Autumn is the best time of year – pumpkin picking, cozy sweaters, hot apple cider, pie baking and pumpkin flavored everything! There are plenty of fun fall events in Northern Nevada that are great for you and your family.

 

Renner Farm Corn Maze and Pumpkin Patch - Smith, NV

rennerfarm

This family farm has a corn maze and pumpkin patch every fall season that you and your kids can visit. They have fresh, homegrown produce for sale, a pumpkin patch, a corn maze, hayrides and a bounce house. Their corn maze is open from September 22 – November 4.

 

Lazy P Farm’s Fall Farm Festival – Winnemucca, NV

Lazy P

This family operation works to share their love of farming and agriculture with the Northern Nevada community. Their Fall Farm Festival is all about teaching children while they have fun. Children can put their knowledge into action while playing with live farm animals, exploring through the corn maze, and learning about growing corn and pumpkins.

Make sure to check out their website for all their fall events!

 

Andelin Family Farm Pumpkin Patch and Corn Maze – Sparks, NV

Andelin

Andelin is all about family. There are plenty of events to take advantage of during the fall season. On top of their pumpkin patch where you can pick your own pumpkin, and their corn maze you can meander through, you can also participate in their zombie paintball, scarecrow paintball, corn creepers haunted attraction and more!

Their website explains all of their events and the dates you can go to enjoy.

 

Corley Ranch Pumpkin Patch – Gardnerville, NV

Corley Ranch

If you’re looking for the cutest ranch in Gardnerville, Corley Ranch is your spot. They are a real working ranch raising cattle, farming, hay and pumpkins. You and your family can enjoy the hay slide, kiddie land straw maze, farm animals, miniature golf, pig races, hay wagon rides and the corn maze. They also have a giant sling shot and train rides.

 

Lattin Farms Fall Festival – Fallon, NV

Lattin Farms

This amazing farm in Fallon, NV transforms into a fall wonderland. This year you can take advantage of the corn maze, the pumpkin patch, Kid’s Korner, the Scarecrow Factory, Crafters Marketing and the Pumpkin Tower. You won’t want to miss out on these events through the month on October!

 

No tricks here: Halloween recipes easy to create and share.

Written by Tamara Berg

Halloween is in the air. Leaves are piling up on the ground, pumpkins are everywhere, and maybe you’re still searching for the perfect costume. If you need that costume for a party, you probably need to bring a treat with you. As my invites piled up, I wondered what kind of appetizer I could bring that’s easy yet shockingly good. If you’re like me and your costume requires plenty of makeup or assembly, you probably want to spend minimal time working in the kitchen. So I sat down with food stylist Patty Mastracco from Idofood.com as she picked out some of her simplest recipes for a sweet and savory Halloween.

Mastracco says Halloween is all about having fun in the kitchen. She has two items that are staples in her fridge for the holiday.

“I like to use chocolate and cheese. These items are easy to work with, and it’s all about keeping things simple, savory, and sweet,” Mastracco says.

All recipes courtesy of Patty Mastracco, recipe developer in Granite Bay.

Ranch Cheddar Pumpkin Sandwiches

(Serves 8 to 12)

CheddarPumpkins

1 package Alouette ranch cheddar spreadable cheese
12 slices thick-cut French bread
12 small pieces celery
1 chopped red bell pepper, or 3 to 4 mini peppers
1 can black olives

Spread cheese onto bread slices. Using edge of a knife, make curved lines from top to bottom to make pumpkin ridges. Place celery at the top to make stem. Cut red pepper into small, curved pieces, and place on pumpkin to make mouth. Cut olives into triangles or slices to make eyes and nose. Serve immediately.

Chocolate Spiders

(Serves 6 to 8)

ChocSpiders

1 bag large pretzel twists
8 chocolate-covered marshmallow cookies

1 package candy eyes

1 bar baking chocolate, melted

Break pretzels into 1½-inch curved pieces, using 4 for each spider. Carefully press into lower part of each cookie. Dab the back of candy eyes with a tiny bit of melted chocolate using a toothpick and press onto spider. Store in refrigerator or serve immediately.

Cheesy Monsters

(Serves 8 to 12)

CheesyMonsters

8 ounces cream cheese
1 cup cheddar cheese, shredded
¼ cup green onions,chopped
¼ real bacon bits
24 small pretzel sticks
24 large candy eyes

Stir together equal amounts of cream cheese and cheddar cheese, then stir in a little green onion and bacon bits. Shape into 1½-inch balls and roll each in more shredded cheddar cheese. Place small amount of cream cheese on one end of pretzel sticks and use to glue on candy eyes. Press into cheese monsters.Serve chilled.

Note: Monsters may be prepared 1 day ahead, but add pretzel eyes at the last minute as they’ll become soggy if stored overnight.

 

You can find more recipes created by Mastracco at her website, Idofood.com. Mastracco is available for catering, recipe creation, and cooking segments.

 

 

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You may recognize Tamara Berg’s name if you’re a local news viewer. Berg is the weekday morning meteorologist at KCRA 3. When she’s not tracking storms, Berg enjoys eating some of the best foods from around the region. She’s been writing restaurant reports around Northern California for more than five years. Berg loves being outdoors with her husband and attending food events across

Raise A Glass To 150 Years Of Martinelli’s Ciders & Juices

Sponsored By: Visit Santa Cruz

Martinellis Company Store Photo Credit Garrick Ramirez 1

(Photo by Garrick Ramirez)

Beloved sparkling cider and apple juice producer S. Martinelli & Company is celebrating its 150th anniversary in 2018, and we’re bubbling over with excitement! Founded in Watsonville in 1868 — the same year Ulysses S. Grant was elected president — the effervescent company is still family owned, locally based, and making juice the way it always has: fresh and 100 percent natural. We’ve got the inside scoop below, and trust us, it gets juicy!

Martinellis Company Store Photo Credit Garrick Ramirez 2

(Photo by Garrick Ramirez)

It’s likely you were introduced to Martinelli’s via the iconic, coveted, apple-shaped glass bottle you begged your mom to buy on trips to the market. Then at Thanksgiving, you felt so cool filling your child’s cup with sparkling cider from a Champagne-style bottle … pinky up! You weren’t alone. It’s believed that Dean Martin would swig Martinelli’s — not martinis — onstage, and Martinelli’s cider doubled as Champagne in Hollywood movies during Prohibition.

Screen Shot 2018 10 19 at 5.01.44 PM

(Photo courtesy of S. Martinelli's & Co.)

But before the Rat Pack and the 18th amendment, there were the Swiss-born brothers, Stephano and Luigi Martinelli, who immigrated to the U.S. during the Gold Rush years and started farming apples in present-day Watsonville, just south of Santa Cruz, Calif. They introduced a fermented, or “hard,” cider in 1868, and by 1885, they were churning out 15,000 gallons a year (fast forward to 2017, Martinelli’s produced that much in less than two hours). The brothers began racking up gold medals for their cider at state fairs, which explains the medals you see on the labels today. In anticipation of Prohibition, Martinelli’s bottled its first unfermented — alcohol-free — apple juice in 1917. In 1933, the brand introduced its famous apple-shaped glass bottle with the slogan “Drink Your Apple a Day,” and the rest is history.

Martinellis Company Store Photo Credit Garrick Ramirez 3

(Photo by Garrick Ramirez)

Turns out, Martinelli’s was way ahead of its time, doing the local-artisan, farm-to-bottle thing. To this day, Martinelli’s produces fresh juices without any preservatives or sweeteners. Go ahead, pick up a bottle and count the ingredients: It’s just juice. No mystery ingredients or unpronounceable words. It’s why mom let you drink your apple a day.

Screen Shot 2018 10 19 at 5.06.01 PM

(Photo courtesy of S. Martinelli's & Co.)

During the early 20th century, that juice was hauled around in a classy 1932 Ford Model B truck with a giant cider bottle attached. In celebration of its 150th anniversary, Martinelli’s completely restored the truck for public appearances at local events throughout Northern California.

“This truck dates back to my grandfather’s era and was originally used for hauling apples and delivering juice to customers,” says John Martinelli, CEO and fourth-generation family member. “Using old photos as our guide, we restored the truck to look like it did 86 years ago.”

Martinellis Company Store Photo Credit Garrick Ramirez 5

(Photo by Garrick Ramirez)

Martinelli’s also slapped a special edition label on its sparkling cider, which you can nab at the memorabilia-filled Martinelli Company Store in Watsonville. Grab a stool at the wooden bar, where you’ll be treated to complimentary samples and introduced to the company’s many other tantalizing flavors, including sparkling juice blends of mango, marionberry, and pomegranate.

Martinellis Company Store Photo Credit Garrick Ramirez 4

(Photo by Garrick Ramirez)

Fun fact: It takes two apples to make one 10-ounce bottle of apple juice, but Martinelli’s juice actually is a blend of freshly pressed, locally grown apples, including Newtown Pippin, Gala, Fuji, Granny Smith, Jonagold, Mutsu, and Honeycrisp. After being pasteurized, the juice is allowed to cool in the bottle to retain its naturally fresh flavor.

Screen Shot 2018 10 19 at 5.08.13 PM

(Photo courtesy of S. Martinelli's & Co.)

And because we know you’re dying to ask, what about the hard stuff? To commemorate its 150th year, Martinelli’s launched a brand-new hard cider that, like its prized juice, is made from fresh apples. For now, you can find it exclusively at Northern California Costco stores. So who’s ready to start drinking more apples?

Giveaway Alert: Two lucky winners will receive one weekend pass each to Wellness Weekend, November 9-11, 2018. Sweepstakes to be held October 13-27, 2018.

WRITTEN BY ANNORA MCGARRY

PHOTOS COURTESY OF GRANLIBAKKEN LAKE TAHOE

It’s easy to get into a rut as we approach the winter season. Less sunlight, cooler temperatures, and a busy holiday season around the corner make it easy to relax your well-being goals. It may happen slowly — now you’re only going to the gym once per week, rather than the three times per week that you were maintaining earlier in the summer. You might be eating more, snacking in front of the TV long after the sun has gone down … but wait, it’s only 8 p.m.!

Don’t let this season get you down — use it as a time before the rush of the holidays to reset your wellness goals and connect with like-minded people. The seventh annual Lake Tahoe Wellness Weekend features three days of mindfulness in the Sierra Nevada, Nov. 9-11. Immerse yourself in an educational seminar, or grow in your practice with a movement workshop. Wellness Weekend features two tracks of classes, movement and lecture-based, creating a unique fusion that is designed to rejuvenate your mind, body, and spirit.

Wellness Weekend

Read more: Win 3 Days of Well-Being at Lake Tahoe

It has become incredibly important to focus on the foods that you eat and to make sure that you are only putting good things into your body. Every year the United States Department of Agriculture releases a list of 12 fruits and vegetables, which have tested positive for numerous pesticides and herbicides. In this article, we will be taking a look at the dirty dozen and the fifteen cleanest foods that you should be eating. If your health is a priority for you, you should click here for more about the latest health news and trends.

Read more: A Guide To The Dirty Dozen And 15 Clean Foods To Choose Instead

WRITTEN BY SUZIE DUNDAS

While tourists and locals alike have been hiking, mountain biking, and hopefully getting one or two beach days in, the professionals who keep Tahoe’s food scene lively have been hard at work. This summer, we saw a variety of restaurant openings, including some rather creative grassroots options run by longtime Tahoe locals.

In Truckee, it's been an active summer for restaurant openings and expansions, and several new offerings away from the main downtown area are drawing attention, including Drink Coffee, Do Stuff and Truckee Brewing Co. on Pioneer Trail. DCDS is the new endeavor from retired pro snowboarder Nick Visconti, who developed a love for coffee while sampling Swiss cappuccinos, espressos, artisan coffees, and more on a ski trip to the Alps. He spent five years on roasting apprenticeships with various Pacific Northwest coffee roasters, determined to roast his own coffee in his hometown. Now, DCDS brews seven various light and dark offerings, as well as a decaf, and is open for visits every day from 9 a.m. – 5 p.m., Monday through Friday.

Drink Coffee

Nick Visconti, owner of Drink Coffee, Do Stuff. Courtesy photo

 

Read more: Sierra Scoop | Fall 2018

STORY AND PHOTOS BY SUZIE DUNDAS 

Edible Reno-Tahoe readers know there’s no shortage of wine-centric destinations in Northern California. Napa, Sonoma, and the burgeoning wine areas of Placerville and Apple Hill are popular destinations for Reno and Tahoe oenophiles, but there’s an even closer, albeit occasional, destination for trying the latest rosé that’s all the rage or Beaujolais du jour: Squaw Valley.

Tasting 

Read more: Squaw Valley Alpen Wine Fest has more than the usual Napa Valley offerings

WRITTEN BY CHRISTINA NELLEMANN 

PHOTOS BY JOLENE COOK 

You may love the local food movement, but not everyone has the time to visit or tour their favorite farms and ranches. During the month of September, many locally grown foods are coming to several Reno restaurants as well as a special event at West Street Market on Sept. 13 in Downtown Reno. But first, you can brush up on the Northern Nevada farmers by watching a few videos.

Todd Avanzino Farms 

Avanzino Farms video from Meet Your Farmer

Read more: Meet Your Farmer Project continues with farm/restaurant partnerships

WRITTEN BY HEIDI BETHEL 

Front Fall

It’s hard to sum up the serenity and history of a place that’s been on the map since the 1800s in just 500-ish words. Owners John and Patty Brissenden acquired Sorensen’s Resort in Hope Valley in 1982 and have the same affliction when describing the place. 

Read more: Sorensen’s Resort offers event-filled August and September

PLEASE NOTE: This blog post features an event that has already passed.

COURTESY OF NEVADA ECONOMIC DEVELOPMENT CONFERENCE

From the business skill sets needed to be a modern farmer, to Nevada's newest, and perhaps most controversial, cash crop, the Nevada Economic Development Conference is offering a unique behind-the-scene's glimpse at our local agribusiness economy. 

Edible Communities is a media sponsor for the Agribusiness track for the fourth annual event presented by the Western Nevada Development District that will take place Aug-20-22 at the Atlantis Casino Resort & Spa in Reno, Nevada. Registration and information is available at www.nvedc.com.

The agribusiness sessions will let you meet some of the creative minds that are necessary to solve our growing need for sustainable and affordable food sources, a topic we addressed in this summer's edible Reno-Tahoe magazine.  

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Read more: Agribusinesses Most Creative Minds Converge at the Nevada Economic Development Conference Aug 20-22

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