In the midst of the local harvest season, it’s easy to lose sight of the big picture. So many heirloom tomatoes to eat, so little time to think about what it means to be a farmer in Sonoma County today.
But if you’re concerned about keeping farming and delicious food alive, stop by the Late Summer Farm Forum at 5 p.m. Wednesday at The Petaluma Seed Bank, 199 Petaluma Boulevard North.
Dynamic duo Marcy Smothers and Clark Wolf will host a panel of 10 food and farm folks, from Carrie Brown of the Jimtown Store in Healdsburg and Paul Kaiser of Singing Frogs Farm in Sebastopol to Sam Mogannam of Bi-Rite Market in San Francisco.
The suggested donation is $15. To RSVP, send an e-mail to email@example.com.
Meanwhile, here’s a recipe from Baker Creek Seed founders Jere and Emilee Gettle, who recently published “The Baker Creek Vegan Cookbook.” The blackberries are still ripe for the picking, but as the days grow shorter, it will be harder to find ripe ones.
“In my estimation, blackberry syrup drizzled over pancakes, waffles or ice cream is the ideal dessert,” said Gettle , who also founded the Petaluma Seed Bank. “It’s almost laughably easy, so I added some interesting spices to give the syrup an edge.”
Spiced Blackberry Syrup
Makes 1 cup
4 cups blackberries
3/4 cup water
1 cup light agave nectar
1 bay leaf
2 cardamom pods
1 cinnamon stick
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 30 minutes, stirring and mashing fruit. Remove from heat and strain through a fine-meshed sieve, pushing down on solids to release as much liquid as possible. Discard solids. Syrup can be refrigerated in an airtight container for up to 1 month.