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  • Why Is Indian Food So Good?

    Many, many years ago I moved to New York City, right out of college. I loved everything about living in New York, especially being exposed to the world of different cultures and foods. I had an artichoke for the first time in my life my first week there. How I got to the age of 21 without ever eating an artichoke is a mystery to me now. I also had Indian Food for the first time and became obsessed...
  • Growing Olives, Meyer Lemon Infused Olive Oil and California Fires.

    This olive is so versatile, which is another reason why we love it. Try it on crostini, with ricotta, comb honey and lemon zest for a quick appetizer. It’s wonderful drizzled on ice cream, trust me, just try it. Of course it’s great on salads and grilled veggies. And Denise Andre, head of the olive oil and marketing at CV Ranches, opened up our world to baking with it...
  • Delta Breezes and Sparkling Pear Juice

    The Sacramento area is known for its blistering heat, but it is also known for its Delta breezes. Although Sacramento is inland from the coast, we are surrounded by water. The California Delta is an expansive inland river delta and estuary ranging from the western edge of the Central Valley by the confluence of the Sacramento and San Joaquin rivers and is just east of Suisun Bay, where the rivers enter. With this water system comes flooding. Levees were built and land was claimed...
  • Pandemic, Fire, Smoke and Perseverance

    It’s been twelve weeks since I launched my first Farm to Fork in a Box. The time has gone by quickly and slowly, all at the same time. I sense that is a common feeling many people have had lately. We are in our sixth month of the pandemic, or so. Some days I feel like I blinked and the time...
  • Bean Salad with Summer Squash, Corn and a Vegan Yogurt Dressing - Guest Blogger The Dancers Pantry's Chelsea Farrah

    We were very excited this month, not only to feature heirloom beans from Rancho Llano Seco in Chico, California, but also to have our first recipe ...
  • Welcome to Our August Box

    Welcome to our August Farm to Fork in a Box We have carefully curated and hand selected each product, have met each farmer and maker to be sure their products are delicious and their business practices align with SacTown Bites' philosophy. We think of this as a 'food tour in a box' where you get to taste some of the best...
  • Bloody Mary's – You Either Love Them or Hate Them!

    Bloody Marys - people either love them or hate them. We love them! There is nothing more glorious than a good Bloody Mary garnished with fresh celery on a sunny morning. Notice we said 'sunny', not 'Sunday'. We think Bloody Marys are good any day, anytime. Garnishing this cocktail has become an Olympic sport practically, but we like to keep ours pretty simple...
  • Pomegranate Aged Balsamic Vinegar from Skylake Ranch, Chico California

    Pomegranates have to be one of the queen of fruits, among many members of fruit royalty, such as Cherimoya, Pitaya, or Manogsteen. Packaged in a rubbery scarlet coating streaked with peach and pink and green – at the bottom –  a perfect crown. Inside hundreds of juicy ruby seeds nestled in a pale labyrinth of flesh...
  • The magic of sun dried olives! – Organic Mission Sun Dried Olives from Yolo Press, Winters, California

    While their olive oils are delicious and award winning, they make one product that is a little gem. We were so excited when we found out about their sun dried olives. The purity of a sun dried olive is magical. These little nuggets are simply Mission variety olives dried in the sun with a hint of salt...
  • How to Marinate Olives with Yolo Press Sun Dried Olives

    Marinated Olives Ingredients Yolo Press Sun Dried Olives Filtered water 1 C good olive oil Garlic cloves, peeled Fresh herbs such as rosemary, th...
  • The bean you need! Zuni Gold from Rancho Llano Seco in Chico, California

    My first thought when it became clear the pandemic was going to keep us all locked down for weeks or months, was, oh boy, a lot of people are going to have to learn to cook! No more grabbing lunch at the food truck with coworkers, or meeting up with friends for tapas and sangria. No brunch! 
  • Disappearing Fruit, The Ark of Taste and The Good Stuff

    Blenheim Apricots used to be grown in abundance in the Santa Clara valley starting in the early 1900’s. By the 1960’s they started to decline. Blenheim’s are sweet and tart and are wonderful fresh or dried and in preserves, but they mature a little more slowly than other varieties. They also bruise easily...