When Home Gardeners and Master Food Preservers Mix It Up–There is Kimchi for All!

On Tuesday July 11, 2023, the Sebastopol Grange Produce Exchange will launch the first in a series of Food Preservation Demos with the Sonoma County Master Food Preservers.  All interested folks will learn to extend garden abundance by fermenting and canning in fun-filled evenings at the Grange.  In the first class, participants will observe the steps involved in making kimchi as well as come away with a supply list, the recipe Time for Q&A will be included.

The free series will occur the second Tuesdays of July, August, September and October.  Each event will follow the 5pm Produce Exchange, where home gardeners can trade or donate surplus produce and starts.  The Food Preservation demos will be held in the Grange kitchen at 6pm and run for approximately 1 hour.  Attendees are invited to bring their picnic dinner for community-building meal time after the demo.

Schedule:

  • July 11 How to make Kimchi
  • August 8 How to make canned Dilly Green Beans
  • September 12 How to make canned Tomato Salsa
  • October 10 How to make and flavor Kombucha with Fruit

“During this fifth year of the Home Gardener Produce Exchange and Donation we are excited to add to our repertoire by learning new food preservation skills,” say Carol and Dena, Produce Exchange hosts. “Produce swapping, donations to the food pantry, and preserving food all cut down on food waste and enhance the economy of abundance.”

For more information, visit https://sebastopolgrange.org/ or email produce@rahus.org To Sign up to attend any or all of the demos go to https://forms.gle/GQTSxnwTTrJZxCTC8

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Grangers and friends gathered for our May General Meeting

Grange May general meeting

Grangers and friends enjoyed a dinner of enchiladas made by Chef Matt, accompanied by delicious appetizers and desserts brought by attendees
Grange Musician, Peter, led everyone in a sing-along, clap-along called the “Grange Pride Song. Chaplain Barton shared the poem: All I Really Need to Know I Learned in Kindergarten, by Robert Fulghum.
Scholarship recipient Miako Pizzorno shared slides and stories of her stay in France. President Lawrence swore in new Grange members Katie Krolikowski, Cindy David, and Anna Joyce.
Amy Crawford gave a presentation about Regenerative Agriculture and she and husband Jum’s mission to rebuild the soil on their Cotati farm.
Everyone is invited to join us for our next General meeting on Tuesday, June 27 at 6:00pm.

Grangers and friends gathered for our May General Meeting Read More »

March General Meeting

At our March meeting, we enjoyed a fabulous meal prepared by Chef Matt Roberts with potluck salads and desserts. Afterward, we watched the worldwide premier of Sonoma County Climate 2050, a 25-minute video produced by Grange President Lawrence Jaffee and funded by community donations. The video features Dr. Emily Schoerning from American Resiliency, a nonprofit that helps communities prepare for climate change.
Lawrence asked Dr. Schoerning to research US Government resources to find what climate change impacts are expected here in 2050. You can watch the video on YouTube.

March General Meeting Read More »

Grangers elected new officers at our January meeting

January Grange meeting and electionJanuary Grange meeting and electionJanuary Grange meeting and electionJanuary Grange meeting and electionJanuary Grange meeting and electionJanuary Grange meeting and electionJanuary Grange meeting and election2023 Grange Leadership Team.

At our January General Meeting, Grangers and friends enjoyed each other’s company over a supper of soup prepared by Carol and Dena and potluck desserts. (Find the recipe for the Golden Turmeric Lentil soup here.)
Sister Nancy joined us remotely from Sunnyvale, where she was recovering from her injury. She’s home now.
Barton read a poem and Paul led us in a singing of America the Beautiful.
We welcomed new members Jessica Seevers and Christine Covington.
Laura presented Jim Corbett with a check to support the Peacetown concert series.
Members voted in the 2023 Leadership Team.

Grangers elected new officers at our January meeting Read More »

2023 Home Gardener Produce Exchange/Donation

Produce exchange at the Sebastopol Grange

Join us in our mission of creating an economy of abundance. We will do more good, grow more food, create more beauty….thus creating stronger community, resiliency, and biodiversity.

It’s our 5th year & WE ARE GROWING! Join us & Grow our community!

*New winter season crops exchange
*Select seeds and starts will be provided
*Food preservation meet-ups
*New Collaborators
*Option to join the Grange Virtual Farm!

What: It is time for our yearly local project to redistribute homegrown produce and eliminate food waste. This is an opportunity to trade surplus items from your garden for something you don’t have. You may also bring produce that you have gleaned (with permission of course) from a neighbor’s yard. See below for dates when we will be joined by the Master Food Preservers who have a wealth of information to pass on. Plant starts will also be shared and traded.

Where: The Sebastopol Grange 6000 Sebastopol Rd/Hwy 12

Dates: Feb. 28, May 9 & 23, Jun 13 & 27, Jul 11* & 25, Aug 8* & 22, Sept 12* & 26, Oct 10* & 24.
* Master Food Preserver demos on 2nd Tuesdays at 6pm in the Grange kitchen.
Jul 11 – Kimchi, Aug 8 – award winning Dill Green Beans, Sept 12- Tomato Salsa, Oct 10 – Kombucha with fruit.

You will leave each demo with the recipe and ingredient list. Bring your picnic dinner and enjoy the demo and foodie socializing.

Contact: produce@rahus.org

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December meeting and Holiday Celebration

December Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday CelebrationDecember Holiday Celebration

Amy Crawford created a holiday wonderland in the Grange Hall with dazzlings displays of twinkling trees and botanical decorations throughout the hall, including festive owls. The food was fabulous, and the cookie table was chock-full of tasty treats. Grangers enjoyed catching up with old friends and meeting some new ones. Laura engaged some willing particpants in a whipped cream challenge and Lawrence and Paul entertained with some fun tunes. Thanks to all who came and to Laura, Carol, Amy, Dot, Hrieth, and others who worked hard to create this fun evening!

December meeting and Holiday Celebration Read More »

We learned to make fruit wine at our October meeting

Learning to make fruit wine at the GrangeLearning to make fruit wine at the Grange

At our General Meeting on October 25, 2022, Vi Epperson, one of our newest members, gave a presentation about how to make fruit wines at home.  Vi had too much fruit growing at her house and found a recipe handbook for making fruit wine.   She considers herself a kitchen winemaker. Here’s what we learned:

Equipment needed:

  • Food grade fermentation bucket. (Sanitation is very important.)
  • Mesh bag to hold the fruit.
  • Carboys (specially shaped jugs for the second fermentation.) They come in 1- gallon, 3- gallon, 5-gallon sizes or larger. Vi had a 3-gallon one with her. One gallon=5 bottles.
  • Siphon tubing
  • Corker

Supplies can be found at the wine supply store including the Beverage People.  Vi can also loan out some of her equipment if she is not using it.

Process:

  • Make a sugar solution with water based on the weight of the fruit.
  • Add the yeast nutrient, the acid blend, the pectinase (an enzyme that breaks up pectin), and sulfite (to prevent bacteria) to the sugar solution.
  • Put the cut-up fruit (remove stems, seeds, and blemishes, but not skin) in the mesh bag and let it sit for a day in the sugar solution. 
  • Add the yeast after 24 hours.  Keep the container covered.  Avoid fruit flies.
  • Stir and press the pulp each day for 5 to 7 days.
  • Strain and siphon to a carboy with an airlock which helps release the CO2 gas.
  • Siphon to another carboy after about 3 weeks.
  • After 2-3 months when the bubbling CO2 stops and it seems that the fermentation has ended, you can siphon again, leaving behind the lees (the residual plant material that has settled to the bottom) to have as clear a wine as possible.
  • Bottling can then occur.

Thank you, Vi, for an informative presentation and the wine tasting that followed!

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