Placer Grown's Crop-to-Tabletop

Every person of goodwill is called to responsible stewardship. An important part of that stewardship, we find, is supporting our local community. By keeping things close to home, we both use the resources close at hand and support those whose livelihood depends on those products being sold here.

A blurry photo of my dining companions.

Our family is striving to implement this more and more into our lifestyle. One of the ways in which we do this, is by patronizing local farmers at our weekly Farmers' Market.

Recently, the non-profit in charge of the local markets here, Foothill Farmers' Market, teamed up with Placer Grown, a non-profit that encourages the public to buy local. For the first time this year, Placer Grown hosted a Crop-to-Tabletop dinner that was held this past weekend at the Twin Peaks Orchard in Newcastle, California. Dishes were made from fresh produce and livestock brought straight from the local farms to our tables.

A local winery and brewery were also present for some delightful sipping. (Although, sadly, we didn't bring cash so were unable to partake of the drinks, but our table mates certainly attested to its great taste!)

Each place was set with a tiny mason jar filled with pistachios. An epi baguette resembling fall leaves was provided alongside a bowl of olive oil for dipping.

After taking a moment to thank the local farmers and volunteers who had made the food, we indulged in a vast array of seasonal dishes which hit the spot on that warm, autumnal evening.

The dishes included baby arugula and kale with angelino plums, mandarin mustard vinagrette and goat feta; tomato salad with red onion, jimmy nardello peppers, basil and balsamic; curry roasted winter squash with fuyu persimmons, pistachio, caper and dried fruit chutney; roasted potatoes with garlic and herbs; grilled beef tri tip shoulder clod with cow camp rub; grilled chicken with mandarin orange grill sauce; and grilled pork Italian sausage with pickled mustard seeds.

My husband and I were huge fans of the winter squash. What a unique flavor combination! The curry was a wonderful complement to the nutty flavor of the squash. The tri tip was seared to perfection. The salad, another unique flavor combo, almost made me ditch the rest of the food for another plateful. Almost.

The evening was topped off with a sour cream apple cake adorned with a dollop of creme chantilly. It was perfectly light, essential for our already-full stomachs.

It was hard to leave such a pleasant evening. Al fresco dining under candlelit tables, accompanied by the wonderful sounds of a three-piece band, our bellies filled with every good thing.

Campfire Perfection

I can be rather anal about toasting my marshmallows. I approach the flames of a campfire with a game plan. I want my marshmallow as smooth as cream. When I bite through the perfectly browned skin, I want it to ooze out the filling. There should be little chewing involved.

But this takes time. And this takes patience. A direct flame will either set the morsel ablaze or char the exterior too quickly. Find a spot where the embers are the color of a brilliant sunset and hold the marshmallow just inches away. Hold tight for about four to five minutes as the inside s.l.o.w.l.y. softens.

Although possibly the simplest of marshmallow recipes, the s'more also has a method to its gooey madness. I was recently taught a trick that defies that of the greatest magicians, one that will result in completely melted chocolate and a toasted graham cracker for your delectable consumption.

After forming your s'more with your roasted marshmallow, wrap it up in tinfoil the way you prepare your pizza leftovers for the fridge -- nothing peeking! Find a good spot to tuck it into the coals, letting it rest there 5 minutes or so. Shaaazing, shaaazam!...poof!...pry open to reveal the contents that will definitely have you hankering for SOME MORE!

Ploughman's Picnic Lunch

A rare sunny day in February last week gave Ryan and I the opportunity for a picnic lunch in the park. I absolutely love picnics. Any opportunity I have to be outside, I jump on instantly. Something about being out of doors makes everything seem fresh and more enjoyable.

The dilemma faced when packing a picnic lunch revolves around the question of what is easily portable. The notion of an English Ploughman's lunch came to mind. It seemed appropriate as Ploughman's lunches were traditionally served outdoors on chilly days to workers when they come in from the fields for a hearty meal at midday. Despite the sunshine, it was still rather chilly and it would provide a filling meal before a long shift at work.

Normally, a Ploughman's lunch consists of a hunk of cheese, some meat, fruit and greens. The platter is garnished with pickles and relishes to accompany the meats and cheese. Simple, yet sustainable. It is served alongside a mug of warm cider or ale.

For our Ploughman's lunch, I picked up some English Stilton with Cranberries and English White Cheddar cheese to go with a loaf of hearty wheat bread.

A wide selection of fresh fruits and vegetables including carrots, green bell peppers, spring mix, apples, grapefruit and kumquats were included in the mix. A jar of cornichons and warm apple cider tied into the traditional Ploughman's meal.


As it was Friday and I needed something meatless, I opted for a little fish dish of salmon pinwheels in lieu of sausage.


To craft these, simply spread a warmed tortilla with cream cheese blended with a bit of dill, lay pieces of smoked salmon on top, roll and slice to desired size.

And don't forget your siesta...essential for good digestion.