Building a food system builds community and Homer has its own flare for doing this.
That’s why I am excited to shine the light on Synergy Garden’s 2nd Annual Great Garlic Scape Event this Sunday, July 9, from 6-9 p.m. Lori Jenkins hosts a farm-to-table dinner that includes farm tours, demonstrations, music, wood fired pizza, Jakolof Bay oysters, and more garlicy goodness. You will need to pre-register by July 7, $50 per person, so call 706-273-0077 or email SynergyGardens@gmail.com.
And if you want to tap into the Homer farm scene more and see what our amazing farmers are up to, you can plug into this month’s SVT Thriving Thursday schedule dedicated to farm tours. This week meet at the Wellness Wing of SVT Health and Wellness at 6 p.m. to check in and then car pool to meet Matt Applehantz at his farm and then tour the nearby Anchor Point Greenhouse, including the garden supply center, their many greenhouses, and the one-acre U pick farm. Next week it will be Blood, Sweat &Food Farm, then Willgrow Farm, then Homer Hilltop Farm. For more information, call 907-226-2228.
So you get to see the farms, now check out what to do with the food.
At the Market on Saturdays, the Chef at the Market demos will enlighten you. In June, Lori Jenkins made Chive Blossom Fritter Pops, Colleen Powers’ demo was “Cooking with Lavender” and Ruth Lavrakas made Dolmades using local greens in place of the grape leaves.
In July you will see Chaz Meredith making Rhubarb Chutney (this Saturday), Bonnie Jason and Dave Schneider will make Ceviche, and possibly a bonus Chef on Wednesday, July 12, with Sharon Roufa from Two Sisters and her friend Lotta, a visiting chef from Sweden (not sure what they will make yet). Stay tuned to Market’s Facebook page for times and themes.
And if you would like to share a culinary masterpiece, there are a few Saturdays available in August and September. Contact Margarida Kondak (djkmvk@gmail.com) to sign up.
There’s just so much going on! So head on down to the Homer Farmers Market out on Ocean Drive this Saturday from 10 a.m. to 3 p.m. or Wednesday from 2-5 p.m. to witness our amazing local food system in action for yourself.
Kyra Wagner is the coordinator of Sustainable Homer and the Homer Farmers Market’s biggest fan.
