Newsletter

The Guild publishes a monthly newsletter with invitations to upcoming events, a calendar, event reviews, and other Guild business. It also features member news and achievements, articles, and recipes.

Sample Article...

Close to the Earth: Tierra Vegetables by Christine Piccin

Tierra Vegetables Gardens in Windsor It was the quintessential Sonoma County summer evening: 70 degrees at 7 o:clock. To buoy our joy at having escaped offices and stores and kitchens (any enclosed spaces!), we all piled into the back of the Tierra Vegetables flatbed truck as it rumbled down a country lane. Corn tassels shone in the late, low afternoon sun and the perfume of blackberries hung languorously in the air. Smiles were broad. Relaxation was setting in.

On August 20, Tierra Vegetables' Evie Truxaw, Wayne James, and Lee James (Wayne's sister), hosted the Culinary Guild on their combined seven acres of productive soil near the confluence of Ma'acama Creek and the Russian River in eastern Windsor and Healdsburg. The group was introduced to several aspects of the Tierra Vegetables business. First we explored the Pleasant Avenue farm, where on four acres the trio grows their peppers and chiles, and a mixed crop of veggies encompassing everything from cabbages to soybeans. Tromping through the four-acre field we relished tastes of sweet and spicy peppers and learned about capsicums (a vast group including cayenne, Thai, and TAM jalapeno) and chinensis peppers, the habanero types. We dissected a jalapeņo and examined up close the bed of cells located in the inner ribs of the chile, the bed that supports the seeds, and produces the miniscule capsicum-fortified glands that makes a pepper hot. We discovered that the pepper wall was not really spicy, but once those tiny glands in the ribs burst, such as by bruising, everything inside the pepper was stung by the capsicum heat. The Tierra team grows about 40 kinds of peppers and chiles and sells about 50% of those fresh (including poblanos and sweet Hungarian wax). Roughly 25% are dried (anchos are very popular) and another 25% are smoked and sold as chipotles. A short drive up Chalk Hill Road brought us to Evie's home and farm, where the chile smoker and the dehydrators are located. I learned that, in August (in most years!), when the chile harvest begins, the smoker is fired up with Zinfandel grape wood cuttings, and is kept burning, and smoking, straight through until December. For each smoker-full of chiles that are put in, about 300 pounds, one tenth of that by weight comes out five days later, dried and smoked. It was then we caught our ride on the Tierra truck to the second field. Corn was the major crop here, and blackberries lined the roadway. Like kids, we stuffed tiny and vibrant-tasting gems in our mouths, and came away with purple hands. Next, we each picked our own ear of corn for our potluck, a yellow and white variety called Breeder's Choice. I had munched away on mine by the time we'd walked down to the river to take a look, so I had to go back to harvest a second. It was that kind of evening. While Evie and company grilled some sweet Jingle Bell and Hungarian wax peppers to stuff with feta cheese, corn water was set to boiling in the kitchen and the potluck dishes accumulated on the table on the deck. Typical of Guild events, and made even more rich by the addition of our freshly-harvested goodies, a feast ensued. Find out more about Tierra Vegetables at www.TierraVegetables.com.

Morel Dip for a Warm Spring Evening Charmoon Richardson brought this dish to the Dessert Wines event in May. Most quantitites are approximate. No measuring was done when the dish was made. Reconstituted dried morels may be substituted. 1 1/2 medium onions, sliced Marsala, chardonnay, and madeira I cube butter 1 large clove garlic, chopped 1 quart fresh morel mushrooms, cut into large bite-sized pieces 1 teaspoon tamari or soy sauce 1/4 cup grated parmesan cheese 1/2 cup smoked salmon, well chopped 1/2 cup whipping cream 1/4 teaspoon sea salt French bread or mild crackers Caramelize the onions with marsala, chardonnay and madeira. Heat the butter in a pan, add garlic, and saute briefly. Add morels, saute and stir at high heat for 1 to 2 minutes; lower heat and cover and cook 2 to 3 minutes. Add tamari and simmer for 20 to 30 minutes, stirring occasionally. As the liquid begins to evaporate, add small amounts of simmering hot water, always keeping some liquid in the bottom of the pan. When the mushrooms are tender, add the parmesan and mix well; add the salmon and bring back to a high simmer. Add the cream and return to a high simmer; lower heat and simmer for about 2 more minutes. Stir in the caramelized onions and salt and return to bubbling hot. Remove from heat and serve on french bread or mild crackers.

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