Aquidneck Growers’ Market, Newport, RI, June, July & August

Join me in celebration of my third summer selling vegan Armenian-Middle Eastern spreads, salads, and local favorites like homemade stuffed grape leaves, spinach and feta boreks, and our famous paklava to our wonderful customers at the Aquidneck Growers’ Market on Wednesday afternoons, 2pm to 6pm at the top of Memorial Blvd across from the Tennis Hall of Fame in Newport, RI and Saturday mornings, 9am to 1pm at the Newport Vineyard in Middletown, RI. http://www.aquidneckgrowersmarket.org/home/

We’re “The Deli.” See you there!

Posted on
Posted in Past Events | Comments Off on Aquidneck Growers’ Market, Newport, RI, June, July & August

Everyone’s Harvest Cooking Class, Marina Farmers’ Market, Sun., April 21 at 12:30 PM

Hi Everyone!

Please join me in Marina on Sunday, April 21 at 12:30 pm (http://everyonesharvest.org/ ) and learn to potato salad the low-fat Middle Eastern way. You may never use mayonnaise in your potato salad again! If you can’t make it to the market, I’ve posted the recipe below. Give it a try!

Armenian Potato Salad

6 large (about 2 pounds) potatoes, peeled

Salt

3 scallions, finely chopped

1 bunch fresh flat-leaf parsley, finely chopped

The Dressing:

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

1 teaspoon dry mustard

1 teaspoon salt

½ teaspoon ground black pepper

 

1. Boil the peeled potatoes whole in a large pot of salted water with the cover cracked until the potatoes are firm but cooked through, about 25 minutes. Remove from the heat and drain. Set aside to cool.

2. Cut the potatoes into bite-sized cubes, transfer to a large serving bowl, and toss in the scallions, and parsley.

3. Combine the dressing ingredients in a small mixing bowl. Whisk briskly. Slowly pour about ¾ of the dressing over the salad, stirring to coat. Add more if necessary, but be careful not to float the salad in dressing.

4. Cover and chill. Allow the flavors to blend for at least 2 hours before serving.

Posted on
Posted in On the Side, Past Events | Comments Off on Everyone’s Harvest Cooking Class, Marina Farmers’ Market, Sun., April 21 at 12:30 PM

Celebrate Local Women in Business, Sat., March 16, noon to 5pm

image 

 

Sweet Elena’s Bakery and Café Celebrates Its 21st Anniversary and Honors Women’s Day March 16th With An Open House! 

 

SweetElenas

Sweet Elena’s Bakery 

465 Olympia Ave  

Sand City, CA

 831.393.2063

 

Monday-Friday:

7:30am-5:30pm

Saturday: 

8:00am-4:00pm

 

www.sweetelenas.com 


Like us on Facebook
Like Us on Facebook

   “The more you praise and celebrate your life, the more there is in life to celebrate.” -Oprah Winfrey 

Posted on
Posted in Past Events | Comments Off on Celebrate Local Women in Business, Sat., March 16, noon to 5pm

Armenian Pop Up Dinner, Thurs., March 7 at the INDI Market, Sand City

The INDI Market of Sand City fame (600 Ortiz Ave.) is transforming into a FREE mini-market (4pm to 6pm), followed by a family-style POP UP Dinner. This Thursday, March 7, the POP UP Dinner celebrates the Middle Eastern kitchen, most specifically the Armenian kitchen. As you know, that’s a topic close to my heart.

For more information and to reserve tickets: http://indydinnerevent.brownpapertickets.com/

Hope to see you there!

Posted on
Posted in Past Events | Comments Off on Armenian Pop Up Dinner, Thurs., March 7 at the INDI Market, Sand City

About the Quince Coring Tool

As described on the website, the Quince Coring Tool is made of galvanized steel, also known as carbon steel. Likely this may be your first experience with galvanized steel (carbon steel) cutlery. Few cooks, other than professionals, have much experience with carbon steel knives these days

The benefits of the coring tool being made from galvanized steel is that it’s very sharp, keeps its sharp edges longer, and can be easily sharpened using a stone or hand-held sharpener. This is critical when coring quince since the fruit tends to be hard and the cores must be completely removed before cooking. Oxo sells a coring tool made from stainless steel. It’s useless for coring quince—the cutting edges are dull, dull, dull. However, it won’t tarnish or rust as easily.

The downside of carbon steel cutlery is that it tarnishes and rusts quickly if not properly cared for. Keeping the coring tool dry during the food preparation process, and clean and dry when stored, is key. I quarter all my quince before coring all the quarters. That way I am able to use the coring tool continuously. This reduces the need to wipe the blade frequently. If you set the blade down, even for a short while, it will begin to discolor, esp. when cutting acidic foods (the pH of quince is 3.3!). I keep a paper towel nearby and wipe the blade before using it again if I get interrupted during the coring process. Finally, when I’m done with the coring tool, I immediately wash and dry it.

With proper care, your tool will last a lifetime. I’ve been using my coring tool for over a decade and there are women in the San Joaquin Valley who are using their grandmother’s coring tool, all made from galvanized steel.

Happy quincing!

P. S. The coring tool has many other uses in the kitchen besides coring quince. In the Armenian-Middle Eastern kitchen we stuff everything—eggplant, zucchini, tomatoes, peppers, grape leaves, etc. The Coring Tool hollows out a thin eggplant or zucchini in seconds! It removes the thready interior of a squash effortlessly. Easy, effortless, quick, and sharp—the Coring Tool is one the best kept secrets in the chef’s tool basket. Get yours today.

Posted in How To | Comments Off on About the Quince Coring Tool

Independent Marketplace, Sand City, CA Thursday, Feb. 7, 4 to 9pm

Sand City’s favorite market is gearing up to celebrate Valentine’s Day. What better way to celebrate love than with quince—the forbidden fruit of the Garden of Eden? Come join the fun.

image

Posted in Past Events | Comments Off on Independent Marketplace, Sand City, CA Thursday, Feb. 7, 4 to 9pm

Independent Marketplace, Sand City, CA Thursday, Dec. 6, 4 to 9pm

Please join me at the coolest farmers’ market on the Peninsula for a holiday celebration and gift-buying extravaganza the first Thursday of December at 600 Ortiz Ave. in Sand City. Pick up a jar of my artisan quince preserves, a coring tool, and an award-winning cookbook for the gourmands on your holiday list.

image

Posted in Past Events | Comments Off on Independent Marketplace, Sand City, CA Thursday, Dec. 6, 4 to 9pm

Holman Ranch 1st Annual Holiday Bazaar, Sunday, Nov. 11 at 3pm

Sip, Savor, Shop and Celebrate at the inaugural “Holiday Bazaar” at Holman Ranch

Join Hunter Lowder from Holman Ranch, Nancy Rohan from Paradise Catering and Linda Jacobs from Casa del Soul as they host the inaugural “Holiday Bazaar” at Holman Ranch, a Benefit for the Alzheimer’s Association in memory of their Moms.

The Details:
• Date: Sunday, November 11th
• Time: 3:00 p.m. – 6:00 p.m.
• Cost: $25 per person – Buy Tickets Here: shop.holmanranch.com
• RSVP required. Call (831) 659-2640 or go to www.holmanranch.com

I’m be there in support of these fine ladies, their Mom’s, and their families. Please join me.

Posted in Past Events | Comments Off on Holman Ranch 1st Annual Holiday Bazaar, Sunday, Nov. 11 at 3pm

Quince Festival, Vineyard Farmers’ Market, Sat. Nov. 3

Posted in Past Events | Comments Off on Quince Festival, Vineyard Farmers’ Market, Sat. Nov. 3

Healthy Interactive Cooking Workshops, Oct. 21 in Marina; Oct. 24 in Salinas

    

What’s Going on in October

at Everyone’s Harvest Certified Farmers’ Markets

Healthy Interactive

Cooking Workshops


 

Come into Everyone’s Harvest outdoor kitchen at the Farmers’ Market and prepare a healthy, farm-fresh meal with your family and a chef. Once the workshop is completed, the 1st 12 people to participate will receive a $10 coupon to shop the Farmers’ Market.

 

Workshops are free to the public, sponsored by the Nancy Buck Ransom Foundation,  Project 17, MC Gives, and USDA.

 

 

Our goal is to promote healthy eating

 

Sunday, October 21 at the Marina Certified Farmers’ Market:

12:30 PM Swiss Chard with Tahini

Wednesday, October 24thCooking Demo at Natividad Medical Center Farmers’ Market, 12:00PM. Barbara Ghazarian will present “Swiss Chard w/ Tahini.”

 

 

Barbara Ghazarian will lead the Swiss Chard with Tahiniworkshop. Barbara, a local to Pacific Grove, has been seen nationwide on the highly-acclaimed lifestyle series; Real Simple for PBS-TV. Mrs. Ghazarian is the author of the award-winning cookbook, Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy and Simply Quince. Barbara’s recipes connect you with her modern and ancestor’s Armenian table.

 

Click Here for more information.

 

Everyone’s Harvest’s mission is to create vibrant, healthy communities and equitable food webs. We’re all about bringing people and healthy food together!

Everyone’s Harvest – www.everyonesharvest.org – P.O. Box 1423 Marina, CA 93933 – (831) 384-6961
Copyright © 2012 Everyones Harvest. All rights reserved.

Posted on
Posted in Past Events | Comments Off on Healthy Interactive Cooking Workshops, Oct. 21 in Marina; Oct. 24 in Salinas