September 22, 2016
September 21, 2016
Food Tank, in partnership with the Sacramento Convention & Visitors Bureau, Farm-to-Fork Program, and University of California, Davis, is excited about the 1st annual Farm Tank Conference in Sacramento this fall. The two-day event will feature more than 35 different speakers from the food and agriculture field. Researchers, farmers, chefs, policymakers, government officials, and students will come together for interactive panels.
Our chief farmer, Thaddeus Barsotti will be one of the speakers at the summit. He recently had the opportunity to speak with Farm Tank for a little Q&A session.
September 19, 2016
FARM NEWSSummer is winding down, but it’s still warm on the farm – temps in the low 90s continue. I stood on a dirt road between my winter squash and leek fields talking on my cell phone. The sun was baking the ground, and the protection provided by my wide-brimmed hat and sunglasses was not doing much against the energy that was radiating off of the dry, reflective soil. Finally, the conversation ended, and I could focus on looking at the progress of my two slowest-growing crops.
September 15, 2016
Laura Ann's Blackberry Bay Leaf Jam to our very own Capay Organic Aprium Jam. But other than adding a dollop to your morning toast, a lot of people aren’t sure what to do with it. Well, do not fret, we have a few scrumptious recipes featuring this sweet treat that will spark your creativity and have you thinking of jam as an ingredient to kick your recipes up a notch.
September 12, 2016
FARM NEWSThere are not many things that are more beautiful to me than the sight of a clean field populated with healthy crops - absent of weeds. Planting equipment is always linear, planting straight and evenly spaced lines of seeds or transplants on a bed of soil. This makes it really easy to see the crop we planted. If everything is beautiful, then my carrots, which are six lines to a bed, can be seen as six, evenly spaced, green lines, separated by a few inches of dirt that varies in color from light brown to black, depending upon how long ago the sprinklers ran.
September 9, 2016
Although it is getting late in the season, eggplants are still producing like the little overachievers they are. A lot of our customers will ask about our favorite way to prepare eggplant, and without hesitation, we say Baba Ghanoush, and not just because it's so fun to say. We're sharing two variations of this eggplant dip, one very traditional, and the other with a little twist and an ode to summer’s lovely heirloom tomatoes. Give them both a try and let us know what you think.
September 8, 2016
Thank you! Thank you! Due to the generous support of our amazing community we were able to donate over 938 backpacks to local farmworkers' families for the 2016-2017 school year through our Kathleen Barsotti Non-Profit for Sustainable Agriculture.