This month was Farm & Garden to Fork. I managed to round-up seven tasting samples all from locally-sourced products.
From within two miles of Dry Creek Ranch House:
Phyllis Thompson – deviled eggs from her chickens
Aly Brown – pasta primavera with vegetables from her garden
Catherine Green – butternut squash brownies
The Natomas Farm – prickly pear ade
From a local rancher – bison meatballs
From E Nicolaus, 22 miles away:
Justin – ham from his pigs
Mitch Coppin – donated the pumpkin and I made pumpkin fudge.