairfax, 415.999.5635, CommunityFarmersMarkets.com

Gospel Flat Farmstand

Year round, daily, 24-hour farmstand, 140 Olema-Bolinas Rd., Bolinas, GospelFlatFarm.com

MARIN CIVIC CENTER FARMERS’ MARKET

Year round, Thursdays and Sundays, 8am–1pm, Veterans’ Memorial Auditorium and Civic Center parking lot, San Rafael, 800.897.FARM, AgriculturalInstitute.org

MARINWOOD COMMUNITY FARMERS’ MARKET

Year round, Saturdays, 9am–2pm, Marinwood Plaza, 101 Marinwood Ave., San Rafael, 415.999.5635, CommunityFarmersMarkets.com

Marin Country Mart Farmers’ Market

Year round, Saturdays, 9am–2pm, Marin Country Mart, 2257 Larkspur Landing Circle, Larkspur, 415.461.5700

MILL VALLEY CERTIFIED FARMERS’ MARKET

Year round, Fridays, 9:30am–2:30pm, CVS Pharmacy parking lot, 759 E. Blithedale Ave., Mill Valley, 415.382.7846

DOWNTOWN NOVATO COMMUNITY FARMERS’ MARKET

May 6–September 30, Tuesdays, 4–8pm, Historical Downtown Novato, Grant Ave. between 1st and 4th Sts., Novato, 415.999.5635, CommunityFarmersMarkets.com

Point Reyes Farmers’ Market

June–November, Saturdays, 9am–1pm, Toby’s Feed Barn, Hwy. 1, Point Reyes Station, PointReyesFarmersMarket.org

ROSS VALLEY CERTIFIED FARMERS’ MARKET

May XX–October XX, Thursdays, … Read More

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The Good Food Activists

EILEEN GORDON CHIARELLO

On a Mission to Raise Barns, Among Other Things

BY KIRSTEN JONES NEFF • PHOTOGRAPHS BY CLAY MCLACHLAN

Eileen and Michael Chiarello

From healthy and artisanal foods to community kitchens, to educational and organic farms and more, Barnraiser is a place to meet the people behind these projects, share their inspirational stories, and fund their success.

Mission statement of Barnraiser

Eileen Gordon Chiarello is planning to revolutionize the food world, and we may have her grandmother to thank for it. Chiarello, the founder of Barnraiser, a just-launched crowd-sourcing site for food producers, grew up in Falls Church, Virginia, but spent many summers during her youth visiting family in rural Marin and Sonoma counties.

Chiarello’s mother is a Giacomini, the extended family of Swiss-Italian farmers and ranchers who have played a central role in making our Northbay counties the agricultural havens that they are today. Chiarello’s eyes light up and she smiles a wide smile as she remembers childhood stays at her grandparents’ home in California.

“Everything was homemade. I can still remember looking up at my grandmother’s pears set up in the windowsill. They were her backyard pears, lined up, in jars of sugar water.”

She … Read More

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Cherry on Top

Find one of the “little chefs” in this photograph by Matthew Carden (MatthewCarden.com) that has been hidden in another location within this issue and enter the page number of the hidden location on the Edible Marin & Wine Country homepage. The first six people to enter a correct answer will receive a pair of tickets to the wonderful Monterey Bay Aquarium. MontereyBayAquarium.org

Entries are due by midnight on July 10, 2014 • Winners will be notified by email.

Enter to win at EdibleMarinandWineCountry.com

Special thanks to Beth’s Community Kitchen in Mill Valley (Beths.com) for the delicious banana pudding pictured here. For the recipe, visit our website.

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Edible Events Calendar

JUNE

West Marin 4-H Fair

June 7 (Point Reyes Station, UCaNR.edu/4H)

E-i-E-i-OY: In Bed with the Farmer’s Daughter—One Woman Play from Vivien Straus and Benefit for Marin Organic & MALT

June 7 (Dance Palace, Point Reyes Station, VivienStraus.com)

Ranch Tour at Stemple Creek Ranch with Marin Organic

June 7 (Tomales, MarinOrganic.org)

Soul Food Farm Antiques & Vintage Market-place and Farmers’ Market

June 7 (Vacaville, SoulFoodFarm.com)

Meat, Knife & Fire: A Sustainable Summer Grilling Workshop with MALT & Marin Organic

June 7 (Stemple Ranch Tomales, MALT.org)

FRESH STARTS CHEF EVENTS: CHEF SONDRA BERNSTEIN

June 8 (Novato, 415.382.3363×243, HBofM.org/

Fresh-Starts-Chef-Events.html)

RAMEKINS CULINARY SCHOOL: PORK BELLY UP!

June 11 (Sonoma, Ramekins.org)

Farm to Table: Cooking from the Garden at Connolly Ranch

June 14 (Napa, 707.224.1894, ConnollyRanch.org)

Orchard Walk and Mill Tour at McEvoy Ranch

June 14 (Petaluma, McEvoyRanch.com)

BEEKIND BEEKEEPING CLASSES: CONTINUED HIVE MANAGEMENT

June 14 (Sebastopol, Beekind.com)

Farmers’ Market-to-Pizza Workshop at Relish Culinary Center

June 14 (Healdsburg, 707.431.9999, RelishCulinary.com)

RAMEKINS CULINARY SCHOOL: KIDS COOKING CAMP!

June 16–19 (Sonoma, Ramekins.com)

Summer Camps at Devils Gulch Ranch

June 16–20, 23–27, July & August Camps (Nicasio, 415.662.1099, DGES.org)

NAPA VALLEY COOKING SCHOOL: TEENS CULINARY GLOBETROTTING

June 17–19 (St. Helena, 707.967.2910, NapaValleyCookingSchool.org)

“Slow is Fast” Evening … Read More

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The Winemakers

FROM STRONG SOUTHERN ROOTSTOCK

Terroir With a Touch of Red Clay

BY MONICA AND DAVID STEVENS

PHOTOGRAPH: CAROLE TOPALIAN

When you ask folks in the local wine world where they are from, only occasionally is their answer “California.” The wine industry attracts a multitude of personalities and talents from across the United States and abroad, all contributing to its vibrancy and success.

For this special fifth anniversary summer issue of Edible Marin & Wine Country, we are pleased to showcase a group of our winemaker friends who hail from the South—from Virginia, South Carolina, Florida, Louisiana and Texas—all having converged in Northern California, bringing with them enormous talent and passion for their craft.

Both of us hail from the Midwest, and know from personal experience that in many parts of the United States cocktails—and brews—still reign supreme. So we were very curious to find out when and under what circumstances Nicole Abiouness, Thomas Rivers Brown, Randy Hester, Pax Mahle, Jason Moore, Jessica Tarpy Shaheen, Sarah Vandendriessche and Jamey Whetstone first experienced wine, and if it was love at first sip.

Read on to hear their answers to these questions, as well as what each of them has to say … Read More

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The Farmer

VERNAY ‘PILAR’ REBER

A First-Generation Farmer Paves a Better Path

A first-generation farmer, Vernay ‘Pilar’ Reber grew up in southern Alabama and took her first formal job in agriculture at the age of 19, in Florida, where, dressed in a full hazmat suit, she spent all day spraying toxic chemicals on plants.

On a quest to find a better way, she headed to California to attend the UC Santa Cruz Center for Agroecology and Sustainable Food Systems program. Upon graduation, she found herself right back in the same chemical-driven system of commercial agriculture, this time in Salinas. After one fellow worker and the wife of another both gave birth to children with cornea blindness, Pilar says she knew the conventional big ag system was irretrievably flawed, and she had to forge her own path.

In 2004, she founded Sunnyside Organic Seedlings, a seven-acre organic farm in Richmond. Yes, a farm in Richmond. Today, Sunnyside supplies all-organic vegetable, fruit, flower and herb starts to many Bay Area nurseries. You can also find Pilar and her starts at the Oakland Farmers’ Market on Saturdays and the San Rafael Civic Center Farmers’ Market on Sundays.

Pilar’s menagerie also includes dogs, chickens, geese, sheep, … Read More

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