Pajaro Valley Magazine December 31, 2021

THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY

A supplement to The Pajaronian

DECEMBER 31, 2021-JANUARY 6, 2022

HERE’S 2022 TO

New Year’s celebrations return across the region P4 GARDENING P6 | HOME OF THE WEEK P7 | MIXING BOWL P8

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MAGAZINE

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RITES OF PASSAGE

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Concert Sponsored by: Ralph & DeAnne Boroff Roger Anderson & Myrna Britton

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CLASSIC SOUND Local musician Glennie B is

scheduled to play on Dec. 31 at Cork and Fork in Capitola.

Celebrations planned across the Monterey Bay

A

fter last year’s stay-at-home New Year’s celebrations, many people are looking for ways to once again celebrate the holidays out and about with friends and family.

While some may still (understandably) opt to stay close to home, settling in for a quiet night with a bottle of bubbly or attending a virtual party, venues throughout the Monterey Bay are opening their doors for in-person events as well.

From small restaurants hosting local bands to ticketed events in fancier settings, there are plenty of ways to ring in the new year.

Below is a listing of New Year’s Eve celebrations happening tonight across the region. Just remember to stay safe—wear your mask as often as possible, keep an acceptable distance from others and bring along some hand sanitizer.

Here’s to 2022!

Johanna Miller/File photo

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RINGING IN THE NEW YEAR Cork and Fork Facebook

DECEMBER 31, 2021 -JANUARY 6, 2022 | PAJARO VALLEY MAGAZINE

CELEBRATE Crowds mingle and enjoy a festive atmosphere at Abbott Square in 2018 on New Year’s Eve.

Moe’s Alley Facebook

ROCKIN’ GOOD TIME The Coffis Brothers will perform live at Moe’s Alley on New Year’s Eve.

New Year’s Eve with Jon Griffin and the LightFighters Daisy’s Saloon, 213 3rd St., San Juan Bautista Ring in 2022 with the criticallyacclaimed band Jon Griffin and The LightFighters. Show starts at 9pm. No cover charge. Info: bit. ly/3Hdk2Ab.

PRUNEDALE New Year’s Eve with The Edge Band American Legion Post 593, 8300 Prunedale North Road, Prunedale Come experience a New Year’s Eve at the Prunedale Legion with the Edge Band. Music starts at 7pm, with breakfast served after midnight. Get your tickets now in-person at the Prunedale Legion.

Info: bit.ly/3FxmUYb.

MID-COUNTY Glennie B New Year’s Eve Party

Cork and Fork, 312-B Capitola Ave., Capitola Local musician Glennie B is kicking 2021 out the door. Come and welcome the New Year with some old-fashioned entertainment at the popular wine bar in Capitola Village. Wines are available by the glass or bottle, and local beer is on tap. Enjoy handmade pizzas on the outdoor patio with a fire pit to gather around. Event includes a $10 cover charge. Info: bit. ly/3z4NeGs. New Year’s Eve Celebration with The China Cats Michael’s on Main, 2591 Main St., Soquel Come celebrate the new year with the China Cats, a band carrying on the tradition of the Grateful Dead for nearly a decade. Tickets are $50. This year’s celebration includes a Dinner Special & Show Combo for $90 (starting at 7pm).

Info: michaelsonmain.info.

SANTA CRUZ NYE w/ The Coffis Brothers Moe’s Alley, 1535 Commercial Way, Santa Cruz Celebrate the occasion with local band The Coffis Brothers, plus AJ Lee & Blue Summit. Doors open at 8pm, show starts at 9pm. Cost: $25-30. Info: moesalley.com.

NYE at Abbott Square Abbott Square Market, 725 Front St., Santa Cruz Come to dance and bring in the new year with music and people at the outdoor Abbott Square in Downtown Santa Cruz. Live band Brain Food will play sets between 6-9pm, and DJ Sparkle and Father Taj between 9pm-midnight. Plus, late-night food and drinks will be available for purchase at the market. Event is free.

Info: abbottsquaremarket.com.

3rd Annual Ecstatic Dance New Year’s Eve Party Ecstatic Dance Santa Cruz, 428 Front St., Santa Cruz

Come experience the 3rd Annual Ecstatic Dance NYE party and community celebration. Enjoy live DJs, musicians, performances, a tea service, face and body painting, and a midnight countdown and “intentionsetting” ceremony. Event is cell phone-free, substance-free and scentfree. Tickets are $35 in advance, $45 at door. Info: bit.ly/3Hm3ZQJ.

SALINAS New Year’s Eve 2022: Dinner & Entertainment at 201 Main 201 Main St., Salinas Start 2022 off with dinner and cocktails. Then head upstairs for dancing and entertainment along with complimentary champagne, a photo booth and balloon drops to ring in the New Year.

Reservations for dinner start at 6pm and continue every 30 minutes until 8pm. Cost: $40 and up. For information about VIP experiences, call 253-3155 or text 710-6031. Info: 201complex.com.

PAJARO VALLEY MAGAZINE | DECEMBER 31, 2021-JANUARY 6, 2022

SAN JUAN BAUTISTA

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DECEMBER 31, 2021 -JANUARY 6, 2022 | PAJARO VALLEY MAGAZINE

GARDENING

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HEARTY GREENERY Gourd plants have large leaves that produce yellow flowers.

Growing gourds Hard-skinned fruits grow well in this area

By KATE RUSSELL

S

ome people say gardeners are out of their gourds, spending so much time with plants.

Of course, that sort of commentary on dedication and commitment can also be taken as a compliment.

People have been growing gourds for more than 13,000 years, making them one of the oldest domesticated plants. It’s also one of the biggest edible plant groups.

Most gourds are large, fleshy, hardskinned fruits, called pepos. There are edible gourds, sponge gourds, and bottle gourds. Luffas, used in

the bath, are sponge gourds. Bottle gourds are used to make containers, musical instruments called güiros, birdhouses, bird feeders, and some amazing art. There are also edible snake gourds from Asia.

The red flesh of snake gourds is used as a tomato substitute.

Gourds come in all shapes and sizes. Some are no bigger than your thumb, while the biggest on record was a pumpkin that weighed in at 2,323.7-pounds in 2014. For comparison, your average car weighs 4,000 pounds. These behemoths require a lot of time, water and real estate.

Most gourds are annual vines, though there are bush varieties and a few trees. Most gourd plants use tendrils to climb. They have large hand-shaped leaves that are often covered with bristles. Stems tend to be hairy. These plants produce large orange, yellow, or white flowers which are either male or female, making hand-pollination easy. Cross-pollination can occur between some gourds, but not with others. It depends on which group they are in.

To be technically correct, the word gourd refers to two specific genera of Cucurbitaceae: Lagenaria and Cucurbita. Edible gourds (Cucurbita) are from Central America and bottle gourds (Lagenaria) are native to Africa. The Latin word lagena means bottle or flask. Edible gourds include buffalo gourds, burr gherkins, chayote, cucamelons, cucumbers, melons, pumpkins and squash.

Gourds need lots of heat and sunshine, something we have in abundance in our area. Annual gourds also need frequent irrigation to reach full size. Large seeds should be planted 1-2 inches deep in loose, nutrient-rich soil that is at least 60 degrees Fahrenheit. Cattle panels, trellising and pergolas can be used to keep the fruit off the ground.

If the leaves of your gourd plants look skinny and the fruit develops warts, they may have been infected with zucchini yellow mosaic, while witches’ brooms may indicate aster yellows squash gourd mosaic. Other gourd diseases include blights, powdery mildew and squash mosaic. The chance of these diseases occurring can be significantly reduced by spacing plants out properly and avoiding overhead watering. Cucumber beetles, flea beetles, guava fruit flies, melon flies, rats and squash vine borers will be the most commonly seen pests.

An interesting note on gourds: these plants often exhibit tiny knobby glands, called extrafloral nectaries, that produce nectar to attract pollinators and other beneficial insects.

HOME OF THE WEEK

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THE MIXING BOWL

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Tarmo Hannula

DECEMBER 31, 2021 -JANUARY 6, 2022 | PAJARO VALLEY MAGAZINE

Fancy one dish chicken and potatoes

PERFECT FOR A PARTY The addition of Italian pickled peppers elevates this chicken and potato dish to another level.

By SARAH RINGLER

O

ne dish chicken and potato recipes are the mainstay of many households, especially for families. This one is elevated to dinner party status; it is beautiful with a piquant flavor that comes from pickled pepperoncinis. Tarmo and I had this meal at local Watsonvillian Amy Newell’s house; she later shared the recipe.

It’s the pickled pepperoncinis that provide the subtle spicy and acidic flavor. They’re yellow peppers about two inches long that come in large jars in the pickle section of the grocery store, and served with olives, pickled artichoke

hearts, cured meats and cheeses are often included in the antipasto, or the traditional first course of an Italian dinner.

Pepperoncinis are the American name for these Italian peppers that in Italy are called friggitelli. They may also be labeled Golden Greek peppers or Sweet Italian peppers. In Italy, peperoncinis—with one “p”—are a different ripened, dried red pepper. They are similar to cayenne and Tabasco pepper, and known more for their flavor than for their heat. Friggitelli are sweeter, slightly bitter and eaten fresh or pickled. All are descendants of peppers from the Americas and first came to Europe with Christopher Columbus.

I just received notice that the

Pajaronian is discontinuing recipe columns so this is my last one. I have enjoyed providing adventures in cooking and have tried to be faithful to my mission to focus on the cultural and agricultural richness of the Pajaro Valley. I feel that of all the places that one can eat in a community, the home cook has the greatest opportunity to offer the most interesting, healthiest, safest and most diverse menus. I also offer my sincere thanks to those of you who over the years have read the column, communicated with me, offered your recipes, support and feedback.

Pepperoncini Chicken 2 pounds skin-on, bone-in chicken thighs

1 1/2 teaspoons kosher salt divided 3/4 teaspoon ground black pepper 3 tablespoons olive oil 1 pound fingerling potatoes, halved or whole potatoes cut into slices 10 pickled pepperoncinis or Sweet Italian peppers plus 1/2 cup brine 2 garlic cloves minced 1 teaspoon dried oregano 1/2 medium red onion thinly sliced 2 celery stalks, 1 cup, thinly sliced plus celery leaves for serving 2 tablespoons chopped parsley Preheat oven to 425 degrees.

Rub chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of the pepper. Add 1 tablespoon of the olive oil to a large cast iron frying pan over medium heat. When pan is hot, add chicken thighs skin side down. Cook until skin is browned for about 15 minutes, depending on size.

In a bowl, combine fingerlings or sliced potatoes, pepperoncini, garlic, oregano and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Turn chicken over. Add potato mixture and arrange around the thighs. Pour 1/2 cup pepperoncini brine around the edges of the pan and shake the pan to distribute it.

Move the pan to the oven and roast until the chicken and potatoes are cooked in about 40-45 minutes.

Remove skillet from the oven and transfer chicken and pepperoncini to a serving plate. Return the pan to the stove and finish cooking the potatoes over high heat, stirring often, for about 4 minutes until done, shiny and coated in drippings. Remove from heat and stir in onions, sliced celery and parsley. Return chicken and peppers to the pan, decorate with celery leaves and serve.

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PHOTO GALLERY 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.

ROLLING LUXURY

Tarmo Hannula

BREAKTHROUGH

Viewing Christmas Eve’s sunset over the Pajaro Valley from Hecker Pass Road.

Ed Show

10

AFTER THE STORM

A rainbow arches over the Watsonville Municipal Airport following a recent storm.

Nicholas Hernandez/WVI Airport Operations

DECEMBER 31, 2021-JANUARY 6, 2022 | PAJARO VALLEY MAGAZINE

Gregory Hines turns off of Main Street onto Second Street in downtown Watsonville in his 1955 Silver Dawn Rolls Royce. “I’ve been working on it for three years,” he said. The luxury car features a 4-speed automatic transmission.

Good.

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PAJARO VALLEY MAGAZINE | DECEMBER 31, 2021-JANUARY 6, 2022

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11

JEWEL THEATRE COMPANY PRESENTS

Weir THE

by Conor McPherson

“Beautifully sculpted miniature masterpiece explores, with a deceptively light touch, the darker recesses of the human heart.” — DC Theatre Scene WEDS.

Jan 26 7:30pm (Preview)

THURS.

FRI.

SAT.

SUN.

Jan 27 7:30pm

Jan 28 8pm

Jan 29 8pm

Jan 30 2pm

Feb 3 7:30pm

Feb 4 8pm

Feb 5 8pm

Feb 6 2pm

Feb 10 7:30pm

Feb 11 8pm

Feb 12 8pm

Feb 13 2pm

Feb 17 7:30pm

Feb 18 8pm

Feb 19 2pm

Feb 20 2pm

(Preview)

(Talk-Back)

(Talk-Back)

(Talk-Back)

(Opening)

(Talk-Back)

8pm

This production is funded, in part, by grants from the following organizations:

THE WEIR is presented by special arrangement with Dramatists Play Service, Inc., New York

JTC voted best theatre company in Santa Cruz!

January 26 – February 20, 2022 at THE COLLIGAN THEATER | 1010 River Street, Santa Cruz Directed by Susan Myer Silton

The arrival of a mysterious single woman from Dublin disrupts the routine in a tiny pub in rural Ireland. The local barflies vie to impress her with tales of the supernatural – but what starts as stories of ghosts and fairies leads to revelations about love and family. Playwright Conor McPherson was awarded the Laurence Olivier Award for Best New Play for The Weir.

Tickets: Adults $50 / Seniors & Students $45 Preview $27 all tickets

www.JewelTheatre.net (831) 425-7506

LIVE THEATRE THRIVES IN SANTA CRUZ.

SAFETY IS OUR PRIORITY. ALL PATRONS MUST PRESENT PROOF OF VACCINATION WITH MATCHING ID AND BE MASKED. SEE OUR WEBSITE OR CALL THE BOX OFFICE FOR MORE DETAILS.