have you seen yellow chard? maybe a recipe for yellow chard bruschetta?

so...today it is sunny, warm and beautiful in napa...yesterday it poured. it was 38 degrees last night...probably will get to 70 today...going to rain all next week. welcome to spring in the napa valley. cooking is tricky right now...i am longing for spring produce....but still welcome roasted vegetables...stews...chili...the perfect dishes to warm you up when it is cold...what to do?

my solution...as always...is to cook seasonly. i try to use only locally grown, in- season produce. my exceptions are the items impossible to grow in the napa valley. (example, bananas.) this way i can follow my favorite way of menu creation. go to the market (farmer's market when it is open)...select items purely based on what looks good that day...and then create the meal. i can't tell you how often i wander around the aisles making up dishes along the way.


the napa farmer's market is open may 1st through end of october....i keep hoping this will become a year-round market...maybe one day? in the interim, i am a whole foods junkie. i have told you before that...for me...fresh produce is like a work of art...the look, feel, smell...and taste... makes me very happy...and i love discovering an unfamiliar, heirloom variety of a common ingredient. today i found yellow chard....oh my!

i love greens...all kinds. they are delicious, healthy, extremely versatile and look beautiful on the plate. soups, stews, bean pots, sautés...all are enhanced by greens. but...back to the yellow chard...it was gorgeous! bright yellow stalks and veins...and lovely green leaves. i snapped up a bunch...and now the fun began. spring garlic is in season...yeah!...so i grabbed a few stalks. fresh leaks were next to the garlic so...in the cart. i thought the chard, garlic and leaks would be fantastic sautéed together and decided to make an easy-breezy bruschetta supper perfect for the winter-into-spring weather. the chard mixture served over thick slices of sourdough or french bread topped with parmigiano-reggiano cheese shavings...how great does that sound? for me...the perfect meal...just add a glass of wine...but i knew peter would want a little bit more...so i added sea scallops poached in infused lemon grapeseed oil to his plate....really, really good!

i encourage everyone to seek out unfamiliar produce items...especially the heirloom varieties...you never know what you will find. and if we all support the farmer's who grow the unusual ingredients, we can ensure the fruit/vegetables do not become extinct. there is something about the heirloom varieties...they just taste better...and...trust me...find the yellow chard!!

yellow chard bruschetta
(use organic vegetables if you can)
1 large leek sliced into thin disks...white and tender green parts
1 large or 2 small spring garlic stalks sliced into thin disks
1 bunch chard...yellow if possible...if not any kind you like. cut chard stalks from leaves. slice stalks into thin disks the same thickness as the garlic and leeks. chop chard leaves into bite sized pieces.
extra virgin olive oil
2 tsp napa farmhouse 1885 aglio olio peperoncini (or 1-2 tsp red pepper flakes)
grey salt
freshly cracked pepper
grilled or toasted sourdough or french bread, thickly sliced
parmigiano-reggiano, shaved...as much as you like

heat 2 tbsp e.v.o.o. in a large skillet. add leeks and yellow chard stalks and cook,
stirring often, 6 to 8 minutes until soft. add spring garlic and sauté 2 minutes until garlic is soft and fragrant and just beginning to brown. add the chard leaves, 2 tbsp e.v.o.o., aglio olio peperoncini and salt/pepper to taste to the pan, stir well, and cover. cook over medium heat for 10 minutes, stirring occasionally.

meanwhile, grill, broil or toast the bread in the oven. i use 2 pieces per serving. drizzle each piece with extra virgin olive oil. mound the chard mixture over the bruschetta and top with cheese. drizzle additional e.v.o.o over top if desired...serve immediately.
let's see...it is nearing the end of march. what local produce is in season in your area?....what are you cooking these days?? and...before i forget...there is a new csa based in napa starting up in april...i am joining and can't wait to share the recipes created from whatever is in my box each week....so much fun!

best,
diane

diane padoven
founder/president
napa farmhouse 1885™ "live a green life of style™ "
follow me on twitter
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have you heard of foodzie? and a recipe for persimmon jam vinaigrette

"diane, where have you been!!??" i have been receiving a number of emails from regular readers asking why it has been so long since i last posted a story...i know, i know...but life has been crazy...crazy good...but crazy nonetheless. i am so thrilled to announce that my "farmhouse foods" assortment is now available on foodzie. do you know them? if not...you must. foodzie is the ultimate online shopping experience for foodies. their website describes the company this way:

"On Foodzie you'll find fabulous food and beverages made by small food companies. Many are foods you can't find anywhere else. They're all special in some way, whether handmade, following old family recipes, incorporating unique ingredients, etc. We work closely with the companies you see on Foodzie, to make sure what you buy here is food that we ourselves would enjoy, crave, and want to give as gifts."

ok...by now you are probably wondering why i have not yet added the link to foodzie...i will...but later in this post. otherwise you will click over...get caught up in the site...and never finish this story. really...if you are into amazing food...you will love foodzie.



so, being accepted by foodzie is no mean feat...you have to meet their requirements via an application, then send them samples of all your products which go through their "tasting panel" and their "packaging/branding" approval. throughout the process, i worked with susie, their "Food Artisan Relations Manager" (talk about a cool title!)....who was so amazingly supportive and helpful...and welcomed by emily olson, co-founder of foodzie. emily told me about their newest concept...the foodie test kitchen...where they take a product which is a bit unusual...experiment with different recipes...and share on their blog(and readers get a discount on the product for a limited time)...she told me they had selected one of my products...our persimmon jam...to be the first featured item...how cool is that?

emily then introduced me to steven gdula a fellow food producer who is also a food writer and published author. steven told me he fell in love with the jam...he made me laugh out loud when he said he ate half the jar on rice crackers!!...but then told me about the salad vinaigrette he created using the persimmon jam. i immediately tried it and...well...let me put it this way...lately we have been having salad with persimmon jam vinaigrette almost nightly...it is so, so good.

i loved the recipe...and loved the story....and loved foodzie's story...and loved steven's story (i know...a whole lotta love going around) so much that i asked steven and emily for permission to post the story on my blog....they immediately agreed ...so...without further blathering on from me...let me introduce you to foodzie...steven...and a delicious salad....(and...to respond to why i have not blogged in a while...thanks to foodzie, i have been filling orders non-stop for persimmon jam...thanks everyone who purchased! enjoy...)

(photo courtesy foodzie)

"Introducing the Test Kitchen: Playing with Persimmon Jam
Posted March 11, 2010 by emily

What’s the Test Kitchen?

There are some products on Foodzie that need little introduction or explanation. You see an artisan chocolate bar, insert in mouth, and enjoy – easy! There are many other interesting finds that should work their way into your pantry and into your weekly meals, but maybe need some inspiration. The Test Kitchen is our place to experiment with these products and come up with fun creative ways to use every last drop. So here’s your quick introduction to Steven, a Foodzie producer, food writer, and passionate food enthusiast who gets to have the fun in the kitchen. Step into the Foodzie Kitchen with Steven!

Playing with Persimmon Jam, by Steven Gdula

I am not afraid of food. But I will admit to being cautious when it comes to the matter of food prices. Especially in the last year or so. But with food being a source of joy in my life, as well as sustenance, I needed to find a way to cut costs without severing all ties to my passion. My solution? To make the most out of every food item I brought into my kitchen. I needed to be more than adventurous; I needed to be frugal. This new approach turned my pantry into a new world of opportunity, and it also allowed me to get even more enjoyment, not to mention satisfaction, from the foods I loved. I’ll be sharing my discoveries, and recipes, here.

Sometimes I know I’m going to love something even before I taste it. That was definitely the case with the Persimmon Jam I recently opened from Napa Farmhouse’s 1885. There was something whimsical, yet earnest about the jar’s packaging and I knew the flavor inside wouldn’t disappoint. I snapped off the lid, dipped in my spoon – and then immediately had to restrain myself from reaching for a larger spoon. Made with hachiya persimmons, the jam had a rich, pudding-like texture that instantly made me want more. I had slathered it on, oh, about half a stack of brown rice cakes before I realized my spoon would soon be clanking the jar’s glass bottom if I didn’t exercise some control. So I put the lid back on the jam and distracted myself from devouring the rest by focusing on the product itself.

I have to tell you, if you can assign maturity of execution to a plant? This tree had its fruit-bearing virtuosity down! (Technically, the persimmon falls into the berry family. Just saying. Besides, “berry-bearing” just doesn’t have the same ring.)

“The trees are really, really old. They were here when we purchased the home,” Diane Padoven, founder and president of Napa Farmhouse 1885 told me.Well, no wonder this jam was so good: Not only had these trees perfected their craft, their produce was now “sustainably grown” in the loving and capable hands of Diane.

I thought about the Persimmon Jam for the rest of the day and was practically giddy when I realized I could have it again with dinner, this time in the form of a flavorful vinaigrette drizzled over my salad.

The recipe follows. I also highly recommend this as a dipping sauce for grilled chicken. The richness of the persimmon is a perfect foil to the charred smokiness of the meat.

Persimmon Vinaigrette
Prep Time: 10 minutes.
Difficulty: Goof Proof.
Serving size: About a cup and a half.

•2/3 cup Napa Farmhouse 1885 Persimmon Jam
•¼ cup good white wine vinegar, preferably organic
•¼ light salad oil, preferably grape seed oil
•1 TBS fresh squeezed lemon juice plus more to taste
•2 tsp Dijon mustard
•Salt and pepper to taste

Place the persimmon jam, vinegar, lemon juice and mustard in a bowl or a small food processor and whisk (or whir) to combine. Slowly add the oil, whisking constantly until blended.

Serve over a salad that has some bitter leaves in it such as radicchio or endive. Toss in some hazelnuts and, as Diane’s suggests, crumble some feta overtop. Drizzle the dressing over the mixed greens, toss, and enjoy! Store in a cruet with a stopper or an airtight container for up to two weeks. Shake well before each use.
Food writer, published author and Foodzie producer, Steven Gdula, will be helping us to create a Foodzie Test Kitchen in the coming months. Steven’s double duties as a vendor with a product as well as a food writer gives him a unique perspective on the roles of producer, product and consumer. Steven will chronicle his adventures in and out of the kitchen here on the blog. You can read his work at thewarmestroominthehouse.blogspot.com – the companion blog for his book,The Warmest Room in the House – and also at http://gobbagobbahey.com/ – the home page for Steven’s gobs etc. (a whoopie pie-like confection popular in Pennsylvania.) "

(photo courtesy foodzie)

ok...the recipe was worth the wait...right?...now...go visit the foodzie site...and let me know what you think...while you are there...check out my foodzie shop to learn a bit more about our "farmhouse food" collection. and, if you have created a recipe using products from napa farmhouse 1885...please let me know...send me the info...and maybe we will use in an upcoming blog post....

best,

diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
follow me on twitter

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do you have rancho gordo beans in your pantry?...and a recipe for preparing heirloom dried beans

growing up, my mom was the cook in the family...she was the mom that prepared dinner from scratch every night...every night....well, to be accurate, that would be 99% of the time. the other 1% were "bean nights". my dad...who was born in texas...does not cook...he barbecues sometimes...but about once every month or two he prepares his special pot of pinto beans. he starts soaking the beans the night before...and then puts them on to cook first thing in the morning. his recipe is very simple....but full of taste...and we would eat them for dinner with some type of bbq meat, salad and cornbread...really delicious. there were always a ton of beans left over...so a beloved sunday breakfast was the leftover beans heated up and served with bacon and flour tortillas (can you tell i am from southern california?)

between my love of those beans...and my love of mexican food...and the number of ways italians add beans to recipes....i can honestly say that i am a bean lover. in a blog post last year, i told you that mangiafagioli meant bean eater in italian...well i am a massive mangiafagioli. so i was absolutely thrilled to discover the company rancho gordo. have you heard of them? if not...continue reading this post and then go buy some of their beans! you will not be disappointed... a bit about rancho gordo...steve sando started the company here in napa because he was very interested in preserving ingredients indigenous to the americas...he tells his story this way:

"All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the New World. It seems to me these indigenous ingredients should be familiar, if not common but instead our own food is considered exotic and sometimes in danger of being lost as we pursue a watered down Euro-centric diet. American cuisine seems to be in a position of re-inventing itself and I'd love to include ingredients, traditions and recipes from south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

Of course you don't need to know where food originates in order to enjoy it. The beans are amazing and work in almost every cuisine. Their roots may be Mexican but can you imagine anything more French than the Flageolet bean? Borlotti may be the pride of the Piedmont in Italy but they wouldn't exist without their roots in Colombia. "

so he began working with local farmers to grow heirloom beans and other ingredients. he started selling at the san francisco ferry building farmer's market and was quickly discovered by many local chefs who became fans of his products. today it is very common to dine in restaurants which emphasize quality local ingredients and see rancho gordo beans on the menu...specialty food shops began carrying the brand...and steve sells on his website...but a highlight for me was last year when he opened his shop here in napa...at last...i can buy the beans as often as i want.
last time i visited rancho gordo i bought three kinds of beans and a bag of posole (hominy). i am going to create a different recipe for each type of beans and post to the blog. i also plan to share more of steve's story with you...he is doing some amazing things...as an example his rancho gordo-Xoxoc project helps small farmers...this deserves a story of its own.

i purchased three heirloom bean varieties...they have any where from 20-30 types available at a given time...so i started with the rio zape, the borlotti and the xoxoc project ayocote negro (black beans). dried heirloom beans are so different from what you find in the grocery store...for one thing they are beautiful...just amazing colors....one of my favorite displays in the rancho gordo shop is a big bowl of dried beans with a sign that says "go on...you know you want to"...it is virtually impossible to refrain from sticking your hand in the beans!! the tactile sensation is too tempting...and it really does feel good... the beans are also incredibly fresh...fresh dried beans taste better and are easier and faster to prepare... i could go on and on...but instead i will share a recipe...and save the rest of the stories for later...

i decided to make my dad's beans...but use the rio zape instead of pinto. rio zape taste a bit like a pinto but with hints of coffee and chocolate. steve sando says "this is the bean that started the whole thing" he tasted one and started the company...definitely the first one to share with you.

so about the bean recipe...it is so simple and delicious you will probably find yourself making beans often. i tweaked the cooking instructions a bit to follow rancho gordo's suggestions. the basic recipe contains very few ingredients...and, honestly...you really want to taste these beans...once i make this recipe i have enough leftover to use in many different dishes....but mostly i eat them as is....with flour tortillas....i love you dad...

my dad's beans
1 16 oz package rancho gordo rio zape dried beans (or 16 oz best quality pinto beans)

1 chopped white onion

1 carrot, finely chopped
2 cloves garlic (minced)
2 fresh jalapeños, seeded and minced
1 bottle beer
sea salt
pepper
check beans for small pebbles or other foreign matter...discard and then rinse in cool water. place beans in large stockpot and cover with two inches of water. soak for 4-6 hours.
meanwhile, sauté onion and carrot in olive oil until soft. add jalapeños and sauté for another minute or two...do not season.once beans have completed their soaking time add onion mixture to the stockpot. add beer and stir. beans should be covered with about an inch of liquid. add additional water if needed. bring to a boil for five minutes and then lower heat to simmer. cook until soft (this can take between 1-3 hours). once beans are soft...season to taste with the sea salt and pepper.
**note..the bean broth is delicious....i make a simple pasta dish with the leftover beans & broth stirred into hot pasta...served with shredded extra sharp cheddar cheese...delicious...**
i look forward to sharing other recipes using rancho gordo beans...in the meantime...what is your favorite way to prepare/eat beans?
best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
follow me on twitter

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do you have grapeseed oil in your pantry? and a recipe for winter slow roasted tomatoes...

regarding the grapeseed oil question...if you don't have this ingredient in your pantry stop everything and go get some! o.k...even i think that sentence sounds a bit melodramatic. but really...how have i missed this for so long? regular readers are very aware of my addiction to extra virgin olive oil...i use the stuff in everything. but i have met the owners of salute sante!...a local grapeseed oil company...a number of times when they visited studio-store. then, i ran into them last month at the fancy food show...they had a booth...and i actually had the opportunity to hear about their company and taste their products...hi?? a local, green, organic, eco-friendly company producing a delicious, healthy and convenient product??? how perfect is that for napa farmhouse 1885™ ?

it has been a long time goal of mine to complement our line of farmhouse food with products made locally by artisans i know and trust...i started with organic coffee from paupaiz and am thrilled to add salute sante! to the assortment. so...a bit about grapeseed oil. it is made from the seeds of grapes after the wine is pressed. salute sante! advises using grapeseed oil this way:

"...long been the secret of gourmet chefs who love its light and nutty, yet neutral flavor. It has the unique ability to enhance the flavors of ingredients instead of overpowering them and leaves no greasy aftertaste! It makes savory marinades and salad dressings that will not cloud when chilled, so you can use them right out of the refrigerator. The high smoke point (485 F) makes it ideal for hot food preparation which means you can sauté, fry or bake without any smoking, splattering or burning. The excellent emulsification properties make it ideal for whipping mayonnaise and creamy dressings that will not separate when chilled..."

so how do i...an admitted evoo addict...use grapeseed oil? my favorite way is to sauté or pan fry whatever i am making with the grapeseed oil and then finish off the dish with an excellent quality extra virgin olive oil. the grapeseed oil is almost flavorless...so you really taste the pure clean taste of whatever you are cooking...and using just the really good stuff as far as the evoo goes results in a truly delicious dish. it is nice to have the choice...with some dishes i WANT to taste the food cooked in olive oil and finished with olive oil...the evoo is somewhat embedded in the dish...other times the grapeseed oil is the perfect option. here is an example.....

i have been longing for summer! it has been cold, grey and rainy for the past month... i just want sun...and summer produce...like tomatoes...i really want tomatoes. but i only eat fresh tomatoes when they are in season..otherwise, why bother? they taste terrible. i love taking fresh tomatoes and slow roasting them with evoo, garlic, herbs and sea salt...amazing. last week, i decided to try slow roasting excellent quality canned tomatoes to serve on bruschetta...but this time, i only wanted the tomato taste...nothing else...so i used san marzano tomatoes (i think they are the best quality canned tomatoes available...and note...these are tomatoes grown in san marzano, italy...not a brand name) and drizzled them in the grapeseed oil with a bit of grey salt...no herbs or garlic or evoo taste. wow...fantastic...super sweet with a big tomato taste...a perfect choice for mid-winter...and an example of a good time to use grapeseed oil.
**note, slow roasting takes a long time..so plan this on a day you can pop them in the oven first thing in the morning and hang around all day...i did this for super bowl...
the tomatoes before and after roasting
winter slow roasted tomatoes
2 28 oz cans san marzano whole tomatoes
grapeseed oil for drizzling
grey salt
italian or french bread sliced and toasted/grilled for bruschetta
preheat oven to 225 degrees. open tomato cans and strain through a colander...reserve the juice for another use. spread the tomatoes on a parchment or silpat lined baking sheet. drizzle the grapeseed oil over the tomatoes and sprinkle with the salt. roast in preheated oven for 4-6 hours or until the tomatoes have lost most...but not all...of their liquid. when the tomatoes are ready, serve them however you like...on top of the grilled bread? tossed with pasta? a side dish with scrambled organic eggs? if you are like me, many will be eaten straight off the baking sheet...never making it to a finished dish....so...there you go...a recipe for the grapeseed oil....there is so much i could tell you about the newest addition to my pantry...remember i told you this was an eco-friendly company? what if i told you they use used grapeseed oil to power their vehicles?? or maybe you would be interested in the line of infused grapeseed oils...lemon, roasted garlic, basil or rosemary..so, so good. this item deserves another post and...since my goal is to tell you the stories of the artisans who produce the items for my company....i am going to interview the founders of salute sante! and share some of their delicious recipes. for now, try the tomatoes....and consider adding grapeseed oil to your pantry. please visit our website for additional details or to purchase...and yes, we carry the products at studio-store.
here's to spring coming early this year!!!


best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
follow me on twitter

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Chocolate for Valentine's Day...how about a recipe for dark chocolate truffles-plain, lavender, balsamic and /or mint?

I am not a huge dessert fan...would rather have a little more of the main course...and my favorite way to end a meal is with a bit of chocolate with my last glass of red wine. These truffles fit the bill perfectly...excellent chocolate, either plain or subtlety flavored with my favorite herbs, fruit and/or balsamic vinegar. For Valentine's Day I thought I would make four of my favorites...a small assortment for those I love.

Please don't be put off by the thought of the herbs or balsamic vinegar...give it a try. As my husband Peter..a die hard plain chocolate advocate says..."They are surprisingly delicious".

My Valentine gifts this year are going to be dark chocolate truffles! I don't think it can be Valentine's Day without chocolate, do you? But...here is the best part....homemade truffles are really easy...and they don't have to look perfect...I think the handcrafted look looks best anyway.

This recipe makes an equal amount of four flavors of truffles...pure dark chocolate, balsamic, mint and lavender. Use the proportion of 2 to 1 chocolate to cream to make fewer flavors...I like the variety! And,because there are only two main ingredients, use the best quality you can afford. The ingredients really do make the difference...

**IMPORTANT** if you are making more than one type of truffle be sure to label each bowl as you go...otherwise, they all look the same and you will need to taste to know which is which*** (not really a hardship)
Farmhouse Dark Chocolate Truffles
16 oz best quality (70% cacao) bittersweet chocolate (I use Scharffenberger) well chopped
1 cup organic heavy whipping cream
1 tbsp dried organic lavender buds
1 tbsp fresh organic mint leaves
2 tsp good quality pure balsamic vinegar
1 tsp pure Tahitian vanilla
best quality chocolate cocoa powder (I use Valhrona)
additional tiny mint leaves and lavender buds for garnish
1 tsp pine nuts, sliced in half lengthwise
finely chopped pecans

For lavender truffles:  bring 1/4 cup whipping cream and the lavender buds to a gentle simmer. Remove from heat and let steep for about an hour. Strain lavender buds from cream (discard lavender) and return to stove. Bring back to hard simmer. Place 1/2 cup chopped chocolate into small bowl. When cream is ready, remove from stove and immediately pour over chocolate in bowl. Let sit for a couple of minutes without stirring. After 2-3 minutes, whisk chocolate into cream until smooth. Refrigerate for a couple of hours.

**note...the lavender cream is delicious on its own...try it drizzled over pound cake and strawberries...or poured over any fresh fruit***

mint truffles:
Thoroughly wash all cooking equipment to avoid taste crossover. Follow exact same process as for lavender truffles, substituting the mint.

balsamic truffles:
Bring 1/4 cup whipping cream and the balsamic to a strong simmer...place 1/2 cup chopped chocolate in a small bowl...when cream is ready, immediately pour over chocolate in bowl.  Follow rest of directions for lavender truffles.

pure dark chocolate truffles:  
Follow the balsamic truffles directions, substituting the vanilla for the balsamic.

Remove truffle mixture(s) from refrigerator after a couple of hours and allow to sit at room temperature for 15-20 minutes...the chocolate should just begin to soften. I use a mini ice cream scoop for the next step, but you can also use 2 spoons. Starting with one flavor of truffles, shape mixture into small round balls...whatever size you like. Place each ball on a parchment paper lined baking sheet. Remember to label each flavor on the sheet...I just use a post-it. When you have finished with all flavors, refrigerate truffles overnight.

Remove from refrigerator. Place nuts on one plate and cocoa powder on another. I roll the lavender, mint and balsamic truffles in the cocoa powder and top each lavender truffle with a couple of lavender buds, mint truffles with the tiny mint leaves and the balsamic with 2 pine nut slices...looks pretty and identifies the flavor. I roll 1/2 of the plain truffles in more cocoa powder and 1/2 in the chopped nuts. The fun part of this step is you can be as creative as you want...roll in cocoa, nuts (any kind you like) powdered sugar, sanding sugar, melted chocolate...whatever you like...

Refrigerate truffles until ready to eat.

Click Here for Printer Friendly Recipe

Are you cooking or baking for loved ones this Valentine's Day? What are you making?

Happy Valentine's Day!

best,

diane
napa farmhouse 1885

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california girl in taos
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what is "fancy food" anyway?

in my last post i told you i went to the fancy food show...and that i would tell you about it later. today, as i was sorting through the two bags of marketing materials i was given at the show, i figured it was time to write about the items that interested me...and pop the rest of the stuff into the recycling bin...

so..first of all...what is the fancy food show, you ask? the best way to describe it is a convention (you have all been to conventions, right? usually i would say insert groan here)...but this is the coolest trade show ever...where attendees spend three days tasting specialty food! the event is sponsored by the NASFT (national association for the specialty food trade, inc.) and they promote it this way"

"Produced by the NASFT since 1955, the Fancy Food Shows are North America's largest specialty food and beverage marketplace.
16,000 - 24,000 attendees
250,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more
1,300 - 2,500 exhibitors
81 countries represented"

ok...did you notice they said 250k products? and yes, they are all available for taste. so picture a massive convention center...in this case moscone center in san francisco...now imagine tables and tables and tables set up in no apparent order with tastes of chocolates, cheese, cookies, scones, olives, dips, oils, sauces, truffles, chorizo, teas, honey, chips, water, coffee, bbq sauce, salsas...etc. i cannot even list them all. then spend three days...each one from 10 am-5pm...doing nothing but tasting food? man...a tough job...but someone has to do it...(i did meet with a few of my organic ingredient suppliers, but honestly...that took very little time...really, i just ate...and ate)

in all seriousness...i was absolutely thrilled last year when i was able to attend for the first time.(you have to be in the trade) and i had a terrific time...this year was even better. i knew what to expect...paced myself (this is no time to even look at marginal food much less waste valuable space in your stomach) and had a game plan as to what i was looking to accomplish:

1. do i ever want to show my products there?

2. market research as to new trends and food items...what do i need to know to run a successful food business?

3. are there products that fit my brand's profile...organic/sustainably grown, eco-friendly, local and...most important...delicious?

4. what interesting items should i blog about?

well...there were so many ideas, concepts, business strategies and trends that emerged, i probably have a year of blog stories...and some interesting items to add to my "farmhouse food" assortment that i look forward to telling you about.

to avoid writing a novel in what is supposed to be a blog post...i am just using today's story to give you an overview...and to tell you about a couple of my favorites from the show...and one bizarre (in my opinion) item. some trends deserve their own post...organic/raw handcrafted chocolates? gluten free everything? flavored waters? vegetarian/vegan? agave? sparkling teas?, eco-friendly items? small companies using only local ingredients? see what i mean? loads of stories to tell you.

one thing i am not going to do is tell you about the items i disliked...ones where the food was so bad i actually spit it out....first of all, i am not a trained expert...just because i did not like it, does not mean you won't...after all, they did get to the show...and second...it just seems mean...oh well...what can i say? odd items...i will tell you about....just plain bad? we'll skip in this blog...

so today...just a couple of mentions...

#1 my favorite concept of the show could be titled "why did it take so long?" a company called glacia icebox water in a box is packaging pure arctic spring water in a paper box...like a milk carton. i have been horrified the past few years watching stories of the damage discarded plastic water bottles do to wildlife and the environment. what a brilliant solution! milk cartons...the company says their packaging is "sustainable, biodegradable, recyclable, environmentally friendly, disposable...they say it reduces the amount of refuse in landfill by 97%!!..healthy and eco-sensitive. and, the water is delicious!.... i love this company...their people were knowledgeable, friendly and very funny....and the product is my favorite of the show (which is saying a lot...did i mention all the chocolate, cheese, oils and baked goods?) check them out at http://www.iceboxwater.com/

#2 my most enjoyable experience was talking to the people at a company called flamous organics...they make organic falafel chips and hummus bottled dressing. the sales rep was good...but in the middle of his pitch...the founder took over and this guy was hilarious! i should start by saying the products are delicious...and could sell themselves....but he started talking about how to eat his food, how to serve, gave recipes, told us about the "unlimited uses" for the items (remember, these are chips and salad dressing)...at one point he asked me to "feel his hand" to see how soft it was...he proceeded to tell me it was due to the "organic ingredients in the hummus" and recommend that...in addition to eating the dressing... i use it as a "face cream and hand lotion"! this man was very, very passionate about his products...and i love that. http://www.flamousbrands.com/
hands down...the most bizarre was a company called "cupless joe". walking by their booth, i was handed a small packet of capsules. the sales rep started talking about how the convenience of a capsule of coffee and a glass of water would change my life...for a minute i thought this was some new type of instant coffee...nope. the capsules are full of dried, concentrated coffee which you take to "get the coffee high without actually having to drink coffee". their marketing campaign says"

"No Spills. No Taste. No Burns. No Stains. No Coffee Breath. Fewer Restroom Breaks. Coffee Without the Cup."

o.k...so maybe if you don't like coffee this is a great idea...but to me...a coffee lover...this just seems weird. are there that many people who dislike coffee and/or black or green tea...and need energy this way? most herb tea drinkers i know want to avoid caffeine in the first place. this one i just did not understand....what do you think? (btw...i thought that tag line was hilarous...but then wondered if it was supposed to be funny??)

alright...a brief overview of the fancy food show....i look forward to sharing details of the food trends of 2010 throughout the year. my favorite take-away from the show was discovering or...in some cases...rediscovering some handcrafted organic local napa products...and the passionate people behind these small companies. i will be adding some of these brands to my website's collection of napa farmhouse foods during the next few months to complement my own handcrafted food and i look forward to telling you their stories.

in the interim...did you attend the show? what were your favorite items? and...if you didn't...what food trends would you like to hear about?

best,
diane
napafarmhouse1885.com
diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
follow me on twitter

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waffles for dinner? a recipe for maple syrup waffles

so...it has been raining for the past seven days....cold, wet, windy, dreary... not fun. days spent clearing out storm drains to prevent flooding, picking up torn branches and bits of debris from the yard and...when you have a 115 pound golden retreiver...you spend a ton of time toweling him off every time he goes in and out. i drove to san francisco for two of the days (it was the fancy food show...really cool, and i will blog about that later) and the drive included a flooded out main road leading to a detour on a two lane winding road full of mud... zig-zagging throughout wine country...beautiful in nice weather...a bit scary in torrential rains...(the things we do for free chocolate and cheese!)

anyway, the weather had me craving comfort food....and after a week of chili, slow cooker food, roasted everything...oh, and did i mention all the food samples at the fancy food show?....i was at a loss as to what to make for dinner last night...nothing sounded good. i decided to ignore dinner choices and move to breakfast options.

do you like breakfast for dinner? i do...sometimes pancakes or omelets or scrambled eggs is the perfect choice for an easy, fast and delicious supper. last night i made waffles...what a perfect choice.

i love maple syrup on waffles (who doesn't)...so i developed a recipe that uses the syrup as the sweetener in the batter....this results in a waffle that has a richer taste than those with white sugar...and, because i use a combination of bread flour and whole wheat flour, these waffles cook up light, tender and crispy....now just add bacon (of course!) and you are good to go....

maple syrup waffles
2 beaten eggs (organic if you can)
1 3/4 whole milk
1/2 cup extra virgin olive oil or grapeseed oil
1 c. unbleached bread flour
1 c. unbleached whole wheat flour
1 tbsp + 1 tsp baking powder
pinch sea salt
2 tbsp pure maple syrup
**i use a large measuring glass pitcher to make the batter because it is easier to pour into the waffle iron**

preheat waffle iron according to manufacturer's directions. add eggs, milk, oil, flour, baking powder and sea salt to pitcher of bowl. whisk just until liquids are incorporated into flour. add maple syrup and whisk again. pour batter onto hot waffle iron ( amount depends on the size of the iron so experiment until you get the perfect amount for your machine. you want to batter to just cover the waffle grid). waffles are ready when they look dark golden brown.

i top my waffles with sliced fruit (we had bananas last night), and additional maple syrup.

so...what is your favorite "breakfast for dinner" choice?

best,
diane
napafarmhouse1885.com

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
follow me on twitter

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

another recipe for minestrone??

if you do a search for minestrone soup recipes you will get 165k hits (at least i did)...so why do we need #165,001??... a question i asked myself when starting this post. i guess my only answer is that i really, really like my version....i make it all the time...and i find it delicious, easy, comforting and incredibly versatile...it works year round so fresh, local, organic/sustainably grown ingredients always make the best choice....and...because i have lots of vegetarian/vegan friends...i can make a big pot of this hearty, filling soup whenever friends want to stop by....

i did a bit of research regarding the etymology of the name minestrone... ask.com provided the following response:

"There are three Italian words corresponding to the English word 'soup': zuppa, which is used in the sense of tomato soup, or fish soup; minestra, which is used in the sense of a more substantial soup such as a vegetable soup, and also for 'dry' soups, namely pasta dishes; and minestrone, which means a very substantial or large soup, though the meaning has now come to be associated with this particular dish. "

my recipe certainly meets the criteria of "very substantial or large soup". you really only need a simple salad, good bread and some excellent cheese...a bottle or two of your favorite wine...and you have a perfect dinner anytime...but i am partial to sunday supper. there is something very comforting about chopping the vegetables, simmering the soup and enjoying an easy, comforting meal with family and friends....


feel free to experiment with whatever vegetables are in season...i mix it up with summer squashes, winter squashes, green beans, all types of onions, shallots, garlic, red potatoes, yukon potatoes...o.k...you get the idea...whatever you like. and, while your favorite hot italian sausage is perfect...i make mine with a vegan version that even the most committed meat eater will love...so feel free to experiment...and let me know your favorite combination....

farmhouse minestrone
2 pounds italian sausage (i use vegetarian sausage...my favorite brand is field roast try the chipolte...delicious!!)
1/4 cup extra virgin olive oil
3 leeks, washed and diced (white and tender green parts)
2 carrots (chopped into bite sized pieces)
1 white onion, peeled and diced
6 cloves garlic, peeled and minced
1 28 oz can whole peeled san marzano tomatoes
1 pound sweet potatoes or yams, unpeeled, cut into bite sized pieces
2 quarts, excellent quality vegetable broth (if not homemade, i recommend the imagine brand)
2 cups cooked cannellini beans (even easier, use organic canned beans)
2 cups chopped swiss chard
1 cup freshly shelled peas (or organic frozen in a pinch)
8 oz. small shaped dried pasta...i use the shape ditalini which are little tubes which i like with the broth of the soup.
1/2 to 1 tsp red pepper flakes
1/4 cup italian parsley, minced
grey salt
freshly cracked black pepper
wedge of parmigiano-reggiano for grating over soup
very green "big" extra virgin olive oil for drizzling

cut the sausage into bite sized pieces. add to a large stock pot and cook over medium heat until the sausage in browned on all sides...stir frequently while cooking to avoid burning. when sausage is cooked drain off the fat and return sausage to stockpot. add the olive oil, leeks, carrots, onion and garlic to stockpot and sauté until onions are translucent. strain the tomatoes (reserve the juice) and rough chop into bite sized pieces. add chopped tomatoes, tomato juice, sweet potatoes and vegetable broth to pot and simmer over low heat until potatoes are just beginning to soften. add the cannellini beans and cook for another ten minutes. add the swiss chard, peas, pasta, red pepper flakes and italian parsley to soup and cook for another 7-11 minutes until pasta is al dente (follow package directions but do not allow the pasta to overcook). season to taste with the grey salt and black pepper... serve in large soup bowls with a drizzle of the e.v.o.o....pass the parmigiano-reggiano and a grater to allow your guests to add as little (or as much!!!)cheese as they like.

so....minestrone is on my list for a few football playoff sundays...what are you cooking?

best,
diane
http://www.napafarmhouse1885.com/

diane padoven

founder/president

napa farmhouse 1885

"live a green life of style"
follow me on twitterto receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

do you need some quick, easy and delicious appetizer recipes?

so...it is the day before new year's eve....are you ready for your party? if not, don't worry...there is still time to plan a wonderful gathering...with terrific tasting food...that is easy and delicious.

last week i sent an email blast to our preferred customer list and announced that we were back in stock in many of our jam & marmalade offerings... i have been "jamming" in the commercial kitchen for a good part of the month... to celebrate, i offered "free jam" with orders and promised to blog about how to use in appetizer recipes....so...here are some easy-breezy suggestions for tomorrow night (or anytime)...and, options for using if you don't have our products...

* crostini topped with fig & grand marnier jam and a bit of gorgonzola cheese

* lime & jalapeño marmalade spread over cream cheese and served with crackers

of course you can substitute your favorite chutney for the marmalade

* mini biscuits split open and filled with persimmon & jalapeño jam and sliced ham

i use our recipe for extra virgin olive oil biscuits (make mini size) and bake a small ham so we can have the leftovers the next day...but even easier...buy the best quality biscuit dough you can find & bake off just before serving and buy excellent quality sliced ham...a good hot pepper jelly works here if you do not have our persimmon & jalapeño jam

* persimmon jam glaze on baked chicken wings/drumettes

i use our recipe for persimmon jam baked chicken...just reduce the cooking time for wings or drummettes...and i serve in either a chafing dish or crock pot to keep warm....if you don't have the persimmon jam..apricot or peach works really well in this recipe...

* lime marmalade as part of a cheese platter
you can use any kind of tart jam or marmalade here...i don't like overly sweet condiments with fruit and cheese...but use what you like...

that's it...pick a few of the suggestions....add really good olives, bread and crackers....and, of course, your signature cocktail (we are having the last of our limoncello from 09...and starting a new batch next week), good wine and your favorite bubbly...and you are good to go with this fast, easy, stress free and delicious menu....

happy new year's everyone!

best,
diane
http://www.napafarmhouse1885.com/

follow me on twitter

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...