What’s Happening Calendar

When I started this magazine, I started asking people what kind of content would they like to see. What kind of content would be useful to them? One request I heard from more than a few people was: “We never know what’s going on…There’s no site that effectively consolidates what’s happening in this area at-a-glance.”

Sooo….

PRESENTING HEALDSBURG MAGAZINE’S WHAT HAPPENING CALENDAR

Go ahead. Have a look.

In order to see how it could fit into this site, I just started with a Google calendar.

You can click to see a larger calendar.

You can click to see what’s happening by day, week, month, or just a list of events.

I started organizing the events based on what they were: Music, Farmer’s Markets, Food, Events.

You can print the calendar if you want to.

If you click on an event, it should list the what, where (hyperlinked map), and in the details section, I tried to give more information including if the event cost any money and a link to more information on the activity.

Do you find it useful? Should I spend more time collecting and organizing the data? What works for you? What doesn’t work?

Let me know–before I add more entries.

I appreciate the feedback.

Saturday, 05 July: Patriotic River Ride and BBQ

Barbara called to let me know about the Patriotic River Ride at Hoofbeat Park on this coming Saturday. It is a fundraiser, sponsored by the Russian River Riders Association and all proceeds will benefit Hoofbeat Park.

The ride leaves from Hoofbeat Park, throught vineyards, down into Dry Creek (with lots of creek corssings & riding in the water).

There will be equesterian and non-equestrian games, live music, social hour, all followed by a BBQ.
RSVP by Monday, 30 June 2008.

Continental brunch and BBQ dinner ~ $45
Social hour and BBQ dinner ~ $25
Children under 18 ~ $10 entire event

Contact information:

Tom Thomason: 431-8971
Barbara Thomason: 431-3561
email: horsedr@comcast.net

What do you bring to Tuesday Music in the Plaza?

I was meeting my friend Martin and his girlfriend Kelly from Petaluma for the music in the Plaza this week. But I was rushing to get this magazine online, and I worked until the last minute, then I ran out the door.

Before I ran out though, I remembered to pack a basket with a few things to share: a bottle of wine, a jar of Tierra Vegetables chili jam (mmmm), and some cheese I’d just picked up from the Cheese Shop.

I met my friends on the corner of Plaza and Center but I hadn’t told them to bring anything. I just said I’d meet them. I guess I just assumed that people knew what to bring to the plaza for the concerts. We walked around a tiny bit, but they needed to find something to eat. They set off to decide what they wanted.

I went to the corner of Plaza and Healdsburg Avenue to see if I recognized anybody and waited for Martin and Kelly. I just chatted randomly while I waited.

Martin and Kelly found me again and they had a pizza from the Oakville Grocery. We ended up sitting on the bench on the corner. They ate. I chatted. It wasn’t the most comfortable, but what could we do? I wasn’t prepared to entertain people on the Plaza. I didn’t think ahead.

I thought I could use this week’s entry to ask what you bring to the Tuesday music in the Plaza? Leave a comment. Tell us what you bring.

The first thing on my list: Friends.

Tierra Vegetables Farm Stand

I emailed Evie of Tierra Vegetables a few weeks ago to ask if I could write a feature article on their Farm Stand. I wasn’t sure if she’d remember me–because I’d met her through a friend. But of course she remembers and sure I can write an article. She tells me a good time to catch her (or anybody at Tierra Vegetables) is on Tuesdays or Thursday mornings–when they’re packing up the CSA boxes. “It’s pretty hectic and you’d have to be patient but you could get some good pictures and info.” I wonder what the CSA boxes are, but believe I’ll find out soon enough.

I find the Farm Stand off Highway 101 at the Fulton/Airport Boulevard exit and arrive on Tuesday morning around 9h30. Evie’s not there yet so I introduce myself and have a look around to get myself oriented. I offer to help get things ready for the CSA boxes.

Lee sets me up with a few bushels of garlic. She’s very efficient: “I need one hundred bulbs that weigh 3.2 ounces each.” Roxie shows me how to clean them and weigh them.

I start preparing the bulbs of garlic. Roxie is preparing chard and lettuce for the boxes. We start to chat. We talk about what Tierra Vegetables is doing with the Farm Stand and the CSA boxes. She says: “Well, for example, we grow everything that we sell. Or almost everything. If we don’t grow it, we know who does.”

She points to the field behind the Farm Stand: “Those are the strawberries that we’re selling today. We pick what’s ready and sell them as soon as they come in from the field.” Then she motions to the tractor that’s appeared behind me. “Those are the carrots that are going in the CSA boxes.” I grab my camera and take an action shot.

As I’m trying to finish prepping the garlic, a van rolls up and somebody shouts, “It’s the group from Santa Rosa.” Then, there’s hustle and bustle everywhere because the arrival signals the start of everybody else arriving to pick up their boxes.

Tierra Vegetables grows, harvests, and preps the produce. But you actually have to assemble your own box when you come to pick it up. Also, you provide your own “box”. It can be a paper bag, a cloth bag, a basket–whatever you want it to be. As long as you reuse it every week. Two guys get out of the van and start their assembly line.

I wait until it gets organized before I ask a fellow: “Where are you from?”

“Winzler and Kelly,” he replies.

“What’s that?”

“An engineering firm in Santa Rosa.”

“How come you have so many bags?” There seems to be about twenty different bags they need to fill.

“Well,” he explains. “There’s a group of us at work. Every Tuesday, somebody different has pick-up duty. We come out and fill up everybody’s bag and bring it back to the office.”

They’re on a timeline and by now, more and more people are arriving to pick up their CSA boxes. I wander out to the front of the Farm Stand to get out of the way and see what’s going on there. Evie’s chatting to everybody as she rings them up–she knows everybody’s names.

It finally occurs to me to ask: “What does CSA stand for?” As it comes out of my mouth, I remember reading about it on their website: “Community Supported Agriculture”.

COMMUNITY SUPPORTED AGRICULTURE

Evie explains that the idea of CSA is to connect the local community with local farmers. It’s about creating a relationship between the consumers of the food and the farmers growing the food and about knowing about how the food is grown.

I ask Evie, “How long have you been selling these boxes?

She thinks for a minute. “I think our CSA program started in 1992. We started with about 10 families. We’ve grown some every year and last year we topped around 200.”

A customer comes round front from assembly line out behind the Farm Stand. Evie introduces us, “Denise, meet Jennifer. She’s writing an article for a Healdsburg Magazine. Jennifer, why don’t you talk to Denise?”

I start talking to her. She’s been part of the Tierra Vegetables CSA program for over three years. “What do you like about it?” I ask.

“Well,” she ponders. “I really like that it’s fresh. I like that it’s fixed. I mean. I just arrive and my vegetables are already chosen for me.” She pauses, “I guess I like that I don’t really have to think about what I’m going to be eating this week. They’ve done it already.”

What do you mean? “, I prompt her to explain more.

“Not only is the produce grown and picked for me, Evie also emails recipes for what’s in the box that week. It just makes my life easier. And,” she perks up, “I never would have some of the vegetables if they hadn’t been in the box–like cactus!”

I nod my head. I know what she means. Having somebody else think about planning my meals every week would definitely make my life easier.

I ask Evie how to sign up for their CSA program? She tells me there is a waiting list of about 25 or so right now. But all the information is on their website: TierraVegetables.com. Or just email, call, or stop by the Farm Stand. She repeats with a laugh, “You can always just stop by the Farm Stand.”

SUSTAINABLE PRACTICES

I talk to Wayne as he finishes preparing the bushels of garlic. He’s set himself up in the shade and he stands with one leg up resting on the bench. I notice he doesn’t wear shoes. And I remember somebody telling me once that he never wears shoes. He’s always barefoot in the fields. I make a mental note to ask him about it.

Now, I ask about his history with farming and with farmer’s markets.

“We’ve been farming most of our lives. In the 70s, I was running a produce farm up in Potter Valley. Farming has been our way of life for over 25 years. CSA is only part of it.”

“Part of what?” I ask.

“Sustainability.” He states the obvious. “Everything we do here is environmentally, socially, and economically sustainable. It has to be all three.”

I email him later to ask him to elaborate on this explanation. He sends me his own words:

Sustainability is economically, socially, and environmentally friendly practices. To make it work, you have to have all three parts and all three parts must be as equal as possible.

• Economically means that the farm can support not only the farmers and the farmers families but also all the farm workers and their families.
• Socially means that it needs to support the local community and be part of the local community by supporting the local businesses, supporting the local residents (don’t spray, don’t disrupt the farm’s neighbors, etc, paying our workers living wages, and supporting them how we can).
• Environmentally means that we use practices that least impact the environment, from not using plastic for coverings in the beds, to not using pesticides, fungicides, herbicides, etc.

This is the balance we strive to achieve and it means keeping our money in the community. It’s very complex, and we have a long way to go. But every day, we are working towards this definition of sustainability.

FARMER’S MARKET vs FARM STAND

I ask Wayne about selling the produce. Do they only have this Farm Stand? Or do they sell at other Farmer’s Markets?

He sort of sighs and says, “We used to do Farmer’s Markets everyday around the Bay Area. At one point, we were travelling to Farmer’s Markets as far away as Danville.”

“But really, with the cost of everything–time and transport–it was soon not becoming worth it. When this land became available, I knew it was where we needed to set up and start the Farm Stand. “

“Now, our transportation costs consist of bringing the food from the field (he waves his hand behind him)—to the Farm Stand. And, we use those (he motions to the huge wheelbarrows) as transportation.”

Tierra Vegetables leases 17 acres of farmland from the Sonoma County Agricultural Preservation and Open Space District. And a few more acres out by their own home. Everything they sell they grow on the land they farm.

If they don’t sell it, it goes back to their licensed kitchen to become part of their prepared food offerings. If it doesn’t sell or get prepared in the kitchen, it’ll go back into the land or fed to the animals. They have chickens, sheep, and sometimes pigs at home on their farm.

I ask him if he knows how many people buy from Tierra Vegetables and he works out the figures right there.

“We have about 500 families who buy from the Farm Stand in peak season.

“We have about 200 families subscribing to the CSA program.”

“And Lee sells to about 100 different customers on Saturdays in San Fran (because they continue to sell at the Farmer’s Market at the Ferry Plaza on Saturdays). So—I guess roughly, that’s about 800 families who we supply from our land.” He looks satisfied as he realizes the numbers.

I say to Wayne: “Roxie said that you built everything here at the Farm Stand from recycled materials.” And I ask him to explain.

He laughs and says: “How do you want me to explain? What do you want me to explain?”

I think. “For example, where did you get the materials to build the stand?”

He shrugs and points to the wood framed boxes that display the produce. “That wood came from the old Frizelle-Enos feed store out in Sebastopol when they tore down the old building.”

He points his shears at the structure where he’s shucking garlic. “This wood is from when the fence out there (and he motions to the field) blew down and we had to replace it.”

“Those pipes (that hold the shade tarp over the actual stand itself), those pipes are from our old well out on the farm.”

“The shade tarp is actually an old billboard that you see out on the highway.” He smiles, “One of my friends got it for me.”

“And that’s an old shipping container.”

I get the idea. Everything. Everything to do with Tierra Vegetables –quite literally from soup to nuts—is either grown from seed, recycled, or re-used. They support their family, their worker’s families, and (in peak season) up to 800 other families.

And how can you not support that?

MORE INFORMATION

Before you go somewhere else, have a look at the photo album of this day on Flickr.
Visit the Tierra Vegetables Farm Stand (directions)
Open 11:00 am - 6:00 pm
Tuesday, Thursday, Friday, Saturday (Wednesday when tomato season starts)

Tierra Vegetables CSA program
Tierra Vegetables website
Sonoma County Agricultural Preservation and Open Space District
More on CSA in general

What’s Happening Calendar

View a larger version of this calendar

Wine Glass Steady Sticks

I met Ondine and David (of Atelier Winery) last Tuesday evening at the Music-on-the-Square. I was planning to meet the Jordan Winery crowd on the northwest corner just a bit after the music started. I feel a bit awkward, but I find them. I’m glad I met everybody last week when Ronald was around. I settle in on the picnic blanket and look around. I’m interested if I see anybody I know. I notice that the couple behind me have their wine held by some wire things that are stuck in the ground.

I go over and ask: Can I take a picture of your wine glasses? They immediately know I’m talking about the metal sticks–and not necessarily about the wine.

“That’s such a great idea,” I say. “You get to picnic with wine in real glasses and your glass doesn’t tip over. Where did you get them?”

Ondine answers: “I saw them somewhere online and thought they were perfect for the picnics and nights like tonight.”

I stay and talk to them for awhile–because they want to know why I’m taking pictures and asking questions. I tell them about this Healdsburg Magazine site I’m starting and how everything I see right now is fodder for articles. EVERYTHING.

I ask them if they are local to Healdsburg. They laugh and say, “When we’re not working.” And I nod my head. I know how that feels. Then I ask them what they do.

Ondine is a winemaker. Ondine and David have their own label: Atelier Winery. I try not to look too interested but I’m already wondering if I can interview her for my series of articles on women winemakers.

They tell me a little bit about their winery: 500 cases. Zinfandel. Syrah. I shake my head and say, “No. No. Not right now. This article is about your little wine glass sticks.” I try to look hopeful, “Maybe I could interview you about your wines for a feature article?”

She agrees and we exchange contact information. I’ll have to call them next week and set up a real interview so we can learn more about their wines.

Train with Triathlete Coaches

If you are in Healdsburg, either locally, or maybe you are wanting to know about the course for Vineman–talk to Krista and Travis over at TeamTriSol.com.

They started their triathlon training team earlier this year and are sponsored by the City of Healdsburg. Give them your support. Talk to them about joining their team, or just talk to them about working out. They are quite approachable and very knowledgeable about everything to do with physical training.

I saw them the other day when the ParkPoint Poolside Summer Party. I found out that they are not only looking for new members, they are also looking for more sponsors.

Let’s show ‘em what we’re made of Healdsburg. Ask someone you know if they would like to sponsor a local, home-grown, triathlon training team!

Chuck Prophet in the Town Square

Last Tuesday, Chuck Prophet played as part of the Music in the Square summer series. It was the first concert of the season and I think the whole town came out.

I don’t think I’m qualified for a review or anything, but I liked him well enough to look him up online. I found a video I could post on the magazine home page–check him out.

During the concert, he mentioned that his latest gig was broadcast from Live at Daryl’s House. I made a mental note to look the next time I logged on. I liked that version of Summertime Thing even better than the YouTube video.

Saturdays at the Healdsburg Farmer’s Market

I hadn’t talked to Julie all week so I didn’t know if we still had plans. I phone her at eight o’clock in the morning: “Are we walking to the Farmer’s Market today?”

“Sure,” she says. “Give me a moment to get ready.” She sounds a bit groggy. I’ve called and she’s still in bed. Half an hour later, I show up on her front porch, pick an apricot, and few minutes later, we set off down the street.

The Healdsburg Farmer’s Market starts at 9 o’clock in the morning on Saturday right behind Hotel Healdsburg. If you’re serious about fresh produce, I think it’s better to get there early. We are lucky that we live close enough to be able to walk and it’s a good start to the weekend.

I wasn’t sure what to expect so we just wander. I want to know what’s available. I end up thinking that there seems to be a good balance: produce, plants, crafts, community. We continue to browse the stalls.

I am surprised that there were things ready to harvest. I ask a vendor when he planted his carrots and he tells me he’d planted them in February. Other produce available include onions and garlic (of all kinds), pitted fruits (peaches, apricots, cherries), root vegetables (carrots, beets, kolorabi), and leafy greens (lettuce, collards, and various herbs).

Julie buys two types of cherries: Rainer (yellow tinged red) and California Bing. I continue just to wander and browse. After the first go around, we stop and listen to the music.

I still haven’t bought anything. I’m a bit overwhelmed and don’t really know where to start. I ask the lady standing next to me what she’s bought and we look in her basket. Her son has devoured the cherries while we’re listening to music and her daughter is munching on a carrot. She’s also bought fresh collards and avocados. She tells me: “You have to buy an avocado from that guy over there,” and motions in a general direction. “They’re perfect right now–like a peach. Just peel ‘em and pit ‘em.”

I wander over to the Avocado guy and say: “Somebody just told me I have to buy an avocado. Apparently, they’re perfect.” He smiles and says: “Definitely. More perfect in a day or two. Take one home a put it in a paper bag so that it ripens just so. ” He demonstrates a gentle squeeze with an avocado in his hand.

I tell him I’ll let him know how it goes.

Fresh Apricots

Listen to this article: FreshApricots.mp3

I arrived at my friend Julie’s house last Saturday morning at 8h45. We’d planned on walking to downtown for breakfast and meeting her friend at the Farmer’s Market. The first thing she said when I walked through her front door was: You have to turn around and go back out. She laughed at my confused look and repeated: Turn around, go back out on the porch, and pick an apricot.

I turned around and walked back out onto her front porch. Sure enough, she has a huge apricot tree in her front yard that is just bursting with fruit. I searched the foliage for an accessible apricot, reached up to lower a branch, and just plucked one.

That’s it. I just reached up and picked an apricot from her apricot tree. That’s one of the best things about living in California I think. Fresh food. Fresh fruit. Fresh vegetables. I grew up in Northern Canada but I’ve been living here since 2001. It is such a novelty to realize that fruit actually grows on trees (and not in the displays and bins of the supermarket). It’s even more of a novelty to reach up and pick a fruit from the tree and just eat it right there and then.

Which is exactly what I did. She said to pry the apricot in half. The flesh was just tender enough all I had to do was to hold the fruit in both hands and use my thumbs to open it up. I picked out the pit and bit into one half.

I offered the other half to Julie, but she said she’d already had some for breakfast. I asked her how did she get her tree to produce so much fruit. She said the guy who worked on her trees asked her: Do you want it to look pretty? Or do you want it to produce fruit?

She said she wanted it to produce fruit.

I think the fruit looks just gorgeous. And it tasted unbelievable.

PS: Check the comments. We eventually found out the guy who works on her tree is Mike Mahoney of Healdsburg Tree Service.