August 2, 2014 - Now in Healdsburg
Going to the dogs. Mutt Lynch Winery is hosting a “Yappy Hour, August 8th, 4-7:00 p.m. Stop by their tasting room on the Windsor Town Green for a fun event. It’s $10 at the door; 100% of this $10 fee goes to a featured charity, and gives you access to "yaps & apps" and Mutt Lynch Wine. Bark Less, Wag More!
Other dog-friendly wineries can be found in our area, too. Visit the Sip Sip Lounge at Matrix Winery when you are Healdsburg. Dog-friendly with diverse wines, friendly folk, and gorgeous scenery makes this a real find. Matrix is at 3291 Westside Road, just west of downtown.
SOAR Inflatables offers dog friendly canoeing trips along the Russian River in inflatable canoes. SOAR canoe trips are appropriate for the whole family and you do not have to be in top athletic shape to enjoy a trip down the river in one of their inflatable canoes. The trips are not guided, but guests are provided instructions at the beginning of each trip. Fido can romp off-leash whenever you decide to pull ashore to enjoy the many swimming holes, rope swings, and sandbars. Call 877-411-FIDO to speak with one of their pet-travel specialists.
Camellia Inn can accommodate small, friendly dogs – ask us about reserving a room for you and your pooch.
Our free Tuesday concerts in the Plaza continue through August 29th. The Dixie Giants perform on August 5th.
The Farmers’ Market’s Annual Zucchini Festival, zucchini contests and races (yes, races) are on August 9th in the West Plaza Parking area. Look for the Giant Zucchini contest and Zucchini Racing Cars. Zukes will also be judged for most creative in the adult and kids’ categories. You can’t imagine what a simple zucchini can be turned into! Previous entries included a teapot, princess float, shark, dachshund and oh-so-more. Join the fun.
4 zucchini, coarsely chopped
½ onion chopped
1 clove garlic, chopped
2 beaten eggs
2 teas. flour
Sprinkling of chopped parsley
5 teas. olive oil
Grated Parmesan cheese
Put the grated zucchini in a colander and sprinkle with salt. Let it stand for an hour, and then gently squeeze the excess water out, a little batch at a time. In a mixing bowl, combine the zucchini pulp, onion, garlic, eggs, flour and parsley.
Heat the oil in a skillet. Drop serving-spoon size amounts of batter in the hot oil, flatten them with a spatula and fry until golden brown on both sides. Drain on paper towels. Sprinkle with cheese.