Bean tab 2013

Tracy is celebrating “27 Years of Beans” this year at the annual Tracy Dry Bean Festival on

Saturday, Sept. 7, and Sunday, Sept. 8, in downtown Tracy, and I would like to personally invite you to be a part of the free family fun.

Whether you have attended one Bean Festival or 26, you know that the historical festival is all about bringing families together and celebrating our community’s past, present and future.

Every year, festival participants have a chance to catch up with old friends, meet new ones and take away offerings from local businesses, as well as commemorative festival T-shirts.

Three live music stages are sched-uled to highlight local music and entertainment for all ages to enjoy.

The sounds of Latin Essence, Journeys’ Edge Tribute Band, 209 All Stars, Top Secret, Two Tone Stieny, Jimmy Ashley, Blue A Fuse, Great House Band, and Tortoise and the Pimps will fill the air with their diverse sounds of classic rock, funk, Latin and blues.

Returning this year is the crowd favorite Bean Town, located on Central Avenue between Ninth and 10th streets. Bean Town gives festivalgoers an opportuni-ty to truly celebrate dry beans via bean dish samplings, dry beans for purchase from local bean farmers, bean give-aways and cooking demonstrations.

On Sunday, local chefs will compete for the prestigious title of “Best Chili

in Town” at the annual chili bean cook-off. Crowd tasting will begin at 1:30 p.m. Sunday in the chili cook-off tent behind Bean Town on 10th Street and Central Avenue.

Also returning this year on Saturday are the Bean Run 5K-10K and the Show-N-Shine Car Show with more than 30 classic cars on display.

On Sunday, the festival will host the entertaining bean bur-rito eating contest at 4 p.m. near 10th Street and Central Avenue. Participants interested in signing up must submit a $5 entry fee for the chance to win a cash prize and brag-ging rights for the most bean burritos eaten at the Bean Festival.

The Bean Festival would not be possible without the support of the community, the volunteers, vendors, and most of all the staff who make it happen.

For those of you who attend the Bean Festival, thank you for support-ing this event another year!

Join us, and bring your friends, family and neighbors for a weekend full of free entertainment.

Make sure to “check in” at the Bean Festival on Facebook when you arrive. For more Bean Festival infor-mation, visit the website, www.tracybeanfestival.com.

Sofia Valenzuela is the president-director of the Tracy Chamber of Commerce. She started as a receptionist with theorganization 10 years ago.

By Michael Ellis LangleyTracy Press

Beans grown around Tracy and southern San Joaquin County are reaching far beyond America’s borders.

The baby lima beans, large limas and black-eye beans farmed here, and celebrated every year dur-ing the Tracy Dry Bean Festival, represent a staple U.S. export, according to Kenneth Hylton, chief financial officer for Rhodes-Stockton Bean Co-op.

“Internationally, Japan is our biggest market seg-ment for California. Especially for the farmers in this area,” Hylton said. “We export pretty much all over the world in one form or another.”

Statistics from the California State Department of Agriculture show that the percentage of California dry beans exported across the globe grew from 31 percent in 2010 to 42 percent in 2011. That represents $70 million worth of dry beans sold to Europe, Canada, India and Japan.

The Japanese, according to Hylton, use baby lima beans grown exclusively in California to make a paste for candy.

“We set the standard for what they use in paste manufacturers in Japan,” he said.

Hylton said local farmers have faced challenges during the past 15 years that have drastically reduced the amount of beans being grown.

“In the late ’80s or the early ’80s, beans were, of course, three times larger than our crop is now,” he said. “Especially around here, it was pretty much bean fields from here all the way into town.”

Evolving tastes and shake-ups in key markets may be to blame.

“Acreage-wise (demand for beans) has been decreasing, losing a lot of row crop for almonds, walnuts,” Hylton said. “We’ve seen huge decreases in 2000, and then with the earthquake in Japan it decreased some more.”

Hylton said those challenges drove the industry together, allowing producers to pre-sell set amounts of beans to companies across the nation and the world.

“Last few years, pretty much anything that’s planted is usually sold, before it’s even planted, to the end user,” he said. “It helps stabilize the mar-ket, and the grower has more incentive to plant, because he already knows it’s sold.”

Hylton said Rhodes-Stockton is finding new cus-tomers for large lima beans in New Zealand and Australia. Natural disasters, such as crop failures in Brazil and Argentina and severe flooding in China’s commercial production areas, are also cre-ating new demand for Tracy beans.

“International markets are pretty strong this year,” Hylton said. “It’s going to be a good year.”

Contact Michael Ellis Langley at 830-4231 or [email protected].

Local beans have international appeal

Glenn Moore/Tracy PressOVERSEAS SHIPMENT: Warehouse manager Javier Diaz checks a table of garbanzo beans in the mill at Rhodes-Stockton Bean Co-op on Wednesday, Sept. 4. Some of the garbanzo beans will be shipped to New Zealand.

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By Nikki ChaseFor the Tracy Press

The Tracy Dry Bean Festival queen, princess and Little Sprout were crowned Saturday, Aug. 31, at the Grand Theatre Center for the Arts.

Colby Haskell was crowned Tracy’s Bean Queen. The 12-year-old daughter of Jim and Cynthia Haskell beat out six other contestants.

“I was absolutely sur-prised,” said Colby, who had her hair pinned up in tight curls. “I had no clue how they were going to put the crown on with my hair.”

As for her gown, Colby’s goal was to stand out among the competi-tion.

“We got it online. There’s always the clas-sic pink and white, but I decided to go with a different color — teal,” Colby said. “I chose it because it made me feel like a princess.”

The seventh-grader at Poet Christian School already knows how she

wants to spend her time as queen.

“I’m going to try to work with the Animal Rescue of Tracy,” Colby said.

The pet lover, who has “a dog named Hannah and a rabbit named Jackson,” also won the poise category at Saturday’s pageant.

In the princess divi-sion, Ella Navarra took the crown, which she described as “very heavy” and “pretty” once it was placed on her head.

Ella, the daughter of Carl and Monica Navarra, said, “I want to be a good role model for the community.”

A fourth-grader at Monticello School, she described her dress as “blue with sparkles” and said she chose it because she “really likes blue.”

“She kind of went online and picked it her-self,” her mother said. “She was very adamant about that particular one.”

The princess’ favorite aspects of being in the pageant were “the hair, makeup and all the pret-ty dresses.”

In her first pageant appearance, Ella won best talent, best inter-view, poise and people’s choice, on top of being

crowned the Bean Festival Princess.

The young girl who took the crown in the Little Sprout division was Sadie Espinoza.

The 6-year-old is the daughter of Caesar and Serena Espinoza and is a second-grader at Kelly School.

She described her gown as “very pretty, pinkish-reddish with flowers.”

When asked how she felt about being on stage, she confessed to being “a little bit nervous, and very excited.”

Her favorite parts of the pageant, though, were the trophies and crown she received.

“The crown has shiny diamonds all over it!” Sadie said.

Pageant coordina-tors Juana Dement and Cheryl Fowler hosted Saturday night’s event.

The 2012 queen, Lexie Van Os, and princess, Meredith Hagler, fulfilled their final royal duties by crowning this year’s winners.

All of the pageant par-ticipants received a tro-phy, T-shirt and gift bag.

The 2013 Tracy Dry Bean Festival is Saturday, Sept. 7, and Sunday, Sept. 8, in down-town Tracy.

For details, see the pull-out section in this week’s issue.

Contact the Tracy Press at 835-3030 or [email protected].

Bean queen, princess, little sprout crowned

Nikki Chase/For the Tracy PressROYAL COURT: Sadie Espinoza won Little Sprout (from left), while Colby Haskell was crowned Queen, and Ella Navarra was crowned Bean Festival Princess on Saturday, August 31.

“I was absolutely surprised. I had no clue how they were going to put the crown on

with my hair.”— Colby Haskett

Queen, Tracy Dry Bean Festival

TRACY DRY BEAN FESTIVAL. | 3FRIDAY, SEPT. 6, 2013

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By Gary DaloyanThe featured legume

at this year’s Tracy Dry Bean Festival is the Jacob’s cattle, a dried bush bean grown in California and New England that resembles the hide of spotted Hereford cattle.

The very colorful, deep burgundy-and-white bean is consid-ered one of the top two chili beans, along with the dark red kidney, as ranked by former Tracy chili cook-off contestants, according to Fresno bulk bean supplier Pacific Grain & Foods.

“Each year, a special bean blend or single bean variety is sup-plied by the company in 3 pound batches to all chili cook-off contes-tants for an equal foot-ing at the Sunday, Sept. 8, judging and to pro-vide different flavor pro-files to festival attend-ees,” said Lee Perkins, managing partner.

Judges sample the pre-

pared chili submissions and cast their votes at 1 p.m. Sunday, at which point festival attendees can line up to taste the extra chili, free of charge.

Typically, cooking sta-tions are in a booth near the Bean Town Pavilion, Perkins said.

Jacob’s cattle is an heirloom variety high in fiber, also called a trout bean, and is popular in hearty vegetable soups or as a colorful addition to bean or green salads.

This large legume is sometimes mistaken for a red-blotched Anasazi or appaloosa bean. But unlike the unique natu-rally degassed Anasazi, featured three years ago at the festival, the Jacob’s cattle bean should be degassed.

That process includes a 2-minute immersion in boiling water, then an hour sitting in a lidded pot, followed by rinsing in a colander.

“This step eliminates the sugar proteins that cause the gas,” Perkins

Jacob’s cattle bean a cowhide look-alike, chili classicsaid, “but also shortens the cooking time, which

is generally 1½ hours on stovetop.”

Find a simple degassing recipe for use with most types of beans on Page XX.

Read more


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LAYERED FOUR-BEAN SALADServings: 12 to 16

This is the salad to serve to a crowd. The layers use four dif-ferent kinds and colors of beans to make a brilliant, impressive presentation at the dining table.

1 pound black valentine beans, degassed, cooked, drained and chilled

1 pound French navy beans, degassed, cooked, drained and chilled

1 pound jumbo pinto or cranberry beans, degassed,

cooked, drained and chilled1 pound Christmas lima

beans, presoaked, cooked, drained and chilled

4 teaspoons A&D seasoning½ cup sugar½ cup red-wine vinegar ½ cup salad oil2 tablespoons fresh parsley,

chopped½ tablespoon dry mustard2 teaspoons fresh basil (or ¾

teaspoon dried)½ teaspoon oreganoSalt and pepper to tasteRomaine lettuce leaves1 medium red onion, sliced

and separated into rings

Add 1 teaspoon A&D season-

ing to each pot of beansduring cooking.

In a small bowl, mix sugar, vinegar, oil, parsley, mustard, basil, oregano, salt and pep-per. Set aside.

Line a large glass bowl with romaine lettuce leaves.

Layer the black valentine beans in the bowl, and drizzle with about a quarter of the oil-vinegar dressing.

Add the French navy beans and drizzle with more dressing. Continue layering beans until you have four layers.

Garnish top with red onion rings. Chill thoroughly.

Source: Boutique Bean Pot and Pacific Grain & Foods

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IN THE KITCHEN

PLEASE RECYCLE THIS NEWSPAPER.PLEASE RECYCLE THIS NEWSPAPER.

TRACY DRY BEAN FESTIVAL. | 7FRIDAY, SEPT. 6, 2013

MAPLE BAKED BEANSServings: 6

Baked beans are an all-day dish, a comforting presence in the oven and a promise of a good dinner to come.

1 pound Jacob’s cattle (pictured) or King of the Early beans

1 large onion, peeled and stuck with 6 whole cloves

1 bay leaf½ cup maple syrup¾-pound chunk of salt pork, on the rind½ teaspoon salt2 teaspoons dry mustard

Before bedtime the night before, pick over the beans, cover generously with cold water and set aside.

As soon as the breakfast dishes are done, heat the oven to 300 F.

Drain the beans and put half of them in an oven-safe bean pot. Add the onion and bay leaf, then the rest of the beans. Add the maple syrup, then cover with cold water an inch above the beans. Cover the pot and put it in the oven.

Meanwhile, cut the salt pork in a crosshatch pattern at half-inch intervals, down to but not through the rind. Cover it with cold water and set it aside.

About an hour later, put a kettle on at the back of the stove so you’ll have hot water when you need it. Go about your business, checking on the beans from time to time and adding a

bit of hot water as necessary to keep the top layer just nicely submerged.

By lunchtime, the beans should be well on their way to tenderness — still firm, but no longer crisp. Gently stir in the salt and dry mustard.

Drain the salt pork and push it into the top of the beans, skin side up. The pork skin should be just at the top of the liquid. Cover the pot, return it to the oven and continue to cook as before.

As the dinner hour approaches, start cutting back on liquid so the sauce thickens, but don’t let the top layer of beans dry out.

Remove the lid for the last hour of cooking so the pork skin crisps. Season at the table with fresh-ground black pepper to taste.

(Recipe adapted from YankeeMagazine.com)

Courtesy photo

IN THE KITCHEN


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We Train CHAMPIONS

Start to finish: 10-15 minutes assembly using canned beans; add 2-3 hours if using dry beans

Servings: 8 to 10

16 ounces chunk/light tuna, mylar bagged2 (15-ounce) cans white beans, such as navy,

cannellini, or great northern, rinsed in a col-ander under cold running water; or ½ pound dry white beans, rinsed, degassed and boiled to fork soft

10 cherry tomatoes, quartered 8 scallions, trimmed and sliced4 tablespoons extra-virgin olive oil4 tablespoons lemon juice2 sprigs cilantro or parsley, finely chopped ¼ to ½ teaspoon salt, to tasteFreshly ground pepper to taste or 1 tablespoon

Pacific Grain & Foods savory bean seasoning1 dozen pita bread pocket wraps or flour tor-

tillasCabbage or lettuce leaves

In a medium bowl, combine tuna, beans, toma-toes, scallions, cilantro or parsley, oil, lemon juice, salt and pepper or seasoning. Stir gen-tly. Refrigerate until ready to serve.

Rinse cabbage or lettuce leaves, pat dry, fold and use to line each pita bread or tortilla. Fill with chilled salad.

Variation: Omit the pita or tortillas. Rinse and dry large lettuce leaves or steam cab-bage leaves until tender. Place a small amount of tuna stuffing on a leaf and wrap the leaf around the filling. Cut each roll into halves or thirds and serve as a summer fin-ger food with a glass of sangria.

Variation: Add 1 cup of Pacific Grain & Foods dried veggie blend during the last 10 to 12 minutes of the dry bean cooking time.

(Recipe adapted from Eating Well Magazine and Pacific Grain & Foods LLC)

TUSCAN-STYLE TUNA SALAD

Courtesy photo

IN THE KITCHEN

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Bean tab 2013

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