Everyone’s Harvest has announced the hiring of Alyssa Huante as Assistant Office and Program Manager and a Zoom Cooking Demo Tuesday, January 19th with Chef Brandon Miller
From its Fresh RX program (an innovative partnership with healthcare providers that focuses on preventive health care) to Market Match (empowering low-income customers to make healthy food choices), Everyone’s Harvest focuses on diverse community needs.
While some EH farmers’ markets remain closed for the winter, it still operates the following:
* Marina Certified Farmers’ Market: Every Sunday — 10 a.m. to 2 p.m., 215 Reservation Road, Marina
* Pacific Grove Certified Farmers’ Market: Every Monday — 3-7 p.m. (winter 3-6 p.m.), corner of Central and Grand avenues, Pacific Grove
* We will be reopening January 10th and 11th, respectively
For safe, quick shopping, anyone may pre-order a selection of fresh fruits and vegetables, curated by a local farmer, and pick them up at the market by visiting www.everyonesharvest.org.
Alisal Certified Farmers’ Market, Natividad Certified Farmers’ Market and Salinas Valley Memorial Healthcare System Certified Farmers’ Market will reopen in 2021.
In another pivot due to COVID-19 restrictions, Everyone’s Harvest has announced monthly cooking demos hosted by local chefs via Zoom. Brandon Miller, former chef of Mundaka in Carmel and co-owner of Chef’s Stash, will kick off each month with a demo featuring local produce, followed by pop-up demos by other local chefs. Miller’s first Zoom will be 4 p.m. on Tuesday, Jan. 19. (Need Zoom Link)
In related news, Everyone’s Harvest has announced the hiring of Alyssa Huante as Assistant Office and Program Manager. Huante grew up nearby in Hollister and has a degree in Ecology from the University of California, Irvine. She is passionate about making a positive impact on her local community and the environment. She has worked in nonprofit administration, community outreach, and education for the past 10 years. In her free time, Huante enjoys exploring new places, hiking and camping, and hanging out at the beach with her family.
Chef Brandon’s Orange Salad
Directions: Zest the oranges by taking only the orange part of the peel with a fine grater. Cut the ends off of the oranges and cut off all of the peel leaving no white pith. Cut each orange into 4-5 rounds discarding any seeds. Shave fennel bulb reserving the leaves for garnish. Rough chop the olives. Combine orange zest with sherry vinegar, anise liqueur and whisk in olive oil for dressing. In a bowl place orange wheels, shaved fennel and olives with the dressing. Toss and arrange on serving plates. Finish each salad with fennel leaves and Spanish anchovies. Season with salt and pepper to taste. Serve.
Marci Bracco Cain
The Buzz PR LLC