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Ingredients 4 bone-in, skin-on chicken thighs (about 1 1/2 lbs) Coarse salt and ground pepper 1 tb extra-virgin olive oil 2 tb balsamic vinegar 1 unpeeled orange, cut in 8 wedges 1 tb unsalted butter Preparation First, preheat oven…
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Recipe: Orange Balsamic Chicken
Posted in Newsletter, Recipes Tagged with: balsamic, chicken, Community, CSA, Free range, Frog Hollow, Frog Hollow Farm, orange
Fruit and News of the Week: December 30th
THIS WEEKS FRUIT Hayward Kiwi Chieci Farm, Live Oak, CA Originally known as the Chinese gooseberry due to its due to their sweet flavor and thin skin. Hayward Wright, a New Zealand nurseryman propagated his plants by grafting. They eventually became the…
Posted in Newsletter Tagged with: Apples, Citrus, CSA, Farmer Al, Frog Hollow, Frog Hollow Farm, Fuji apples, Kiwi, Navel Oranges, Organic
Recipe: Fruit Compote
A special thanks to CSA member Shannon hughes for this delicious and forgiving way to enjoy the last of the week’s fruit. Ingredients Any desired fruit (pears and apples are great, but really anything works) 1/2 cup fruit juice (orange…
Posted in Newsletter, Recipes Tagged with: Apples, Citrus, CSA, Farmer Al, Frog Hollow, Frog Hollow Farm, fruit compote, recipe
Fruit and News of the Week: December 16th
THIS WEEK’S FRUIT Warren Pears This pear has a classic European texture. It’s soft and juicy with a silky sweetness that avoids the typical grittiness found in most pears. Pears are ripe when wrinkled and yielding slightly near the…
Posted in Newsletter, Uncategorized Tagged with: Bosc, Clementine, Farmer Al, Frog Hollo Farm, Hayward Kiwi, Warren Pears
Recipe: Chef Becky’s Pear Galette
Ingredients 2 cups all purpose flour 6 oz unsalted butter 1 teaspoon salt 2 teaspoons sugar 6-8 tb spoon ice water (will vary) a few pears, sliced to fill 1 tb spoon sugar and 1 1 tb spoon flour for sprinkling 1…
Posted in Newsletter, Recipes Tagged with: Chef Becky, crust, CSA, Frog Hollow, Frog Hollow Farm pears, galette, Holiday, Pear, recipe
