want a free cookbook? and a recipe for spicy three chile & carrot salsa

o.k....so you have to read to the end of this post to find out about the free cookbook. first, i must tell you that i am thrilled it is pepper week at summer fest 2010...i love spicy food...love salsa...love chiles!

coincidentally, i made a "csa salsa" this past weekend. my weekly organic vegetable box contained carrots, heirloom tomatoes, white onions and poblano chiles...along with a lot of other items. my jalapeño plant is full of peppers...i had a couple of limes on hand....and i always keep a few tins of chipotle peppers in the pantry as i am addicted to the hot, smoky taste. i had company all weekend and was craving mexican food...thought grilled fish tacos sounded nice...and wanted a new & different topping. in one of those "eureka" moments, i decided to add grated carrots to a salsa that would also use up some of the pepper bounty. guess what? it was delicious. we ate the salsa all weekend...with tortilla chips...on the fish tacos...spooned on top of a frittata i made for sunday brunch...

happily i received the update regarding summer fest 2010...btw, it is continuing until the end of november...soon to transition to "fall fest 2010". when i learned this week was pepper week i knew this would be a perfect choice...especially with the labor day weekend fast approaching. make this. make a lot of this...it keeps for a couple of days and can be used with everything. maybe as a topping for burgers? sandwiches? a side dish with grilled chicken? i think you will find many options. me? i am making another batch...hope there are more carrots in this week's csa box... happy labor day everyone!

csa spicy three chile & carrot salsa
3 large carrots, well scrubbed
1 med white onion, diced
1 fresh poblano chile, seeded and minced
2 fresh jalapeño chiles, seeded and minced
1 canned chipotle chile, seeded and minced
1 tsp to 1 tbsp adobo sauce (from the canned chipotle)
1 clove garlic, minced
2 heirloom tomatoes, seeded and diced
juice 1/2 lime
sea salt

grate the carrots (i use my cuisinart, but a box grater works too). add all ingredients to a medium bowl. (the adobo sauce is very spicy...so start with the tsp measurement to keep it mild...use the full tbsp for a hotter version) stir to combine. refrigerate for a couple of hours to allow the flavors to blend. taste and adjust seasonings if necessary.

now...about that free cookbook. remember when i told you that i had a recipe published in a new cookbook thinkfood, recipes for brain fitness? i was thrilled to receive a couple of copies in the mail yesterday. i am featured on page 47!! i have decided to give away a copy...my first ever contest. all you need to do to enter is leave a comment on one of my september 2010 blog posts. tell me in the comments that you would like to be entered in the drawing. i will announce the winner during the first week of october...so be sure to check us out to see if you win. if you absolutely can't wait...and want a copy now... the books will be available through amazon next week. for now, you can buy the cookbooks on the posit science website.

and remember, you can sign up for the free recipe of the week program at any time. click on this link to subscribe....you will get an email each week for 50 weeks highlighting one of the recipes. the recipe of the week pages give blogger tips, info about the blogger, and photos along with all of the recipes.

ok...a salsa recipe just in time for the labor day holiday and the chance to win a free cookbook...good post, right? now it is your turn to participate in summer fest. simply leave your pepper tip or recipe or favorite links in the comments below, and then go visit the collaborators listed on the blog away to garden and do the same.

the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering.

always...much thanks to margaret roach and deb puchalla for coordinating summer fest 2010. as always...its been a blast...

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...

ZBKNXP4J78ES

the best tomato sauce in the world? and gott's gazpacho recipe

at long last it is tomato week at summer fest 2010! every year i write about my passion for in-season tomatoes and list a number of recipes. this time i decided to start with a not-really-recipe recipe...and tell you about a couple of tomato experiences that i am still dreaming about...(yes, i do get a bit passionate about tomatoes)

let's start with the "best tomato sauce in the world" story. my husband peter is not one to succumb to hyperbole and "red sauces" for pasta are not his favorite thing. he will eat them...but does not rave about them. last week i was given a huge bowl of cherry tomatoes that were so ripe they had actually split. i was helping a friend cater an event...we were making tomato, buffalo mozzarella and basil on skewers appetizers...and 1/2 of the tomatoes were unusable for this dish. score for me. that day was packed with projects and i needed an easy, effortless way to use my unexpected gift. the result? slow roasted tomato sauce...pure magic.

the key to the sauce...and there is no point in making it if you ignore this point...is to use the best, freshest, organically grown tomatoes and best quality ingredients (the ingredients really do make the difference). slow roasting concentrates the flavors and enriches the sweetness. plus, it takes 5 minutes to assemble and then you can pop in the oven and forget about it for hours. there really isn't a recipe...just a very flexible technique. you can use whatever quantity of ingredients you like. here is what i did:

the best tomato sauce in the world
ripe, organically grown, in-season extra sweet cherry tomatoes
sweet onions
garlic
extra virgin olive oil
good quality pure balsamic vinegar
sea salt
black pepper
pinch of red pepper flakes
fresh basil, torn into pieces

preheat oven to 275 degrees. add tomatoes to a rimmed baking sheet. with a sharp knife, pierce each tomato. ( this will ensure they deflate while roasting as you do not want hot tomato juice exploding in your mouth. since my tomatoes were split, this step was completed for me by mother nature). chop onion and mince garlic and add to the baking sheet. drizzle the e.v.o.o. over the tomatoes...about 6 passes of the bottle. drizzle the balsamic over the vegetables...about 3 passes of the bottle. sprinkle a pinch each of the salt and pepper over the vegetables and place in preheated oven for 2-4 hours. the longer you roast, the sweeter the final result.

prepare pasta according to package directions. when ready to serve, place cooked pasta in a serving dish. pour in the roasted tomato mixture, ensuring you get every drop of the juice. stir into the pasta. add the fresh basil, adjust seasonings if desired and serve with freshly grated parmigiano reggiano.

so back to peter. he took one bite and said..."wow, this is really good". another bite and said "honey...this really, really is delicious". next thing i knew, he was mopping up every bit of sauce with bread. he finished dinner and proclaimed..."that is the best tomato sauce in the world". and the name was born.

my second tomato story of the summer happened last night. i was invited to a "bloggers' dinner" at gott's roadside restaurant. gott's...formally known as taylor's refresher...is a napa institution...serving the best burgers, fries, sandwiches and salads possible. gott's has three locations...two in napa and one at the ferry building in san francisco. this is their story:

all gott's photos courtesy ashley teplin
"since 1999, joel and duncan gott have kept alive a tradition of classic handmade american food. born on a roadside, raised in a ferry building, our family-run kitchen serves up mighty fine eats that draw people from all over. artisanal ingredients in traditional recipes combine for a refreshing take on old favorites. surprising menu special keep hungry customers coming back to see what's next. and carefully chosen beers and wines make eating this good even better. bring your family, friends, or just your big appetite. whether there's two people or twenty ahead of you in line, we'll make it worth your while".
as someone who has stood in line there many, many times...i was thrilled to be invited to the dinner. gott's has taken 2 acres of their st helena property and planted, as garden manager christopher landercasper (landy) told me "over two miles of vegetables if you lined them up in a row". their objective is to exclusively use their own organically farmed produce in their food. this summer they are featuring daily specials with fresh-from-their-garden produce...offerings such as fried zucchini with ranch dip (all herbs from the garden), pesto potato fries and fried green tomatoes.
garden manager christopher landercasper, "landy" photo courtesy ashley teplin
but last night's dinner was all about tomatoes...gott's has over 700 tomato plants and they harvest daily. they are anticipating over a ton a week starting in september! and executive chef rick robinson has been playing around with tomato recipes all summer and created a "round the world tour of bread & tomato" dishes for us. we started with pa amb tomaquet (grilled bread rubbed with garlic & tomatoes and moved on to gazpacho, panzanella, tomato, zucchini & chevre tart, scalloped tomatoes and ended with "southern tomato sandwiches"...chef rick's homage to his north carolina roots...white wonder bread spread with "duke's" a brand of mayo he had shipped from the south for the occasion, thickly cut beefsteak tomatoes, salt and pepper. you know what? it was delicious!

gott's executive chef rick robinson, photo courtesy ashley teplin
if that wasn't enough (it was, but what the heck?) we moved on to burgers...because it is not really gott's without burgers...so beef and vegetarian options were offered...and we ended with fresh-from-the-garden (of course) melons topped with locally made vanilla ice cream. the wine served was spot on (we live in napa after all) and...probably the best touch...the other bloggers are good friends...so perfect weather, terrific friends and delicious, locally grown food....a perfect night all around.

every dish was wonderful...and i have enough notes from the garden tour for numerous stories...so eventually i will post each recipe. today i am starting with the gazpacho because it was my favorite. it was so amazingly good that i urge each of you to go out...gather the ingredients...and begin making this today. i am a gazpacho fan but...as chef rick says "there are a lot of insipid gazpachos out there) ha! my favorite quote of the night....this one is perfect and...if i may be so bold...the best gazpacho in the world...



gott's gazpacho chef rick reports that this "classic cold soup of andalusia features tomatoes and cucumbers from gott's garden, and is thickened with bread in the classic style".
yield- approx 1 gallon

7 lbs ripe, in season tomatoes
1 lb red onion, peeled & chopped
1 lb green bell pepper, seeded and chopped
1 lb cucumber, peeled, seeded and chopped
1.5 lbs ripe, in season tomatoes, peeled, seeded and chopped
1 tbsp chopped garlic
2 tbsp kosher salt
1/2 t cayenne
1/8 c + 1 tbsp sherry vinegar
1/8 cup + 1 tbsp lemon juice
1 1/8 cup extra virgin olive oil
1/2 good quality baguette, two days old, crusts removed and cut into 1" cubes
method-prep work day before:
1. finely chop 7 lbs of tomatoes in cuisinart, mix with 1 tbsp salt and refrigerate overnight in non reactive container (do not use a metal bowl).
2. mix remaining ingredients, and refrigerate overnight in non reactive container.
3. the next day, strain all liquid out of the reserved tomatoes with a sieve or china cap (a conical sieve with an extremely fine mesh) that will allow some pulp, but no seeds and skins through. work to get all juice, then discard pulp, skins and seeds.
4. combine strained tomato liquid with other vegetables and seasonings and blend. (a blender will give better texture than a cuisinart, but either is acceptable.)
5. garnish with some sliced green onions, if you like, or taking it a step further, a little chopped salsa of tomatoes, red onion, cucumber, bell pepper garnished with croutons.
ok...there is my tomato fest post for 2010...hyperbole? maybe...but i think not...try the recipes and let me know what you think in the comments section of this post.

now it is your turn to participate in summer fest. simply leave your tomato tip or recipe or favorite links in the comments below, and then go visit the collaborators listed on the blog away to garden and do the same...be sure to check out the comments because all of my fellow tomato dinner bloggers will be posting links to their blogs with their gott's story...check them out...i am fortunate to be friends with some amazing writers...

the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering.

always...much thanks to margaret roach

and deb puchalla for coordinating summer fest 2010. as always...its been a blast...

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...

maybe balsamic roasted peaches?

fresh strawberries drizzled with excellent balsamic vinegar...and just a dusting of cracked black pepper...are one of my all time favorite things. just as is...or as the topping for vanilla ice cream...delicious. so i was over-the-moon excited to read a blog post by my twitter friend @lelonopo where she suggested roasting strawberries with balsamic. once of those times where i smacked myself in the head wondering why i never thought to do so. i mean..c'mon...i am the roasting queen...i roast everything in sight....why not strawberries? in balsamic?

well let me tell you...roasting the berries in balsamic is brilliant...just brilliant lelo! they became my go-to dessert during june and july...perfect over ice cream...or pound cake...or served with cookies for dipping in the lovely strawberry/balsamic glaze that is a side benefit of this process. for my last cooking club meeting i made a gluten-free crumb cake (more on that in another post) because one friend is gluten sensitive...and i spooned massive amounts of the strawberries and sauce over the cake and topped with coconut ice cream....delicious! truly one of those dishes where everyone asks for the recipe...and says things like "wow, this one is a keeper" or "please make this again soon" or..."who knew? healthy, yummy and gluten free".

so now it is stone fruit season...and a few weeks ago i thought...if berries work, why not peaches? or apricots? or plums? or (you get the idea). guess what? they work.

it is stone fruit week at summer fest. i started to blog about the peach pie i have been making all summer (a good friend asked me to make the desserts for her wedding this september... gulp!...and they want pies, cobblers and crisps instead of a traditional cake...i have been experimenting all summer) but i decided to wait until after the big day and share the actual recipes, photos, tips and learnings. instead of pie this week...how about the balsamic roasted fruit? easy...effortless...different...delicious. (and, if you can still find them, give the strawberries a try too)

this is one of those no recipe, recipes...you need only three ingredients: the fruit, brown sugar and balsamic. use the best quality you can because you will really taste the difference...organic fruit & sugar, real balsamic vinegar. you don't need the super aged kind...but check the label to ensure it is pure balsamic. it should simply say "contains grape must"...no added sugars or colors or preservatives. i did vary from lelo's recipe in that she used white sugar and i prefer the less sweet (to me at least) taste of brown sugar but you can use whatever you like. i like to sprinkle fresh herbs on the fruit when serving. mint is a natural, but basil has become my favorite. oh, and did i mention any leftovers are delicious on pancakes the next morning? i think i need to start roasting now!

i am always amazed that even though the fruit is roasted for 40 minutes, it holds the shape so well.
balsamic roasted peaches
2 lbs peaches (or any stone fruit), pitted and cut in half
1/4 cup brown sugar*
1 tbsp balsamic vinegar

preheat oven to 425 degrees. place prepared fruit in a large mixing bowl. sprinkle sugar over the top. sprinkle the balsamic vinegar over the mixture and gently stir to combine. arrange fruit cut side up on a rimmed baking pan. drizzle any fruit juice over the top and place in preheated oven. roast for 40 minutes. remove from oven and let cool for 15 minutes. place fruit in serving dish and pour balsamic syrup over each piece. serve warm or at room temperature.

*note, the amount of sugar is approximate depending on how sweet the fruit is and your taste preference. i suggest you taste a piece of the fruit you are going to roast to determine amount of sugar to add. with very sweet white peaches i might only use 1/8 cup sugar. the peaches i used today were not sweet at all and, even though i don't like it too sweet, i needed to use a couple of tablespoons more sugar. experiment to find the finished taste you like and then go from there*

**for the roasted strawberries, use 6 cups whole berries, 1/4 cup brown sugar and 1 tbsp balsamic**

now it is your turn to participate in summer fest. simply leave your stone fruit tip or recipe or favorite links in the comments below, and then go visit the collaborators listed on the blog away to garden and do the same.

the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering.

always...much thanks to margaret roach and deb puchalla for coordinating summer fest 2010...and...happy blogging.

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...

what to make for herbs-beans-and-greens week?

so the instructions for this week's summer fest read "herbs-beans-and-greens week, any one or both/all your choice". way too many choices for me. i have a ton of herbs growing in the garden and have been using them in everything savory and sweet. regular readers know that i am a "bean aficionado"...love them! and greens...what can i say about greens? now take beans, herbs and greens...mix & match and you have a zillion options. try baked beans my way , beans & greens or our garbanzo bean salad for a few examples.

last week i had the pleasure of visiting hudson ranch, the farm that grows the delicious produce found in my weekly csa box. hudson invited all the csa members to a tour of the ranch/farm and then we were asked to stay for dinner. what an amazing experience...and one of those opportunities where i am smacked in the face with the realization of how incredibly fortunate i am to live in this beautiful place called the napa valley. the weather was perfect, the food was amazing, the other csa members were interesting, fun and very passionate about cooking/eating and...most of all, the process of walking through the garden to see the fruit and vegetables that would be added to my csa box that day....to hear about the heirloom varieties & the organic growing principles...to pick & immediately taste peas, beans, corn while standing in the field...this was truly living the "farm to food" experience many of us are seeking. can you tell that i had a blast?



i just want to take a minute to thank our host for the evening, lee hudson, of hudson ranch. lee lead us on the tour and i had the opportunity to spend some time with him asking questions and hearing about his philosophy regarding farming, ranching and wine making. (and thanks so much for the pie dough tips!!) a bit about lee from the hudson ranch website:

"The peaceful, bucolic setting of Hudson Vineyards belies the energy, intensity and passion of proprietor Robert Lee Hudson. Foresight and extraordinary diligence transformed the land into today’s highly esteemed vineyard. Born and raised in Houston, Texas, Lee received his B.S. in Horticulture at the University of Arizona. He then worked with the esteemed Jacques Seysses of Domaine Dujac, in Morey St. Denis, Burgundy; learning that great grapes from hallowed vineyard sites produce truly world class, fine wines. Lee returned to the States to continue his studies in viticulture and enology at University of California at Davis, where many of his classmates are now his clients. Lee searched for property from Santa Barbara to Mendocino, before deciding on the Carneros property, founding Hudson Vineyards in 1981."

photo of lee hudson at hudson ranch
one of the dishes we had at the csa dinner was a white bean puree served with toasted pita crackers. the beans were delicious...subtly flavored with garlic & rosemary and made with fresh beans...so the cooking time was much shorter than if you started with dried. i was inspired to go home and make the puree but could not find the fresh cocoa bianco variety...hopefully they will be in our csa boxes soon...in the interim, i substituted dried heirloom beans. any white bean would work in this recipe...i used runner cannellini beans from rancho gordo. one last tip...hudson ranch did a bit of a rough puree...there was texture and the beans were not completely smooth. i liked it that way...and made mine the same way...but you should puree to the consistency you like. final note...i did not have hudson's recipe...made this one up based on my memory of the taste. if i get their recipe...and there are substantial differences...i will post that one too...enjoy!

white bean puree
8 oz dried white beans such as cannellini, navy or white kidney ( or cocoa bianco if you can find them)

1 two inch sprig of fresh rosemary, minced
1/2 small white onion, chopped
3 cloves garlic, minced
4 tablespoons extra virgin olive oil
1/2 tsp red pepper flakes
sea salt
freshly cracked 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 rosemary in olive oil until soft...do not season. once beans have completed their soaking time add onion mixture to the stockpot. add additional water if needed so that beans are covered with about an inch of liquid. 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.

drain beans but keep the soaking liquid. place 1 cup of beans in a food processor (keep the rest for another use). add the garlic, olive oil, red pepper flakes and 2 tbsp bean soaking liquid and pulse until you have a smooth paste. season to taste with the sea salt and pepper. add additional soaking liquid if needed to achieve desired consistency. serve with pita chips, crackers and/or a crudités platter. the dip is also really good spread on toast with your favorite sandwich makings.

(note...you notice i did not instruct you to drain the beans after soaking...this is a tip i learned from rancho gordo...a lot of the nutrients are lost when you toss the soaking liquid...and i never notice any difference in the "bean effect")

so there you go...my contribution for this week's summer fest...a recipe with beans & herbs...two out of three isn't too bad. as always...much thanks to margaret roach
and deb puchalla for coordinating summer fest 2010.... and i know i still owe you the grilled corn recipe from last week. soon...i promise!

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...

is it corn week yet?

i just spent the past 5 days in southern california visiting family. we stayed at my sister and brother-in-law's home in seal beach. they live two blocks from the beach and...as i am a so cal beach girl at heart....i spent a great deal of time sitting on the sand thinking, dreaming, planning. i have never found a place where i feel more at peace than at the beach.

now it is tuesday night and i am back in napa and slammed with projects. i have not yet figured out how to have my own business and take time off without suffering the consequences of trying to catch up. i have spent the day filling orders and updating paperwork....not testing corn recipes for week two of summer fest like i had planned. i even had the perfect dish selected....grilled corn with onion spread...kind of like a fresh, organic, delicious onion dip..without all the scary ingredients you typically find in packaged mixes. i have been making it all summer and was all set to make, photograph and blog it....i really am determined to share it with you...so check out my blog this weekend. i adore fresh corn...so two corn posts in a row is ok...right?


a couple of years ago, i posted a recipe for a family favorite... corny corny lena cake... a chocolate cake made with fresh corn. unusual? yes. delicious? of course! i thought i would repost as it is definitely worth repeating. so...here i am posting chocolate vegetable cakes two weeks in a row. zucchini cake last week? chocolate & corn cake this week? think it is time to move away from desserts for a few weeks?

so...check out this post from 2008 to get the background story and the recipe for the lena cake...and please share your favorite corn recipes in the comments section.

as always...much thanks to margaret roachand deb puchalla for coordinating summer fest 2010....
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...

summer fest time again? cukes & zukes week = a recipe for chocolate zucchini cake

i first told you about summer fest a couple of years ago. each week a summer staple from the garden is featured and a group of bloggers share their favorite recipes and then cross promote the other blogs. for readers it is the perfect opportunity to discover cool bloggers and amazing recipes...just when you need them most. as an example...this week is cukes and zukes week. if you have a summer garden, tell me you are not inundated with cucumbers and summer squash right now....or that you have not been given bushels full from friends and neighbors...or, if you are like me and belong to a csa, that your boxes have not been brimming with said produce for the past few weeks.



i always love the creative ideas that come from these weeks...and am inspired by the talented bloggers that participate in the event...everyone from trained chefs to home cooks to beginners...and we all learn from each other.

the schedule is as follows:
■7/28: cukes n zukes
■8/4: corn
■8/11: herbs, greens, and beans
■8/18: stone fruit
■8/25 tomatoes


this week i thought i would share my chocolate zucchini cake...made with extra virgin olive oil and balsamic vinegar. moist, chocolaty, delicious...a favorite in my house when zucchini gets to be a bit too much. i might hear "oh no!..no more stir fry with zucchini...no more grilled zucchini...no more stuffed zucchini" (you get the idea)...but i never, ever hear "oh no!...no more chocolate cake!" the zucchini is a tweak to a recipe i shared a couple of years ago...vegan chocolate cake with figs ...inspired by a cake in the moosewood restaurant book-desserts. their version first introduced me to the concept of using vinegar in a cake. thank you moosewood! this cake is also delicious without the zucchini (or figs)..a bit lighter and more "cakey". the zucchini makes it dense, moist and really fudgy...so you have options depending on what type of cake you want...try both versions(exact same recipe...just leave out the zucchini)...and please let me know what you think...



chocolate zucchini cake

3 cups organic unbleached flour
1 cup white sugar
1 cup brown sugar
2/3 cup best quality unsweetened premium cocoa powder (i like scharffen berger)
1 tsp kosher salt
2 tsp baking powder
2 cups cold water
1/2 cup extra virgin olive oil
2 tbsp pure balsamic vinegar
1 tbsp vanilla extract
1 1/2 cups finely shredded zucchini (i use a box grater)

preheat the oven to 350 degrees. grease a bundt cake pan using extra virgin olive oil. add the first 6 ingredients to the bowl of a stand mixer. stir with a wooden spoon to mix. add rest of ingredients and stir, using the paddle attachment, until just incorporated. pour batter into the prepared pan and bake 45 min to 1 hour. test for doneness by sticking a skewer, chopstick or knife into center of cake. if your tester is clean when you remove, the cake is ready. rest on a rack for 30 minutes. invert onto cake plate and allow to cool completely. dust with powdered sugar and serve. (this is also delicious with a chocolate glaze drizzled over the cake and served with ice cream or fresh fruit.)

please check out my 2008 zucchini food fest post zucchini madness for additional recipes.

now...it is your turn to get involved with summer fest. you have two choices...you can add your favorite zucchini recipe in the comments section of this post (link to your blog if you have one)...or you can join the fun and create your own blog post. margaret roach from away to garden and deb puchalla are coordinating everyone's efforts so check out their sites for all the details. (and some amazing recipes)

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...

" turnips again??" a recipe for pan fried turnips in olive oil

so i have been telling you about my weekly csa boxes from hudson ranch here in napa...every thursday i pop over to oxbow produce to get my weekly fix. it feels a bit like christmas morning when i get home and unpack the box. i sort, wash and store the fruit and vegetables, all the while planning the menus for the upcoming week. when i mention that i belong to a csa, i find about half the time people know exactly what i am talking about...the other half i am greeted with a questioning stare. i also have received a number of emails from regular readers inquiring about this concept. the short answer is a csa (community supported agriculture) is a partnership between a farmer and a limited number of "shareholders". you purchase a "share" which entitles you to a regular supply of produce from the farm. my csa includes a weekly box chock full of fruit, vegetables and sometimes herbs. fresh eggs, chickens, guinea hens, wine and olive oil can be added if you wish. you know the food is local, is grown organically or sustainably and is as fresh as possible...picked the morning of delivery in my case. (csa produce boxes photo courtesy of hudson ranch)

the local harvest website includes a much more detailed explanation including benefits to the farmer, to the shareholders and to the earth...as well as an interactive program enabling you to find a local csa in your area...


one thing a csa does is really teach you about eating local and in-season food. my csa provides enough produce to last for the entire week....and you get the same items as long as they are in season. there is always a bit of diversity...and i find it really cool to watch the progress throughout the season. the first week we got carrots they were tiny...about the size of my baby finger...each week they were a bit bigger...last week's box contained carrots 8 or 9 inches in length. i feel about as close to the growing process as possible without literally growing it myself. i find that just when i am beginning to get a bit tired of a particular item the season is over and something new appears.
the only possible exception is turnips....turnips have been in the boxes for the first two months. it was a long, cold and very wet spring this year...and summer produce has been late...but the turnips thrived...so...turnips. i have made turnips every way imaginable...roasted them a thousand times (just a slight exaggeration) with olive oil and sea salt... yum! i have mashed them with yukon gold potatoes, steamed them, pureed them, used in soups, stews and pasta dishes. last week i was fresh out of ideas....and thought i could not handle one more turnip. i needed something new....and decided to try frying them. not french-frying...but pan-frying in extra virgin olive oil...and serving with italian sausage and pimientos de padrón (a small green pepper you sauté in extra virgin olive oil and sprinkle with sea salt). you know what? the turnips were delicious...as was the entire meal...and i added one more preparation method to my recipe file. this week we picked up our box and...guess what? no turnips.

i think this is nature's way of ensuring we really eat seasonally...just when we begin to tire of an item it is gone...new items appear....and by the time we begin to crave an item it is back in season. of course for me the only exception is tomatoes...don't get me started on my passion for tomatoes!

pan fried turnips in e.v.o.o.
extra virgin olive oil
2 lbs turnips, sliced into medallions about 1/2 thick
1 medium onion, sliced
2 garlic cloves, smashed and chopped
sea salt
freshly cracked black pepper
2 tablespoons italian parsley, torn

bring a large pot of water to boil. salt water like you would for pasta. add turnips and cook until tender when pierced with a fork. pour into colander, drain well and pat dry. add 1/4 cup olive oil to a large skillet over medium heat. when oil begins to shimmer add the onion slices and chopped garlic and sauté until onions are translucent. add the prepared turnips, a pinch of sea salt and cracked pepper to taste. cook the turnips until well browned on one side. flip the turnips and cook until the other side is well browned. remove from heat and sprinkle with the parsley and additional sea salt. serve hot

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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crisp anyone? a recipe for farmhouse strawberry & blueberry crisp

i think crisps (and crumbles...never really sure the difference) are my favorite summer dessert. sure, they taste delicious...but they are also incredibly easy...and fast...and versatile. just what i want when it is hot outside and the pool is calling. just what i want when i am staring at mounds of beautiful stone fruit and berries...and don't want to take the time to make pies...or cakes...or tarts...or anything tricky.

crisps involve putting the fruit in a dish...adding a topping of oats, flour sugar, spices and a fat...stirring all together...mounding on the fruit...baking...and viola! warm, yummy, fruity, crunchy...and the perfect base for ice cream...or whipping cream...or frankly...just as is.

most crisps call for butter. but i use (regular readers...you know what is coming, right?) extra virgin olive oil. i like the taste and texture the oil gives the topping. and, perhaps i am just faking myself out, but the health benefits of the olive oil make me feel less guilty about eating dessert...especially if you saw the serving size i take. (heck, it is fruit people,...fruit!)

this is the 4th of july weekend...one of my favorite times of year. we have a bbq to attend one day...and different friends stopping by throughout the other two days. all a variation of... "hey..how about hanging out by the pool...eating, drinking, swimming, talking and laughing?" i plan to have a lot of ingredients on hand to make simple, fast, delicious (and flexible so i am prepared however many people show up) meals. our farmhouse strawberry & blueberry crisp is perfect for the occasion. the red and blue of the berries spooned onto the white plate seems fitting for the 4th....and i can make them throughout the weekend if necessary to satisfy hungry guests. the recipe is equally good with peaches and apricots and nectarines and plums and cherries....and on and on....keep it handy, you may find yourself making it often.

(the cracked black pepper may seem unusual...but please don't skip it. it adds a subtle flavor that works really well with the fruit...and a tiny bit of heat. no one will know what it is...they will just love the overall taste)

farmhouse strawberry & blueberry crisp
1/2 cup organic rolled oats (not quick cooking kind)
1/2 cup unbleached flour
4 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cardamom
1/8 tsp freshly cracked black pepper
pinch sea salt
4 tbsp extra virgin olive oil
4 cups fruit (i used a mixture of strawberries and blueberries for this one)
2 tbsp brown sugar
1 tbsp unbleached flour
finely grated rind from one small orange

fresh mint for garnish
homemade or best quality vanilla ice cream (if desired) or whipping cream, or serve with a pitcher of heavy cream

preheat oven to 375 degrees F
for topping: combine first 9 ingredients in a small bowl and mix with a fork. add the olive oil, one tablespoon at a time, mixing with the fork to incorporate the oil. when all oil has been added the mixture should look moist and a bit crumbly. set aside.

for filling: slice the strawberries in half and add to another small bowl. stem the blueberries if needed and add to the same bowl. add the sugar, flour and orange peel and gently stir.

assemble: add the fruit mixture to a small baking dish 8 inches in diameter. sprinkle the topping over the fruit ensuring all fruit is covered. bake in preheated oven 30 minutes, or until topping has browned and fruit juices are bubbling. remove from oven and let crisp cool down to "just warm" status. ** this is important...you will be tempted to eat right away, but you need to let the juices thicken a bit which happens during the cooling off period. otherwise the juices will run.**
serve warm or at room temperature topped with the ice cream and mint. also delicious the next morning for breakfast if you have any left.

this recipe serves 4 but is easily doubled or tripled for larger gatherings. i use rectangular glass, stoneware or clay baking dishes and casseroles for larger crisps.

the strawberry and blueberry crisp is a favorite for 4th of july parties...easy, delicious and beautiful...filled with local, in-season organic fruit. make one for this weekend...and happy 4th of july everyone!

"Those who deny freedom to others deserve it not for themselves." ~Abraham Lincoln

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...