zucchini madness?

everyone i have ever known that grows zucchinis in california has the same story to tell. the first crop is delightful...delicious...a joy..and zucchini pops up on the menu for many meals in a row. then, this prolific vegetable produces and produces and produces...and zucchini is added to every dish imaginable..family and friends go from loving the bounty to raising their hands in a desperate cry to MAKE IT STOP!!...but no relief..more and more and more. soon, every person you have ever met, along with every food bank in your town has been given some of your harvest and still..more squash. sometimes, you just need ideas for new and different ways to prepare zucchini.

my friend deb over at the martha stewart, everyday food website, along with the folks at the away to garden site, is hosting a blog-a-thon on cucumbers and zucchinis.. at this time of year you just gotta...and then repeating the event with a new item every thursday between now and labor day.. it works like this..food and garden bloggers post stories regarding the week's topic..and ask readers to share their comments on the blogs..and check out all the other blogs on the same subject. ( as well as the two aforementioned sites)...this week's topic: "cukes and zukes, from tips for growing to how to take the bounty from garden (or farmer’s market!) to table."

i love zucchini and find it is really easy to grow, so i am going to post some of my favorite..easy..recipes. please check them out and let me know what you think...also..and this is really important..please post your favorite zucchini..or cucumber..recipes in the comments section of my blog... readers from other blogs will be linked to this one..so the more recipes you share..and the more blogs you check out..the more zucchini and cucumber recipes we can all add to our collections..how cool is that?
regular readers of this blog know that i am a broken record on the subject of quality ingredients..the following easy-breezy summer zucchini recipes use just a few ingredients..so it is important to use the freshest and best quality possible..try growing your own produce, or visit a local farmer's market..and keep your pantry stocked with the best extra virgin olive oil, "real" balsamic vinegar..organic sea salts, etc. ...you will not be disappointed...oh, and for those of you that have had problems growing zucchini..or anything else...check out the website away to garden... i have learned so much from margaret..you will too..and if you leave her a question in the comments section of one of her stories..her response time is remarkably fast..

roasted zucchinis and tomatoes with parmesan and balsamic
8 small zucchinis cut in half lengthwise
1 pint cherry tomatoes
extra virgin olive oil
1/2 cup parmesan cheese-grated
sea salt
freshly ground pepper
1 tbsp basil (cut in chiffonade)
balsamic reduction (recipe follows)

preheat oven to 400 degrees. place zucchini and tomatoes on rimmed baking sheet. drizzle with olive oil and turn vegetables ensuring all sides are coated in oil. place zucchini cut side up. sprinkle with sea salt and pepper and roast in oven until tomatoes begin to collapse and zucchini is soft (knife pierces easily) and lightly browned. remove from oven and top zucchini with grated parmesan cheese. place back in oven and roast an additional 3-5 minutes until cheese has melted...watch carefully to ensure cheese does not burn. remove from oven and allow to cool slightly.

drizzle each plate with balsamic reduction and top with 2 pieces of zucchini. divide tomatoes evenly between plates. drizzle a bit more really , really high quality extra virgin olive oil on top and sprinkle with basil and a bit more sea salt if needed. serve. variation..substitute the balsamic with your favorite homemade tomato sauce. serve with freshly grilled bruschetta rubbed with a clove of fresh garlic and extra virgin olive oil.

balsamic reduction
reducing balsamic vinegar results in a sweet, syrupy sauce which is delicious drizzled over vegetables, roasted meats or chicken..even garlic mashed potatoes. do not use the super expensive aged balsamic for this..but ensure the brand you use contains 100% balsamic vinegar..no colors, sugars or other additives. cook over low heat until reduced by half... i store in a squeeze bottle for ease of use later...

zucchini/potato hash browns
1 lb potatoes cooked* and grated (i use the large holes of a box grater)
1/2 lb cooked and grated zucchini*
1/2 cup grated onions
1 tbsp italian parsley (finely chopped)
1 teaspoon grey sea salt
1/4 tsp teaspoon freshly ground pepper
3 tablespoons olive oil
grated cheddar cheese (if desired)

stir together the potatoes, zucchini, onion, parsley, salt and pepper in a large bowl. heat the oil in a large skillet over medium heat. add the potato/zucchini mixture..spread out in the skillet to ensure the entire bottom is covered. cook until the mixture is nicely browned on the bottom. this should take about 6-8 minutes. frequently press down on the mixture with a wooden spoon or spatula to help form a crust. run the spatula around the edges of the hash browns to loosen from the bottom of the pan. place a plate over the top of the mixture and flip over. add the hash browns back to the pan with the cooked side on top. cook until dark brown, about 5 minutes longer...watch carefully..do not brown. if desired, sprinkle cheese on top during the last few minutes and allow to melt.... cut into wedges and serve immediately.

*note..i steam the potatoes and zucchini until crisp/tender, allow to cool and then grate. if your zucchini is throwing off a lot of liquid, place in a clean cotton dish towel and gently squeeze prior to adding to potato mixture. also, i like the texture of potato skins so i do not peel. if you want, peel prior to steaming...

o.k. everyone..enjoy the zucchini dishes..and remember, please share your favorite zucchini and cucumber recipes in the comments section..the other readers..and i..appreciate it in advance...or feel free to request a recipe..we will try to accommodate..

best,
napa farmhouse 1885™
"live a green life of style"™

do you like punt e mes?

happy friday afternoon everyone! at least it is friday as i write this...it is a beautiful, warm day here in napa..has been a very long week..and i have decided that it is the perfect time for a cocktail. my twitter friend, sandy gluck, editor from martha stewart's everyday food magazine, posted last week that her favorite at home cocktail was punt e mes on ice with a squeeze of lemon. i confess that i had completely forgotten about punt e mes..had not had it in years..and as soon as i read her twitter message i went out to buy a bottle. i have been talking about it all week and have not found anyone who has ever heard of it..so i have been encouraging everyone i know to give it a try..thought i would do the same for all of you...if you are a punt e mes fan please share your stories and recipes in the comments section...for everyone else...if you are unfamiliar with this beverage let me provide a bit of history.

punt e mes falls in the vermouth category.... according to the label "it is an original aperitif based on hillside wine, sugar and mountain herbs." the literal translation for punt e mes in italian is a point and a half.... in my research i discovered that the name came from an on-going disagreement with a barman, antonio carpano, and a customer regarding the amount of vermouth the customer wanted added to his wine. they finally agreed on the ratio a point and a half..and voila..the drink was born! the vermouth in question was made by carpano..and..while the stories vary a bit on various internet sites..the common agreement is that carpano decided to market his recipe and the business was born.... this was in turin, italy in 1786, and the carpano family produced punt e mes until 2002 when it was sold to the milan firm of fratelli branca. the legend of how the recipe was created used to appear on the bottle along with the carpano name. the bottle i purchased last week reflects a bit of a branding makeover. the carpano name is gone replaced by the words antica ricetta di vermut pregiato. my italian-to-english translation is old recipe of precious vermouth...(note to the italians reading this blog..please feel free to correct my translation with a more accurate one)...the taste of punt e mes is a hard-to-describe mix of sweet and bitter..with a earthy back taste. my favorite way to drink it is on the rocks..really, really cold..with a slice of orange...(sandy uses a squeeze of lemon)...the bottle also suggests mixing with soda..and there are many recipes which call for mixing with other ingredients for a cocktail..but straight on the rocks is my choice...

so a quick (at least for me) story. i really wanted to see the new movie mama mia. my husband is one of those people that hates musicals in movie form. he is o.k. with most stage plays..but a musical movie..no way.. i asked my friend shesh to go with me..she adores musicals..and we went tuesday night... i was feeling fine during the movie..but we decided to grab a quick dinner afterwards and..as soon as we sat down..i began getting a headache...it quickly turned into a migraine. i literally threw some money at shesh to pay for my portion..left my mostly untouched entree..and drove home. happily, i live 5 minutes from the restaurant...by the time i got home..massive migraine had set in..the works..weird light in my left eye, horrible pounding head, queasy stomach...and major sensitivity to noise and light... i pulled the blinds..turned off all lights..got in bed and pretty much passed out. the next day the headache was mostly gone..but i still felt groggy and a bit queasy. tried to ignore it..even went to the gym..no luck..finally, my husband suggested an afternoon punt e mes cocktail..we both remembered that it is sometimes used to settle upset stomachs..well, it worked like a charm..felt 100% better after 2 sips...must be the herbs?..but in any case..what a benefit!..oh yeah..and my husband has been rubbing it in all week that i left home to see mama mia..and returned with a massive migraine...i promise..really, really, promise..one had nothing to do with the other...but he is getting a lot of mileage from this.

anyway, give punt e mes a try...and please let me know what you think..i think i will finish my cocktail now..enjoy your weekend everyone!

best,

napa farmhouse 1885
"live a green life of style"

do you appreciate craftspeople?

when i started my business it was very important to me that i find ways to tell the stories of the artists and craftspeople producing our products....i hand select every item we sell and the design criteria needs to meet the following objectives..handmade using reused, repurposed, reimagined or recycled materials..or organic for food and body care..and they must be "hip, cool, eclectic, clean, simple, beautiful..and kinda groovy"... high standards..right? that is why i am so passionate about celebrating people who appreciate fine craftsmanship and deliver excellence in all that they do..whether they are chefs, painters, musicians, woodworkers, seamstresses, producers of quality organic food ingredients..you name it, to me the common thread is the work..especially in this mass -produced, disposable everything world. i spent some time last year around some businesspeople here in the napa valley that operate under what i think is a bit of a less than honest practice. they purchase products from others..and then market it under their brand name..i even learned the term..shiner...which is what it is called when you order food products and ask the manufacturer to leave off the labels so you can add your own. now, there is nothing wrong with this practice unless you give your customers the impression that you made it yourself...i think smart merchants know that telling the stories of the products and the makers of the items leads to a more interesting dialogue..and honesty in business and treating people fairly is always the best policy...so i decided to stop watching others..and start doing myself..which is what led to napa farmhouse 1885™ .

i designed the home page of the website with "featured artist" sections and asked each artist to write a bit of their bio to publish..i ask as many of them as possible to accompany me to events, trade shows, festivals and publicity requests to ensure the stories are told..and that customers can meet the people who craft the products..their success is my success and viceversa..so it works for all of us. i also thought that..once in a while..i would take the opportunity to share their stories on my blog. so today, i am happy to introduce ragna ruffner..ragna creates our organic bath and body care products...i love knowing that they are all handcrafted... here is a bit about her..in her own words...

"I have been using essential oils for over 20 years for aromatherapy, primarily in bath soaks, room sprays and massage oils. I am committed to using organic ingredients, botanical ingredients for coloring, and essential oils for fragrance. I love being creative with luxurious oils and unusual ingredients, however, there is nothing wrong with unscented either! I make my own herb- and flower-infused oils. I grow many of my own organic herbs and flowers and I also visit local lavender farms to hand-pick the lavender that I use in my products. My sister Rena introduced me to soap making. It was not long before I became hooked and had another product to scent! I immediately noticed the change in my skin. No more dryness. Like many people, I just didn't know how real soap, which retains natural glycerin and moisturizing properties, is not drying but nourishing, revitalizing and down-right GOOD for your skin. I have known that skin is the “largest organ of the body” and can absorb both toxins and nutrients. I am committed to using the best organic ingredients I can find for all my soaps. I am always experimenting with different blends of natural bath ingredients and and best of all, testing my products thoroughly before I offer them to you. No animal testing here! All products are manufactured in a smoke free environment. Enjoy natural, handmade products that will change the way you think about bath and beauty - forever!”

i want to continue to find opportunities to recognize craftspeople..and to urge others to seek out individuals who create beautiful, handmade products. my goal is to tell the stories of many of the creators of artisanal foods, organic gardeners, artists, winemakers, chefs and designers here in napa...and... if you know of someone whose story must be told..feel free to email me..or post in the comments section of this blog ..and remember..the best stories are those that are passed on.

best,
napa farmhouse 1885™
"live a green life of style"™

do you love guacamole??

first i should say that i love avocados..pretty much in any form. when i was a kid, my aunt lena had a really big avocado tree in her back yard in southern california. this tree produced massive amounts of avocados..my memory may be faulty..(ya think?)..but i seem to remember avocados year round. she used to give bushels of them away to everyone in the family..so i ate avocados all the time. it wasn't until i was older..and met people from outside of california..that i realized not everyone was familiar with them..many people i met had never even tried one..now, with the popularity of guacamole, most people know of avocados..but still have questions regarding their use..their fat content...and the on-going controversy of the world's best guacamole recipe...happily, we now know that the fat in an avocado is the good fat, that they are full of fiber and vitamins..and that there are countless ways to use this fruit (yes, an avocado is a fruit although it is used more like a vegetable) ..

i still use avocados all the time..i will spread mashed avocado on toast with a sprinkling of sea salt and eat for lunch or as a snack..i slice and add to salads, omelets, taco topping..cut them in half and fill with tuna, chicken, shrimp, crab or lobster salad, add to sandwiches, make avocado salad dressing..avocado soup...hundreds of recipes. but..more than all of these options..i make guacamole. i must admit..i am pretty addicted to guacamole..and have tried many different recipes. i have found that people are pretty passionate about their guacamole recipes..and everyone thinks their version is best. i have my own favorite..but like to try different recipes too. my friend shesh came to dinner sunday and brought over a few avocados. she decided to make her guacamole..which is the simplest version i have ever tasted. she just mashed up the avocados..added a bit of cilantro, salt and pepper..and served...it was really good. the avocados were perfectly ripe, the cilantro had a bit of a bite and the flavor was really pure...we gobbled it up.

my version uses avocado, finely diced red onion, cilantro, freshly squeezed lime juice, sea salt and diced jalapeno. i don't really used a recipe..i just add the ingredients to taste... but i do ensure all the ingredients..including the avocado..stay chunky..i like texture in my guacamole.... for those of you that have never cut up an avocado..here is a classic..and my favorite..technique. cut the avocado in half lengthwise. there is a big seed in the middle so you will need to cut around it. the seed will stay in one of the halves. use a chef's knife to gently whack the center of the pit so that the knife is slightly embedded in the pit...don't whack too hard or you will cut through the pit...twist the knife, pull out the pit and discard. (note..for safety's sake, put a kitchen towel in the palm of your hand and place the avocado on the towel the first few times you try this technique...be careful!).

slice each half of avocado lengthwise into 1/8 to 1/4 inch strips, and then cut across forming a grid. use a spoon to gently scoop out the avocado flesh.

combine the diced avocado with the onion, cilantro, lime juice, sea salt and jalapeno. serve immediately...i finely dice all ingredients except for the avocado and keep a lot of texture in mine.

i spent all day today trying out different versions of the basic recipe (i have a tough life!)..i substituted lemon juice for the lime in one batch..and took at least one of my ingredients out of each option to see how it would impact the final result..they all worked..so adjust the recipe based on what you like..if you dislike onions..leave them out..hate cilantro?..skip..(i find that people are seldom neutral regarding cilantro..you either love it or hate it)..you will always need salt and the lemon or lime..otherwise..go for it...



a twitter friend @emilyolson reminded me of the guacamole at rosa mexicano...i have ordered guacamole at numerous restaurants throughout the united states and mexico...while i have had many really good versions the absolute best restaurant guacamole i have ever had was at rosa mexicano in manhattan. their guacamole is prepared tableside in a traditional molcajete, which is a mortar and pestle made from volcanic rock...i have included the rosa mexicano recipe to get you started.... if you have never made guacamole before...give it a try..it may become your favorite too...but don't be afraid to experiment with ingredients you like...i challenge you to create your own "signature guacamole recipe"...oh and since this requires salt and freshly squeezed limes..can you say "pitchers of margaritas"??!!

rosa mexicano guacamoleIngredients:
1Tbsp white onion
cilantro
jalapeno
salt (i use sea salt)
3 hass avocado
3 tbps diced tomato
2 tbs chopped cilantro
Tortilla chips

Preparation:
1. Grind 1 tbsp. finely chopped white onion, one firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)
2. Prepare the avocado using the method described above
3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.
4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.
5. Fold together all the ingredients. Taste and add salt, if necessary.
6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.
Makes 4 servings.


we are having guacamole tacos for dinner with refried black beans, spanish rice, homemade green chile corn tortillas..and margaritas.. want some?
best,
napa farmhouse 1885™
"live a green life of style"™

have you been to safari west?

i am not crazy about circuses or zoos...something about the way animals are treated seems unnatural..but i had read about safari west in the napa valley for years and wanted to give it a try. allie loves animals so during her "napa vacation" this year we decided to add this to our plans. safari west is not a zoo..they are very explicit in their description that they are a wildlife preserve. the following is their description from the safari west website...

"In a world increasingly dominated by technology, instant communication and instant gratification, Safari West stands as a tangible testament to the joy of the natural world, where the pace of life is dictated not by deadlines, but by nature.
Nestled on 400 acres in the heart of California's wine country, Safari West is home for over 400 exotic mammals and birds. Not a zoo, not a drive-through park, it's a wildlife preserve where the whole family can experience some of nature's most beautiful animals in a natural habitat.
Established by Peter Lang in 1989, Safari West gained membership in the American Zoo and Aquarium Association, one of only six private facilities in North America to belong to that prestigious organization. The ongoing mission of Safari West is wildlife preservation through breeding, education, research and public interaction.
What happens at Safari West?
Safari West serves two important functions: first and foremost, we are a wildlife preserve, with several important ongoing projects such as:
The propagation of endangered species. Safari West is the home of zebras, giraffes, cheetahs and many more exotic creatures.
Under the directorship of Nancy Lang, Safari West is breeding several endangered bird species.
Conservation programs are in place for two species of Saharan Desert antelope now extinct in the wild.
But Safari West is more than a preserve. We are dedicated to raising awareness of our exotic neighbors and promoting understanding through in-person contact. That's why we offer safaris year-round. If your only experience with a zebra or giraffe has been at a zoo, you should see these beautiful animals in their natural habitat. You owe it to yourself, and to them.
""It is not often that a person's vocation matches his passion. But, when it does...the result is excellent." "

i must agree...safari west is excellent. imagine 400 pristine acres in the napa valley...with wild animals allowed to live as if they were in their native habitat..no cages...no bars...no unnatural performance training...now picture being able to experience this up close and personal. i have never been fortunate enough to go on safari in africa...but i think this runs a close second. when you go, you spend part of your time on a walking tour..but most of the time is spent bouncing around in a two level jeep traveling those 400 acres. the prime spot is the 4 person seating on the jeep's roof...you rotate your seating throughout the tour so that everyone can experience the "upper deck"..we were fortunate on our tour..there was only one other family on the jeep..so we each got to spend half the time upstairs...it was a gorgeous day..warm, blue skies...and you could see for miles up there.. the highlight of the trip for us was passing the giraffes' habitat..and having one of the giraffes come right up next to allie... the tour guide said she could pet his head..oh my...have you ever been that close to a giraffe? they are even bigger than you think...and have you ever seen a giraffe's tongue? way, way bigger, wider, longer..and slimier than you can imagine..

safari west also has antelopes, gazelles, lemurs, zebras, cheetahs, wildebeests, nyalas, african cows...over 100 different species of mammals native to africa.. what an experience... but i must tell you my favorite story of that day. the guide was telling us about the safari west wildlife foundation..and their mission to educate the local community through seminars, workshops, wildlife camps for children and more...so that we all develop a deeper appreciation for the animals and continue to understand the importance of conserving/preserving nature and the planet. our guide was telling us that one thing they are trying to do is raise enough capital to put the wildlife preserve into a trust so that it can never be sold to developers..can you imagine how attractive 400 pristine acres in the napa valley would be? allie looked at him and said.."if that happens, what happens to the animals?" she then looked at us and said, "we can't let that happen..i have $35.00 that i saved up for my vacation to spend in napa..i was going to buy some shoes..can i give them the money instead?" how cool is that?..a ten year old so touched that she wanted to donate her vacation money...we told her that of course it would be o.k...the guide was so moved that he radioed for peter lang, the founder, ceo and president of safari west to meet us when our tour ended...the following photo shows peter and allie..with peter holding allie's envelope of money. he was extremely gracious and told us that a donation like that meant a lot more to him than massive amounts from major donors..because it was given from the heart of a 10 yr old who "got it"..and understood what they were trying to accomplish.

i live in napa..it is crazy that i had never been to safari west before..i will be back..and will work to support their mission. if you live in napa..please go..if you visit napa..please add this to your itinerary..i promise you will not be disappointed. in the interim..please check out their website safari west for more information..

best,

napa farmhouse 1885™

"live a green life of style"™

have you been to uva trattoria & bar?

in downtown napa? uva is one of those places that makes you feel comfortable, happy and relaxed...sounds like an odd description for a restaurant doesn't it? what about the food? here is what i mean..the food is really, really good, the service..knowledgeable and friendly...the bar..terrific..they have live jazz wednesday through sunday..and there is a good mix of locals and tourists...many tourists i have talked to have commented that they enjoy feeling "like they belong here"..or "this is what it must be like to live here"...uva is that kind of place.

i went there for lunch wednesday with my good friend richard. we had loads to talk about..but i was a bit distracted because i knew i wanted to write about the restaurant in this blog..richard got into it..he even snapped the photos..and the waitstaff was so accommodating they actually brought some of the daily specials to our table just so we could photograph them...i had grand visions of writing a really cool review..i can dream can't i..but i did not want to do the typical.."here is what i ate..and here is what i thought" kind of review... i thought it would be more interesting to have everyone's imagination come into play..you see, i found myself totally immersed in just reading the weekly specials menu..the names, the combinations and the ingredients used.... i have written many times about my passion for really good quality ingredients... i was reading in a magazine once about a woman who shared this passion. she said something like.."i would rather invest in quality ingredients than expensive shoes"..i totally understood where she was coming from. anyway, the descriptions of the menu items were so compelling..i thought i would just list them for you. trust me..everything we ate was delicious...but here is a tip..read these dishes..and imagine what each dish would taste like...imagine each vegetable tasting like it was just picked at a local organic farm that morning, everything else..the highest quality ingredient possible...if you are like me, a logical next step would be to buy the ingredients and try to recreate the recipes for yourselves.. and maybe even add your own special twist...if you do..please let me know how they turn out..i will do the same...

oh..and the chef/owner is giovanni guerrera...giovanni..if you happen to read this..and want to share any of the recipes in the comments section..we would be very, very happy.

zuppa-red pepper puree' w/eggplant garnish (i had this..is was fantastic..the eggplant garnish was an eggplant tapenade spread on crostini floating on top...so, so good)

antipasto-flash fried squash blossoms stuffed w/teleme cheese w/zucchini relish and tomato sauce.

pasta-spinach tagliatelle w/grilled portobello mushrooms, roasted tomatoes, toasted garlic, pecorino romano.

risotto-seared gulf of mexico scallops w/roasted shallot puree', asparagus & prosciutto risotto

pesce-alaskan halibut w/brentwood sweet corn & morel mushrooms, garlic whipped potatoes, zucchini salad garnish.

carne-5-dot ranch skirt steak w/roasted shallot sauce, flash fried fingerling potatoes, torpedo onions, broccolini, gorgonzola aioli.

pizza-fontina cheese, fresh mozzarella, mushrooms, arugula.

dolce-frog hollow peach cobbler w/vanilla gelato

visit their website to learn more about uva and their own commitment to quality ingredients..they even own their own organic farm where most of their produce comes from...and read the stories of the two owners giovanni guerrera and sean pramuk..oh..and, please visit uva next time you are in napa...

uva trattoria & bar

1040 clinton st

napa, ca 94559

707.255.6646

best,

napa farmhouse 1885™

"live a green life of style"™

do you like fresh figs?

i love fresh figs..for many reasons..the obvious reason..taste..and the memories they evoke for me... i have written about the love i had (have) for my grandparents..the love i had for their home..and the memories of summers from my childhood spending vacation time with them. my grandparents had two massive fig trees in their back yard. those trees produced enormous quantities of fruit..actually, did you know that figs are not actually a fruit? they are an inverted flower that includes both the male and female flower parts...the fig seeds are technically the fruit..ok, i just learned this..and i may be off a bit with this explanation..so any "fig" experts out there..feel free to correct me in the comments section..but, as usual, i digress... so back to my grandparents...my sisters and i spent hours each day playing in their back yard..we would climb the fig trees..and eat tons of figs all day long...the days were really hot in southern california..the figs really warm straight off the tree..and i was in heaven.

fast forward many years...when my husband and i saw our farmhouse for the first time, i immediately noticed there was a fig tree in the yard. this was one of the reasons i feel in love with our house..the fig tree, the other fruit trees, and all of the herbs reminded me of both of my grandmothers...they both loved to garden..and peter's grandmothers also always had big gardens..so the house felt like home from the beginning. we moved into the farmhouse the month of september and that first year we had a bumper crop in september and october...more than i could eat straight off the tree. i began experimenting with fig recipes..and to be honest..went a bit overboard..we had fresh fig cakes, cookies, tarts, bread, poached figs, baked figs, roasted figs, stuffed figs, caramelized figs, figs in salads, figs with pork, with chicken, fig salsa, fig jam, fig marmalade...do you see where i am going? peter finally said.."enough! i cannot eat another fig this year!" well, i think he put a hex on my tree.... the next june our tree was fully leafed out with tons of fruit (or inverted flowers if you guys call me on my "fun fact"). who knew fig trees in napa had two harvests? june and sept/oct.... one morning around 6:00 am, we were still in bed and were awakened by a very loud crash..the ground was shaking...i almost thought it was an earthquake. we got up..walked through the house..didn't see anything..went outside and saw our fig tree split in half. my heart sank...peter took one look and said "it's gone..we will need to have it pulled up and hauled away. " i burst into tears..said there must be something we could do and so we called an arborist. happily, he said he thought the tree could be saved..told us to prune it way back..and to not let it get too full for a few years... he was right..four years later, our tree is producing as many figs as before..although we are much better at pruning..and despite an ugly gash in the middle of the trunk...the tree looks really good.

see the gash?

so it is the end of june today..we have a ton of figs..and are ready to begin the fig recipe onslaught once again..however, i do make much more jam and marmalade..and less daily fig dinners..no more hexes from my darling husband!


here are a couple of really easy fig "recipes"... so easy..not sure they count as recipes...


fresh fig appetizer..determine quantities based on the number of people..and how much you love figs...

fresh figs
prosciutto, thinly sliced
parmigiano reggiano cheese

slice figs in half lengthwise and arrange on a platter. mound up the prosciutto and cut the parmesan into small chunks..add to platter. drizzle with the aged balsamic vinegar and serve with bread..i serve this with bruschetta.

my sister susan and i wanted to create a not-too-sweet fig jam or marmalade..we read tons of recipes and decided to keep it really simple..just figs, a bit of sugar and meyer lemon zest(cause i have a meyer lemon tree) . some recipes suggest adding rum or brandy to this..i keep mine straight.. also, i do like to can so i make large quantities of this recipe, can it and keep on hand all year. if you want to do this..and have not canned before..i recommend using the process described on the bell or kerr mason jar boxes...otherwise..just keep in your refrigerator.
fresh fig marmalade
2 1/4 pounds figs
2 cups sugar
zest from one meyer lemon
wash the figs, cut them in half and combine them with the sugar in a large pot. ..do not peel! cook over medium heat until they come to a boil.( stir frequently).. add the lemon zest, reduce the heat and simmer, skimming away the foam occasionally until thick (about 25-30 minutes). you will know it is ready when you can place a spoonful of the marmalade on a plate..tilt the plate..and the marmalade sticks..does not run... transfer the marmalade to sterilized jars and process if you wish..i do..or keep refrigerated for up to one week.

fresh fig bruschetta
again..this is not really a recipe..just use the best and freshest ingredients you can... and adjust ingredients quantities to your liking...

1 onion..sliced..sauteed in 1 tbsp good quality olive oil until onion is dark brown
3/4 cup mascarpone cheese
6-8 fresh figs sliced lengthwise into 3 or 4 slices each
aged balsamic vinegar
6-8 pieces freshly made bruschetta..drizzled with best quality extra virgin olive oil

spread some of the mascarpone cheese on each bruschetta..1-2 tbsp. top each bruschetta with some of the onion and 3-4 fig slices. put on a cookie sheet and place under the broiler..broil until the cheese begins to bubble..just a minute or two..watch carefully to ensure they do not burn. take out of oven, put on a serving platter..drizzle with the balsamic vinegar..and serve while hot

note..sometimes i sprinkle on a bit of freshly minced rosemary or lavender before the vinegar...


romaine salad with roasted figs and pine nuts
6 fresh figs
2 tbsp. good quality olive oil
8 cups washed and dried romaine lettuce, torn into bit sized pieces
4 oz. parmigiano reggiano cheese (cut into small, bite-sized chunks)
1/3 cup shelled pine nuts..roasted in saute pan until light brown

vinaigrette
6 tbsp good quality extra virgin olive oil
3 tbsp balsamic vinegar
grey sea salt and freshly cracked pepper

preheat oven to 400 degrees. cut figs in half, place on a baking sheet and drizzle with the olive oil. roast in oven 10-15 minutes until hot and tender. cool to room temp.

make dressing..here is my trick..i always use a mason jar for my salad dressings... combine the olive oil, vinegar and salt/pepper to taste in a mason jar..cover with the lid..screw tightly..and shake away! very easy and quick. if you wish, you can whisk the ingredients together..but my way is much more fun...
place the lettuce, cheese and nuts in a salad bowl and gently toss. add just enough dressing to lightly coat the leaves..toss again..taste and adjust seasonings if needed. place on a serving platter and arrange the roasted figs on top..serve immediately...note..i sometimes use gorgonzola cheese instead of the parmesan...

so enough recipes for today...please let me know what you think of them...and..this is really, really important...i always am on the hunt for terrific fig recipes..i will share some more with you throughout the season..but i always need more..remember peter's hex? so i invite all of you to share your recipes with me..and with the other readers..please post your favorites in the comments section of this post....my fig tree and i will be eternally grateful...

best,
napa farmhouse 1885™
"live a green life of style"™

can you say "martha stewart rocks!"?

so i opened my blog tracker site this morning to get an update of the number of visitors for thursday and friday..there was a huge spike in hits as compared to most days... i wondered what was happening and clicked on the page that shows the site referrers.. i noticed that a majority of the visits were coming from the martha stewart website... i clicked on the referrer site and was taken to the everyday food, dinner tonight page...well!! i am shocked, flattered and very, very happy to tell all of you that this blog has been listed under the "sites we like" section of this page... how cool is that? now, i am not sure if this is temporary or permanent..but..whatever..i am very grateful!!

martha stewart has been a teacher, guide and source of inspiration to me for most of my adult life.... i have learned so much from her via her shows, books, videos, magazine (i, of course, was a charter subscriber) and website..this is truly an honor.

so..for all of the new visitors coming from martha's site..welcome!!

and to the editors of everyday food, dinner tonight (especially deb!!)..thank you from the bottom of my heart!

best,

napa farmhouse 1885™
"live a green life of style"™

Popcorn and Olive Oil?

It was over 100 degrees each day last weekend. That usually means we will have loads of friends over to eat, hang out..and just chill in the pool...and this weekend was no exception.. sometimes our friends phone first..sometimes they just show up.  In any case, I usually plan ahead to have enough food to feed a crowd. This is easy if the pantry is full of really good quality ingredients and if the kitchen has plenty of fresh, organic...straight from the farmer's market...produce and bread. I made a ton of food..but, as usual..one of the favorites was easily the simplest..popcorn!! However, my popcorn is different because..instead of butter..i always use extra virgin olive oil.

The popcorn and olive oil thing have been a staple in my family for as long as I can remember, so I always forget it is unusual. But every time I make it for someone new they rave! I even made this recipe (if you can call it that) for Wine Auction last year...representing a local company. The event featured some of the finest chefs in the Napa Valley preparing tastes of their signature dishes, yet the popcorn was one of the big hits of the day.

The key is the ingredients. The ingredients you chose will always make or break your dish so use the best quality products you can find. It is so worth it. Now on to the popcorn. Here is the "recipe":

organic popcorn
extra virgin olive oil
grey sea salt

That is it. Here is what you do for the complete version. Pop the corn in olive oil..you do not need an expensive version for this just make sure it is high quality and fresh. As soon as the corn is popped, drizzle with a really good, high-quality extra virgin olive oil. (I recommend the Prato Lungo from Long Meadow Ranch in the Napa Valley) and a really good grey sea salt.  I use the grey salt from Napa Style.  How simple is that? The taste is amazing..try it and let me know what you think..you can say it is an old family recipe too!

Here is a bit about long meadow ranch from their website:

"LONG MEADOW RANCH. Welcome to our 650-acre historic ranch nestled high atop the Mayacamas Mountains above the Napa Valley. Here we produce award-winning wines and handcrafted extra virgin olive oils - as well as grass-fed beef, eggs, and heirloom fruits and vegetables. Our extraordinary food products have been featured by America's top chefs.Our family - Ted, Laddie, and Christopher Hall - has re-established vineyards first planted on our ranch in the 1870s and we have resumed producing estate-bottled wine from the ranch's distinctive mountain "terrior."

Our vision is to make wines as food - to create world class wines that truly complement a meal - using sustainable, organic farming methods.However, our integrated organic farming system is built not only aroundwine making, but also includes world class estate-produced olive oil, a substantial herd of grass-fed Highland cattle, an organic vegetable garden, and an egg-producing poultry flock. We even breed and work our own Appaloosa and POA horses.
Taken together, we are creating a modern, commercially successful, version of the family farm - one that is widely acknowledged as a purveyor of fine food. All of our crops are organically produced and are certified by California Certified Organic Farmers (CCOF). Our wines, oils, beef, and vegetables have been featured by America's top chefs.
Our award-winning, earth-formed, wine and olive oils facility and the adjacent moist, cool caves allow us to produce handcrafted wines and olive oils entirely on our own estate under carefully controlled conditions. Led by winemaker, Ashley Heisey, our staff is committed to pioneering modern approaches to their centuries-old crafts. "

Their property is beautiful. I highly recommend a visit on your next trip to Napa.. and enjoy your popcorn! Oh..and here is a tip..if you do not have time to pop your own corn try using the paul newman organic microwave popcorn Pretty close!!

Best,
Diane

napa farmhouse 1885™

"live a green life of style"™

what is your favorite summer fruit?

summer fruit is here!!! we are taking a poll to determine the napa farmhouse 1885 favorite organic fruit to be used in a signature recipe. please vote for your favorite. the poll is listed along the right hand side of the blog..about 1/2 way down.... vote away..but hurry..the poll closes the 5th of july..we want to have our answer by july 4th... thanks... ( and if we have forgotten your favorite, please list it in the comments section of this post)

best,

napa farmhouse 1885™

"live a green life of style"™

whoops...feral or domestic kittens?

so here is a story parents, grandparents and aunts/uncles will appreciate..and perhaps provide some advice...my stepson, peter's son eric, got married two weeks ago in colorado. we went..had a terrific time..and brought my 10 yr old step-granddaughter allie back to napa with us the day after the wedding. the plan was to have her stay with us for 10 days while her dad and new stepmom were on their honeymoon. (o.k...no more "steps" used in this story..everyone is family). we stayed in a hotel the night of the wedding..left really early the next morning for the airport...of course had mechanical problems with the plane resulting in a 4 hour delay (thank you, united) drove from the airport to napa..went out to dinner cause by then it was 6:30 p.m....and...finally...made it home.

allie loves napa, and our home, so as soon as we walked in the house and put down our luggage she immediately went out the back door...ran through the yard and, of course, spotted a cat sitting in the rose garden. btw...mose was at a dog "resort" while we were away so i guess the cat felt comfortable making herself at home. i will tell you more about mose's luxury spa vacation later...he really is a spoiled dog!! anyway, allie ran over to see the cat...the cat ran under the porch...allie followed...only to see the cat poking her head out staring at allie. just as i got close enough to warn her about making sure this was a friendly cat a kitten popped his head out next to the cat.  before i could react 3 additional kittens also popped out next to mom. uh oh...can you feel it? 10 yr old girl and 4 kittens?? yikes.  within 5 minutes they were named!!! lucky, cleo, mumu and fluffy. before the night was through she was begging to take one back to colorado....and ensure we found homes for the rest. now we were really in a bind..cause mose was coming home the next day and 1 dog, 1 cat and 4 kittens in our yard was not a mix that was going to work out. we needed some help.

the next morning, peter and allie left to go pick up mose. i went to the gym. upon my return, i was met at the door by a sobbing allie. apparently, mose came home and started barking his head off. big surprise.  the cats went deeper under the house and allie was afraid mose would hurt them.  he wouldn't because he is just a big goofball.  i was actually more worried about what the cat would do to him while protecting her babies. i calmed allie down, phoned the napa humane society and pretty much said HELP!! they told me that we needed to determine whether or not the cat was feral or domesticated. a domesticated cat and her kittens could be trapped and brought to them for adoption..chances would be pretty good because the kittens looked to be about 6 weeks old..and honestly they were cute!...but if the cat was feral, they could not help us and suggested a non-profit group in the area that places feral cats with farmers and vintners to help with the rodent population.

o.k. folks..getting the picture?..10 yr old girl wanting kittens, husband not going for the "trapping the cat and checking to see if feral approach" and golden retriever not accepting animals under the porch...loads of action at the napa farmhouse!! so here is the current state of affairs...the cat/kittens seem to have disappeared! either they are so far under the house, and only come out at night, that we cannot find them..or.. the mom cat has relocated her family somewhere safe..good for mose..but not good for the cat population..i was hoping to at least be able to spay/neuter them..so i would really appreciate your thoughts, ideas and/or suggestions regarding this situation. what should we do? i can not believe this cat had the babies under my porch and they lived there for 6 weeks without us knowing. i suspect the cat moved her kittens in while we were in colorado thinking it was a nice, quiet, safe place.. it this possible?

what do you all think? one thing though..life is never boring at napa farmhouse 1885!!! please post your ideas in the comments section of the blog..or feel free to email me..

best!

napa farmhouse 1885™

"live a green life of style"™

i gave my nephews 1/2 a goat??

regular readers know that i love to talk about non-profit groups that i feel really make a difference. i strongly believe that the "teach a person to fish" approach delivers lasting change. one of my favorite organizations is heifer international. i have found that many people i meet are unaware of this amazing group..so..here goes one of my stories....

as many of you know, i have twin nephews...truly loves of my life...they just turned 12 last week..the fastest twelve years of my life. they also celebrated their confirmation this month..so i spent some time thinking about what would be an appropriate gift. i asked the boys what they would like for their birthday..and chris said.."you know auntie..i really only have a couple of things i asked for..you know..i really have everything i need"..how cool is that? but, you know..he is correct. our family is so lucky..we really do not need more things. so for the boy's confirmation i decided to give a gift to charity in their name. i thought heifer international was perfect for them because i could..kinda..give them an animal...so..to explain...this is the organization's mission...

"heifer international is a nonprofit organization working to end hunger and poverty while caring for the earth. heifer provides animals and training to help impoverished families become more self reliant. since 1944, heifer has helped 8.5 million families in more than 125 countries. each recipient agrees to "pass on the gift" of one or more of their animals to another family in need, creating an ever-widening circle of hope"
so it works like this..you "buy" an animal..say a cow. the money you send funds the cow and care training to a needy family somewhere in the world. the family sells the milk to provide an income. the family breeds the cow and gives the offspring to another family to pass on the gift. there are all kinds of animals to pick..i selected a goat for the boys because..for some reason..my grandmother loved goats and it became a family "thing". she used to say she liked goat milk because it tasted "goaty". it made me laugh when i gave the goat..i know that somewhere in heaven gran is smiling... it made me feel good to gift a gift in the boys' names..chris and shaun..and know that as a family we were working to "give back".
please take the time to check out heifer international at http://www.heifer.org/ . their web site provides loads of stories and additional information. for now..i will leave you with a couple of quotes regarding this amazing non-profit..
"Heifer International deserves its stellar reputation. Its approach offers immediate help to our planet's most vulnerable citizens; and it builds community strength for longer-term solutions. Linking people across continents, Heifer is the positive face of globalization--connecting communities around the world through hands-on projects that get to the root causes of hunger." — Frances Moore Lappé and Anna Lappé, Small Planet Institute
With a gift of a Heifer International animal, it is not just giving money away to some vast organization that you hope is going to trickle down to the people who need it. You are giving a living, breathing, breeding gift, so that you know exactly what it is that participants in Heifer programs around the world are going to get, and you know it's going to change their lives dramatically." — Brad Whitford/Jane Kaczmarek, Actors



best,
napa farmhouse 1885™
"live a green life of style"™

overwhelming response!

just a quick update to thank all of you for the overwhelming response to the robert mondavi post. i have received countless emails..everything from long stories describing your memories of past trips to napa..your personal commitments to giving back..and the emails that just say.."one more donation to the charity"...i am learning that you guys are quite the emailers..and not so much posters. a couple of you asked for instructions on how to comment..just click the word comments at the bottom of the post and you will be taken to the proper screen.

in any case..we will have quite the contribution to the napa opera house in mondavi's name..thank you so much...and remember..we will add to the contribution for each post or email left until this sunday night..so post away...


best,
napa farmhouse 1885™
"live a green life of style"™

how do you thank an icon?

robert mondavi died on friday morning. for those of you who live in the napa valley, you know that this has been front page news for the past three days. the tributes and shared memories are non-stop...this has been the main topic of conversation all weekend. for the rest of you, you have probably heard about his passing on the news..and this may or may not have been a lead story where you live. if it was not..it should have been.

there will be tons of stories about the impact of robert mondavi and his family on the wine industry in this country..especially here in california. he passionately believed that wine produced in california...especially napa..could rival the best wines in the world..and he spent his life proving that assumption to be true. in my opinion...equally important but less publicized...were his philanthropic endeavors. every story i have read about him this weekend has used the word "generosity" when describing his life. when you live in napa..or have the opportunity to visit...the evidence of this fact surrounds you.... so this post spotlights the mondavi legacy of "giving back"

i never had the good fortune to meet the man..but i often saw him and his wife margrit biever mondavi at charity events, art venues and restaurants. two weeks ago, my husband and i attended a concert at the napa opera house. we saw dave brubeck and his band perform. robert and margrit were in the audience seated two rows behind us....margrit in an aisle seat and robert in his wheelchair sitting next to her. the napa opera house is a fantastic historic building which opened on feb 13, 1880. it closed in 1914 due to extensive damage suffered from the 1908 san francisco earthquake. in 1997, robert and margrit mondavi issued a challenge grant of $2.2 million to help jump start the efforts to restore and reopen the theatre...their challenge was met and the theater was restored... the venue is beautiful and, in honor of the mondavi's, was renamed the margrit biever mondavi theatre. during the brubeck concert, margrit was called to the stage after intermission to welcome dave brubeck back to the stage. she graciously thanked all of us for supporting the opera house and for supporting the arts in the community. she received a standing ovation and as she acknowledged her husband the entire audience turned to look at him and give him his own standing ovation. he looked very frail and, frankly, very old..but he was beaming and smiling as the applause went on and on..... little did we know that two weeks later he would be gone. that night, as we were driving the short distance home, i reflected on how much the mondavi's had "given back" to napa. in addition to the opera house, robert mondavi was one of the main leaders who founded auction napa valley. this annual event raises money for non-profits in the napa valley. the first auction was held in 1981 and, to date..almost $80 million has been raised. this year's event..always held in june...should include a pretty massive tribute to the man. the mondavi's gave a $20 million bequest to launch copia, the america center for food, wine and the arts. copia is kind of a museum to food..they have organic gardens with garden tours, food and wine events, art shows, film festivals and concerts. the mondavi's founded the summer music festival, which supports the napa valley symphony and music programs at schools throughout napa. they have been major contributors to the lincoln theater in napa and to the oxbow school..which is a high school focusing on the arts.... they donated to the cantor art center at stanford university and gave $35 million to uc davis to build the mondavi center for the performing arts and the robert mondavi institute for food and wine science. i could go on and on..but you get the idea. regular readers of this blog know that i often like to spotlight individuals, companies and not-for-profit entities that i admire. robert mondavi certainly qualifies for a tribute....so, how do you thank an icon that you never met? for me, i hope that telling people outside of the napa valley about this amazing man is a start. in his name, napa farmhouse 1885™ will give a donation to the napa opera house for each comment made to this blog, or for each email...so please comment often and share your thoughts as to what it means to you to "give back".....

and raise a glass to toast robert mondavi..an american icon....

best,
napa farmhouse 1885™
"live a green life of style™"