Sales: CSA, Farm stand
Hours: Farm stand open every Thursday and Friday from 2-7 pm, starting in June
Products: Arugula, basil, beans, beets, bok choy, broccoli, cabbage, carrots, cauliflower, celery, corn, cucumbers, eggplant, fennel, garlic, scallions, culinary herbs, kale, leeks, lettuce, melons, mustard greens, onions, peas, peppers, potatoes, pumpkins, radishes, salad mix, spinach, summer squash, swiss chard, tatsoi, tomatoes, turnips, watermelons, winter squash.
About Us: We are located on the historic 150 acre Simpson Ranch in the heart of Meadow Vista. Vast meadows, Wooley Creek, and oak woodlands run through the property creating a delightful back drop for the farm as well as numerous trails that visitors are welcome to explore. Become a member of our farm by joining our CSA (Community Supported Agriculture) program, receiving bountiful harvests of produce for 24 weeks during the summer and 10 weeks during the winter. Or come enjoy the beauty of the farm, stroll the fields, visit our farm stand and pick-up your weeks bounty of produce.
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.