“Bringing the Harvest Home” Workshop Series at Mountain Feed & Farm Supply

The green hand of the vibrant Ben Lomond Mountain foods and agricultural supplies will launch a new series of workshops this summer called Bring the harvest home. In support of regional agriculture, these workshops will focus on food preservation to fill your pantry with fresh produce sourced directly from farms and delivered to participants at Mountain Feed on the day of the course. Think of it as a local “meet and greet” between farmers and home curators, as well as a way to keep your pantry stocked with peak crops all year round.

August 11, canned tomatoes offers a crash course in creating new tomato-based recipes such as tomato paste, ketchup, and soup. Extraordinary Preserver Jessica Tunis– a self-described food enthusiast – will walk attendees through the basics of canning whole tomatoes. Tunis has been doing this for a decade, and her sharp style in the kitchen will make the course accessible to beginners as well as those who already have food preservation skills. Bringing the Harvest Home classes are two hours, 11 a.m. to 1 p.m., $60. Participants will take home recipes, a platter of produce, a crate of jars, and new skills for storing new crops in bulk. Pre-registration is required – these courses fill up quickly, so book your place now! mountainfeed.com.

As the thirst turns

Patrice Boylemain motor and shaker The post office and So if, contacted me with the invigorating news that there is a new chef in the Soif kitchen. Since August 1, Tom McNary, formerly of Carried Away, now runs the restaurant’s sustainable wine bar and dining room, replacing Marshall Bishop’s brief tenure. It turns out that McNary and Boyle share a big and growing passion for all things the farmers market – the growers, the fresh harvest action, and the incredibly dynamic produce. “At the end of the day, what we serve to people matters,” says Boyle. “And that’s something I have to support. When I opened Soif in 2002, we weren’t big farmers’ market buyers, and I realize now that I’ve become a bit of a fanatic. And she n “Isn’t alone. We meet all of our friends, neighbors and co-workers at one of our county’s amazing weekly farmers’ markets. “I think local agriculture is important and makes a difference, including the not least that it’s delicious,” says Boyle. from the farm, herbs, cheeses, fruits, pastured meats appear with increasing vigor on the menus of Soif.

“Tom shares that view,” Boyle says. “There are certain areas where this alignment is crucial, and it’s important for both of us.” New Chef Soif is already checking out the kitchen territory. And while the menu doesn’t immediately reflect a drastic change,

we can expect McNary’s influence – with the help of foraging at the farmers’ market – to show in the days and weeks to come. “It’s always exciting here,” confirms Boyle. Not a bad phrase to describe the whole Soif experience. Always exciting. Stop by, order something fresh and moist and welcome chef Tom McNary to his new gig.

Spirits of the week

Shakespearean pop-ups at The Grove in DeLaveaga Park. On Friday, August 10, look for Spirits of Venus to serve cocktails inspired by “Venus” – at the opening of venus in fur, sure. And the following week, Saturday August 18, Birichino offers tasting flights for $5 before Romeo and Juliet. More reasons to see this season’s Santa Cruz Shakespeare productions!