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Ingredients: 1 Sweet Acme Baguette 1 11oz log of Laura Chenel’s Chevre 1 8oz jar of Apricot Cayenne Pepper Jelly 1⁄4 cup of olive oil Preparation: 1. Preheat oven to 375 2. Line a cookie sheet with parchment paper 3.…
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Crostini with Goat Cheese and Apricot Cayenne Pepper
Posted in Recipes, Uncategorized Tagged with: chef anna, Frog Hollow Farm Apricot Cayenne Pepper Jelly
Farm Focus: Celebrating National Farm To School Month at L.M. Nixon Elementary
In celebration of Farm to School Month, Chef Anna visited our site hosts at the L.M. Nixon School in Palo Alto for their annual Tasting Week. During Tasting Week, classrooms team up with a local chef to do some hands on preparation…
Recipe: Massaged Kale Salad with Matchstick Apples, Pomegranate, & Toasted Hazelnuts
Thanks to Chef Anna for preparing this delicious salad at yesterdays’ Fall Harvest Festival. Here’s the recipe for those who missed it! INGREDIENTS: 1 bunch of cavolo nero kale 1 apple, cut into matchstick pieces 1/2 pomegranate de-seeded ½ cup…
Farm Focus: Chutney!
Chutney For hundreds of years, people have been preserving their own food. Before refrigeration was invented, drying, pickling, curing, and fermenting foods were the primary methods for extending the shelf life of produce. With Influence from India, chutney was one…
Posted in Newsletter Tagged with: chef anna, chutney, Frog Hollow Farm, india, middle eastern chicken, preserved
