Fall festivals: five delicious ways to celebrate

by Laurel Miller on

There’s something really depressing about seeing the last of the tomatoes, corn, and stonefruit at the farmers market, the withering vines in my neighbor’s gardens. But fall is also an exciting time for produce geeks, what with all the peppers and squash, pomegranates and persimmons.

If you love yourself some good food and drink, here are five reasons to welcome fall. No matter where you live in the North America, at least one of these is guaranteed to be coming soon to a town near you.

1. Hit a harvest festival
From the hokey (corn mazes, hay rides) to the downright debaucherous (late-night live music and beer gardens, camping in orchards), harvest festivals are a blast, no matter what your age. A great harvest festival will include delicious food; local craft beer, cider, or wine; farm tours and seminars; a children’s area and special activities; live music, and, if you’re lucky, a beautiful, bucolic setting in which to experience it all. Some festivals run the span of a weekend, providing an opportunity to take in more of the educational offerings.

Below are some of my favorite festivals, all of which have an educational component to them. Should you find yourself in Northern California in early October, it’s worth a detour to attend the famous Hoes Down Harvest Festival (Oct.1-2) at Full Belly Farm in the Capay Valley, near Davis. It’s one hell of a party (there’s also a top-notch children’s activity area, so little people will have fun, too); definitely plan on camping in the orchard and bring your swim suit; the farm is located beside Cache Creek.

Other great celebrations of fall: Vashon Harvest Farm Tour (Sept. 25), Vashon Island, WA; CUESA Harvest Festival (Oct. 22), Ferry Building Farmers Market, San Francisco, CA; Annual Harvest Festival, Sustainable Settings (mid-Sept.; date varies, but mark your calendars for next year!) Carbondale, CO.

September 22nd, from 7:30-9pm, the 16th Annual Harvest in the Square is being held in Union Square; online tickets are still available until tomorrow at noon for what is one of New York’s premier food and wine events. Some general admission tickets will be available at the event for a higher price.

[Photo credit: Flickr user zakVTA]2. Check out Crush
In North America, the wine grape harvest is held in September or October, depending upon weather patterns. In Napa Valley, “Crush” has just started, and with it, fall colors on the vines; barrel tastings; special winery tours, wine-and-cheese pairings, and up-close-and-personal views of the Crush itself. Even if you’re not an oenophile, it’s by far the most beautiful time to visit Napa and it’s neighboring wine region, Sonoma Country. For Napa wineries and event listings, click here. For California’s Central Coast wine region events, click here.

Check out wine harvest events in Oregon’s Willamette Valley, Washington state’s Yakima and Walla Walla regions, and British Columbia’s Fraser and Okanogan Valleys (go to Wines of the Northwest for events calendar on all of the aforementioned); for New York’s Finger Lakes, Hudson Valley, and other regions go to Uncork New York!

3. Go apple picking
With apple-growing regions scattered all over North America–from Virginia and Pennsylvania to New York, Washington state, British Columbia, and California–there’s no shortage of opportunities to attend festivals or U-picks. This traditional fall pastime is a fun activity for kids and supports the local economy and foodshed. Put up apple butter, -sauce, or freeze a pie for Thanksgiving, but be sure to save enough for winter (all apples and pears are placed in cold storage once the growing season ends, so the fruit you buy later in the season won’t be freshly picked). Store in a cool, dry, dark place. P.S. Don’t forget to buy some cider doughnuts if they’re available.

Please note that due to unusual weather patterns (aka “global warming”) this past year, the harvest is delayed in many parts of the country, including Washington. Check with local farms before heading out.

4. Visit a cidery
If you prefer your apples fermented, there are some excellent craft cideries throughout North America. The tradition of craft cider distilling hails from Western Europe, but domestically, the hot spots are the Pacific Northwest (including British Columbia), parts of the Midwest, and the Northeast.

5. Feast at a farm dinner
For food lovers, few things beat dining outdoors in an orchard or pasture, surrounded by the people and ingredients that made your meal possible. Farm dinners are a growing national trend; they may be hosted independently by the farm (Washington’s Dog Mountain Farm, Colorado’s Zephyros Farm, and California’s Harley Farms Goat Dairy are my picks) or hosted by companies like Portland, Oregon’s Plate & Pitchfork and Boulder’s Meadow Lark Farm Dinners. Many farm dinners are fundraisers to help protect local agricultural easements or wetlands, but your participation also supports the farm and local foodshed.

Farm dinners are also held at wineries, distilleries, craft breweries, mariculture farms, and creameries; a tour should be included. The best part, however, is when the guests include everyone from the local cheesemaker, rancher, fisherman, or winemaker, to the potter who made the plates. It’s both humbling and gratifying to meet the people who work so hard to ensure local communities have a safe, sustainable food supply.

[Photo credits: grapes, Flickr user minnucci]

Round-the-world: Mauritius top five

by Alex Robertson Textor on

Mauritius has all sorts of charm by the bucketload. It’s got beaches, beautiful resorts, rough-and-tumble districts, colonial architecture, and a tropically lush physical environment. Following are five stand-out places and pastimes that showcase the island’s distinctive beauty.

1. Local grub. In addition to the fresh seafood on offer, there are hunting reserves on Mauritius that generate incredibly delicious venison and boar. Eat these things. Plenty of other food items have to be transported over huge distances and are not particularly fresh. Two restaurants in the south of the island (La Bougainville in Blue-Bay and Les Copains d’Abord in Mahébourg) are particularly good; the latter has a direct relationship with a hunting preserve and puts especially tasty and fresh things on its menu. Its hearty sausage stew, which admittedly has to be flown over 300 miles from Rodrigues Island, is outstanding.

2. Botanical Gardens. The Sir Seewoosagur Ramgoolam Botanical Gardens (above and below) are referred to by locals as Pamplemousses. They are a wonderfully peaceful place to relax, despite poor signposting. Guides can be arranged, though it’s perfectly pleasant to simply wander around in blissful semi-ignorance, enjoying the beautiful foliage. The gardens contain a monument to Sir Ramgoolam, the first president of Mauritius following independence, trees planted by visiting heads of state, and a gorgeous colonial mansion (see below.)


3. Le Jardin de Beau Vallon. Located near the airport, this hotel and restaurant occupies a colonial house dating to the 18th century. The restaurant is in the main building, with guest rooms in the house and in several detached cottages. The restaurant is very good, one of the best we sampled in Mauritius. The house, which has been restored beautifully, casts a romantic spell. If you’ve ever had fantasies about drinking rum on a porch on an Indian Ocean island while curtains billow behind you and the fan churns its way through the thick heat, then this is one place to quench them. And if you’ve never entertained such fantasies, an evening at Le Jardin de Beau Vallon might just conjure them up.

4. Beaches. At Chantemer, we were awfully lucky. The windswept beach at the guest house’s doorstep is beautiful. On weekends it fills up a bit with kiteboarders and picnickers, but never to the point of annoyance. There are other great beaches on Mauritius, but this one, to the west of Pointe D’Esny, is very possibly the island’s best.

5. Bois Cheri tea factory. The relatively steep admission here (350 rupees, over $12) ends with a tea tasting at the factory’s hilltop restaurant. The tour starts in a cavernous museum room full of displays devoted to the history of tea and the tea industry. A guided tour of the factory follows. It’s fascinating to watch the tea leaves arrive, go through the drying, slicing, and heating process, and then get packaged. The tour is fascinating. It’s also strangely comforting to be overwhelmed by the deep scent of tea leaves at various stages of transformation. Tours are always offered on Wednesday, and during heavier harvest times tours are provided on a daily basis.

Check out other posts in the Capricorn Route series here.

From Dawn Til’ it’s Gone: Hilo Farmer’s Market is a must-visit

by Kendra Bailey Morris on

Whenever I travel, I make a point of hunting down the local farmers market. I’m obsessed with them. Whether I’m nibbling fresh-from-the-oven baguette in Southwest France, chomping down on a grilled sausage sandwich topped with Walla Walla onions in Washington State, or noshing a big plate of pork ribs in French St. Martin, I’ve found that the best way to get a true taste of what your destination has to offer is to start with the market.

And let’s face it. Local markets are cheap. For a quick lunch on the fly before site seeing, the local farmer’s market can be your money-saving friend. I’ve sampled platters of homemade paella piled high with fresh mussels and clams for a meager three dollars, crunched tacos de carne asada at a buck a piece, and dug into bowls of conch fritters washed down with icy Heinekens for under $5 total. Market food is tasty, often incredibly so. Boasting fresh, local ingredients carefully tended to by local food artisans, farmers, cheese makers and bakers, how can one go wrong?

If you’re a cooking fiend like I am (and especially if your accommodations include a kitchen) there’s no better way to spend a morning than piecing together the ultimate dinner by filling up paper bags with exciting foodstuffs like fresh figs, free-range duck eggs, bison tenderloin or artisan-made truffles. For traveling foodies, the farmer’s market is our candy store (a really big, super-fresh, uber-healthy candy store) just waiting to be plundered.

One of my all-time favorite markets is the Hilo Farmer’s Market on the Big Island of Hawaii. Located in Hilo’s historic district, the Hilo Farmer’s Market has grown considerably since its humble beginnings back in 1988, when there were only four farmers selling their goods. Today, the market boasts over 200 vendors who hock everything from gingerroot to bongo drums.
Taking place every Wednesday and Saturday from “dawn til’ it’s gone”, the Hilo market is a busy, bustling place. While local crafts, clothing and artwork are a big hit, the ultimate star is the food. Exotic fruits beckon hungry travelers, where local papaya can be snagged three for a dollar. Jack fruit, lychees, white pineapple and Chinese longan fruits are in abundance as well.

Locally grown vegetables are a cooks’ dream and include such delights as hydroponic lettuce, bok choy, Maui onions and bitter melon. Hawaiian specialty products round out the offerings and include Kona coffee, Portuguese bread and jars of homemade lilikoi butter.

If you happen to get hungry while shopping (and trust me, you will) there’s a variety of food available to enjoy on the spot or take away. Reflecting the many cultures which make Hawaiian cuisine so varied and utterly fascinating (Japanese, Thai, Vietnamese, Korean, Filipino and Portuguese) you can sink your teeth into just about anything. Japanese bento boxes featuring traditional sushi as well as local specialties such as Spam musubi are offered alongside Vietnamese spring rolls, Filipino-styled empanadas, pad Thai, Peruvian tamales and Hawaiian lau lau (pork wrapped in taro leaves). If all of this shopping and eating makes you thirsty, buy a green coconut and have the vendor hatchet it open. Stick a straw in it and drink away the rest of your afternoon.

Hitting the Hilo Farmer’s Market is an absolute must when traveling to the Big Island, especially if you’re planning to visit the many nearby beaches that dot the island. A picnic basket filled with Hawaiian sweet bread along with a few Portuguese sausages will certainly make for an afternoon of tasty beach time.

–Kendra

Chicago City Provisions organic farm dinners

by Katie Hammel on

It’s Green Travel Month here at Gadling, so to get into the green spirit, I booked a special dinner with Chicago’s City Provisions Catering and Events, an eco-friendly catering company. City Provisions works with local farmers and suppliers, sends its organic waste back to farmers for composting, and sources all of its ingredients from organic and sustainable providers. The company offers catering services both off-site and at its city space, and is in the process of opening up a deli. It also hosts a monthly supperclub. In winter, dinners are held at the storefront location, but in the warmer months the meal is served out on a local farm, using fresh ingredients grown on-site. August’s dinner was held at Heritage Prairie Farm, about an hour north of Chicago. Heritage Prairie also does its owns farm dinners, but drinks and transportation are not included, as they are with City Provisions.

At 1 p.m., my husband and I arrived at the City Provisions location in Chicago. While we checked in, we were offered soft drinks – served in 100% compostable glasses – and light snacks. Then we, and the 38 other diners, boarded the biodiesel bus for the ride out to the farm. Along the way, we were introduced to Cleetus, the mastermind behind City Provisions. We enjoyed some BLT sandwiches, tomato gazpacho, and Great Lakes Brewing beers, and prepared ourselves for the upcoming feast.

Once at the farm, we met the owners and the farmers who work the land. They led us on a tour of the small property and explained the sustainable practices they employ to make the farm as efficient as possible. While Heritage Prairie is not a certified organic farm, the methods they use, such as allowing weeds to grow in certain areas rather than using pesticides, are green and eco-friendly. One of the most unique features of the farm is the three movable greenhouses, which allow the farmers to engaging in a practice known as “four-season farming”. The greenhouses are on tracks and can be moved up and down the length of the field, covering different sections as needed. This allows the farm to harvest some crops as late as January, long past the time when most other farms have halted their efforts for the year.

The tour took us through one of the smaller greenhouses, where we saw the wooden growing beds where seeds were left to germinate. Due to the farm’s small size, it’s very important that it be as efficient as possible. To ensure that every inch of the field is productive, the soil beds in the growing greenhouse are cut up into smaller squares, and only the successful ones are moved to the field. In this way, no field space is wasted. After exploring the grounds, we browsed through the farm’s market for honey made on-site and fresh produce and herbs grown at the farm.

By 5 p.m., we were sitting down to dinner at an elegantly-dressed table in the field. As we helped ourselves to baby eggplant baba ganouj with pita chips, servers began pouring the beer that would accompany each course. Provided by Great Lakes Brewing, one of the most environmentally-responsible brewers in the US, the beer was paired according to each course, and many of the dishes utilized the beer for their sauces.

Over the next three hours, we enjoyed five courses of delicious, fresh-from-the-farm food expertly prepared by the City Provisions chefs, who were all decked out in organic cotton chef’s jackets that had buttons made from nuts rather than plastic. Between each course, we had the chance to mingle with fellow diners and we learned about the process of brewing beer and about the sustainable practices at Great Lakes Brewing from owner Pat Conway.

Our first course, a delicate micro-green salad, was topped with sun gold tomatoes and a vinaigrette made with Grassroots beer from Great Lakes and honey produced on the farm. Next came a colorful mix of seared rainbow chard, baby leeks, currants and pine nuts, with crispy pancetta served over brown rice with a balsamic sauce made from the accompanying Edmund Fitzgerald Porter.

Course three – a zucchini cake topped with basil creme fraiche and served with baby carrots and more of the farm’s microgreens – was just as delightful. By the time course four rolled around, everyone at the table had become fast friends, and we traded stories while oohing and aahing over the grilled pork brat that was topped with grain mustard and served with potato salad and green beans in a browned-butter sauce.

Just when we thought our tummies had been filled to bursting, the final course was brought out. A light-as-air pavlova was topped with caramel-honey cream and fresh peaches and was served alongside a rich Glockenspiel beer. As we licked the last of the cream from our forks and tilted back our glasses to catch the last drops of beer, the chefs were busy setting up another surprise. While dinner had ended, the evening was far from over, and as we stood from the table, we saw that a bonfire had been started, more beer was ready to be consumed, and the ingredients for classic s’mores were laid out nearby. We drank, ate, and relaxed while enjoying the searing colors of the sun setting over the fields.

At 10 p.m., it was time to re-board the bus and return to our city lives. Our indulgent dinner may not have single-handedly saved the planet, but our support of farmers and producers who use sustainable methods may help encourage other restaurants and farmers to take a step in a greener direction too.

Can’t make it to Chicago to book a farm dinner with City Provisions? Here are some other green-focused farm dinners around the country.

Austin, Texas – Dai Due Supper Club
Portland, Oregon – Plate & Pitchfork Farm Dinners
Old Lyme, Connecticut – Dinners at the Farm
Ashville, North Carolina – Maverick Farms
Boulder, Colorado – Meadow Lark Farm Dinners
Point Arena, California – Oz Farm
Various locations – Outstanding in the Field

Denver’s Queen Anne Bed and Breakfast is eco-chic

by Katie Hammel on

At Denver’s Queen Anne Bed and Breakfast, the mission statement is clear. Comfort, style and luxury can co-exist with sustainable, eco-friendly practices. And when it comes to green initiatives, Milan Doshi, the b&b’s owner, seems to have thought of everything. The bedding, the paint, the food, the labor – every aspect of the b&b was specifically chosen to be as green as possible.

According to the Denver Post, Doshi bought the hotel in summer of 2008 and immediately began a massive renovation. New floors, from Sustainable Floors in Boulder, were made of compressed leftover wood fibers and installed. Eco-friendly Keesta mattresses, made of recycled metal coils and memory foam infused with green tea extracts, were put in the bedrooms. The walls were covered in eco-friendly low VOC paints. And a heavy wooden table, made of a material called Italian ebony (also made of leftover wood fibers) was selected as the dining room centerpiece. It’s the place where Colorado Allegro coffee is served with a locally-sourced organic breakfast each day (many of the herbs and veggies are pulled from the b&b garden), and where Colorado wines and cheeses are served each evening at happy hour.

Doshi used local products whenever possible and even went so far as to make sure the labor he used was local too. All of the contractors and some of the suppliers he worked with were found within a 10-mile radius. Local craftsmen carved the oak platform beds, and small plastic bottles of toiletries have been replaced with bulk dispensers (which eliminate waste and reduce trash) from Colorado-based Jason Organics.

The green bonanza doesn’t stop there. The linens on the beds are organic cotton; all cleaning products used are 100% natural, biodegradable, and dye-free; paper products are recycled, biodegradable, unbleached and dye-free; only glass drinking cups are used; and the shower heads and toilets have had low-flow adapters installed. The b&b even requires the dry cleaners they work with to recycle their hangers and plastic, and provides free bikes for guest transportation.

Doshi hopes that in the near future, the Queen Anne Bed and Breakfast will be the nation’s first LEED certified bed and breakfast. He’d also like to see the b&b certified as “cradle-to-cradle”, meaning that it creates no pollution and nothing is wasted in its operation. To that end, he has big plans for additional green features, such as a system that could convert used sink water into toilet water.

So, all these green features are great, but if the property doesn’t stack up to it’s less-green counterparts, who would want to stay there? Well luckily, the Queen Anne does measure up. Of the 15 TripAdvisor reviews written since Doshi took over (there are an additional 45 written about the previous incarnation of the b&b), 14 rate it 5-stars. The other one knocked it down to 4-stars. Guests all agree that the staff are helpful and friendly, the rooms are beautiful and comfortable, and the food is fresh and delicious. The location, about a 10-minute walk from downtown, is ideal as well. It seems to me that you really can’t ask for more in a bed and breakfast.

Of course, for a frugal traveler, price is an important consideration too. Some of the more ornate or larger of the 14 rooms, which feature king beds, whirlpool tubs, log fireplaces or cathedral ceilings, go for $175 to $215 per night. But four rooms also cost $145 or $165, and the Oak Room, with it’s deep pedestal tub and original pull-chain commode, is just $135 a night. It’s good to know that you can go green, and still save a little green at the same time.