Originally Posted by Efrain Barragan on Friday, September 30, 2011
Clif Family Foundation supports an organization called “Seed Matters”, which advocates for the protection and improvement of organic seed to ensure healthy, nutritious, and productive crops to feed people now and in the future. This led us to hold a Seed Saving Workshop as our CSA program comes to an end for the season.
We spent a wonderful Tuesday evening at Velo Vino soaking up all of Colby Eierman’s knowledge of seed saving, storage, and cultivation, as well as benefitting the Napa Local Food Advisory Council. Colby is truly a fount? of information when it comes to horticulture.
Of course, whenever we do any event here in Napa Valley food and wine are vital! We had a tasty selection of nibbles made from vegetables from Clif Family Farm. The evening would not be complete without a selection of delicious Napa Valley Reserve Wines! Most of the group started with the Rte. Blanc Sauvignon Blanc and then moved on to either kit’s killer cab or our Climber Limited Release Bordeaux Blend. A good time was had by all, and we learned so much at the same time!
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Chop several tomatoes - preferably an assortment of color. Finely chop two cloves of garlic & add to the tomatoes. Snip several basil leaves & add. Sprinkle with sea salt, (I like the course kind)
Gently mix all ingredients with a generous pour of olive oil and a smaller portion of balsamic vinegar (about one part olive oil, to a one half vinegar) It is really to each person's taste, so adjust accordingly
Slice a baguette. Toast in the oven to crisp. Once the bread cools, spread a thin layer of goat cheese, the creamier style the better. Top with tomato mixture & garnish with some additional basil slivers
Let the bruschetta sit for a few minutes before serving so the bread underneath gets a chance to soften a bit and the flavors meld together.
Pizza dough- Trader Joe’s has great refrigerated dough for those who do not have the time or patience to make their own..a practical solution!
1-2 lbs of small potatoes thinly sliced(you can layer them as much as you like), fingerlings, baby red potato
Good handful of fresh rosemary chopped
3-4 cloves Garlic Chopped
Clif Family Extra Virgin Olive Oil
Fleur de sel and pepper.
Spread pizza dough out on floured baking sheet. Spread out sliced potatoes on pizza dough, layering if you want more potatoes. Sprinkle with chopped garlic and rosemary. Drizzle with EVOO. Salt and pepper.
Bake at 400 degrees until golden and bottom is crispy.