Veggie Magazine

San Francisco Edition

US $4.99

SUMMER 2016

Stay Local // Eat Local Feelin’ Peachy

Veggie Friendly Menus 1

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TABLE OF

CONTENTS

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Vegan beverages Dry Creek Peach Farm Grilled Peach Recipe Farm to Table Food Sonoma County Favorites Spotlight: Flying Goat Coffee Spotlight: Howard Station Cafe Zucchini Recipes

Veggie Magazine would like to thank the local farmers around the world who provide for their families and their neighbors in their area. Eating home grown foods has a huge impact on our wellbeing and promoting it publicly can change the worlds views on

our current eating habits.

Veggie Magazine would also like to thank this issue’s contributors from Dry Creek Peach Farm, Flying Goat Coffee, and Howard Station Cafe located in the beautiful Sonoma County.

Vegan Friendly Drinks Califia Farms’ Almond Milk (which is made from whole blanched (not roasted) California almonds) is available in number of the flavors you might expect (original, unsweetened, vanilla, and coconut) but they recently launched a ready-to-drink iced coffee option for vegan, non-soy drinkers—and for those of us who just like the taste of almond milk. While we generally shy away from premixed, ready-to-drink anything, having prepared iced coffee ready to go in the fridge is a convenience we’re interested in.

Because we’re never more lazy than before we’ve had coffee, and we’ve always forgotten to make cold brew the night before.

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http://drinks.seriouseats.com/2013/05/califia-farms-new-iced-coffee-with-almond-milk-review.html

Letter From The I LOVE Editor

VEGGIES!

eat

accommodate dietary needs depending on the restaurant

feel

menu. With it being a new craze, it should be more widely

healthy. You feel energized

available for us picky eaters to get the meal we want and

and on top of things. I’ve always been

deserve. My magazine is called veggie to attract those young

health conscious when it comes to putting food into my body

individuals who seek out the best for their well-being in food

because I want to feel my best. I always avoid foods that are

consumption. I want to attract not only the animal activist but

heavily processed with synthetic colors, flavors and sugars.

even meat consumers who enjoy a healthier organic lifestyle.

Yes, organic and healthy foods are relatively more expensive but

Growing up in Northern California, I’ve had the pleasure to see

I’d rather pay more for a healthier mindset and body. Just about

and visit local fruit stands and farms that produce and deliver

5 months ago I became a vegetarian. I have always imagined

to local food dispensaries and it had always interested me.

that becoming a vegetarian would be tiring and difficult, but

Within this magazine, I’d like to share healthy meals at organic

with proper nourishment and transitions, it’s a piece of cake!

local North Bay restaurants that accommodate everyone’s

Overtime, all meat proteins were unappealing and not satisfying

dietary interests. Going out to get food shouldn’t be a hassle.

to my palette so converting to a vegetarian diet was the best

It should be a satisfactory and soul-pleasing experience. We

thing for me to do. One thing that I have found challenging

should enjoy our restaurant experiences no matter what dietary

as a vegetarian is that it can be slightly difficult to discover

lifestyle we take on.

strict vegetarian/vegan restaurants in non urban cities. Not

Eat your vegetables,

only is it hard to find places like that, but some restaurants won’t

michela williams

When healthy

you you

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Dry Creek Peach Farm DRY CREEK PEACH & PRODUCE 2179 YOAKIM BRIDGE HEALDSBURG, CA 95448 The farm is considered a Sonoma County treasure as most of the land throughout the county, and specifically in the Dry Creek Valley, has been converted to grapes. Dry Creek Peach & Produce has become a symbol of Sonoma County’s abundant flavor and agricultural bounty. Brian Sullivan and Gayle Okumura Sullivan are the current owners and they manage the overall operations of the farm in conjunction with Eusebio Sayago and his family.

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Spotlight:

Dry Creek Peach Farm

The peach farm is located in the heart of the Dry Creek Valley of

Owners since 2000, they built upon this success by expanding the

Healdsburg in Sonoma County. Surrounded by world-renown

peach orchard by 25%; broadening the stone fruit product line with

vineyards, they are the last remaining fruit farm in the valley and the only dedicated, certified organic peach farm in the county.

The farm takes advantage of the mineral-rich soil fed by Dry Creek and the ideal growing climate of Northern California wine country.

They leave their peaches on the

organic peach jam; introducing

“SUMMER WOULD NOT BE SUMMER WITHOUT DRY CREEK PEACHES, PLUMS, AND NECTARINES”

trees to ripen in the California sun

the peaches to new customers including Chez Panisse and Town Hall; and re-opening the farm stand on weekends in the summer. The farm is continually evolving to meet the needs of its community. During the summer harvest they can be found at the farmer’s markets, in the store, or working in and around

as long as possible to maximize their sweetness and freshness. The

the orchard. The farm produces over 30 tons of organic peaches

farm has a strong history in the Dry Creek Valley. For over 50 years

and produce each summer season. The season stretches from June

it has been producing high quality fruits and produce. In 1990, the

through September—offering over 30 varieties of white and yellow

owners chose to focus the farm in a crop ideally suited to the area -

peaches, as well as nectarines, plums, pluots, figs, persimmons and

organically grown peaches.

Meyer lemons.

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http://www.drycreekpeach.com/products.html http://tmagazine.blogs.nytimes.com/2010/09/01/we-made-it-ourselves-dry-creek-peach-jam/?ref=food&_r=0

PEACH RECIPE

If you were one of those children who read Roald Dahl’s “James and the

specialty markets like Bi-Rite; you can also

Giant Peach” and thought the idea of living inside the giant stone fruit

find them at area Whole Foods Markets.

sounded swell, you really ought to get yourself a jar or two, or 14, of Dry

One portion of the harvest is sold on the premises,

Creek Peach jam. You might not be able to get 14, though. They’re not made in

at the orchard’s farmstand, and another at Sonoma County farmers’

bulk — production is limited by the season’s crop — and the goods go fast. These jars are a byproduct of the farming done on a modest orchard in Healdsburg, Calif. The property lies in

pg. 11

markets. That leaves a

“IT WAS THE ONLY REMAINING PEACH ORCHARD IN SONOMA COUNTY”

the northernmost part of

minimal percentage for canning. The number of jars depends on volume and

resources.

The

Sullivans plant 30 varieties of peach, white and yellow, and Okumura

Dry Creek Valley, on that patch of the verdant floor closest to Sonoma.

Sullivan makes single-strain batches of at least a dozen. In order of annual

Soon the Sullivans had an entirely organic orchard devoted to stone fruit,

appearance, these include the Red Haven, “a classic peach that’s almost

almost all of it peaches. Now, with fewer than 1,000 trees, Dry Creek

old-fashioned”; the Suncrest — “it’s nice and bright”; as of last week, the Zee

Peach generates an average of 40 tons of fruit per year, some of which

Lady — “a dark-skinned peach that has a dark interior and really incredible,

goes to eateries like Chez Panisse, Cyrus and Downtown Bakery, and to

strong flavor.”

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Dry Creek Peach Recipe

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Grilled Peaches Serving size: 2 Duration: 5 minutes

• 2 yellow peaches • 1/8 tsp of cinnamon • 1/8 tsp of allspice • 1/4 tsp of brown sugar

Heat the grill or griddle before prepping the peaches to low-medium heat. Take the two peaches and cut them in half — take the pit out!

Once the peach is elegantly cut in two halves, in a separate bowl, mix your ingredients together. Once the ingredients are married together, gently brush or sprinkle the ingredients on the peach.

OR

Place the peach on the grill, inside part first to caramelize the sugars for approximately 2 minutes or until a nice chard is formed on the flesh. Flip the peach warm the skin side for approximately 1 minute.

Serving size: 2 Duration: 5 minutes

Remove from heat and garnish with whip cream or powdered sugar (optional).

• 2 yellow peaches • 2 tbsp of honey • 1 tbsp of melted butter • 1 tbsp of almond liqueur

Grilling adds extra flavor to summer’s favorite fruit!

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Farm To Table Food SONOMA COUNTY, CA NORTH BAY

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http://chriscarterart.com/pages/illustrated-recipes/illustrated-recipes-raw-veggie-flax-seed-dehydrated-crackers/

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Healthy Eateries With more than 425 wineries, miles of rugged Pacific coastline, towering redwood forests, and its close proximity to San Francisco’s Golden Gate Bridge, Sonoma County is a traveler’s dream vacation spot in California. Sonoma County represents the best of Northern California — premium wine, farm-to-table dining, unique resorts and spas, and over 50 state and regional parks. Breathtaking Highway 1 delights visitors with crashing waves, sea lions and otters sunning on the beaches, and fantastic sunsets that color the sky in brilliant hues. Tasting rooms

Sonoma Favorites

in the world-class Sonoma wine region range from simple and rustic to elaborate wine castles.

Sonoma County encompasses a wide variety of landscapes: from oak-studded hills to flood plains, from redwood groves to windswept beaches. Sonoma County Farm Trails members can be found in all of these places, offering agricultural products with their own sense of terroir: flavors and textures unique to their soil and micro-climates.

We invite you to pick a region or select a product, chart your course and spend a weekend exploring local farms and ranches, and meeting artisan and vintners as you discover Sonoma County’s agricultural bounty.

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Check the following pages for a sneak peek of the featured eateries.

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Fyling Goat Coffee Healdsburg, CA

The Naked Pig 1 Santa Rosa, CA

Station Cafe 3 Howard Occidental, CA

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Tea Room Petaluma, CA

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FLYING GOAT COFFEE Healdsburg California 324 Center Street Open every day 7 AM to 7 PM Closed Thanksgiving and Christmas Day

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HOWARD STATION CAFE Occidental, CA 3611 Bohemian Hwy Open every day Monday - Friday 7 AM to 2:30 PM Saturday - Sunday 7 AM to 3 PM

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Michela’s Favorites

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Quick Recipes Squash it up!

Oven Roasted Garlic Parmesan Zucchini

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Basic Zucchini Noodles Serves: 2-4 Prep: 10 minutes Sweat: 30 minutes Cook: 2 minutes

• 2 medium zucchini • 1/4 cup olive oil • 2 tsp kosher salt • 1 tsp black pepper • 1 tsp garlic powder • 1/3 cup parmesan cheese

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Wash and slice zucchini

Toss zucchini in olive oil, salt, pepper, and garlic

Add parmesan to zucchini and toss

Place zucchini on nonstick baking sheet in a single layer

Bake in 375 degree oven for 15-20 minutes or until zucchini is tender and cheese browns

Serves: 2-4 Prep: 15 minutes Cook: 20 minutes

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• 4 zucchini, julienned with a julienne peeler or a spiralizer (about 4 cups) • 1 tblsp extra-virgin olive oil • salt and pepper, to taste

Place the julienned zucchini in a colander or wire strainer and toss generously with salt.

Allow the zucchini to sit for 20-30 minutes to remove excess water. Rinse with running water, drain, and pat dry with paper towels.

Heat a large non-stick skillet over mediumhigh heat and add noodles. Sauté for 1-2 minutes. Reduce heat and add the olive oil.

Baked Zucchini Fries

Zucchini Tots Serves: 3 Serving size: 5 tots Prep: 10 minutes Cook: 16 minutes

• 2 medium zucchini • 1 large egg whites • 1/3 cup seasoned bread crumbs • 1/4 tsp garlic powder • cooking spray • salt • pepper

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1 2

• Cooking spray • 1 zucchini • 1 large egg • 1/4 onions • 1/4 cup sharp chedder cheese • 1/3 cup seasoned bread crumbs • 1/4 tsp kosher salt

Preheat oven to 400 degrees and spray the cookie sheet with the cooking oil.

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs and garlic powder; shake well. Spray cookie sheet with cooking spray and set aside.

Dip the zucchini sticks into the egg and then place into the breadcrumb mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray with the cooking spray. Bake at 400 degrees for 2025 minutes or until golden brown. Serve with marinara sauce for dipping.

Serves: 2-4 Prep: 10 minutes Cook: 20 minutes

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Grate the zucchini into the dish towl to collect all of its moisture. Combine all other ingredients into a medium bowl Spoon 1 tblsp of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes turning halfway through cooking until golden

EARN A

SCHOLARSHIP TO FIDM!!

NEXT ISSUE...

Get in the mood for Fall with the appropriate spices and flavors of the season and ditch the PSL at Starbucks!

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FIDM & Veggie Magazine have teamed up to host a fashion design competition! Your unique vision could earn you a scholarship to FIDM for fashion design, the competiton is Open to all High School Seniors with a love for fashion.

Design & draw the outfit of your choice on the templet to the left & submit it to: 919 S Grand Ave Los Angeles, CA 90015 Final Submission date on 9-15-16

(Name) (Address)

(Highschool)

SQUASH

X

FASHION COMPETITION

Michela W.

Shot on iPeach8

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Practice What You Peach

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