Celebrating the Equinox with Agricultural Sustainability!

As Soil Born Farms began there Autumnal Equinox Festival the Saturday the garden was hot and full of exciting and tasty treats, with were not only flavorful but also healthy!
The noble ambition of this urban farm was to create a small urban farm, which is where the idea began in 2000. The original vision for the project was to create an urban organic farm that not only preserved and nurtured a plot of undeveloped city land but fostered a sense of community by reconnecting people with locally grown foods.


The mission of Soil Born Farms Urban Agriculture and Education project is to create an urban agriculture and education project that empowers youth and adults to discover and participate in a local food system that encourages healthy living, nurtures the environment and grows a sustainable community.

The food at this event is also extraordinary! From the best chefs in the area our supporting a great cause of local and sustainable products.

The picture to the right was a member of Patrick Mulvaney's staff serving watermelon sorbet, plum gelato, and lavender gelato! My personal preference was for the lavender, which was outstanding in flavor! Lavender is quite difficult to cook with as it can often overpower a dish if used to much, or pale out a dish if used to little. So it the option between perfume or hand soap unless you can achieve the correct amount, which in Mulvaney's kitchen is never a miss!




One of the best chefs at this event is always the geniuses of Magpie Catering and Cafe! This is a hidden treasure in the mass of food confusion that is Sacramento. Janel Inouye and Ed Roehr are the culinary masterminds behind the wonderful foods that come out of their kitchen. From winter squash guacamole with whole wheat pita chips, to their lavender shortbread, chocolate avocado mousse, and carrot cake cookies their eats are always good! They both look at food in an entirely different way than many chefs in the area seem to, heightening flavor and nutrition at the same time, all while using seasonally available ingredients.

As they are very popular by word of mouth they have no need to seek out advertising based publicity, which is why outside the foodie public they are the hidden treasure they are. But with such a worthy cause, how could they not appear!



Healthy Kitchen was also in appearance with superbly cooked chicken and steak with a salsa dressing. This diamond in the rough is also hard to find, without a retail front available they produce there tasty food for catering only. An additional benefit of their culinary concept is their cooking classes, focused on creating healthy food that tastes outstanding!

• L Wine Lounge serving couscous with fresh yellow corn, mint, and red peppers
• Hawks serving crostini with fresh vegetables
• Cowgirl Creamery serving outstanding raw milk cheeses
• Old Soul serving their Costa Rican Blend

So as another Autumnal Equinox festival came to the close, with the crops all surrounded by twilight candles I'm always so excited about the progress a small, young, urban farm can make against huge odds. With a horrible economy, less than ideal location, and a corporation feeding society a small operation like this seems like it wouldn't have a chance, yet they are thriving with a new location across town and huge amounts of students taking advantage of the agricultural opportunities they present! Let's here it for the small farm!