Edible Sacramento Summer 2022

LETTER FROM THE PUBLISHER

T he heat is coming!

SUMMER 2022 • ISSUE 60 PUBLISHER Anastasia Murphy Anastasia@ediblesacramento.com MANAGING EDITOR Jessica Santina Jsantina@ediblesacramento.com COPY EDITOR Doresa Banning DESIGNERS Matthew Freeman Tina Bossy-Freeman WEB & SOCIAL Anastasia Murphy Mary Ogle MEET OUR CONTRIBUTORS Ediblesacramento.com/contributors CONTRIBUTING WRITERS Debbie Arrington, Pam and Gary Baker, Elizabeth Penney, Laura Petersen, Shannin Stein CONTRIBUTING PHOTOGRAPHERS Debbie Cunningham, Anastasia Murphy, Raoul Ortega, Samuel Ramos, Rachel Valley

At the beginning of summer, I always welcome the heat. Toward the middle, I am thankful for air

conditioning and swimming pools. And by the end, I am extremely grateful for our changing seasons and ready to welcome fall weather. Summer heat means tomatoes … lots of to matoes! I love a sliced beefsteak or heirloom tomato with fresh basil, salt, and pepper and an olive oil drizzle. Layer in some burrata or freshmozzarella and I’m singing praises aloud (not really, but you know what I mean). If you enjoy and look forward to that unforgettable taste of vine-ripened tomatoes (or any pro

duce, for that matter), the Greater Sacramento region is where it’s at. Whether you grow your own, frequent farmers’ markets, shop the co-ops, or dine at our plethora of farm-to fork restaurants, summer in Sacramento is undeniably and incredibly delicious. My parents always grew a garden big enough to feed a small army. I would askmy dad, “Why don’t you plant a smaller garden?” He would reply, “I want to grow vegetables to feed the neighborhood.” And they did. My mother is that wonderful person who shows up on your doorstep with crates and buckets full of every possible fruit and veggie. Since I mentioned my dad, I’ll go ahead and tell you that he loved to make a big deal out of what he coined “opening day.” This was the day the pool was finally warm enough to use after its winter slumber. Every year, as the days got warmer, he would repeatedly call to push me to set an opening date. Dad is no longer here to christen the start of sum mer with a splash, but we carry on the tradition. Now, however, we have a soft opening day for the kids because they have no patience and can tolerate 70-degree F pool water. The actual opening day is more around 86 degrees F andmarks our family’s o•cial start of summer, no matter the date. I hope you have some fond summer memories to relish and traditions to celebrate this season. And make some new ones too. My summer playlist is ready. Themargaritamachine is plugged in. So welcome, sum mer, I’m ready for your heat. Stay cool, Sacramento (aka Saca-tomato)!

CONTRIBUTING ILLUSTRATORS Bambi Edlund, Melissa Washburn ADVERTISING DIRECTOR Anastasia Murphy 916-585-3669 Ads@ediblesacramento.com CONTACT US 8850 Williamson Drive #1053 Elk Grove, CA 95624 916-585-3669 Hello@ediblesacramento.com Ediblesacramento.com

EDITORIAL PITCHES Editorial@ediblesacramento.com SUBSCRIBE Annual subscription $20 (4 issues) For details, visit Ediblesacramento.com/subscribe Edible Sacramento is published quarterly and distributed throughout the Greater Sacramento area. No part of this publication may be used without written permission from the publisher Every e›ort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apology and let us know. Member of Edible Communities @2022 edible Sacramento

Anastasia Murphy

Edible Communities Publications of the Year (2011)

About the cover: O.Z. Kamara, co-owner and "smokeologist" at Daddy O's Smokehouse in Rancho Cordova, grills a New York strip steak. Photo by Rachel Valley

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edible Sacramento