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FAIR WINDS ALPACAS

8600 Hastings Lane
Auburn, CA 95602
530-823-2820
www.fairwindsalpacas.com

Sales: On-farm
Hours: Please call first.
Tours: Yes
Products: Alpaca sales, breeding and new owner support. Gorgeous alpaca yarn, socks and scarves for sale.

Serves 6 with leftovers; recipe by Courtney McDonald

Ingredients:
-3 1/2 pounds butternut, kabocha or acorn squash, peeled, seeded, and cut
into 1-inch pieces
-2 tablespoons olive oil
-salt and pepper, to taste
-1 pound whole-milk ricotta cheese
-1 pkg no-boil lasagna noodles (you may not need all of them)
-1/2 cup heavy cream
-2 large egg yolks
-2 cups fresh mozzarella cheese, grated
-2 tablespoons unsalted butter
-2 Tbsp curry powder
-1/4 cup fresh thyme leaves
-1 1/4 cups chicken or vegetable broth
-1 cup finely grated Parmesan cheese
-1/2 cup crumbled goat cheese

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, and mozzarella in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, remove from heat and add curry powder and thyme. Set aside.
Place squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in curry-butter mixture and broth. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture, and top with the crumbled goat cheese.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Serves 6; recipe by Courtney McDonald

Ingredients:
-1 ½ cups cracked bulgur wheat
-3 cups hot tap water
-1/2 cup chopped Italian parsley
-1/4 cup chopped fresh basil
-2 Tbsp. chopped fresh mint leaves
-3-4 Tbsp. fresh lemon juice
-grated zest of 1 lemon
-3 Tbsp. extra virgin olive oil
-2 large tomatoes, seeded and chopped
-1 medium cucumber, diced
-3 scallions, thinly sliced (whites and greens)
-1 small clove garlic, finely minced
-1/4 tsp. sumac (optional)
-pinch of ground cinnamon
-salt and pepper, to taste

In a medium mixing bowl, mix the bulgur with the hot water and let stand, uncovered, for 45 minutes – until the water is absorbed and the bulgur is softened. Drain off any remaining water. Add the chopped herbs, lemon juice to taste, lemon zest, olive oil, tomatoes, cucumber, scallions, garlic and spices. Mix well and season to taste with salt
and pepper. Let stand at room temperature for at least 30 minutes for the flavors to develop, or cover and refrigerate overnight before serving.

Serves 4
Recipe by Courtney McDonald

Ingredients:

  • 1 bunch asparagus, tough ends removed
  • 1 stalk green garlic, ends trimmed and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 2 eggs
  • 1 Minneola tangelo, zest removed, peeled and segmented
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste

Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.

FAWNRIDGE WINERY

www.fawnridgewine.com
530-887-9522
10024 Linnet Lane
Auburn, CA 95602
Hours: Friday - Sunday,  12:00 p.m. - 5:00 p.m. and by appointment

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www.fawnridgewine.com
530-887-9522
10024 Linnet Lane
Auburn, CA 95602
Hours: Friday - Sunday,  12:00 p.m. - 5:00 p.m. and by appointment

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FIDDYMENT FARMS

563 Second St., Suite 210
Lincoln, CA 95648
916–645-7244
Email: info@fiddymentfarms.com
www.fiddymentfarms.com

Sales: On site
Hours: Shop online 24/7. Visit the showroom M-F 9 a.m. – 5 p.m.
Tours: No
Products: Pistachios – In-shell and Kernels, Pistachio Paste and Pistachio Butter. Fiddyment Farms has been in the business of growing pistachios since 1968 and is committed to providing the highest quality and freshest California pistachios on the market today. We roast and package in small batches to ensure freshness and adhere to strict quality standards. Through the years we have developed a fine line of healthy gourmet, naturally opened in-shell pistachios and pistachio kernels, available in different flavors and packages.

FIRESOUL FARMS

Rich and Jamie Sullivan
120 Lyles Ln, Lincoln, CA
916-903-6135
firesoulfarms@gmail.com
firesoulfarms.com
Like our page on Facebook

Sales: On-farm, you-pick and farmers’ markets
Products: Hogs, alpacas and aplaca products, honey and chicken eggs
About Us: Our mission at FireSoul Farms is to connect to the land and develop a relationship with our food and livestock. We endeavor to nurture a healthy environment on our farm, first by understanding every aspect of the growing process and then creating a focused plan designed to optimize each component. Our small-scale boutique approach provides unique, high quality products to our customers.

FISH CLUB LAMBS

4005 Karchner Road
Sheridan, CA 95681
916-214-0078
kafish4@yahoo.com
www.fishclublambs.com

Sales: on-farm, local lamb sales
Tours: no
Products: project lambs, wether dams, wether sires

Serves 6; Recipe by Courtney McDonald

Ingredients:
-2 bunches collard greens
-3 Tbsp. extra-virgin olive oil
-1 bunch green onions, thinly sliced
-4 cloves garlic, minced
-salt and freshly-ground black pepper, to taste

Remove the collard green stems below the leaf. Wash the greens well. Stack the leaves on top of each other and roll tightly. Slice the greens thinly crosswise to create fine ribbons. Set aside.

Heat a skillet over high heat and add the olive oil. When oil is hot but not smoking, add the garlic and green onion and cook for about 20 seconds. Add the sliced collard greens and stir to incorporate the garlic and green onions. Season to taste with salt and pepper and cook, stirring constantly, until the collards are wilted but still vibrant green – about 2 minutes. Serve immediately as a side dish.

FLOWER FARM NURSERY, CAFE AND INN

4150 Auburn Folsom Road
Loomis, CA 95650
916-652-4200
www.flowerfarminn.com
Visit us on Facebook

Sales: Open every day except Tuesday – 10 to 4
Products: Nursery stock, mandarins
The Flower Farm was established in 1905 by J.H. Nixon and his Family. The Nixons built what is now the main house of the Flower Farm Inn. They planted thirty acres of plums on the property. The land has been farmed continuously ever since. Sheep and cattle have grazed the land. the Leonard family purchased the property in 1993. They established both the Bed and Breakfast and the Nursery.  The delightful flower, Sweet Dreams Coreopsis, was discovered at the Flower Farm.

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