Category: Side Dish
PlacerGrown ingredients used: Strawberries
Served with these PlacerGrown Products: Strawberries
Preheat grill to medium heat. Make sure grate is well oiled. Thread strawberries onto skewers, about 4–6 berries per serving. Arrange on patter or baking sheet. Warm butter and syrup together in a small skillet placed on the edge of the grill, and stir until butter melts. Brush berries well with syrup mixture. Transfer kebabs to grill. Cook for 6 to 8 minutes, turning occasionally to grill on all sides until tender the juices are oozing. If you wish, drizzle with more syrup and serve on a bed of fresh mint.
Recipe by Courtney McDonal; Serves 6
-4 large heirloom tomatoes, sliced ¼ inch thick
-4 ounces salty blue cheese, such as Bleu d’Auvergne or Roquefort
-1 small red onion or torpedo onion, thinly sliced
-1/4 cup fresh basil leaves
-2 Tbsp extra-virgin olive oil
-salt and pepper, to taste
On a large platter, lay out the tomato slices in a shingled pattern. Crumble the blue cheese evenly on top, then layer the sliced red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the tomatoes with the olive oil and season to taste with salt and pepper. Serve immediately.
Category: Baked Goods
PlacerGrown ingredients used: Eggs Pumpkins Walnuts
Preheat the oven to 350º (325º if using a Pyrex glass pan). Set aside a 9-by-13-inch baking pan; do not grease. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs until frothy. Add the sugar, pumpkin, oil, spice, and vanilla. Beat on low speed to combine, then increase to medium speed. Beat 1 minute. Addthe flour, baking powder, baking soda, and salt; beat on low speed 2 minutes. Add the nuts and stir to combine. Pour into the baking pan. Bake on the center rack for about 40 minutes, until the cake is golden brown, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack at least 1 hour before frosting. To prepare the frosting, beat the butter and cream cheese with an electric mixer until fluffy. Add the powdered sugar and vanilla and beat on low speed until fluffy. Add a bit more powdered sugar if necessary to make a stiffer frosting. This makes a tasty thin layer; you can double the frosting recipe and make an extra thick layer, if desired. Scrape the frosting into the center of the cake and, using a metal spatula, spread to the corners in an even layer. Store in the refrigerator and cut pieces right out of the pan. Makes 12 to 16 pieces
Category: Side Dish
PlacerGrown ingredients used: Cucumbers and Onions
Procedure: In a bowl, combine cucumbers, onions and dill. In a saucepan, combine sugar, vinegar, water and salt; bring to a boil. Pour over cucumber mixture. Cover and chill for 3 hours or overnight. Yield: 6 Servings
Lacto-fermented vegetables are pickled in a simple brine of water, salt, and sometimes whey, plus spices as you like — no vinegar.
Recipe by Karen Killebrew, adapted from Frog Bottom Farm
(1 pint – doubles easily)
as many okra (washed and stems cut off) as will fit in a pint jar
1-2 cloves garlic, smashed with the broad side of a chef’s knife and peeled
½ tablespoon sea salt or pickling salt (any salt without anti-caking agents)
2 tablespoons whey
½ cup + water
any spices or seasonings you like – we like red pepper flakes, coriander, cumin, garlic, and mustard seed
Wash the okra and stuff it, along with the garlic, into your pint jar. Pack it in there really tight; you don’t want any pieces to float above the brine when you add it. Make sure there’s about an inch of headroom between the top of the okra and the top of the jar.
Combine the rest of the ingredients and pour over the okra. Gently turn the jar back and forth during the first day or so of fermenting, to help the salt dissolve.)
Add a bit more water if necessary to cover the okra completely; lacto-fermentation is an anaerobic process, and if any vegetables are exposed above the brine, you risk either mold or mushy vegetables.
Cover and keep at room temperature for 3-4 days, until bubbles begin to form and the okra is as sour as you like it. Taste it after 2 days; if you like how it tastes, put it in the fridge. If you want it to be more sour, give it another day or two before putting it in the fridge. Lasts several months.
Category: Main Dish
PlacerGrown ingredients used: Lamb, Meyer Lemons, Onions
In a large skillet saute onion in butter until soft over medium high heat, add stock and lemon slices, bring to a boil. Meanwhile mash in a mortar; caraway, marjoram and garlic then add to skillet along with lamb. Cover and simmer for 1 1/2 hours. Serve over buttered, wide egg noodles, garnish with grated lemon rind. Serves 2 to 4.
Serves 6; Recipe By Courtney McDonald
-6 lbs. RougeVif d’etampes, Musque de Provence or other pumpkin, seeds removed and cut into wedges for roasting
-3 Tbsp. extra-virgin olive oil
-1/4 cup unsalted butter
-2 leeks, green tops removed, washed well and sliced crosswise
-1 medium carrot, peeled and thinly sliced
-2 ribs celery, thinly sliced
-3 cloves garlic, minced (optional)
-salt and pepper, to taste
-1/2 cup heavy cream (optional)
-4 oz (1 stick) unsalted butter, for browning
-zest and juice of 1 mandarin
Preheat oven to 400 degrees F. Arrange the pumpkin wedges on a large baking sheet and toss with 2 Tbsp of olive oil. Season with salt and pepper and roast, turning once, until pumpkin is soft – about 30 minutes. Remove from oven and cool slightly. Scoop pumpkin flesh from the skin and set aside.
In a large soup pot over medium flame, heat the remaining olive oil and butter until butter is melted. Add the leeks and garlic (if using), celery and carrot and cook, stirring occasionally, until leeks are soft and fragrant, about 15 minutes. Add the cooked squash and enough chicken or vegetable stock to barely cover vegetables. Bring the pot to a boil, then reduce to a simmer. Cook until all vegetables are very soft, about 30 minutes. Puree soup in a blender in batches and return to the pot. Adjust seasoning and add cream, if using.
While soup is cooking, heat the remaining 4 oz. butter in a medium saute pan or sautior over high heat. Allow the milk solids to begin to caramelize on the bottom of the pan. Once the butter begins to smell “nutty,” remove from the heat and immediately add the mandarin juice and zest. Season to taste with salt and pepper and keep in a warm spot until ready to use.
Heat soup back to a simmer and serve!
Makes 1 tart
-2 large eggs, lightly beaten
-3/4 cup sugar
-1 Tbsp. heavy cream
-¾ cup buttermilk
-4 Tbsp. melted butter
-1 ½ Tbsp. fresh mandarin juice
-1 Tbsp fresh lemon juice
-zest of 1 mandarin
-3 Tbsp. all-purpose flour
-1 prebaked sweet tart crust (recipe below)
-1/4 cup sweetened whipped cream
Preheat oven to 300 degrees F. In a mixing bowl, whisk together the eggs, sugar, cream, buttermilk, and melted butter. Slowly whisk in the mandarin and lemon juice, zest and flour. Whisk until all lumps of flour have disappeared. Carefully pour buttermilk mixture into the prebaked tart shell. Place onto a baking sheet and bake in the preheated oven until tart is just set (when gently tapped the center should no longer jiggle), about 35-45 minutes. Allow to cool to room temperature, then slice into wedges. To serve, top with whipped cream and garnish with a sprig of fresh mint, if desired. Wrap leftover tart in plastic and store in the refrigerator.
Flakey Tart Dough
Makes 2 tart crusts
-2 1/2 cups all-purpose flour
-1 teaspoon sugar
-1 teaspoon salt
-12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
-5 tablespoons cold lard or shortening, cut into pieces
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and shortening, and pulse until the mixture forms little balls, and no chunks of butter or shortening remain, 5 to 10 times. Do not over process.
Transfer to a large bowl. Sprinkle with 1 tablespoon of the ice water. Repeat 3 times more. Using your hands or a wooden spoon, stir the mixture until it just begins to come together as a dough. If necessary, add more water, 1 tablespoon at a time.
Divide the dough into 2 disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 400.
Once dough is chilled, roll each ball out into an even circle. Carefully lay into tart pan and prick all over with a fork. Quickly chill for another minute in the freezer.
Blind bake the tart shells by cutting a piece of foil to cover and filling the tart crust with dry beans or pie weights. Bake in the preheated oven until golden, about 15-20 minutes. Cool completely before adding any filling.
Serves 2 – recipe by Courtney McDonald
-3/4 cup Massa Organics short grain brown rice
-2 bone-in pork loin chops (you could also use 1 small whole pork tenderloin)
-1 Tbsp. olive oil
-1/4 cup Snow’s Citrus Court Mandarin Orange Marinade and Stir-Fry Sauce
-1 Tbsp olive oil
-2 pieces bok choy, washed and thinly sliced crosswise
-1 piece green garlic, trimmed and thinly sliced
-salt or soy sauce, to taste
In a small pot with a lid, cook the brown rice according to package instructions. Once fully cooked, transfer the rice to a rimmed baking sheet and spread out to cool to room temperature. Cover and refrigerate to chill (you could do this a day in advance).
Preheat grill. Brush the pork chops with 1 Tbsp. olive oil and grill to desired doneness. While grilling, baste with 2 Tbsp. of the mandarin stir-fry sauce to form a glaze. Set aside to rest.
While pork chops are resting, heat the remaining 1 Tbsp. olive oil in a wok or skillet. Add the green garlic and saute quickly over medium-high heat until fragrant – about 1 minute. Add the sliced bok choy and sauté for about 30 seconds. Add the cooled brown rice and the remaining 2 Tbsp. stir fry sauce. Cook, stirring frequently, until heated through. Taste for seasoning and add salt or soy sauce to taste, if necessary. If the pork chops have cooled off, put them back on the grill for a few seconds to reheat. Spoon the rice mixture onto 2 serving plates and top with the grilled pork chop. Serve immediately!
Healthier Variation: You can simply steam the brown rice and bok choy and omit the stir-fry technique. Squeeze a fresh orange or lemon over the rice to serve and top with the grilled pork chop.
Serves 6 – recipe by Courtney McDonald
-6 mandarins, and cut crosswise into ¼ inch medallions
-4 radishes, washed and thinly sliced
-2 cups winter greens such as arugula, mizuna or spinach,
washed and torn into bite-size pieces
-2 crisp apples
-juice and zest of 2 meyer lemons
-1/4-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste
Place the mandarin slices, sliced radish and greens into a large mixing bowl. Dice the apples into large chunks and add to the bowl. While tossing gently, slowly add the meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Transfer salad to a serving bowl, top with the chopped walnuts and serve immediately!