Farm to Fork Restaurant Weeks

September is a special month in Sacramento. Not only is it Farm to Fork month, but it's also Food Literacy month! It's fantastic that they both serve similar purposes - to educate about where your food comes from.

Many know that the Food Literacy Center is my local charity of choice. Their mission is to inspire kids to eat their vegetables. They teach low-income elementary children cooking and nutrition to improve our health, environment and economy.

From September 8 to 25 it is Farm to Fork Restaurant Weeks with over 40 regional restaurants participating.  Food Literacy Center gets 10% of the Farm-to-Fork Restaurant Weeks menu and menu items sold. Last year they received over $14,000! 

I was privileged to try out the dish at Ella.

A video posted by catherine enfield (@munchiemusings) on

As it should, the dish is sourced from farms in the region. The lamb is from Emigh Lamb in Dixon.  I love Emigh lamb because it is all grass fed and raised without the use of growth hormones or antibiotics. It is flavorful without being gamey, which some people object to. Azolla Farms of Pleasant Grove supplied the peppers which added a lovely sweetness. Dwelly Farms, of Oakley, supplied the beans. 

Please go out and not only support the restaurants, but especially Food Literacy Center!

Farm-to-Fork Restaurant Weeks presented by Raley's is produced by California Restaurant Association Sacramento Chapter to benefit Food Literacy Center.