LOCALLY GROWN PRODUCE Ike’s Quarter Cafe in Nevada City, Simplicity Bistro and SummerThymes in Grass Valley, among others, specialize in food from local farms. More and more restaurants are jumping onboard.

LOCALLY SOURCED MEATS & SEAFOOD Nevada County Free Range Beef, Sinclair Family Farm, High Sierra Beef in Oregon House, and BriarPatch Co-op Community Market. BriarPatch carries Nevada County Free Range Beef.

COMFORT FOODS Stinky Mac ‘n Cheese at Matteo’s Public in Nevada City is for cheese lovers. In Grass Valley: pan-fried chicken from Kane’s; braised lamb shanks from Tofanelli’s; chicken pot pie and Italian-style meatloaf from Simplicity Bistro; Marshall’s Pasties.

SIGNATURE SANDWICHES Tofanelli’s in Grass Valley has creative, delicious sandwiches, ranging from French Dip to “Reuben Reuben” to a vegi-grill sandwich. Matteo’s Public in Nevada City has the Stinky
Grilled Cheese.

ETHNIC Mexican and Thai are hot trends. Maria’s Mexican restaurant (its recent expansion is marvelous) and Taste of Thai in Grass Valley; Las Katarinas in Nevada City; and Sopa Thai in Nevada City and Yuba City.

GLUTEN-FREE In Grass Valley: SummerThymes offers a wide variety of gluten-free items. Kane’s, among others, has gluten-free pizza. Matteo’s in Nevada City now has gluten-free bread. Seven Sisters restaurant in Citrus Heights has a gluten-free menu.

Sierra Meat Buyers Club
Sierra Meat Buyers Club offers locally grown meats to Placer and Nevada county residents from nearby farms and ranches. Customers order monthly from a list of cuts of beef, lamb, chicken, pork, and pasture-raised eggs. They pick up their orders at designated sites.
For more information: SinclairFamilyFarm.net or call 916-663-3990.

(Photos by Peter Oakes)

Gumbo
Not the traditional roux thickened gumbo. It is a hearty soup topped with gingered greens and served with cornbread. Changes daily. Ike’s has been “keeping it Creole” for a decade.
Ike’s Quarter Cafe
401 Commercial St., NC, 265-6138
IkesQuarterCafe.com

Chicken Tortilla Soup
Fresh chicken and homemade tortillas in a cream base, topped with sour cream, chives and tortilla strips. “Just the right kick.”

Chile
Made from scratch and simmered “low and slow” with house-ground beef, beans, stewed tomatoes, fresh onions, garlic and other ingredients. Enjoy a bowl during Grass Valley’s Cornish Christmas celebration.
Tofanelli’s Gold Country Bistro
302 W. Main St., GV, 272-1468
Tofanellis.com

Vegetarian Chile
Perfect for fall. Green chiles, red peppers, tomatoes, tender black beans and onions in a thick stew, topped with green onions, cheddar cheese and sour cream. Served with a corn muffin.
Summer Thymes
421 Colfax Ave., GV 273-2904
134 S. Auburn @Booktown, GV 273-9866
SummerThymes.com

Hearty Minestrone
A San Francisco-style minestrone, packed with vegetables, beans and pasta. Served with crusty Italian-French bread. Owner/Chef John Kane is a native San Franciscan.

Clam Chowder
An “old-school” New England chowder that is thick, creamy and loaded with clams. A generous portion.
Kane’s Family Restaurant
120 E. Main St., GV, 273-8111
KanesRestaurant.net

Mussels Fra Diavolo
One pound of North West Blue mussels simmered in a spicy broth of garlic, fennel, tomato, chardonnay and a pinch of chili flake served with garlic pesto bread.
Lefty’s Grill
221 Broad St., NC, 265-5838
LeftysGrill.com

Burgundy Braised Beef
Braised beef served in a rich burgundy sauce with carrots, button mushrooms and onions, surrounding garlic mashed potatoes. Sublime. (Use a fork, though).
Simplicity Bistro
111 W. Main St., GV, 205-9365
SimplicityBistro.vpweb.com

Jambalaya
Penne pasta with andouille sausage, shrimp and blackened chicken with black beans and green onion in a spicy creole sauce.
Served with garlic bread. Try it with Anderson Valley’s Winter Solstice, one of owner Matt Marguiles’ craft beers on tap.

Clam Fettucini
Clams, tomato, green onion, shallots and garlic in a white wine sauce.
Matteo’s Public
300 Commercial St., NC, 265-0782
MatteosPublic.com

Shrimp Paella
Prawns, clams, chorizo and vegetables with crispy Spanish rice.

Teriyaki Tofu Rice Bowl
Marinated and grilled tofu served over rice and vegetables.
Monkey Cat
805 Lincoln Way, Auburn, 888-8492
MonkeyCat.com

Chile Verde
Succulent bites of pork sautéed with fresh roasted tomatillo sauce. Served with warm tortillas. Try it with a Negra Modelo beer.

Chile Colorado
Pork sautéed with dry roasted red chiles.
Maria’s Mexican Restaurant
226 E. Main St, GV, 274-2040
MariasGrassValley.com

Tom Yum
Chicken, vegetarian or shrimp in hot and sour soup with lemongrass, kaffir leaves, onions, mushrooms and tomatoes.
Taste of Thai
204 W. Main St., Suite 103, GV, 274-2968

Veal Emince
A Swiss specialty served with mushrooms and cream sauce, spaetzli dumplings. A dining institution on Tahoe’s West Shore.
Swiss Lakewood Restaurant
5055 W. Lake Blvd., Homewood, 525-5211

FALL-TO-WINTER HEARTY BEEF SOUP
This is how you lure them in from splitting wood, tossing the football, or a conversation on the front porch. Serves 8 voracious adults.
I 2 1/2 lbs. Stew Meat
I 3 med. Tomatoes or 14-oz. can crushed Toms
I 2 stalks Celery, chopped
I 1 small Onion, chopped
I 5-6 c. chopped seasonal Vegetables
I Sprig of Rosemary
I 1 Bay Leaf
I 4-6 c. Water (plus 1-2 c. Red Wine, optional)
I Salt and Pepper to taste
In an 8-qt. pot over med. heat, sear beef on both sides. Add enough water to cover meat. Add bay leaf and cook over med. heat 15 min. Turn to simmer and let meat cook 1-1/2 hours. Remove meat, set aside.
In the same skillet you used for beef, sauté onion. Add all vegetables and rosemary to the soup stock, cooking on med.-low until vegetables are tender; about an hour.

Add beef to pot when vegetables are close to tender. Serve with a crusty bread.

Source: Nevada County Free Range Beef

photo credit: Keith Sutter

Farmers Markets
“They’re only for summer,” you might think. Not so. The Foothill Farmers Market in Auburn is open year-round on Saturdays, 8 a.m.-noon at the Old Town Courthouse parking lot, on Auburn- Folsom Rd. at Lincoln Way.
FoothillFarmersMarket.com

Placer County Real Food from Farmers Markets
This cookbook has recipes and menus for every week of the year, prepared with local ingredients.
PlacerCountyRealFood.com

BriarPatch Co-op Natural Foods Community Market
“The Patch,” the biggest organic market in the foothills, is a one-stop shop for local, organic produce as well as beef, venison, poultry and seafood. Vegetarian and vegan items also are widely available.
290 Sierra College Dr., GV
272-5333, BriarPatch.coop

Tahoe House Bakery & Gourmet Store
Freshly baked breads, pastries, coffee drinks, cookies, European-style tortes, bottled sauces and dressings, gourmet cheeses, meats and more. Free-range turkeys for the holidays.
625 West Lake Blvd., Tahoe City
583-1377, Tahoe-House.com

Nevada County Free Range Beef
Owner/Rancher Jim Gates’ filet mignons are a favorite for holiday dining. This time of year, the stew meat, short ribs and soup bones make for a gourmet comfort food meal. Gates’ beef is available at BriarPatch and at the ranch.
273-1025, NevadaCountyFreeRangeBeef.com

New Earth Market
Based in Yuba City, New Earth Market is committed to providing the highest quality natural and organics products available. Locally owned and independent.
1475 Tharp Rd., Yuba City
673-9355, NewEarthMarket.com

Sinclair Family Farm
This farm provides naturally grown, pasture-raised lamb, beef, chicken and pork on its properties in Penryn and Ophir. It also sells cage-free, pasture-raised eggs. Sinclair is a longtime favorite of ours.
916-663-3990, SinclairFamilyFarm.net

Newcastle Produce
This store and deli is a “one-stop” shop for all things “PlacerGrown.” The fresh produce aisle includes the best of what’s in season. 9230 Cypress St., Newcastle,
916-663-2016, NewcastleProduce.com

More burgers are being made with organic and local ingredients: grass-fed beef, homemade buns, and produce from local farms. Some are topped with artisan cheese, homemade onion jam or creole remoulade. Here are some favorites:

BURGER ME, TRUCKEE
All-natural burgers, with fresh, local ingredients: Meyer natural Angus beef, a Diestel Ranch turkey burger and bison burger. Burgers are topped with caramelized onions. Add Niman Ranch bacon, roasted mushrooms or avocado. Sides include sweet potato fries.
10418 Donner Pass Rd., Truckee
530-587-8852 BurgerMeTruckee.com

IKE’S QUARTER CAFE, NEVADA CITY
Free-range beef, homemade organic bun and lettuce and tomatoes from local farms. Organic ketchup too. We like the Gorgonzola mushroom burger or “Voodoo burger,” topped with caramelized onions, Andouille sausage and remoulade. Four creative vegetarian burgers are on the menu.
401 Commercial St., Nevada City
530-265-6138 IkesQuarterCafe.com

KANE’S FAMILY RESTAURANT, GRASS VALLEY
A popular restaurant patterned after San Francisco’s famous Original Joes. Like Joe’s, Kane’s serves a big, juicy burger on an Italian-American loaf with steak fries. Three Kobe beef sliders also are served on a sweet bun, with caramelized onion.
120 E. Main St., Grass Valley
530-273-8111 KanesRestaurant.net

LEFTY’S GRILL, NEVADA CITY
All burgers are served with a choice of a 1/2 pound beef patty, chicken breast, turkey burger, veggie patty or portabella mushroom. Choose from cheddar, Swiss, jalapeno, jack, Gorgonzola, Brie or mozzarella cheese. Top it with housemade cabernet onion jam.
221 Broad St., Nevada City
530-265-5838 LeftysGrill.com

MATTEO’S PUBLIC, NEVADA CITY
A 1/2 pound Niman Ranch patty with bacon, house mustard, cheddar cheese and served with all the fixings. Also a housemade veggie burger, topped with lemon dill dressing. The sesame slaw is delicious.
300 Commercial St., Nevada City
530-265-0782 MatteosPublic.com

MONKEY CAT, AUBURN
The Monkey Cat burger is 8 ounces of fresh ground sirloin burger served with caramelized onions and cheddar cheese. Served with home-cut fries or a salad.
805 Lincoln Way, Auburn
530-888-8492 MonkeyCat.com

SIMPLICITY BISTRO, GRASS VALLEY
The American Kobe Bistro Burger includes house-ground sirloin and a choice of cheese and toppings. A marinated Portabella Burger comes with Gouda cheese, lettuce, tomato, onion and balsamic aioli.
111 W. Main St., Grass Valley
530-205-9365 SimplicityBistro.vpweb.com

NEVADA COUNTY FREE RANGE BEEF
For do-it-yourselfers, go to BriarPatch Co-op Community Market in Grass Valley for Nevada County Free Range Beef. The grass-fed beef is leaner, healthier and more flavorful than grain-fed beef. No growth hormones or antibiotics are used.
530-273-1025 NevadaCountyFreeRangeBeef.com

TOFANELLI’S, GRASS VALLEY
These 1/3 pound burgers are char-broiled, Angus ground chuck served with mayo, lettuce, tomato, onion and a dill pickle spear on an oversized bun with soup, salad or fries. We like the “Wild Burger,” topped with avocado, bacon and melted jack cheese.
302 W. Main St., Grass Valley
530-272-1468 Tofanellis.com

WEST SHORE CAFE, LAKE TAHOE
A special house-ground blend, Pt. Reyes blue cheese on an English muffin. Burger add-ons are avocado, bacon and mushrooms. Sweet potato fries, fries or a salad.
5160 W. Lake Blvd., Homewood
530-525-5200 SkiHomewood.com

As demand for local food rises, more farmers are selling their products directly to the public, according to Local Harvest. They do this via farmers markets, food cooperatives, CSA programs and other channels.

One prime example: Four Frog Farm and Nevada County Free Range Beef forming a “fresh food team” with BriarPatch Co-op Community Market in Grass Valley.

“About 60 percent of my crop goes to BriarPatch,” says Andrew Meyers, who started Four Frog Farm four years ago. Meyers farms more than 30 types of fruits and vegetables on 10 acres in Penn Valley.

He supplies BriarPatch with tens of thousands of pounds of vegetables—from “a” to “z”: arugula, carrots, broccoli, beets, bell peppers, cantaloupe, chard, cucumbers, eggplant, kale, lettuces, radishes, tomatoes, turnips and zucchini.

“I can’t wait to get my carrots to start growing,” says Meyers, who graduated from UCLA and learned to farm at Riverhill in Nevada City.

Meyers epitomizes a new generation of farmers, needed as their average age nationally creeps toward 60. “Many shun industrial, mechanized farming and list food journalist Michael Pollan as an influence,” as the New York Times observed recently.

“These farmers are smart, flexible and adaptable,” says David Benson, produce manager at BriarPatch. “We’re doing a lot more business with them.”

This year BriarPatch expects to get 40 percent of its produce from local and regional growers, up from 30 percent last year, says Benson. Others include Riverhill, Living Lands Agrarian Network, Naked Farms, Natural Trading Co. and Bakbraken Acres.

As for fresh, local beef, BriarPatch relies on Nevada County Free Range Beef, whose cattle range freely over hundreds of acres of pasture in the western county. The cattle are not fed hormones or antibiotics, and their pasture grass is pesticide free, says owner Jim Gates.

“We carry a full line of their products, from ground beef to filet mignon,” says BriarPatch’s meat and seafood manager. Gates’ grass-fed beef is more flavorful, leaner and healthier than its corn-fed counterpart, many customers agree.

BriarPatch sold out of Nevada County Free Range Beef’s standing rib roasts during the holidays, as well as its house-made corned beef during St. Patrick’s Day.

This summer, BriarPatch will offer a sale on Gates’ New York steaks during Memorial Day weekend, ribeye steaks on Father’s Day and filets on the 4th of July. “It’s fresh, local beef all summer long,” says Gates.

VEGGIES IN A BOX
Community Supported Agriculture (CSA) is a direct way to support local farmers. In return, you receive fresh, healthy and seasonal food. CSA members invest in the farm in Spring, when funds are most needed, by purchasing a share of the harvest. Then, throughout the season—June to Oct., for example— they receive a weekly box of produce or other goods. The price averages about $25 a week.

SOME CSA FARMS
•Four Frog Farm
268-5019 FourFrogFarm.com
Contact farm for pick-up options
in Nevada City, Grass Valley,
Penn Valley and Truckee

•Living Lands Agrarian Network
(Soil Sisters Farm) 470-0268
LivingLandsAgrarianNetwork.org
Customers pick up weekly in
Nevada City

•Mountain Bounty Farm
292-3776 MountainBountyFarm.com
Customers pick up box weekly in Nevada City, Grass Valley and Tahoe/Truckee

•Riverhill Farm
263-1886 RiverhillFarm.com
Customers pick up box weekly in Nevada City or at the farm

•Sunsmile Farms
273-6507 SunsmileFarms.com
Customers pick up box weekly in Grass Valley

(Photo credit: Tony Finnerty)

The Pilgrims were the original “locavores” and now, after decades of factory farming and processed foods, many people have come full circle. They desire a “local” meal for celebrating, with food sourced from local farms.

In the foothills, the possibilities abound for preparing a fresh, local feast — for Thanksgiving, Christmas, Hanukkah or New Year’s. Here are some suggestions for finding the ingredients and preparing it:

Farmers Markets: “They’re only for summer,” you might think. Not so. The Foothill Farmers Market in Auburn is open year-round. It is on Saturday from 8 a.m. to noon at the Old Town Courthouse parking lot, on Auburn-Folsom Rd. at Lincoln Way.

In the fall and winter, stalls at the market fill up with Mandarins, kiwi, salad greens, winter squash, root vegetables, pumpkins, persimmons, even fresh horseradish to dollop on your prime rib.

Placer County Real Food cookbook: This new cookbook has recipes and menus for every week of the year, prepared with local ingredients. “Fresh mandarins are a staple on holiday tables and are used in recipes from salads to desserts, sauces and syrups,” says co-author Joanne Neft.

Neft’s Thanksgiving “bird” comes from Natural Trading Co. in Newcastle. The well-illustrated cookbook makes a thoughtful gift. Go to PlacerCountyRealFood.com for more information.

BriarPatch Co-op Natural Foods Community Market: “The Patch,” the biggest organic market in the foothills, is a one-stop shop for local, organic produce as well as beef, venison, poultry and seafood for the holidays. Vegetarian, vegan and gluten-free items also are widely available.

The market carries many brands of local and regional free-range meats and poultry, including Diestel Turkey (Sonora), Betz Ranch venison (Grass Valley), Fowler Family Farms poultry (Penn Valley), Nevada County Free Range Beef and Liano Seco pork (Chico) as well as “sustainable” seafood.

Organic produce is available seasonally from 20 farms in the area — Red Hill Mandarins in Brown’s Valley, for example — and local free-range eggs are available when the hens are laying.

Bulk grains come from Grass Valley Grains and rice come from Lundberg Family Farms in the Central Valley. Olive oil comes from Apollo Olive Oil (Oregon House) and honey from McClaughry Farms (Grass Valley), among others.

The store carries many local wines, including Avanguardia, Montoliva, Naggiar, Nevada City Winery, Smith Vineyards and Solune.

BriarPatch also has teamed up with Wendy Van Wagner of In the Kitchen in Nevada City to offer hands-on cooking classes. A class on holiday salads and sides is offered in November, for example.

BriarPatch is at 290 Sierra College Dr. in Grass Valley. The phone is 272-5333, and the website is briarpatch.coop.

Nevada County Free Range Beef: “There’s no gentle way of saying this: artificial junk has no place in our cows, on our land, or on your table,” modern-day cowboy Jim Gates says about his grass fed beef. “Our cows eat and live the way nature intended. No hormones, no antibiotics, no grain, no corn. And no confinement.”

Gates’ filet mignons are a favorite for holiday dining. This time of year, the stew meat, short ribs and soup bones make for a gourmet comfort food meal.

Gates’ beef is available at at BriarPatch. Packaged ground beef is available at SPD Markets in Nevada City and Grass Valley, Natural Selection in Grass Valley and Mother Truckers in Nevada City.

Gates’ beef is sold direct from the ranch from April to November, though you can order any time of the year. It is sold by the eighth, quarter half or whole animal. Cost per pound is $6 for quarter, half or whole, and a family pack (eighth order) costs $6.50 per pound and weighs about 45 pounds.

You can order anytime, online, by emailing orders@NevadaCountyFreeRangeBeef.com or call 273-1025.

Sinclair Family Farm: This farm in Penryn raises grass fed lamb and beef, pastured poultry and cage-free pasture raised eggs.

“We have grown by leaps and bounds this last year,” says owner Karin Sinclair. “We have added chicken and beef to our product list. Our aim is to keep things as natural as possible.”

A dozen eggs costs from $3.50 to $5 depending on the size. A butterflied leg of lamb roast costs $8.99 a pound, and an eight-bone or four-bone rack of lamb is $15.99 per pound.

To order lamb, poultry or eggs, email Karin@SinclairFamilyFarm.net or call 916-803-1777.

Newcastle Produce: This store and deli is a “one-stop” shop for all things “PlacerGrown.” The fresh produce aisle includes the best of what’s in season.

The store’s grocery aisle includes fresh-make breads and pasta, home-made jams, sauces, marinades, chocolates and wines.

For the holidays, Newcastle offers gourmet gift baskets that include its cookbook, fruits, Mandarins, nuts, olive oils and chutney.

Holiday cooking classes include baking Christmas cookies and making a gingerbread house. “Come decorate your own gingerbread house and enjoy a cup of hot chocolate,” says owner Jan Thompson.

Newcastle Produce is at 9230 Cypress St. in Newcastle, just minutes from I-80. The phone is 916-663-2016 and the website is NewcastleProduce.com.

Grimaud Farms: This farm in the San Joaquin Valley specializes in fresh Muscovy duck, raised without the use of steroids, antibiotics or growth hormones.

Muscovy duck is lean, meaty, tender and flavorful. A Muscovy duck has less fat and calories per pound than turkey, according to Grimaud Farms. A Moscovy drake can be the centerpiece to a holiday celebration, serving six people. It costs $36.

The farm also raises fresh guinea hen, a bird long favored by European cooks.

Grimaud Farms poultry is sold at Nugget Market in Roseville, but it also has an online store. Go to GrimaudFarms.com for more information.

The first Thanksgiving feast
Foods that might have been on the menu:

Wild fowl: Turkey, goose, duck, crane, swan, partridge
Meat: Venison, seal
Seafood: Cod, clams, lobster
Grain: Wheat flour, Indian corn
Vegetables: Pumpkin, peas, beans, onions, carrots
Herbs and seasonings: Olive oil, leeks, dried currants, parsnips

Source: History.com

Endurance cyclists get their energy from healthy eating: grains, legumes, fresh fruits and vegetables, fish and meat — but not too much. They eat plenty of carbohydrate-rich food, such as pasta, bread and rice.

The best foods for cyclists are “whole foods” — ones that are natural and unrefined. Here are some examples and where you can get them:

BackPorch Market: For a natural “carbo load,” the fine food store, located along the Amgen bike route in Grass Valley, offers items including home-made meatballs, which can go on top of the store’s fresh pasta and sauces.

BriarPatch Market: The store offers an extensive selection of bulk foods, including staples-grains, beans and more. BriarPatch also carries organic and natural meats and poultry. Seafood is sustainably farmed. It carries local eggs seasonally, always cage-free.

Caroline’s Coffee Roasters: Cyclist often is synonymous with “java junkie.” Caroline’s has been roasting and selling coffee since 1988. All fair-trade coffees guarantee that the farmer gets a a fair wage for the green coffee. Their coffee is all organic too.

Nevada City Seafood: This fresh-fish store has now opened a second location at 115 South Pine St. in downtown Nevada City. Owner Eric Jewell sends his custom refrigerated truck to San Francisco four times a week to bring fresh seafood back to the Foothills.

Nevada County Free Range Beef: Owner Jim Gates’ grass-fed beef is available year-round at the BriarPatch and Diego’s Restaurant in Grass Valley, also along the Amgen bike route. It also is available as “freezer beef” by the quarter, half or whole.

Bike racer ice cream
Treats ice cream at 110 York St. in Nevada City plans to name some of its flavors after the Tour of California bike race.

Examples include Paceline Praline, King of the Mountain Mint Chip and Sprinters Strawberry Sorbet. The flavors will be made by owner Bob Wright using local organic ingredients whenever possible.

The Truffle Shop at the New York Hotel Shops at 408 Broad Street will offer its famous Ice Cappuccino to race-goers.

(photo credit: Lisa Redfern)

Jim is a longtime rancher here, whose grass-fed beef business has grown to 120 Shorthorn, Red Angus and other cows grazing on separate parcels comprising 2,240 acres near Rough and Ready. Jim is a modern-day cowboy. “Cows are essentially recycled grass,” he states. He sells his beef at BriarPatch and SPD, as well as direct.

The picnic is at Trabucco Ranch, which neighbors Jim’s property. You might recall the Trabucco’s prevailed in a conservation easement lawsuit in 2008.

The ranch land is comprised of rolling hills and oak trees, with cattle grazing throughout. It was a perfect day and Jim had set up “camp” on a knoll overlooking the snow-capped Sierra, with picnic tables and chairs.

His flat-bed truck was decked out with homemade salads and deserts. Jim fired up a grill for beef ribs and oysters (fresh from Bodega Bay). After eating, the children went to a nearby pond with plastic cups to catch tadpoles.

It was a classic picnic in the foothills, a reminder of our laid-back lifestyle.

We like to go to the BriarPatch for “green” food but also for meat and poultry. The same goes for California Organics, which touts the nation’s only 100 percent organic meat counter, where we go to the Grill and do some shopping.

This weekend my son and I went to BriarPatch and grabbed some Nevada County Free Range Beef and Smart Chicken — to kick off the barbeque season. The beef is local grass fed beef from Jim Gates’ ranch (on sale for $1 off per pound), and the Smart Chicken is organic, “air-chilled” chicken. Air chilled is the norm in Europe.

We ate the beef last night (with a Bobby Flay recipe) and are eating the chicken tonight. The butcher is awesome: He happily hand cut the beef tenderloins while we waited, and he butterflied the whole chicken for the barbeque. (It’s the best method).

For appetizers, we bought some shrimp from Nevada City Seafood. We topped off dinner with a bottle of Sierra Starr wine and a fresh garden salad with Flay’s ginger-lime dressing (including carrots from Four Frog Farm).

I always feel a little guilty buying meat and poultry at our local organic markets, but I must not be alone. Besides I pick up the flax seed, too.

There’s plenty of leftovers during the week when we don’t spend nearly as much time in the kitchen.

Sometimes it costs a little more for organic beef and poultry, but it’s OK if you remember to “eat less, pay more” as fresh food writer author Michael Pollan reminds us.