Celebrating Hispanic Heritage
The Davis Food Co-op would like to use Hispanic Heritage Month as an opportunity to show our appreciation of Hispanic/Latinx culture and its contributions to our store and community. This page is meant to be a constantly growing set of information and resources.
As you will notice throughout this page, both Hispanic and Latino/Latinx are terms that are used. While they are often used interchangeably in popular culture but they actually mean two different things. Hispanic refers to people who speak Spanish or are descended from Spanish-speaking populations, while Latinx refers specifically to people who are from (or directly descended from) people from Latin America (most commonly known as the regions of Cuba, Mexico, Puerto Rica, and the rest of South or Central America). Latinx is a non-gendered form of the word Latino and is typically more appropriate for the demographic we are referring to. However, the term Hispanic is still tied to much of how we discuss these populations (as it is in Hispanic Heritage Month) and thus is why it will continue to be used on this page.
In an effort to build a more equitable and inclusive Co-op, our buyers actively seek out diverse brands to share with our community. We’ve compiled a list of those brands owned and operated by groups such as the Latinx community. These brands are identified by shelf talkers in our store and can be found on our website here.
Hispanic Heritage Month
September 15 was chosen as the starting point for the commemoration of Hispanic Heritage Month as the anniversary of the Cry of Dolores (1810), which marked the start of the Mexican War of Independence. It was this moment that eventually led to independence for the Spanish colonies that are now recognized as the countries of Mexico, Guatemala, El Salvador, Costa Rica, Honduras, and Nicaragua. Today we celebrate Hispanic Heritage Month to recognize the achievements and contributions of Hispanic American champions who have inspired others to achieve success.
For a great list of resources related to Hispanic Heritage Month, we encourage you to visit this page here from the National Museum of the American Latino.
Melons are in season late spring through late summer. Thanks to our hot summers and mild winters, melon season in California can stretch into November. You’ve probably been eating lots of watermelon, cantaloupe, muskmelon and more this summer and now you’re on the search for a fresh take. Look no further; these recipes feature melon in savory applications with lots of salty, spicy, smoky, and acidic flavors.
Honeydew, Feta & Jalapeño Salad
Salty feta and spicy chiles play wonderfully against the sweet and juicy flesh of honeydew. You can sub any melon into this recipe.
- 1 small, extremely ripe honeydew melon
- 1 small jalapeño or serrano chile
- 2 limes
- 1 cup fresh basil leaves, cut into ribbons
- 4 oz. Valbreso French sheep’s feta cheese
- Extra-virgin olive oil
- Flaky salt
Cut the ends of the honeydew melon so it has two flat surfaces. While it’s on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half and scoop out the seeds. Cut in half again and thinly slice.
Arrange the melon slices on a platter. Thinly slice the feta and add the thin shards to the platter with the melon. Thinly slice the jalapeño and scatter it on top of the melon and feta (remove pith and seeds if you want to reduce heat). Zest the lime right over the platter, then squeeze its juice all over. Cut another lime into wedges and arrange around the platter. Drizzle the salad with oil and sprinkle with flaky salt. Scatter the basil over everything.
Basil, another summer crop, compliments the flavor of melon beautifully. Add salt to take the mouth-watering to another level, literally. Adorn fresh melon triangles with a generous sprinkle.
- 1 cup coarse salt
- ½ cup fresh basil leaves, packed
Place fresh basil in a blender and blend until very fine. Add the salt and pulse to combine.
Remove the mixture from the blender and store in a cool dry place for up to 6 months. You can do this with mint, which is also delicious with melon, or other herbs.
Melon and Prosciutto Skewers
Melon and prosciutto can be found on most Italian menus during hot summer months. Pellegrino Artusi, the father of modern Italian cuisine, first put the two together in 1890 and the dish has grown in popularity ever since. Pair with Prosecco and good company.
- 1 cantaloupe
- 12 fresh basil leaves
- 8 oz. ciliegine mozzarella balls
- 12 slices prosciutto
Halve cantaloupe, then scoop out and discard seeds using a spoon. Using a melon baller, scoop out 24 balls. You can also cut 1-inch chunks from the flesh if you prefer.
Assemble the skewers: Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers.
Drizzle skewers with balsamic glaze and serve immediately.
Grilled Chipotle Watermelon
“Chipotle” comes from the Nahuatl word meaning “smoked chile” and smokiness is a wonderful complement to the sweet and fruity flavors of melon. This recipe is delicious with stone fruit, like peaches, in place of the watermelon as well.
- 1 small seedless watermelon, cut into thick spears
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ½ – 1 teaspoon chipotle powder, depending on spice tolerance
- ½ tablespoon honey or maple syrup
- ½ tablespoon olive oil
- 1 tablespoon mint, cut to ribbons
- ½ teaspoon sea salt
In a bowl whisk together the lime juice, lime zest, olive oil, chipotle powder and honey.
Heat grill until very hot. Place spears on the grill over direct heat and brush with the dressing. Cook the watermelon skewers on one side for just a minute until grill marks form, flip, grill 1 minute and then remove them from the heat.
Brush the watermelon with any remaining sauce and sprinkle with mint and salt before serving.
Fruit Sticks with Lime Crema
This might actually be the perfect late summer snack. Juicy fruit spears and zesty crema hydrating and cooling while adding a pinch of chili powder plays off the sweetness of ripe fruit.This is something you can graze on even if it’s 105°F outside.
- ½ cup of sour cream
- ¼ teaspoon lime zest
- 2 teaspoon fresh lime juice
- ¼ teaspoon fine sea salt, plus some for sprinkling
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- Pinch chili powder or chili flakes
- ½ seedless melon of choice, cut into spears
- 1 mango, cut into strips or spears
Combine sour cream, lime zest and juice, salt, coriander and cumin. Whisk well and chill for 30 minutes.
Just before serving, sprinkle fruit spears with chili powder or chili flakes, depending on your heat tolerance. Serve spears with lime crema.
Roasted Muskmelon or Cantaloupe Seeds
This recipe is a lovely lesson in using parts of the fruit we usually compost. Use your favorite spices, herbs, oils, and vinegars to experiment with flavor!
- 2 ounces (about ¼ cup) of seeds (a ripe cantaloupe with yield about one ounce)
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons tamari or soy sauce, plus extra for drizzling
Rinse and drain the seeds, separating out any pulp. Let dry for at least an hour, preferably overnight.
Heat oven to 320°F. Line a baking sheet with parchment paper. Mix soy sauce and sesame oil together in a small bowl and whisk to emulsify. Toss the seeds with the mixture.
Place as a single layer on the baking sheet and lightly drizzle with soy sauce. Roast seeds for about 20 minutes, until they turn golden. Cool completely before eating. They’ll get crunchier as they cool – don’t worry!
Watermelon Rind Quick Pickles
Pickled watermelon rind is both acidic and slightly sweet, so it’s great with rich, fatty foods like cheese or steak. It’s also fantastic alongside roasted or grilled meats. They’re great on their own too: set the jar on the table by your other BBQ side dishes at your next cookout.
- 8 cups sliced and peeled watermelon rind (2 inch x 1 inch pieces will work)
- 6 cups water
- 1 cup salt
- 4 cups sugar
- 2 cups white vinegar
- 2 cinnamon sticks, plus more for jars
- 1 teaspoon whole cloves
- 1 teaspoon whole peppercorns
Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well.
In a Dutch oven, combine sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks.
Carefully ladle hot mixture into glass jars with well fitting lids (anything like a mason jar will work). Add a cinnamon stick to each jar. Allow to come to room temperature and screw on bands until fingertip tight. Place jars in the fridge for at least 6 hours to pickle. Keep in the fridge after opening as well.
Grilled Watermelon Gazpacho
Gazpacho is a cold soup traditionally made with summer produce and served during hot August afternoons. This version uses grilled watermelon, tomato, cucumber, and jalapeño to impart deep, smoky flavor in this cooling, hydrating dish.
- 2 tablespoons olive oil, divided
- ¼ seedless watermelon, cut into three 1½ inch thick slices
- 1 large beefsteak tomato, halved
- ½ English cucumber, peeled and halved lengthwise
- 1 jalapeño pepper, seeded and halved lengthwise
- ¼ cup plus 2 tablespoons diced red onion, divided
- 2 tablespoons sherry vinegar
- 1 tablespoon lime juice
- ½ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
- 1 small ripe avocado, peeled, pitted and diced
Toss 1 tablespoon olive oil with watermelon slices, tomato, cucumber and jalapeño. Grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes per side. This step can be done under the broiler as well. Remove from heat, reserving one watermelon slice.
When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks. Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add ¼ cup onion, vinegar, lime juice and seasonings. Blend in batches in a blender until smooth or use an immersion blender, adding remaining 1 tablespoon olive oil during the final minute of blending. If desired, strain through a fine-mesh strainer; adjust seasonings as needed. Refrigerate, covered, until chilled or at least 2 hours.
To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut the reserved grilled watermelon slice into wedges. Garnish bowls or glasses with wedges.
Tips for Parents of Students
Establish school day routines early in the year (meal times, homework time, bedtime, etc.). It may help to maintain these routines, like what time lunch is, on the weekends too. Practice any new routines with your student before the year starts. No need to be nervous biking to a new school if you’ve already traveled the route.
Give children a safe space to share their feelings. Mirroring, or reflecting back a child’s experiences, is an important parenting skill. If your child seems troubled, pick a quiet moment and say, “I’m noticing a different vibe lately. I feel like there’s more going on than you’re sharing.” Engaging children in creative activities, like playing and drawing, can help them express any difficult feelings in a low-key, supportive environment.
Children often take their emotional cues from the adults in their lives, so it’s important to remain calm, listen to children’s concerns, speak kindly and reassure them. Let your child lead the conversation.
Acknowledge that anxiety is completely normal. Point out that everyone feels down now and again. Learning to tolerate uncertainty is a developmental skill. Remind your kids that when they have a problem you are there to help them work toward a solution.
Tips for Parents
Model healthy stress management whenever possible. When you feel overwhelmed, share that information with your kids. Say, “I’m not handling my stress well right now.” Remind them that emotions change, and it’s okay not to be okay all the time.
Tag in a trusted partner. This could be your child’s sibling, therapist, guidance counselor, teacher, clergy, family friend, or another parent. It’s okay to say, “I’m noticing that my child is really struggling, but I’m having a hard time connecting with them because of how overwhelmed I am. Can I ask you to play a game with them or take them for a walk?”
Set boundaries around energy zappers. Determine what drains your emotional, physical, and mental energy on a daily basis and change or limit the behavior. For example, limit doom-scrolling your favorite breaking news feed to 15 minutes a day or put your phone in a drawer when you’re with your kids, or maybe swap your afternoon coffee with a big glass of water. These small changes can make a big impact.
Tips for College Students
Create a bedtime routine that you really enjoy. Whether or not you have trouble falling asleep at night, creating a bedtime routine will help relax you and get you ready for sleep. This can be something small, like changing into pajamas, brushing your teeth, and washing your face (and going to bed at basically the same time everyday). It can be more involved with incense, moon milk, reading a chapter, taking a batch, etc. Give the practice a few weeks and you should have an easier time falling asleep.
To a similar end, don’t do homework or work in bed. Working in bed can make getting to sleep harder. Keep your work space separate from your sleep space to keep insomnia at bay. The author of this blog doesn’t allow jeans or work clothes in bed to keep the space extra sleep-sacred.
Cut back if you need to. Sometimes students overwhelm themselves with everything they have going on. If you’re feeling like you’ve got too much on your plate, cut back work hours, drop a class or cut out some extracurricular activities to make your schedule more manageable.
Keep in touch with family and friends. You can help ease feelings of homesickness and loneliness by keeping in touch with friends and family members.
Expect things to change. Things will change both at home and in your school life, so expect things to change over time. You will grow with the changes and so will the people around you.
Tips for Educators
As life returns to “normal” for many of us, don’t pressure yourself to provide the same learning experiences as the pre-lockdown period. You are one single professional and doing your best to adapt to change.
Create clear boundaries between home and school. Set a reasonable time for leaving school each day and stick to it. Create a ritual to help you transition from teacher mindset to home mindset. This ritual may include changing your clothes when you get home, listening to your favorite podcast on the way home, taking an afternoon walk, or playing a quick board game with friends or family.
Make self care a part of the classroom to benefit yourself and your students. Mindfulness Mondays or Thoughtful Thursdays are a great way to introduce students (and you!) to self care practices like belly breathing, rainbow relaxation, or laughing yoga.
Express gratitude. Practicing gratitude is a great way to give yourself a more positive outlook. Try to name three things you’re thankful for each day. I like to start my day thinking about that list before I’ve even opened my eyes and gotten out of bed. Thank your coworkers when they do something to help you out or make your day a bit easier and let your students and their parents know you appreciate their hard work and flexibility. This kind of gratitude practice will boost your mood, make others feel appreciated, and help you all feel more connected to your community.
Normalize caring for each other. There is a lot of power in shared experiences. People need social connection, and mutual feelings of vulnerability and stress often create some of the strongest social bonds. Start a weekly support meeting or video chat with friends, grade-level teachers across your district, or all teachers at your school. Planning for this makes it a priority and gives you all a safe space to vent, listen, and problem-solve together.
In May my partner, Jonny, and I drove to Ashland, Oregon for a friend’s wedding. It was a hot May, with eight days above 90 degrees and we were grateful to escape to cooler Pacific Northwest temperatures. Dry creek beds broke up fields in shades from green to yellow as we drove north through the valley. Orchards stretching endlessly away from the highway baked as California experienced its driest spring on record.
Bridges carrying us over Lake Shasta revealed a pale “bathtub ring” around the lake, in some places hundreds of feet thick as water levels drop. Lake Shasta, California’s largest reservoir, is currently holding 36% of its total capacity, which is 56% of the historical average for this time in August, according to the California Department of Water Resources.
Closer to home, things look similar. All 200,849 (100%) of Yolo County’s residents are affected by drought. 94.73% of the county is experiencing “Extreme Drought” (the remaining 5.27% are experiencing “Severe Drought”). During extreme drought conditions, the state’s second extreme drought in ten years, livestock need expensive supplemental feed; cattle and horses are sold; little pasture remains; fruit trees bud early; producers begin irrigating in the winter; fire season lasts year-round; water is inadequate for agriculture, wildlife, and urban needs; reservoirs are extremely low; and hydropower is restricted according to the National Integrated Drought Information System.
For Yolo County, who’s 2019-2020 agriculture outputs represent 711.8 million dollars, extreme drought conditions are especially hard on our farmers and farm workers. 2021’s drought conditions saw California’s agriculture industry shrink by an estimated 8,745 jobs and shoulder $1.2 billion in direct costs as fields were fallowed and growers were forced to pump more groundwater, the LA Times reports.
Additional environmental impacts of drought include losses or destruction of fish and wildlife habitat, lack of food and drinking water for wild animals, increase in disease in wild animals, migration of wildlife, increased stress on endangered species or even extinction, loss of wetlands, wind and water erosion of soils, and poor soil quality.
And although we measure rainfall and pass water restrictions by county and state, drought knows no borders. In fact, it may be more useful to put our current drought conditions and experiences in the greater context of our watershed. A watershed is an area of land that channels rainfall and snowmelt into creeks, streams, and rivers, and eventually to outflow points such as reservoirs, bays, and the ocean. The watershed is also the air we breath, animals we raise and animals we don’t, our food crops, and our communities.
BriarPatch Co-op in Grass Valley defines “local” as products coming from the Sacramento River Watershed because of the deep, central role it plays in shaping our local environments and everyday life. They made an excellent video explaining the interconnectedness of communities within the watershed.
Davis, along with most of Northern California, is a part of the Sacramento River Watershed. Within the Sacramento River Watershed is the Cache Creek Watershed, draining Clear Lake in Lake County into the Sacramento River before it flows into the Delta and beyond to the Pacific Ocean. Davis is located inside the Cache Creek Watershed that is a part of the larger Sacramento River Watershed system. Lands within the Sacramento River Watershed are diverse, with snow-covered peaks, low-lying agricultural lands, large areas of forested mountains, many small urban areas, and the Sacramento metropolitan area, the largest urban area in the watershed. Human activity, mainly 19th century gold mining and transforming grassland to agriculture, has significantly modified flows within the watershed.
In truth, my drive north this last spring was a tour through the Sacramento River Watershed, starting in the valley’s wetlands and low agricultural lands and climbing to its snowy peaks in the Shasta-Trinity National Forest, although I didn’t think of it that way then. Dry creeks in Yolo County, low lake levels in Shasta County, and fresh burn scars in Siskiyou County all show the watershed as a whole is hurting.
Of course, we cannot talk about extreme drought and watershed sustainability without acknowledging the role climate change plays in amplifying the frequency and severity of drought. Climate change, like drought, is uncaring of borders and requires collaboration and cooperation to begin reversing. BIPOC (Black, Indigenous, People of Color) communities as well as poor and migrant communities feel the effects of climate change more deeply (read the EPA’s report published last year examining climate change’s effects on four socially vulnerable groups: people with low income, minorities, people aged 65 and older, and people without a high school diploma).
Watershed management and sustainability should be a collaborative effort between individuals, community organizations, and local, state, and federal agencies. Action individuals can take include water conservation at home. We can also call on state officials to listen to Indigenous voices – voices carrying expertise gained by stewarding this land for thousands of years. I urge you to read this article about the history of Indigenous water rights in California and this one about the Hoopa Valley High School Water Protectors Club in Northern California.
You can also support local organizations that take care of our watershed like the Cache Creek Conservancy and Yolo Basin Foundation, who were Round Up organizations in May and June of this year. Many of our local wineries, including Great Bear in Davis and Alexander Valley Vineyards, prioritize maintaining riparian habitat on their properties to the greater health of the watershed.
If you’re like me, confronting the scary realities of climate change causes you a lot of anxiety, stress, frustration, and dread. In fact, more than two thirds of Americans experience some climate anxiety. Since climate anxiety is characterized by feelings of loss of control, the best treatment is to take action. On an individual level, it’s therapeutic to share your worries and fears with trusted loved ones, your therapist, or by joining a support group. You can also make changes to your lifestyle consistent with your values. This may be deciding to take fewer flights, joining a protest, or increasing public awareness about climate change through advocacy.
Beer and Cheese for Hot Summer Days
Written by Sterling Carlton, DFC Owner and former Beer, Wine & Spirits Specialist
Ensuring the health of the environment, as well as that of the goats, is a priority for Cypress Grove and it shows in the decisions they make. Cypress Grove works with specialist small ruminant nutritionists to ensure the goats have the best balance in their diets. The goats are allowed ample space to roam and graze outside with freedom to move indoors as well. Cypress Grove has removed surrounding non-native and invasive vegetation in addition to leaving significant space on the parcel for a riparian easement that helps with flood mitigation, property maintenance, and supports more biodiversity.
Cypress Grove’s story starts in the 1970s when Mary Keehn chased down and wrangled two goats her neighbor graciously gave her. Eventually the herd grew and grew and Mary decided cheese was what would be done with the milk these goats provided. In 1983 Keehn journeyed to the center of the cheese world: France. In France she was able to try so many classic cheeses at the domaines that birthed them and learned from the masters of Brie, Camembert, and more. Mary returned inspired, opening Cypress Grove that same year. It was on the return flight that her inspiration manifested in a dream and the idea for Humboldt Fog was born. Perhaps in homage to the Morbier cheese it so closely resembles (right down to the gray-blue vegetable ash line in the middle), Humboldt Fog is made from goat’s milk as opposed to the classic’s cow’s milk.
Technically a goat milk Brie, Humboldt Fog is often mistaken for a blue cheese thanks to that grayish-blue line running down the middle of it. In truth it is simply vegetable ash that both represents the Humboldt County fog line and perhaps a bit of a play on the Morbier cow cheeses which hail from the Doubs and Jura in France. Aromas of yogurt and lactic dairy notes as well as a faint mold dominate the bouquet, whilst sour cream and citrus present on the flaky crumbly textured cheese that is nestled under the cream line next to the rind. The bloomy rind is more mild than some other strains leading to a bright, salty, slightly lemony cheese that is delightful for summer snacking boards.
To pair with this masterpiece of a cheese we have, on recommendation from Center Store Specialist Charlie, the Brasserie Dupont Foret Organic Saison. With history dating back to 1759 when it was a simple farm, Brasserie Dupont became a farm-brewery in 1844 specializing in saisons. Saison, meaning seasons, is so called because the farmers produced these beers in the winter for consumption in the fields on hot summer days. The farm-brewery operation eventually came into possession of one Louis Dupont who tweaked the recipe for a saison and thus the Saison Dupont was born.
Foret is an organic offering from Dupont and boasts the claim of being Belgium’s first 100% certified organic beer. The bouquet offers orange peel, coriander, lemon zest, grains of paradise, and some barnyard funk typical in many saisons. Citrusy palette with full flavor, high acid and a nice funky spice on the end make this a fantastic pairing with Humboldt Fog. The salt and acid of the cheese play off the acid and spice in the beer and the carbonation helps cut through and refresh the palate after a big bite of Fog. All in all this pairing is perfect and not too heavy for a hot day of relaxation or a nice easy picnic. Add some cured meats, cornichons, and perhaps some pickled veggies and you have a simple charcuterie board with a beer to pair with a slow, hot day.
Find Humboldt Fog at the Cheese Counter for $29.99/lb
Find Brasserie Dupont Foret Organic Saison in the Beer Cooler for $12.99/750 mL plus tax.
Spicy Watermelon Mint
Ingredients (4 servings)
- 16 oz Topo Chico Sparkling Water
- 3 Cups Watermelon Juice
- 20 fresh mint leaves
- 4 slices of watermelon
- 8 lime wedges
- Rub lime wedge around the rim of a glass and dip in Tajin seasoning.
- Muddle the mint leaves in the bottom of each glass.
- Fill the glass 1/3 full of ice.
- Add 3/4 cup watermelon juice.
- Top with Topo Chico sparkling water.
- Garnish with a slice of watermelon, a lime wedge, and a few mint leaves.
Watermelon Juice Recipe
- Blend 6 cups of cubed seedless watermelon until smooth.
- Pour the mixture through a fine-mesh sieve or cloth into a bowl or cup.
Blueberry Ginger Cooler
Ingredients (6 servings)
- Blueberry Ginger simple Syrup (recipe below)
- Ice cubes
- Sparkling water of your choice
- Mint or Rosemary for garnish
- Fill 2/3 of the glass with Blueberry Ginger Syrup.
- Add Ice cubes to glass.
- Top glass with unflavored or flavored sparkling water. Mix gently.
- Garnish with fresh blueberries and mint leaves.
Blueberry Ginger Syrup recipe
- 4.5 cups water
- 1.25 cups fresh blueberries
- 1 heaping Tbsp grated ginger
- 4-5 Tbsp sugar (to your likeness)
- To a pan on medium-high heat add water, blueberries and grated ginger. Let it all come to a boil.
- Once the mixture starts boiling, add sugar and mix till it dissolves.
- Now lower the heat and using the back of your spatula, mash the blueberries. Let the mixture simmer for another 10-15 minutes.
- Remove from heat and once the syrup has cooled down, cover it and let it sit at room temperature for 2-3 hours. This is important so that the flavors mix-in well.
- After 2-3 hours, strain the syrup into a clear bowl. You can cover and keep it refrigerated until ready to use.
Mango Orange Mojito
Ingredients (4 servings)
- 1 cup fresh mint leaves
- 1/4 cup sugar
- 1 cup orange juice
- 1 cup mango nectar (or fresh mango juice)
- 1 tbsp lime juice
- 12 oz sparkling water of choice
- Orange slices and mint leaves for garnish
- In 1 large bowl or pitcher, add the 1 cup of fresh mint leaves and muddle.
- Add sugar, and muddle the mixture again.
- Add the orange juice, mango juice, lime juice, and sparkling water. Gently stir.
- Fill each glass halfway with ice. Pour in mixture.
- Garnish with orange slices and mint.
Ingredients (4 servings)
- 2 peaches, chopped
- 4 oz rosemary simple syrup (see recipe below)
- 8 oz lemon juice
- Sparkling Water of your choice (flavored or unflavored)
- Add peaches to shaker. Muddle peaches well.
- Add rosemary simple syrup, and fresh lemon juice to a shaker. Shake all ingredients.
- Strain the mixture into two glasses filled with ice.
- Top with sparkling water.
Rosemary Simple Syrup
- 4.5 cups water
- 1.25 cups fresh blueberries
- 1 heaping Tbsp grated ginger
- 4-5 Tbsp sugar (to your likeness)
Add rosemary, sugar, and water to a pan and bring it to a boil. Remove from heat and let the rosemary sprigs steep in the sugar water for about 15 minutes, at least. Strain out the leaves and let the syrup cool before use.
Ingredients (6 servings)
- 6 fresh strawberries, sliced
- 12 fresh basil leaves
- 1/4 cup sugar
- Ice cubes
- 1/3 cup lemon juice
- 2-1/4 sparking soda
- Additional basil leaves, for garnishing
- In a shaker, muddle strawberries, basil and sugar.
- Fill shaker 3/4 full with ice, then add lemon juice.
- Cover and shake for a few seconds.
- Strain into six rock glasses filled with ice.
- Top with sparkling water.
- Garnish with basil leaves.
Find all of the ingredients for these recipes at your Davis Food Co-op!
August is a productive time for our Northern California gardens. Keep harvesting ripe fruits and vegetables. Failure to harvest can hinder production.
For flower gardens: put on some Grateful Dead and deadhead your garden, which should be done on an on-going basis if you have plants blooming. As plants fade out of bloom, pinch or cut off the flower stem below the spent flower and just above the first set of full, healthy leaves. Repeat with all the dead flowers on the plant.
Water regularly during our scorching summers. Water in the early morning or after the sun sets to avoid water waste. Water the soil near the plant’s roots and avoid splashing the leaves, which can spread disease or intensify sunlight to burn the plant.
The heat and humidity of summer leaves your garden more susceptible to plant diseases. Check for diseased foliage and remove it. Do not add diseased plant matter to your compost pile as the disease can spread to the rest of your garden. Disinfect tools like pruners in between each plant to avoid spreading disease as well.
Treat affected plants with Arber Bio Fungicide, OMRI-listed for organic gardening and available at the Co-op for $11.99 plus tax. Arber controls and suppresses gray and white molds, downy mildews, black spots on roses, leaf spots, root rot, botrytis, and more.
Keep a keen eye out for insect pests including thrips, tomato fruitworms, tomato hornworms, spider mites, chinch bugs, scale, snails, and slugs. Remove them from foliage if you find them.
Make your garden more attractive to beneficial insects and/or treat with Arber Bio Insecticide. Protect your garden from aphids, fungus gnats, mites, mealybugs, leafhoppers, tent caterpillars, grubs, leaf beetles, thrips, whiteflies, stink bugs, fruit flies, and more.
Pinch back poinsettias and mums before the end of the month to allow time for buds to form for a winter bloom.
Today begins a historical, 24-day long march where Farm Workers and Farm Worker advocates will be marching 335 miles, starting from Delano CA and ending at the Sacramento State Capitol.
This march is to convince Governor Gavin Newsom to sign AB 2183, the Agricultural Labor Relations Voting Choice Act. This bill will give Farm Workers the right to vote for a union, free from intimidation and threats, allowing them to vote in secret whenever and wherever they feel safe.
Today, they must nearly always vote on grower property, amidst cynical voter suppression through abuse and intimidation by foremen, supervisors, and labor contractors.
Twenty-five full-time marchers will join 500 workers and supporters at 8 a.m. on Wednesday August 3 to kick off the trek at the farm workers’ historic “Forty Acres” complex in Delano, where the union began 60 years ago in September 1962.
Volunteer Town Committees have formed in the two dozen towns along the march route to receive, feed, and house the marchers each day. The march route traces the path of the historic Cesar Chavez-led 1966 peregrinacion (pilgrimage) that first brought the farm workers’ grievances before the Nation’s conscience.
The march will end on August 26th, the day that Governor Newsom proclaimed as Farm Worker Appreciation Day in California.
Farm workers are asking people to listen to them, to join in conversation, and to help their voices be heard by those in power.