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Ingredients 1 batch pizza dough, either home made or purchased 1 cup shredded mozzarella cheese ½ cup crumbled blue cheese, divided 2 pears, cored and sliced ½ tablespoon butter ¼ cup toasted walnuts or hazelnuts, coarsely chopped 1/4 cup olive…
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Fruit and News: Week of October 15 2012
THIS WEEK’S FRUIT Emerald Beaut Plums A freestone plum, the Emerald Beaut is a delicate green that turns golden with a hint of a blush. It has a firmer texture than the Santa Rosa with a crisp almost crunchy mouthfeel.…
Posted in Newsletter, Uncategorized
Recipe: Apple, Fennel, and Jerusalem Artichoke Salad
Ingredients 8 radishes 6 Jerusalem artichokes (sometimes called sunchokes) 2 fennel bulbs, cores removed 2 Pink Lady apples 2 tablespoons chives 2 tablespoons fennel fronds 2 tablespoons fresh lemon juice 2 tablespoons rice vinegar ½ cup extra-virgin olive oil coarse…
Farm Focus: Owls, Bees, and Bats – Honeybees
I recently had the pleasure of spending a sunny morning out in the Orchard with Alan Hawkins, one of our beekeepers. Clad in bee gear, it was a thrill to hear the hum of hundreds of bees buzzing around us.…
Recipe: Pan Fried Trout with Chanterelles and Grapes
Ingredients 1 large bunch flame seedless grapes ½ lb chanterelle mushrooms (or substitute another mushroom) 2-3 medium tomatoes 2 shallots 2 pounds whole rainbow trout or steelhead, cleaned 3 tablespoons extra-virgin olive oil 2 tablespoons dry white wine salt and…
Posted in Recipes, Uncategorized
