Originally Posted by Efrain Barragan on Tuesday, December 17, 2013
If you joined us for our December wine club pickup party, you may have had the chance to try these delicious biscotti made with our Dark Chocolate Sea Salt Almonds and olive oil. Perfect for holiday entertaining, we wanted to share this recipe with you from Kay Wilson. She does such a fabulous job bringing our products to life in new and interesting ways!
1 cup sugar
Zest from one small orange
3 tablespoons Gary & Kit’s Napa Valley Extra Virgin Olive Oil
1 teaspoon almond extract
2 cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup Gary & Kit’s Napa Valley Dark Chocolate Sea Salt Almonds
Preheat oven to 375 F. Add sugar to the bowl of a food processor fitted with a steel blade. Peel the zest of the orange onto the sugar being careful not to go to deep into the bitter white pith. Process the sugar until the zest is finely ground. Add the eggs, olive oil and extract to the orange sugar; process until combined and smooth. Mix together the flour, baking powder and salt in a small bowl and add to the top of the wet ingredients. Pulse until the mixture just comes together as a dough. Remove dough onto a floured surface and work the chocolate covered almonds into the dough by lightly folding and kneading. Divide the dough into two equal logs and place onto a parchment lined cookie sheet. Bake 20-25 minutes until lightly golden brown and firm to touch. Remove to cooling rack. Once cool move the logs to a cutting board and make diagonal ½ inch slices using serrated knife. Place slices on cookie sheet and bake a second time about 5-10 minutes until crisp. Cool completely and store in an airtight container to maintain crispness.
Makes about 4 dozen small biscotti.
Originally Posted by Efrain Barragan on Monday, December 9, 2013
Here at Clif Family Winery we are always happy to share a few recipe ideas to add some cheer to your holidays. Over the next couple of weeks we will be sharing some of our favorites using ingredients from the farm and our Gary & Kit’s Napa Valley line of specialty foods. Happy Holidays!
A fantastic crop of figs harvested this year now has amazing flavor in our jars of Gary & Kit’s Napa Valley Fig Preserves. Inspired by its figgy goodness we created a simple Fig Balsamic Glaze that gives incredible flavor and beauty to a store bought ham.
Fig Balsamic Glaze
1 jar Gary & Kit’s Napa Valley Fig Preserves
2 tablespoons Balsamic Vinegar
Fresh cracked black pepper to taste
Separate fig solids from the preserves using a fine mesh strainer. With a spoon press as much liquid from the solids as possible. Return clear preserves to jar (should have a little more than half a jar) and add balsamic vinegar and pepper to taste. (Reserve the fig solids for the chutney recipe below.)
Directions to glaze ham:
Purchase a ham that is fully cooked (the ham pictured is a bone-in Niman Ranch smoked ham)
Score a diamond pattern over the surface of the ham with a sharp knife. Poke whole cloves into the center of each diamond (more so for traditional good looks than flavor). Follow the heating directions on the label. In this case; placing the ham on a roasting rack, adding water to the bottom of the pan and tenting with foil and baking at 325F 10-12 minutes per pound. Once the ham has about 45 minutes of heating time remaining remove the foil and brush the surface with the fig glaze, and return it to oven and cook for 15 minutes. Repeat the glaze-and-cook 15 minute process three times until the ham is fully heated and the glaze gorgeous and glossy.
Cranberry, Fig and Ginger Chutney
Fresh cranberries, 1 bag (12oz)
Remaining fig solids from glaze
1” knob fresh ginger, peeled and
1 medium size shallot, minced
½ cup raisins
¼ cup brown sugar
1 teaspoon balsamic vinegar
½ cup Clif Family Winery Grenach Fresh ground black pepper, to taste
Add all the ingredients to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes until thickens some. Remove from heat and allow to cool before serving.
Originally Posted by Efrain Barragan on Wednesday, October 9, 2013
This past August I had the honor of participating in Clif Bar’s “In Good Company” program with 20 other people from all across the country. We spent ten days living and working side by side, doing construction work for a non-profit partner in West Oakland called City Slickers Farm. City Slickers Farms grows and sells fresh, affordable produce to the community and also helps people build their own backyard gardens so that they can grow their own food. The work that they do is really inspiring, and I’m grateful to Clif Family Winery and Clif Bar & Company for allowing me to participate in such an amazing project.
Upon arrival we learned that West Oakland is what they call a “food desert”, a place where people in the community have no access to fresh fruits and vegetables and do their grocery shopping at liquor stores etc. It seems hard to believe when we have such an abundance of fresh food in our backyard – West Oakland being just 60 miles away has no access to healthy food options.
We spent the week working on three projects, building a timber roof- outdoor classroom, a mobile woodshop and a washing station to wash produce. The work was hard but fulfilling. We learned how to work together as a team and also do things out of our comfort zone, like use a skill saw and share a room with a complete stranger. At the end of the week we were all best friends and formed long lasting friendships with each other. It felt good to give back to the community and spend the week doing hard labor.
To my fellow Clif Family Winery employees…if you have the opportunity to participate in the “In Good Company” program next year, please do! It’s a chance to do meaningful work, meet great people, learn something new and have a lot of fun!
A special thanks to Matt, Kevin,Tonia and Semar at Just Fine Design for doing such an outstanding job designing all the projects we worked on.
Originally Posted by Efrain Barragan on Wednesday, August 7, 2013
Blog post by Drew Erickson, Assistant Farm Manager
My Grandfather Clifford grew up on a farm in Door County, Wisconsin. That’s the thumb shaped peninsula that sticks out above the town of Green Bay. On the farm the family grew the area’s prized crop, sour cherries, a tree that requires pollination to produce fruit. He told me stories about what it was like growing up on the farm. A favorite story was how he and his two brothers were tasked with gathering the fire wood for the winter. As a ten year old young man he was felling trees with a cross cut saw, skidding logs behind a horse, and splitting the wood with an axe. I recently saw a census report that showed him and his brothers working 60 hours a week. Not surprising that he left the farm for the big city of Chicago at sixteen. He left the farm as a young man but never lost his connection to the land, and always understood the value of fresh, home grown produce.
In all his stories and during our visits back to Wisconsin, I never remember him talking about bees on the farm. My grandfather has passed away so I can’t ask him about his experience with bees, but we are lucky to have a great teacher in Rob Keller. As a new bee keeper Rob has helped me get over my fear of getting stung and taught me everything I know about bee keeping. He likes to remind me, “don’t get jiggy, and you won’t get stung.”
Today’s commercial bee keepers truck there bees around the country from crop to crop at the precise time of flowering. Drive through an almond orchard in California’s central valley in the spring and you will see shipping pallets stacked with four hives each. This is the bee’s first stop of the spring after a cold winter in the Dakotas. From the almond blossoms they bounce around the country strapped to the backs of 18 wheelers pollinating trees and making honey from the nectar of the crop. While this method has its place, and is responsible for effective pollination of a huge amount of the food we eat, this is not the life of our bees that live on the Clif Family Farm.
At the farm Rob has taught us a different way to care for our bees. We find a good spot for a colony. A place east facing to the morning sun, in a bright spot where it will get a little shade on a hot summer day, but not too much shade in the winter, near water, and most of all surrounded by a bounty of nectar and pollen producing plants. Once we find that perfect bee space, we build a stand and place the colony with the intention of leaving it there for the entire life of the hive.
Now that we have several hives placed around the property it’s time to let them grow. Throughout the season of nectar and pollen production we continually check the hives to make sure the queen is laying eggs and the workers have plenty of space to grow the colony. While a young colony will effectively pollinate trees, it does take some time to grow the hive to a point where it will produce honey. Most of our colonies are in their first year. For the first year it is important to leave some honey in the box to help the bees survive the winter. Once established, a healthy hive can produce loads of honey, given proper forage. So help a local bee keeper and plant some nectar producers in your yard.
Originally Posted by Efrain Barragan on Friday, May 17, 2013
Blog post by Drew Erickson, Assistant Farm Manager
There are two ways to raise a chicken. The modern method involves collecting fertile eggs and placing them in an incubator that maintains a proper temperature and humidity. The more advanced incubators even tilt the eggs back and forth to replicate a mother hen turning her eggs. Today’s chicken farms have entire rooms dedicated to incubating eggs. Once hatched the chicks are sent down a conveyer belt where workers check their sex and box them up for shipping. The box of young chicks has a two day window to make it to its destination where the farmer unpacks the chicks and places them in an artificial brooder that can be as simple as a cardboard box with a heat lamp. The chicks are fed starter feed and have free access to water. Eventually the chicks grow to adults and at eighteen weeks are ready for introduction to the rest of the flock. This is a great way to get started with poultry; it’s how we got our first few flocks of pullets (baby chickens). It’s how we got our ducks, and it’s still how we get our turkeys. This modern method is the easiest way to produce lots of birds, but it does have some drawbacks. Mainly, it is energy dependent, and a short power outage could result in the loss of hundreds of fertile eggs. It also requires petroleum for shipping. The cost of shipping live animals long distances in a short time frame is also very high. So how else do you produce chicks?
In our constant effort to reduce petroleum inputs we decided to breed our own chickens this year. Here’s how.
To insure the fertility of our eggs we isolated one of our roosters with four large hens. For a few weeks we continued to collect the eggs for eating. Once we were confident that the rooster had fertilized the hens we began collecting the eggs and storing them in a cool cellar. At this point it is important to turn the eggs once a day to keep the yokes from settling in the shell. As long as the eggs stay cool they will remain fertile but will not begin to develop. They remain viable for up to ten days.
Now that we had a few eggs we needed to heat them up to a precise temperature and humidity for twenty one days. As the days grow longer this is the time of year when hens, “ go broody,” meaning that they will stop lying and sit on a pile of eggs. So the simplest design, we created a nest in a quiet area, away from other birds, and put a broody hen on our collection of eggs.
On day 20 I went to check on Delaney, our broody hen, to clean her stall and refill her food. To my surprise, I could hear a faint peep-peep. Within 24 hours five of the seven had broken free of their shell and were safe and sound under her wings. Typically when you get your chicks in the mail or incubate your eggs under a heat lamp they are also brooded under a heat lamp away from other birds. In our case we are relying on Delaney to be our heat lamp. The chicks spent most of their first two days of life directly under her. On day three they set out on their own for water and their first meal. After snack time it wasright back to mom’s side. We will continue to monitor the situation closely. In a few days they will be allowed to go outside for the first time. While this may not be as efficient for a breeding operation trying to hatch hundreds of chicks at a time it does have its advantages. Our Pullets are gaining immunity from their mother. There is less hands on work for the farmer. Delaney isn’t afraid of the dark so power outages would not kill off our developing pullets. One bird can sit on up to a dozen eggs, which for most small holders this would mean being able to sustain a healthy size flock of layers while avoiding shipping costs (shipping live animals is not cheap). And if she is a good mother Delaney will teach the birds how to forage in our pasture. Over the life of a bird this will save our feed costs. Stay tuned to find out how our birds grow and for other fun Clif Family Farm adventures.
Originally Posted by Efrain Barragan on Thursday, May 16, 2013
On Tuesday morning, we were busy harvesting fresh produce from the Farm for our first CSA box of the season. We couldn’t ask for a better day of harvesting – a cool, sunny morning…just the way the veggies like it.
Our 30 CSA members (and a couple of lucky waiting list recipients) received a box of Scarlet Ono Turnips, Radishes, Red & Green Romaine Lettuce, Head Lettuce, Butter Lettuce, Green Garlic, Parsley, Chives, Sage and Oregano.
We are looking forward to a bountiful harvest season with lots of great fruit and veggies in store.
If you are not part of the CSA program, join our waiting list. And if you live outside the area and are in Napa Valley for a visit, join us on a Farm tour. There is always lots of great produce waiting to be picked and tasted right from the gardens.
Here is one of the recipes we shared with this week’s box:
Green Goddess Dressing
A classic salad dressing made with parsley, tarragon, chives and sour cream for a tangy finish.
Vary the proportions of the herbs to suit your taste. If you want, add some ripe avocado to the mix.
Prep time: 15 minutes
Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
Serve as a dip, or toss with salad greens for a dressing.
The dressing should last about a week in the fridge.
Yield: Makes about 2 cups.