Fresno is getting it's quince on again this year in celebration of the "Year of the Quince." Join me at Vineyard Farmers' Market
, Saturday, November 15 from 8AM to noon. I'll have lots of quince preserves for sale. Come early if you want my quintessential quince jelly--the purest nectar of the branch.
Here is A First Look at the 2014 Festival of Fruit
This year the California Rare Fruit Growers
will be hosted jointly by the Home Orchard Society
(HOS) and the North American Fruit Explorers
(NAFEX) Meeting 2014
TENTATIVE OVER ALL AGENDA
Tuesday evening, August 5
Evening registration and welcome at Edgefield Inn
Evening NAFEX Board Meeting at Best Western
Wednesday, August 6
Full day of presentations at Edgefield Inn
Evening buffet dinner with guest speaker as yet unconfirmed and “Open
Mic” session for short member presentations (may change to daytime)
Thursday, August 7-Choice of Bus Tours
Oregon Columbia Gorge Tour
Columbia Gorge Waterfalls and Geology; Bonneville Dam;
OSU Mid-Columbia Research Station, Columbia Organics Composting
Hazelnut Orchard & WineryTour
Banquet at Edgefield in evening
Friday, August 8-Choice of Bus Tours
Corvallis-Oregon State UniversityTour-OSU hazelnut breeding; lunch and tasting at 2-Townes Ciderhouse
USDA Fruit and Nut Genebank. Olive Farm and Winery Tour
Saturday, August 9
-Various on-your-own options, including HOS
Arboretum Open House, One Green World Nursery, Portland area attractions
Sunday, August 10
-Northern Nut Growers Association (NNGA) to meet in Corvallis)
PRESENTATIONS CONFIRMED FOR AUGUST 6
Session: Northwest Fruit Industries
Steve Castagnoli, Oregon State University, Hood River-An overview of the fruit tree industry in Oregon’s Columbia Gorge.
Sam Benowitz, Raintree Nursery, Morton,Washington-40 years in the mail-order fruit nursery business.
Pete Mulligan-Bull Run Cider, Forest Grove, Oregon-History and growth of hard cider in PNW.
Session: Fruits Around the World
Phil Forsline, USDAAgricultural Research Service, Geneva,Apple Curator (retired to Portland)-The REAL origin of the apple.
Jim Gilbert, One Green World Nursery, Molalla, Oregon-Exploring the
World for Unique and Unusual Fruits.
Ross Penhallegon, OSU Horticulture Extension, Eugene, Oregon-Bringing modern orchard techniques to Tajikistan
C. Todd Kennedy, CRFG, San Francisco-Seasonal Fruit Rant
Session: Year of the Quince
Barbara Ghazarian, Pacific Grove, California-The Quince Revival Swells
Tremaine Arkley, Quince Futurist, Buena Vista, Oregon-Quince products from Membrillo to Liquor
Joseph Postman, USDA Agricultural Research Service, Corvallis-Old and
new Quince varieties for the Pacific Northwest
Confirmed Speaker for August 7 Banquet
Susan Dolan, National Park Service, Seattle: Historic Orchards in our
Potential Presenters at Edgefield on August 6
Amigo Cantisano,The Felix Gillet Institute, Nevada City, Calif.
Kim Hummer, USDAAgric. Research Service, Corvallis, Ore.-Fragaria cascadensis, a new strawberry species from Oregon’s Cascade mountains.
Chad Finn or Bernadine Strik, USDA and Oregon State Univ., Corvallis-The birth of a new berry.
Edgefield Inn cider maker or landscape manager
Dai Crisp, Lumos Vineyard and Winery, Philomath, Ore.-Organic grape and wine production in Oregon’s Willamette Valley
Randall Grahm, Bonny Doon Vineyard, Santa Cruz, Calif.
Roger Meyer, Nursery, Fountain Valley, Calif.-Jujubes, cultivation and uses
Presenters during Columbia Gorge tour on August 7
Marilyn Couture and son-Columbia Gorge Waterfall and Geology Tour
Todd Einhorn, Oregon State Univ., Hood River-Tree fruit rootstocks and training systems
(JanetTurner, Steve Castagnoli alternates)
Cheryl Stewart, Columbia Gorge Organics-Tour of 5 acre composting facility that supports the family operated orchards, juice with the best Kitchen Appliances Online
and process ing operations.
Presenters during Willamette Valley tour on August 8
Shawn Mehlenbacher, Oregon State University, Corvallis-New, disease resistant hazelnut cultivars
Dave Takush, Owner and Cider Scientist, 2 Towns Ciderhouse, Corvallis.
Joseph Postman, Kim Hummer, Nahla Bassil, Barbara Reed-USDA National Germplasm Repository, Corvallis
Mike Hessel of Red Hat Melons
The California Rare Fruit Growers (CRFG) have declared 2014 the “Year of the Quince.” This is amazing since it comes only five short years after the publication of Simply Quince—
when few in the US knew what a quince was, and less cared. The revival is happening thanks to the success of the cookbook and the efforts of Team Quince members near and far.
Let’s take our lead from the CRFG (http://www.crfg.org
) and make 2014 the best quincing year in US history. Quince on, quince lovers. 2014 is our year!
If you are a member of a group that’s looking for a speaker or would like to host a cooking event, please get in touch. Let’s build on our success and get more people to plant quince trees and delight family and friends with quince treats from kitchens across America.
Like Lear’s “mince and slices of quince,” the fruit and the farmers of the San Joaquin Valley have dined on the aromatic quince for decades and the love affair continues. Despite Oregon’s fast growing number of passionate “quince quacks,” the vast majority of quince sold in the US is grown by farmers in greater Fresno. This Saturday, the city will celebrate the commercial farmers longstanding commitment to the aromatic golden globes (originally from Armenia—I had to put that tidbit in!), but the city will also acknowledge the backyard orchardists’ budding love affair with the golden pome. And, the Queen of Quince will be on location for all the fun.
Join me at the Vineyard Farmers’ Market’s Third Annual Quince Festival (http://www.vineyardfarmersmarket.com/
). The market is located at Blackstone and Shaw and there’s lots of free parking! I’ll be on hand from 8:30 AM to noon to “talk quince,” sign my award-winning cookbook, Simply Quince
, and offer my handmade, all-natural, not-to-sweet artisan quince preserves.
But that’s not all, nope, I’ve been invited to “talk quince” with Rich Rodriguez on his radio program, “Ag Life Weekend,” on Power Talk Radio 96.7 FM/ 1400 AM. If that doesn’t get Fresno’s quince on, I’m not sure what will!
So, join me and fellow quince lovers at the Vineyard Farmers’ Market and turn your radio dials to Power Talk Radio Fresno for a lively discussion of all-things-quince on “Ag Life Weekend with Rich Rodriguez” and the Queen. See you in Fresno. I love Fresno!!!
Join me this Sunday at Everyone’s Harvest Certified Organic Market in Marina for my Healthy Interactive Cooking Workshop. We will make Zucchini Pancakes. Zucchini has never tasted this good! For more information and directions to the market, visit http://everyonesharvest.org/
See you there!
4 small zucchini, coarsely grated
¼ cup finely chopped onion
¼ cup chopped fresh flat-leaf parsley
1 small clove garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon dried mint
¼ teaspoon salt
⅛ teaspoon ground black pepper
Pinch of cayenne
2 large eggs
1 tablespoon white all-purpose flour
1. Place the zucchini in a saucepan with ¼ cup water and cook over moderate heat until tender, about 5 minutes. Drain through a strainer, pressing out excess liquid with a potato masher or fork.
2. Transfer the drained squash to a mixing bowl. Add the onion, parsley, garlic, cumin, mint, salt, black pepper, and cayenne. Mix thoroughly before stirring in the eggs and flour.
3. Pour enough vegetable oil in a small skillet so that the oil is about ¼ inch deep. Heat over medium-high heat until hot, but not smoking.
4. Shape small pancakes with your hands and carefully drop each into the hot oil. Fry until golden brown, flipping once, so that both sides are cooked golden. Drain on paper towels; pat off excess oil, if necessary.
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!
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
3 scallions, finely chopped
1 bunch fresh flat-leaf parsley, finely chopped
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.
Sweet Elena’s Bakery and Café Celebrates Its 21st Anniversary and Honors Women’s Day March 16th With An Open House!
Sweet Elena’s Bakery
465 Olympia Ave
Sand City, CA
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"The more you praise and celebrate your life, the more there is in life to celebrate." -Oprah Winfrey
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, that uses the best utensils from kitchentoolspro. 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!
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.
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.
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.
• 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.
What’s Going on in October
at Everyone’s Harvest Certified Farmers’ Markets
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.
Again this summer, the gals at Pomegranates in Cranston, Rhode Island and I teamed up to sell yummy, vegetarian (mostly vegan) Armenian-Middle Eastern dips, salads, and savories at the Aquidneck Growers Markets in Newport. We are really enjoying our customers and fellow market vendors!
I’ll be teaching folks how to put together a delicious summer salad from fresh cucumbers, garden-ripe tomatoes, fresh mint, and homemade feta cheese on Wednesday, August 15 and Saturday, August 18. Drop by and say hello if you are in town.
The first ten people to join me in learning how to prepare one of Simply Armenian’s
easiest and most delicious salads will get a coupon for $10 market bucks from Everyone’s Harvest to spend at the market! http://everyonesharvest.org/
Sunday, May 20 in Marina, CA @ 12:30pm.
Monday, May 21 in Pacific Grove, CA @ 4:00pm.
We’re making Carrot & Toasted Pine Nut Salad. We’ll whip up an olive oil and fresh lemon juice dressing that makes this simple salad shine.
Join me for a deliciously fun day at the Armenian Food Fair & Festival at Holy Cross Cathedral, 900 West Lincoln Ave., Montebello, CA. The bazaar starts at noon. Lots of food, games( with P4RGaming
services), contests, music, and even a backgammon tourney are scheduled throughout the day. The Kef-Time (music and dancing) band will play until 10PM.
My cooking demo is at 5PM. At 4PM, I’m judging a Sarma Contest (sarma is any stuffed veggie, grape leaf, etc). Quite a few home cooks have registered to compete. Come help me judge the yummiest! I’m sure it will be tough to decide LoL.
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For complete information on the event. Click here: http://www.armenianfoodfair.com/
See you there!
The “Queen of Quince” offered a the Culinary Historians a delicious history of quince titled, “Simply Quince: From Breakfast to Dinner for 3,000 Years.” After the lecture, everyone enjoyed Turkey Chili with Quince served in tiny bread bowls and vanilla ice cream topped with Candied Quince. To listen to the lecture, go to:http://chscsite.org/past_events/
Sponsored by USDA Agricultural Research Service and OSU Horticulture,
Renowned pomology dignitaries were in Corvallis to share their excitement about the history of fruit growing and the potential of some underutilized fruits that deserve more attention in the United States. The cultivation and use of quince, medlar, hardy kiwifruit, sorbopyrus, haskap, pawpaw and other oddities were discussed by persons considered by some to be fruit specialists and by others to be fruit fanatics!
10:00 – 10:45 Dr. Jules Janick (Distinguished Professor, Purdue University)
History of Fruit and Nut Iconography
10:45 – 11:30 Barbara Ghazarian (The Queen of Quince, Monterey, California)
Simply Quince, from breakfast to dinner for three thousand years.
11:30 – 12:15 David Karp (Writer & Fruit Detective, Los Angeles, California)
In search of exquisite fruits.
12:15 – 1:00 Susan Dolan (National Park Service, Seattle) – A Fruitful Legacy – The evolution of American orchards from 1600 to the present.
1:00 – 2:00 Chad Finn, Kim Hummer & Joseph Postman (USDA ARS, Corvallis) Chinese hardy “baby” kiwi, Japanese Haskap, Sorbopyrus and other interesting, weird and deviant fruits.
USDA Genebank Open House
Joseph Postman, USDA quince curator, with the “Queen of Quince.”
The Friends of the Glendale Public Library helped launch Simply Quince
in Southern California.
Barbara will prepare a few small dishes, called mezze, and demo how to make Vegan Stuffed Grape Leaves, called Yalanchi in Armenian (often called dolmades). Meet the chef, roll a few grape leaves, sample mezze dishes, and sip Holman Wine. That’s how we define Free Fun!