Pizza Night Wednesday January 15 – 6 o’ clock

Come to the farm for pizza night. We have a farmer who is experienced at cooking pizzas in a wood fired oven here, so we are doing it ! Another week of it. Come if you like, bring toppings and drink of your choice. See the farm, enjoy vegetables from the gardens.

Just come there will be plenty. Salad and vegetarian fare as well.

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The Calif. Food Act Has Passed !

the California Homemade Food Act, was signed into law today. The California Homemade Food Act legalizes the sale of homemade, “non-potentially hazardous” foods by creating a two-tier system of “cottage food operations” based upon the point of sale. Having captured the imagination of food lovers in California and beyond, AB 1616 was among the most anticipated bills to be considered by the Governor this year.

The Assemblyman made a commitment to helping aspiring micro-entrepreneurs start their businesses by improving access to locally produced, artisan foods after his constituent, Mark Stambler, was shut down by the Los Angeles Department of Environmental Health for selling his homemade, brick-oven breads to a neighborhood cheese shop. “I am proud to have delivered this victory to my constituents and to aspiring business owners throughout the state that are looking for ways to develop their businesses and purchase healthier, more locally produced foods for their families.”

Prior to the California Homemade Food Act, outdated statutes and local ordinances strictly prohibited everyone from home-based, artisanal bread bakers to small-scale, jam and preserve vendors from selling their products. Now, cottage food producers will be permitted to produce and sell every-day foods such as breads, tortillas, dry roasted nuts and legumes, cookies, granola, churros, jams, jellies and other fruit preserves to their communities. Producers choosing to sell directly to consumers will register with the local health department, and those choosing to sell to local retail shops, such as the neighborhood coffee shop or corner store, will be subject to initial inspection and permitting by the local health department. All producers will also be required to complete a food processor course, verify that the home kitchen meets specific standards, and disclose on the product label that the product was made in a home kitchen.

“Providing people with the opportunity to make and sell these foods directly to their neighbors at the local farmer’s market or through the specialty shop up around the corner is a matter of access to opportunity,” said Gatto. “I am happy that the Governor has joined me in my efforts to restore economic activity to our neighborhood economies and to the state of California by allowing people to produce and healthy, nutritious or culturally relevant foods in their homes.”http://californianewswire.com/2012/09/21/CNW12480_133126.php

Putting Up Tomatoes

I had One day to relax after cooking for twenty two people all local food three meals a day. The cob workshop was fun here, but exhausting. So what happens the next week ? My husband shows up with twelve huge boxes of the most beautiful, splendid tomatoes. Grown by his brother at their “home place”, Mom and Pops; in sunny hot Geyserville. Usually we’ve been putting up about 50-60 quarts of tomato sauce, salsa and spaghetti sauce, all we need for the year. We typically do this over two to three different harvest periods. This is manageable. But the last week we put up 92 quarts, all at once, plus about 35 pints and half pints of tomato sauce, enchilada sauce and salsa. Also some oven roasted tomatoes for the freezer ( yum! pizza ). My friend Maria help all one day my husband helped the whole time and more. Whew.

My mother in law confirmed that if your jars are washed, sterilized, hot, packed with boiling hot sauce, placed with a boiled hot lid, water bathed for the time specified, that everything should be fine, provided the lids seal. Store in a cool place. I know that I’m doing the easy canning, not meat, fish or green beans, but the higher acid foods like tomatoes.

I now have many questions about canning.

When do you need to use a pressure canner?
How do you use a pressure canner ?
How to you make pie filling ?
What else can you do with apples? I know- apple butter, apple sauce, chutney.
What if I want to can dried tomatoes in olive oil ? Maybe some garlic ?
How do you can soups ?

I will reread my BALL jar caning book and my other caning resources, anyone have any other feedback ?

Rural farming

Rural farming

The economies of farming kept eluding me till I realize again and again that it’s not about financial returns, making lots of money, or what seems a fair wage for my hours. Instead it’s about quality of life, and a community alive . A community that lives for each other, with each other, not pitted in competition against each other. If one. Fails we all fail, shall be our motto. Maybe one might end up with more holdings than another, but not at the expense of the others. Money and wage does not define the life, instead ones respect and value within society . Are you well loved? 
Here in Italy, everything happens around the small town center. People visit and watch, young and old have a place. They support each other because they realize their inter-relatedness. The importance of all, encouraged by the diversity, not despairing in it. My grandmother used to say the world or god was like a large sun, all the rays different but all important to the whole. 
  Here they build their houses , very small apartments, close together, approx. five feet between, stories high. Keeping privacy with their shutters, but close to everything. The gardens are terraced up extreme,y steep hills in this coastal Chinque Terra  region. The wine grapes bent over trellis that shade the greens growing underneath. Olive trees planted on these steep slopes that have been producing the local oil for generations. A self sufficient area with fish, local vegetables, wine, oil and fruit. The meaning of life is satisfaction in great food, a lively community to share glories and tragedy, beautiful days in a beautiful place close to earth and god .

Food For A Community

Summer Garden Roseman Creek Ranch

Today, reading and thinking about rural cultures that still have an agricultural base. Where local food is produced by small farms and you can buy and eat seasonal vegetables, fruit and even meat and local dairy products . Where a farmer or rancher can sell a quarter of a cow that was killed there on the farm, in it’s own pasture. Where a small farmer could make money on a dairy cow, selling milk, cream, buttermilk and cheese. Why can’t our food policy , many policies, be based on size ? That someone with eight cows to milk doesn’t have to conform to the same standards as a dairy with 35 plus cows ? Why can’t we make policies to help sustain a rural culture, businesses that are economically viable in a rural area ? See it as a way to enrich our community, make it solid. Try to support it even if it’s not as cheap as it’s tax subsidized big box store.

Today,inspired by a book about Italy I’m reading, and realizing the wood fired oven had stayed hotter than usual after baking bread yesterday, since it was fired mid week. I made a beautiful pie out of summer’s fruit frozen in the freezer. The huckleberries and boysenberries made a wonderful tart-sweet combination.Then I put a pot of cannelli beans pre-cooked in bay leaves, rosemary and parsley, covered with tomatoes canned from last summer ( we put up 60 quarts ), wine, local sausage, and seasonings. Now finishing off and stirring in chard and kale out of the garden. I have this big pot of bean stew, a beautiful huge loaf of my sourdough bread and a great pie. Why can’t I put a sign out at the bottom of the road for Katie’s Trattoria ??? That’s what you can do in Italy or France. Rural areas like this should encourage such industry.

Let’s cook together !

Bread March 30th-next week and vacation

I’m going to send this around again, some people did not get it.

Bread this week:
All organic, naturally leavened Bread. Available at Franny’s and by delivery. Three drop off spot’s, Point Arena, Anchor Bay and Gualala, plus home delivery if you are close to Hwy 1 and not south of Gualala or north of Point Arena.Order at kpencegarden@yahoo.com

Vermont Country Sourdough-basic white sourdough,w/small amount of rye flour

Ciabatta w/ potatoes,onions and herbs

Whole Wheat Oatmeal raisin bread w/ cinnamon

Whole Wheat Sourdough

Next week April 6th will be the last bake for at least a month. I’m traveling to Europe to observe rural economies, farms and bakeries. I plan to be very inspired when I return. Our bread freezes very well and you can order more now to get you through if you want. Next week Naturally leavened Challah ( w/ milk, butter and garden eggs) available.

Summer canning

Local Food for the Holidays ! Whew, feeding 24 out of our garden for Thanksgiving weekend


So we made it to the deadline. The building was closed in and warm . We had a table , benches and a sink and even lights. Even though power was only run in with an extension cord.The oil lamps were lit.

Plus our ambitious goal to feed the masses from Tuesday through Saturday only from our garden or locally produced meat. Tuesday was bread preparation for Wednesdays early morning bake. Naturally fermented bread has many steps it goes through from the starter coming out of the frig. on Sunday, then added to and revitalized until Tuesday morning when it becomes the preferment, then dough, then loaves with many hours and folds in between. We ate Fish Chowder, rock fish traded for bread, our potatoes, parsley, garlic, and onions.Served with baby greens salad, purple onion and chopped parsley. Some of our sourdough bread from last week reheated.

Wednesday the oven was too hot. It was 800 degrees at 6am. I needed to get it down to 580 by 8am It keeps fooling us when it’s been fired for a few days, and it is already hot, it’s easy to overheat it. So we had time constraints, trying to deliver our orders so there were some dark sourdough loaves. Still everyone who came by or who arrived gorged themselves on fresh, warm bread. The blue cheese from Point Reyes with walnuts is always a favorite.

My idea was every family would take a loaf of bread, a dozen eggs from our chickens and jam for breakfasts. I think I got those to most everyone. Then Wednesday local cheese and warm bread with snacks for lunch. Dinner was lasagna from our homemade putanesca tomato sauce full of many garden vegetables and put up over the summer. The area we couldn’t keep up the local production was in the dairy. We bought in milk and cheese. Although a local dairy, commercially produced. Oh I would love it if you could again buy milk from small dairymen, but legislation trying to make us “safe” makes that near impossible. With the casserole we had salad with local beets and romanesco broccoli. Fresh bread and a tart made from redhaven peach and crabapple jam I made over the summer poured into a crust filled with frangipani, baked in the brick oven.
The Thanksgiving pies I made that day I was disappointed with because I baked them in a too hot oven, easy to do when the oven is wood fired. I made a butternut squash pie, from squash that I grew, and locally made mincemeat, from Lisa’a Luscious in Point Arena.

Thanksgiving arrived with the Turkeys my brother and his family picked up, I’d ordered them in August from Mendocino Organics, in Redwood Valley, pasture raised . They were the most beautiful turkeys I’d ever seen, so plump and firm, fresh. As Joel Salatin say’s “well exercised”, verses birds stuck in small cages, eating round-up sprayed feed laced with antibiotics . Roasting heritage breeds is different than the huge commercial turkeys, they have more muscle and less fat, so quickly roasting them at a high heat for fewer hours was recommended. We turned then three times and they baked for about two hours in the 450 brick oven. The had been brined the night before and were filled with oranges my neighbors brought up from their tree in LA and our onions. I made the croutons for the stuffing, then local celery traded for some backhoe time, onions and parsley. Bacon or sausage were the two types we made. The turkey was the best I’ve ever eaten. Support local pasture raised meat !

I had really planned the vegetable timing and the romanesqo broccoli and the lettuces, were perfect. The potatoes had looked great from above and I dreamed of letting the kids dig the potatoes for Thanksgiving dinner. I dug some up a week before to see the size of all the red potatoes I’d planted.They were covered with a scaly scab. Oh, bummer forty feet of bum potatoes, usable but ugly. But as I dug I found the fingerlings were fine . So I had to BUY some potatoes for the mashed potatoes so wonderfully made by my nephew Casey. The fingerlings were roasted with butternut squash, acorn squash, garlic and rosemary all grown here.


It was a wonderful meal. Followed by what I realized my family “does” when it has many hours together, SING . Then some impromptu acting, charades, and even some fabulous opera sung by my niece . When we were young my Dad, a self professed history buff, decided to try to remember the sea shanty’s he had heard as a child and also mixed with a large dose of Woody Guthrie. He taught himself these on the guitar and we all learned them as kids. We had an old fishing boat and would often show up at Catalina Island on the weekends. As we put down the anchor, my Dad would get out the guitar start singing, with all of us joining in, and the fancy yachts would pull up anchor and move away, leaving us with a perfect spot !

The next day Turkey sandwiches and homemade beer my brother had brewed and brought with him from Portland.

Then I made myself go on a walk, which led to a great mushroom walk all over our property, leading to a continued walk down under Hwy 1 in a tunnel and out to the ocean on the other side.

My brother in law dragged around David Aurora’s huge manual on mushrooms for the next day, looking like a preacher.


We made it to the lighthouse to see the most beautiful fall skies and ocean in turmoil. Another home grown salad and chili (our onions, home canned tomatoes, herbs and belted galloway beef from our local friend) and more bread ! for dinner.

I can’t remember when but everyone rode the horses around, led and instructed expertly by my sister the true equestrian. We had a great time. Everyone helped so much. It was fun to see what we all might do with one another when you have no TV, power, cell reception, internet access or phone. We had great fun and a wonderful visit all based around the hearth .

All the cousins cleaning up ! Thanks to my sister Heather for spending much of her Thanksgiving taking these wonderful photos.