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Serves 6-8; recipe by Courtney McDonald

For the chicken:
-2 whole farmers’ market chickens, each cut into 8ths with bone in
-2 cups Snow’s Citrus Court Mandarin Orange Grill Sauce
-6 yellow or white firm-ripe nectarines
-3 Tbsp olive oil
-2 Tbsp honey
-salt and pepper, to taste

Several hours before you plan to serve the chicken, marinate the chicken pieces in the 2 cups mandarin grill sauce. 30 minutes before grilling, preheat grill to medium,-high heat. Halve the nectarines and remove the pit. Toss halves with the olive oil and honey, and season to taste with salt and pepper. Grill the chicken over indirect heat until cooked through. Transfer to a serving platter to rest while the nectarines cook. Allow the grill to come back up to temperature, then evenly spread the nectarine halves on the grill, cut side down. Grill until nicely caramelized, about 2 minutes. Flip the nectarines over and cook on the other side for another 30 seconds to heat through. When nectarines have finished cooking, arrange on top of the cooked chicken and serve immediately.

Sales: On-farm, Farmers’ Markets at Auburn, DeWitt and Roseville
Tours: No
Products: Pears, apples, plums, figs, quince, persimmons, honey, and wine grapes

Serves 6 – recipe by Courtney McDonald

 Ingredients:

-6 Tbsp. Extra Virgin olive oil
-2 Tbsp. unsalted butter
-3 Tbsp. mild curry powder
-2 medium winter squash, such as acorn, turban, kabocha or butternut
-3 Tbsp. local honey
-salt and pepper, to taste

Make the curry oil:  Heat the olive oil, butter, curry powder in a small pot over low heat until the butter melts.  Season to taste with salt and pepper and simmer until the curry becomes very fragrant, about 5 minutes.  Set aside 4 Tbsp. curry oil for the chutney.

Preheat oven to 425.  Carefully cut the squash in half lengthwise and scoop out the seeds. Cut each half in half again lengthwise.  Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up.  Drizzle evenly with the remaining curry/butter/oil mixture and honey.  Season again lightly with salt, cover with foil and bake until squash is tender, 30-40 minutes.  Remove foil and allow to caramelize for another 5 minutes.  While the squash is roasting, make the persimmon chutney.

For the chutney:

Ingredients:

-4 Tbsp reserved curry oil from above recipe
-1 large yellow onion, finely diced
-3 cloves garlic, thinly sliced or minced
-4 firm-ripe fuyu persimmons, peeled and diced into ½ inch cubes
-3/4 cup golden raisins or other dried frit
-1/2 cup rinsed and drained capers
-salt and pepper, to taste

Heat the curry oil over medium-high heat in a medium pot.  Add the onions and garlic and cook, stirring occasionally, until onion are soft and translucent, about 15 minutes.  Add the diced persimmon and cook until barely softened, about 5 minutes.  Add the dried fruit, capers, and season to taste with salt and pepper.  Set aside until squash is finished roasting.

Transfer squash to a serving platter and top with a generous spoonful of the persimmon chutney, serve immediately.

Sales: On-farm, and at Blue Goose and Larry’s Produce.
Hours: 8:00 a.m. to 7:00 p.m. every day
Tours: Yes, in September
Products: Cherries, apricots, peaches, plums, pluots, Bartlett pears, Yallie pears, Asian Pears, apples, raspberries, blackberries, pies, sugar-free pies, cookies, turnovers, muffins, assorted fresh produce, jams & jellies, honey, syrups, dressings, pickled products, dried fruit, nuts, almonds, apple juice, apple sauce, caramel apples & more…

MAGNOLIA HILL ORCHARD

7370 Ridge Road
Newcastle, CA 95658
916-663-3739
fax: 916-663-4677
Email: landblewis@sbcglobal.net

Sales: Open Nov. 17, 2014 – Jan. 17, 2015, 7 days a week, 9:00 – 5:30. We ship nationwide, UPS and Priority Flat Rate.  Corporate & Gift Boxes on request.
Products: Mandarins, persimmons, jams & jelly, BBQ sauces, honey, walnuts.

Sales: On-farm, Café Vista restaurant
Hours: 9 – 5, late March to late Nov.
Tours: Yes
Products: Vegetable plants, on-site honey, perennials, cut flowers, raspberries, jams (made from farm fruit) iris, heirloom roses.
About Us: Jackie is a Registered Dietitian and Certified Horticulturalist.  She has a Masters Degree in Nutrition and a degree in Environmental Horticulture.  In addition to being a Master Gardener and a Master Food Preserver, she is an active member of the local Iris Society.  Her passions include gardening, water coloring, nutrition and sharing her love of nature.  Rick is a veteran educator having taught at Colfax High School for over 30 years.  He is also a professional photographer and a part-time instructor at Sierra College.  This year Rick became a Master Gardener through UC Davis Cooperative Extension.  Meadow Vista Flower and Berry Farm is committed to providing fresh, quality organic produce and plants.  In addition, the Browns have formed networks with local beekeepers, artists and fellow organic farmers.

MILLER HONEY FARMS AND MANDARINS

80 Geraldson Road
Newcastle, CA 95658
530-823-1369
www.millerhoneyfarms.com

Sales: Please call for mandarin availability.
Products: mandarins, Honey and honey products

Products: Satsuma Mandarins, Honey, mandarin based products: Barbecue Sauces, Pepper Sauce and Marmalade. Mandarins and Honey available November-December. Products available, year round.
Sales: Please call for product information or to place orders.

Sales: Farm stand
Hours: Please call
Tours: No
Products: peaches, plums, Asian pears, tomatoes, squash, gourds, honey and peach pies.

Recipe by Courtney McDonald
Serves 6

Ingredients:
-2 Tbsp. olive oil
-6 pork loin chops
-2 Tbsp unsalted butter
-8 fresh thyme sprigs
-3 tart green apples, peeled, cored and sliced ¼ inch thick
-2 Tbsp honey
-sat and pepper, to taste

Preheat oven to 400 degrees F. Heat a large cast-iron pan over medium-high heat. Add the olive oil. Season the pork chops to taste with salt and pepper and add to the pan (in batches if they won’t all fit together). Avoid crowding the pan or the pork chops will steam. Cook the chops until well-caramelized on both sides and cooked just under your liking. Remove chops from the pan and set aside to rest.
Wipe excess oil from pan and add the butter, thyme, apples and honey. The apples will start to release moisture and absorb any browned bits left from the pork chops. Cook this mixture, stirring occasionally, until apples begin to soften – about 5 minutes. Season to taste with salt and pepper. Once apples are soft, place the cooked chops back into the pan, on top of the apple mixture. Put the whole pan in the oven to heat through – about 10 minutes. Remove from the oven and serve immediately.

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