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 (by appointment), Gaia’s Basket, Newcastle Produce and Auburn, DeWitt and Roseville Farmers’ Markets (late August – September)
Products: Pears, apples, plums, figs, quince, persimmons, honey, and wine grapes
Sales: On-farm (tasting room and gift shop). Retailers: Newcastle Produce, Fawnridge Winery, Newcastle Mandarin Ranch, Ikeda’s Markets (Auburn/Davis), Machado’s Orchard Market, Sandlewood Kitchen Store (Auburn), Sunset Ridge Orchard Market (Newcastle), Blue Goose Produce Market, Flower Farm Nursery, Foothill Feed and Gift Shop, Villa Smith Gift Shop (Loomis), Country Harvest Bakery (Lincoln), Boa Vista Market, Bell Tower Bakery (Placerville), Sunset Ridge Orchard, Foothill Feed & Gift Store (Loomis), Highland Orchard, Mandarin Hill Orchard (Penryn), Taylor Market, Corti Brothers Market (Sacramento), Red Pony (Truckee), Wooden Spoon (Grass Valley), and Il Moro Restaurant (Los Angeles)
Hours: Nov/Dec: 10 a.m. – 4:30 p.m. Tue/Sunday
Jan/Oct: Open by appointment (please call)
Products: mandarins, lemons, fuyu persimmons, hachiya persimmons, mandarin olive oil, lemon olive oil, balsamic vinegar, aged traditional dark balsamic vinegar, white balsamic vinegar, pomegranate balsamic vinegar, gourmet chocolate sauces, mandarin blossom honey, gourmet brittles, fruit marmalades, fruit pies (Oct-Dec), mandarin BBQ sauces and pepper sauce, and mandarin and lemon soaps, body butters, and lip balms.
Serves 6 – recipe by Courtney McDonald
-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:
-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.
Hours: Call for appointment
Products: Angus beef cattle, Dorper sheep and lambs, free range eggs, honey. Seasonally we have limited crops of cherries, peaches, apricots, plums, and figs, quince and pomegranates. The bulk of our fruit production is directed towards preserving jams, jellies and marinades. We also plant small fields of organic corn, pumpkins, squash, heirloom tomatoes, various peppers, cucumbers and melons
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.
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…
Sales: Open daily Nov. 10, 2018 – Jan. 15, 2019 from 9:00 – 5:00. We ship nationwide, UPS and Priority Flat Rate. Corporate & Gift Boxes on request. Shipping ends Dec. 14.
Products: Mandarins, persimmons, jams & jelly, BBQ sauces, honey, walnuts.
Hours: 9 – 5, late March to late Nov.
Products: Vegetable plants including heirloom tomatoes, true local honey, cut flowers, jams (made from our farm fruit) and 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.
Sales: Please call for mandarin availability.
Products: mandarins, Honey and honey products