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A SEAT at the

TABLE A Female-Fueled Holiday Hosting Guide BY FARMGIRL FLOWERS


This holiday hosting guide is a collection of some of our very favorite, very shippable female-founded and -run companies in the food and beverage spaces. From bubbles to bread to blooms, we’ve got you covered on all the resources you need to host a female-fueled dinner of your own.


Hey there! When I started Farmgirl one of the biggest misconceptions I had about the floral business was about the role women would play in the floral industry. I think, like so many others, I had become used to seeing the friendly and female face behind the counter at the local flower shop. I assumed flower farms would be no different but, as it turned out, I couldn’t have been more wrong. From the wholesale markets to the farm level, the floral industry is dominated by men. And the same is true of agriculture as a whole. As of 2017, according to the USDA Census of Agriculture, women account for 36% of farm operators in the United States. And while this trend is changing (the number of female producers increased by 27% from prior census data in 2012), the face of agriculture has been, and still is, mostly men.

I couldn’t help but think about how ironic it is that for a traditional meal that, in most traditional families, is made and served by women, most of the food made and the drinks drank come from farms and producers that are mostly male. So much of how I grew up has informed how I go about being female and a female business owner. As I was beginning to brainstorm our holiday lineup and what I’d want on the Thanksgiving table, I thought back to my own family table and my mom - making the food, serving dinner, and clearing the plates. I couldn’t help but think about how ironic it is that for a traditional meal that, in most traditional families, is made and served by women, most of the food made and the drinks drunk come from farms and producers that are mostly male. It’s the same irony I live and work with at Farmgirl. Our flowers are received, processed, designed, shipped, supported and marketed by a team that is predominantly female. And, at least 80% of the time, our flowers are sent by women to women. And yet they are, just like the food on the table at my family holiday (and yours), mostly grown by men.

I know some incredible farmers. Men who have grown great businesses and teams in the pursuit of creating a company that does things the “right” way. My desire to support female founders and female-run companies does not mean I want to stop buying from these all male-owned businesses. Rather, with this guide and with continued awareness my hope is that I will find more women who are doing the same - building companies, growing teams and providing Farmgirl with gorgeous cut stems of flowers. Or, in this case, growing or making incredible food and drinks to dress our tables come Thanksgiving. Like most problems, this one won’t be solved overnight. But, again like most problems (at least in my life), I find the most practical solution is to vote with my dollars. I buy from the businesses that I want to support - because of their product, their leadership or their practices. The holiday spread you will find in the following pages is made by women. Not only cooked by women, but grown, raised, distilled and fermented by women. If you’re looking to support more women in business, the food you put on the table this holiday is a great place to start. xx,


The holiday spread you will find in the following pages is made by women. Not only cooked by women, but grown, raised, distilled and fermented by women. If you’re looking to support more women in business, the food you put on the table this holiday is a great place to start.



TABLE At Farmgirl, it’s a fact that our burlap-wrapped bouquets are our signature arrangements. They’re the swoosh to our Nike, the golden arches to our McDonald’s and the apple to our, ahem, Apple. But, as we’ve continued to grow, our customers have turned to us for more than just birthday, anniversary and “just because” gifts. Helping our customers to set the tone for Thanksgiving dinner with a few thoughtful (and floral) details has been our pleasure for a few years now. Our shippable tablescapes are simple, stunning solutions for when you want to go a little above and beyond in your hosting duties.

24 TURKEY DIET Thanksgiving Tablescape farmgirlflowers.com


MIXED DRINKS FOR MIXED CROWDS Q: One of the most difficult things we find during the holidays is catering to everyone’s unique tastes. When it comes to cocktails, how do you please everyone (without hosting an open bar)? A: Strike a balance with an all around palette pleaser - something that’s a little sweet and a little tart at the same time. I love a shrub because it works just as well in a cocktail as it does in non-alcoholic beverages (just mix with soda water and serve over ice)! Pro Bartender Tip: if you’ve over indulged the night before the shrub and soda mix also makes a great hangover cure.

Kit Taylor, is a bartender, mezcal enthusiast and California native who has been working in Bay Area hospitality for seven years. You can find her mixing, pouring and climbing the ladder to the top shelf at Prizefighter in Emeryville.

SHRUB IT OFF In laws, great uncles, nieces and nephews - oh my! Shake (or is it shrub?) it off with this tart cocktail!! We think this drink is a great way to kick off the meal (or keep you company in the kitchen while you cook)!

1.5 ounces Freeland Gin .75 ounces Inna Quince Shrub .25 ounces fresh squeezed lime juice 1.5 to 2 ounces ginger ale Fresh mint, lime (to garnish) Combine gin, shrub and lime juice in a shaker with ice. Shake briefly and then pour into a glass over ice. Top with ginger ale and swirl to combine. Garnish with a ½ lime and fresh mint. Enjoy! Not a gin fan? This recipe also works with bourbon!

A SWEET START Whether you’re hosting your first or forty first Thanksgiving dinner this year, it’s all too easy for appetizers to feel like an afterthought when you’ve got sweet potato casserole on the brain. But trust us, giving your guests something to do (and munch on!) while you’re solving caramel conundrums in the kitchen is going to come in clutch on Turkey Day. We dreamt up this sweet (and simple!) start to the meal especially for our Thanksgiving shoot, so believe us when we say this one is Farmgirl tested (and wholeheartedly approved)! Enjoy!

“INNA JIFFY” APPETIZER Rustic Bakery Olive Oil & Sel Gris Flatbread Bites Cowgirl Creamery Fromage Blanc INNA jam Blackberry Jam Fat Gold Olive Oil Two tbsp. crushed pistachios Sea salt

Smear a small spoonful of fromage blanc on each flatbread and top with a dollop of jam. INNA JAM Triple Crown Blackberry Jam innajam.com

Drizzle with olive oil and garnish with a pinch of pistachios and salt. Rejoice that this is the one dish you’re serving that doesn’t involve an oven. MADE BY THE WOMEN AT FARMGIRLFLOWERS.COM



High heat or low and slow? To stuff or not to stuff? And what is a judy bird anyway? Let’s get down to brass tacks and talk about the star of Thanksgiving dinner (aside from the flowers, of course) - the turkey! Our female-fueled feast features a golden brown bird from D’Artagnan Meats, a gourmet food purveyor founded and run by CEO, Ariane Daguin. And for the vegetarians/vegans/non-turkey eaters reading this? Skip ahead for some decidedly non-meaty discussion on sides and desserts (read: the good stuff)!

MIRROR, MIRROR ON THE WALL WHO HAS THE CRISPIEST TURKEY SKIN OF ALL? According to the experts at D’Artagnan Meats, for a snap, crackle and pop-type finish to your fowl skip brining altogether! Instead, prepare your turkey by rinsing it, removing the gizzards and then patting it completely dry. Pay extra attention to under the wings, the neck flap and the legs. Next, salt the bird generously with kosher salt then place on a rack on top of a rimmed, baking sheet uncovered in the fridge for six to 12 hours. Remove, pat the skin dry again and rub the skin with duck fat (not butter). Roast according to these instructions. Do not baste during cooking. Enjoy your beautiful, golden brown bird (and that crispy skin)! Just don’t forget to snap a photo for Instagram to show off your turkey cooking talent!

BRINE NOT? The Low Down on Wet and Dry Brining

The “Judy Bird,” named for the late San Francisco chef, Judy Rodgers of Zuni Café, refers to poultry that has been dry brined. Dry brining is one of two techniques to brine a bird (the other is, not surprisingly, called wet brining). Wet or dry, both methods infuse the protein with salt and other spices to improve the meat’s flavor and texture. The short story? No more dry turkey breast! The downside? As you might have guessed, wet brining involves water. It’s essentially a long, cold (and salty) bath for your turkey. Dry brining, on the other hand, involves no water. The same mixture of salt and other spices is rubbed directly onto the turkey skin. Which is best? Both achieve (essentially) the same results - wet brining can add more moisture while dry brining can add more flavor - so the choice comes down to preference, how much time you have on your hands and how much fridge space you can dedicate to turkey prep!


it’s WINE


all of us who drink Q: For wine out of cans/boxes, knowing what to look for and ask for when shopping for a “fancy” bottle can feel intimidating. What’s the best advice you have for shoppers who feel out of their depths in the wine section/in a wine store/at a winery?

Asked and answered! These are some wine questions you’ve always wanted to ask but were too deeply intimated to ask because you’re a BevMo five cent sale shopper! And they’re all answered by Sophi Hirsch, a Certified Sommelier and hospitality maven who has been working as a wine professional in the Bay Area for the past five years. You can find her around town popping bottles with a warm smile or @gastronomegirl on Instagram.

A: First off, there is some great wine being put into cans and boxes - so don’t judge yourself for what you like! (I like Una Lou Rosé from Scribe Winery in Sonoma, I also LOVE that a can is actually a half bottle of wine!) I think that the number one most important thing to keep in mind when shopping for wine is: what do you like, and can you explain why you enjoyed it? If you can find two words to describe that Pinot Noir you had, whether the fruit was juicy or tart, or if there was an earthiness or spice, you can find something else that you’ll also love. Wine Folly is an amazing book and website full of infographics that helped me figure out how to talk about wine when I first began my career. The second HUGE piece of advice I have is to find a wine shop you love. I work part time at DecantSF, a female-owned wine shop and bar, and we delight in helping guests discover new wines to suit their taste or to rediscover old favorites. Everyone in a retail store is there solely to make wine less intimidating for you, and it’s always awesome to support small businesses. We know the questions to ask to get you something delicious that you’ll love, so if you’re really unsure, find a local shop and ask for guidance! MADE BY THE WOMEN AT FARMGIRLFLOWERS.COM

Q: Scenario - you’ve been

taken in by a friendly coworker/friend/ distant relative for Thanksgiving. You’re bringing a bottle of wine because you’re not a total heathen and know you can’t show up empty handed, but you’re certainly not going to be bringing a homemade green bean casserole because who has time for that. Knowing that the bottle may be enjoyed by the party goers with turkey and the usual Thanksgiving fare, what’s the best pick? Red? White? Bubbles?

A: I always show up to a soirée with a bottle that I’m excited about. I think the best gifts are ones that have personal meaning, so if you spent all summer crushing a gorgeous light rosé, don’t be afraid to share that with your host, even amongst the turkey and mashed potatoes. Your excitement is what will make the wine taste most delicious. Outside of that, I always think bubbles are celebratory and special. If you want to go with champagne there are a lot of wonderful producers that also own and grow their own grapes and farm organically. Champagne J. Lassalle is absolutely delicious and has been made by a team of entirely female winemakers since 1982! The Non Vintage Brut Premier Cru “Cachet Or” from Lassalle is toasty, celebratory, and a steal for the quality. If you have champagne dreams but you’re on a La Croix budget, one awesome hack is that sparkling wines from France labeled “cremant” are made in the exact same way as champagne called the “traditional method.” This is a great way to get a high quality bottle for a lower price point. I really love the Clotilde Davenne Extra Brut Cremant De Bourgogne, made by another female winemaker in Chablis, a region in the north of Burgundy, right next to the south of Champagne.

SPEED ROUND! FAVORITE SUGGESTION FOR AN OFF-THE-BEATEN PATH BOTTLE TO IMPRESS YOUR SUPER CHIC BOSS/INCREDIBLY COOL FRIENDS/INTIMIDATING MOTHER-IN-LAW? Beaujolais! Pronounced bo-zho-lay, you even sound fancy and in-the-know saying it. YOU CAN ONLY BUY ONE WINE GLASS. WHAT IS IT? It’s a bit of an investment at $30 a piece, but if you’re trying to stock your home with one high quality go to, my favorite is the Gabriel Glas universal glass.

CHAMPAGNE J. LASSALLE Brut Premier Cru “Cachet Or” kermitlynch.com

FAVORITE THANKSGIVING LEFTOVERS? Turkey stuffing with a fried egg on top with a 2018 Carignan from Sheldon Wines, my favorite Sonoma County microwinery.


PERFECTLY PAIRED Shippable Centerpiece Duo farmgirlflowers.com COPPER BOOM Magnolia Wreath farmgirlflowers.com

TABLE TOPPING 101 The Farmgirl Guide to Impressing the (Figurative) Pants Off Your Guests

1 // Bigger isn’t always better! Large centerpieces compete with food for real estate. For vase arrangements, we recommend sticking with something no taller than six to eight inches high, unless, of course, you’re looking for a barrier between you and your great aunt Beth. 2 // Keep it simple! A small collection of bud vases styled with a single variety of flowers in each vase is a great way to add texture and color to your table without having to take a flower arranging course. 3 // Go beyond the bouquet! Elements like tealights, seasonal fruit and plants are out-of-the-box decor solutions that will wow your guests!



This buttery, mushroom-y, homey, stuffing is the stuff (literally) dreams are made of. But the best part? It’s vegetarian. We’ve been making this recipe for the past five Thanksgiving dinners and, meat eaters or not, it’s a crowd pleaser. Pro Tip: make a double batch so you’re guaranteed to have leftovers because it’s that much better the next day.

Recipe (very lightly adapted) from Cathy Barrow via Food52 Serves 12 / Prep Time: 48 Hours / Cook Time: 55 min. 1 Large Loaf Russ & Daughters Challah 2 c. celery, diced 2 c. onion, diced 2 c. cremini mushrooms, diced 8 - 10 sprigs thyme, chopped 3 sprigs rosemary, chopped ¼ c. flat leaf parsley, chopped 3 c. vegetable stock, preferably homemade (Not serving vegetarians? We’ve used chicken stock with tremendous success here as well!) 3 ounces butter 1 tsp. salt 1 tsp. fresh ground black pepper

Cut the challah into 1” cubes. Leave out on a parchment lined sheet pan on the counter to get stale at least overnight and preferably two days. author’s note: resist eating the entire pan. Melt butter in a heavy saute pan. saute onions until wilted, add herbs, celery and mushrooms. Cook until vegetables are just cooked through. In a large bowl, combine bread cubes, vegetables, melted butter, vegetable stock, salt and pepper. test for seasoning and adjust. Press stuffing into large, buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking. Bake at 350 f for 40 - 55 minutes, the last 10 - 15 minutes without the foil and parchment to crisp the surface.


From female-owned farms, CSAs and growers to your table

/narrative food offers provisions and produce boxes filled with locally grown fruits, vegetables and other pantry staples. Currently servicing over 1,000 zip codes in southern California. Eatwell Farm has been providing CSA boxes to residents of the Bay Area for 25 years. Farmhouse Delivery was founded with the goals to help connect communities with their land and make local food more accessible. Since 2009 Farmhouse Delivery has been offering customers produce bushels and other local, staples in Houston, Austin, San Antonio and Dallas.

From the Farmer offers seasonal produce, meat and dairy subscriptions to the Denver Metro Area. Freshpicks serves customers in the Chicago, Milwaukee, Kenosha, Racine and surrounding suburbs local and organic produce staples. Fry Family Farm delivers a weekly CSA subscription with fresh fruit, vegetables and lowers to members in southern Oregon. Green Bean delivers food and groceries made by locals and brands you believe in to the greater metro areas of Indiana, Ohio, Kentucky and Missouri.

Fiddlehead Farm is a woman-owned, first generation farm growing over 200 varieties of mixed vegetables serving the Portland metro area.

Luckett Farms is owned by a husband and wife team and delivers CSA subscriptions to the greater Baton Rouge area.

Field Goods offers delivery of produce from an assortment of smaller farms to customers in in New York state, Connecticut and New Jersey.

Orlando Organics brings the organic fruits and vegetables of the farmers market to the doorsteps of residents in the greater Orlando area.

When it came to finding produce vendors for this guide, it truly took a village. We know firsthand how difficult it is to be in both the shippable and the perishable spaces, so it came as no surprise when we couldn’t find one CSA or direct-to-consumer produce vendor that was female-founded and shipped quality, amazing fruits and vegetables nationwide. Instead, we’ve compiled a list of some of the best women-owned (or partially women-owned) CSAs and farm shares we could find that also deliver to your doorstep. But this list is by no means comprehensive. If you’re looking for more local resources we urge you to continue the research on your own. There are so many incredible female-founded and female-run farms and grocers, more than we could ever begin to list here, and some that may be in your own neck of the woods. And, if you find one you love - don’t forget to let us know! We’d love to hear from you and so we can continue to grow our network of women in business. You can find us on Facebook, Instagram and Twitter at @farmgirlflowers ! MADE BY THE WOMEN AT FARMGIRLFLOWERS.COM


FINALE Sure - it’s easy for the turkey and the stuffing and the gravy to steal the spotlight come Thanksgiving, but if we’re getting down to it we think the main course is really just a placeholder until the pie comes out. And if you want to finish your feast with the (banana) cream of the crop this year, you can’t do better than a crimped and cream-filled confection from Three Babes Bakeshop. Based here in San Francisco, this woman-and minority-owned pie shop takes the cake (or, errr, pie) when it comes to satisfying sweet tooths during the holiday season!

HARLOW & GREY Marbled Paper Plates and Napkins farmgirlflowers.com

DESSERT DELIVERED TO YOUR DOORSTEP? You bet your butter crust-loving, bottom dollar it is! Three Babes Bakeshop makes scrumptious sweet and nutty pies that ship all over the contiguous United States. Most famous (and most beloved by us here at Farmgirl) is their Salty Honey Walnut Pie. Each one of these delicious diet busters has a whole vanilla bean and (almost!) a whole pot of honey in them - Winnie the Pooh, eat your heart out. Then, walnuts from Old Dog Ranch here in Lenore’s (and co-founder, Anna’s) home state of California are toasted and hand-cracked then folded in to the filling for a result that some call “baklava in pie form” but we prefer to call a slice of heaven. We love it with fresh whipped cream, with some bubbles but, most of all, straight out of the tin with a spoon.

Lenore Estrada, is the co-founder and owner of Three Babes Bakeshop, a Bay Area-based bakery that ships their famous nut pies all over the lower 48! You can find Three Babes shippable pie options online at threebabesbakeshop.com or on Instagram at @threebabes. Local? You can also check out Three Babes in person at their soon-to-open brick and mortar location in the Mission. Read more about the project here! We’ll see you in line!

FAST FACTS Q: When’s the deadline to order for Thanksgiving delivery? A: Just like Farmgirl, we ship our famous nut pies all over the lower 48! (Author’s Note: cream and fruit pies are not suitable for shipping and are available only to northern California residents/those willing to drive to SF to pick up. Pining for pumpkin? Trust us the Salty Honey is where it’s at. It will be your new favorite). Order by next Wednesday (11/20/2019) to receive in time for Thanksgiving! Q: What’s your favorite leftover from the big dinner?

Photo Courtesy Three Babes Bakery

A: Same as my favorite Thanksgiving food, 100% STUFFING. MADE BY THE WOMEN AT FARMGIRLFLOWERS.COM

VENDOR GLOSSARY CATHY BARROW A blog about local cooking, preserving and baking cathybarrow.com CHAMPAGNE J LASSALLE A female-run, French champagne house kermitlynch.com COWGIRL Creamery Fresh, organic cheese from Marin County cowgirlcreamery.com D’ARTAGNAN MEATS Chef quality meat delivered to your door dartagnan.com DECANT SF A San Francisco-based wine shop and bar decantsf.com FAT GOLD California extra virgin olive oil fat.gold FOOD52 Food content + home/lifestyle/kitchen e-commerce website, wrapped into one delightful package. food52.com

FARMGIRL FLOWERS Shippable arrangements made daily, with heart farmgirlflowers.com FREELAND SPIRITS Gin, bourbon and other spirits freelandspirits.com HARLOW & GREY Paper party good purveyors harlowandgrey.com

INNA Jams Jams, shrubs and other pantry staples innajams.com RUSS & DAUGHTERS Purveyors of high quality smoked fish, caviar, baked goods and specialty foods. russanddaughters.com RUSTIC Bakery Organic fine foods and baked goods rusticbakery.com SHELDON WINERY A Sonoma-based micro-winery sheldonwines.com THREE BABES BAKESHOP San Francisco-based bakery specializing in pies and other baked goods threebabesbakeshop.com

CSAs and FARM DELIVERY RESOURCES /NARRATIVE FOODS narrativefood.com EATWELL FARM eatwell.com FARMHOUSE DELIVERY farmhousedelivery.com FIDDLEHEAD FARMS fiddleheadfarmers.com FIELD GOODS field-goods.com FRESH PICKS freshpicks.com FROM THE FARMER fromthefarmer.com FRY FAMILY FARM fryfamilyfarm.org GREEN BEAN greenbeandelivery.com LUCKETT FARMS luckettfarms.com ORLANDO ORGANICS orlandoorganics.com


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