holiday

  • A Few Good Eggs

    Kids of all ages have per­fected the art and tra­di­tion of egg dying for Easter.

    From waxy pen­cils to small tablets of color, not much has changed in the dec­o­ra­tion process. Or has it?

    The kitchen pantry is a stu­dio of nat­ural ingre­di­ents and inter­est­ing col­ors wait­ing to be used. Com­mon food items, and food waste in some cases, will trans­form an ordi­nary hard boiled egg into a beau­ti­ful show­piece.

    Nat­ural dying ele­ments have long been used in fab­rics and paper. Porous eggshells invite color no mat­ter the source.

    Red cab­bage and beets, brown, red or yel­low onion skins con­tribute to an array of egg color pos­si­bil­i­ties. So will cof­fee, tea, and dried spices.
  • Apples & Oranges

    Good news for fruit lovers after the Thanks­giv­ing feast. Apples and cit­rus fruits begin to dom­i­nate pro­duce stands and farmer’s mar­kets.

    No need for unwar­ranted com­par­isons. Both fruit fam­i­lies con­tribute to bev­er­ages, snacks or meals this time of year.

    Ver­sa­tile and dis­tinc­tive, each cat­e­gory seems to have end­less pos­si­bil­i­ties as new vari­eties become avail­able through­out the sea­son.

    Ambrosia, Hon­ey­crisp, Opal or Sweet Tango apples remind us that there is a favored choice for every taste pro­file. Sweet and crisp, choose the one that fits out of hand or bak­ing needs.

    Tiny Lady apples and other minia­ture vari­eties range from bril­liant red to golden yel­low with red blush. They run from sweet to tart in taste and are good for hand-​eating or cook­ing. They make for par­tic­u­larly good gar­nishes and fresh décor ingre­di­ents dur­ing win­ter months and upcom­ing hol­i­day celebrations.
  • Bah Hum­bug

    Play­ing it safe for the upcom­ing hol­i­days– Hanukkah, Christ­mas, Kwanza, New Year’s and beyond– seems like the biggest killjoy for fes­tive social gath­er­ings.

    Pub­lic health mes­sages, man­dates and restric­tions have been great about advis­ing on what not to do.

    Newly issued county and state orders push the “stay at home” behav­ior mod­els for pre­vent­ing more COVID esca­la­tion.

    We hear of the no-no’s and high risk behav­iors to avoid. Once those are spelled out, we can mod­ify activ­ity. What about atten­tion paid to what we can do?

    This newest round of pub­lic lock­downs comes as COVID fatigue and resent­ment peaks. Humans are social crea­tures.

    These past months have been stress­ful and iso­lat­ing. Our col­lec­tive strong desire is to be with fam­ily, friends and loved ones for rit­ual and celebration.
  • Be Mine

    Flow­ers speak a lan­guage all their own. We give them for hol­i­day cel­e­bra­tions, mile­stones and achieve­ments and to mourn the loss of someone’s pass­ing.

    Var­i­ous flower stems con­vey mean­ing through color, scent, and their cul­tural indi­ca­tions.

    Bound by tra­di­tion, Valentine’s Day gifts typ­i­cally include cards, candy and in some cases jew­elry. Flow­ers nearly always accom­pany any of those presents.

    For many cen­turies, flow­ers were used to con­vey roman­tic mes­sages with­out hav­ing to ver­bal­ize the direct inten­tions. Par­tic­u­larly in the Vic­to­rian Era, it was con­sid­ered impo­lite to openly state emo­tions or show phys­i­cal affec­tion.

    The vehi­cle most often used to con­vey roman­tic inter­est or courtship was flow­ers. Spe­cific bou­quet arrange­ments, col­ors or types of flow­ers used would send a quiet lovers message.
  • Birth­day Wishes

    It’s not that we hate cake. Most of us have enjoyed a deca­dent slice of choco­late, coconut or red vel­vet cel­e­bra­tory cake before.

    It tasted great as we toasted the bride and groom, grad­u­ate, retiree or anniver­sary couple.

    Birth­day cakes are a bit dif­fer­ent and very per­sonal. Young ones get tur­tles, trains and car­toon char­ac­ter cakes molded and dec­o­rated to their surprise.

    Teens fre­quently bake their own or one for their friend. They choose ice cream cakes, fun­fetti or Oreo cookie cake. Cup­cakes included for teens and sweet­ness is off the charts.

    Adults get the wide open cake range from car­rot with cream cheese frost­ing to molten choco­late lava and every­thing in-​between.

    Birth­day choices run the spec­trum with­out any guilt over bak­ery pur­chased cakes. Bundts and spe­cialty types go over the top on stun­ning designs. Where to place the can­dles might prob­lem­atic between the swirls, curls, rib­bons and fresh flower petals.

  • Bloom­ing Color

    The holy Easter hol­i­day cel­e­brates the res­ur­rec­tion of Jesus Christ and is of great sig­nif­i­cance to Chris­tians around the world.

    This is a time for prayers, reli­gious obser­vances and gath­er­ings with fam­ily mem­bers and friends for Spring feasts.

    The sym­bol­ism of spring sig­ni­fies rebirth, renewal, a new dawn, hope, awak­en­ing, and promise. Sea­sonal flow­ers are nat­u­rally asso­ci­ated with the annual Easter and spring fes­tiv­i­ties.

    Aware­ness of spring bloom­ing flow­ers and their sig­nif­i­cance will guide deci­sions for bou­quets, table arrange­ments and pot­ted plants for décor. Uplift­ing, cheer­ful and some­times fra­grant, bloom­ing flow­ers are an instant mood booster.

    Tulips are the ulti­mate spring flower. Beau­ti­ful and vibrant, these flow­ers come in an array of bold and sub­tle col­ors. White tulips are asso­ci­ated with for­give­ness, a com­mon theme for Easter.

    The pur­ple tulip rep­re­sents roy­alty. Com­bined, they cel­e­brate the roy­alty of Jesus Christ and mean­ing of Easter.

    Easter Lilies and Lilies of the Val­ley, both white flow­ers often sym­bol­ize purity and inno­cence. This purity and inno­cence is asso­ci­ated with Christ. Lilies also have reli­gious sig­nif­i­cance from being men­tioned in the Bible, both in the Old and New Testaments.
  • Cel­e­brate!

    Mother’s Day 2020 was a remark­able hol­i­day. Sons and daugh­ters had to pivot away from nor­mal ways to honor mom.

    Mod­i­fied behav­iors post COVID-​19 takes some get­ting used to. Not every­one is com­fort­able or eager to rub elbows with oth­ers.

    In many cases, elder or vul­ner­a­ble fam­ily mem­bers still require quar­an­tine pro­tec­tion. This makes it dif­fi­cult to gather around a table for cel­e­bra­tion.

    June is a mad month for birth­days, grad­u­a­tions, anniver­saries and wed­dings. Father’s Day is on Sun­day, the twenty first. Expect new ways to show our love and remem­brances.

    Large gath­er­ings have been vig­or­ously dis­cour­aged. Self-​distancing is the new norm for any type of social fes­tiv­ity. Smaller groups of eight or fewer will still have to mod­ify to com­ply with vigilance.
  • Cinco de “Stay at Home“

    Amer­i­cans love to cel­e­brate with food. While it may be still be risky to come together in num­bers, we can use hol­i­day meals to lift our spir­its.

    Cinco de mayo bashes dur­ing lock­down orders is unique. Restau­rant and bar fes­tiv­i­ties have always given the per­fect excuse to rally around the gua­camole, chips and mar­gar­i­tas.

    Place hold­ers for social gath­er­ings have been shared pho­tos of spec­tac­u­lar food prepa­ra­tions. Warmer weather means a greater selec­tion of Cal­i­for­nia grown pro­duce to uti­lize in solo meals.

    Spring tran­si­tion is com­plete for the grow­ing sea­son return­ing to the Sali­nas Val­ley. Salad ingre­di­ents, fresh veg­eta­bles and straw­ber­ries are back on home turf.

    With­out the full return of the restau­rant dining-​in expe­ri­ence, retail, take out and meal deliv­ery options are keep­ing us fed.

    Salad is stay­ing on the menu. Romaine, spinach, endive and other ten­der greens sup­port every iter­a­tion of spring salad com­bi­na­tions. The base can be sin­gu­lar or blended leafy com­po­nents. We are for­tu­nate to have so many locally grown options.
  • Dad Food

    Dads have that rep­u­ta­tion for being “super-​heroes”. That does not mean they have to eat like Super­man, right?

    Dads are just reg­u­lar peo­ple look­ing to stay fit and healthy for their fam­i­lies. They do like to eat, drink and be merry when the oppor­tu­nity strikes.

    Upcom­ing Father’s Day is a per­fect chance to share good food with the fathers in our lives. Like most hol­i­day cel­e­bra­tions, the ways we make merry are diverse and unique.

    Every­day dad food does not trans­late into “cheese, bacon and burg­ers”. Tra­di­tional fare from days long past was largely meat and pota­toes basics for Dads. Maybe for most con­ven­tional men, that would still be typ­i­cal.

    New dude foods, pre­pared by using the fresh­est ingre­di­ents, strike a cord with those favorite fam­ily tra­di­tions and deliver full of fla­vor on the plate.

    By exam­ple, Pops might like a nice ravi­oli with red sauce, skil­let chi­laquiles or mar­i­nated skirt steak on Father’s Day. Cook­ing at home can be a group effort. “No fuss” should be the mantra of the day, but if a lit­tle extra effort is made, we’re good!
  • Deja Food

    Thanks­giv­ing left­overs are a bet for at least one good sand­wich or warm plate of com­fort post hol­i­day feast.

    If soups, sal­ads and sides don’t lend a cer­tain kitchen inspi­ra­tion to the day after foods, rethink the approach.

    A few sim­ple fresh ingre­di­ents will ignite a spark to the dol­drums of those glass dishes stacked in the fridge.

    Intro­duce gin­ger root, cilantro, edamame and shi­take mush­rooms for a boost of fla­vor to any bowl of Asian noo­dles or rice dish. Spice it up with chili pep­per paste (kochu­jang) or chili pep­per flakes (kochukaru).

    Fresh herbs like basil, mint and Ital­ian pars­ley boost taste buds with a dif­fer­ent take to cold sal­ads. Tar­ragon or baby dill move things in an alto­gether new direc­tion.

    Peas, arti­choke hearts and fen­nel bulbs and fronds add more than just bright green­ery. Allow the dis­tinc­tive tex­tures and extra­or­di­nary fla­vors to sur­prise the palette. It’s not grandma’s turkey salad if wal­nuts, apple chunks and curry pow­der get folded in to the mix.

  • Earth + Pig + Joy

    The 2019 Lunar New Year starts on the fifth of Feb­ru­ary. Com­ing off the Year of the Dog, this is the begin­ning of the Year of the Pig in the Chi­nese zodiac. The ele­ment for the year is Earth.

    The promise for the new year is one of joy, cel­e­bra­tion and suc­cess in all areas of life.

    The pig (known also as the boar) is said to be gen­er­ous, social and sta­ble.

    An Earth Pig year com­bines a real­is­tic but happy-​go-​lucky socia­ble pig com­bined with the steady and sen­si­ble char­ac­ter­is­tics of Earth, it her­alds a reward­ing and pros­per­ous year. This will be a year to enjoy friend­ships and social con­tacts and come together for the com­mon good.
  • Eat, Drink & Be Cran Merry

    No one likes to get pushed around. Some­how, the early retail pres­ence of all things Thanks­giv­ing, Christ­mas and Hanukkah in Octo­ber feels like we are get­ting nudged. Stop the push­ing.

    In the orbit of fresh pro­duce, we take our cues from truly sea­sonal veg­eta­bles and fruits.

    Import pur­chases make eat­ing avo­ca­dos, corn and toma­toes a year-​round culi­nary pos­si­bil­ity. There are still a few Amer­i­can grown items that com­pletely set a tone for “here today, gone tomor­row” enjoy­ment. Fresh cran­ber­ries are indeed a sea­sonal har­bin­ger.

    Native to North Amer­ica, cran­ber­ries are a pow­er­house of nutri­tion with sub­stan­tial health ben­e­fits. Antioxidant-​rich, they hold the magic for a mul­ti­tude of con­di­tions from pre­ven­tion to rem­edy.

    This fall fruit dar­ling is har­vested begin­ning in Sep­tem­ber and goes through mid-​November in states like Wash­ing­ton, Ore­gon and Michi­gan. Wis­con­sin and Mass­a­chu­setts are the two largest pro­duc­ers in the United States.

    Cran­ber­ries grow on low-​lying vines in imper­me­able beds lay­ered with sand, peat, gravel and clay. These beds are known as “bogs” or “marshes” and were orig­i­nally cre­ated by glacial deposits.

    Com­mer­cial bogs use a sys­tem of wet­lands, uplands, ditches, flumes, ponds and other water bod­ies that pro­vide a nat­ural habi­tat for a vari­ety of plant and ani­mal life.

    Most cran­ber­ries are wet har­vested when grow­ers flood their bogs. They then use har­vest­ing machines that loosen the cran­ber­ries from the vines. Air cham­bers in the cranberry’s cen­ter allows it to float to the water’s sur­face. The berries are then cor­ralled and trans­ferred to a truck for transporting.
  • Essen­tial Labor

    Labor Day 2020 comes in the midst of a global pan­demic and an era of essen­tial work­ers.

    Since early March, front-​line work­ers, across mul­ti­ple indus­tries, have faced unprece­dented con­di­tions to per­form our most cru­cial ser­vices.

    Typ­i­cally, Labor Day marks the offi­cial “end of sum­mer” fes­tiv­i­ties, vaca­tions and leisure pas­times. Kids go back to school and fam­i­lies set­tle in with more struc­tured rou­tines.

    Sport­ing events, con­certs and back­yard bar­be­cues are Amer­i­can high­lights from Labor Days past. Not this year. Card­board cutouts will suf­fice to enter­tain base­ball fans and online vir­tual con­certs intend to ser­e­nade lis­ten­ers.

    Back­yard grilling will be served to a restricted num­ber of peo­ple. No crowds or large par­ties allowed this year. Gath­er­ings will be lim­ited. Amaz­ingly, those respon­si­ble for feed­ing Amer­i­cans have shown remark­able resilience.

    Farm­ers in Cal­i­for­nia have bat­tled destruc­tive fires through­out major grow­ing regions this sea­son. Still, they con­tinue to har­vest, pack and ship.

    On the table, and with­out much inter­rup­tion, we con­tinue to eat our fresh pro­duce. Mel­ons, toma­toes, sweet corn, cook­ing veg­eta­bles and salad ingre­di­ents mag­i­cally find there way to the gro­cers and restaurants.
  • Fat Tues­day

    Car­ni­val sea­son always cul­mi­nates on Fat Tues­day, the day before Ash Wednes­day, the first day of Lent.

    Peo­ple lucky enough to visit New Orleans the week lead­ing up to Mardi Gras will enjoy a feast of foods and sig­na­ture bev­er­ages.

    Influ­ence comes largely from Cre­ole and Cajun cuisines. Clas­sic crowd pleasers include gumbo, jam­bal­aya and étouf­fée.

    Loca­tion aside, plan a cel­e­bra­tion dur­ing the days of Car­ni­val. High­light slow cooked, fla­vor rich meals that can feed a large table.

    Build­ing depth in dishes is easy when it comes to mas­ter­ing the all pow­er­ful Miropoix. Three veg­etable basics — car­rots, cel­ery and onions com­prise this start to many fine dishes.
  • Food­i­men­tary

    There are ten cel­e­brated national hol­i­days in the United States, so named by con­gress. After those stayed hol­i­days, peti­tions get intro­duced to local, state and national offi­cials for com­mem­o­rat­ing other wor­thy days.

    Fewer than 150 are granted in an aver­age year, across all cat­e­gories, by the pres­i­dent of the United States. Still oth­ers get invoked at a more local level procla­ma­tion.

    Even so, that still gives us every­thing from National Pome­gran­ate Month and National Cherry or Pecan Pie Day to draw atten­tion to the pro­duce indus­try and ingre­di­ents wor­thy of a food hol­i­day.

    How­ever man­u­fac­tured, some of the food related hol­i­days make per­fect sense. National Bar­be­cue Day and National Ham­burger Day coin­cide with the upcom­ing Memo­r­ial Day Hol­i­day week­end.

    For most of the coun­try, Memo­r­ial Day week­end launches the sum­mer out­door cook­ing sea­son. We build mem­o­ries around shar­ing food and cre­at­ing food events in more casual environment.
  • Full Cir­cle

    Folk­lore and super­sti­tion pre­vail in the kitchen on New Year’s Day.

    What we eat on day one may well set the course for all the days to fol­low in 2019. Many cul­tures look to foods that are round or shaped like a ring will bring things full cir­cle. This sig­ni­fies good luck.

    For­ward move­ment, good health and pros­per­ity are all wel­comed as we cel­e­brate the com­ing days ahead.

    In Hol­land, by exam­ple, a round frit­ter made of raisins and apples is a New Year’s Day favorite. The tra­di­tional Dutch treat may, in fact, be the orig­i­nal donut. What a way to start to the New Year!

    Some fam­i­lies choose to assem­ble twelve round fruits, one for each month, to usher in the new year. Gather up oranges, grape­fruit, quince, pome­gran­ate, grapes, per­sim­mons, figs and apples for this fresh offer­ing. The healthy mon­tage will only lead to wise per­sonal choices for good eat­ing in the com­ing year. That is a cus­tom worth get­ting used to.
  • Greens & Berries

    Decem­ber hol­i­days beg for some décor that is fresh and nat­u­rally fra­grant to com­bat the assault of plas­tic, glit­ter all things arti­fi­cial.

    Yule­tide cheer has evolved from past tra­di­tions into mod­ern day dec­o­ra­tions using ever­greens, berries, fruits and lights.

    Gar­lands, wreaths and can­dles were once the only sure thing when it comes to door­ways and man­tels.

    The sig­nif­i­cance of a wreath, sym­bol­iz­ing ever­last­ing life, goes back to ancient Greek and Roman times.

    A renewed approach to fresh arrange­ments main­tains mean­ing to the com­po­nents. Con­tem­po­rary designs appeal to a much broader con­sumer base.
  • Hol­i­day Cheer

    Fes­tiv­i­ties of the sea­son yield to indulging in hol­i­day cheer. Hot and cold bev­er­ages, alco­holic and non, have grown up by using bet­ter ingre­di­ents.

    Craft cock­tails dis­tin­guish them­selves by their bold inclu­sions of fresh, well-​balanced ingre­di­ents.

    Happy hour has got­ten more cheer­ful by elim­i­nat­ing pre­dictable canned juices and pow­dered mixes.

    Try fresh blood oranges, tan­ger­ines, lemons, limes, grape­fruits, and even mel­ons for the body or base of a cock­tail or hol­i­day bev­er­age. With purer fla­vors and col­ors, there are no addi­tional addi­tives and preser­v­a­tives to weigh down or mask the drinks. Antiox­i­dants and polyphe­nols from most fresh fruits are just an added bonus.

    Small batched drinks using house-​made syrups and infu­sions are keep­ing it real. Shaken or stirred, even the ice mat­ters more these days. Pre­ferred are the large, clean cubes that don’t rapidly melt and dilute the drink.
    From mulled wines to sparkling drinks, unpack a lineup of good sips through fresh, sea­sonal and bold fla­vors. Fresh herbs add excite­ment and awaken the senses. Mint, rose­mary and thyme, whole or mud­dle, impart a unique taste pro­file. Pome­gran­ate juice and arils come to mind.
  • Honor & Respect

    Memo­r­ial Day was orig­i­nally known as Dec­o­ra­tion Day.

    After the Civil War, it was des­ig­nated as a time to dec­o­rate the graves of fallen sol­diers with flow­ers. By the 20th cen­tury, the day became known as Memo­r­ial Day and was extended to honor all Amer­i­cans who have died in mil­i­tary ser­vice.

    As we com­mem­o­rate the coura­geous men and women who’ve paid the ulti­mate sac­ri­fice, let’s look for mind­ful ways to show our respect.

    There are many mil­i­tary memo­ri­als, muse­ums, and mon­u­ments through­out the United States. As sum­mer vaca­tions and trips are writ­ten on the cal­en­dar, plan a visit to one of these extra­or­di­nary des­ti­na­tions.

    Learn about our mil­i­tary his­tory and get an up-​close– and-​personal per­spec­tive of what our com­bat men and women expe­ri­enced. Pow­er­fully mov­ing, each memo­r­ial has a nar­ra­tive unique to time and place.

  • Lis­ten to Mother

    Earth Day is just behind us. Mother’s Day is just ahead. The two cel­e­bra­tions bring aware­ness to the influ­ences of moth­er­hood.

    Mother Earth and Mother Nature cue their mes­sages from other like minded moth­ers. We are only on this lovely planet for a very short time. While we are here, we need to mind our man­ners and play by the rules.

    Things a mother might say–

    “Go out­side and play” was a mantra of all baby boomer moms. Get­ting on a bike or going for a hike meant ulti­mate free­dom.

    Being out in nature has a way is fast-​paced life of ours can eas­ily strip out any nat­ural rhythm that we humans long to be a part of. The cycle of each sea­son speaks to our pri­mal nature. Go outside.