Huge street party set for Friday and Saturday on Capitol Mall
The street party of the Farm to Fork Festival will take place on Capitol Mall Friday evening and all day Saturday.
Photo courtesy Visit Sacramento
Get ready to party – and enjoy some farm-fresh goodness! This week, Sacramento’s Farm-to-Fork Festival celebrates its 10th anniversary and you’re invited.
On Friday and Saturday, Sept. 22 and 23, the expanded festival will take over the Capitol Mall with most of the action between Fourth and Seventh streets. The festival is set for 4 to 9 p.m. Friday and 11 a.m to 9 p.m. Saturday. Admission is free.
A salute to local farmers, ranchers, winemakers, brewers, chefs and other food folks, the festival offers lots of interactive demonstrations and hands-on experiences as well as a chance to learn more about the Sacramento-area connections to what we eat and drink.
Expect to sample some of that food, too. Dozens of food trucks will sell their specialties.
Feeling thirsty? Bogle Family Vineyards, Frey Ranch, Willamette Wineworks, Seka Hills and other area wineries will be pouring wine by the glass for sale. Several local beer makers also are on tap with samples of their brews. Wine and beer garden seating will be available near Fourth and Fifth streets. New this year, the Sky River Casino Bar will offer farm-fresh cocktails at Fourth and Capitol.
Saturday is all about demonstrations with three stages hosting chefs, farmers and other food experts. Two dozen workshops and presentations will be spread across three stages near Sixth and Seventh streets. Chefs will demonstrate how to make favorite seasonal recipes as well as discuss why they cook what they cook. Among the highlights: Chef Nina Curtis recreates her White House State Dinner (4:30 p.m.). Watch out for flying knives: Butchers of America will hold tryouts for its national team. See the full line-up here: https://www.farmtofork.com/2023-farm-to-fork-festival-demo-stage-lineup/.
Everywhere, there will be music. The festival expanded its concert line-up on both days with headliners Cannons on Friday and Ben Harper & the Innocent Criminals on Saturday. Read the full concert line-up here: https://www.farmtofork.com/2023-farm-to-fork-concert-schedule/.
Along Capitol Mall, scores of booths stretch the gamut of local food and beverage production. Get free products and samples as well as an opportunity to meet the people who feed us and make Sacramento America’s Farm-to-Fork Capital.
(Psst, if you're near a SacRT light rail station or bus stop, ride to the festival for free! See the link on this page: https://www.farmtofork.com/visiting/transportation-options/)
For more information on the entire festival: https://www.farmtofork.com/.
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For week of Oct. 1:
Make the most of this cooler weather. Get to work on your fall garden:
* October is the best month to plant trees, shrubs and perennials. Plants become established – sending down deep, strong roots – faster in warm soil.
* Divide and replant perennials. Add a little well-aged compost and bone meal to the planting hole, but hold off on other fertilizers until spring. Keep the transplants well-watered (but not wet) for the first month as they become settled.
* Now is the time to plant seeds for many flowers directly into the garden, including cornflower, nasturtium, nigella, poppy, portulaca, sweet pea and stock.
* Plant seeds for radishes, bok choy, mustard, spinach and peas.
* Plant garlic and onions.
* Set out cool-weather bedding plants, including calendula, pansy, snapdragon, primrose and viola.
* Reseed and feed the lawn. Work on bare spots.
* Dig up corms and tubers of gladioli, dahlias and tuberous begonias after the foliage dies. Clean and store in a cool, dry place.
* Treat azaleas, gardenias and camellias with chelated iron if leaves are yellowing between the veins.
* Clean up the summer vegetable garden and compost disease-free foliage.
* Harvest pumpkins and winter squash.
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