Pajaro Valley Magazine October 1 2021 by Weeklys

THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY

OCTOBER 1-7, 2021

Open Door Artists prepare for the return of popular studio tour P4

LOCAL ART Watsonville artist

A supplement to The Pajaronian

Bonni Carver is shown with a sampling of her work at her home as she readies for the upcoming annual Open Studios Art Tour.

GARDENING P6 | HOME OF THE WEEK P7 | MIXING BOWL P8

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OCTOBER 1 -7, 2021 | PAJARO VALLEY MAGAZINE

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Gardening

Home of the Week

Mixing Bowl

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PAJARO VALLEY MAGAZINE | OCTOBER 1-7, 2021

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SCENE FROM THE BLUFFS Bonni

Carver created this watercolor painting, titled “Capitola From the Wharf,” for her Open Studio exhibit this year.

COLORFUL

OCTOBER 1 -7, 2021 | PAJARO VALLEY MAGAZINE

Susanna Waddell’s encaustic painting, “Luscious Vegetation.”

SURREAL Hedwig Heerschop’s

photo etching, “The Poet #1.”

One-on-one

WITH

THE

artists Open Studios Tour returns for next three weekends BY TARMO HANNULA

Tarmo Hannula

CAPTURING NATURE Maia Negre is shown with one of her latest acrylic on canvas paintings at her Capitola studio.

matted and framed water colors that range from 10-by-14 to 20-by-28 inches, with a few larger works as well. “Because of Covid, instead of travelling to places like Mexico, I’ve been going around the Central Coast with my painting group,” Carver said. “This has inspired many of my recent works.” Carver, who teaches painting locally, is a former middle school English teacher at Monte Vista Christian School and has shown her works extensively around the county. She also painted a large outdoor mural several years ago on Main Street in Watsonville depicting an early-day apple box label as part of a city-wide mural project. In Aptos, artists Hedwig Heerschop and Susanna Waddell will show their works in adjoining studios at 9083 Soquel Drive, suites 1 and 2. Heerschop will be showing her photo-etchings while Waddell will exhibit encaustic paintings. Both artists are long-time players at the Pajaro Valley Gallery. Negre’s studio is at 4315 Gladys Ave. in Santa Cruz. Carver’s studio is at 688 Delta Way in Watsonville. Studios are open from 11am-5pm Saturday and Sunday each weekend, with South County studios on Oct. 2-3 and North County on Oct. 9-10. The final weekend, Oct. 16-17, features select artists.

WAVE ”Green Glass” is an

acrylic on canvas painting by Maia Negre that will be part of the Open Studios Tour.

PAJARO VALLEY MAGAZINE | OCTOBER 1 -7, 2021

rtists in Santa Cruz County are setting the stage for the annual Open Studios Art Tour which runs three consecutive weekends. After being mothballed last year during the pandemic, this year will offer the public a sweeping array of art, from paintings, photographs, assemblage and prints to sculpture, textiles and jewelry. Santa Cruz artist Maia Negre said she has shown her work that largely captures beach, surf and tropical themes, at Open Studios four times in the past. “It’s such a joy to do Open Studio,” she said. “To open your studio to the public—it’s a different kind of show: To be able to engage with the people where they can see where the art is made and who the artist is.” Negre’s works range in size from 12-by-36 inches to 36-by-60 inches. A few of her paintings are oil on canvas. And this year Negre will display a few surfboards that feature her original designs. “With Covid, it’s a little different this year,” Negre said. “Most of my art will be shown in my front yard. I want visitors to be comfortable. Open Studios offer a great way to make that personal connection with people and for them to see the creative process in the works.” This year, 295 artists, working in dozens of mediums, will be on the tour, said Ann Ostermann, Open Studios director. “There are seasoned artists who’ve participated since 1986, talented newcomers, and makers and creators of all kinds,” she said. “We’re so happy to be producing the tour again this year. This year we welcomed 65 freshmen artists. Artists are really looking forward to having one-on-one conversations with their visitors after a long year of interacting with folks online.” Longtime Watsonville artist Bonni Carver is preparing her walls for the tour. She’ll be showing around 50

GARDENING

OCTOBER 1 -7, 2021 | PAJARO VALLEY MAGAZINE

Getting help in the garden

HELPING HAND Gardening can be hard work. Reach out to the various resources if you need help.

Tracking down local resources By KATE RUSSELL

one are the days of barn raisings and community grain harvests, but that doesn’t mean you have to do all your garden work by yourself. Let’s face it—gardening is work. It’s work that we enjoy, certainly, but sometimes we need a helping hand. Knowing where to look and how to ask for help doesn’t come naturally to everyone. For big jobs, like irrigation systems and tree work, call in the professionals. Tree work can be very dangerous. It requires special training and equipment. As

a bonus, after the arborist finishes with your trees, be sure to ask them about a free load of wood chips. Arborist chips make an excellent mulch that retains moisture, reduces weeds, stabilizes soil temperatures, and ultimately feeds the soil and improves soil structure. Installing irrigation systems, ponds, and similar big projects require skills that many of us do not have. Ask friends and neighbors for local referrals. If all you need is information, the Internet and your local library can be very helpful. Librarians are trained professionals who are very

good at finding information and they can help you track down the books you need to become a better gardener. When conducting an online search for gardening assistance, be as specific as possible. “What’s wrong with my tomatoes?” is too generic. Instead, try “tomato leaf black spots Watsonville” and you are sure to get helpful information about the fungal disease, Septoria leaf spot, and its prevention: remove infected leaves, provide good air flow, and avoid overhead watering. Just be sure to avoid the sensationalists and track down science-based information. When you need more than information and less than a project manager, don’t be afraid to reach out to family, friends and neighbors for help. All too often, we convince ourselves that no one wants to help us when, in fact, no one knows we need help. Simply by asking for a hand moving a heavy stone, digging a hole for a bare root tree, or figuring out a better way to trellis a grape vine, you just might discover that that casual [masked] neighbor has shared interests and provides good conversation, along with help in the garden. Scouts, 4H and other organizations may be able to help, as well. It doesn’t hurt to ask. Finally, there are billions of helpers just waiting for your invitation. They are ready, willing, and able to eat aphids, parasitize hornworms, and pollinate your crops. They are the insects. Just plant flowers and avoid chemicals. If your landscape provides pollen, nectar, prey, water, and shelter, beneficial insects will find your yard and get right to work, without any future effort on your part. Of course, Master Gardeners are another excellent resource. We know what’s going on in local gardens. You can call or email today for help.

HOME OF THE WEEK

TENNIS LESSONS FOR CHILDREN

Tom Brezsny’s

Real Estate of Mind Provoking thought since 1990

Picking up the thread...of ourutam local estrum couple Ore resciis nobitium qui trying to navigate theati challenges of ienihil que inimint invent ut fugiasp downsizing and thequamus difficult questions igentotatem auda molupta that Tom Brezsny’s come with it. Anyone interested reading quiat. the series columnsandi devoted to Richard Luptas diofberisqui simi, quo and Rachel’sthought conversation can email me at Provoking sinceque 1990 essinulpa nimillaciam molorem. High Energy, getreal@sereno.com. Vel est, quibercima si dus. Positive Classes Tom:resciis Rachel,nobitium were talking about Ore qui utam estrum Am rerore, siyou volorio. Nemod quistrum imagining theinvent future quid as fun exercise… que inimint atiaut fugiasp ienihil resequu ntiberum quas volorenet igentotatem auda quamus molupta fuga. Et At resone sitatus andentem. Cabo. 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Real Estate of Mind

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his Corralitos home sits on nearly five acres in what is described as a “rare sun-drenched spot in the redwoods.” Located at 668 Hazel Dell Road, the 2,866-square-foot home, built in 1976, includes four bedrooms and three bathrooms. A fireside lounge with stone fireplace and dining area are located adjacent to the kitchen. The living area features a wall of windows,

high ceilings and skylights. The home is also outfitted with a wine cellar with bar sink and refrigerator cabinet. Outside, a large koi pond is home to turtles, frogs and mallards, which attracts various wildlife. The listing notes that the home is in need of some TLC and a new roof. It is listed at $1,668,000 by Renz & Renz. For information, visit bit.ly/3ol1RlF.

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THE MIXING BOWL

Lamb and Hummus with Lemon Sauce By SARAH RINGLER

Kawarma:

novel combination of lemon dressing poured over crispy fried lamb on top of a smooth swathe of hummus makes a fairly simple dinner. Serve with warm pita bread, and you don’t even need utensils. The fried lamb and spices is a Middle Eastern inspiration called Kawarma. Chicken and beef can also be used. Your favorite store-bought hummus will do, and will save you a lot of time. I included Yotam Ottolenghi’s hummus recipe because you might want to learn to make your own. It is very rich and mild— almost bland—and won’t fight with the flavors in the meat mixture. It has more tahini than some recipes. The garbanzo beans will need to soak overnight. The hummus can be made in advance but needs to be room temperature to serve with the meat and sauce. This dish is fairly simple. You can use ground lamb but I think you have more flavor with bits of meat off of lamb chops or a roast. Za’atar is a spice and seed mixture that is usually made of dried thyme, oregano, sumac, salt and sesame seeds. It tastes great with warm pita bread dipped in olive oil. It is available at Staff of Life or you can make your own.

1 pound lamb meat, cut into small strips 1/2 teaspoon freshly ground black pepper 1 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 teaspoon crushed dried za’atar or oregano leaves 1 tablespoon white wine vinegar 1 tablespoon chopped mint 1 tablespoon chopped flat-leaf parsley 1 teaspoon salt 1 tablespoon unsalted butter 1 teaspoon olive oil

KAWARMA AND HUMMUS WITH LEMON SAUCE Hummus: 1 1/2 cups dried chickpeas/garbanzos beans 1 teaspoon baking soda 6 1/2 cups water 1 cup tahini paste 4 tablespoons freshly squeezed lemon juice 4 cloves garlic, crushed 6 1/2 tablespoons ice-cold water Salt

Lemon Dressing: 1/2 cup flat-leaf parsley, finely chopped 1 teaspoon fresh green chile—serrano or jalapeño—finely chopped 4 tablespoons freshly squeezed lemon juice 2 tablespoons white wine vinegar 2 cloves garlic, crushed 1/4 teaspoon salt

Garnish: Chopped flat-leaf parsley 2 tablespoons pine nuts, toasted in the oven or fried in a little unsalted butter 4-6 pita breads microwaved or wrapped in aluminum foil and warmed in a 325-degree oven for 15 minutes. For the hummus, you need to soak the chickpeas overnight. Wash them and then put in a large bowl. Cover with cold water to twice their volume. Leave to soak overnight. The next day, drain the chickpeas. Measure out 6 1/2 cups of water. Put a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need

Tarmo Hannula

OCTOBER 1 -7, 2021 | PAJARO VALLEY MAGAZINE

LAMB AND SPICES A spicy meat mixture called Kawarma tops a bed of

creamy hummus. For a Middle Eastern-style dinner, just sprinkle with lemon dressing and serve with warm pita bread. to cook for 20 and 40 minutes, depending on the type and freshness. When done, they should be tender, hold their shape and break up easily when pinched. Drain the chickpeas. You should have roughly 4 cups. Place the chickpeas in a food processor and process until combined. Then, with the machine still running, add the tahini, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the iced water and mix for about 5 minutes, until you get a very smooth and creamy paste. Taste and adjust flavors. Transfer the hummus to a bowl, cover with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate. To serve with this dish, make sure it comes to room temperature. Marinate the lamb, by putting all

the ingredients, except the butter and oil, in a medium bowl. Mix well, cover, and allow the mixture to marinate in the fridge for 30 minutes. While the meat marinates, make the lemon dressing. In a small bowl, mix all the ingredients. Taste and adjust flavors. Add more chopped chiles if desired. To cook the meat, put butter and olive oil in a large frying pan over medium-high heat. Add the meat and stir fry until done to your personal taste. To serve, spread the hummus over 4-6 plates leaving an indentation in the center of each. Spoon the warm lamb into the hollow. Drizzle generously with the lemon dressing and garnish with some parsley and the pine nuts. Serve with warmed pita bread. Serves 4-6 people.

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PHOTO GALLERY Have a recent photo you’d like to share? Send it to us for consideration by emailing it to echalhoub@weeklys.com or mailing it to 21 Brennan St., Suite 18, Watsonville, CA 95076. Please include a brief description of the photo as well as the name of the photographer.

EYE-CATCHING

OCTOBER 1 -7, 2021 | PAJARO VALLEY MAGAZINE

Tarmo Hannula

Contributed

DELIVERY ON TIME An early day Register-Pajaronian delivery box is shown

in the barn of a former R-P delivery boy who now lives in Colorado. The route boy, who chose not to be named, said he had a route along lower Cutter Drive in the early 1980s. He was presented the delivery box as a r eward for not having one complaint on his route for a year.

Tarmo Hannula

Jeremiah Killie works on a huge mural on the exterior wall of the Sante Adairius tasting room in Santa Cruz.

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Pajaro Valley Magazine October 1 2021

Articles inside

Cover story

Mixing Bowl

Gardening