“Bringing the Harvest Home” workshop series at Mountain Feed & Farm Supply


The green thumb of the vibrant Ben Lomond Mountain food and agricultural supply will launch a new series of workshops this summer entitled Bring the harvest home. Supporting regional agriculture, these workshops will focus on preserving food to fill your pantry using fresh produce straight from farms and delivered to Mountain Feed participants on the day of the course. Think of it as a ‘meet and greet’ between farmers and home curators, as well as a way to keep your pantry stocked with maximum harvest throughout the year,

August 11, Tomato preserves offers a crash course on creating new tomato recipes such as tomato paste, ketchup, and soup. Extraordinary Preserver Jessica tunis– a self-describing food nerd – will walk participants through the basics of canning whole tomatoes. Tunis has been doing this for a decade, and his lively cooking style will make the course accessible to beginners as well as those who already have food preservation skills. Raming the Harvest Home classes are two hours long, 11 a.m. to 1 p.m., $ 60. Participants will take home recipes, a dish of produce, a crate of jars and the new skills to store new crops in bulk. Pre-registration is required – these classes will fill up quickly, so reserve your spot now! mountainfeed.com.

As the thirst turns

Patrice Boyle, motor and agitator La Posta and So if, contacted me with the invigorating news that there is a new chef in the Thirst kitchen. Since August 1 Tom mcnary, formerly of Carried Away, now runs the sustainable wine bar and dining room restaurant, replacing the brief tenure of Marshall Bishop. It turns out that McNary and Boyle share a great and growing passion for all things the Farmers’ Market – the growers, the action of the fresh harvest, and the incredibly vibrant produce. “At the end of the day, what we serve people matters,” Boyle explains. “And that’s something I have to stand up for. When I opened Thirst in 2002, we weren’t big buyers at farmers’ markets, and now I realize that I’ve become a bit of a fanatic. And she is not alone. We meet all of our friends, neighbors and work colleagues at one or another of our county’s amazing weekly farmer’s markets. “I think local farming is important and making a difference, not least because it’s delicious,” Boyle says. Thirst is about to intensify its attachment to the fresh and the local, as well as to fine cocktails and wines from elsewhere. Expect to see farm-fresh vegetables, herbs, cheeses, fruits, pasture meats appear with increasing vigor on Thirst’s menus.

“Tom shares this point of view,” Boyle says. “There are some areas where this alignment is crucial, and this one is important to both of us. The new chef at Soif is already discovering the territory of cooking. And while the menu doesn’t immediately reflect a drastic change,

We can expect McNary’s influence – with the help of foraging on the Farmers’ Market – to show itself in the days and weeks to come. “It’s always exciting here,” Boyle confirms. That’s not a bad phrase to describe the whole Thirst experience. Always exciting. Stop in, order something cool and wet, and welcome chef Tom McNary to his new concert.

Spirits of the week

Shakespearean pop-ups at the Grove in DeLaveaga Park. On Friday August 10, search Spirits of Venus 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!