Free Green Waste Disposal and Mulch Opportunities Return to Nevada County in May & June
Residents are encouraged to start staging green waste now to take full advantage of a shorter schedule.
Nevada County, April 13, 2021 — Once again, the Nevada County Office of Emergency Services is pleased to announce the return of the free green waste drop-off and mulch pick-up program.
Details were shared today when County Supervisors voted to approve a contract with the Fire Safe Council of Nevada County to manage this year’s program. Fewer grant dollars, as a result of challenges presented by the pandemic, means a shorter schedule, so residents are encouraged to get to work now to make the most of the popular program. “Now is the time to fully engage with the ‘Ready’ portion of the ‘Ready, Set, Go!’ preparedness strategy. This means using every opportunity and tool available to create defensible space from safe burn piles, the transfer station, the Fire Safe Council’s chipping program, curbside pickup or renting large green waste dumpsters, and even natures tractors, goats,” says Nevada County Office of Emergency Services Program Manager, Paul Cummings. “The 2021 Ready, Set, Go! Handbook will start hitting mailboxes in early May, but wildfire preparedness really does need to be a year-round effort,” he adds. “Year one we hauled away over 500 tons of green waste in a few weekends. Last year, even while we were still figuring out the impacts of the pandemic, we collected more than 5,000 tons. This year we expect to be just as safe and successful with the support of key partnerships,” says Fire Safe Council Executive Director, Jamie Jones. In Eastern Nevada County, Truckee Fire Protection District has committed to donating personnel and equipment to load and compact green waste each day, while Tahoe Truckee Sierra Disposal will pick up full dumpsters and return them empty. Truckee Fire Protection District Chief Seline says “Our staff were out last year for each of the events and had a chance to talk to folks who were sincerely grateful this program was taking place. We are already seeing low humidity levels and predictions for a long, dry fire season. I hope folks take full advantage of this free service.” Town of Truckee is also partnering to offer financial support for free drop-off days. “This effort fits squarely in line with our Keep Truckee Green sustainability, solid waste, and resiliency program. Events like this help facilitate land stewardship through defensible space development and understory thinning, two tools that will help us build resiliency to wildfire, which has become a reality with climate change,” says Erica Mertens, Administrative Analyst for the Town of Truckee. Safety measures will be implemented to mitigate the spread of coronavirus and participants should be prepared to comply with all guidelines. Additional details may be found at ReadyNevadaCounty.org/greenwaste.
Western Nevada County Free Residential Green Waste Disposal May 21-24 & June 11-14, 2021 Friday–Monday │7:00am-3:00pm, 12625 Brunswick Rd, Grass Valley, CA
Western Nevada County Free Mulch Pick Up May 28-29 & June 18-19 Friday & Saturday │ 8:00am-3:00pm, 12625 Brunswick Rd, Grass Valley, CA
Eastern Nevada County Free Residential Green Waste Disposal May 14, June 4, & June 25 Fridays │8:00am-2:00pm Truckee Rodeo Grounds 10695 Brockway Rd, Truckee, CA 96161 Accepted items: residential green waste, biomass consisting of all tree and plant trimmings, weeds, leaves, branches, and items less than six inches in diameter. Prohibited items: commercial green waste, Scotch broom, poison oak, blackberry, items with a diameter greater than six inches, tree stumps, root balls, treated wood, household waste, or trash.
I wanted to spread a little extra Christmas Cheer this year 🎄
Here is a list of roads in Alta Sierra with one or more homes decorated for Christmas. So pack up your family and make an evening event of enjoying the lights.
If you want a PDF sent to your email send me an email that says Alta Sierra Lights to firstname.lastname@example.org and I will send it right out. Or if you want a printed copy come by my office at 10015 Alta Sierra Dr suite 5B or text me at 530-559-4871 and we can arrange a place to meet up to get you the list.
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Amy Elise Wilson.
For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It’s roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They’re excellent served alongside the turkey, and are instrumental in flavoring the sheet-pan gravy.
3cups Cheater’s Turkey Stock (see recipe), or low-sodium chicken, turkey or vegetable broth, plus more as needed
6tablespoons unsalted butter
½cup all-purpose flour
2tablespoons low-sodium soy sauce, plus more to taste
2tablespoons apple cider vinegar or white wine vinegar, plus more to taste
Kosher salt and freshly ground black pepper
Prepare the turkey: Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves. Place in a medium bowl along with salt, brown sugar and pepper; mix to blend well.
Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.) Make sure the giblets (the bagged heart, kidneys and liver, and the neck) are removed from the cavity. Using paper towels, pat the turkey dry on all sides. Sprinkle with the salt mixture, making sure to distribute the seasoning evenly to all the bits and parts.
Refrigerate turkey, uncovered, for 8 to 24 hours — the longer, the better.
Heat oven to 325 degrees.
Remove turkey from the fridge, and transfer it to another clean rimmed baking sheet (discard any liquid that has accumulated on the first baking sheet). Stuff turkey with remaining bunch of thyme, a few of the quartered onions and half of the lemons and garlic. Scatter remaining onion quarters, lemons and garlic around the turkey.
Combine olive oil and 6 tablespoons butter in a small pot over medium heat until butter is melted. Pour half of the mixture over the turkey and onions. Toss the onions lightly to evenly coat; season everything with salt and pepper.
Roast, rotating the baking sheet every hour or so, until the turkey has reached 160 degrees when a thermometer is inserted in the deepest part of the thigh, 2 1/2 to 3 hours. The turkey will be cooked through and tender, and the skin will be brown, but you can and should get it browner.
Increase temperature to 425 degrees. Pour remaining butter mixture over the turkey (warm it slightly if solidified) and continue to cook until the internal temperature reaches 165 degrees and the skin is very deeply browned all over, 20 to 25 minutes. It’s O.K. if the internal temperature is just shy of 165 degrees, it will come to temperature as it rests. (If you find the skin is browning too quickly, especially on the top at the breast, feel free to place a sheet of foil over the breast.)
Remove turkey from the oven and let rest on the baking sheet for 30 minutes (and upward of 45 minutes). Tip the turkey, cavity-side down, making sure the aromatics stay inside the cavity and letting any juices run out onto the rimmed baking sheet. (This is what we will use to make our gravy.)
Transfer the roasted onions, lemons and garlic to another dish and set aside. Transfer the turkey to a cutting board and let it continue to rest while you make the gravy.
Make the gravy: Pour about 1 cup Cheater’s Turkey Stock or chicken broth onto the baking sheet. Using a spatula (a fish spatula is great for this), scrape up the bits from the turkey drippings, just like you’re deglazing a skillet after searing a piece of meat.
Carefully pour the contents of the baking sheet into a large measuring cup or other spouted vessel. Add remaining stock until you have 4 cups of liquid; you may need more or less stock depending on how juicy the bird was.
Melt 6 tablespoons butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until flour is sizzling furiously and well toasted, about the color of a graham cracker, 4 to 6 minutes. (The mixture will be thick at first but will thin as the flour cooks.)
Slowly whisk in fortified stock mixture, about 1/2 cup at a time, letting it bubble, thicken and incorporate completely between additions until all of it has been added.
Add soy sauce and vinegar, and season with salt and pepper. Continue simmering until gravy is at your desired viscosity and the flavors have all melded together, 5 to 8 minutes. Add more soy sauce if you feel like it needs more depth of flavor, vinegar if you want more acidity, and salt and pepper for seasoning. Remove from heat and set aside until ready to serve.
To serve, carve the turkey and arrange on a large platter (or two of your largest plates) with the onions, lemons and garlic. Reheat the gravy until it’s very hot and transfer to two gravy boats (glass measuring cups or coffee mugs work well if you do not own a gravy boat) and serve alongside.
Women’s Wilderness Weekend at the Burton Homestead in Nevada City
Lately, I have really started evaluating my life, life choices and how I choose to live my life.
I realize I give a lot of myself away to all the people around me. Giving of myself is a joyful experience and an expression of who I am and I love to give to all those around me. However, it also has a draining effect on me as well.
For so long, I have, in a way, prided myself on the ability to continue to give of myself and not take time to replenish my energy supply or to take minimal time to just bring myself back to functional. Taking time for myself felt selfish. I would continue to give to all those around me and pretend I didn’t also need anything.
Refill your pond!
Recently someone gave me a great analogy that our life is like a pond. It provides life to the plants and animals around and in it. As we give, the water goes down. if we do not refill the water in the pond, we end up having nothing left to give but the mud at the bottom of the pond. I realized my refusal to take care of my inner desires and spiritual well-being has left me giving away “mud” to all those I care about.
This weekend I refilled my pond at the Women’s Wilderness Weekend at the Burton Homestead in Nevada City put on by 4 Elements. Normally, I would feel so guilty about spending money, and time away from my family that I wouldn’t even tell my family I wanted to go and just silently wish to myself that I could. This time I recognized the need for “refilling” in my life and asked “how can we make this happen?” My husband was so supportive and loving. He even took the kids to visit grandparents so I could have the whole weekend to myself.
We were able to enjoy the beautiful scenery of Nevada County as our outdoor classroom. We learned emergency/survival skills like how to make a debris shelter, how to start a fire with a bow drill, plant identification, food foraging, water purification and so much more. We also took time to really get connected with our intuition and nature as well as get in touch with our playful side by playing games together. It was such a magical time connecting with other women and learning and playing together.
Now that I am back to work and life has resumed as normal, I feel so energized and ready to take on so much more. No longer do I feel there is pride in depriving myself of my needs. I am a better person when my pond is full! And I delight in being able to be more present for my family, and to give more and better service and care to my clients buying and selling real estate in Nevada County.
EARTH’S TREASURES Gem & Mineral Show is held each year in early October at the Nevada County Fairgrounds in Grass Valley . This year’s show, October 6 & 7, featured twenty vendors offering gems, minerals, fossils, florescent minerals, lapidary supplies, beads and supplies, jewelry, gold prospecting supplies and metal detectors and more.
Attendees were treated with cool displays of Mineral and Fossil Collections and Demonstrations of bead making, cabachons, wire wrapping, gold panning and intarsia. The club ensures fun activities for kids, too, including a kids corner and scavenger hunt included free with admittance (free for those under 13 years of age).
Featured was Gold Extravaganza, a display of local gold that included a bear carved from gold bearing quartz from the Original Sixteen to One Mine, the oldest operating gold mine in North America. Mike Miller, owner of the 16 to 1 gave fascinating talks about the history and workings of the mine. The mine produces beautiful quartz shot through with gold that jewelers, local and far and wide, fashion into rings and other jewelry items.
Silent Auctions and Raffles
Silent auction items, refreshed every hour, and raffle tickets drawn throughout the day afforded enthusiastic attendees the opportunity to grab some awesome rocks and minerals at some awesome, affordable prices!
The Nevada County Gem and Mineral Society meets the first Tuesday of each month at 7:00 PM at Golden Empire Guild, 11363 Grange Court, Grass Valley, CA. All are welcome to come to meetings. Membership dues are $25.00 annually for individuals and $30.00 for families. Persons under 18, living at home may be included in a family membership. $5 may be subtracted from the dues if you take the newsletter via email only. Members are treated to informative programs at meetings and can participate in field trips to collect specimens, often in partnership with other clubs.
Nevada County Lifestyle
Our rock club is one of numerous opportunities to enjoy the lifestyle of the foothills. Folks come from Nevada City, Grass Valley, Penn Valley, South County and all parts of the greater San Francisco Bay Area to enjoy the many shows, events, and activities that abound here in Nevada County.
Come on down and enjoy this amazing place where we are so fortunate to live and play!
With fall now here in Nevada County, and our love of pumpkin spiced everything. Our thoughts start to move toward Halloween. Pumpkins and skeletons everywhere! There is another, lesser known holiday (by most Americans), celebrated after Halloween on November 2nd and 3rd called Day of the Dead (Dia De Los Muertos). Yes. It sounds scary and maybe sounds inappropriate for young children but it’s really quite the opposite. In our home, ever since our oldest was about 2 we have celebrated Day of the Dead. This is a time to celebrate all of our loved ones (pets too) who have passed on. We put up pictures of those who have passed and make their favorite foods. We invite friends to join us and bring pictures, food and stories of their departed loved ones as well. We have a feast and share all the wonderful memories we have of those who are no longer with us. We are able to pass their memory on to our children. Our children are able to share the memories they have of their grandfathers, grandmothers and aunts as well as their goats, chickens, cats and other treasured pets. They benefit from hearing stories the adults have to tell, too. In a sense, it seems to take away some of the mystery of death and makes it more of a celebration of that person’s life. It also normalizes the conversation of the circle of life and keeps their memory alive.
Every year in Grass Valley, Nevada County Fairgrounds holds an Alter Show. This is a time people can, in a very creative way, put a memorial together of loved ones who have died. It’s a great way to see an aspect of this celebration. And it is one of many celebrations we have in Nevada County that makes living here in Nevada City, Grass Valley, Alta Sierra, Penn Valley and surrounding communities such a blessing.
The recent Disney movie, COCO, is a grand celebration of Dia De Los Muertos. It is appropriate for all ages and a wonderful family experience that illustrates and educates us about this wonderful and meaningful cultural experience!