Category: Side Dish
PlacerGrown ingredients used: Figs Oranges (Blood and Navel)
Preheat the oven to 350 degrees. Cut a 1 1/2 inch deep “X” in the top of each fig and squeeze the sides gently to open up the top. Arrange the figs on a baking sheet, standing with cut ends up. Spoon one teaspoon goat cheese into each fig, mounding the cheese slightly. Press one teaspoon chopped pistachio onto the cheese. Warm the marmalade in a saucepan until it becomes liquid and drizzle over the figs. Bake for 8 to 10 minutes, or until warm throughout. Transfer to a platter, and serve. Serves 6.
Sales: On farm
Hours: Please call first
Products: We raise registered Shorthorn cattle to provide purebred females and bulls for livestock producers; and we also raise cross-bred females to produce club calves for junior beef exhibitors. Custom feeding of our ranch raised cattle is available, with customers purchasing a whole or 1/2 steer to be processed to their specifications. We can help with the ranch harvesting and transport to the processor of your choice. USDA Inspected beef is available by the package or in larger quantities as available.
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.
Category: Side Dish
PlacerGROWN ingredients: Meyer Lemons Peaches , Walnuts
Served with these PlacerGROWN Products: Arugula
Preheat grill to medium heat. Cup the peaches in half and pit. Drizzle the cut peach section with the lemon juice. Place the walnuts on a baking sheet and toast in the oven until golden, about 15 min. Coarsely chop the walnuts and mix with the Gorgonzola cheese until combined. Place peaches, cut sides down, on grill rack coated with cooking spray, and grill for about 3 minutes or until soft and slightly browned. Turn and put a teaspoon of the Gorgonzola-walnut mixture into the middle of each peach and cook 2 minutes or until heated through. Alternatively, fill the hollow of each peach with a teaspoon of the Gorgonzola-walnut mixture, wrap each half with a single layer of prosciutto or bacon, and secure with a toothpick, if needed. Place on BBQ and grill for about 4–5 minutes, until cheese is melted and bacon in crisp. Place on a bed of arugula and serve at once.
Open for tastings on Friday through Sunday, noon to 5:00 p.m.
Bear River Winery was founded in 2009 at the north end of Lake Combie on the banks of the Bear River in Meadow Vista. We are a family operated boutique micro wine grower producing small case lots of hand crafted wines using traditional methods from grapes sourced in and around Placer, Nevada and El Dorado county vineyards. We are currently offering six wines for tasting. Our Barbera flight is all produced from Barbera grapes sourced from Viani Vineyards in Pilot Hill.
AUBURN, Calif., July 26, 2012 – From Lincoln to Loomis, Newcastle and up into Auburn, The Placer County Wine Trail will soon be buzzing with activity during the Grape Days of Summer celebration. The annual event, sponsored by the Placer County Vintners Association, is a tour through 15 Placer County wineries with wine tastings at each venue and food at several locations. In addition to satisfying your taste buds, the event weekend will feature:
Other highlights include “Roam the Rhone,” offered by Lone Buffalo Vineyards where guests will learn about Rhone-style blends, go through interactive blending trials and enjoy special food and wine pairings from Smoky Ridge Charcuterie. Viña Castellano Winery will showcase the flavors of Spain with a live flamenco guitarist and sangria-making demonstrations. History buffs on the tour should also visit Bonitata Boutique Wines at the historic Bernhard Museum, which was founded in 1874 and is one of Auburn’s oldest surviving buildings.
Not to be missed is a stop at Fawnridge Winery for tasting right from the barrel paired with engaging presentations about the barrel-aging process and Casque Winery where visitors can enjoy music performances throughout the weekend as well as learn about the Roussanne white wine varietal.
A complete list of activities for each participating winery and event map are available online at www.placerwine.com.
Tickets to the event are $30 in advance, $40 at the door and includes admission to the event both days, wine tasting at all participating wineries, food, music and educational activities, plus a special event wine glass. (Designated driver tickets are also available for $10)
WHO: Placer County Vintners Association
WHAT: Third annual Grape Days of Summer wine tasting event WHEN: Saturday, Aug. 4 and Sunday, Aug. 5, 11 a.m. to 5 p.m.
WHERE: Placer County Wine Trail (Auburn, Lincoln, Loomis, Newcastle)
WHY: To taste award-winning Placer County wines, meet the winemakers and learn about the wine-making process
AUBURN, Calif. July 7, 2015 — Explore and taste the award-winning artisan wines of Placer County on Saturday, August 1, and Sunday, August 2, during the sixth annual Grape Days of Summer on the Placer County Wine Trail.
Tour the down-to-earth atmosphere of the Sierra Foothills while enjoying live music, fresh PlacerGROWN food, delectable wine and the local Placer County countryside.
“Placer County’s Grape Days of Summer provides an educational experience in understanding winemakers, wines, food and agriculture all in your own backyard,” said Foothill Farmers’ Market Association and PlacerGROWN Executive Director Carol Arnold. “It is a great opportunity to relax, unwind and taste deliciously crafted wines while enjoying the company of the community.”
The Placer County Wine Trail spans through Lincoln, Loomis, Newcastle, Auburn and Meadow Vista, which offers the beautiful scenery of Placer County. The annual event includes touring the 2015 Best of California award-winning wineries and other activities such as: appetizer pairings, barrel tastings and more.
Pre-sale tickets are available at a discounted rate of $30 until July 24 and are available at eventbrite.com. Tickets purchased after July 24 will cost $40, and designated drivers can enjoy the food and live music for $10. This event is on August 1-2 between 11 a.m. and 5 p.m. and features 19 Placer County wineries. For more information about participating wineries, visit www.placerwine.com.
Serves 6; Recipe by Courtney McDonald
-3 small red beets, washed and trimmed of stems and tails
-2 ripe pears, any variety
-2 cups spinach, triple washed, stems removed
-1/4 cup thinly sliced red onion
-1 1/2 Tbsp balsamic vinegar
-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste
Steam the beets until tender when pierced with a paring knife, about 30-35 minutes. Set aside until cool enough to peel, but still warm. Peel while warm and cut into sixths. Set aside in a warm place.
Wash the pears. Cut in half lengthwise and remove core. Slice into 1/8 inch slices and set aside briefly. In a large salad bowl, place the spinach and red onion. Add the pears and balsamic vinegar and toss to coat evenly. Slowly add the olive oil, tossing at the same time. Season with salt and pepper. Add the warm beets and toss in to lightly
wilt the spinach. Garnish with walnuts and serve immediately.
*This salad would also be great with a little added goat or blue cheese!
Sales: Please phone for citrus availability and appointments – we ship.
Products: 12 varieties of mandarins make for mandarin availability from November through June (or even as early as October some years, depending on the weather). 23 other citrus varieties provide citrus fruits year-round including kumquats, limes, lemons, pomelo, grapefruits, tangelos, oranges (12 kinds) and even Buddha’s Hand (AKA fingered citron)
Sales: On-farm, variable hours; Gaia’s Basket grocery market in Auburn.
Hours: Please call for on-farm hours or information on farm tours.
Products: Located in Loomis, Belly Rub Farms features eggs (pasture raised, organic feed, soy free), Heirloom tomatoes, peppers (sweet & hot), greens, broccoli, cauliflower, pork, chicken, Heirloom, turkey (pasture raised, organic feed, soy free), herbs, basil, Stevia, lemons, pomegranate, summer & winter squash, melons lemon grass garlic, onions, piglets (Kune Kune and American Guinea Hog).