Pajaro Valley Magazine December 17, 2021

THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY

DECEMBER 17-23, 2021

City Lights OF

A supplement to The Pajaronian

A colorful mix of Christmas decorations adorn a home at 405 Palm Ave. in Watsonville.

Watsonville homes light up for the holidays P4

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DECEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE

and

FESTIVE Unicorns, a snow globe and other decorations

adorn this home on 479 Tuttle Ave.

here are plenty of ways to enjoy the holiday season in 2021—whether that be to decorate a Christmas tree, exchange gifts, bake cookies, or sip some eggnog, while gathering (safely) with friends and family.

Another tradition for many families is to tour their town to view light displays. While Watsonville is lucky enough to have the annual Holiday Lights Drive-Thru at the Santa Cruz County Fairgrounds and the new snowflake displays downtown, there are also plenty of decorated neighborhoods throughout the city to view.

From decked-out houses on Palm Avenue and the light poles on Brewington Avenue adorned with ribbons and bells, to the displays in Senior Village and along Tuttle Avenue, Pajaro Valley residents have gone all-out this year with decorations and lights to celebrate the season.

Check out this photo essay of some stand-out houses.

CLOCKWISE FROM TOP LEFT 308 Herman Ave., 122B Marchant

St., 117 Marchant St., 205 Palm Ave., 787 Cynthia Court and 27 Monte Vista Avenue.

PAJARO VALLEY MAGAZINE | DECEMBER 17- 23, 2021

Photos by Tarmo Hannula

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TRAVEL

Photos by Tarmo Hannula

HISTORIC The town of Spreckels grew up around the American Sugar Refining Co.

DECEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE

On the sugar trail

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Linking Watsonville to Spreckels

By TARMO HANNULA

R

ecently my wife Sarah and I took a day drive to Salinas and its surroundings to learn a little more about the place.

A few spots on the map grabbed our attention, like the former sugar plant in Spreckels (three miles south of Salinas) and a place once called Confederate Corners.

We drove east on Highway 129 from Watsonville, swung onto Highway 101 south and hit logjam traffic right away. Once we realized the traffic backed up for miles, we changed plans and turned onto eastbound Highway 156 to San Juan Buatista.

The diversion turned out to be a

DECADES The American Sugar Refining Co. operated in Spreckels from 1889 to 1982. gold mine because Sarah found on our smartphone a way through the back door into Salinas just off of Highway 156 out of SJB. Though it was a rough surface and slow going at times, the curving mountainous route offered one dramatic view after another of lush green hills, stunning pastures and ag fields.

Thirty minutes later, after a breathtaking stop on a pullout along Salinas Road to soak in that new beauty, we were ushered into a part of Salinas we’ve never seen, all while avoiding big traffic.

Though nondescript, we found the former Confederate Corners, now known as Springtown, was just

a handful of businesses, including a gas station. The place was first named Confederate Corners after a handful of Civil War veterans moved there in the late 1860s.

Nearby, Sarah spotted a brass plaque attached to a small stone tower. It was California State Parks Landmark 560 for the former Hill Town Ferry.

The California Office of Historic Preservation states that the ferry was one of the first to cross the Salinas River. Monterey County Supervisors regulated the toll which ranged, in 1877: from 25 cents for buggy and horse to 12-and-a-half cents on foot. The ferry operated until a bridge was built in 1889.

Next we rolled down the long, peaceful Harkins Road, lined with large shady trees, that spelled the way into the tiny town of Spreckels and the old sugar company. This is where the remains of the American Sugar Refining Co. still stand beside the small town. We were surprised that we could drive into the company grounds and grab a few photos and take in the grandeur of the place. The plant was a continuation of an initial company that first opened in Watsonville in 1888, the Western Beet Sugar Company on Walker Street at the hands of Claus Spreckels. They started out processing 350 tons of sugar beets a day and churned out 45 tons of sugar a day, according to “Watsonville, Memories That Linger'' by Betty Lewis.

Eventually their production outsized the plant and they merged with the American Sugar Refining Co. in Spreckels and began producing sugar, with many of the beets still being grown around Watsonville and Aptos.

The American Sugar Refining Co. operated in Spreckels from 1889 to 1982.

Famous American author John Seinbeck lived and worked in that area for a spell and is said to have used the place as a setting for his novel “Tortilla Flats.”

We ended our short journey with a caffe latte at Counterpoint Coffee in Seaside and thought differently about the sugar we spilled into our drink before sailing north along Highway 1. Being early evening, we decided to top our day with dinner at the Sea Harvest that overlooks the Moss Landing Harbor.

HOME OF THE WEEK

There is a Better Way Tom Brezsny’s

Real Estate of Mind Provoking thought since 1990

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STARRY NIGHT This Corralitos home sits on a gated property.

T

he six-and-a-half-acre Starry Night Farms is on the market.

Located at 389 Corralitos Road, the 3,280-square-foot main home includes three bedrooms and three bathrooms. A detached three-car garage has a 900-square-foot room above it that could be used as an office, guest room or hobby room.

The home, built in 2002, is equipped with a security system

and newer solar system. It also features a 300-square-foot sunroom as well as three fireplaces throughout.

The grounds are accessed through a rod-iron, private gated entry. Nearly five acres of organic farmland surrounds the home and is part of the property.

It is listed at $2,999,998 by Windermere Valley Properties.

For information, visit tinyurl.com/ rskecswu.

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Main home sits on sizable grounds suitable for entertaining

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PAID ADVERTORIAL

PAJARO VALLEY MAGAZINE | DECEMBER 17- 23, 2021

Private farmhouse in Corralitos

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PHOTO GALLERY

DECEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE

Have a recent photo you’d like to share? Send it to us for consideration by emailing it to echalhoub@weeklys.com or mailing it to 21 Brennan St., Suite 18, Watsonville, CA 95076. Please include a brief description of the photo as well as the name of the photographer.

PAINTED SKY A

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the King Tide at Manresa Beach recently.

Tarmo Hannula

dramatic sunset opens up over Pajaro Village in Watsonville.

CARVING A PATH

Tarmo Hannula

Judy Gittelsohn

BEACH TIME Rosie the dog enjoys low tide during

Gabriel Ramirez flies over a mound at the Ramsay Park Pumptrack.

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PAJARO VALLEY MAGAZINE | DECEMBER 17- 23, 2021

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Tarmo Hannula

DECEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE

THE MIXING BOWL

YOGURT DIP If you aren’t afraid of flavors, these Indian and Iranian inspired dips go well

with vegetables, bread and crackers.

Quick and intriguing dips

By SARAH RINGLER

H

oney, shallots and yogurt make a fast, simple and intriguing dip to serve at your holiday party, be it small or large. The second dip recipe, with Indian flavors, is just as simple and lively.

It’s a mystery how yogurt was discovered. It is made from

mammal’s milk that has been fermented with the addition of specific bacteria that comes from plants. Cow’s milk is commonly used but milk from water buffalo, camels, ewes, goats, mares and yaks can also be used, each producing a distinct flavor. Somehow the bacteria from the plants got in contact with the warm milk and left to sit, changed the liquid milk into a

jello-like solid. It turned out to be a way to preserve milk and goes back to one of the earliest human civilizations in Mesopotamia 7,000 years ago. It can easily be made at home by using a little yogurt mixed in with warmed milk and let to sit in a warm place. The yogurt must be labeled “live” or “active.” Consult a recipe for the particulars.

The first recipe, Mast-o-musir, is

from my sister’s neighbor in north San Diego County who married an Iranian and lived there decades ago. She reported spending a lot of time with other women socializing and learning recipes, which she enjoyed and has missed ever since.

The mixture of yogurt and honey in Mast-o-musir goes back thousands of years and in ancient India was called “the food of the ➝ 11

MIXING BOWL

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gods.” The honey sweetens the sour yogurt and chopped shallots add another dimension. Shallots are a member of the same plant family as garlic, chives and onions. To me, they have a condensed onion flavor and add a pleasant bite to the dip.

Yogurt is popular around the world. In China, you can buy little pottery one-serving jars of yogurt on the street; when you are finished, you return the jar. My husband’s Finnish American father made yogurt at home. The second recipe for yogurt, curry and chutney reflect the popularity of yogurt in India.

Both dips call for thick yogurt that is the consistency of sour cream. Greek yogurt works or drain regular yogurt as I describe below.

Greek style or thickened yogurt 2 cups full fat plain yogurt like Pavel’s Cheesecloth, metal strainer and small bowl Place a double layer of cheesecloth over a strainer. Spoon the yogurt onto the cheesecloth. Cover and let sit for about 8 hours. You can drink the liquid.

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Mast-o-musir

Dash of salt Mix the ingredients and cover and chill for about 2 hours.

Keeps for five days. Serve with crackers or pita bread triangles.

ANDY VARGAS

Curry and chutney dip 1 cup Greek style or strained yogurt 1 teaspoon curry powder or more if desired 1 tablespoon mango chutney

Dash of salt Mix the ingredients and taste.

Adjust flavors as desired. Serve with carrot, celery sticks or rice crackers.

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PAJARO VALLEY MAGAZINE | DECEMBER 17- 23, 2021

1 cup Greek style or strained yogurt 3 tablespoons or more of minced or grated shallots 1 tablespoon, or more honey

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