Latest Event Updates

Sonoma Grange Pancake Revival – Lots of Fun!

Posted on

Thanks to all who came out or supported the grand-reopening of the Sonoma Valley Grange!

The Grange logo was revealed on the mural, and the Grange Hall sign shone bright. (freshly painted by granger and craftsman painter Will Ackley) Despite the rain, over 100 folks came out for Sean Paxtons amazing menu, great food, great conversation and community. Look for other events at your local Hall in the near future!!


Posted on Updated on

Sonoma Valley Grange #407 is BACK! And so is our popular pancake breakfast, after a 3 year hiatus the Grange kitchen will be blessed with Chef Sean Paxton mixing up what has been called the finest breakfast in the Valley! Come early and stay for the Sonoma Grange Re-opening ceremony! Tickets at the door!


Posted on

Recently, the newly formed Sonoma Valley Grange #407 began a new chapter, partnering with Sonoma Springs Commons (formerly Sonoma Springs Community Hall) on reopening the Hall for local farmers and food producers. About a dozen showed up and enjoyed a wonderful holiday potluck gathering. The Springs Commons continues the mission to support Healthy Farms Healthy Food Healthy Community, allowing the Grange to serve as a homebase, while focusing its efforts on providing a community center for the Springs. Together we anticipate a productive 2023 in support of Sonoma Valley!

Happy Holidays Everyone!!!

Dia De Los Altar at the Springs Community Garden

Posted on

The altar at the Springs Community Garden was made by community members with special help from Zaira and Alexis from Sonoma County Regional Parks and Jesus from the Springs MAC. Flower were generously donated from Oak Hill Farm and pumpkins from Whole Foods

Halloween / Dia de los Muertos at Larson Park!

Posted on

Join us at the Springs Community Garden at Larson Park Saturday, October 29th 10:00am – 2:00pm for a Fall Celebration! Pop-up pumpkin patch, pumpkin carving, bilingual activities, altar building and more.

Free plants for the Fall garden!

Posted on

Come out to the Springs Community Garden Saturday September 17th 10:00am- 1:00pm. Pick up some plants for the fall garden or sign up to be a garden volunteer and grow together! Their is a community creek cleanup day on Sonoma Creek at the same time for more community engagement.

Springs Community Garden – local food production

Posted on

The Springs Garden is entering the busy growing season of late Spring to early Fall. This abundant time of year has the garden producing good amounts of leeks, garlic, broccoli, kale, peas, fava beans, herbs and flowers. We are making room for summer crops where we can and preparing for improvement projects such as a sink/washstation and an artistic paint job for the tool shed. This is a public, community garden, all who wish to volunteer can email us here at Community members will receive a simple training in the systems of the garden and goals for current and future development, sign a simple insurance waiver, then can participate on any level desired. Let’s keep Growin’ in the Springs!

Local Boy Makes Good (Cider)!

Posted on

The following is a recent article highlighting the high quality local foods we enjoy in the Valley!:

Sonoma Valley has long been known as a source for high quality food.  This fact was enshrined when Alice Waters chose Cannard farms as a supplier for her then nascent farm to table restaurant concept in Berkeley – Chez Panisse.  Long before that, the Valley put forth abundance in the form of quality cheese and dairy, orchard crops such as walnuts and stonefruit, and of course, premium wines.  Over the decades, the viticulture grew in size and notoriety, but, as may be redundant to many Sonomans, good wine is best accompanied with good food.  Many of the finest restaurants in Sonoma and beyond tout their use of local produce, meats, dairy and beverages on their menus, and some groceries have done similar in their promotion of locally sourced food and drink. 

Its beneath this backdrop that Mike Zakowski (Mike the Bejkr in Sonoma parlance) has thrived.  Known for his breads, pizzas, and huge array of baked goods, Mike branched out his culinary reach some years back in a partnership with Tony Coturri, legendary natural wine maker, in the production of a local cider.  Recently, this partnership produced an award winning cider at the Good Food awards.  I sat down with Mike over a glass of this medal-winning cider to discuss good food and drink.

“Mike, how did this partnership come about between you and Tony?”

MZ – “Back in 2014, I was training for the masters de la boulangerie, an international baking competition, in Paris, and was developing a cider bread.  I am a big fan of natural and organic wines, Coturris focus, and approached Tony about the concept and it went from there.”

“Did you have a roadmap for what you wanted to do?”

MZ – “We wanted to make a natural cider, in a similar fashion as Tony does his naturally fermented wines – no yeast, no sulfer, just juice.  To find the best juice we talked to Paul Kolling, famous West County apple farmer (and husband of the famous sandwich shop chef Kendra Kolling, the Farmers Wife).  He sourced gravenstein apples from Sebastapol and we made our first vintage.”

“I remember that, the clear glass jug”

MZ – “Yeah we started out with custom bottles, hemp paper labels and other things that we  changed to reduce costs over time.  We changed to a standard size 750ml bottle, and the recipe varied as we worked on the fermentation and natural carbonation, but have kept the same simple ingredients 100% Gravenstein apples, thus the name, Aeplz.”

“The label refers to the production as being Petillant Naturel, is this fancy talk for natural wine?”

MZ – “Not exactly, it is an old process, known as the methode ancestrale in France, of bottling the cider while it is still fermenting to trap carbon dioxide, creating natural carbonation.”

“How does it feel to win the category in this event, it looked like there was some good competition!”

MZ – “Its good to be recognized for what you do, for making something that stays true to the essence of the ingredients, and the history and culture of the process.  It’s the same with my baking, you start with the best ingredients, always organic, and local if possible, and you have a strong foundation to work from”

“Where can people find a bottle of Aeplz”

MZ – “Tony has it marketed under the Coturri label found at various wine shops.  The Aeplz label is only available from me”

“Well we know where to find you, Friday Farmer’s Market!”

MZ – “Yep, see you there.”

You can find Mike and his latest culinary creations at an epicenter of quality local  food, the Fridays Farmers Market weekly 9:00am – 12:30pm at Depot Park.

(Seth Dolinsky is manager of the Sonoma Valley Agricultural Cooperative, a program of the Sonoma Springs Community Hall aimed at supporting local farms and food producers using organic methods and ingredients, and is owner of New Land Systems, a regenerative land management company.)

Winter at the Springs Community Garden

Posted on

After a very wet end to 2021, things are drying out here in the Valley. At the garden, the beds are either planted with spring crops or finishing up on fall plantings. New herbs are planted or awaiting pots (for spearmint, lemon balm and other invasives). Plans are being drawn up for garden improvements and expansion, and for volunteer days to share the bounty and experience. All interested volunteers can contact Seth at