SPRING 2009 Table of Contents
In This Issue GRIST FOR THE MILL Letter from the Editor Notable EDIBLES We Pick, You Pick Asparagus; North Valley Chevre; Alger Vineyards SEEDS OF A BETTER WORLD By Wolfgang Rougle SOMETHING’S BREWING IN NORTH STATE By Earl Bloor EDIBLE FLOWERS By Wolfgang Rougle FARMERS MARKET DIRECTORY FOUR EAGLES FARM By Catherine Preus COOKING FRESH […]
Springtime Omelet with Asparagus, Green Garlic and Herbs
This recipe from Chico caterer Marianne Brenner uses several staples of the spring market: fresh eggs, asparagus, green garlic, and, of course, fresh spring herbs, which Marianne gathers right outside her kitchen. Green garlic is subtle and mild, easy to use, and easy to sniff out at the markets. Green garlic bunches look similar to green […]
Spring Pea Soup
Craig Thomas, chef at The Red Tavern restaurant in Chico, was voted by Edible Shasta-Butte readers a Local Hero in the chef/restaurant category. He offers this recipe, which is featured this spring at the Red Tavern, 1250 The Esplanade in Chico. The restaurant is open Monday thru Saturday at 5:30. Call 530.894.3463 and visit redtavern.com. […]
Portuguese Sopash with Buffalo
Dave Guzzetti, former Chico City Concilman and longtime restauranteur and caterer, offers this recipe for sopash, which is regularly served at Portuguese festas throughout the spring season. Many traditional festas are celebrated in California’s Central Valley, where Portuguese dairy (and other) farmers live. For about a dozen guests, use about 6 pounds meat, either in large […]
Four Eagles Farm
Bison and the Sacred Hoop of Life By Catherine Preus Long dark pony tail, muscular body, odor of sheep and the barnyard, perpetually smiling, weather-reddened round face, Devon Strong filled my Mount Shasta apartment with his presence. He handed me frozen buffalo shank in two small packets neatly labeled and wrapped in white paper, then […]
edible flowers
story and photos by wolfgang rougle The florivore’s season begins in early January when the violets bloom. These almost immortal little plants, with their tough corky rhizomes and their plain, vaguely heart-shaped leaves, often go unnoticed until they bloom. They’re rich in vitamin C. Pansies, a cultivated relative of violets, are also edible, as are […]
Something’s Brewing in the North State :
North Star Craft Brewery Story by Earl Bloor and Candace Byrne; photos by Earl Bloor From the bar at North Star Craft Brewery, Shawn Sease, the brewery’s owner and brewmaster, notices the car circling the parking lot at about 4 pm. He quickly crosses the room and flips the sign in the window to signify […]
Doni’s Baked Asparagus “Fries”
Doni Greenberg writes, “I adapted this recipe from one that called for zucchini sticks. This works as a wonderful appetizer or a delicious accompaniment to a spring green salad.” 1 bunch asparagus, washed and trimmed 2 egg whites, beaten until frothy (not stiff) ½ cup all-purpose flour ½ cup panko bread crumbs Freshly ground pepper […]
Seeds of a Better World
by wolfgang rougle A couple miles above Manton, a respectably dubiouslooking one-lane track disappears into chest-high manzanita. Barely the width of a truck, raked by rills of snow melt, the one-lane track threads its way through a brush choked boulder field. The soil is peony-red, the topography is lilting, and charred stumps are everywhere, though […]
Notable Edibles
We Pick/You Pick The farm lies along the route of my regular morning commute, so one day I saw the big sign, “Asparagus, We Pick, You Pick,” and the next day I saw the board, “Open.” I stopped, I picked, and I can tell you, it was hard to stop picking. For one thing, it […]
