Southern Sonoma Country Life

A Walk in the Clouds

"Who will tell whether one happy moment of love or the joy of breathing or walking on a bright morning and smelling the fresh air, is not worth all the suffering and effort which life implies?"

Erich Fromm (Philosopher)

Photos - Frances Rivetti

Thoughts for a Rainy Day

 

"The best thing one can do when it's raining is to let it rain."

Henry Wadsworth Longfellow

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A poet is someone who stands outside in the rain hoping to be struck by lightning.

James Dickey

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The three great elemental sounds in nature are the sound of rain, the sound of wind in a primeval wood and the sound of outer ocean on a beach."

James Beston

Nature's Fall Table

Lichen, walnuts, oranges, persimmons, wood blocks and recycled potting containers set the scene for a nature-inspired centerpiece at Saturday's Fall Forager's Dinner. Talk the time to walk your neighborhood, a nearby trail and your own backyard in the next few days for all the bounty you could ask for to adorn your holiday table next week.


Though these photos (taken amongst several others I am holding on to for possible use in my almost finished first book) are mine, all credit for this gorgeous table goes to my friend Suzanne, whose magic touch beautifully transformed her kitchen into nature's abundant pantry.

Warm & Fuzzy - Windrush Farm's 10th Annual Holiday Arts Sale

Buy Local, Buy Fresh and Grow Your Own!

So, Prop 37, a measure that would have required the majority of foods produced with genetically engineered ingredients to be labeled in California, has lost at the polls this election week.

With 100 percent of precincts reporting, voters rejected the proposed labeling law by just six percentage points. The State of California would have been the first state in the nation to pass an initiative in which consumers would have the right to know whether food had been genetically altered.

Main arguments of the No Campaign against Prop 37 were that such labeling might stigmatize foods scientifically proven to be safe and that increased manufacturing costs utlizing non GMO ingredients would push the average family's grocery bill up by an additional $400 a year. Whether there's any truth in that we don't really know for sure.

Given the results at the polls, it's now more importantant than ever to embrace our local farmers and food producers, particularly here in Southern Sonoma County, most of whom are more than happy to tell us what their farming practices are.

Buy fresh, buy local, grow your own and look for the sorts of seasonal food products that don't require packaging or labels.

Make this fall season the start of a new or increased food buying awareness for your family's table.

 

 

 

Autumn Mists

Just before the rain came in. I know we don't have anything to complain about here in Sonoma County, compared to the devastating aftermath of the storm that hit the East Coast this week, but boy, did it chuck it down for our first major rainfall of the season on Halloween nights of all nights.

Blue skies were back over Petaluma the following day and look to be here for the next week or so, at least.

Bull Session in the Barn - Stories and Ghost Supper with Ane Carla Rovetta at Tara Firma Farms This Saturday

Tara Firma Farms Pumpkins on Pikes - Top Pick for Fall Festivities in and Around Petaluma

Don't miss out on one of the most spectacular fall events in Sonoma County, coming up this weekend at Tara Firma Farms, just outside of Petaluma.

Pumpkins on Pikes is an unforgettable experience. Gather the folks and friends and head on out to the farm on the border of rural I Street and San Antonio Road, Saturday, October 27th, from 2pm til after dark when hundreds of beautfully carved pumpkins illuminate peaceful, sloping pastures and rolling hills.

Pack your pumpkin carving tools, tablewares, beverages and a dish to share and enjoy grass-fed beef mini-burgers hot off the grill, at haybale seating under cover of the farm's spacious party canopy.

Because of its popularity and so that the folks at Tara Firma know how many pumpkins to have on hand, you must register ahead of time at BrownPaperTickets.com. Cost is $20 per person for non-farm CSA members, $15 for members. Kids under 5 attend for free.

Southern Sonoma County's Sublime Weber Ranch Dinner

"And Fall, with her yeller harvest moon and the hills growin' brown and golden under a sinkin' sun."Legend of the Old West, Judge Roy Bean

These images speak for themselves as to the visual beauty of a harvest season Weber Ranch Dinner in one of West Petaluma's most rustic, romantic family compounds.

After several year's of gazing online at tantalizing pics and delicious descriptions of the folks from Della Fattoria's special series of seasonal home patch dinners, calendar magic finally worked its wonders for seats at one of the long, farm tables nestled under the oak trees in the heart of the Weber's Skillman Lane property.

It was the last of the 2012 line-up of Saturday late afternoon/early evening epicurean soiree's out on the ranch. It was sublime in every aspect and balmy weather until dusk made for the icing on the cake.

Diners snap up seating during this exclusive series as soon as summer supper dates at the Ranch are released, on the Della website, each Spring. I can see why. A sensory explosion of seasonal goodness awaits as diners wander onto the peaceful, low-key property for late afternoon mingling with fans from all over the Bay Area, most of whom make it a priority to return each summer for the earthy pleasures of platter after platter of freshly grilled figs, frittatas, cheeses, nuts and tapenades and of course, huge, round loaves of Della Fattoria ranch-baked breads filled with baked bries and other assorted wonders.

And that's just for starters. By the time the afternoon has wound down for table seating, diners have wandered the ranch, peeped in at the famous bread baking operation, said hello to the chickens, petted the family's numerous, friendly pooches...

Deep, family-style dishes of fall salad with butternut squash were passed around, followed by toppling platters of grilled chicken and steak.

The Weber's know better than most anyone in the region the art of the table. Given the endless hours of energy poured into every aspect of their business, this level of gracious hospitality, at home is testament to the family's remarkable ability to share a deep appreciation for and celebration of the very best of what fellow artisan growers and provider have to offer.

Coffee and desserts from the bakery were savored as the sun set and the shadows drew in like a closing curtain in flawless theatre. 

First Ever Dungeness Crab Catch Extravaganza at Nick's Cove

In honor of the long-awaited arrival of recreational Dungeness crab season in Northern California, crab enthusiasts and their families are invited to partake in the inaugural Crab Catch at Nick’s Cove Restaurant, Oyster Bar & Cottages on Sunday, November 11, 2025 from 10 a.m. to 5 p.m. 

Throughout the day various crab-centric activities will be available for crustacean-lovers of all ages including a Tomales Bay crab-catching competition and award ceremony hosted by Liam Mayclem of KCBS’ FoodieChap and CBS 5’s Eye on the Bay; a cooking demo with Executive Chef Austin Perkins; a crab-infused cocktail “Crabby Hour;” and a three-course Dungeness crab tasting menu, with a portion of the day’s proceeds benefiting  Petaluma Educational Foundation.

“With its 80-year history on the pristine waters of Tomales Bay in Northern California, Nick’s Cove has always been a destination for recreational crab catching.  We’re excited to start what we hope will be a festive, annual tradition that’s a perfect, memorable day for the entire family,” said Dena Grunt, general manager of Nick’s Cove.

Competition

The Crab Catch starts at 10 a.m. when participants will take off in their boats from Miller Boat Launch, which is adjacent to Nick’s Cove.  Using their own boat, bait, crab pots and buckets, they will have four hours to catch as much Dungeness crab as they can (or their license will allow).  When the participants return to the shore, their hauls will be measured and weighed.  Those that return by 2 p.m. sharp to the Nick’s Cove patio will be eligible for awards in three categories:

·       Heaviest Haul - the most crab caught
·       Big Kahuna - the biggest single crab
·       Craziest Crabber - the greatest distance traveled from home by a participant 

Crab Catch prizes will be awarded by Liam Mayclem at 4 p.m.

The winner of the “Heaviest Haul” category will be considered the day’s Grand Prize winner and crowned the 2012 “Crab King” or “Crab Queen” of Nick’s Cove and receive an array of prizes, including a trophy; their name engraved on a commemorative plaque to be displayed year-round at Nick’s Cove; dinner for two at Nick’s Cove; an overnight stay for two at Nick’s Cove; and unlimited Dungeness Crab Mac & Cheese for a year at Nick’s Cove (for winner only).  The first place winners of the “Big Kahuna” and “Craziest Crabber” categories will receive dinner for two as well as a one-night stay at Nick’s Cove.  The second and third place winners in all three categories will receive a $100 and $50 gift certificate to Nick’s Cove, respectively.

The entry fee for the Inaugural Crab Catch is $40 for licensed participants who register by November 1 and $50 thereafter. A portion of the proceeds will be donated to the Petaluma Educational Foundation. To register, visit http://crabcatch.eventbrite.com.

Each Crab Catch participant will also receive a commemorative Nick’s Cove Crab Catch t-shirt and a Nick’s Cove metal water bottle. Should registered participants wish to spend the night in one of Nick’s Cove 12 luxurious Cottages, they will receive 30% off the regular rate for a Waterfront or Waterview Cottage on Sunday, November 11, 2025 (based on availability; advance reservations required).  The 12 on-site cottages at Nick’s Cove are designed with a rustic, nautical elegance and are ideal for relaxing and unwinding after a long day of crab-catching and feasting.  BBQ oysters are delivered to each cottage upon check-in, and a stay also includes complimentary continental breakfast for two delivered in the morning along with the San Francisco Chronicle. Several cottages also offer large soaking claw-foot tubs, wood burning stoves and a fully-stocked honor bar.

Cooking Demonstration

While the participants are out on the bay, land-lubbers are invited to attend a cooking demonstration by Executive Chef Austin Perkins who will be preparing his signature Dungeness Crab Mac & Cheese starting at 11 a.m.  Lunch will follow, featuring the freshly made Mac & Cheese along with a salad and a non-alcoholic beverage. $45 per person, including tax, gratuity and a commemorative apron. To register for the demonstration and lunch, visit http://crabcatch.eventbrite.com.

Crabby Hour and Crab Menu

After the Crab Catch, Nick’s Cove will offer a pre-dinner “Crabby Hour” from 4:30 – 5:30 p.m. featuring crab-infused Bloody Mary cocktails and Cucumber Cosmos with crab-crème fraiche foam in the Nick’s Cove Bar. Beginning at 5:30 p.m. Chef Austin Perkins will offer a four-course prix fixe Dungeness Crab Menu in the Nick’s Cove Dining Room, with a portion of the proceeds benefiting the Petaluma Educational Foundation. The menu includes Crab Louie Salad, Dungeness Crab Cakes, Dungeness Crab Risotto and dessert. $55 per person, exclusive of tax and gratuity. For reservations, call 415-663-1033 or visit OpenTable.com.
 

Petaluma Educational Foundation is a privately funded, non-profit organization whose primary goal is to raise money in the community to benefit education and create equal opportunities for learning in the classrooms of Petaluma schools. Since 1982, PEF has been changing the lives of teachers and students everyday in all 36 public, charter and non-profit private schools in the Petaluma area. Over the past 30 years, PEF has raised more than $5 million to provide over 1,500 grants to Petaluma schools and thousands of scholarships to students graduating from each of the city’s six high schools.

Located just a half-hour west of Petaluma and 50 miles north of San Francisco, Nick’s Cove Restaurant, Oyster Bar & Cottages is a delicious, relaxing and beautiful destination year-round. A local institution for more than 80 years on the West Marin County coastline, it is surrounded by tranquil waters, sandy ecological beaches, abundant wildlife and views of the rolling hills across the Tomales Bay. Led by Executive Chef Austin Perkins, Nick’s Cove Restaurant serves the finest seasonal, sustainable California cuisine sourced from the area’s abundant Marin and Sonoma County farms as well as fresh seafood and Tomales Bay oysters. Nick’s Cove and Chef Perkins have garnered significant acclaim from local and national press in the past 12 months, including Martha Stewart Living, Details, Men’s Journal, Los Angeles Magazine, 7x7 and the Marin Independent Journal, among many others.

Whether coming for brunch, lunch, dinner or an overnight stay in the property’s luxurious Cottages, Nick’s Cove offers a private, relaxing and welcoming getaway for guests in any season. Nick's Cove is located at 23240 Highway One, Marshall, CA 94940. For reservations and additional information call 415-663-1033 or visit www.nickscove.com.