Food in the Hood is a biweekly neighborhood dinner to raise funds for global charities.

617 Walnut Avenue
Santa Cruz, California
Click on the links below to view a slideshow from the fundraiser for:
El Andalon
Caravan for Cuba

Customers take whatever they want and donate whatever they want. All proceeds go to a different global charity each week. Ingredients are fair-trade and as local as possible, from the Farmer's Markets or backyards. Students from Santa Cruz High School sometimes help out, play ukuleles, or play with the baby chicks.
fith_lcol_apple (51K) fith_lcol_chickens (15K) fith_lcol_girls (18K) fith_lcol_jars (19K) fith_lcol_limes (11K) fith_lcol_rabbit (16K) fith_lcol_strawberryshortca (15K)

Are you Local to
Food in the Hood?
We welcome donations of:

  • » Backyard produce
  • » Baked goods
  • » Homemade food
  • » Preserves
  • » Canning jars
  • » Plants & seeds
  • » Plant containers & flats
  • » Scraps for chickens / rabbits

FitH partners WitH:

Wide World Partners

high school students raising awareness and funds for global causes.

UniverseCity

enabling the great reskilling through affordable small classes.

The Parent Network

how to raise giving kids in a taking world.

RetroMetro

artisans and entrepreneurs making the practical beautiful and the beautiful practical

Transition Santa Cruz

a catalyst for relocalization

Slow Money Santa Cruz

an investor co-op for a return to small-scale agriculture & industry.

Third Paradigm

A radio thinktank about community sovereignty and regenerative economics.
FRSC 101.1 FM
Sunday 1:30pm

GrowFoodPartyCrew

helping to make santa cruz into an edible oasis.
Friday, September 10th, 2010 — Ken Kimes, Santa Cruz

Dear FitHies and flounders,

Last week was great fun, thanks to Debora and Carsten of Fairy-Tale Farm. Gardner's bread was a great hit, with some brie and jalapeno-and-sweet-onion jelly. An artisan baker stopped by and particularly admired the bottom crust. If you've wondered how Gardner gets that molasses base, it's the pizza oven in Felton where he fires them. The sangria was also popular, especially among my fellow vendors. FitH made lots of new friends, who showered us with the bounty we'll be sharing with you. Anna Cameron of Ladysmith Jams gave us quince paste that we'll be showcasing next week. Batya Kagan gave us plum tomatoes that we slow-roasted for the smoked trout and Gruyere quiche. We also oven-roasted her beets to put in this week's salad, along with cityblooms' organic, hydroponic broccoli microgreens.

In addition, we brought our total amount raised for Palestine Flood Relief to $700 — greatly helped by a Westside neighbor inspired to give $500 to the International Relief Fund. You guys are GREAT!

This week I'd like to break with tradition and help someone local. Ken Kimes, who sells exotic mushrooms and sprouts at the Farmer's Market, was in a terrible accident on his farm. He lost his right hand and forearm, and seriously damaged his left. For me, Ken has been an inspiration. He saved my sanity back when I thought no one saw the things that seemed perfectly obvious to me. Every week I went to his political forum, aka mushroom stand, to try out my new theories on him. I came back with references scribbled on my paper bags, and the knowledge that there was a movement out there. The market became my church, largely because of Ken.

On October 1st, at the Pacific Cultural Center, there's going to be a fundraiser and silent auction to help with Ken's medical expenses. I'd like to raise funds to contribute. If you'd like to go with me, or you know someone who might donate to the auction, let me know and I'll send more details. Throughout this, Ken and his wife Sandra have been remarkably positive, and even have said that good has come of it. I'm sincere when I say that it couldn't have happened to a better person.

Ken Kimes and Sandra Ward

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Both Ken Kimes and Sandra Ward grew up in Southern California. They met in the Los Angeles area, but moved to Santa Cruz in 1980. Together they founded New Natives Farm, a greenhouse-based farm certified by California Certified Organic Farmers in 1983, and located in Corralitos, California. There they tend organic sprouts, including alfalfa, wheat grass, pea shoots, sunflower sprouts, broccoli, and beans.

In addition to managing their farm full time, Kimes and Ward are both outspoken activists dedicated to the sustainable agriculture movement. They are longtime members of California Certified Organic Farmers. Kimes served on the board of Community Alliance with Family Farmers (CAFF) for many years, and worked for Santa Cruz Trucking, an organic foods distribution company affiliated with the local health food cooperative, Community Foods.

New Natives Farm: http://www.newnatives.com/

And so, the food, for Friday September 10th from 4:00 – 6:00

  • Prosuitto and Melon
    Prosuitto and Melon
  • Sweet Lettuces Salad with Caprese Confetti, Can't Be Beets, and Broccoli Microgreen
    Sweet Lettuce Salad
  • Spelt-Raisin Bread
    Uses an earthy sourdough loaded with freshly-ground organic spelt. I'm going to try to save some for French toast!
    Spelt-Raisin Bread
  • Crazy for Quiches!
    The hens are finally laying, and Veronica and I have been going quiche-crazy. We'll be whipping up several varieties — Oven-Roasted Tomato with Smoked Trout and Gruyere, Padron Chile and Smoked Cheddar, Hand-Pounded Pesto and Broccoli, and Cream Cheese, Capers and Lox. The recipe is from a Julia Child cookbook I was given as a graduation present from college, inscribed "To the sauce of Cumberland (my hometown), because one sauce does not a great chef make." I made every recipe in it, with the chocolate mousse one so spattered it's barely legible. If only blogging had been invented back then, I too could have published My Journeys with Julia.
    Quiche
  • Velvet Vanilla Applesauce with a Crunchy Meringue Cap
    Thanks to Alice for the Macintosh apples, and to John and Betty for the Pippins, I can bring you the best applesauce I've ever made, and possibly the best I've had. Come have it here with the meringue, and take a jar home to make your own!
    Velvet Vanilla Applesauce
  • Apple-Walnut Bundt Cake
    Ditto on the apples. This recipe, like the previous, is from the Orangette blog.
    applewalnutbundtcake (22K)

Please RSVP if coming!
See you there, Tereza

 

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