360 Eggs. 20 pounds of Mesclun. 10 pounds of Pizza Dough. 10 giant Ciabatta Loaves. 10 Sourdough Baguettes. 6 pounds of Cream Cheese. 30 pounds of Grass Fed Beef. 8 pounds of Almonds and Walnuts. 2 gallons of Olive Oil. 15 pounds of Oyster Mushrooms. 10 pounds of Onions. Umpteen bags of Herbs and Edible Flowers. And many other delicious ingredients like honey, jam and lemons. All either grown in Reno, very close to Reno, or less than 150 miles from here.

The bounty was dished up (ha!) at the annual local food and wine tasting called Organic Uncorked, last night at Moana Lane Nursery to benefit Nevada Econet, Northern Nevada’s Environmental Resource. And with the help of Jennifer Bushman and Lynn Slovak, a nutritionist, we made the taste buds of more than 250 guests sing. We and the growers of course!


I mean it was quite the spread if I do say so myself, and I am just blown away at the bounty that we have here in Reno, let alone in Northern Nevada. Are our fingers tired from peeling all of those eggs? Why yes, thanks for thinking of us. Was it worth it? SO worth it! We even made the aioli to bind up those lovely eggs with their herby friends. Check out the lovely Chilled Beet Soup with Cucumber, Crème Fraiche and you guessed it, Fresh Herbs!

The guests got to meet many of the growers in person. Imagine eating some oyster mushroom, cream cheese and tarragon pizza while chatting with the mushroom guy about how he gets those fungi so big. Or picture noshing on a devilled egg crostini with smoked salmon and chive flowers, while schmoozing with the woman who grew those chives and chopped the flowers just for you! (You need to come next year!)

People! Local food does not just mean produce! You can score farm fresh eggs, beef, chicken, lamb, pork, turkey, honey, nuts from so many sources and grab local Model Dairy milk and butter in the cold case at the grocery. All it takes is a little preparation and planning. In fact Nevada Home Magazine, Nevada Econet and their sponsors put out a local eating guide which you can pick up at the West Street Market all summer long! Hooray! Also you could grow some food for yourself! (Joe and I are reasearching that very thing at the moment. Keep your eyes peeled for news on the yard!)

There are so many farmers’ markets starting up now, at each end of town and at different times during the week, you’ve got to get to one. Bring your own bags and a fistful of ones. You’ll taste summer on your table, and you’ll smile knowing that the corn cob you just slathered in butter was picked just hours before it landed on your dinner table.

Our family bought a CSA Basket for the summer and fall. This is a great way to experience a variety of local produce every week. The basket starts coming in July, and I’ll be using the contents for new eating inspiration in this very space. Stay tuned!

Here’s a recipe for last night’s most popular bite. The Reno Gazette Journal published it last week. If you can’t find all of the herbs at the market at once, feel free to improvise or throw in some arugula.

Grilled Local Beef with Fresh Herbichurri Sauce on Ciabatta
Serves 20 carnivores for appies

3 pounds locally sourced beef, Tri Tip, London Broil or Flat Iron Cut
(try Wolf Pack Meats or Home Grown Nevada)
Kosher Salt
Fresh Cracked Black Pepper
1 large ciabatta loaf from Truckee Sourdough

Have beef at room temperature before grilling. Season meat very generously with salt and pepper on each side, pressing seasoning into beef with your hands. Preheat grill to high heat, about 550-600 degrees. Grill meat about 4 minutes on each side for 2 inch thick meat, about 3 minutes per side for thinner cuts. Let the meat rest on a platter, covered with foil, about 15 minutes before slicing. Slice thinly against the grain of the meat, reserving meat juice.

Slice the ciabatta into ½ inch slices on the short side, then cut slices in half. Drape one slice of beef per bread slice and spoon with jus. Serve with a teaspoon of Fresh Herbichurri Sauce. Arrange on a platter and serve immediately.

Fresh Herbichurri Sauce
Makes about 2 cups

Try to source herbs, shallots and garlic locally at the Great Basin Food Coop or the Farmer’s Market. Good organic olive oil is available from the Coop as well, but if you can’t get there a good one is World Market All Natural Extra Virgin Olive Oil (the price is great!).

1 bunch fresh flat-leaf parsley, well washed
1 bunch cilantro, well washed
3 branches fresh rosemary, well washed and leaves removed from stems
6 stems fresh thyme, well washed and leaves removed from stems
1 bunch fresh chives, well washed
½ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
2 medium shallots, peeled
1 clove garlic, peeled
1 teaspoon dried hot red-pepper flakes
1 teaspoon kosher salt
½ teaspoon fresh black pepper

Place all ingredients into food processor. Pulse at first to get everything going, then whiz everything about 30 seconds to a minute to combine. Scrape down the sides and pulse again. Transfer to serving dish and serve with a small ladle. Serve at room temperature.

Store in refrigerator. This sauce can be made 2 days ahead!!