who wants broccoli?

can you believe that this is the last week of summerfest?  over in the blink of an eye?  football has started, children are back in school, daylight is ending earlier and earlier...fall, here we come.   

when i first saw the summerfest schedule, i was a bit surprised to see that we were ending this year's lineup with broccoli.  i never think of it as summer produce.  it is one of the vegetables i seem to eat during fall and winter.  but in california's cooler regions...like the coast...broccoli is grown year round.  and in late september/early october you will find it is extremely tender, fresh and a perfect bridge to fall foods.

broccoli is an incredibly healthy food high in vitamins C, K, A , folate and dietary fiber. there are only 43 calories per cup.  the following chart provides the percent daily value for broccoli's top nutrients:

courtesy whfoods.com

i did some research regarding broccoli's health benefits from the world's healthiest foods website and discovered the following:

Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli's glucosinolates, and they help control the detox process at a genetic level.


Broccoli may help us solve our vitamin D deficiency epidemic. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet.

farmer's market broccoli and celery

i love broccoli steamed and tossed with extra virgin olive oil, toasted pine nuts, garlic, red pepper flakes and topped with a bit of parmesan cheese.  or maybe as part of a stir fry.  how about cream of broccoli soup?  (i love it using unsweetened almond milk instead of cream)....but my absolute favorite way to make/eat broccoli is roasted in the oven...with olive oil...and onions...and garlic, lots and lots of garlic.  roasting the broccoli sweetens the vegetable...and roasted garlic & onions are the perfect accompaniment.  you can serve this as a side dish, add to pasta for a main course...or top grilled sourdough or french bread for a delicious bruschetta appetizer.  this recipe has been known to turn broccoli haters into broccoli lovers....give it a try and let me know what you think...

roasted broccoli and garlic
1 head organic cauliflower
1 head organic garlic, cloves separated and peeled
1 sweet onion, peeled and chopped
extra virgin olive oil
pinch red pepper flakes
large pinch grey salt
large pinch black pepper


preheat oven to 425 degrees. prepare broccoli by first washing and removing leaves. (save for a stir fry, soup or stock). cut off stem and then cut broccoli in half lengthwise and then again into quarters. place one of the cut sides down on cutting board and...with the knife at an angle...cut off stem. repeat with remaining three pieces. break broccoli into bite sized florets.


place prepared broccoli on a rimmed baking sheet. run 4 passes of e.v.o.o. bottle over pan and, using your hands, roll in oil ensuring evenly covered. place in preheated oven for 30 minutes. remove from oven and add garlic and onion and another 2 passes of e.v.o.o. stir and sprinkle red pepper flakes, salt and pepper over vegetables. return to pan and roast for another 30 minutes, stirring every 10 minutes or so, adding additional oil only if necessary. keep roasting until the broccoli is deep brown and caramelized on all sides being careful not to let burn.


remove from oven, taste and adjust salt if needed. place on a serving platter and pour all e.v.o.o from pan over vegetables. serve immediately.

now it is your turn to participate in summer fest. simply leave your broccoli tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

What's Gaby Cooking: Charred Lemon Broccoli
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Cooking Channel: Broccoli Stir-Fry
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
 Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin' Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair

best,
diane

diane padoven
founder/president

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

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tedx napa valley is this weekend...are you going?

i am thrilled to be an in-kind sponsor for this weekend's first TEDx Napa Valley event.  are you familiar with TED? 

Riveting talks by remarkable people, free to the world

What is TEDx?

In the spirit of ideas worth spreading, TED has created a program called TEDx. TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. Our event is called TEDx Napa Valley, where x = independently organized TED event. At our TEDx Napa Valley event, TEDTalks video and live speakers will combine to spark deep discussion and connection in a small group. The TED Conference provides general guidance for the TEDx program, but individual TEDx events, including ours, are self-organized.
 
so...now you probably want to know about the upcoming event...here is the info from their website:

Empowering Leaders at Every Level


WHAT:
An enjoyable fall afternoon filled with live performances and TED speaker videos at the Napa Valley Opera House. Mingle with other guests during intermission with snacks then have the opportunity to meet the speakers during the after program wine & beer tasting and food sampling.
(click here to view the list of speakers for this year's event)


WHY:
This TED-like experience will be the catalyst to inspire the achievement of common goals. They will ignite excitement which will go on to live locally in the conversations that ensue, and worldwide as part of the TED community.


**The live talks will be taped in real time and the best of the presentations will be submitted to TED in New York for consideration as TEDTalks and potential posting to TED.com, translation into multiple languages for the fast-expanding and global TED.com community.


FOR WHOM:
Attendance at TEDx Napa Valley is for: dynamic thinkers, positive reinforcers, determined citizens, those searching for answers to questions never asked, and those willing to question the answers already given.
We’re seeking to bring together: inspiring teachers, engaging locals, community leaders, innovative individuals, and those with a sense of humor.


TEDxNapaValley will be hosted in downtown Napa on September 11, 2011 from 12-6 p.m. at the

Napa Valley Opera House – 1030 Main St., Napa, 94559, California.  click here for tickets

the speakers conclude their presentations at 5:00 pm and there is a reception from 5:00 pm-6:00 pm featuring food, wine and beer from local producers.  napa farmhouse 1885(tm)  is proud to be an in-kind sponsor for this amazing event.  we will be preparing appetizer "bites" featuring our farmhouse food.  click here for a list of participating sponsors.

i hope bay area locals will be able to attend this event....for everyone else, have you been to a TED, or TEDx experience?

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

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...

have you seen the summer issue of everyday food magazine?



i am writing this post on the day before labor day and am in a bit of a shock.  labor day?  already?? really?  summer in napa has been cooler than usual with many, many morning skies covered with a thick layer of fog.  cold & gloomy...similar to my 15 years living in san francisco...not my fantasy of sun filled skies while breakfasting by the pool.  i want and need sun...and heat...during summer.  it keeps me going during our long and rainy winter and spring season. happily, it has been warming up mid-day lately, and september and october often can be our warmest months.  i am going to grab every bit of sun i can for as long as i can.

earlier this summer, i received an email from the folks at martha stewart living's magazine everyday food letting me know they were about to launch a special summer edition.  they told me it was gorgeous and asked it i would like a copy.  can you say...yes?!  the magazine arrived and...oh my...they were not exaggerating...not a bit.  everyday food is normally a "pocket size" magazine...perfect for tucking in your handbag...handy for use at the market.  this edition is full sized, full of terrific sounding recipes and absolutely beautiful photos.



“Photos by Con Poulos. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the Special Summer Issue of Everyday Food magazine."

i think i have made every dish from this special issue.  there is an article on ice pops featuring  fresh fruit pops, neapolitan pops, fruit juice pops, mojito pops, peaches and cream pops...and on and on.  i have been making and eating them all summer.

you can't go wrong with any of the recipes...try the grilled salmon with sweet corn relish...the relish is made with fresh corn, tomatoes, avocados and red onion, or maybe you are in the mood for just the corn...grilled and coated in a spicy cheese coating (yum) mexican-style grilled corn.  perhaps you need a last minute appetizer for a labor day celebration tomorrow...the tomato tartlets would be a perfect choice.

but, before i link you to every page of the magazine, i am going to stop and urge you to go buy it.  this is one edition you will want to own...and keep.  buy it now, so that you can make everything before the season is over...i plan to continue through the end of october while many of the ingredients are still in season....and then use again as soon as possible late spring,  2012.



“Photos by Con Poulos. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the Special Summer Issue of Everyday Food magazine."

i will share one more recipe...one that i have made many times this summer...ice cream sandwiches with frozen yogurt.  imagine yummy (and gluten-free) almond-meal flour cookies filled with frozen yogurt.  how perfect is that?  i first made the cookies for a pot-luck party earlier this summer.  i had a 14 yr old "helper", whose job it was to taste and give me feedback.  as you can see, she loved them...as did everyone else...  thanks allie!

ice cream sandwiches with frozen yogurt
(from everyday foods)

for the almond shortbread cookies:
1/2 cup almond meal flour
1/2 cup plus 2 tablespoons brown-rice flour. plus more for rolling
3 tablespoons cornstarch
2 tablespoons tapioca starch
1/4 tsp sea salt
1/4 cup (1/2 stick) unsalted butter, room temperature (**i used vegan butter, earth balance brand)
1/2 cup granulated sugar (i used 1/3 cup organic coconut sugar)
1 tsp pure vanilla extract
1 large egg yolk

for the yogurt:
the magazine has a recipe for an easy and delicious sounding frozen raspberry yogurt using greek yogurt.  i plan to try it in the future, but for this event i opted to purchase a best-quality frozen yogurt i found at whole foods.  i made 1/2 of this recipe with chocolate frozen yogurt and 1/2 with black cherry

for the cookies:
in a medium bowl, whisk together flours, starches, and salt.  in a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes.  add vanilla and egg yolk and beat until combined, scraping down bowl as needed, 1 minute.  with mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky).  form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.

preheat oven to 350 degrees.  on a lightly floured work surface, roll out dough to a 1/4-inch-thick round.  with a 2 1/2 inch fluted cookie cutter (or any shape you like) cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scrapes if necessary).  freeze 15 minutes, then bake until cookies are lightly golden, 10 to 12 minutes.  let cool completely on sheets on wire racks, 20 minutes. (to store, transfer to an airtight container at room temperature, up to 3 days)  to serve, transfer frozen yogurt to refrigerator to soften, 20 minutes. scoop 1/4 cup frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies.

happy labor day!

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



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book club, tomatoes and a recipe for chicken provençal?

it is my favorite week at summer fest...tomato week!  each year i profess my love for local, in-season, organically grown heirloom tomatoes and then i struggle with selecting a recipe to blog about.  all i really want to do is eat tomato sandwiches....simply toasted sourdough or french bread spread with a bit of mayo (i have been obsessed lately with vegenaise a vegan version that i think tastes better than mayonnaise), piled high with tomatoes, sprinkled with grey salt and freshly cracked black pepper and eaten while the toast is still warm. nothing better!

i eat tomatoes every day during the month of august and as long as they last in september.  for summerfest's tomato week last year i shared my recipe for the modestly titled best tomato sauce in the world, and a delicious gazpacho from gott's restaurant here in napa.  the year before i did a roundup of some of my favorite bean salads, pico de gallo, tapanade and bruchetta, all featuring heirloom tomatoes. this year i decided to feature a main dish...my version of chicken provençal.

courtesy ann trinca

regular readers know that i often blog about my book club events.  8 of my favorite girlfriends get together once a month for good food, lots of wine (it is napa after all) and discussion of the featured book.  eating, talking, laughing...how does it get any better?  normally we meet on a weeknight...just the girls.  but our tradition is to hold the august meeting at my house...on a sunday afternoon by the pool...and then have spouses, friends and significant others come afterward for more pool and dinner. 

our book for the month was the paris wife, the story of ernest hemingway's first wife.  since the book covered their lives living in paris, and we were getting together on a warm summer day, i decided the food theme would be "alfresco provençal picnic".  cheese, olives, fruit, good bread, roasted vegetables, salads, tarts, crisps and lots of wine. the chicken provençal was the perfect main dish...easy to make and terrific for a party because you can make it the day before and then serve hot, warm or at room temperature.  my friend dina proclaimed the dish "perfection"   wow!   i told her i was going to quote her in this story.  so...take it from dina...try this chicken and tomatoes recipe.

you can cut this recipe in half for smaller parties..or double or triple.  i tripled thinking i would have a lot left over.  between you and me?  i was going to photograph the leftovers for this post but at the end of the night there was only one leg left.  seriously...one leg.  ha!  so that is what i was able to photograph.  happily my friend ann (an artist and photographer) took some shots of the party, food included, so you can have a peek into our party.  thanks ann...

courtesy ann trinca, chicken is dish top left

courtesy ann trinca

food just tastes better when eaten outside, does it not?  combine that with amazing friends and life is perfect.  cheers from the "best book club ever"


courtesy ann trinca

chicken provençal with heirloom tomatoes
(i tripled this recipe for my party)
8 whole chicken legs (organic & free range if possible)
extra virgin olive oil
sea salt
freshly ground black pepper
2 onions, peeled and sliced
2 pints organic cherry tomatoes
8 heirloom tomatoes, quartered and then cut into eighths
8 garlic cloves, peeled and sliced
1 bottle dry white wine
3 tablespoons herbs de provence
additional heirloom tomatoes cut into quarters and fresh herbs (rosemary, thyme, lavender) as garnish

preheat oven to 350 degrees. you will need one very large, or 2 medium sized rectangular roasting pans for this recipe. generously season both side of the chicken with salt and pepper. (note you can keep the legs attached, or cut into legs and thighs.  i left half of the legs whole and separated the rest ). set aside.

in a large skillet, heat 2 tablespoons olive oil until hot.  add the onion and cherry tomatoes and sauté until the onion just begins to brown and caramelize.  add the garlic, heirloom tomatoes and herbs de provence and cook for 5 minutes.

spread the tomato mixture in the bottom of the roasting pan(s).  add the chicken, skin side down, to the pan on top of the vegetables.  add enough of the wine to come halfway up the side of the chicken.  cover pan(s) with lid or foil and place in preheated oven.  bake for 50 minutes.  remove from oven.  remove lid and turn chicken skin side up.  wine should still come halfway up side of chicken.  remove or add additional wine if necessary.  do not let wine come more than half way or chicken will not brown properly.  place chicken back in oven and cook an additional 20-30 minutes, uncovered, until nicely browned.  remove from oven.

if you plan to serve the following day, follow these steps.  allow the chicken to cool.  remove the legs from the wine liquid, place on a cookie sheet, cover with plastic wrap and place in refrigerator.  pour the rest of the roasting pan contents...wine and vegetables...into a medium sized saucepan and
cook until liquid has reduced by half.  taste and adjust seasonings.  allow to cool, cover and place in refrigerator. 

the following day, preheat oven to 300 degrees. remove the sauce from refrigerator and skim fat from surface.  warm on stove top.  remove chicken from fridge.  uncover and pour sauce/vegetable mixture over chicken.  reheat chicken until it reaches desired temperature. 

if you want to serve the same day you make the chicken, follow these steps:  remove from oven and place chicken on serving dish.  pour liquid and vegetables into saucepan.  reduce by half and pour over chicken.

garnish with the reserved tomatoes and fresh herbs, sprinkled with sea salt and additional herbs de provence.

now it is your turn to participate in summer fest. simply leave your corn tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What's Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox - Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic - Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista - Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden - Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

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



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...

don't you think it is time for corn & watermelon salad?

sometimes the phrase "perfect timing" is actually appropriate.  it is corn week at summerfest and guess what showed up in this week's csa box?  yes, corn...lovely, beautiful corn on the cob.  i have been waiting and waiting for local corn...summer has been cooler than usual this year...and everything i want...tomatoes, corn, peppers (hot), melon, etc has been late.  when these items are finally ready i plan to eat them daily and not fuss around too much with the preparation.  what could be better than simple grilled corn on the cob topped with butter or extra virgin olive oil and different seasonings?  the first year of summerfest, 2008, i listed 8 different options in my post what do you do with fresh corn?  i also shared the recipe for a very unusual sounding but delicious, chocolate corn cake.  (trust me it is really, really good)

as much as i love corn, i find i only eat it in season. canned corn just does not do it for me.  freshly picked corn quickly shucked and frozen is ok in a pinch...i use it in soups and casseroles...and i think out of season corn, shipped from halfway around the world, is just a waste of time and money.  this leaves me with august and september as prime corn eating months.  happily corn is good for you, full of nutrients, a good source of fiber and is low in calories.  don't you love it when food is delicious and healthy?  whfoods.org posted their nutritional profile for corn and said:

Antioxidant phytonutrients are provided by all varieties of corn. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn provides unusual amounts of the hydroxybenzoic acid called protocatechuic acid. Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are other key phytonutrients provided by corn. Corn is a good source of energy-producing vitamin B1, vitamin B5, and phosphorus; heart-healthy folate and dietary fiber; and free radical-scavenging vitamin C and manganese.

hudson ranch corn

hudson ranch csa members party

in addition to corn,  local melons are starting to ripen ...especially the lovely little individual sized "personal" watermelons. i think they are perfect for small families like mine because they average only  two to five pounds.  they have a thinner rind, firmer flesh and are sweeter than their bigger brothers.  so i buy regular size when hosting parties...and "personal" when it is just us. 

i love watermelon salads...and i love corn salads...what could be better than combining the two to make a delicious, refreshing, cool and a bit spicy salad?  this recipe depends on using the freshest, best quality, organic and/or sustainably grown, local produce. you really will notice a difference in taste.   the watermelon juice combines with lime for an oil-free dressing.  jalapeño adds a bit of heat.  feta provides protein and saltiness to balance the sweetness of the melon and corn.   the measurements are  guidelines...adjust to suit your palate. and feel free to substitute the mint for other herbs...basil is nice as is thyme, italian parsley or oregano.  cilantro works really well with the jalapeno...be creative!

we had fresh homemade tamales (homemade, but not by me...on my list of things to learn to make), green chile and refried beans for dinner last night.  the corn & watermelon salad was the perfect accompaniment.  what would you serve it with?

corn & watermelon salad
1 small "personal" size watermelon (or half a regular one)
2 ears corn on the cob, grilled and cut off cob
1-2 jalapeños, minced (start with one.  add the second if you want it very spicy)
4 oz. feta cheese, crumbled
1 lime
2 tablespoons mint, chiffonade
grey salt

seed the watermelon and cut into bite sized cubes. (or, if you want to be fancy, use a melon baller.) add to a large bowl.  add the corn, jalapeño and feta cheese. gently stir to combine.  zest the lime and add to salad.  juice the lime and pour juice over salad.  add mint and a pinch of salt and stir to combine all ingredients.  taste and adjust salt if needed.

now it is your turn to participate in summer fest. simply leave your corn tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out the recipes from the other participating bloggers:
 
Dishin and Dishes: Kicked Up Creamed Corn From Scratch
Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint
What's Gaby Cooking: Spicy Corn Salsa
CIA Dropout: Truffle Roasted Corn Kohlrabi Soup
Cooking Channel: Fresh Corn Muffins
FN Dish: Southwest Corn Recipes
Daily*Dishin: Sweet Corn and Couscous Main Dish Salad
Pinch My Salt: Peter Reinhart's Fresh Cut Corn Bread with Bacon
Virtually Homemade: Summer Corn Salad
Food2: Creamed Corn Cornbread
Virtually Vegan Mama: Thai Corn Soup
Sunshine and Smile: Scallops with Corn and Pepper Sauce
Spices N Aroma: Corn Pilaf
The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)
Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta
Cooking With Books: Corn Favorites
Purple Cook: Corn on the Cob with Cilantro
Glory Foods: Skillet Corn Muffins


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

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 cherry balsamic vinegar recipe for summerfest?

it is cherry week at summerfest. i am guessing my fellow bloggers will post many recipes for pies, crisps, ice cream toppings, cookies, compote, jubilee, in brandy, salads and possibly dishes including pork or chicken with cherry sauces. i plan to try as many of them as possible because i love cherries and their season is almost over. i'm always looking for new cherry ideas... trust me, there will be a treasure trove of excellent ways to use cherries in this roundup.

today i almost wrote about my cherry clafoutis dish. (try this one from the joy of baking).  this simple, easy dessert is perfect for summer days when you don't want to spend a lot of time making something delicious...but, at the last moment, i decided to take a bit of a different approach. it is mid-summer and my thoughts have been turning toward preserving as much of the season's bounty as possible. don't get me wrong, i am eating as much fresh fruit and vegetables as i can. but i am also painfully aware of just how fast this season is whizzing by. it will be fall before you know it and canning, freezing or pickling my favorite summer produce is my way of coping. my weekly csa box has included these amazing italian green beens called romano beens, so i am canning them into "dilly beans".  i have a ton of cucumbers, so pickles are on the to do list.  loads of cherries?  cherry balsamic vinegar is the perfect solution.

fruit balsamics are easy to make, last for a year and require no cooking.  their intense sweet and tangy flavor works perfectly drizzled over ice cream, in marinades, added to salsa, mixed with extra virgin olive oil for a wonderful vinaigrette, splashed over roasted pork or simply poured over fresh fruit. incredibly versatile and amazingly good.

my recipe includes only three items...so it is vital that you use the best quality possible ingredients:  local, organic/sustainably grown cherries, authentic balsamic vinegar from modena and a vanilla bean for a touch of sweetness.  one note regarding the balsamic...check the label.  real balsamic is from modena or reggio emilia, italy and made from the concentrated juice and must of white grapes...usually trebbiano... and then aged in a series of wooden barrels called a batteria.  many commercial balsamics contain added sugar, coloring and other types of vinegars.  there is a difference in taste, and i find the commercial versions bitter and a bit "off" .  as always, i urge you to go for the real stuff...it is so worth it.  note...you don't need the super aged (and wickedly expensive) ones...just look for a balsamic aged around 4 years.  perfect for this recipe.

balsamic 1/2 filled to show off the beautiful cherries

one last point...i have made this recipe for years and always store the infusing vinegar and the finished product in my pantry... i use excellent quality ingredients, sterilize my jars, keep them in a cool dark place and have never had a problem with spoilage.  if you want to be 100% safe, store this in the refrigerator. either way...make this before cherry season is over.  you will be able to taste summer all year long.

when finished filling, balsamic will come to the top of the jar

cherry balsamic vinegar
3 1/2 cups pure balsamic vinegar from modena
1 cup organic ripe cherries
1 vanilla bean


1.  pour the balsamic vinegar into a large, dry, sterilized jar with a tight fitting lid. (like a canning jar)

2.  reserve 6 cherries and set aside.  stem the rest. using a large chef's knife, gently crush the cherries to release their juice and add to the balsamic in the jar. (yes, pits and all)
 
3.  split the bean lengthwise and, using a paring knife, scrape out the seeds. add the seeds and the bean pod to the cherry/balsamic mixture. 


4.  add the reserved whole cherries, cover the jar with the lid and...for safety...place in the refrigerator for 2-3 weeks. (or read my note about the pantry) the longer it sits the more intense the cherry flavor.

5.  line a sieve/strainer with 4 layers of cheesecloth and pour in the cherry balsamic. reserve the 6 whole stemmed cherries.  pour the vinegar into dry sterilized bottles, add the 6 whole cherries (1 or 2 to each bottle) and seal with self closures or corks. store the bottles in a cool, dark place. (or, as noted earlier, for maximum safety in the refrigerator).  the cherry balsamic will keep for up to 1 year.

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out all the other participating bloggers. their recipes sound amazing!

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake
Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta
Daydreamer Desserts: Cherry Crumble Cake
Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways
Spices and Aroma: Dilkush with Cherries
And Love It Too: Cherry-Pecan Chicken Salad
FN Dish: The Ultimate Cherry Pie
Daily*Dishin: Simple French Cherry Clafouti
Glory Foods: Collard Greens and Cherry Reduction
Chez Us: Gluten-Free Cherry Clafoutis
Virtually Homemade: Dark Chocolate Cherry Kuchen
In Jennie’s Kitchen: Cherry Conserves
The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti
Cooking Channel: Very Cherry Sangria
Zaika Zabardast: Balsamic Cherry and Peach Crisp
Mooshu Jenne: Rainier Cherry Panna Cotta
Food2: A Very Cherry Recipe Round-Up
Virtually Vegan Mamma: Fresh Cherry and Almond Scones
CIA Dropout: Italian Cherry Cake
Sweet Life Bake: Honey-Tequila Pickled Cherries
Cooking With Books: Cherry Cooler
Recipe Girl:  Cherry Limeade Pound Cake


best,
diane

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


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a recipe for roasted beet soup...the most beautiful soup in the world?

winter in napa lasted a long time this year...very long.  like no spring kind of long.  like cold and rainy through the middle of june kind of long.  so our local spring and summer produce is all mixed up.  everything is late.   and, since i participate in a napa CSA, i have been experiencing this issue on a weekly basis.  we have had beets, turnips, onions, carrots, garlic and greens daily since the middle of may...and, honestly, i am ready for beet and turnip season to be over.  i think that is the key to eating seasonal, local food.  just when you are getting tired of a particular item...poof, the season is over and you have to wait a year for it to return.  (this philosophy does not work for tomatoes...i never get tired of tomatoes and their season is always way too short.)

so back to beets.  i love them and have been preparing them a number of ways...i think roasted is my favorite, but i also love them raw in salads.  i have a recipe for roasted and raw beets served with feta cheese on a bed of arugula and sprinkled with preserved meyer lemons that is out of this world.

today i made beet soup that tastes delicious and looks absolutely beautiful.  the soup contains beets that are first roasted and then blended with carrots, red onion and green apple.  it is subtlety spiced with chinese 5 powder and fresh herbs, then topped with tangy greek yogurt.  i confess that i am now slightly addicted...and perhaps wishing beet season gives me just a couple more weeks.  i want to make this again...(and again)

farmer's market roasted beet soup
1 lb red beets  
2 tbsp extra virgin olive oil
3 carrots, unpeeled and chopped
1 medium red onion, coarsely chopped
1 green apple, unpeeled and chopped
3/4 tsp chinese 5 spice powder
3 cups water
1 fresh lemon basil sprig
1 fresh thyme sprig
1 fresh parsley sprig
kosher salt
freshly cracked black pepper
best quality extra virgin olive oil
1/4 cup greek yogurt
2 tbsp freshly snipped chives

preheat oven to 400 degrees F.  roast beets by following the directions given in the post want some pink lentils with roasted beets?   cool and peel, then coarsely chop.  set aside
.
add the 2 tbsp extra virgin olive oil to stockpot over medium heat. add carrots, onion and apple to pot and sauté (stirring often) until onion is just translucent, about 15 minutes.  add chinese 5 spice, pinch kosher salt, pinch black pepper and the beets . continue sautéing until onion just begins to caramelize, stirring frequently, about 5 additional minutes. add the water and herbs. allow soup to just come to a boil, reduce heat to very low, cover, and simmer for 1 hour stirring occasionally.  remove herbs.  

if you have an immersion blender (if not, go buy one now!), use this tool to puree soup until it is very smooth. ( if you don't have an immersion blender you can process in a regular blender, but please be very careful.  let the soup cool to warm and add to blender in batches, when pureed, add back to soup pot)

add additional salt and pepper to taste.  just before serving add 2 additional tablespoons best quality extra virgin olive oil to soup, stir and serve in bowls with a dollop of greek yogurt and a sprinkle of chives.

do you have favorite beet recipes?  please share in the comments section of this post...thank you...
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

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...