Farm to Pantry is a gleaning non-profit organization that rescues produce from farms and backyard gardens in Sonoma County that would otherwise go to waste, and delivers it to families in need—one in three people in Sonoma County is facing food insecurity. They glean produce from over 250 properties, with the help of over 350 volunteers, and deliver it to 85 community partners. The food is out there and Farm to Pantry goes and gets it—they are the bridge between abundance and need. About Farm to Pantry
As we kick off a new season, we are excited to announce our new national partnership with Piper Sonoma sparkling wines. Both Piper Sonoma and Farm to Pantry share roots in Healdsburg and throughout Sonoma County and a dedication to sustainable farming, the environment and food justice. Piper Sonoma and their commitment to philanthropy has been one of their core values for many years, and we are so grateful to partner up with them to address food insecurity in Sonoma County and beyond. – Duskie EstesDuskie on the Partnership
Farm to Pantry Executive Director and chef Duskie Estes has worked for two decades fighting for ethical sourcing, advocacy for small farmers, and fighting food insecurity in Northern California and at the national level. From 2001 until 2019, Duskie worked in her acclaimed San Francisco farm-to-table restaurant, ZAZU Kitchen + Farm, and with her meat company, Black Pig Meat Co. All the while, she has dedicated herself to fighting for hunger relief. She has held positions at Share Our Strength, leading their service programs, and has worked at the White House fighting for healthcare under the Clinton administration. She also ran the kitchen at Glide Memorial and cycled for No Kid Hungry. She gained national fame for competing on Food Network’s Next Iron Chef, Guy’s Grocery Games, and has been featured on the Food Network and PBS. When not working, she spends time on her farm with her husband, John, daughters, Brydie and Mackenzie, and their animals. Duskie Estes



1 ½ tablespoons olive oil In a saucepan on medium heat, sauté the leeks in the oil, until fragrant, about 5 minutes. Set up a pot of salted water to blanch the snap peas, heat up the stock in another sauce pan on high heat, and set up an ice bath. Add the Arborio to the leeks and stir to coat the grains of rice in oil. Add the sparkling wine to the risotto and stir. Take a sip of the Piper sparkling in your glass. Gradually add the stock a ladle at a time stirring constantly. Meanwhile, blanch the snap peas in the boiling salted water a few minutes until tender. Strain and plunge in an ice bath. Once cool, puree in a blender with tarragon. The Arborio should cook about 20 minutes, until just cooked through. Mound the risotto with butter, pecorino, and snap pea puree. Season to taste with lemon juice, salt, and pepper. Spoon into pasta bowls and garnish as you see fit.
Snap Pea & Tarragon Risotto
SERVES 4
INGREDIENTS
3 leeks, white part only, cut in half rinsed and sliced into ½ moons
1 ½ cups Arborio Rice
1/ 2 cup Piper Sonoma Sparkling Wine
1 quart vegetable or chicken stock
8 ounces sugar snap peas, strings removed
½ bunch tarragon, picked
1 tablespoon unsalted butter
2 ounces freshly grated pecorino cheese, saving some for garnish
1 Meyer lemon, freshly squeezed
kosher salt and freshly ground black pepper
optional garnishes: chives (cut into ¼ inch batons), roasted radishes, mustard flowers, snap peas (blanched and halved)PREPARATION