In the Kitchen » nevada city food

Fall Soup CSA by In the Kitchen

Wendy Van Wagner — Wed, 08 Sep 2010 03:16:54 +0000

SOUP by Subscription (CSA)
In the Kitchen Fall Soup CSA
Each Monday starting October 4th- December 20th (Oct 4, 11, 18, 25 Nov 1, 8, 15, 22, 29 Dec 6, 13, 30)

Do you want to continue to eat locally through the fall?
Wouldn’t it be nice to be able to pick up an organic homemade soup once a week?
Say Yes to In the Kitchen’s first fall Soup CSA!!!

We are using a similar method that local farms use to sell their produce with the community supported model, you sign up and pay ahead for either 6 or 12 weeks of the Soup CSA.

How does it work?
Each Monday between 4-6pm you swing by conveniently located In the Kitchen and grab your quart of soup, and dinner is made!

No need to have cash on hand because you already paid!
The soups will all be vegetarian but suitable for carnivores, omnivores, and locavores!
Soups will include Creamy Tomato to Potato-Leek, Curried Butternut Squash, Roasted Red Pepper, Carrot Ginger and more!
We encourage you to bring back your glass jar each week so we can re-use it again and again.

Cost

$115 for 12 week Soup CSA

Payable by check to In the Kitchen or by credit card online in the classes section of the webpage.

Pick up
In the Kitchen- 648 Zion St, Nevada City between 4-6 pm

Questions?

Call or email Wendy at 478-0669 or info@wendyvanwagner.com

Announcing Dinner in the Field with Living Lands and Peter Selaya of New Moon Cafe

Wendy Van Wagner — Sat, 21 Aug 2010 05:52:43 +0000

Announcing Dinner in the Field

The 1st Annual Living Lands Farm Benefit Dinner on September 9th, 2010.
As a collaboration of farmers, land-owners, and community members, we are working together to steward our agricultural land, create a vibrant local food culture, and train the next generation of farmers. Help us fund our farm infrastructure and expand our educational programs for both children and adults in Nevada City. Read more about us and our accomplishments after just two years of operation.

Peter Selaya, chef extraordinaire of New Moon Café, will lead the Living Lands farmers in the preparation of a gourmet feast featuring ingredients from the Living Lands farms, including grass-fed lamb, pork and seasonal organic vegetables.

Harmony Valley Farm

Dinner will be served at the beautifully landscaped Harmony Valley Farm, just a few feet from where some of the ingredients were grown. Bring comfortable shoes and a warm layer to enjoy the sunset and evening stars. Be prepared for an elegant evening of dining you will never forget.

Local fine wine, appetizers, dinner and dessert included for $100 per person.
Bring your checkbook to participate in silent auction and other fund-raising activities. All donations at this event are tax-deductible.

Space is limited –- buy tickets early before they sell out! Ticket sales close September 2.

Come Home To Eat- Call for volunteers

Wendy Van Wagner — Wed, 04 Aug 2010 04:24:59 +0000

Show your true Summer-Green colors! Volunteer opportunities in our area are unlimited – find out where you fit in or create your own.

Docents, committee members, speakers, tour guides, gardeners, mentors, grant writers, laborers, editors, teachers, writers, cooks, artists…

We really need kitchen volunteers! The meal is a central part of CHTE and you can have the chance to cook with some of Nevada County’s local food superstars! Learn new recipes, gain new skills and see first hand what it takes to cook for 1000 people!

No matter what your talents and passions might be, you have something important to share with your community. From behind a desk, in your kitchen, or with your hands in the dirt…you too can be a local food activist.

Please email Shan Kendall at daveshanken@juno.com to sign up for volunteer positions.

What is Come Home to Eat?

What: Come Home to Eat 2010, a local food celebration and festival honoring our local farmers
When: Sunday, August 22, 2010, 3 pm to 8 pm
Where: Western Gateway Park, Penn Valley

Free admission and parking. Everyone is welcome.

Picnic dinner prepared from locally grown foods (served from 4 pm to 7 pm)

Cost:

adults $12 in advance, $15 at event
adolescents (12-18): $6
children under 12: free
benefactors: $20-35 per adult

Advance food ticket outlets:
APPLE Center, BriarPatch, Peaceful Valley, UCCE office (Grass Valley Vets Hall)

Advance tickets go on sale July 22 and must be purchased by Saturday, August 21

Also featuring local wines and regional beers (available for purchase)

Entertainment by local bands, and contra dancing:
Past Due and Playable
Ragged But Right
7 pm — Contra dancing: Hot Cider, with Bob O’Brien calling

Program honoring local farmers and ranchers at 6:30

Fun activities for adults and kids:
dunk tank, games for kids, “A Walk through the Farm Guide” scavenger hunt, and more.

SPONSORS:
Lead sponsor: BriarPatch Co-op Natural Foods Community Market

Supporting sponsors:

Nevada City Farmers’ Market
Nevada County Certified Growers’ Market
Nevada County Farm Bureau
Nevada County Grown
Nevada County Land Trust
Peaceful Valley Farm and Garden Supply
Sierra Nevada Brewery

INFORMATION: www.localfoodcoalition.org

Come Home To Eat is an all-volunteer event.
Net proceeds will benefit projects that support local agriculture.

South Indian Specialty And Raw Foods Class coming up at In the Kitchen!

Wendy Van Wagner — Wed, 21 Jul 2010 18:24:06 +0000

Thursday, July 29th
South Indian Speciality
6-9 pm $50

Cuisine of Southern India
The cuisine of Southern India is known for its simple but bold flavor. Curry leaves, cashews, coconut, and palm sugar are just a few foods that lend such distinctive flavor to a largely vegetarian tradition. We will prepare a proper South Indian brunch including:

Masala Dosa
Idly
Sambar
Rasam
Coconut and Tomato Chutney
Kerala curry
Sweet Pongal
Mango Lassi
(try the spicy hot gunpowder if you dare!)
Email or call Elliot at503-382-9043 or elliothocker@gmail.com

Tuesday, August 10th

Dehydrating/ Raw Foods Class with Nextlevel Foods!

5:30-9pm / $45

Create 4 raw food items including a raw pie, kale chips, flavored almonds and cookies. class includes hands-on experience, recipes, sampling and more

Email or call Atma at 272-1137 nextlevelfood@gmail.com

Your own personal probiotic army!!

Wendy Van Wagner — Wed, 14 Jul 2010 18:24:54 +0000

Our Saurkraut is almost ready……..cabbage has been grown, jars have been sourced, labels have been designed…….batches have been tested, now we wait for the magic of fermentation to occur!

2 flavors, just cabbage and Juniper and Caraway

Kimchi, Carapeno and Pickles are on their way as well!

Late nights have been spent in the kitchen shredding, mixing, packing………Look for it at the Nevada City Farmer’s Market and natural food stores near you!!

Thai One On- New dates!

Wendy Van Wagner — Sat, 10 Jul 2010 05:22:46 +0000

Tuesday, July 13th

Thai One On

6-8:30pm / $45

Join us In the Kitchen to explore the tantalizing tastes of Thailand!

Omelette Soup – Very simple, but tasty & versatile.
Spicy Cucumber Salad
Pad Thai
Spicy Red Beef Curry

The recipes all incorporate elements of classic Thai cuisine but can be made with ingredients that are easily sourced!

Email or call Kate at 268-0343 kateweathers@mac.com

KIDS IN THE KITCHEN update from Alma Rowe!

Wendy Van Wagner — Tue, 06 Jul 2010 22:54:24 +0000

Greetings,

I Hope you all are enjoying summer! Recently I had a week long summer camp for Kids in the Kitchen at In the Kitchen Cooking School. It was a fun week of cooking, recipe box decorating, hula hooping and fun in the park. I am looking forward to more cooking camp fun next year and hope that many of you can join us next time!

I had a request for summer classes, and I have come up with dates and menus.

I will be working on a fall line up of classes soon. Look for “Chinese Restaurant Favorites” – Pot Stickers and Custard tarts, “German Cuisine” – Soft Pretzels, Chicken Schnitzel, Apple Sauce, “Gourmet Grilled Sandwiches and Bagel Melts” – perfect for light dinners and lunches.. Let me know if you have menu requests/suggestions and I will be happy to test and come up with some kid friendly meals.

Here are the dates for Kids in the Kitchen summer classes which are held on Fridays at In the Kitchen Cooking School in Nevada City from 3:30 to 5:15. Classes are geared for kids ages 8 to 12. Cost is $35 and include: hands on cooking skills, kitchen wisdom, and a fun time for all!

Sign up for all three summer classes and cost is $95 (which is a series savings of $10). The kids usually make enough food to offer as samples for the parent picking up!

Class size is limited, please sign up early. To reserve a spot, send a check to: Alma Rowe, PO Box 1492, Rough and Ready, CA 95975. If your child can not make it to a class – you can send a friend in their spot and you will receive the recipes for the class too.

I have included a recipe for a skillet frittata that I made for dinner last night which was quick, easy and delicious! See below the class descriptions for recipe…

July 16th – “Make your Own Personal Pizzas”

Summer Basil and Fresh Tomato pizzas

Caesar Salad Boats

Home made Caesar Salad Dressing

Mini Cheese Cakes

July 23rd – “Pasta Workshop” -

Make Fresh Pasta from scratch and learn how to use

a pasta machine to make Spaghetti, Fettucini and Ravioli or Tortellini.

We will have fun making dough for Green Pasta,

Tan Pasta and Purple Pasta!

Alfredo Sauce

and a Featured Dessert

August 27th – “Japanese Snacks”

Mini sushi rolls with Cucumber, Avocado and Sesame seeds

“Skillet” Teriyaki Chicken, Tofu and Pineapple Kabobs

Edamame

and a Featured Dessert

** Most of the dishes in the summer series can be “make and take” for school lunches…”

Recipe for Skillet Frittata

Serves: 4 “main meal” portions or 8 appetizer portions Time: 30 minutes

2 tablespoons olive oil

2 Italian turkey or pork sausages – casings removed

1/2 cup chopped onion

1 head of broccoli

8 large eggs

1/2 cup shredded cheese – cheddar or swiss

1/4 teaspoon kosher salt

1. Preheat broiler with a rack set 4 inches from heat. Heat oil in a large, ovenproof frying pan over high heat. Cook onion for three minutes, stirring often. Add sausage and cook for another three minutes. Add broccoli and reduce heat to medium, and cook, stirring occasionally, another three minutes or until broccoli is tender.

2. Meanwhile, whisk eggs in a large bowl until starting to foam. Stir in cheese and salt. Pour mixture into pan with vegetables; cook on stove until the bottom sets, about 3 minutes. Broil until firm and browned, 3 minutes.

** You can make this vegetarian too – omit the sausage and add another favorite vegetable such as Rainbow Chard to the saute…***

Alma Rowe
Teacher for Kids in the Kitchen

Mailing Address to reserve a spot in a Kids Class:

Alma Rowe

PO Box 1492

Rough and Ready, CA 95975

Alma’s phone: 559-0896

email: almarowe@gmail.com

website for Directions and Class Schedule for “In the Kitchen: a Cooking School for all Ages” and Catering:http://www.wendyvanwagner.com

Living Lands Agrarian Network Farm Tour This SUNDAY!

Wendy Van Wagner — Tue, 06 Jul 2010 22:47:52 +0000

****FOOD PROVIDED BY IN THE KITCHEN!****

Don’t miss this opportunity to celebrate and support the local food movement with Living Lands Agrarian Network!
Join us for a morning of touring and tasting three of our local farm sites, and then we’ll celebrate together at Pioneer Park with music, games, farm fresh ice cream, and raffle prizes for new members.

Living Lands Agrarian Network is more than just a farm! With our passion for growing food, our commitment to education, and our vision for creating healthier communities, we are proud of what we have accomplished in just two years of operation – check it out here:
http://livinglandsagrariannetwork.org

Become a member for $45 – $100 and the join the July 11 Farm Tour for free. Or, buy tickets for $25 ($20 for those who tour via bicycle!). Kids tour free.

You can now become a member or buy a tour ticket online!
http://livinglandsagrariannetwork.org/

Everyone starts at Pioneer Park – come by the Bandshell between 9:15 -9:45 to pick up some breakfast goodies and a map for the tour. Bring a picnic lunch for the after-party at the park!

Hope to see you there!

Dinner Belle Prepared Meals

Wendy Van Wagner — Sun, 04 Jul 2010 23:30:50 +0000

Dinner Belle Prepared Meals
Here is the LAST class and pick up for the summer…stay tuned as Laura will have new classes in September. She is off to Holland to visit her husband’s family and will be gone for 3 weeks, then it’s the fair and then school starts! Yikes, where did the summer go? Anyhow, if you are interested in the class or pick up, please let me know by Tuesday. Happy 4th of July!!

Lovin the Summer Assembly Class: July 8th from 5:00-8:00pm. Pick up on July 9th from 10:00am to 11:00pm.

· Chicken and Shrimp Kabobs
· Blue Cheese Stuffed Hamburgers
· Blackened Fish or Tofu Tacos
· Pasta Alfresco with Summer’s Bounty of Vegetables in a light marsala cream sauce

Each meal serves 4 and is $25 per meal. It’s a fun time to get together with folks and create yummy meals or just pick up! Space is limited, so let me know straight away if you are interested!

Dessert from Nana’s Kitchen: Individual Tarts filled with made from scratch Lemon Curd topped with Fresh Raspberries
4 Individual Tarts $10.00, each additional tart please add $2.00

Thanks,
Laura

An anytime big bowl.

Wendy Van Wagner — Fri, 02 Jul 2010 22:34:05 +0000

This past year has seen a simplifying of my at home cooking style. We have been having lots of “big bowls” as I call them here. Many of them have brown rice, or lentils, or quinoa as the base. Sometimes we use amaranth or teff which is grown by Reed Hamilton, a local gentleman.

The bowls start with a grain, and then from there I like to add goodies…..that can be anything from a nice goat cheese, veggies, raisins, nuts, seeds, dressings or even just some of our olive oil and sea salt.

Sometimes I make a big bowl for dinner, but sometimes I make one for breakfast, and I love making them mid-morning so that when Joe comes home for lunch he has something waiting for him.

This morning I made a big bowl with the intention of it being his lunch.

I looked in the pantry and we had some wonderful Lundberg brown rice. 1 beet and goat cheese in the fridge, big juicy raisins in the cupboard and our hand-pressed olive oil as well.

I measured 1.5 cups rice and 3 cups water and set them to boil on the stove, next I chopped up the beet and threw it in with the rice, I also added a handful of raisins. The pot came to the boil and I reduced it to low and let it simmer away for about 35-40 minutes.

When I uncovered the pot I found a brilliant bright pink rice with juicy puffed raisins dotted throughout! It looked amazing!

I tossed my big pink bowl with olive oil, salt and topped it with crumbled goat cheese. A masterpiece!

I had some for breakfast. I cam home after lunch and Joe was gone and had not eaten his serving. So I ate it myself!

Take a chance on what you have on hand and create your own big bowl! This is easy, wholesome “fast food”!