Street Festival takes over Capitol Mall; The Village Feast returns to Davis Central Park
Cooking demonstrations and gardening workshops will be featured on two stages Saturday, Sept. 21, during the Farm to Fork Festival on Capitol Mall. Courtesy Sacramento Farm to Fork Festival
It’s time for some farm-to-fork fun!
Food and farmers will be saluted on both sides of the Sacramento River this weekend as two celebrations embrace our sense of place and purpose.
Sacramento’s farm-to-fork festivities conclude Friday and Saturday with the return of the Sacramento Farm-to-Fork Street Festival.
Starting at 4 p.m. Friday, Sept. 20, Capitol Mall will be packed with vendors, food demonstrations and music, stretching from Fourth to Seventh streets. The Street Festival continues all day Saturday, 11 a.m. to 9 p.m., with food-inspired contests and lots of free samples. Dozens of local restaurants and food purveyors are expected to participate. (A full list of participating vendors and their locations can be found here: https://www.farmtofork.com/about/festival-vendors/.)
Saturday’s presenters on the UC Davis Health Demonstration Stage include some tips for backyard farmers such as “Compost and Climate: Farm to Fork to Farm,” at 11:30 a.m. with David Baker of ReSoil Sacramento; or a hands-on workshop, “How to Create a Wicking Bed for Container Gardening,” at 5:30 p.m. Over on the SMUD Stage, learn about vermiculture from “The Worm Whisperer,” at 6:30 p.m. The demonstration schedule can be found here: https://www.farmtofork.com/2024-demo-stage-schedule/.
Access to the street festival is free, but there are charges for some food and drink. This is a cashless event; bring a debit or credit card.
Besides all the free stuff, Friday’s Street Festival also includes “The Grand Tasting” showcasing 20 local chefs representing many of the Sacramento region’s best restaurants. Guests get two drink tickets and as many samples as they can eat. Tickets are $125 and should be bought in advance: https://www.farmtofork.com/events/the-grand-tasting/.
For more on the festival: https://www.farmtofork.com.
But there’s more! At noon Sunday, Sept. 22, the farm-to-fork love continues in Yolo County at the 21st annual Village Feast.
Presented by the Sacramento chapter of the women-in-food sorority, Les Dames d’Escoffier International, and Davis Farm to School, this event caps off the farm-to-fork celebration with an outdoor communal dinner, Provencal style, in Davis Central Park. Proceeds support food education programs in Davis schools (including school gardens and fresh produce in the cafeteria) as well as scholarships and grants for future farmers and food entrepreneurs.
Tickets ($165) are still available. Deadline is midnight Friday.
In addition to its locally sourced harvest meal, the Village Feast is renowned for its online silent auction, which is open to everyone – no ticket necessary. The auction features a wide range of unique restaurant- and food-related experiences and items such as a seven-course tasting dinner for six at Mulvaney’s B&L, trips to Spain and Big Sur, gift baskets, a beekeepers’ starter kit (including two hives and bees) and more. (You can even bid on three hours of Debbie’s gardening expertise!)
For Village Feast tickets: https://www.eventbrite.com/e/the-village-feast-2024-tickets-932555226787?aff=ebdssbdestsearch
For auction details: auctria.events/thevillagefeast2024
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Food in My Back Yard Series
March 18: Time to give vegetable seedlings some more space
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March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
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Garden Checklist for week of March 23
The warm weather expected early in the week will prompt rapid growth – especially weeds! Make the most of those sunny breaks and get to work!
* Fertilize roses, annual flowers and berries as spring growth begins to appear.
* Watch out for aphids! Knock them off plants with a strong stream of water from the hose.
* Pull weeds now! Don’t let them get started. Take a hoe and whack them as soon as they sprout.
* Prepare vegetable beds. Spade in compost and other amendments.
* Prune and fertilize spring-flowering shrubs after bloom.
* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to help corral blossom blight.
* Feed citrus trees, which are now in bloom and setting fruit.
* Cut back and fertilize perennial herbs to encourage new growth.
* In the vegetable garden, transplant lettuce and cole family plants, such as cauliflower, broccoli, collards and kale.
* Seed chard and beets directly into the ground. (Soak beet seeds overnight in room-temperature water for better germination.)
* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.
* Shop for perennials. They can be transplanted now while the weather remains relatively cool.
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