• Good Street Food + Design Market
Free; 1409 Del Paso Blvd. at Arden; 1 to 5 p.m. the first Sunday of the month, beginning today.
Hidden inside a warehouse on a stretch of Del Paso Boulevard that you probably haven’t visited in a while is this eclectic market that brings together all the elements of a perfect Sunday – food, drinks (yes, even the alcoholic kind), shopping and live music. Local food trucks such as Mama Kim On The Go, Kombucha Kulture and Slightly Skewed team up with artisans and designers in this once-a-month event modeled after the eclectic paradise of San Francisco’s Ferry Terminal. Grab some delicious grub while checking out handcrafted jewelry, clothes and housewares. And don’t forget to people-watch – this event should draw a cool crowd. gooddesignmarket.com
• Metro Juice
Price varies by juice; local farmers markets; metrojuicecompany.com
Recently selected by the Downtown Sacramento Foundation as a merit winner, Metro Juice founder Lisa Musilli Johnson plans to open a retail outpost in the 800 J Lofts. Until then, you’ll find her ultra-fresh, cold-pressed juices at local farmers markets. Try the organic Cucumber Julep, flavorful and lightly sweet, a perfect quencher for summer heat.
• Sabor Mexicano Roasted Pumpkin Seed Salsa
$5.99 for 12 oz. container; Nugget and other retailers; sabormexicano.com
Bay Area chef Jorge Saldana grows the ingredients for flavorful and unusual salsas at his farm in Guerneville. This pumpkin seed version uses chili de arbol to give it a deep color and smoky flavor. The nutty note from the seeds adds a distinctive richness.
$14 to $20 for a two-pack; duffscakemix.com
Food Network’s “Ace of Cakes” star Duff Goldman is building a sweet empire based on his crazy confections. If you can’t make it to his decorate-it-yourself bakery in Los Angeles, try this pretty jarred version in flavors such as confetti with vanilla buttercream. Just add a spoon. Cold glass of milk not included.
• Bruce Cost Ginger Ale
$7.99 for four; local retailers including BevMo; brucecostgingerale.com
Restaurateur Bruce Cost (some may remember Monsoon, one of his first endeavors in San Francisco) bottles his cult-favorite ginger ale out of a former garbage plant turned artisanal factory in Brooklyn, where they chop through 60,000 pounds of fresh ginger a month. Chunks and slivers of it float unfiltered in the cane-sugar-sweetened concoction, giving the drink a pleasant and pungent bite.
— Bee staff
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