Farm To Fork, BLITZ And More!
The state has opened up and we are on a ROLL! It is SUCH a blessing to be back in community.
We are FINALLY going to have a Farm To Fork meal! WooT! It’s the perfect pairing: GRUB CSA Farm is our gracious host and Donna Garrison, Erik Peterson and Cassidy Wear are going to cook up a wonderful, locally sourced Spanish Inspired meal.
You can find out the menu and particulars by going here. Please read all the instructions- it’ll be outside but/and want all to feel “safe” so if you want to reserve your own table, contact us by July 18 so we can accommodate you! Get your tickets now for a great dinner on July 24 before they sell out! Please help us spread the word and share it on Facebook.
The Fall 2021 Garden BLITZ is officially scheduled for September. We’ll focus on two areas over two weekends this Fall: Paradise/Magalia on September 11-13, then Oroville from Sept. 24-26.
For those who don’t know about our Garden BLITZs, amazing community volunteers install raised bed gardens in back yards…maybe this year, yours!! You can purchase a 4×4’ or 4×8’ garden here or apply for a scholarship garden here . We’ll need volunteers and their trucks so get a team together (or come alone) and join us!
At this point, we are focusing scholarship gardens in Oroville first, and have gotten support for that with generous donations from the now dissolved North Valley Mutual Aid group, Chico Natural Foods Cooperative (yay, Round Up program) and the Lundberg Family Foundation via North Valley Community Foundation.
Wood is astronomically expensive this round. We are still seeking more scholarship donations to help out more folks who are in need but want to grow more food on the Ridge. So if you feel inclined, please donate and/or point us to folks who we can approach for joining in our scholarship fund.
Events, Happenings, Adventures
–June 26- Plants and Popsicles at Harvests and Habitats Nursery. Behind 1078 Gallery, at 1710 Park Avenue in Chico. Our friend and Teacher, Sherri Scott just opened this nursery a bit ago. She will still have her amazing plant trailer at the Farmers Markets at the height of the season, but you can now also get plants at this new location on weekends and by appointment. Stop on by between 9AM and 1PM, get some natives, herbs, veggie, flower plants and a popsicle (while they last). More info here.
–Ongoing- Sundays at Vecino- we are at our Demonstration Food Forest and Composting Center at 1535 from 8-11. Come around back with a bucket of compost (if you have it) and join in the fun of co-creating this community garden.
–July 11- Creating Food Independence In Butte County: Taking Charge Of Your Health With Seasonal Local Produce
Arica Souza will be talking about the health benefits of eating local food. From Arica:
“Hello community members! My name is Arica Souza. I am a graduate of CSUC in Public Health. Nutrition is a vital aspect of maintaining and living a healthy lifestyle. Butte County’s summer produce offers distinguishable benefits which provide the body with essential vitamins that contribute to lowering risk of various chronic illnesses. Learn how consuming seasonal produce is beneficial!” 11AM- 12:30PM. Vecino Victory Garden, 1535 Laburnum Ave. Find out more and share on Facebook here.
–July 17/18- The Butte County Community Garden Network will hold their second joint event. Come play in the garden that’s closest to you from Chico, to Oroville to Paradise. We’ll have a link to share with more information but wanted to get word out so you can hold the date(s). We’ll be hosting during our regular Sunday hours at Vecino (see above), but we’ll have something special going on for the community. The other gardens will, too.
July 24- Farm To Fork- see above in the email for details. Get your tickets here.
Recipe Of The Week
Nintey-eight percent of the ingredients can be obtained at our Farmers Market (if you sub one of the other beans at Llano Seco) this Saturday and next week. BTW…the Sweet Corn is off the hook right now. Butter and Salt. Yum City.
Summer Squash Succotash
Adapted from The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking by Jeanine Donofrio and thekitchn.com
Serves 4 as a side
INGREDIENTS
1 fresh ear of corn, husked
1 tablespoon coconut oil or olive oil or butter
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 cups chopped zucchini (or a combination of summer squash)
1/2 cup cooked chickpeas, drained and rinsed
2 cloves garlic, minced
1 cup chopped tomato or 1 cup cherry tomatoes, sliced in half
1 scallion, diced
1/2 teaspoon smoked paprika
1 tablespoon fresh lemon juice
Fresh basil leaves
Salt and freshly ground black pepper
INSTRUCTIONS
Slice the kernels off the corn and place in a bowl. Use the back of your knife to scrape the juices off of the corncob into the same bowl; set aside.
Heat the oil in a large skillet over medium heat until shimmering. Add the onion and a pinch of salt and pepper. Let cook until soft, about 3 minutes, then add the red pepper and continue to cook for 2 more minutes, stirring occasionally.
Add the zucchini, cut-side down (as best you can) and another pinch of salt and pepper, and cook for 5 minutes without moving them so they brown on one side. Stir in the chickpeas and cook for 2 more minutes. Stir in the corn, corn juices, and garlic and cook for 1 minute.
Add the tomatoes, scallion, and paprika. Stir and cook 2 to 3 minutes more. Turn off the heat and stir in the lemon juice and basil. Season to taste as needed.
That’s all for now, folks…just like our gardens are coming into full bloom, we are so happy the community is blooming. See you soon!
The Team at Butte County Local Food Network who is grateful to be powered by:
