Placer Grown's Crop-to-Tabletop

Every person of goodwill is called to responsible stewardship. An important part of that stewardship, we find, is supporting our local community. By keeping things close to home, we both use the resources close at hand and support those whose livelihood depends on those products being sold here.

A blurry photo of my dining companions.

Our family is striving to implement this more and more into our lifestyle. One of the ways in which we do this, is by patronizing local farmers at our weekly Farmers' Market.

Recently, the non-profit in charge of the local markets here, Foothill Farmers' Market, teamed up with Placer Grown, a non-profit that encourages the public to buy local. For the first time this year, Placer Grown hosted a Crop-to-Tabletop dinner that was held this past weekend at the Twin Peaks Orchard in Newcastle, California. Dishes were made from fresh produce and livestock brought straight from the local farms to our tables.

A local winery and brewery were also present for some delightful sipping. (Although, sadly, we didn't bring cash so were unable to partake of the drinks, but our table mates certainly attested to its great taste!)

Each place was set with a tiny mason jar filled with pistachios. An epi baguette resembling fall leaves was provided alongside a bowl of olive oil for dipping.

After taking a moment to thank the local farmers and volunteers who had made the food, we indulged in a vast array of seasonal dishes which hit the spot on that warm, autumnal evening.

The dishes included baby arugula and kale with angelino plums, mandarin mustard vinagrette and goat feta; tomato salad with red onion, jimmy nardello peppers, basil and balsamic; curry roasted winter squash with fuyu persimmons, pistachio, caper and dried fruit chutney; roasted potatoes with garlic and herbs; grilled beef tri tip shoulder clod with cow camp rub; grilled chicken with mandarin orange grill sauce; and grilled pork Italian sausage with pickled mustard seeds.

My husband and I were huge fans of the winter squash. What a unique flavor combination! The curry was a wonderful complement to the nutty flavor of the squash. The tri tip was seared to perfection. The salad, another unique flavor combo, almost made me ditch the rest of the food for another plateful. Almost.

The evening was topped off with a sour cream apple cake adorned with a dollop of creme chantilly. It was perfectly light, essential for our already-full stomachs.

It was hard to leave such a pleasant evening. Al fresco dining under candlelit tables, accompanied by the wonderful sounds of a three-piece band, our bellies filled with every good thing.