@ Tierra Vegetables
Enjoy Fogbelt Sonoma Pride Ale with a great bean stew and cornbread from heritage beans and corn grown at this very farm land where we gather, Tierra Vegetables Farm in the Larkfield-Wikiup, NE of Santa Rosa. An option to add a sausage from Franco’s Sausages Old World Sausages. Beer and sausages are on sale at the event. Bean stew and cornbread included in ticket.
Although Tierra Vegetables did not suffer much direct damage from the October Tubb Fire it lost over half of its customer base due to the heavy loss of property in Wikiup and the Mark West Creek area. Let us support this important community resource in NE Santa Rosa.
Net proceeds from this event will support Tierra Vegetables and its cultivation of heritage beans and corn.
Tierra Vegetables is committed to producing food and fiber products of the highest quality through sustainable farming practices. At the Tierra Vegetables Farm Stand, located inside the Big White Barn on the farm, these farmers sell only what is grown and produced on this very farm land – locally grown and locally produced means you can be assured of fruits and vegetables that are freshly picked, flavorful and nutritious, and of the highest quality possible.
Sonoma Pride Ale – a Zin infused Gose _ donated by Fogbelt Brewing Company. They are a Sonoma County microbrewery, taproom and a hop farm located in Santa Rosa, CA. Fogbelt works with other local small farmers to bring hops back to Sonoma County agriculture. In 2016 it helped to launch the NorCal Hop Growers Alliance to support and promote small scale hop farming in the North Bay.
Toscana sausages are from famed Franco’s Old World Sausages, with mace, coriander, black pepper and Zinfandel, and pork from Snake River Farm. Read Michele Anna Jordan’s write-up in the Press Democrat. Franco Dunn’s career as a professional chef in Sonoma County started in 1983 with Jordan Winery where he was Executive Chef for five and a half years. He lived in Italy for two and a half years where he worked in fourteen different restaurants. Among these were two Michelin three star restaurants, a two star, and a one star, and many excellent trattorias. Franco has been making sausages for 30 years, and considers himself a sausage anthropologist.