There’s getting in touch with your roots and then there’s getting in touch with your food’s roots. The Santa Ynez Valley Jewish Community takes that idea quite literally, as their Seed, Sow, Supper dinner on Saturday, June 19, from 4-10 p.m. takes place in the very field from which most of the food was grown: the farm of Shu Takikawa, a longtime Farmers Market stalwart and proponent of organic and sustainable farming. His sumptuous bounty will be turned into a terrific meal by Chef Tracy Fleming of Stewart and Clark Fine Foods in San Luis Obispo. The menu will include such delights as a spring carrot soup with tarragon cream; locally raised and roasted chicken served on a bed of sautéed fennel, leeks, and roasted parsnips; and a peach crostata with lavender whipped cream. Wines will come primarily from the certified organic wines of Bernat (owner Sam Marmorstein also owns Los Olivos Café), as well as tercero and Arcadian Winery. Seating is limited; tickets are $125. See syvjc.org or call 693-4243.