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from our fried Chef Mario Hernandez Ingredients: Dressing: White or yellow miso to taste Rice vinegar to taste Lime juice to taste Harissa paste to taste Sesame oil to taste A quality neutral oil to taste Sugar to taste Combine…
Blog Archives
Fruit and News of the Week: March 21st
THIS WEEK’S FRUIT Hass Avocado Eco Farm, Temecula, CA Creamy in texture, nutty in flavor, with a small to medium seed. The Hass skin is easy to peel and darkens from green to purplish-black as it ripens. Fuerte Avocado Churchill-Brenneis…
Posted in Newsletter Tagged with: Ag Task Force, avocados, B&B, Brentwood, brewery, farm to table, General Plan, restaurant
Farm Focus: From Conventional to Organic
In February 2016, we started the process of converting 20 acres of land from conventional to organic. As many of you know, we recently purchased land and planted 20 acres of new peach trees. The new 20-acre plot has been…
Posted in Blog Tagged with: biodiversity, certified organic, conventional, cover crop, pesticide, restore, soil health, three years
Recipe: Braised Cabbage and Apples
from Epicurious Ingredients: 1 garlic clove, smashed 3 tablespoons unsalted butter 2 lb red cabbage, cored and cut into 1 1/2-inch pieces 1 Fuji apple, cored and cut into 1/2-inch cubes 1/2 cup unfiltered apple cider 1/2 teaspoon caraway seeds…
Fruit and News of the Week: March 14th
THIS WEEK’S FRUIT Hass Avocado Eco Farm, Temecula, CA Creamy in texture, nutty in flavor, with a small to medium seed. The Hass skin is easy to peel and darkens from green to purplish-black as it ripens. Fuji Apple Cuyama,…
