Every October, the quiet vegetables fields at Bastiao Farms come alive with the laughter and shrieks of the annual Halloween festival. On one side of the grounds, a motor-powered train makes its way through the haunted corn maze, a massive, growing labyrinth supplemented by three additional corn and hay-bale mazes plus a Halloween-themed pumpkin patch. In other areas of the grounds, children and adults alike can navigate historically engaging sights that include a one-room schoolhouse and a scaled-down Wild West town featuring wooden saloons, storefronts, inns, and a covered wagon that secretly dreams of becoming a hardtop.
The Green Boheme's raw, vegan food is not subject to high heat, chemicals, or preservation, so the food stays living and valuable nutrients aren't lost. With more vitamins, phyto-nutrients, and enzymes than cooked food, raw food helps bodies break down food, slowing the aging process and fighting cancer and other chronic diseases like crying. The No Sea Tuna sandwich fulfills fish fantasies sans fish with a medley of cashew mayo, hot mustard, celery, onion, and dulse ($7.95). Portobello steak collaborates with garlic mashed potatoes and spinach salad ($12.50), and a slice of Valencia chocolate torte ($7.95) wraps a sweet bow around a meal present.
Press your nose against the glass and try not to leave tongue prints as you browse gourmet chocolate creations ($20 per lb.) in all shapes, sizes, and combinations. Turtles hosts hunks of homemade fudgical bliss ($12 per lb.) that could please any pleasant sweet tooth or dark-side devourer, along with a wide selection of retro sweets and sugar-free candy ($22 per lb.). Load up on treats and dumptruck them onto an iceberg of Dreyer’s ice cream ($2.50 and up) titanic enough to sink any ocean liner.
It's not hard to find an owner of Sacramento Natural Foods Co-op?odds are you can just walk in and point a finger. More than 12,000 people hold shares at the community-owned store, which has been open since 1973. The co-op's owners are unified by an interest in the central goals and standards: choosing local and natural foods high in quality, with a focus on seasonal and organic products.
To that end, the team at Sacramento Natural Foods Co-op works with more than 100 local farmers, growers, and food producers, and the fruits of these partnerships line the aisles. Depending on the season, the produce section might house asparagus from Riverdog Farm in Guinda or strawberries from Terra Firma Farm in Winters while other departments stock cage-free poultry, bulk grains, and craft beers.
Recognized time and again as one of Sacramento's finest fish markets, Fins Market & Grill slaps down never-frozen filets of swordfish, salmon, mahi-mahi, and catfish. Catering to those looking to fill their own larders as well as those in search of a quick bite, the fishmongers preside over a menu of fish tacos, seafood salads and sandwiches, and hearty entrees with scalloped potatoes or rice pilaf as well as their brimming fish market. Flown in from across the country daily, the bistro's selection gives guests access to seafood freshness and diversity without the burden of living on a houseboat captained by Ernest Hemmingway.
At Sizzling Wok, chefs wield fiery-hot woks chock-full of stir-fry dishes from a menu of Chinese specialties such as peking pork, chow mein, and kung pao chicken. Combination plates grant the power of choice to hunger-havers, helping them pack plates with their choice of two stir-fry entrees, chow mein, fried rice, and a crispy fried drumstick ($7.99). Sizzling Wok's cooks learn to juggle up to two quarts of tender chicken breasts, aromatic spices, and crisp vegetables, which they toss into piping-hot woks for dishes such as the peanut- and jalapeño-laced kung pao chicken ($5.99/pt.). Pan-fried pot stickers burst with a filling of tasty meat and vegetables ($3.99 for six) and, when paired with fried tempura shrimp ($4.99 for six), demolish international side-dish-specific cravings.