Spiritual Touchstone: Happy All Saints Day!

Spiritual Touchstone:

 “On All Saints' Day, it is not just the saints of the church that we should remember in our prayers, but all the foolish ones and wise ones, the shy ones and overbearing ones, the broken ones and whole ones, the despots and tosspots and crackpots of our lives who, one way or another, have been our particular fathers and mothers and saints, and whom we loved without knowing we loved them and by whom we were helped to whatever little we may have, or ever hope to have, of some kind of seedy sainthood of our own.
– Frederick Buechner

Growing up Presbyterian, I wasn't very familiar with the concept of All Saints Day, even though I did love the Ralph Vaugh Williams hymn "For All the Saints", I mostly remember singing it at funerals, not on a particular Sunday. So, All Saints Day was something that was celebrated by Catholics, but not us. Fortunately, my horizons were broadened over the years and now it is one of my favorite church feast days because I now understand that we are all saints-in-the-making who can be inspired by the stories of saints from the past.

As some of you know, I am an oblate at the Monastery of Christ in the Desert and when you take vows as a Benedictine oblate, you also choose a saint name. I chose to become Sister Hildegard in honor of Hildegard of Bingen, the early medieval abbess, herbalist, and musician who is not only a saint, but has been named a Doctor of the Roman Catholic Church. 

Ironically, or perhaps providentially, the day that I took my vows at Christ in the Desert was the feast day of St. Gregory of Nyssa, the patron of St. Gregory of Nyssa Episcopal Church in San Francisco, one of my favorite churches. St. Gregory’s is also the location for the most magnificent depiction of the community of saints you can imagine. 

From their website, The Dancing Saints icon is a monumental, surprising and powerful statement of faith for the ages, created by artist Mark Dukes with the people of St. Gregory’s. Completed in 2009, it wraps around the entire church rotunda, showing ninety larger-than life saints, four animals, stars, moons, suns and a twelve-foot tall dancing Christ. The saints—ranging from traditional figures like King David, Teresa of Avila and Frances of Assisi to unorthodox and non-Christian people like Malcolm X and Anne Frank —represent musicians, artists, mathematicians, martyrs, scholars, mystics, lovers, prophets and sinners from all times, from many faiths and backgrounds.

 May all the saints pray - and dance - with us. Amen.

Jacob DayComment
Recipe: Shredded Fall Greens with Sherry Thyme Vinaigrette & Hazelnuts

In the Kitchen:

As the leaves turn golden and the air becomes crisp, it’s time to embrace the hearty and rich flavors of fall. This recipe for Shredded Fall Greens with Sherry Thyme Vinaigrette & Hazelnuts is the perfect way to celebrate the season. The dish is both vibrant and nourishing, offering a delicious balance of earthy, nutty, and tangy flavors. It’s not only vegan but also packed with nutrients, making it a wonderful addition to your autumn table.


Ingredients:

For the Salad:

  • 2 cups shredded kale (Tuscan or curly)

  • 2 cups shredded Brussels sprouts

  • 1 cup radicchio, thinly sliced

  • 1 small apple, thinly sliced (optional for a hint of sweetness)

  • 1/3 cup toasted hazelnuts, roughly chopped

  • 1/4 cup dried cranberries (optional for added color and sweetness)

For the Sherry Thyme Vinaigrette:

  • 1/4 cup extra virgin olive oil

  • 2 tbsp sherry vinegar

  • 1 tsp Dijon mustard

  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

  • 1 small shallot, finely minced

  • 1 clove garlic, finely minced

  • Salt and black pepper to taste

  • 1 tsp maple syrup (optional for a touch of sweetness)


Instructions:

1.   Prepare the Greens: Start by prepping your fall greens. Rinse the kale, Brussels sprouts, and radicchio thoroughly. Pat dry with a towel. Using a sharp knife or food processor, shred the kale and Brussels sprouts into thin strips. Thinly slice the radicchio and apple (if using). Toss all the greens together in a large mixing bowl to create a colorful base for your salad.

2.   Toast the Hazelnuts: Toast the hazelnuts to enhance their natural flavor and crunch. Heat a small, dry skillet over medium heat. Add the hazelnuts and toast them for about 5 minutes, stirring frequently to avoid burning. Once they’re fragrant and lightly browned, remove from heat, let cool, and roughly chop them. Set aside.

3.   Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, sherry vinegar, Dijon mustard, thyme leaves, minced shallot, and garlic. Season with salt and pepper to taste. If you prefer a slightly sweeter dressing, add the optional maple syrup. Adjust the seasoning to your liking.

4.   Dress the Salad: Pour the sherry thyme vinaigrette over the shredded greens. Toss well to ensure all the leaves are evenly coated. The vinaigrette should help soften the kale and Brussels sprouts slightly, making them more tender without losing their fresh crunch.

5.   Add the Toppings: Top the dressed greens with the toasted hazelnuts, dried cranberries, and apple slices for extra texture and flavor. The hazelnuts add a delightful nuttiness that pairs perfectly with the earthy greens, while the cranberries and apples provide a touch of sweetness and tartness.

6.   Serve: Serve immediately for a crisp and fresh salad, or let it sit for 10–15 minutes to allow the flavors to meld and the greens to soften further. This salad makes a great side dish for a cozy fall meal or can be enjoyed as a light, satisfying lunch.


Pro Tips:

Make it a meal: Add some protein like roasted chickpeas or grilled tempeh to make this salad a more substantial main course.

Storage: If you’re making this ahead, keep the dressing and greens separate until just before serving to maintain their crispness.

Nut alternative: If you’re allergic to hazelnuts, swap them out for toasted almonds or walnuts for a similar crunchy texture.


Why You’ll Love This Recipe

This salad is the epitome of autumn in a bowl. The combination of hardy greens with the sweet and nutty vinaigrette creates a dish that is packed with nutrients and bursting with flavor. The kale and Brussels sprouts are rich in vitamins A, C, and K, while the hazelnuts provide healthy fats and protein. The sherry thyme vinaigrette ties it all together with its herbaceous, tangy, and slightly sweet notes.

Whether you’re hosting a fall gathering or just craving a healthy and delicious meal, this Shredded Fall Greens with Sherry Thyme Vinaigrette & Hazelnuts is sure to be a crowd-pleaser!


Looking for some fresh locally sourced ingredients to take this recipe to the next level? Visit the Planting Justice El Sobrante Farmer’s Market open every Sunday from 10 AM - 2 PM!

In The Community: Voting Our Values

In the Community:

Voting Our Values

by Rev. Dr. Melinda V. McLain

While many of our Good Table Mates are not religious or even spiritual, some of you have told me even though I am an ordained minister in the United Church of Christ, that "I'm not like them", a comment that always makes me chuckle a little because of its understatement. Nope, I'm not. The incredibly loud voices of evangelical Christians are often the only ones quoted by the media, although they are NOT the majority of people who attend church on any given Sunday and they don't speak for me in any way. And frankly, someone like me - an out lesbian minister - does not even exist in their world because most of those churches bar women from ordination and leadership positions and they certainly have no respect for my marriage to a woman. Plus, none of their congregations are open and affirming of LGBTQ+ folkx , nor would those congregations have eagerly signed up to be the fiscal sponsor for our beautiful and first ever El Sobrante Pride celebration that occurred on Sept. 22nd.

Another important difference occurs in the area of civic engagement. When I first had my first background check (it is required because we want to do our best to protect the vulnerable people we often serve) I was a bit embarrassed to admit that I have never been arrested for civil disobedience. It wasn't from a lack of trying. I've attended a number of protests that included civil disobedience over the years, especially when I was an HIV/AIDS chaplain, but I always seem to get chosen by the group to hold the bail money instead of getting zip-tied! 

This sort of civic activism by clergy might seem to be a violation of the separation of church and state, an important tenet of our Constitution that I support whole-heartedly! But as a representative of a religious institution I am called to speak on issues of importance to the community I serve and to bring my values and beliefs into the marketplace of ideas. At the same time, as nonprofit organizations, we are prohibited from engaging in electoral politics such as endorsing a particular candidate.

Less than five weeks out from Election Day, it seems our political systems have become increasingly unresponsive to the will of the people. As lawmakers fail to address the biggest questions of our time, those same questions split our communities apart. In some cases these divisions are driven by radical religious agendas that may make both non-religious and folks like me cringe. And it can make us feel as though our vote, and our voice, does not matter. But even in this political climate, our voices and votes impact our world and whether you are a person of faith or not, I encourage everyone to make a plan to vote today. 

There will be ballot initiatives in various states alongside the Presidential, House, and Senate candidates. This includes state measures to ban slavery, protect voting rights, raise the minimum wage, support veterans, protect same-sex marriage, fund public education, increase public safety, and protect abortion. By voting on these initiatives, you could significantly impact the laws in your community. Voting is essential to the functioning of a democracy and every eligible voter should have the same access to the ballot regardless of where they live. We still must advocate for full restoration of the Voting Rights Act.

Voting in this year’s elections will have international implications. As the world roils with conflicts in many places such as Gaza, Haiti, Lebanon, Israel and Sudan, eyes around the globe are on the United States. The U.S. history of international involvement is impossible to disregard. The international community awaits to see which path the U.S. will take over the next few years. For the sake of our friends in the Congo, the Philippines, and Ukraine, we must not let our democracy fail in the face of cynicism and apathy, and instead use our vote as an act of hope.

This year’s Our Faith, Our Vote campaign, sponsored by the United Church of Christ, asks voters to answer the call of 1 John 3:18 to “let us not love with words or speech, but in action and in truth,” by “voting with love.” Vote with love for creation, for our neighbors both here and abroad, for a just peace, for repair and reconciliation of the brokenness of our nation. And encourage your family, friends, and community to do the same. As people of faith and/or conscience, it is our duty to “speak up for those who cannot speak for themselves”, for the rights of all who are destitute. Let us use our precious right to vote to protect and provide for those around us. 

Meet Your Tablemates: Amy Ukena

IN THE COMMUNITY

Meet Amy Ukena! Amy shares her excitement for what TGT will bring to El Sobrante and her love of the success of The Planting Justice El Sobrante Farmer's Market taking place every Sunday from 10AM-2PM. Special thanks to Pastor Melinda for conducting the interview and Jacob Day for editing.

Click HERE to watch the complete interview!

Join us for our next Work + Fun Day!

When: Saturday, September 28th from 12-3 PM

Where: 5166 Sobrante Ave, El Sobrante 94803

Sat. September 28th will be our next Community Work + Fun Days @ 5166 Sobrante Ave, 12- 3p. Wear sturdy shoes and clothing and bring work gloves and favorite gardening tools. And please bring a good quality mask so we can all stay safe from COVID and construction dust.

Help us share the Good word by following us on Facebook and Instagram


Visit the Planting Justice El Sobrante Farmer’s Market Every Sunday to hear great local musicians like Amy! Open every Sunday from 10 AM - 2 PM!

Jacob DayComment
The Good Table At Home: Italian Tomato Pie

by Rev. Melinda McLain

From the Kitchen:

When our gardens are wild with tomatoes, we’re always on the hunt for new recipes. This recipe for an Italian Tomato Pie was inspired by the seasonal menu for "all things tomatoes" that Pastor Melinda used to enjoy at Kerbey Lane, a restaurant in Austin, Texas.

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INGREDIENTS
9” pie crust, store-bought or made with your favorite recipe
4 medium heirloom tomatoes
1/4 cup tapioca flour
1 tsp Italian herb mix (oregano, thyme, rosemary, etc.)
1/2 tsp salt
1/4 tsp pepper
1 cup chopped Swiss chard
1/2 cup cheese (cheddar, mozzarella, or Gruyere would all be good)
1/2 cup breadcrumbs
1/2 cup grated Parmesan or Romano cheese

DIRECTIONS

  1. Preheat the over to 450 degrees.

  2. Peel and slice about 4 medium heirloom tomatoes and place in a bowl. Add 1/4 cup tapioca flour (to thicken juice), Italian herbs, salt, and pepper and mix gently.

  3. Press pie crust into pan (use pre-made, or your own recipe). Layer chard first on the bottom (note: this is important to avoid a soggy bottom), then tomato mixture, then some grated cheese, then chard, then tomatoes until pie crust is nearly full.

  4. Top with bread crumbs mixed with fresh Parmesan or Romano cheese. Put in 450 degree oven for 10 minutes, reduce temp to 375 and bake for 45 minutes or until crust is brown and filling is bubbly. Cool and serve. Even better cold the next day! Enjoy!


Looking for some fresh locally sourced ingredients to take this recipe to the next level? Visit the Planting Justice El Sobrante Farmer’s Market open every Sunday from 10 AM - 2 PM!


Repost from September 7, 2021. The recipe is so good we just had to share it again!

In The Community: El Sobrante Makes History with It's First-Ever Pride Celebration!

In The Community:

El Sobrante, CA – Get ready to make history and celebrate love, unity, and diversity at the very first LGBTQ+ Pride celebration in El Sobrante, California! As a small but vibrant community just 20.5 miles from San Francisco, El Sobrante is stepping into the spotlight on Sunday, September 22, 2024, from 12:00 PM to 5:00 PM at La Moine Park affectionately known as “Cheese Park.”

For over five decades, San Francisco has been a beacon of Pride, and now, El Sobrante is proudly joining the ranks of communities across the Bay Area to create a space where everyone can celebrate who they are and who they love. This historic event will be a day to remember, filled with music, laughter, and the joy of community.

What to Expect:

·      A Celebration for All Ages: With food trucks, local vendors, and community booths, there's something for everyone. Kids will love the two playgrounds and a charming petting zoo, while adults can enjoy a lively lineup of entertainment.

·      World-Class Entertainment: Dance the day away to the beats of the world-famous DJ Page Hodel, who will be spinning hits from yesterday and today. Plus, enjoy drag queen bingo, inspiring speeches from local leaders, and surprise musical guests!

·      A Community United: This event is brought to life by a diverse coalition of local business owners, religious leaders, nonprofit organizers, and elected officials, all united in their support for the LGBTQ+ community. Special thanks to Nicole Donn, President of the El Sobrante Chamber of Commerce, and event chairs Clayton and Michael Price-Brown, pioneers in local LGBTQ+ history.

“For years, we’ve chanted ‘We are everywhere’ at big city Pride celebrations, and now, we’re bringing that spirit to El Sobrante,” says Rev. Dr. Melinda V. McLain, an openly lesbian pastor at The Good Table United Church of Christ, another proud sponsor of the event. “This is our time to shine, to come together, and to show that love has no boundaries—even in semi-rural places like El Sobrante.”

Don’t miss out on being part of this groundbreaking moment in our community’s history! Sponsorship opportunities and booth sign-ups are available until September 1, 2024. For more information, please contact us at elsobrantepride@gmail.com.

Join us on September 22nd to celebrate love, pride, and the power of community!

Jacob DayComment
Recipe: Savor Summer with a Homegrown Garden Salad!

In the Garden & Kitchen:

If you're fortunate enough to have a garden or frequent your local farmers' market, you’re probably enjoying a bounty of fresh fruits and vegetables. This season offers the perfect opportunity to create a refreshing and wholesome garden salad that highlights the best of what’s in season.

Why This Salad Rocks:

Seasonal Freshness: This recipe showcases the crisp and sweet flavors of summer vegetables and fruits. Using seasonal produce ensures peak flavor and nutritional benefits.

Garden-to-Table: If you’re harvesting from your own garden, you’ll enjoy the satisfaction of eating what you’ve grown. If not, local farmers' markets in the East Bay are brimming with these fresh ingredients.

Healthful and Delicious: This salad is a fantastic way to get your daily dose of vegetables and fruits. It’s also customizable—feel free to swap in your favorite summer veggies or add other herbs you enjoy.


Ingredients:

·      1 cup cherry tomatoes, halved

·      1 cucumber, diced

·      1 bell pepper (any color), diced

·      1 cup fresh corn kernels (from about 1-2 ears of corn)

·      1 cup snap peas, trimmed and sliced

·      1/2 cup red onion, thinly sliced

·      1 cup mixed greens (such as arugula, spinach, and baby kale)

·      1 avocado, diced

·      1/4 cup crumbled feta cheese (optional)

·      1/4 cup fresh basil leaves, chopped

·      1/4 cup fresh mint leaves, chopped

 

For the Dressing:

·      1/4 cup extra virgin olive oil

·      2 tablespoons fresh lemon juice

·      1 tablespoon honey

·      1 teaspoon Dijon mustard

·      Salt and freshly ground black pepper, to taste


Instructions:

1.   Prepare the Vegetables: Start by prepping your vegetables. If you’re using fresh corn, cook the ears in boiling water for about 5 minutes, then cool them under cold running water. Once cooled, cut the kernels off the cob. Slice the cherry tomatoes, dice the cucumber and bell pepper, and trim and slice the snap peas. Thinly slice the red onion.

2.   Assemble the Salad: In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, corn, snap peas, and red onion. Gently toss to mix the ingredients.

3.   Add Greens and Herbs: Add the mixed greens, avocado, basil, and mint to the bowl. If you’re using feta cheese, sprinkle it over the top. Give everything a gentle toss to combine.

4.   Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Taste and adjust seasoning if necessary.

5.   Dress the Salad: Drizzle the dressing over the salad just before serving. Toss gently to coat all the ingredients with the dressing.

6.   Serve and Enjoy: Serve your garden salad immediately as a light lunch or a refreshing side dish at dinner. This salad pairs wonderfully with grilled chicken, fish, or can be enjoyed on its own.


Embrace the summer season with this simple yet delicious garden salad. It’s a perfect reflection of East Bay’s bountiful harvest and a refreshing addition to any meal. Enjoy the flavors of summer while they’re at their best!


Missing ingredients for this recipe? Visit the Planting Justice El Sobrante Farmer’s Market Open every Sunday from 10 AM - 2 PM!

Jacob DayComment