It certainly does take a village (as well as a farm or two) to launch a successful fundraising gala each year and (site sponsor) Petaluma Educational Foundation's scores of friends and dedicated board members are now busy finalizing the glitz and glamor of this year's Rat Pack themed BASH.
But without the community's support in the form of the major local businesses and corporations that underwrite the event, funding the future of major impact and enrichment grants for Petaluma's city-wide students simply would not be possible.
And who better than Sonoma County's beloved Clover-Stornetta Farms to blaze a trail of leadership amongst a core group of companies to present this year's 2010 PEF BASH?
“PEF is one of those organizations that has a clear mission, exceptional leadership, that generates transparent tangible results," says family owned Clover-Stornetta Farms President Marcus Benedetti. "Clover-Stornetta Farms hopes that in some small way we can help perpetuate its reach.”
In fact, Clover-Stornetta reaches thousands of school children in the south county and beyond each and every day. Clover's extensive dairy products are a favorite amongst Petaluma families.
If you are out of the distribution area for Clover and you fancy your hand at this delicious recipe from the Clover website, feel free to substitute top quality dairy products from your neck of the woods.
Peach & Walnut Buttermilk Pancakes
2 cups all-purpose flour
4 tablespoons of sugar
¼ teaspoon of salt
1 tablespoon of baking powder
¼ cup of vegetable oil
2 tablespoons of CLOVER BUTTER, melted
2 CLOVER EGGS
1 ½ cups CLOVER BUTTERMILK
1 ½ ripe yellow peaches, peeled and diced small
¾ cup of toasted walnuts, chopped
Dice the peaches into small pieces, sprinkle with 2 tablespoons sugar, then set aside.
Combine together flour, 2 tablespoons sugar, salt and baking powder in a medium bowl; create a well in the center. Place the oil, butter, eggs and buttermilk in the well. Mix by hand (do not beat) until all ingredients are completely incorporated; fold in peaches and walnuts.
Spoon ½ cup batter per pancake onto a hot, well oiled griddle; use the bottom of the measuring cup to slightly spread the pancake batter into an even sized circle. Cook until bubbles begin to form, flip pancakes over and cool on the other side until golden brown; repeat process until all pancakes have been cooked. Keep pancakes in a warm, 200 degree oven until all have been cooked.
Serve while hot with warm maple syrup.
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