Paj Kane -Tuscan Kale Salad

You might know Pandora J. Kane as Paj from the VITA free tax preparation program or her skills as the bookkeeping wiz at JEDI, Jefferson Economic Development Institute. Paj has stepped away from individual counselling in a move closer to retirement and toward her passion for farming as the Mt. Shasta Farmers’ Market Manager. She can be seen every Monday setting up the for the market and putting in her miles, checking with vendors and telling folks the market is no place for dogs. It’s a health department rule. 

The 2019 market is every Monday 3:30-6 p.m. until to October 14th on the 400 Block of N. Mount Shasta Blvd, rain or shine or snow showers.

Paj and her son, Brennan Kand and grandson Caden at the Mount Shasta Famer’s Market

Paj and her son, Brennan Kand and grandson Caden at the Mount Shasta Famer’s Market

Lauri: How did you become the manager at the at the Farmers Market?
Paj: Market founder, Kirsten Olson was retiring and they needed a new Manager.  I was retiring from business counseling at JEDI so it seemed like a good part-time job. I’ve been working at JEDI since 2002. I’m now the Special Projects Manager so I manage the Farmers’ Market and the free tax preparation program.

Lauri: What's the best part about managing the Market?
Paj: The vendors and the customers. I like the interaction with the growers, food producers and artisans and it is so great to see all the community members coming to the Market each week! 

Lauri: You do a lot of walking, how many miles do you walk on Market day?
Paj: 4 million

Lauri: Where do you get the inspiration to do what you do? 
Paj: In truth, “I’m a farmer…” (I think I got that off some old TV show but, it really does describe me).  I’m a seriously addicted farmer/grower/gardener so when I see what the other farmers can produce, I get inspired and want to make the Market all it can be for them. I get a lot of inspiration from Kirsten Olson and all our vendors making a living at what they love to do.

Lauri: What’s growing in your home garden?
Paj: I live and garden on a quarter acre. I finished putting up a deer fence and am converting my rock beds to raised gopher proof beds so, I’m in transition this year. I’ve been saving seeds and growing heirloom tomatoes for many years and I also grow an assortment of vegetables like garlic, leeks, broccoli, parsnips, fennel, eggplant, pumpkins and squash to name a few. I was given some okra seeds so I’m going to try that out this year.

Lauri: Is there anything new to the Market this year?
Paj: I am putting together a list of presenters who will give demonstrations on environmental topics, tips for home gardening, children’s activities, craft projects and performances in Parker Plaza before the Market opens at 3:30 p.m.

Lauri: I didn't realize there were so many food vendors.
Paj: That is a good reason to go to the Market. You can pick up readymade food and not have to cook one night a week. We hope to have a new vendor who will be selling soup and salads and who is trying for zero waste packaging.

Contact Paj at 530-926-6670 ext. 103 if you are interested in presenting in Parker Plaza or volunteering to collect data or be on pet patrol. www.mtshastafarmersmarket.com

 

Simple ingredients make a beautiful fresh healthy salad- Tuscan Kale Salad

Simple ingredients make a beautiful fresh healthy salad- Tuscan Kale Salad

Paj Kane’s Tuscan Kale Salad

Ingredients

1⁄2 cup extra-virgin olive oil
1⁄4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1⁄2 teaspoon salt
Pinch of red pepper flakes
2 bunches kale (about 14 ounces), ribs removed (optional) and leaves sliced into 1⁄4-inch shreds
1⁄2 cup finely grated Grana Padano or Parmigiano- Reggiano cheese
2 tablespoons toasted whole wheat bread crumbs
Grana Padano or Parmigiano-Reggiano cheese shavings, for garnish

Directions

In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.

Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.

 

Nikolas Allen - Soft Street Taco

As it appears in the Siskiyou Daily News week of May 1, 2019

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Nikolas Allen is using all of his creative talents selling homes in Siskiyou County. For over 10 years Nikolas has been an active member of the creative community including, artists, musician, art marketing instructor, and the emcee for Liberty Arts Fashion Shows and Butteville Art Auction. Nikolas is the author of several books; Death To The Starving Artist - Art Marketing Strategies for a Killer Creative Career, and  Heavyweight Marketing - Knockout Strategies for Building Champion Brands.

Lauri: How did you get interested in the real estate business? 
Nikolas: In 2015, I purchased my first home after decades of renting, and fell in love with the experience of home ownership. I got my real estate license in order to help other first-time homebuyers experience the same thrill. I never thought I would become a Realtor, but now that I'm in it, I love what I do, and can't imagine doing anything else. I'm now a Realtor with J. Harris & Associates of Mount Shasta.

Lauri: Where do you get the inspiration to do what you do?

Nikolas: The thrill that buyers and sellers feel when the deal closes successfully makes it all worthwhile! I love helping people through the complex process of buying and selling their homes. There are some people who are super fun to work with as we move towards achieving their real estate goals.

There is plenty of hard work, uncertainty, and struggle with every deal. Some clients are more challenging, but that’s okay, too, because it offers lessons on patience, compassion, and communication. Becoming a Realtor has been the most fun, challenging, and rewarding career, both personally and financially, that I have experienced to date.

Lauri: I know you from your artwork and books. Do you still make time for your creative work?
Nikolas: One cool thing about having this extensive creative background is that I can put all of the skills to use as a Realtor. When marketing myself, and my clients' properties, my use of design, music, video, and writing really helps me stand out from the rest of the pack. Lately, I have been bitten by the music bug again, and am writing, recording, and performing songs. I’ve just debuted Electric Layer Cake, a new solo album. 

Lauri: What is your favorite part about sharing a meal friends and family?
Nikolas: There’s nothing quite like talking, laughing, relaxing, and catching up with friends and family over a leisurely meal to make you feel connected to the people who matter in your life. I love the conversation and connection that happens around the table with friends and family. My partner, Brenda and I try to have one small dinner party every quarter. And at least one house or yard party per year. Plus, we’ll hit restaurants with friends or clients every month or two.

Check out music by Nikolas Allen at NikolasAllenMusic.com

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Nikolas Allen's Soft-Shell Street Tacos

One of my favorite meals to prepare at home is soft-shell street tacos because they are small in size, with minimal ingredients. It’s a fresh, healthy, and gluten-free meal that is tasty and easy to prepare. You can add a veggie side such as steamed broccoli, Brussel sprouts, or corn on the cob. Chips and salsa are optional, but always a fun addition.

Ingredients:  These can vary depending on what you’re in the mood for, but ours often look something like this...

Organic white corn tortillas (choose corn tortillas and chips for gluten-free)
Fresh cabbage or lettuce
Cilantro
Avocado
Black or green olives
Protein of choice (beef, chicken, fish)
Salsa
Spicy mustard
Avocado Oil Mayo

Preparation:

Cook your protein on stove or grill. Dice lettuce, cabbage, cilantro and slice olives, and avocado. Heat tortillas on stove or in the oven. Add light dab of mayo and squirt of spicy mustard on warmed tortilla. Assemble ingredients and top with salsa - Enjoy! 

 

To read another interview with Nikolas and see more pictures link here. Nikolas Allen interview on the Bill Plate