Of Easter Pie & Spring Picnics…it’s a TRADITION!

   

To know Nancy is to know how much I love Easter Pie and the traditions ‘Of Easter Pie & Spring Picnics’. It’s a tradition! Each year my family and I ‘gather and cook’ Easter Pie and the vegetarian version, Ricotta Quiche. Thanks to Love & Garlic’s  commissary and our PRODUCTION COOKING methods, the ‘fruits of our labor’ yield 36 Easter Pies and 20 Ricotta Quiche (oh yes, Generation 3, are vegetarians). It’s a tradition! Each year we give the gift of food’ …adorable, precious, scrumptious handcrafted pies to our family and friends .  It’s a tradition! Each year we ‘gather’ friends and family at a historic ranch in Gustine for our annual ‘Rite of Spring’ Easter Picnic. This tradition and the foods we eat come from the cooking of the Great San Joaquin, Spring lamb, Portuguese beans, rosemary garlic chicken, Greek salad, Asparagus, polenta, and on and on. Peter brings the big bbq rig, the guys bbq and the day begins. Guests from all areas and walks of life enter into the Spanish inspired hacienda and gardens of our hosts. Everyone brings delectable foods, we visit, drink Sangria and fine wines, ’tis the Rite of our Spring Picnic. JOIN OUR EASTER TRADITIONS…

Gather 12 of your friends for our Production Cooking class. You receive 24 Easter Pies & 12 Ricotta Quiche  $60 per person

Give the Gift of Food, 2 lb half pies, $19.50 and 4 lb round pies, $29.50.

Gather family and friends for a ‘Easter Spring Picnic’. We will offer a true picnic and send you with baskets of foods and supplies for 12 and up or we will recreate, ‘basque’ style, a bbq on the open grill… lamb and chicken  along with the foods of the Great San Joaquin…24 minimum. The price, around $20.00- $35 per person. Prices will vary depending on menu and services. Read more…

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Cannin’ & Jammin’ for the winter pantry

I have met a great group of women organized through a Facebook page, The Empowered Pantry. Driven by the mantra of shopping local and cooking healthy, their FB page operates as a virtual community bulletin board. At any moment, I will receive a comment, photo, link, etc: “My kids just ate broccoli!”…”I just found a great buy, organic apple juice! … “Oops, I sinned, decadent cheesy saucy but  homemade wheat crust pizza.” Actually, they found me. Amy Horn, Founder of EPFB picked up one of my ‘Cannin & Jammin’ brochures at The Peach Tree Farmstore.* Oct 8, we gathered for an end of season production cooking  class for tomatoes. Our canning intent is to fill the larder with Summer’s great abundance of produce. The rule, to eat fresh in the Summer and canned in the Winter. But how we could we resist eating the fruits of our labor! Here are some of the comments Rick my husband heard from our class:

 “I poured home made ketchup on my meatloaf  just like Nancy suggested, delicious!”    “Burgers tonight, I love the perfect consistency and could not help myself as I dabbed my little finger in the puddle of saucy goodness and put it to my tongue”, wow!    “I watched my family as they devoured the pasta with the Basil Red Sauce we made in class… silence and the chiming of silverware, music to my ears.”  “The BBQ sauce we made was perfection on tri-tip, I brushed it on right off the grill”   and Rick says “these are more recollections than exact quotes.”

Enjoy the photos of our happy canners and hum the tune from the ‘Twelve Days of Christmas’ while reading what we produced this Autumn eve:  ‘On an Autumn eve in October, my 12 canners produced: 60 pints of tomato jam, 30 quarts of Basil Red, 12 pints of Ketchup and 12 pints of finger linkin’ good Barbieeeee-Que(ooo) sauce.  ENTER TO WIN: SEND ME AN AUDIO FILE OF YOU SINGING THIS TUNE. THE WINNER RECEIVES A FREE COOKING CLASS (AND ALL THAT JAM!)

*Summer, pick up our ‘Cannin’ & Jammin’ brochures at The Peach Tree Farmstore (& sign-up for their newsletter), Bella Frutta, Sumner Peck Farmstore (and our Spreadables on Fwy 41) and Simonian Farms. Look for our Autumn Chef’s Series brochures featuring Field Suppers & Barn Dinners, great family style entertaining and cooking for all seasons. See our menus, The Harvest, The Hunt & Americana. www.loveandgarlic.com

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Check out the empowered cooks & canners at http://empoweredpantry.wordpress.com/    Amy will direct you to the FB page!

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FRIBA FAMILY STYLE DINNER PLEASE COME MONDAY OCT15…EAT GREET MEET

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FRIBA MEMBERS INVITE YOU TO FRIBA FIRST ANNUAL DINNER…EAT GREET MEET & JOIN!!!

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CRAIG SCHARTON & AMY HUERTA SUPPORTERS OF FRIBA & LOCAL INVITE YOU TO EAT GREET MEET!

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MILLA VINEYARDS INVITES YOU TO EAT DRINK GREET & MEET: JOIN US OCTOBER 15, MONDAY, FAMILY STYLE!!

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SCOTT OF GAZEBO GARDENS INVITES YOU TO JOIN MEMBERS & GUESTS TO EAT GREET MEET!

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FIELD SUPPER FAMILY STYLE VALLEY FOOTHILLS: OCT 15,  EAT MEET GREET AT GAZEBO GARDENS & GATHER!

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 TICKETS $20 PER PERSON MEMBERS, $25 PER PERSON, NON-MEMBERS, RECEIVE TWO COMPLEMENTARY TICKETS WHEN YOU JOIN FRIBA $150  & WELCOME TO FRIBA – EAT GREET MEET

 CLICK LINK TO CONNECT WITH AMY HUERTA FOR TICKETS, MEMBER & EVENT INFORMATION…FRIBA.ORG     AMY.HUERTA@FRESNO.GOV     621-8362

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cannin’ & Jammin’

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Sign-up for our Cannin’ & Jammin’ production cooking classes. Limit 6-8 persons per class, receive the fruits of your labor. Production fruit: Apricot, Peaches , Nectarines, Plums, Tomatoes or your loaded fruit trees…  Read more…

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MEET FRIBA MY FAMILY OF LOCAL BUSINESSES

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FARM TABLE FRESH FIG FEST 2010 THE PEOPLE’S CHOICE!

1500 fig lovers strolled the big lawn at Fresno State tasting figs prepared in every way. Restaurateurs, Food Purveyors, Associations, News media and judges reveled in the qualities figs provide, culinary and health, the most prominent. I tasted figs filled with maple, dipped in chocolate and nuts and finished with sea salt, fig ice cream, brisket with fig bbq sauce, Kurabuta pork with fig chutney, cous cous with figs and more. Our fig offering: fig flan with our signature fig balsamic glaze. Our Chef, John, came to me on Thursday to suggest we serve Fig Flan with our signature Fig Balsamic glaze. This would be the first year we would serve sweet rather than savory. John prepared the flan ‘dulce de leche’ style, deep dense custard flavors blended with white dried Calimyrna figs. Delicious, we nicknamed the flan, Juan Flan.  We were selected as The Peoples’ Choice for best fig food 2010! 

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