how about a recipe for spicy braised baby artichokes?

i have been loving my weekly csa bounty...and totally enjoying the way i now "menu plan". every thursday i pick up my box, which is loaded with the most amazing organic fruit and vegetables, come home to sort everything out, and then think about delicious ways to prepare. i am a huge proponent of stocking the pantry with amazing ingredients...think extra virgin olive oils, lots of different types of vinegars, high quality mustards, seasoning blends, rice, beans, grains/flours, jams, marmalade, chutneys, dried pastas...you name it. then...coupled with a fridge full of fruit and vegetables, organic & free range eggs and selection of artisan cheeses...wonderful meals are always possible without needing to leave home. (except, perhaps, for a quick trip out for freshly baked bread...happily there is a terrific bakery just a few minutes from my home)

there have been artichokes in the box the past few weeks. the cool thing about being this close to the farm is that you can experience the progress of each crop. the first week, the artichokes were tiny..only a couple of inches long. the next week they were a bit bigger..bigger the next week...and today some are almost large. that is the reason the quantities needed in the following recipe are a bit vague...use as much or as little as you like depending on the yield of the prepared artichokes. as long as you keep liquid in the braising step you really can't screw this up! :)so here we go...spicy braised baby (or small, or medium or large) artichokes. i created the recipe when they were baby sized and the name stuck....enjoy!

spicy braised baby artichokes
8-12 artichokes...baby or small or 4-6 medium or large
2 lemons
ice water
1 leek, chopped
1 medium onion, diced
2 cloves garlic, minced
1 carrot, shredded
extra virgin olive oil
splash white wine
1/2 cup water
1-2 tbsp chili paste (1 use a brand called silafunghi...hot chili sauce)
grey salt
freshly cracked black pepper

have ready a medium sized bowl of ice water. cut each lemon in half, squeeze the juice into the water bath and add the used lemon halves...set aside. prepare artichokes by turning each artichoke onto its side and, using a sharp knife, cut off the top 1/3 of the leaves. pull off all the dark green leaves of each artichoke. this step is very important...you need to remove everything until you get to the light green leaves. you will probably feel like you are discarding most of the artichoke...no worries! those dark green leaves will never soften enough to be edible. cut each artichoke in half lengthwise and then in half again into quarters. peel the stem using a paring knife and then scoop out the tough thistley part of the center or heart called the "choke". as soon as you finish preparing each artichoke, place it in the lemon water bowl. this will help prevent browning.

add a tablespoon of the evoo to a large sauté pan and warm. add the leeks and onion and sauté until soft and translucent. add the garlic and carrot and continue cooking until the onions just begin to turn brown and caramelize. add another tablespoon of evoo. drain the artichokes and add to the pan (discard lemon halves). sauté for a couple of minutes and then add a pinch of salt, pepper, the wine, water and 1 tbsp of the chili sauce. stir. cover and simmer for 15-20 minutes or until the artichokes give easily when pierced with the point of a sharp knife. when tender, remove from heat and taste. add additional chili sauce if you want a bit spicier dish. correct seasonings if needed, but do this step last. chili paste/sauce often contains a lot of salt so you may not need to add any more.

serve as is for a side dish...or add to hot, cooked pasta with a bit more olive oil if needed...delicious! (also, terrific on grilled bread as a bruschetta topping.)

best, and happy cooking!
diane

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

do you like us? really like us? then please join our facebook fan page& follow me on twitter

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what is "Thinkfood"?

so, i have been working on the coolest project...but was sworn to secrecy (not my best thing)... i managed to stay quiet until today and am now allowed to tell you that i have a recipe published in an incredibly cool cookbook called Thinkfood, recipes for brain fitness. how cool is that? is this not the most beautiful cover ever? i was honored to be invited to submit a recipe for this project.

Thinkfood is a cookbook sponsored and published by posit science ...the leader in brain training interactive software programs which help people think faster, focus better and remember more. (i am so signing up!!) posit science takes an integrated approach to brain health that includes brain training and now brain healthy eating...check them out, they are doing some really cool things. so the company decided to create a cookbook, Thinkfood, which features 50 brain-healthy recipes from bloggers around the globe. the cookbook has snacks, appetizers, sides and salads, main courses and desserts all featuring a "brain healthy" ingredient. the cookbook will be available in hardcover in mid-july...so stay tuned and i will keep you updated.

for me...the coolest part of the project is the "recipe of the week" component, which is an email campaign that will run for 50 consecutive weeks. if you sign up you get one recipe from the ThinkFood cookbook emailed to you every wednesday...and, best of all, the recipes are free!

i have checked out the list of bloggers...i know of many of them...so i know the recipes will all be amazing. the photos are beautiful...and you can print the recipe for ease of use.

to sign up...click here ...do it now, because the launch is today, june 16th...and today's recipe is for very delicious sounding banana oatmeal chocolate chip cookies from tina haupert of carrots 'n' cake . (will have to try these very soon!) once you sign up you will get one recipe every wednesday for the next 50 weeks.

i cannot tell you about MY recipe until my week...which does not happen for a while...but i will talk about the cookbook as soon as i get my hands on one...(i am so excited)...in the interim...sign up for the recipes...i think you will be very glad you did.

best, and happy cooking!

diane

diane padoven
founder/president
napa farmhouse 1885™"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page
& 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...

fruit & marmalade bruschetta? easiest ever appetizers for summer

it has been an absolutely crazy couple of weeks. i was a vendor at the three day napa home & garden show a few weeks ago and then was invited (via foodzie) by sunset magazine to be an exhibitor for their celebration weekend event last saturday & sunday. both events were a lot of fun...a lot of work...and resulted in terrific exposure for our company. it was amazing to meet so many cool people, offer tastes from our "farmhouse food" assortment and get real time feedback. hello to everyone that i met...and thank you for your kind words about napa farmhouse 1885™...both the company and this blog.

so i was exhausted on monday....and my body felt like it had been hit by a mack truck (i carried billions of cases back and forth setting up and taking down the booth and, yes, i am getting very whiney ha!). my friend linda from the cordair gallery in downtown napa phoned and said..."hey, how would you like to make the food for this month's tweet up event on wednesday night? it would be a great opportunity to feature your food". linda has been hosting monthly parties for twitter users since the beginning of the year...and each month she focuses on a different type of wine. price of admission is a bottle of that wine so, in addition to meeting terrific people, you get to sample many wines. and...since this is napa after all... many of the guests are from the wineries producing the wine so you have subject experts there to answer all of your quetions...really fun. june was "rose" month. so there i was...torn between wanting to do NOTHING for a day or two...or "cater" a party. ok, i am so not a caterer...but making food for the party won. just could not pass up the opportunity...or refuse to help a friend...

now, my food assortment is primarily jams, marmalade, granola, chutney and seasonings . i thought creating appetizers would be a massive challenge. but i had just spent two weekends passing out samples of my preserves on bread and figured you can't really go wrong with bread and jam right?

introducing my "farmhouse food bruschetta" selection. 4 quick and super easy recipes for summer (or anytime really) entertaining. actually "recipes" may be a bit of a stretch. i should just say "combination suggestions". here is the menu:

"farmhouse preserves" bruschetta selection
~persimmon & jalapeño jam with organic cream cheese on crostini
~meyer lemon marmalade with organic strawberries and fig/balsamic reduction on crostini
~orange & ginger marmalade with whipped marscapone cheese on walnut toast
~fig & grand marnier jam on whipped marscapone cheese with applewood smoked bacon crumbles on walnut toast

here are the details for each one. i am not going to provide quantities because it just depends on how many you want to make...i was preparing for 100 people so i bought a lot of bread :) also, while i use my products in all of my recipes, i never want you to feel you have to...there will be links to my webstore if you are interested, but you can always use whatever brand you like...just ensure it is the best quality you can find. with something this simple, the ingredients really do matter.
i used french baguettes for the crostini and a walnut loaf boule for the other two. (fyi, both were purchased at model bakery in napa). i preheated the oven to 350 degrees, sliced the baguettes into crostini on a diagonal about 1/2 inch thick, sliced the walnut bread into 2-bite pieces the same thickness and toasted in the oven until crunchy and just turning golden (about 10 minutes) you can make your bread whatever size you wish.

once the bread is ready, take out of oven and let cool...from there you just assemble and serve.

for the persimmon & jalapeño crostini i spread the cream cheese on 1/2 of each piece of bread and spread the jam on top of the cheese. how easy is that? the sweet of the jam, with a bit of heat from the jalapeños is really nice married with the cream cheese.

for the meyer lemon marmalade option i sliced organic strawberries lengthwise about 1/4 inch thick. i layered 3 pieces of strawberry (with the ends overlapping) on each crostini. i spooned a small amount (about a teaspoon) of the meyer lemon marmalade in the center and drizzled some of the fig/balsamic reduction over the top. * note, i make the balsamic reduction each year during fig season and have shared the recipe before but if you don't have any...or can't find figs...a regular balsamic reduction...or even a high quality, aged balsamic would work really well.

the orange-ginger option couldn't be simpler...just spread the marscapone (as much as you like...i use about 2 teaspoons per piece) over the walnut toast and top with the marmalade. then i sprinkle chopped mint over the entire platter.

and, last but certainly not least because this one involves bacon!!, the option featuring our fig & grand marnier jam. i cook thick-cut applewood smoked bacon until very crispy, drain on paper towels and chop. i spread marscapone on walnut toast, top with the fig jam and sprinkle the bacon pieces over everything. all night i kept hearing people say "bacon!"

so...the next time you are looking for easy appetizers that are a bit different from the norm...try a couple (or all) of these suggestions...they taste really good...hold up well...and are just different enough to get people talking. feel free to take these ideas and experiment with your favorite flavor combinations...i would love to hear about your recipes...please share in the comments section of this post...
happy june! (oh..and thanks to my friends from paupaiz for taking these photos and posting via twit pics...i always forget my camera!)

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page
& 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...

so now i've joined a cooking club?...and a recipe for rainbow chard frittata

i have never been a "joiner". never belonged to groups or clubs...nothing that required meetings, or schedules, or commitments. working a zillion hours a week in my former corporate life...plus squeezing in time for board service for non-profits...left me with zero desire for anything else.

so here i am...blogging about my book club, my blogger cookbook club and now...my cooking club. what has happened to me? well, first of all....no corporate life (yeah, yeah ,yeah)...and second...i keep meeting the coolest people here in napa that i instantly love! best of all, they all seem to adhere to the "no rules" rules way of life.

i have blogged a number of times about my fabulous book club....this month we are reading the widow clicquot... our meeting is next week...and i cannot wait to tell you all about it...but today i am introducing my cooking club. a few friends (different from book club friends) and i realized that we all are very similar in the way we cook, eat, shop for food, explore restaurants, visit farmer's markets...etc. we thought it would be fun to create a "no rules" rules club as an excuse to ensure we get together at least once a month to eat, talk and catch up. so...the napa cooking club was launched. we decided that we would meet at one of our homes every other month and have a pot luck. the hostess decides the theme, everyone makes a dish..and we sit around drinking wine and eating! that's it...no rules, no work, no structure. just good friends and terrific food...my kind of club. i told you we do this every other month...so...even easier...the "off months", we meet at a cool restaurant...still terrific food, wine and conversation...just no cooking this time.
i look forward to sharing our menus with you each month....for our first meeting we decided to have a "fresh from the farmer's market" theme. our napa market opened this month and we were silly enough to imagine a warm may evening (of course, the weather being what its been this year, it was cold and pouring rain for our inaugural meeting! whatever...) we had frittata on green salad, steamed asparagus with parmigiano-reggiano & pancetta, a fresh corn and edamame salad with jalapeño, red bell pepper and lemon juice, and a delicious coconut panna cotta with macerated strawberries and rhubarb/ginger compote. everything was delicious...wine was supberb...and new friends got to know each other a bit better. how cool is that?
i contributed the frittata/salad combo. my csa boxes have been chock full of spring onions, green spring garlic and leeks. the same farm (hudson ranch, more about them next post) sells amazing, beautifully hued organic araucana eggs so i have been buying them all spring. i found gorgeous rainbow chard at the farmer's market, along with fantastic lettuce for salad. don't you find cooking delicious meals is pretty simple when you have perfect ingredients on hand? frittata is one of those dishes...easy, delicious, works hot, warm or room temperature, incredibly versatile with countless ingredient combination possibilites...i serve for breakfast or brunch or lunch or appetizers or for dinner....you get the point. i have written my technique for making frittatas....if you have a favorite, please share in the comments section of this post

rainbow chard frittata1 bunch rainbow chard
2 stalks spring onions (or 1 med sweet onion)~chopped
1 leek~chopped
2 cloves garlic, minced
4 tbsp extra virgin olive oil
6 organic eggs
1 tsp aglio olio peperoncino (or pinch of red pepper flakes)
grey sea salt
freshly cracked black pepper
1 tbsp italian parsley, chopped
white cheddar cheese, shredded (about a cup)

cut the leaves off the chard stems. slice the stems in very thin (about 1/4 inch) pieces and set aside. stack 4 chard leaves on top of each other. roll up into a cigar shaped cylinder. slice into very thin strips...this is called a chiffonade. continue with another 4 chard leaves until the entire bunch is cut. separate the pieces and set aside.

add 1 tbsp of the olive oil to a large pan. when warm add the spring onions and leek and sauté over med heat until the onions are translucent(about 4 minutes). add the sliced chard stems and continue cooking until the stems are just beginning to soften (another 4 minutes or so). add another tablespoon of olive oil to the pan, along with the chard leaves chiffonade and the minced garlic. season to taste with salt and pepper. cook, stirring frequently, until the leaves soften (about 2 minutes).

place a clean tea towel on a plate. (use and old towel because this next step will stain...just make sure it is clean). turn out the cooked vegetable mixture onto the towel lined plate. roll up the towel and squeeze to remove as much liquid as possible. set aside.

crack the eggs into a medium sized bowl and beat. add the vegetable mixture, 1 tbsp olive oil, the aglio olio peperoncino (or red pepper flakes), a pinch of grey salt and black pepper and the parsley and beat again till everything is incorporated.

add the remaining 1 tbsp olive oil to a 9-10 inch skillet. warm over medium heat and pour in the egg mixture. cook until the top looks fairly dry. while it is cooking, every so often take a spatula and lift the edges of the frittata to let the uncooked eggs run to the bottom of the pan. when the top is almost dry, take a dinner plate and place over the top of the skillet. hold the plate (wear oven mitts) and flip the skillet so the frittata is on the plate. place the now empty skillet back on the heat and slide the frittata back in the pan. the former bottom of frittata is now on top. continue cooking for another minute or two and then slide onto a serving dish. sprinkle the white cheddar cheese on top. serve warm or at room temperature.

i love serving frittata slices either on a salad with champagne vinegar/honey mustard vinaigrette or on top of bruschetta rubbed with garlic and drizzled with an excellent extra virgin olive oil. **note...we ate everything before i remembered to take photographs...so these pictures are sans the salad, asparagus and dessert...we ran out! trust me everything was beautiful & delicious....** whoops!

hope you all have a wonderful memorial day holiday weekend. be safe, have fun and eat well!~and, if you have a minute, please join our new facebook fan page...your best way to stay on top of all the napa farmhouse 1885 events (and special offers just for fans)

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page
& 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...

what's happening with Studio-Store?

so last october i told you about our temporary "pop-up" shop in downtown napa called Studio-Store . my friend, the artist valerie raven, and i moved into a vacant storefront @ 1144 main street, napa ca 94559. the plan was to be there until the landlord leased as a long term deal...so we could have been there a month? a year? who knew?...but you have to be creative in this economy. well....8 months later....the space has been leased. i am very happy for our landlord...she has been fantastic to work with....but a bit torn regarding my feelings for this development. on one hand, the napa farmhouse 1885 collection is now being carried by a few very cool shops throughout the napa valley and beyond. making the product and filling wholesale orders, along with website orders, is keeping me very busy...thank you very much. on the other hand, i have so loved meeting all the customers of the shop and hearing their comments, feedback and suggestions. and it has been so cool to showcase the product and merchandise the entire assortment together.

so valerie and i are announcing that Studio-Store is going on hiatus. we are closing down the end of june so the new tenants can take possession of the space july 1st. then we will take a few months this summer to decide if we want to "pop-up" somewhere else.

in the interim, the entire napa farmhouse 1885 collection, along with cool art from valerie , is available for purchase...so, please come and visit. we are open wednesday through saturday from noon to five (sometimes six!)

sign up for our mailing list and we will keep you posted on the status of Studio-Store. lastly, thank you so much to all our customers...especially the regulars. it has meant so much to hear your kind words.

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page& 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...

a stir-fry recipe...in honor of jamie oliver?

so i became a huge fan of jamie oliver's the food revolution. have you heard about this movement which is chronicled in a tv show? if not...here it is in a nutshell. jamie oliver is a pretty famous chef from great britain. he emphasizes the importance of using fresh, in-season, excellent ingredients for everyone from professional chefs to home cooks. earlier this year, he filmed a tv show in huntington, west virginia (supposedly the unhealthiest city in america) where he set objectives to improve the food served to children in the public schools and to teach the locals how to shop and cook using fresh food with a massive reduction in processed foods.

he also has created a website which chronicles his progress and includes a petition which states: "I support the Food Revolution. America's kids need better food at school and better health prospects. We need to keep cooking skills alive." oliver plans to tally the final numbers, send to president and mrs obama and ask for their help and support in improving school lunches. how cool is that? to date over 592,000 americans have signed the petition. if you are interested in additional info...or would like to sign the petition...click here

regular readers know my food mantra is "the ingredients really do matter" and that i emphasize the use of local, in season, organic or sustainably grown food....and then try not to muck it up with overly complicated recipes.....so, to me, jamie oliver is preaching to the choir. i am so impressed with his entire concept...start with one town...move on to the next and the next and the next...and soon transform every school in the country. i mean c'mon...have you looked into what they serve at schools these days? scary!

i think "buzz" can be so powerful. the food revolution movement has been discussed in the news, social networking sites, blogs, food clubs etc. i had the pleasure of attending the recent napa local food forum (more on that in future posts)...and was so pleased to hear that our local napa schools have begun to change the way our kids eat in school...whole wheat bread, salad bars, no carbonated sugary drinks, etc and...while there is still a long way to go...progress is a good thing.

for my part, i wanted to introduce the movement to my readers, encourage everyone to learn more about the food revolution...and ask you to share with me ideas, suggestions and examples of progress being made in your city or town. maybe we can all learn from each other?

but a post from me is not complete without a recipe. and, since you can't watch an episode of the show without hearing about a stir-fry, stir-fry it is....inspired by jamie oliver with ingredients i love....what could be better than that?jamie oliver...in his own words:

"My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way. Food is one of life's greatest joys yet we've reached this really sad point where we're turning food into the enemy, and something to be afraid of. I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets. We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while – that's alright! Just have a sensible portion next to a fresh salad, and don't eat a big old helping of chocolate cake afterwards.

Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. If you've got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we'll be in a good place. So when I talk about having a 'healthy' approach to food, and eating better I'm talking about achieving that sense of balance: lots of the good stuff, loads of variety, and the odd indulgence every now and then."

cool, yes? now, on to the stir-fry....

i make stir fry all the time...the ingredients vary depending on what is in season...and the measurements depend on what i have on hand. please be as creative as you wish with the vegetables you use...just cut/slice everything about the same size so it all cooks evenly. this is one of those techniques where the prep takes longer than the actual cooking time, so slice and measure everything before you begin to cook.

our spring stir fry (inspired by jamie oliver)

8 oz whole wheat pasta, any shape you like
6 ounces boneless pork chops
1 piece of fresh ginger (about 2 inches)
2 spring onions (or 1/2 red onion)
2 stalks spring garlic (or 2 cloves garlic)
1 bunch asparagus
2 big handfuls of sugar snap peas
small bunch of fresh cilantro
2 tbsp sesame oil
2 tbsp grapeseed oil (or extra virgin olive oil)
1/4 cup excellent quality organic teriyaki sauce
2-3 tbsp excellent quality soy sauce (organic if you can find it)
1-2 tbsp ground fresh red chili paste
1 lime

cook pasta according to package directions. drain and rinse in a colander and set aside.
slice the pork into generous bite sized pieces. peel and slice the ginger, onions and garlic. trim the asparagus and slice into 2 inch pieces. separate the cilantro leaves from the stalks. finely chop the cilantro stalks.

to a large bowl add the ginger, onion, garlic, asparagus, sugar snap peas and cilantro stalks. add the sesame oil and mix everything together.
heat a wok or large frying pan over high heat. add 1 tbsp grapeseed oil to pan and, when hot, add the sliced pork and stir-fry 3-5 minutes until just cooked through. remove from pan with slotted spoon, place on a plate and set aside. add the second tbsp of grapeseed oil to the pan or wok and, when hot, add all the chopped vegetables. stir-fry for 2 minutes stirring constantly. the vegetable should still be crunchy. add 1/2 the teriyaki sauce, 1 tablespoon of soy sauce and the juice of half a lime, stir. add the pork and 1 tbsp chili paste, stir. add the pasta & the rest of the teriyaki sauce and quickly stir everything together. taste and adjust by adding the additional soy sauce and chili sauce to your preference. sprinkle the cilantro leaves over top...give a quick stir and serve with a squeeze of additional lime juice. (i like spicy food, so i add additional chili sauce on the side )

do you stir-fry? what are your favorite ingredient combinations? please share in the comments section of this post....have a good week!

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page & 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...

what's a ramp? and a recipe for ramp biscuits with olive oil...

so...what is a ramp? i am guessing some of you have never heard of this vegetable...and then there are those of you that grew up eating them all the time while they were in season. i was in the first category...then... about a year ago...ramps became all the rage. it seemed like every food magazine...cooking show...top restaurant., etc...was featuring ramps. i kept telling myself i had to give them a try...but kept putting it off. then one day last week i was shopping at my favorite organic produce market in napa (at oxbow) and spotted a bin of ramps...eureka! time to research, explore and cook!

so...again...what is a ramp? actually it is a wild leek and looks kinda like a small green onion, really small leek or tiny spring garlic bulb. the taste is somewhere between an onion and garlic, and the smell...oh that smell!! garlic, garlic, pungent garlic...very strong but a bit sweeter than white bulb garlic. all i can say is...this stuff is delicious! i have fallen in love...


i have used ramps in just about everything the past week...sauteed with greens, chopped and tossed into scrambled eggs, thrown in a stir-fry...and today....baked into my extra virgin olive oil biscuits. what a perfect sunday brunch....poached eggs, ham and ramp biscuits....amazing.

i first told you about the olive oil biscuits last year...and they have become a top item in blog searches. they are quick, easy (because they are drop biscuits) very versatile, and really, really good. i love the addition of ramps and knew i needed to tell you about my new fave...

ramps are only available in the spring so go buy some now....really, go buy some today....and give them a try...they work in any recipe you normally use onions or garlic...and please let me know how you use them. if you are a regular ramp user...please share your recipes...i want to keep experimenting while they are in season.


olive oil biscuits with ramps3/4 cup chopped ramps (about 1 bunch)

sea salt

extra virgin olive oil

3 cups organic unbleached flour
1/2 tsp kosher salt
2 tsp alum free baking powder
2 tsp organic sugar (optional)
1/2 cup extra virgin olive oil
3/4 cup milk...any kind...i use 2%

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. chop the ramps the way you would green onions, by cutting off roots and the tough part of the green leaves. chop the tender green stalks and the white bulbs into very fine pieces. place in small skillet and sprinkle with a pinch of sea salt. sauté in olive oil for 3-4 minutes just until they begin to soften and remove from heat.

in a large bowl, sift together the flour with the rest of the dry ingredients. add the 1/2 cup olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...**note you may not need all the milk. add the ramp mixture and stir just to combine.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp)...but you can make yours as small or large as you like. baking times will vary depending on size. serve immediately.

for brunch today i placed 2 poached eggs, ham and a couple of biscuits on each plate and sprinkled grey salt, freshly cracked black pepper and some of the chopped ramp greens over everything...pretty and delicious...

i am so happy to tell you there is a new csa (community supported agriculture) in napa. i have signed up and the first box comes next thursday. my campaign to promote local, heirloom, unusual, organic and/or sustainable food continues! i am excited to share with you the recipes created using this philosphy...and, of course, ask you to continue sharing your favorite food with me...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page
& 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...

best book club ever...and cucumber salad?

so last night was our monthly book club meeting. i have told you before about this wonderful group of amazing women...writers, marketers, chefs, bloggers, artists and entrepreneurs. we get together to eat, drink, laugh, catch-up and...believe it or not...discuss the book selection.

this month's pick was "the elegance of the hedgehog" by muriel barbery. have you read it? what a beautiful story...and so hard to describe. the book is translated to english from french...and is filled with some of the most lovely, heartfelt and moving passages i have encountered in a long time. an example...
"from one of the apartments wafts a melody, clearly, joyfully, distinct. Someone is playing a classical piece on the piano. Ah, sweet, impromptu moment, lifting the veil of melancholy...In a split second of eternity, everything is changed, transfigured. A few bars of music, rising from an unfamiliar piece, a touch of perfection in the flow of human dealings."

what a beautiful way to describe how music can make you feel....

so i started to describe the book for you...but it is just too complex to try to reduce to a few lines...it would take the entire post...and i would rather tell you about book club. just get the book...it is worth the read...a bit hard to get into...but then you are hooked....now...back to our book club.

my friend ann posted some photos of our meeting on facebook. she started a photo album after our first meeting and i had the chance to review the entire album this morning....a year of memories...spring in gardens...summer poolside...fall celebrating harvest...and our holiday meeting in front of a beautiful christmas tree. we rotate homes monthly...and the menu is usually inspired by the book we read. i realized just how much i appreciate this group of smart, funny, creative and beautiful (inside and out) women. ann, brooke, ashley, caitlin, rachelle, laura, julie...what a gift!
do you belong to a group or club celebrating an interest, hobby or passion of yours? if so...you probably already know how important this is...if not...join something! you will be so glad you did.

this month's book featured a cast of characters who adored sushi...so...sushi it was. ann picked up a delicious assortment from a wonderful restaurant...(plenty of veggie options for the vegetarians in the crowd)...and the main dish was accompanied by a seaweed salad, a vegetable/tofu noodle dish, tuna/cucumber appetizers and plenty of sake. i brought an asian cucumber salad and...just because i felt like it...nothing to do with the book....strawberry crisp.

the food was really good...sake really fun...but more important was the conversation. we modestly refer to our group as the "best book club ever"....hyperbole? maybe....but we think it is true...
so here is the recipe for the cucumber salad...really good year-round...but especially perfect during hot summer months...so cold and refreshing...and the easiest salad recipe you will find...use leftovers on sandwiches the next day...or chop into small pieces are serve with grilled fish.....

use the freshest, organic cucumbers you can find...with something this simple, truly a case of "the ingredients really do matter"

cucumber & chilies salad
(serves 8)ingredients
2 large organic cucumbers
coarse kosher salt
2 jalapeño chilies
1 red chili
1/3 cup organic seasoned rice vinegar
3 tsp organic sugar
thinly slice cucumber and place in a colander. sprinkle with the kosher salt. let sit for 30 minutes and then rinse thoroughly with cold water. pat dry and arrange 1/2 of cucumber on a platter. seed and remove membranes from jalapeño and red chilies. cut peppers in half lengthwise and then very thinly slice. sprinkle 1/2 of sliced chilies on top of platter of cucumbers. cover with the remaining cukes and arrange remaining chilies on top. place vinegar and sugar in small bowl and whisk together until sugar is dissolved. pour dressing over cucumbers, cover platter with plastic wrap and refrigerate for a minimum of 1 hour. serve really cold.
let me leave you with one final passage from the book...my favorite... i have shared many stories with you of my post corporate life...and how i have never been happier, healthier or more content...murial barbery gets it...

"Personally, I think there is only one thing to do: find the task we have been placed on this earth to do, and accomplish it as best we can, with all our strength, without making things complicated or thinking there's anything divine about our animal nature . This is the only way we will ever feel that we have been doing something constructive when death comes to get us".

have a good week...and you will have to read the book to understand why there are so many photos of my camellia bushes in this post..... here's to "finding the task we have been put on this earth to do!!"

best,

diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
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baked potatoes for dinner?

can a baked potato be dinner...just a potato? absolutely!

so i think it was fate to blog about baked potatoes this week. i read a story about the potato industry and thought about how long it had been since i made baked potatoes...i usually roast or "smash" them. then...out of the blue...my husband said.."you know, i have been craving baked potatoes...will you make some?" the next day, a friend told me about her lunch at a local restaurant...she said "i ordered french fries...but i really wanted the baked potato...it was just too big". like i said... signs were pointing to a post with a baked potato technique and recipe...

my eating habits have changed a bit the past few years....twice baked potatoes loaded with butter and cream have become a rarely eaten treat...they taste good, but i just don't feel well after eating...same with the steakhouse standby of butter, sour cream, bacon & chives (cheese sauce anyone?) on massive potatoes...again...once in a while? maybe... frequently? not so much...

so i decided to make a baked potato dinner...with the potato as the main course...and load them up with a delicious roasted vegetable mixture of roasted broccoli, garlic, leeks and cremini mushrooms...how good does that sound? paired with a salad....dinner is served!



now...i must share that my favorite part of a baked potato is the skin. so my technique is designed to maximize the flavor of the skin...and make it a bit crispy with lots of texture. feel free to bake your potatoes however you like.... but just try my way one time...you may find that your friends and family devour every bite...skin and all...maximizing the nutrition, fiber and..to me at least...the taste!!

farmhouse baked potatoes~serves 2
2 large organic baking potatoes
extra virgin olive oil
coarse grey salt
1 head organic broccoli
1/2 head organic garlic
1 organic leek
8 oz organic cremini mushrooms(or portabellos, chopped)
extra virgin olive oil
napa farmhouse italian seasoning (or red pepper flakes sea salt, dried organic parsley)
grey salt
freshly cracked black pepper
3 green onions, chopped...white and green parts
preheat oven to 400 degrees. place a cooking rack on a rimmed baking sheet. prick potatoes 5-6 times with a sharp knife. this allows steam to escape while the potatoes are cooking and you get baked potatoes...not steamed potatoes (completely different texture). using your hands, rub olive oil all over a potato and then place on the prepared rack. repeat with second potato. sprinkle both potatoes with the coarse grey salt. roast in oven 1 1/2 to 2 hours until the potatoes give slightly when squeezed.

meanwhile, chop all remaining vegetables into bite sized pieces except for the garlic which should be peeled and minced. place vegetables on a second rimmed baking sheet and drizzle with olive oil...4-5 passes of the bottle. use your hands to toss the vegetables with the oil until each piece is evenly coated. sprinkle 1 tablespoon of the italian seasoning (or dried herbs) over the vegetables and place sheet in oven when the potatoes have approximately 45 minutes of cooking time remaining. the vegetables are finished when the broccoli is just beginning to caramelize.

when ready, remove both trays from oven. to serve, slice a potato down the center lengthwise. gently squeeze to loosen the flesh being careful not to tear the skin. use a fork to fluff up the flesh and drizzle a bit more olive oil over the top. sprinkle with grey salt and black pepper. repeat with second potato. top a potato with half the vegetable mixture. repeat with second potato. sprinkle chopped green onions over top and serve immediately.

what are your favorite toppings for baked potatoes?

hope all is well...

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 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

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...