Originally Posted by Efrain Barragan on Wednesday, August 24, 2011
I was up at the Farm for harvest and it amazes me how productive a small plot of land can be! I will be making some salsa tonight with those wonderful tomatoes, onions and peppers and I have enjoyed more than my share of plum and nectarine crisps in the last few weeks!
This week we should have more of the same…with some beets and red potatoes added to the mix. We are hoping to be moving into peaches this week as well.
I am in the process of planning our Seed Saving Workshop, to be held at Velo Vino on the afternoon(4-5:30pm) of Tuesday, September 27th. Garden Designer and Consultant, Colby Eierman, will instruct us on how to go about saving seeds to grow in our own gardens or to share with friends and family. The Clif Bar Family Foundation supports an organization called Seed Matters which works to improve and protect organic seed in order to cultivate a sustainable food future. This event is open to the public. Still refining the details, wanted to give a heads up to make sure you mark it on your calenders.
I am including some great recipes that include fresh summer vegetables. Be sure to enjoy before the chilly fall and winter months approach us.
Red Potato and Tomato SaladRecipe courtesy Giada De LaurentiisPrep Time: 10 min
Inactive Prep Time: 1 hr 5 min
Cook Time: 20 min
Serves: 4 servings
• 1 pound baby red potatoes, halved
• 1 pint (2 cups) cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1/3 cup pitted black olives, halved
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon chopped fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• 1 large lemon, zested
• Kosher salt and freshly ground black pepper
DirectionsAdd the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
Beet Salad with Walnuts and Goat CheeseFrom Food Network Kitchens
Prep Time: 20 min
Inactive Prep Time: 20 min
Cook Time: 28 min
Serves: 4 servings
Ingredients• 2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
• Kosher salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1/2 cup walnuts
• 1 bunch arugula, trimmed and torn
• 1/2 medium head escarole, torn
• 4 ounces goat cheese, (preferably aged goat cheese) crumbled
DirectionsPut the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
Originally Posted by Candice Crawford on Thursday, August 18, 2011
General Manager, Linzi Gay, with BLINK Charge Station
Greetings Clif Family Winery & Farm followers. We have some very exciting news to share with you! Now available at our downtown St. Helena tasting room, Velo Vino Napa Valley, you can charge your car while tasting Clif Family wines. We now offer a BLINK car charging station that is adaptable to Nissan Leaf and Chevy Volt models. This level 2 charger can offer a full charge within 7-8 hours. With just a couple of hours you could enjoy a wine tasting, enjoyable lunch, and a walk around town and receive enough charge to get you back to the Bay Area. Our Velo Vino staff would be more than happy to assist with your charge upon your arrival. We welcome registered BLINK users to use our location to charge while in town and take a peek at our tasting room and outdoor patio. Any questions you may have please contact us at 707.968.0625. Charging station is located at 709 Main Street, Saint Helena. Cheers!
Originally Posted by Candice Crawford on Thursday, July 14, 2011
"Breakfast Strate">Breakfast Strate Clif Family Style
Slice 3 – 4 zucchini and summer squash – both kinds make it more colorful
Chop sweet onions – 1/2 cup
Sauté in olive oil or butter
In a separate bowl, combine 6- 8 fresh farm eggs, 1 1/2 cups of milk, coarse salt, and a dash of Tabasco. (Add any additional herbs, salt and pepper as desired.) Beat slightly.
Layer the greased pan (13×9 works well) with sliced day-old bread to cover the bottom. Add a layer of the vegetable mixture, and shredded cheese (cheddar and parmesan make for a nice mix)
Pour the egg mixture on top.
Let stand for at least an hour, easiest thing to do is make it the night before and leave it in the fridge overnight. In the morning bake at 350 for 30 minutes. Cover with foil for half the cooking time and then remove to set and give it that golden brown look.
Coutrsey of Jeanie Wolf (Clif Family Winery Employee)
Originally Posted by Efrain Barragan on Friday, July 8, 2011
The 3rd Annual Clif Family Winery Harvest Party
Originally Posted by Efrain Barragan on Wednesday, July 6, 2011
As I was flipping through the latest issue of the “Olive Oil Times”, two articles on studies of the health benefits of olive oil caught my eye. As one who is always looking more reasons to consume the foods I love, the idea that the hearty dose of olive oil I pour on my toasted bread may one day save me from a stroke and type II diabetes made me smile. I thought of my mom who is in her 70’s (and a college student!) and how she now enjoys this same treat. According to a one of the articles concerning a study of vascular risk factors for dementia from France, older individuals who consume olive oil daily may be able to protect themselves from stroke. The study included 7625 French individuals over 65, noting that the participants used mostly extra virgin olive oil. Intensive users, those that used olive oil in cooking and dressings, had 41% fewer strokes than non-users!
In addition, a Spanish study on assessing the efficacy of a Mediterranean diet found that the consumption of olive oil and nuts reduced the incidence of Type II diabetes by 52% in the participants (vs. a group on a low fat diet). This reduction was independent of changes in body weight and physical activity.
With stroke and diabetes being such a health concern nationwide. we welcome any news on how to prevent these illnesses. Not only is olive oil a delicious addition to your meal, but may help to keep living a longer, healthier, and happier (due to all that good taste!) life. Clif Family Winery & Farm organically farmed, Extra Virgin Olive Oil is a great tasting, healthy addition to all your meals!
-Chris Hale (Clif Family Winery & Farm Employee)
Originally Posted by Efrain Barragan on Friday, June 10, 2011
We are finally getting a little sunshine in Northern California and there is no better indicator that summer has arrived than a box full of fresh veggies! This week we were able to do a partial CSA box for our members and those who picked up their box received a bounty of turnips, red mustard, red Russian kale, lacinto kale and tat soi. We know…you are all ready for juicy, ripe tomatoes, fresh basil and sweet peaches. But we’re not quite there yet. In the meantime, what do you do with tat soi? Chris Hale who manages our CSA Box program had the same question and hunted down some great recipes that she tried out this week. Her favorite – a grilled halibut recipe that she found on Epicurious from Bon Appetit magazine. We highly recommend giving it a try!
Grilled Halibut with Tat Soi and Spicy Thai Chiles
5 tablespoons sugar
5 tablespoons fish sauce*
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi (about 12 cups packed)
Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately. Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tat soi. Spring each fillet with carrot; drizzle with 2 tablespoons sauce. Serve, passing remaining sauce separately.
Recipe courtesy of Epicurious.com.