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© Rebecca Courchesne Serves 8-10 Makes 1, 9”cake Ingredients Cake 1/2 cup ground oranges lemons, or about 1 medium orange 1 cup sugar 4 oz butter, softened 2 eggs 1 cup buttermilk 1 3/4 cup cake flour ½ teaspoon salt…
Blog Archives
Fruit and News of the Week: Jan 11th
THIS WEEK’S FRUIT Tarocco Blood Oranges Frog Hollow Farm, Brentwood, CA A beautiful orange to deep red flesh is revealed when you slice open a Tarocco. The flesh of the blood orange is firmer and more dense than an orange and its…
Posted in Newsletter
Farm Focus: Vermicompost Part 2
Concurrent to developing our vermicompost program to increase our production volume, we’ve conducted field trials to test its efficacy. Last winter we planted 400 of new dapple dandy and flavor king pluot trees behind our packing shed. All the trees were treated with…
Posted in Blog
Recipe: Collards with Citrus and Raisins
From Anna Lappé and Bryant Terry’s Grub: Ideas for an Urban Organic Kitchen Ingredients 2 large bunches collard greens Course sea salt, to taste 1/3 cup fresh orange juice 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced 2/3 cup raisins…
Posted in Recipes
Fruit and News of the Week: Jan 4th
THIS WEEK’S FRUIT Tarocco Blood Orange Frog Hollow Farm, Brentwood, CA A beautiful orange to deep red flesh is revealed when you slice open a Tarocco. The flesh of the blood orange is firmer and more dense than an orange and…
Posted in Newsletter, Uncategorized
