Anderson Valley Foodshed weekly update: February 28
AV Farms and Products!
In the absence of our Boonville Farmers' Market, AV Foodshed would like to provide you with contact information to help you access AV products.
Blue Meadow Farm - at the base of Holmes Ranch Road - 895-2071
Brock Farms - on Goodacre off the base of Peachland - 895-3407
Velma's (Filigreen Farm) - on AV Way - 895-2111
Gowan's Oak Tree - on Hwy 128 between Philo and Navarro - 895-3353
Pennyroyal Creamery - on Hwy 128 in Boonville - 895-2410
Petit Teton - on Hwy 128 between Boonville and Yorkville - 684-4146
The Apple Farm - on Philo/Greenwood Road just before the bridge - 895-2333
AV Products you can access by contacting:
4 Bar K Ranch (beef) - email@example.com, 895-2325
Anderson Valley Community Farm CSA (variety of products) - firstname.lastname@example.org, (831) 332-5131
Bramble Family Farm (olive oil) - email@example.com, 272-8487
Bucket Ranch (variety of products) - 845-3851
McEwen Family Farm (variety of products) - firstname.lastname@example.org - 472-9009
Mendocino Sea Vegetable Company (seaweed) - email@example.com, 895-2996
Natural Products of Boonville (mushrooms & more) - firstname.lastname@example.org, 684-0182
Petit Teton (canned goods, pork, beef, squab & veggies) - email@example.com, 684-4146
Pomo Tierra Orchard (apple products) - firstname.lastname@example.org
The Forest People - Radically Sustainable Mushroom Cultivation - 489-5034
Yorkville Olive Ranch (olive oil) - email@example.com, 894-0530
Beef For Sale
Grass Fed Murray Grey/Angus cross Beef, by the 1/4
For July delivery
4 Bar K Ranch in Boonville, CA is offering premium grass-fed beef for sale. This is local grass-fed beef, raised in rural Anderson Valley, in Mendocino County, with no shots or hormones, just excellent, lean, grass finished beef. We raise our beef free range, organically, in a humane, safe, and stress free way. This ensures your beef is the best quality and safest meat, that is raised and sold in the right way. We sell live beef by the 1/4 then ship it to the butcher who then slaughters, ages, cuts, wraps, and freezes it before we deliver your 1/4 to you. Bones and offal are included at no cost.
Please contact me and I will send our information flyer in an email. It should answer most of your questions, but feel free to call me anytime if you're interested.
If interested please contact Dave Kooyers at firstname.lastname@example.org (707) 895-2325.
Feeder Piglets for Sale
We have heritage crosses and fair or show breeds (Yorkshire/Duroc) this winter and spring. $150 each. Quantity discounts available.
Located in Redwood Valley.
Call Adam 707.272.5477 or email email@example.com
Winter Abundance Lost and Found
Are you missing some children's rain boots or sneakers? Or a short sleeve fleece? Call Barbara at 707 895-3897.
Class at Floodgate Farm
Agricultural Family Looking for New Home
We would like to grow flowers, veggies, culinary herbs and other food crops. Rustic/off grid fine. We have pictures of previous gardens. Cabin, cottage, yurt/efficient house with garden/farm space.
Silk Road Cooking Workshops
Traveling the Silk Road
The Silk Road was the great spice route of the ancient world stretching from the deserts and plateaus of Western China and Tibet to the busy ports of Turkey, Greece and Venice, Italy. In three workshops we will explore the interplay of the wonderful spices and cuisines of diﬀerent regions. The date of the classes and the foods we will explore are
March 3: The foods of the Eastern Mediterranean
Greece, Turkey, Persia, Northern Syria
April 7: India, Nepal and Afghanistan
May. 5: Burma, Tibet and Western China
In each class we will prepare 8-10 dishes (appetizers, soup, main dishes, bread and desert Those who have taken these classes know that it can be done in an afternoon) The workshops are limited to 20 cooks and each cook can invite a guest to share in the prepared meal at the end of the day. The cost for each workshop is $60. The workshops will take place at the Caspar Community Center and go from 1:30 until we ﬁnish clean up around 7:30. More details will be provided when you register. The purpose of these workshops are threefold: to learn about the culture of diﬀerent regions thru their food; to create community by the fun of cooking together in a group; and then extend community by sharing food together with friends and family.
You can register for the workshops by contacting Marty Johnson at either firstname.lastname@example.org or 707-964-6164.
[Bewildered] Pig Snippets
I hope you're all staying warm & DRY! Wow, this rain is quite something to behold! Don't let it deter you from coming out to eat, though! We're cooking up some deliciousness that you won't want to miss!
This week's highlights~
Loc(o)ls Night Entrée: Chicken & Dumplings! We'll start with a rich chicken "stew," add some fresh greens, and top it with a delicious house made biscuit-like dumplings!
Soup: Roasted Sugar Pie Pumpkin with Toasted Sesame Seeds & Raw, Sprouted Pumpkin Seeds! Yum!
As promised, this week's Mendocino Heritage Pork dish is slow roasted pork shoulder with Autumn Ehnow's crazy good roasted bay nut mole! It'll be served with steamed rice, roasted butternut squash & Pegasus Farm greens...add fresh scallions, cilantro & a squeeze of lime and you've got something sublime! Get it while it lasts!
A sneak peek ahead~got plans for St. Patty's Day? We've got beef on brine & cabbage fermenting! Our "corned beef & cabbage" was a huge hit when we featured it on our "Fungi, Fermented, Foraged" dinner menu! Make plans now to join us for this tasty evening~Sunday, March 17.
And, a bit further ahead...we're excited to have Alexander Chesebro of Fitzgerald & Guislain Perfumers coming to The Pig for a very special event Saturday March 30. Perfectly timed with the fragrant blossoms of spring (our tulips and hyacinth are popping!!!), Alexander will demonstrate the art of natural perfumery by blending a "plain fire" fragrance to capture the moment~and each guest will take home a small flacon of it! Following the hour or so demonstration will be a not to miss dinner of olfactory magnitude! We've got some amazing wines to pair with some incredibly aromatic dishes! Husch Vineyards owners Zac & Krista will be here to showcase a rare opportunity to experience a comparative tasting of their incredible Gewurtztraminer! We've got the current vintage (2017) alongside the 2011 paired with local black cod cured in osmanthus oolong tea and the essence of hand distilled bergamot...and 4 other sumptuous courses with equally evocative, aromatic wines! See our website for more details! This event is limited to 20 guests, so get tickets while you can! http://fitzgeraldandguislain.com/.
That's it for now, folks! Get out of the house and support your local businesses! We all need you!
With Sincerest Gratitude,