Commentary: 3rd annual ‘Bounty of the County’ Oct. 11 |

Commentary: 3rd annual ‘Bounty of the County’ Oct. 11

Local produce will be featured at the "Bounty of the County" event on Oct. 11.
Submitted Photo |

The heat of summer is over and evenings are crisp and delightful.

What a perfect time to spend a Sunday night mingling with friends and local farmers, and listening to the jazz and smooth rhythms of Cool Heat.

Nevada County Grown, publisher of the “Farm Guide,” is planning their third annual community event, “Bounty of the County,” Oct. 11 to celebrate our growing agriculture and food movement in Nevada County.

“This year we are excited to expand this event by partnering with Sierra Vintners. But we are still focusing on our local restaurants, farms and ranches. We plan for this event to showcase the bounty that makes Nevada County agriculture fantastic,” said President Patty Bielen.

“Bounty of the County” will be held on the patio at the Holiday Inn Express in downtown Grass Valley from 5 to 8 p.m.

Top chefs from local restaurants will prepare and serve “small plates” using ingredients from our local farmers and ranchers. Five wineries — Bent Metal, Bear River, Lucchesi, Smith, and Wine Ridge as well as Ol’ Republic Brewery — will be joining us.

Wet weather will move the event indoors with even more cause to celebrate.

Your ticket covers an abundance of tastings and sipping from five different wineries as well as Ol’ Republic Brewery.

It’s a great opportunity to sample some of the offerings of local top chefs that perhaps you haven’t visited yet, or perhaps aren’t on your “favorites” list.

Matteo’s Public and Three Forks from Nevada City will offer a delicious sample from their menus.

The new Wheyward Girl Creamery will present cheese tastings and wine pairings.

In Grass Valley, the entrees come from two continents — Trattoria Milano’s is offering a traditional Italian dish and Diego’s one of their South American specialties to taste.

For those not choosing wine and beer tastings, Soleil Juice will be preparing fresh juices.

Desserts by Nana’s Bakery and Emily’s Catering will top off the evening.

Nevada County Grown grew out of the local food movement which began to take shape in 2007. It was incorporated in 2008 as a nonprofit, 501(c)(3) marketing organization to promote farmers and ranchers while educating the general public about the importance and value of agriculture to our county.

For the past eight years, they have developed and distributed the farm guide and other projects.

“Bounty of the County” kicks off the effort by Nevada County Grown to create a “food hub” which will actively manage the aggregation, distribution, and marketing of local products to continue to strengthen farmers’ abilities to satisfy wholesale and retail demand.

Proceeds from this event will support this effort and other marketing strategies.

This years’ farm and ranch products will be provided by: First Rain, Fowler Family Farm, Grass Valley Grains, Super Tuber, Starbright Acres Family Farm, Greg’s Organics, Riverhill Farm, the Johnson Family Farm and others.

Tickets are $40 in advance and $50 at the door. Food–only tickets are $30 in advance and $40 at the door. They can be purchased online at: or at Briarpatch Co-op.

They are also available at the tasting rooms of members of Sierra Vintners. For more information, go to

Tomato Mushroom Bruschetta

This recipe was one of the popular offerings at last year’s Bounty of the County. It is easy to prepare at home and perfect for using up those last tomatoes from the garden.


3 ripened tomatoes

1/2 pound sliced mushrooms (about 2cups)

3 to 4 tablespoons extra virgin olive oil

1/2 cup finely chopped fresh basil

Salt and fresh ground black pepper

1/2 cup grated Parmesan cheese

One baguette (or 4-6 slices of French bread)

Preheat a gas grill to medium high or the oven to 375 degrees.

Sauté the mushrooms in some of the olive oil over medium high heat, until they begin to brown.

Add the basil, salt and pepper. Remove from heat.

While mushrooms are still warm but not hot, add the Parmesan and stir just to blend and cheese softens a bit.

Slice the tomatoes 1/2-inch thick.

Cut off a 12-inch piece of the baguette and slice lengthwise.

Brush the inside of the bread lightly with remaining olive oil.

Put both halves, soft side up on the grill or in the oven for 5-8 minutes or until the outside is getting a bit crunchy, but the inside is still soft. Remove the bread and layer with sliced tomatoes adding the sautéed mushrooms over all. Return to the grill or oven just until heated through. Makes about 6 servings.

Patti Bess is a freelance writer and author from Grass Valley. She has written and provided recipe development for more than 30 magazines

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