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2011-08-09T11:56:00.000-07:00

Be sure to check back each week for NEW recipes!

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Nutrition Fact For The Week: English Peas

2011-06-27T23:38:00.000-07:00

Don’t let the fancy name fool you; English Peas are simply your average garden pea. When you buy peas at the grocery store, whether they are canned, frozen, or split; they are most likely of the English variety. There are many, many varieties of peas but this strain, developed in England (surprise!), has become most popular. These delicious little veggies are actually a type of seed, which is why they have more protein than the average vegetable. Though they seem relatively harmless, some people have been known to have severe allergic reactions to peas.

For being so small, English peas are packed with a lot of nutrients. A half cup of peas has only 70 calories but contains 18 vitamins and minerals! Several of those vitamins are part if the vitamin B complex (B1, B2, B3, and B6). The B vitamins are important nutrients for anything mind related: moods, memory, even migraines. They also supposedly ease stress and help with depression and anxiety. They have been shown to help increase energy, which is why they are often present in energy drinks and supplements. But those options come loaded with sugars, chemicals, and excess calories, so you’re better off getting your vitamins the old fashioned way; through vegetables like peas. Another prominent vitamin present in English peas is vitamin K. This vitamin is known to help blood clot quicker and aid healing as well as supporting bone health. So if you are prone to injury, eating a lot of peas couldn’t hurt!

The pods of English peas are more fibrous and tough than those of sugar snap and sweet peas. Because of this their shells cannot be eaten, whereas there cousins’ can. English peas are most commonly eaten shelled and cooked. The can however also be eaten raw, right out of the pod. So if you’re looking for a crunchy and fresh summer snack, pop out some peas!

Additional Recipes For The Week

2011-06-26T23:57:00.000-07:00

Broccoli Raab With Penne
Ingredients:
1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne

In a large pot or steamer, steam the broccoli rabe until tender, 10-15 min. Remove from the heat and drain, reserving the cooking water. Warm the olive oil in a large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 min.

Meanwhile bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 min. Drain the pasta.
Place the pasta in a bowl, and top with the broccoli mixture. Mix well and serve hot.

Cucumber and Dill Tea Sandwhich:

1 package Good Seasons salad dressing mix (Italian)
1 (12 ounce) container soft cream cheese
1 cucumberdill
toasted pumpernickel rounds (can use other small toasted bread or crackers)

Directions:

1 Mix salad dressing and cream cheese.
2 Spread onto bread.
3 Peel and slice cucumber (@1/8inch thick).
4 If you want, leave strips of green on the cucumber (looks nice) Place 1 slice of cucumber onto bread.
5 Sprinkle with Dill.

Fried Rice Restaurant Style

Ingredients:

2 cups of rice
4 cups water
2/3 cup chopped carrots
1/2 cup green peas
4 spring onions, thinly sliced
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)

Directions:

Cook rice according to packaging

In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

Heat wok over high heat. Pour in oil, then stir in carrots, peas, and onions; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Fact For The Week: Delicata Squash

2011-06-22T10:45:00.000-07:00

Delicata squash is considered a winter squash even though it belongs to the same species as all types of summer squash (including pattypan squash, zucchini and yellow crookneck squash). It has distinctive longitudinal dark green stripes on a yellow or cream colored background and sweet, orange-yellow flesh. It is also known as the peanut squash, Bohemian squash, or sweet potato squash (because of the flavor similarity to the sweet potato). Delicata squashes do not store particularly well, so eat them quick!

This squash is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Potassium has many health benefits some of which are: keeps your skin healthy, helps send oxygen to your brain, helps to normalize heartbeats, keeps the body water in balance, helps you lower high blood pressure, stimulates the kidneys to eliminate waste, regulates muscle function and nerve activity, and decreases the risk of kidney stones and stroke.

Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures. It can also be made into soup! The seeds of the squash are also eaten, much like pumpkin seeds, usually after being toasted. The seeds can also be ground into paste, meal, "nut" butter, even a fine flour, or pressed for vegetable oil. The leaves and tendrils can be eaten as well. This wonderful and unique vegetable is both versatile and delicious!

Additional Recipes For The Week

2011-06-21T22:40:00.000-07:00

Rosemary Roasted Purple Potatoes

Ingredients:

5-6 medium-sized purple or other potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
Salt and freshly ground pepper to taste

Directions:

Preheat oven to 375 degrees.

Scrub the potatoes well. Dry and quarter them.

Place potatoes in baking pan to form a single layer.

Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.

Cover pan with foil and slide into oven.

Bake potatoes for 15 minutes.

Slide pan from oven and remove foil. Using a spatula, turn potatoes over.

Return pan to oven without foil and roast potatoes another 15 minutes.

Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.

Honeydew Mimosas

Ingredients:

1/2 medium honeydew melon (about 4 cups), cubed

1 cup crushed ice

1 tablespoon sugar

1 (750 ml) bottle sparkling wine, chilled

Garnishes: lime wedges

Directions:

Combine first 3 ingredients in a blender. Process until smooth. Pour mixture into a large pitcher; add sparkling wine. Pour into glasses. Garnish, if desired.

Baked Squash With Basil

Ingredients:

4 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
10 basil leaves, thinly sliced
2 teaspoons chopped fresh thyme
8 medium squash, cut into 1/4 inch rounds
2/3 cup freshly grated parmesan

Directions:

1. Preheat the oven to 375F and put the rack in the middle position. Grease a baking dish with a little oil and set aside.

2. Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, stir in the onion and season with a light sprinkling of salt and pepper. Cook until the onion's soft but not browned, 4-6 minutes.

3. Add the garlic, basil, and thyme, stir to combine and sauté until the garlic becomes fragrant, 1 minute or so. Toss in the squash and cook 2 minutes.

4. Pour the vegetables into the baking dish and spread them out into an even layer. Bake for 20 minutes or until the squash soften. Sprinkle with the parmesan, then bake another 20 minutes until the cheese is melted and browned.

Additional Recipes For The Week

2011-06-15T18:07:00.001-07:00

Skillet Squash and Potatoes

Ingredients:

1 small potato, peeled and thinly sliced

1/4 cup chopped onion

1 tablespoon cooking oil

1 small zucchini or yellow summer squash, sliced

1/4 teaspoon salt

1/8 teaspoon pepper

1 dash paprika

(you can also throw in any leftover green beans!)

Directions:

In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.

Chickpeas with Baby Spinach

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon cumin

Salt and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

6-oz baby spinach

Directions:

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Grilled Sweet Potatoes

Ingredients:

4 medium sweet potatoes

1/2 cup melted butter

3 tablespoons brown sugar

1 teaspoon cinnamon

Directions:

Cup sweet potatoes into 3/4 inch slices. Bring 3 quarts of water to a boil and add potatoes. Boil until potatoes are just starting to soften. Cool and peal. Combine butter, brown sugar and cinnamon, brush over potatoes. Place Potato slices on preheated grill over a medium low heat and cook for about 10 to 15 minutes, turning once. When the sweet potatoes as soft through the middle and browned on the surface they are ready.

Farm Dinner Number 4!

2011-06-15T18:07:00.000-07:00

On June 3^rd we had our 4^th Farm Dinner at Bacchus Restaurant in Rohnert Park. The restaurant is part of the Doubletree by Hilton. The dinner fell during the late season rainstorms we had so we were inside for the evening. The night started out with wine tasting and hors d'oeuvres that included various cheeses two kinds of meatballs and fresh organic cherries. Around 7:00 we moved into the beautiful Bacchus dining room. The first course was a delicious spinach salad with walnuts, beets, and cheese. Next was the main course of veal from Rossotti Ranch on top of gnocchi. Gnocchi are small, soft dumplings made from flour and potatoes; they were amazing! Accompanying the main course were sautéed

Gnocchi

veggies (from our farm of course!) Our veggies are always delicious but that night they were phenomenal. For dessert there was cinnamon gelato and cherry clafoutis. Clafoutis is a French dish in which cherries are arranged in a buttered pan and then covered in a flan-like batter. It was nice to see the fresh cherries from earlier make another appearance and to two desserts complimented each other wonderfully. Overall it was a fabulous evening and we can’t wait until the next one!

Details for the next Farm Dinner:

Date: July 1, 2011

Time: 6:30-8:30 pm

Lagunitis Brewery will be there so we will have beer AND wine tasting!

Reservations: 707-586-4679

Hope to see you all there!

Nutrition Fact For the Week: Nectarines

2011-06-13T01:48:00.000-07:00

Nectarines are peaches small, hairless cousins. They are related to plums as well. All three are delicious fruits that are only around locally in the summertime. So make sure to get your fill over the next few months!
Nectarines are a bit sweeter than peaches but only contain 50 calories per fruit, so they’re a great snack it youre looking for a sweet treat! They are also really good for you. One nectarine can give you up to 20% of your daily Vitamin A. Vitamin A benefits the body in many ways. One of which is improving your bodies immune response which helps prevent infections and fight them as well. It also helps keep your eyes healthy and your vision clear. Vitamin A helps skin retain moisture which keeps it soft and supple. Along with keeping your skin healthy overall, this vitamin has also been shown to be great at eliminating wrinkles, age spots and fine lines. It also helps prevent acne!

Nectarine Nutrition Click Here To Enlarge

That is already quite a few heath benefits but nectarines have a few other suprises as well. Nectarines are one of the few fruits that contain protein. One small fruit contains around 1.5 grams of protein, which is great to balance out the sugars present. The beautifully colored skin of the nectarine has benefits as well. It is packed with bioflavnoids which are antioxidants found in plant pigments that help your bobdy fight cancer as well as other diseases. One word of warning about nectarines, their pits contain a chemical that is converted to cyanide in the stomach! If oyu swallow small pieces its fine, but its best to avoid eating the pits as it could result in cyanide poisoning. These pretty little fruits are a wonderful and healthy summer treat so enjoy them while you can!

Nutrition Fact For The Week: Cucumber

2011-06-09T22:28:00.000-07:00

Cucumbers can do wonders for the outside of your body. From getting rid of under eye bags to tightening up your skin. But they can also be beneficial to the inside of your body! Even though fresh cucumbers are composed of mostly water they still have a lot of nutrition packed into them. The inside of cucumbers is a very good source of vitamins A, C, and folic acid. The hard skin is rich in fiber and minerals including magnesium, silica, molybdenum, and potassium. Most people know you need a diet rich in vitamins and minerals, but usually the vitamins are talked about more.

Silica is a mineral many people have not heard of let alone know what it does for the body. It is necessary for many bodily functions and metabolic reactions. It is important in the development of the skeletal system. Without it, there are bone deformities. If you break or fracture a bone silica helps deposit minerals into the bone and speed up healing. Silica also helps the body process phosphorous. Phosphorous is important in making bones, repairing tissue and filtering waste. This nifty mineral helps your outsides too. Silica is one of the primary components of collagen, the connective tissues for your skin. It may help to retain moisture and keep you looking younger. It is a major element in hair and nails. If you have enough silica in your body, you have the building blocks for strong, healthy nails and hair.

Another good thing about cucumbers is that they can be transformed into another yummy food…pickles! They do lose some of their nutrients in the pickling process, however. Also they sometimes have sugar and other additives that can add calories. Fresh, raw cucumbers with their skin are best. So to keep your body happy, inside and out, grab some cucumbers :)

Additional Recipes for The Week

2011-06-06T23:11:00.000-07:00

Swiss Chard Pesto Pasta
Ingredients:
2 large garlic cloves
2 cups packed chopped Swiss chard leaves
1/2 cup walnuts
1/4 cup Parmesan cheese
1/4 cup parsley leaves
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
6 oz cooked angel hair pasta

Directions:
1. Pulse garlic in food processor to chop
2. Add chard, walnuts, Parmesan, and parsley; whirl until finely chopped
3. Add oil, salt, and pepper and process until smooth
4. Serve with pasta

Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest
Ingredients:
1 pound potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely-chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes
1 pound green beans, trimmed
2 teaspoons fresh-squeezed lemon juice
Salt

Directions:

In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes. Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.
In large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and green beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.
Serve warm.

Cantaloupe-Peach Smoothie
Ingredients:
3/4 cup orange juice
1 cup cantaloupe chunks
1 cup sliced peaches
1/2 cup vanilla yogurt
1-2 tablespoons lemon juice (optional)

Directions:
1. Combine the orange juice, cantaloupe, peaches, and yogurt in a blender and purée to the desired consistency.
2. Add lemon juice to taste and serve cold.
Tip: If you freeze some of your smoothie ingredients , or add some ice cubes, you can get a thicker, frothier drink.

New Website!

2011-06-04T21:14:00.000-07:00

Check out our NEW Valley End Farms website! We are continuing to work on the website and fix the bugs, so be sure to check back each week for new features!

ValleyEndFarm.com

Nutrition Fact For The Week: Apples

2011-06-04T20:52:00.000-07:00

“An apple a day keeps the doctor away.” We all heard this saying growing up but is it accurate? Some might say yes. Apples are a good source of Vitamin C. Vitamin C is believed to help make your immune system strong. A strong and healthy immune system can better fight off illness and infections and keep your body healthy. Vitamin C also helps heal wounds and form scar tissues.

Apples have other health benefits as well. Recent studies have shown that they can help regulate blood sugar. Some of the nutrients in apples have been shown to affect how carbohydrates are digested and absorbed into the body. Basically they slow down carbohydrate digestion which prevents your blood sugar from spiking. When blood sugar spikes people experience a “sugar rush” and then a crash, eating an apple is a delicious way to avoid that cycle.

Apples can be eaten in many forms; juice, sauce, pies, or dipped in caramel. (Yum!) To get the most nutrients from this crispy fruit though your best bet is to eat it whole and raw. The skin on apples, whether red, green, or yellow, is packed with fiber which has numerous health benefits, and helps you feel full longer. If you’re looking for a sweet snack to munch of this summer grab an apple! Your body will thank you.

Additional Recipes For The Week

2011-06-03T15:05:00.000-07:00

Roasted Garlic-Fava Bean Sauce

Ingredients:

8 cups chicken stock
1 garlic head roasted, cloves squeezed into a bowl
2 tablespoons cold butter cut into tablespoons
1 tablespoons freshly-squeezed lemon juice
Salt to taste
Freshly-ground black pepper to taste
½ to 1 cup cooked fava beans

Directions:

1. Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer.

2. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans (from 1/2 to 1 cup, depending on desired consistency) and cook for 1 minute.

3. Serve with roasted chicken or other meat, or over rice or polenta

Green Chard and Tomato Frittata

Ingredients:

1 lb green chard

4 garlic cloves, minced

2 teaspoons olive oil

6 egg whites

2 whole eggs

3 tablespoons chopped basil

¼ teaspoon salt (more to taste)

¼ teaspoon pepper (more to taste)

1 medium tomato, sliced

Grated cheese (optional)

Directions:

1. Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.

2. Add the chard, cover and lower the heat and cook for 10 minutes

3. Lower the heat and cook for 10 minutes.

4. Remove from heat and drain if juicy.

5. In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.

6. Coat the bottom of a skillet with the remaining oil and return to medium heat.

7.When hot, pour egg mixture and arrange tomato slices on top.

8. Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata

over and cook for about 5 more minute until eggs are cooked.

9. Top with grated cheese if desired

10. Serve immediately or at room temperature.

Delicious Summer Salad

Ingredients:

head of romaine lettuce

1 apple

1 c kalamata olives (or any olives you like)

1 c cherry tomatoes

1/2 c finely chopped red onions

Directions:

1. Chop up head of romaine and throw in salad bowl.

2. Dump cherry tomatoes on top of lettuce.

3. Cut up apple into chunks and place in bowl.

4. Take chopped red onion and add to salad.

5. Add olives

6. Toss and enjoy with the dressing of your choice!

Nutrition Fact For The Week: Broccoli

2011-06-02T17:24:00.000-07:00

Fresh Broccoli and ranch is a perfect summer snack. If raw broccoli isn’t your thing you can also steam it, boil it, or add it is stir fry. No matter how you eat it you’ll be getting tons of nutrients and health benefits.

Broccoli can provide you with cholesterol-lowering benefits if you will cook it by steaming. Raw broccoli still has cholesterol-lowering ability—just not as much. Broccoli also has been shown to have great anti-inflammatory benefits and is loaded with antioxidants. Antioxidants protect the body from damage caused by harmful molecules called free radicals. Many experts believe this damage is a factor in cancer and many other conditions, so it’s a good idea to get as many as you can in your diet.

Broccoli has also been shown to help the body in many other ways form eye health to preventing heart disease. It’s also a good source of calcium and Vitamin K, both of which promote healthy bones. So eat up! Your whole body will thank you.

Additional Recipes For The Week

2011-06-02T17:23:00.000-07:00

Broccoli with Cilantro and Garlic Sauce
Ingredients:
1 pound broccoli florets
1/3 cup cilantro or parsley, chopped
2 tablespoons virgin olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic, minced
Directions:
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 6 to 8 minutes, or until tender. Transfer broccoli to a serving bowl.
Combine remaining ingredients in a small nonstick skillet over medium heat. Stir until hot. Pour sauce over
broccoli and season with salt and pepper to taste.

Lime Dressed Fruit Salad
Ingredients:
1c Blueberries
2 med. Cantaloupe melons
2c Sliced strawberries
1/4c Water
1/4c Sugar
1/4 tsp Shredded lime peel
1/3c Lime juice
1/2 tsp Poppy seeds
Leftover apples and tangerines if you have them!
Directions:

For dressing, in a small saucepan combine sugar and water. Cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in lime peel, lime juice and poppy seed. Let cool.
Scoop out cantaloupes, making about 5 cups of melon balls. Arrange melon balls, strawberries and berries in a shallow container. Drizzle lime dressing over fruit. Cover and refrigerate for several hours before serving. Makes about 16 servings

Spring Potato-Radish Salad
Ingredients:

5 medium potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Dash pepper
Directions
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.

Cooking Demo With Chef Chris

2011-05-23T15:25:00.000-07:00

Here is a video of Chef Chris Ludwick at the cooking demo that was held on May 7. Stay tuned for more events witht the chef!

Spring Cooking Demo With Chef Chris of Grapevine Catering

2011-05-15T21:05:00.000-07:00

Chef Chris was great in front of the guests.

Chicken marinaded in basil

A light arugula salad with oranges and beets

A beautifully colored beet salad

On Saturday, May 7, Valley End Farm hosted Chef Chris Ludwick of Grapevine Catering as he demoed easy and delicious recipes using our vegetables. Chef Chris easily swayed the audience and presented a friendly atmosphere. We held the demo out on our feilds and the colors on that day were striking--a bright blue sky with some scattered clouds, green hills as far as the eyes can see and Chef Chris's white tablecloths that billowed in the wind.

The food that Chef Chris presented to all present had us salivating in our seats as we awaited for a taste of what he was cooking. First up was a light salad that included arugula and other mixed herbs and sliced oranger. It was a perfect way to get our palates ready for an accumulation of tastes. Next up was a basil marinaded chicken topped with some greens for that added touch of perfection. While Chris was outside talking to the crowd and demoing how to cook the food, his Sous Chef was doing the cooking in the kitchen. After Chris would present his dish for all eyes to see, our interns would go into the kitchen and come out with plates of exactly what Chef Chris had cooked.

Beets were next on the list and Chef Chris wanted this beautiful, colorful veggie to be the star of the show. First a beet salad that showcased the different colors of the beet, then the grand finale: chocolate beet cupcakes. These cupcakes were perfectly moist with just a hint of the beets unique taste.

Chef Chris stayed after to answer any questions that the guests had. None left empty handed as Chef Chris had come with copies of all the recipes he used. As our guests left, they took one last cup full of the Chef's lime and orange citrus drink. It was a great refresher after so many uniquely cooked foods.

We were so happy that Chef Chris and his Sous Chef could come and cook at our farm and you can be sure that we will continue to collaborate with them in the future!

In The Kitchen At Our Third Farm Dinner

2011-05-15T20:39:00.000-07:00

Chef Don rearranging the appetizer table

Beautiful Goat Cheese from Laura Chenel's

The wine table was a hit!

The past two farm dinners we have had in collaboration with the Doubletree Hotel have gone off without a problem. Appetizers at begin at 6:30 PM, dinner at 7:00. In March, with the weather being so cold we were seated inside the beautiful Bacchus restaurant. As March turned to April and the weather turned warmer we were able to meet the farmers outside under an exquisite patio filled with draped flowers. Our third farm dinner held on May 6 proved to be something entirely different, at least for some of the interns working at Valley End Farm.

While appetizers and conversations filled the patio area of the Bacchus restaurant, the kitchen was busily preparing for and delicious meal. Two events were happening at the Bacchus—our farm dinner and another large gathering. Executive Chef Don Nolan and Sous Chef Michael Mikelski organized the kitchen in order to get both dinners together in an orderly fashion. Kori and Aly, our interns, got hands on experience at how a high end kitchen worked.

Kori and Aly did small jobs from peeling the multi colored baby carrots to picking the basil leaves off the stems. Though they were not difficult jobs to do and were a bit monotonous at best, there is always someone in the kitchen who has to get this job done. Kori and Aly were happy to help do these tasks so Chef Don could work on creating the delicious grits for the farm dinner.

After peeling carrots, our interns were sent to be a part of a plating team to get ready for the larger dinner party happening alongside our dinner. Over 200 people were present at that party. Down the line the plate went, filling with varieties of protein, mashed potatoes, broccolettes and bell peppers. Preparing for a party of 200 along with the farm dinner seems like a chaotic experience but the atmosphere in the kitchen was calm and collected. It seemed as if each person in the kitchen had been working with the other for years.

When dinner was ready, everyone joined in the dining area of the Bacchus to enjoy another beautifully cooked dinner. Sugar snap peas, bread and a light salad started out the night. Drizzled with carmelized onions and crumbled gorgonzola, the salad had everyone munching happily. Our main course consisted of fried chicken, homemade grits topped with green onions and an assortment of vegetables. It was a deliciously home cooked meal that had us comfortable and in a state of sublime. To finish off the night, Chef Don presented a wonderful strawberry soufflé with a basil crème to accompany. Easily the favorite dish of the night, it has us sighing in contentment.

Check out the next farm dinner next month! RSVP the Doubletree Hotel at (707) 586-4679.

Nutrition Fact For The Week: Corn

2011-05-13T14:52:00.000-07:00

Corn. What a perfect way to get ready for the summer months to come. Not only is it a beautiful vegetable that can make a perfect side dish to any main course meal but it can be eaten in a variety of ways. Straight on the cob or off its delicious in salsas, salads or on its own. There's corn bread and corn flakes and cornmeal. With such a variety offered to us its a wonderful addition to your diet.

There is a lot of healthy nutrients that lie in an ear of corn. Not only is there plenty of fiber but it is good for you for its immense amount of folate.

Folate is a B-vitamin that prevents birth defects also helps to lower levels of homocysteine. This is an amino acid that is important to the metabolic process. Homocysteine can directly damage blood vessels which can be the cause of a heart attack, stroke, or peripheral vascular disease.Folate-rich diets are also associated with a reduced risk of colon cancer. A cup of corn is all that is needed.

Eating this multi-colored veggie helps with lung health. Corn is a good souce of Thiamin with aids in maintaining your memory. A couple ears of corn added to your diet and things will only be looking up.

Additional Recipes For The Week

2011-05-13T14:28:00.000-07:00

Beef and Potato

Ingredients:

1 refrigerated pie crust
3/4 pound deli-sliced roast beef
1 can (8 1/2-ounce size) mixed vegetables (drained)
1/2 cup shredded cheddar cheese, divided
non-stick cooking spray
1 package (20-ounce size) refrigerated mashed potatoes
1 jar (12-ounce size) beef gravy

Directions:

Preheat oven to 425F.
Remove pie crust from box; microwave, in plastic, on HIGH 20 seconds to soften.
Slice roast beef into bite-size pieces; place in microwave-safe bowl. Stir in vegetables and 1/4 cup cheese. Microwave on HIGH 3 minutes to heat.
Meanwhile, press pie crust firmly into pie plate allowing extra to drape over edge. Pinch together any cracks or tears, then coat with cooking spray.
Place potatoes on top of beef mixture and microwave on HIGH 2 minutes to heat. Stir potatoes into beef mixture; then spread over pie crust.
Trim excess pastry and decoratively pinch edge of crust. Or fold extra pastry toward center, free-form style. Sprinkle with remaining 1/4 cup cheese.
Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before cutting.
Place gravy in microwave-safe bowl; microwave on HIGH 1-2 minutes or until hot. Serve gravy with pie

Waldorf Salad

Ingredients:

1 orange

2 cups diced, unpeeled apple

1 teaspoon finely grated orange peel

1/2 cup raisins

1/2 cup thinly sliced celery

1/2 cup chopped walnuts

1/4 cup mayonnaise

1 tablespoon sugar

3/4 cup whipped topping

salad greens or lettuce

Dircections:

Zest orange for the 1 teaspoon grated orange peel; peel and section orange over a bowl to catch any juices. Cut each orange section in half; reserve 1 tablespoon of the collected orange juice. In a bowl combine diced apple, orange peel, raisins, celery, walnuts, and orange pieces. In a separate bowl, blend together mayonnaise, sugar, and reserved orange juice. Fold in whipped topping and gently stir into apple Waldorf salad mixture. Arrange salad greens on serving plates and top with Waldorf salad. Waldorf salad serves 6.

Turnip Salsa

Directions:

1 small or medium turnip or jicama; scrubbed clean with outer skin peeled and discarded; Cut and discard stem/end pieces; grated
1 pinch of crushed red pepper; to taste
Sea salt and fresh black pepper; to taste
1/2 cup fresh cilantro; minced
A drizzle of olive oil
A dash of white balsamic vinegar
1 Cubanelle/Italian pepper; diced
The juice one lime

Additional Recipes For The Week

2011-05-09T20:22:00.001-07:00

Sauteed Beets

Ingredients:

1 bunch beets withgreens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Directions:

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Spinach salad with strawberries and pecans

Ingredients:

8 ounces fresh torn spinach or baby spinach

1 1/2 to 2 cups cleaned and sliced strawberries

1/2 cup pecan halves or pieces, lightly toasted

2 to 3 ounces goat cheese or blue cheese, crumbled, optional

Dressing

1/4 cup Canola oil or other salad oil

2 tablespoons balsamic vinegar

1 tablespoon plus 1 teaspoon granulated sugar

1/4 teaspoon dried tarragon

1/8 teaspoon each onion and garlic powder

dash dry mustard

Directions:

Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Fruit Salad

Ingredients:

6 peaches, peeled, pitted, and chopped

1 pound strawberries, rinsed, hulled, and sliced

1/2 pound seedless green grapes

1/2 pound seedless red grapes

3 bananas, peeled and sliced

1/2 cup granulated sugar, or less, to taste

Dressing:

juice of one lime

1/2 cup pineapple juice

1 teaspoon ground ginger

Directions:

Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.

Nutrition Fact For The Week: Strawberries

2011-05-09T20:22:00.000-07:00

Still good for you! Strawberry, yogurt cone! Delicious

This week we are going to do something a little different. Once you picked up your box and opened it what was the first thing that your eyes fell on. The strawberries. Beautifully red and delicious the strawberries are a great add to this week's veggie box. Instead of doing another nutrition fact on a vegetable perhaps unknown to you let's look at strawberries.

What can we say about them. They have a beautiful shape, color and delicious taste. They make great sauces, yummy ice cream, delicious pies and are perfectly good by themselves. To style up a dish, strawberries go great in salads and are delectable in a fruit salad. You just can't go wrong with this sweet fruit.

Perhaps you have also noticed that you bought a batch of strawberries on Monday and now it is Thursday and they are already going bad! Strawberries are very perishable and in a recent study showed that in two days time they can lose much of their vitamin C and antioxidants. This might not be a problem in the summer time when they are in abundance and come pretty cheap but when buying strawberries you have to eat them fast! Of course strawberries don't go bad in two days you can still eat them depending on how fresh you bought them after a week, but when they are being stored depending on the humidity they can decrease in nutrient value.

For a long time this ruby red fruit has been studied as blood sugar regulator. But recently there has been a connection made scientists in relation to strawberries, blood sugar levels and and table sugar. We all know that too much sugar in your diet is bad. It leads to spikes in blood sugar levels and when eating too much of it over a long period of time can lead to type 2 diabetes and other unwanted problems. What is interesting about the strawberry is that blood sugar spikes are reduced as you eat them! One cup can reduce those levels and it really isn't hard to eat a cup of this sweet fruit.

With the combination of antioxidants and anti-inflammatory nutrients, strawberries help with cardiovascular support and prevent cardiovascular diseases. They improved regulation of blood sugar, decreased the risk of type 2 diabetes and prevent certain types of cancer like breast, cervical, colon, and esophageal cancer. Wow. And you thought they only tasted good.

Upcoming Event: Cooking Demo with Chef Chris Ludwick of Grapevine Catering

2011-04-29T11:15:00.000-07:00

We have an upcoming event happening on May 7th right here at the farm. Chef Christopher Ludwick will be cooking our veggies in easy and convenient ways that will have you ready to entertain all summer long! The event starts at 2pm on Saturday so RSVP by the 4th.

This is a great way to come up with new ideas to cook for your family, friends and the holiday. Come and join Valley End Farm as we bask in this wonderful weather and taste the delectable foods of Chef Chris!

RSVP valleyend@hotmail.com by May 4!

Additional Recipes For The Week

2011-04-29T11:06:00.000-07:00

Chicken Stir Fry

Ingredients:

3 cups broccoli florets

1 tablespoon olive oil

2 skinless, boneless chicken breast halves - cut into 1 inch strips

1/4 cup sliced green onions

4 cloves garlic, thinly sliced

1 tablespoon hoisin sauce

1 tablespoon chile paste

1 tablespoon low sodium soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

4 cloves garlic, thinly sliced

1/8 cup chicken stock

Directions:

Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Sauteed Vegetables

Ingredients:

3 banana squash, halved then sliced

2 zucchinis, halved lengthwise, then sliced

1-8oz bag peeled baby carrots

1/4 lb green beans

1 TBSP garlic, crushed and minced

1 TBSP olive oil

1 tsp salt, to taste

1/4 tsp black pepper, ground

On the stovetop, heat a large skillet over medium heat. Add olive oil, garlic, carrots, and green beans. Stir. These take longer to cook. Cover and cook roughly 3 minutes. Shake skillet every so often. Do not uncover during this time because we want to sweat and steam the veggies in their own moisture.
Uncover. Add zucchini, squash, salt and pepper. Stir to combine thoroughly. Cover for 2 minutes. Uncover and stir. Cook uncovered another 3 minutes. Turn off heat.
Serve sauteed vegetables hot. Enjoy!

DONT FREAK OUT ON THIS ONE!

Kwiw-Apple-Avocado Smoothie

Ingredients:

1 large organic apple, cored
1 large kiwi, peeled
1/2 a large avocado, peeled and pitted
6 to 8 ounces of filtered water

Directions:
Add all the ingredients except for the greens to your blender and hit the “pulse” button a few times. Next, add the rest of the greens and blend on high for 30 seconds or until the smoothie is creamy. Because the avocado makes the smoothie thick, you might want to add a little more water. Start with 6 ounces and add as needed.

Nutrition Fact For The Week: Artichokes

2011-04-29T10:53:00.000-07:00

Artichokes are the perfect inclusion for the spring season! Not only are they beautiful and perfect centerpieces for the table, but their filled with rich flavor and like many vegetables they are good for you. Artichokes can be added to soups, dips, crepes, salads or enjoyed on their own. Although boiling an artichoke or preparing it in other forms usually takes quite a will, the taste and feeling of being satisfied will allow you to have the patience to wait until its completely ready.

Just one full artichoke is twenty-five calories. It's rich with potassium and is a wonderful source of vitamin C. Folate, magnesium and dietary fiber can be found within the petals of the artichoke. There are so many anti-oxidants found in this beautiful vegetable that it is ranked number one! The problem sometimes though is that we lose all the vegetables good minerals because we like to dip the artichokes in melting butter or mayonaisse. Sometimes its just too hard to resist but there are plenty of ways to enjoy the artichoke, heart and all, and still benefit from all the good things in it without tainting them with saturated fats.

Here is a quick recipe that will give you an idea of how to keep the artichoke healthy and good for you to:

Grilled Garlic Artichokes

Ingredients:

2 large artichokes

1 lemon, quartered

3/4 cup olive oil

4 cloves garlic, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

The phytonutrients found in the anti-oxidants of an artichoke are Cynarin and Silymarin which have been known to have positive effects on the liver. While the artichoke has been tested as a benefit to curing liver cancer other such liver diseases, it also has been said to cure hangovers.

We live in a society where processed foods can be found on every corner. An American diet greatly lacks in dietary fiber because of these processed foods but adding just one artichoke a day to your daily diet adds six grams of dietary fiber which is a fourth of the recommended fiber needed per day.

With the good weather coming back, this vegetable is the perfect pick for parties, picnics and family night!

Nutrition Fact For The Week: Turnips

2011-04-15T12:14:00.000-07:00

Turnips are a root vegetable with tons of nutrition inside. It has a wonderful crunch to it and can go great as a garnish, on salads or by itself!

The smaller turnips, known as baby turnips, are usually eaten raw and go great on salads because of their sweet and delicate taste. As they age the turnips become firmer and stronger in flavor. This root veggie is a wonderful snack when the hunger cravings hit as they are low in calories. They are a great source of anti-oxidants, minerals, vitamins and fiber.

Vitamin C is in turnips so turn to these root veggies to get your daily dose and prevent the flu from ruining your week! And there low in saturated fat and cholesterol. So don't let the look of a root, whether its turnips, beets or parsnips, scare you away from trying these delicious veggies. There jam packed with all the good stuff you need. There very versatile so you can add them, or disguise them, it the most creative of ways. You'll never run out of an idea when incorporating a root, like the turnip, into your dinner.

Here is a beautiful recipe for turnip puffs. Enjoy and stay tuned for next weeks nutrition fact for the week!

Turnip Puff

Ingredients:

2 cups cooked, mashed turnips, cooled

1 cup bread crumbs

1/2 cup melted butter or margarine

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs, separated

Directions:

Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.

Additional Recipes For The Week

2011-04-15T11:53:00.001-07:00

Fennel Tangerine and Spinach Salad

Ingredients:

1 pound of Baby Spinach, washed and dried

2 tangerines, peeled, sectioned and cut in half

1/4 cup toasted pine nuts

1/2 Fennel bulb, thinly sliced into slivers

1/2 cup honey Dijon dressing

1 tablespoon orange marmalade

Directions:

In a large salad bowl, combine Baby Spinach, tangerines, Fennel and pine nuts.

In a small bowl, whisk together honey Dijon dressing and orange marmalade. Divide salad between four plates and drizzle dressing on top of each salad.

Brown Rice and Mushroom Risotto

Ingredients:

3 tablespoons olive oil, divided

12 to 16 ounces coarsely chopped mushrooms, a combination of varieties, if possible

2 cloves garlic, minced

4 green onions, thinly sliced

1 1/2 cups short grain brown rice

6 cups broth, vegetable and/or chicken

1/2 teaspoon dried leaf sage

1 cup frozen peas, cooked

1/2 cup finely shredded Parmesan cheese

salt and pepper, to taste

Preparation:

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions; continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside.

To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed.

Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese.

Sugar Snap Peas and Potatoes with Parsley Pesto

Ingredients:

4 cups flat-leaf parsley sprigs

1/2 cup grated Parmigiano-Reggiano

1/2 cup pine nuts

2 garlic cloves, chopped

1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound small (1-to 1 1/2-inch) red potatoes, halved

1 1/2 pounds sugar snap peas, strings removed

Directions:

Garnish: flat-leaf parsley sprigs

Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.

Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.

Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate)

Additional Recipes For The Week

2011-04-10T08:22:00.000-07:00

Easter is coming and there are plenty of great recipes to spice up this year's celebration!

Tangerine-Glazed Easter Ham with Baby Carrots

Ingredients:

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Roasted Beet, Goat Cheese and Fennel Salad

Ingredients

Lemon Vinaigrette
2 large beets (1 pound)
1/2 teaspoon salt (divided)
1/2 teaspoon ground black pepper (divided)
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
1/4 cups chopped walnuts, toasted
4 ounces crumbled goat cheese (chevre)
2 tablespoons snipped fresh chives

Directions

Preheat oven to 400F. Prepare Lemon Vinaigrette; cover and set aside.

Lemon Vinaigrette: In a medium bowl whisk together 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons Dijon-style mustard, 1/2 teaspoons finely shredded lemon peel, and 1/2 teaspoon honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.

Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.

Dessert time!

Apple Lemon Cake

Ingredients:

3 medium apples
3 cups flour
1/2 cup oil
1 cup chopped pecans
2 cups sugar
1 cup butter melted
1 tsp baking soda
1 medium lemon
1 tsp baking powder
2 eggs

Glaze:

1 cup powder sugar
2 Tbs butter softened
1 tsp grated lemon zest
1 Tbs honey
3 Tbs lemon juice

Directions:

Peel, core and chop apples, grate lemon zest set aside but squeeze juice on apples, set aside.
Pour butter into mixing bowl and beat in eggs.
Beat in sugar and 3 tsp of lemon zest.
Sift dry ingerdients and mix into batter.
Fold in apples and nuts.
Pour into a greased and floured tube pan.
Bake in a 350F oven for 1 hour and 20 minutes or tested and done.
Cool in pan 10 minutes.
Turn onto wire rack.
Prick holes in the top of the cake.
Mix glaze ingredients and spread over wam cake

Nutrition Fact For The Week: Fennel

2011-04-08T14:08:00.000-07:00

There are many edible parts of the fennel plant from the white bulb to the long stalks, the green leaves, though the flowers should not be eaten the seeds that grow from them are very good and nutritious for you.

The volatile oil found in fennel offers a variety of benfits for your body such as its ability to protect the liver, reduce inflammation and can aid in the prevention of cancer. The fennel bulb is packed with vitamin C and fiber. Cholesterol levels lower when eating fennel and is a useful way to prevent colon cancer. Fennel is a great souce of folate, which is a B vitamin, and potassium so it lowers blood pressure.

So we know that many parts of fennel can be eaten but there are also quite a few ways to prepare it. Fennel can be cut in a variety of ways depending on how you are serving it. The easiest and best way is to slice it vertically down the bulb. The stalks go great in soups or stews, the leaves can be used as a spice or to color up the presentation of a plate.

Here are some great recipes to get you started!

Roasted Fennel
Ingredients:

2 fennel bulbs, stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar

Directions:

Preheat oven to 400°F.
Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat.
Line baking dish with silpat or aluminum foil and lay out pieces of fennel
Roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Shaved Fennel Salad
Ingredients:

1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese

Directions:

Mix all ingredients together and serve.

Information was found at whfoods.com
Its a great website to find out all kinds of nutrition facts on our veggies!

Additional Recipes For The Week

2011-04-07T12:51:00.000-07:00

Roasted Beet & Avocado Salad with Goat Cheese & Dandelion Greens

Ingredients:
4 medium sized red beets
3 TBL balsamic vinegar
2 TBL extra virgin olive oil
1 TBL granulated sugar
1/8 TSP kosher salt
1/8 TSP freshly ground black pepper
1 cup dandelion greens, shredded
2 ripe avocados
Goat cheese

Directions:
Preheat oven to 400°F.
Trim beet roots of their stems and scrub under warm water to remove any soil. Wrap beets in aluminum foil and roast them in oven for 1 hour or until beets are cooked (when a knife easily pierces through the center of the largest beet).
When beets are done, unwrap and submerge them in ice water until they are completely cooled.
Meanwhile, in a medium bowl whisk together the balsamic vinegar, olive oil, sugar, salt and pepper until the mixture has emulsified.
Halve the avocado, remove pit, criss-cross cut the avocado’s flesh (see above photos) and scoop out flesh into a large bowl.
Once beets have cooled, peel and gently cut them lengthwise into ¼” discs. Cut the discs into ¼” batons. Add the beets and shredded dandelion green to the large bowl with the avocados.
Pour balsamic vinegar over beet-avocado mixture, and gently toss salad being careful not to break the beet batons. Let salad sit in refrigerator for up to an hour (allowing time for the vinegar to breakdown and tenderize the dandelion greens).
Put salad in a serving bowl.
Dot the salad with pats of goat cheese.

Sweet Potato Puff

Ingredients:
3 medium sweet potatoes
1/2 cup milk
1/2 cup sugar
2 eggs
1/3 cup butter or margarine, melted
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Praline Topping

Ingredients:
1/2 cup brown sugar, packed
1/2 cup chopped pecans
2 tablespoons butter or margarine, melted
1/4 cup flour

Directions:
1. Bake sweet potatoes until tender. Remove pulp and beat for 2 minutes with electric mixer. Let cool to room temperature. Add milk, sugar, eggs, butter or margarine, nutmeg, cinnamon and beat to combine.
2. Coat a 9-inch pie plate with vegetable oil spray and spread the sweet potato mixture evenly. Bake 20 minutes at 400 degrees, or until set.
3. Combine topping ingredients and spread topping over hot sweet potatoes and bake an additional 10 minutes before serving.

Warm Artichokes and Bacon over Dandelion Greens

Ingredients:

1/4 pound bacon, sliced

4 cloves garlic, sliced

1/4 cup white wine vinegar

2 tablespoons Dijon mustard

3/4 pound baby artichokes, halved and cleaned

Salt and Freshly ground black pepper

1 pound dandelion greens, cleaned

3 hard boiled eggs, sliced

Directions:

In a large saute pan over medium heat, add the bacon and cook until the fat is rendered and the bacon is brown and crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside. Remove all but 2 tablespoons of the bacon fat from the pan.
To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute. Deglaze with the white wine vinegar and reduce by 1/4. Remove from the heat and stir in the mustard. Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes. Season with salt and pepper.
Place the dandelion greens on a large platter. Pour the artichoke mixture over the greens. Garnish with the reserved bacon and the eggs.

Nutrition Fact For The Week: Dandelion Greens

2011-04-03T19:26:00.000-07:00

Dandelions. The first thing we think of are those annoying yellow weeds that surround the house and never go away no matter how many times their picked. But the dandelion green is actually a great food to include in your diet. Not only is it a versatile green that can be used in a variety of different meals but it has many medicinal uses as well.

Dandelion Greens are low in saturated fat and cholesterol and are high in lots of needed vitamins and minerals. There high in dietary fiber, vitamin A, C, E, K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Potassium, Manganese, Folate, Magnesium, Phosphorus and Copper. That's a mouthful! With all the great things found its easy to understand that they are good for our health aid in losing weight. The magnesium found in the dandelion green is responsible the energy and stamina production in our body. Dandelion greens have about as much iron as spinach and has four times as much vitamin A as a head of lettuce. With all good vitamins and minerals crammed into these annoying lawn weeds of course they would have some medicinal uses.

Dandelion greens aid in digestion and they reduce swelling and inflammation. They can be used to treat viruses, jaundice, edema, gout, eczema and acne. So not only does eating dandelion greens help in weight loss but also gives you a great complexion too.

Here is a great way to cook dandelion greens that is fast and easy:

Boil them for five minutes.
Steam them until they are tender, 1 -- 2 minutes.
Saute one cup of greens for 1 -- 2 minutes with 1 tablespoon olive oil and 1 teaspoon sesame seeds. Serve with a dash of tamari or soy sauce.
To remove the bitterness from plants that have already flowered, you can blanche them in a pot of boiling salted water, drain and blanche them again.

Our April Fools Farmers' Dinner

2011-04-03T19:25:00.000-07:00

On April 1 we had our second farmer's dinner to a sold out crowd at the Bacchus Restaurant and it went even better than the first. The appetizers were served out on the patio in celebration of this beautiful weather. There were olive oils from B.R. Cohn dipped in bread, balsamics drizzled over strawberries and lamb barbeque sliders. The cheese platter offered specialty cheeses from Vella Cheese. Pairing the delicious appetizers were wines and olive oils from B.R. Cohen. With the sun still shining, everyone was content to stay outside, eat and drink with each other.

Chef Nolan was hard at work creating a wonderful menu where local vendors were the star of the dinner. As everyone sat in the restaurant three dishes were placed at every table. First were the spinach and vella asiago cheese souffles. They were creamy and light, allowing you to eat another one without ruining your appetite. Next were the grilled delta asparagus that had a great crunch to them and were dizzled with a blood orange olive oil and ginger balsamic. The green onion fry bread was beautifully plated with pancetta, arugala and mezzo secco jack all piled high on flat bread.

The main course was delivered to the tables family style and offered everyone the chance to pass plates around. The balsamic braised lamb osso bucco was served atop of grist mill polenta. The lamb was cooked perfectly and easily fell away from the bone. The polenta was a great accompaniment as it was creamy and rich like the flavor of the lamb. Valley End Farm's very own swiss chard colored the plate and was a great addition with its color and flavor. Vella's toma cheese was sprinkled on top of the entire creation.

Desert was an olive oil browie, made with a twenty-five year old balsmic vinaigrette. It was displayed with a caramel and balsamic gelato and a blood red orange. It was such a great twist biting into a chocolate browie and getting after tastes of the blood orange balsamics.

We couldn't be happier with the way the dinner turned out. Spending it with friends and family and eating foods from the community made it a night to remember. People are already making reservations for the next one since this one was sold out!

Our Next Dinner

On May 6 we will have another Farmer's Dinner that will showcase more local foods and wines. RSVP the Doubletree Hotel at (707) 586-4679.

Additional Recipes For The Week

2011-03-27T17:19:00.000-07:00

Five minute Bok Choy
Ingredients:

1 medium bunch bok choy
1 medium clove garlic, chopped or pressed
3 TBS low-sodium chicken or vegetable broth
1 TBS extra virgin olive oil
1 tsp lemon juice
3 TBS dried sunflower seeds
sea salt and pepper to taste
Optional: chicken and shiitake mushrooms

Directions:

Cut the leafy portion of the bok choy into 1/4-inch slices to ensure they cook al denté. Cut the stems into 3/4-inch slices because if they are cut too thin, they will become watery. Let stems and leaves sit for at least 5 minutes to enhance their health-promoting benefits.
Chop or press garlic and let them sit for at least 5 minutes.
Heat 3 TBS broth over medium heat in a stainless steel skillet.
When broth begins to steam, add stems and cook uncovered for 1 minute. Add leaves, cover, and continue cooking for 3 more minutes.
Toss with lemon juice, olive oil, garlic, and sunflower seeds. Add salt and pepper to taste.

Sauteed Collard Greens and Bok Choy

Ingredients:
6 slices bacon
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, halved
1/2 cup coconut milk
1/4 cup soy sauce
1 tablespoon grainy mustard
4 cups thinly sliced collard greens
4 cups very thinly sliced bok choy

Directions:
Cook the bacon in a large skillet until crisp. Drain on paper towels, then crumble into small pieces.
Combine the oil and butter in a small saucepan, add the garlic, and bring to a simmer over low heat. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not to let it burn. Remove the garlic with a slotted spoon and set aside; reserve the oil.
In another small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat, and stir in the mustard and bacon.
Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. Add the collard greens and bok choy, and cook, stirring frequently, until the greens start to wilt. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened. Add reserved garlic.

Potato Pancakes
Ingredients:

1/2 lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. butternut squash, peeled, deseeded, diced and boiled
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
2 tsp. fresh chives, chopped
1/4 cup sunflower oil

Directions:

Using a food processor, combine mashed potatoes, crookneck squash, eggs, flour, salt, black pepper and chives until a dough ball forms.

Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until ¼ inch thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.

Special Event At University Of Sports

2011-03-27T17:18:00.000-07:00

The energy was high from the start as vendors began setting up for the day.

Our lovely veggie box and honey jars

Promoting our organic boxes at the Health & Lifestyle Expo
at University of Sports.

Similar to last weeks event held at Club One, we were at the University of Sport: Health, Fitness and Sports Club this past Saturday. The Health and Lifestyle expo consisted of many different vendors with the same goal in mind: to keep you healthy whether it be through body, mind or spirit. Inside the basketball area of the gym each business set up their own station and eagerly waited for guests to stop by and talk. There was plenty to see from anti-aging creams to massages to a bouncy house for the kids.

Valley End Farm was promoting our organic veggie boxes and providing all who signed up with a chance to win a free box. There was music, laughter and great conversations that filled the air. Chances to win prizes happened every half an hour and kept all anicipating the next one when their name was not called.

We had our face painters back for another rainy day and it proved to be a great success. Children ran to and from the boucy house to the face painting station to get whatever their heart desired painted onto their cheeks and hands. We were so happy to be a part of another great event especially since this particular one benefited the American Cancer Society.

Nutrition Fact For The Week: Bok Choy

2011-03-27T15:52:00.000-07:00

This delicious vegetable belongs to the cabbage family. It's popular in asian cuisine, and like its numerous names, has multiple uses. Bok choy is low calories high vitamins. It's delicious in stir fries or sauteed by itself. It's so delicious we had to make it the star of the week for this week's nutrition fact post.

Besides being used in stir fries, Bok Choy is also in soups and spring rolls. Along with the green leaves the thick stems attached are also edible.

Bok Choy is known for its high source of vitamins especially vitamins C, A and K. Its has folate, B6 and other B vitamins. Though it isn't considered a complete protein, this cabbage member has all but two amino acids. From one serving of Bok Choy you'll recieve 7% of your daily calcium intake and all essential minerals. Bok Choy is known for its somewhat spicy and bitter taste which is a characteristic of most of the cabbage family. However, researchers have been studying the sulfuric compounds that gives it that distinct flavor and attributing that to Bok Choy's ability to prevent cancer. Though researchers are still studying the effects of Bok Choy there is no doubt that eating this healthy leaf is a good thing.

Bok Choy is one of the most nutrient dense food and can be enjoyed cooked or served raw. Check out this recipe that is sure to have you wanting more after its gone:

Braised Bok Choy

Ingredients:
8 baby bok choy or 3 regular bok choy
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
2 cups coarsely chopped shiitake mushrooms
2 large cloves garlic, chopped, optional
1 tablespoon unhulled sesame seeds, lightly toasted *

Instructions:
Cover bottom of large skillet with 1/2 inch water. Add bok choy (cut baby bok choy in half lengthwise or cut regular bok choy into chunks).
Drizzle with liquid aminos. Cover and cook on high heat until bok choy is tender, about 6 minutes.
Remove bok choy and add mushrooms and garlic to the liquid in the pan.
Simmer liquid until reduced to a glaze. Pour over bok choy. Top with toasted sesame seeds.
*Lightly toast sesame seeds in a pan over medium heat for 3 minutes, shaking pan frequently.

Nutrition Fact For The Week: Pinto Beans

2011-03-21T09:34:00.000-07:00

This week we look at the pinto bean—with its great source of fiber, this bean is a great side dish for any meal. Just one cup offers, over fifty percent of your daily intake of fiber. Combining pinto beans with whole grain foods, such as brown rice, provides for a fat free meal that contains plenty of protein. Called pinto, meaning “painting,” it is a beautiful bean that aids in lowering cholesterol, keeps sugar levels from rising after meals and tastes really good.

Like any source of fiber, pinto beans are very helpful in digestion. When fiber combines with bile it increases production in the large intestine and prevents constipation. Foods high in fiber like the pinto bean have also been capable of preventing such digestive disorders as the irritable bowel syndrome.

Pinto beans are great sources of folate and manganese, vitamin B1 and rich with the minerals phosphorus, iron, magnesium, potassium, and copper. With all this good stuff found in them as well as a variety of ways to eat them, pinto beans can easily be included in any kind of diet.

Plenty of great nutrients found in one cup!

There have been studies done that suggest that eating high fibrous foods are a good way to prevent heart disease. So eating pinto beans would help regulate your digestive tract, act as a means to keep your heart healthy and keeps your sugar levels steady after meals. But that’s not all. The high amount of potassium and low amount of sodium keep blood pressure from rising and protect your body against atherosclerosis. While the pinto bean is stabilizing blood sugar levels, energy is being burned at a slow, steady pace, giving you more power throughout the day. Since there is more energy being stored for longer, it can help replenish iron—a very good thing to have for menstruating women.

The dried pinto beans found in this week’s veggie boxes can be prepared with ease and ready to serve at anytime of the day. You can either pre-soak the beans, which reduces some of the sugars, or rinsing them in a strainer. Boil the beans for two minutes and then let them stand for two hours. Now to cook the beans place them in a pot with three cups of water (or broth) for every cup of beans. Boil, then reduce and cover. It’s as easy as that and this is just one way to cook them there are many more!

This information was found on the World's Healthiest Foods website

Additional Recipes For The Week

2011-03-21T09:33:00.000-07:00

Traditional Swiss Chard and Beans
1/2 large onion, diced
garlic, minced, to taste
2 tablespoons olive oil
1 large bunch red (Swiss) chard, chopped
1 (15 ounce) can white or navy beans, drained
salt and pepper, to taste

Directions:
1. Sauté onion and garlic in olive oil over medium heat. Add chard.

2. Add the beans. Heat up until chard becomes soft but not mushy.

3. Salt and pepper to your taste.

Pinto Bean Hummus

1 398 ml. Can of organic pinto beans, rinsed and drained
2 minced garlic cloves, roughly chopped
handful of Italian Flat Leaf Parsley, roughly chopped
2 big Tblsp. Tahini
juice of half a lemon
Olive oil
1 rounded tsp. fresh minced Rosemary
Salt and pepper to taste

Directions:
Just put everything into the food processor – slowly drizzle in olive oil until you get the right consistency. This was on the thick side – which I liked, but if you want it thinner, just add in more olive oil.

Mashed potatoes and Butternut Squash

2 1/2 pounds russet potatoes, peeled, cubed
2 1/2 pounds butternut squash, peeled, seeded, cubed
8 large garlic cloves
1/4 pound (1 stick) margarine, room temperature
Ground nutmeg

Directions:

Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)

Special Event At Club One

2011-03-21T09:32:00.000-07:00

Our colorful booth with a bean bag toss game and ants on a long snacks for any passerbys.

Our face painters hard at work creating paintings for the children who came to
sign up for summer camp and swimming lessons.

This past Saturday Valley End Farm was at Club One painting faces, playing games and selling our delicious organic produce. With the rain bellowing outside, many vendors lined the hall of the exquisitely decorated gym located in Petaluma to promote their businesses. We were one of the vendors, offering delicious snacks like ants on a log and veggie straws and playing games with the little ones that searched for fun things to do.

The event began at ten and offered gym attendees the chance to sign their children up for swimming lessons and summer camp. There was a multitude of things to do and we were happy to be a part of the action.

Across from our booth, which was painting kittens, butterflies and flowers on little girls and dinosaurs, cars and basketballs on little boys, was complimentary food for all who attended. There was plenty of conversation, good food and activities lining the walls as the weather aided in keeping everyone inside where it was warm and dry. Children roamed the hall looking for things to do while patient parents tried to converse with the different vendors.

Our face painting area was a hit as children lined up to have their favorite animal, sport or fruit painted onto their cheek. Children won prizes for the bean bag toss game; all the while parents had time to explore our veggies and sign up for our weekly boxes. Kids loved the celery sticks, flowing with peanut butter and sprinkled with raisins to create our ants on a log and we loved them too! It was a fantastic day, albeit a cold one, to be at Club One with families and friends.

Additional Recipes For The Week

2011-03-15T09:31:00.000-07:00

3- Minute swiss chard (Prep and Cook Time: 15 minutes)

Ingredients:

1 lb. Swiss chard, chopped

1 medium clove Chopped Garlic

1 tsp. fresh lemon juice

3 TBS extra virgin olive oil

salt and black pepper to taste

Optional:

6 kalamata olives

1/2 cup feta cheese

1 tsp. tamari soy sauce

Directions:

Chop garlic and let sit for 5 minutes to bring out its health-promoting properties.
Use a large pot (3 quart) with lots of water. Make sure water is at a rapid boil before adding Swiss chard.
Cut off tough, bottom part of Swiss chard stems.
Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water.
Place in colander and press out excess water.
Transfer to serving dish and toss with rest of ingredients while it is still hot.
Using a knife and fork, cut Swiss chard into small pieces for better flavor.

Still haven't used the celery root? Here's a great celery root, carrot and beet salad. Don't shy away from the beet remember they are from the chenopod family along with its brother, Swiss chard... that means they’re really good for you!

For vinaigrette

3 tablespoons minced shallots

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 tablespoon Dijon mustard

2 teaspoons minced garlic

1/3 cup olive oil

For salad

1 1/2 cups matchstick-size strips peeled celery root

1 1/2 cups matchstick-size strips peeled carrots

1 1/2 cups matchstick-size strips peeled beets

1 5-ounce package mixed baby greens

Toasted hazelnuts (optional)

Crumbled goat cheese (optional)

Low-fat Broccoli Mushroom Leek Quiche

Ingredients

1 pie shell (store-bought or homemade)

1 tbsp. olive oil

1 leek

8 mushrooms

2 cloves of garlic, minced

1 broccoli crown

2 stems of fresh rosemary

3 eggs

1 1/4 cups skim milk

1/2 tsp. salt

1/2 tsp. pepper

Shredded Swiss, cheddar, and Monterrey Jack cheese (optional)

Directions

If you're using a frozen pie shell, remove it from the freezer. I used one made by Wholly Wholesome. Preheat the oven to 350° F.
Place a pan on medium heat and add the olive oil. While that's heating up, slice the leeks and add them to the pan.
Slice the mushrooms and mix them in with the leeks. Add the garlic and stir often. Don't cover the pan because you want the water to evaporate. Allow to cook for five minutes.
Cut up the broccoli crown in small pieces and add that to the pan. Cook for another five minutes, then add the fresh rosemary. Mix well and cook for one more minute and then remove from the heat.
In a separate bowl, crack the three eggs and scramble them slightly. Add the milk, salt, and pepper and stir well.
Pour the vegetable mixture into the pie shell.
Place the pie shell on a foil covered cookie sheet. Then carefully pour in the egg mixture. If you want to, sprinkle some cheese on the top. Since this quiche contains no cream, it takes longer to cook, so bake for 40 minutes. You'll know it's ready when you poke a knife in the quiche and it comes out clean.
Allow to cool for at least 10 minutes before cutting. It tastes great out of the oven, but even better the next day, just warm it up in the microwave.

Toasted Sweet Potatoes with Black Beans

Ingredients (use vegan versions):

2 tablespoons olive oil, divided
1 medium sized sweet potato, cubed finely
salt and pepper, to taste
6-7 cloves garlic, finely chopped
1 small red onion, finely chopped
2 roma tomatoes, chopped
1 (15 ounce) can black beans

Directions:

      1. In a pan, add some olive oil, and let the pan heat up, add the sweet potatoes, garlic, and some salt and pepper. Let the potatoes roast, flipping them over occasionally.
      2. While sweet potatoes are cooking, in another pan heat up some more olive oil. Add red onions and let simmer for a few minutes. Then add black beans, and tomatoes, and let the whole concoction simmer for ten minutes or longer.
      3. When potatoes are finished cooking, and black beans have simmered for a while, combine everything together, and serve!

Serve on tortillas with a dollop of sour cream. Serve as enchiladas and top with shredded vegan cheeses. Or just eat plain, it is delicious either way!

Nutrition Fact For The Week: Swiss Chard

2011-03-15T09:30:00.000-07:00

Did you know that swiss chard can help control your blood sugar levels? Or that it is the second most nutritious vegetable? One of the veggie's in this week's box is swiss chard and not only does it taste good in a variety of meals but it is also very good for you.

One cup of swiss chard provides your body with
all these nutrients.

Vegetables are a great source of phytonutrients, chemical compounds believed to benefit our health, and each vegetable is said to have a unique amount of phytonutrient content. Swiss chard has thirteen different polyphenol antioxidants, which is a type of phytonutrient and contains a cardioprotective flavonoid, the same stuff found in broccoli and kale. What also makes swiss chard so good for you is the syringic acid, and though the name might not sound like the best thing to be including in your diet, this very stuff is what gives the chard its ability to control blood sugar. The syringic acid reacts with the enzyme, alpha-glucosidase, which allows for a smaller amount of carbs to be broken down into simple sugars and as a result keeps your blood sugar at a steady level. So basically swiss chard = good for you. But that's not all.

Another phytonutrient found in swiss chard is betalains that are high in antioxidant pigments (the same stuff in beets). The reddish-purple and yellowish pigments are both found in the stem of th chard so now its doubly good for you. Like the syringic acid, betalain pigments doesn't sound like something that would benefit your health but it does. These pigments found in chard provide you with antioxidant, anti-inflammatory, and detoxification support. Though the latter is something we all don't enjoy talking about we can agree that when that part isn't working right it can make for a miserable day. But enough of that, let's talk about this vegetable's second place ranking because of its nutritional value.

Swiss chard, which is second to spinach, belongs to the chenopod family. This family four of beets, spinach, chard and quinoa tops the chart and has many unique health benefits that aren't found in other food groups. So just to recap on swiss chard's phnomenal record of keeping us healthy, we know that the syringic acid aids with blood sugar levels because it slows the breakdown of carbs into sugars. The pigments provide us with antioxidants. It's filled with vitamins, minerals, lots of fiber and has a great supply of calcium to keep bones strong. With all the benefits to including swiss chard in your diet and of course the spectacularly colorful stems, its hard to believe anyone can say no to any meal with this veggie in it.

There are a variety of ways to cook, prepare and eat swiss chard. According to the World's Healthiest Foods, a nonprofit website goal oriented in creating a healthier world, the healthiest way to eat chard is by boiling the leaves in order to free the acids and sweeten the taste.

This information was found on The World's Healthiest Foods website (http://www.whfoods.com/)

We will have some more great ways to enjoy chard in our next post that will incorporate some of last week's veggies that might not have gotten eaten yet. Enjoy!

First Farmer's Dinner Is A Huge Success

2011-03-10T21:26:00.000-08:00

The guests traveled from table to table trying local cheeses, mushrooms, pâtés and wines.

Our Sonoma State interns with Executive Chef of the Doubletree Hotel Don Nolan.

Beautiful mushrooms from Sebastopol

Delicious pork belly and garlic sausage with maitake mushrooms and baby purple sprouting broccoli served family style.

^{On Friday March fourth we had our first Farmer’s Dinner with the Doubletree Hotel in Rohnert Park. The dinner was held at the Doubletree’s restaurant Bacchus and was a success from the start. At 6:30 the event began with wine tasting and other delicious appetizers. Guests mingled with the crowd and chatted with the farmers as well. It was all about promoting local foods and wines at the dinner and the ability to converse with the farmers made it a relaxing start to the night.}

^{We had Gourmet Mushrooms from Sebastopol, uniquely grown in a variety of jars. Also from Sebastopol there was Redwood Hill Creamery that showcased their delectable cheeses with the accompaniment of honey straight from the comb. Our very own baby purple top turnips allowed people to try this delicious root vegetable with some Dijon mustard and black salt. Next to the turnips there was broccoli raab in all its glory. Great pinot gris and pinot noirs from Macmurray Ranch had everyone rushing over for another refill. Even better than the wines, cheeses, pâtés and mushrooms was the hospitality that the farmers and Executive Chef of the Doubletree Don Nolan had for everyone present. Conversations overflowed from table to table and Chef Nolan was constantly floating through the room chatting with the guests. As 6:30 turned into seven guests moved into the dining room for the main event.}

^{The first course arrived within minutes of being seated in the charming Bacchus restaurant. Valley End Farm’s very own mizuna salad was topped with almond wood smoked duck from Reichart Farm, raw goat feta, almond kumquat and finished with a drizzle of ginger balsamic dressing. The presentation was phenomenal and the taste of each element provided for a party in your mouth feeling. In between courses, there were epi loaves from Full Circle Bakery and olive oil for dipping. Following the salad, the main dish was a duck cassoulet. The plate was filled with pork belly and deliciously glazed garlic sausage. The meat was joined with sides that ranged from Rancho Gordo heirloom beans to red mustard greens, baby purple sprouting broccoli and tasty maitake mushrooms. The best part of the dinner was the way it was served. The food was presented on plates that centered the table; this family style way of dining provided a greater connection to those that shared the table with you.}

^{Of course we can’t forget about dessert and when it comes to dessert there is no contest that each person wants his or her own plate. An individual plate of fresh strawberry rhubarb cobbler and a beautiful scoop of gelato hit the spot. The combination of warm strawberries and rhubarb with the coolness of vanilla gelato was an appropriate way to end the evening. There was a perfect amount of food presented and allowed you to leave the restaurant without having to let loose a few notches on your belt.}

^{It was a wonderful evening. Showcasing all local foods and wines is a great way to get the community together and provide a direct connection from the farmer to the foodie. Chef Nolan provided a superb dinner with all the different foods that we and other local farms provided. With bellies that left full and satisfied, it’s easy to admit that we can’t wait for the next dinner coming in April.}

Our Next Dinner

^{On April fool’s day we will be having another Farmer’s Dinner that will provide more chances to meet the farmers and taste the foods of the local community. These Farmer’s Dinners will be happening every first Friday of the month so mark them on your calendar! RSVP the Doubletree Hotel at (707) 586-4679 and feel free to leave us any comments, whether good or bad, about the dinner.}

This Week's Recipes

2011-03-10T16:52:00.000-08:00

Not a soup person? Still unsure about what to do with that celery root? Here are a few recipes that places this root at the center of your meal.

Apple and Celery Root Salad

Ingredients
1¼ - 1½ lb celery root (celeriac)
1 tart cooking apple, peeled, cored and cut into ¼ inch slices
½ cup freshly made mayonnaise
¼ cup sour cream
1 tbsp finely chopped parsley
1 tbsp finely chopped fresh dill
Freshly ground black pepper

Directions
Take a large mixing bowl and mix together mayonnaise, sour cream, dill, parsley, salt and few grindings of pepper. Slowly stir in the apple slices, cover the bowl and keep it aside. With a sharp knife, gently peel the celery root and slice crosswise into 1/8 inch pieces. Put the slices into lightly salted boiling water to cover them completely and cook uncovered over moderate heat until tender, for 20 - 25 minutes. Drain and dry the celery root slices with paper towels. Add the slices to the dressing, stir gently and serve. In case you have to use a celery root substitute, you can go for a celery seed substitute, which works equally well.

Potato, Green Bean and Celery Root Puree

Ingredients
1 lb baking potatoes, peeled & cut into 1 inch cubes
1 lb green beans, trimmed & cut
6 tbsp cold unsalted butter
2 tsp salt
1 lb celery root

Directions
In a large saucepan, put the potatoes and celery root with 2 inches of cold water. Bring it to boil and add green beans to it. Reduce the heat to medium and cook the vegetables until tender, about 20 - 25 minutes. Drain and return the vegetables to the pan, and over high heat cook the vegetables for about a minute, shaking constantly to evaporate the excess moisture. Be careful not to burn the vegetables. Transfer the cooked vegetables to a food processor or blender, add 5 tbsp butter and salt to taste. Once the mixture is smooth, pour the mixture in a buttered casserole dish and top with the remaining 1 tbsp butter. In a preheated oven, bake the puree for 20 - 25 minutes at 400 °F and serve hot.

Celery Root Soup with Granny Smith Apples

Ingredients
2 medium celery roots, peeled and cut into 1-inch cubes
3 tbsp extra-virgin olive oil
2 quarts faux chicken or vegetable broth
1 cup thick Cashew Cream
1 unpeeled Granny Smith apple, very finely diced
2 stalks celery, chopped
1 large onion, chopped
Freshly ground black pepper
1 bay leaf
Sea salt
Chive oil

Directions
Take a large stockpot and keep over medium heat. Sprinkle the bottom with a pinch of salt and heat for a minute or so. Add the oil and heat for 30 seconds, then put the celery root, celery, and onion and cook for 6 - 10 minutes, stir in between until soft but not brown. Now add the stock and bay leaf, bring to a boil, then lower the heat and simmer for 30 - 35 minutes. Pour the cashew cream and let it simmer for another 10 minutes. Pour the soup into a blender, blend on high and season with salt and pepper to taste. Transfer the soup in to serving bowls and add a spoonful of the diced apple to the center of each serving. Drizzle the chive oil around the apple for flavor, and serve.

Celery Root Mashed Potatoes with Horseradish

Ingredients
2 celery roots, peeled and cut into 1 inch cubes
3 pounds baking potatoes, peeled and cut into 1 inch cubes
1 tbsp grated fresh or prepared horseradish
1 teaspoon salt and kosher salt
½ cup heavy cream
½ cup (1 stick) unsalted butter
Freshly ground black pepper
Chopped fresh chives, for garnish
Extra virgin olive oil

Directions
Take a medium saucepan and put the celery root and potatoes in it. Cover with cold water, add a tsp salt and bring it a boil. Allow it simmer for 15 - 20 minutes, until the celery root and potatoes become tender. Drain the water from the vegetables and transfer them into a large mixing bowl. Add the cream, butter and horseradish and stir well until the cream is absorbed and the mixture is smooth. Flavor with kosher salt and pepper, garnish with chopped chives and before serving drizzle with a healthy dose of olive oil.

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Directions:

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Ingredients:

Dircections:

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Directions:

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Ingredients:

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Ingredients

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This Week's Recipes

1 refrigerated pie crust
3/4 pound deli-sliced roast beef
1 can (8 1/2-ounce size) mixed vegetables (drained)
1/2 cup shredded cheddar cheese, divided
non-stick cooking spray
1 package (20-ounce size) refrigerated mashed potatoes
1 jar (12-ounce size) beef gravy