Aidan's Farm Tour: Part 2

Here are a few more photos from Aidan's bike tour of the farm. There was so much to see I couldn't fit it all into one post.

Flowers in the front garden

Citrus Orchard

The back field...

More of the back field...

Dates

The Argula House

Thanks Aidan!

Here we come Scottsdale...

McClendon's Select is returning to the Old Town Scottsdale Farmer's Market on Saturday, November 7th. We will be at the market through May 22nd, 2010 on Saturdays from 8:30am to 1:00pm.

We continue to be at the Town & Country Markets on Wednesday from 8:30am to 2:00pm.

We have missed you Scottsdale!

Town & Country Shopping Center

October 7th 2009 - June 23rd, 2010

Wednesdays from 8:30am to 2:00pm

4881 North 20th Street

Phoenix, AZ 85016

Old Town Scottsdale Farmers' Market

November 7th, 2009 - May 22nd, 2010

Saturdays from 8:30am to 1:00pm

Located on the Southwest corner of 1st Street and Brown in

Scottsdale. Brown is one block East of Scottsdale Road. 1st Street is

two blocks South of Indian School Road.

What to do with a Persimmon...

Persimmons have come to the farmer’s market, much to the curiosity and bewilderment of many. Truthfully, I didn’t really know what to do with them either until I asked my mother-in-law. When in doubt, I ask Marsha.

There are two types of persimmons: Hachiya and Fuyu. Here is a little of the low-down…

Fuyu Persimmons are rounder and flat-bottomed. They are sweeter and keep their flavor while they are firm. The color indicates ripeness, so once a Fuyu reaches a shiny bright orange they are ready to eat. They should feel solid, like an apple. The easiest way to eat a Fuyu is to cut of the skin, which can be quite thick, and slice. Fuyus make for a nice addition to a salad with a little Goat cheese. They are also wonderful to eat plain with a little fresh lime juice.

Hachiya Persimmons have a pointed tip, similar to the shape of a Roma tomato. Hachiyas are too astringent to eat until they are soft and ripe. Their ripeness is indicated when the skin becomes almost translucent and they are a little squishy to the touch. Hachiyas are better for cooking, although their sweet pulp may sometimes become bitter. This can be neutralized with a little baking soda.

Persimmons make for wonderful preserves or jams. Here is another idea on what to do with a Persimmon, so now you can’t say you that you don’t know.

Glazed Persimmon Wedges

This recipe is a nice topping for pork or ham.

4-5 small Fuyu-type Persimmons (or 2-2 ½ larger Fuyus)

¼ cup butter

1 tsp ground ginger

½ tsp ground cumin

¼ curry powder

3 tbsp lime juice

1 tbsp raisins

Cut off the stem and peel the persimmon. Slice fruit into ½-inch wedges and discard any seeds.




Combine butter and spices in a pan and cook uncovered over medium heat until mixture foams. Stir in persimmons and lime juice. Heat until sizzling then reduce heat to low. Cook the fruit for about five minutes, turning occasionally until they are lightly glazed.

Serve warm with the raisins.

Urban Picnic

Need a little mid-day reprieve from cubicle-land?

Go get a brown bag at Pane Bianco. It's a bag of Chris Bianco goodness without the Pizzeria Bianco wait. I love the housemade mozzarella, tomato and basil sandwich. They are right next door to Lux - my favorite latte spot in Phoenix.

And those little chocolates they throw in the bag at Pane are genius! They are chocolately, carmelly, nutty genius!

So - turn off the computer, send the calls to voicemail, grab at spot at one of their picnic tables and soak in this beautiful weather.

Don't worry, I won't tell your boss!

Pane Bianco

4404 North Central Avenue

Phoenix, Arizona 85012

602-234-2100

www.pizzeriabianco.com

Lux Coffeebar

4404 North Central Avenue

Phoenix, Arizona 85012

602-696-9976

www.luxcoffee.com

Tuesday Night Round Up...

Tuesday night is now Hamburger Night at Rancho Pinot in Scottsdale. Such a great idea – why didn’t this happen earlier?

It is always a positive sign when you walk in a restaurant and see the regulars greet one another and staff by name. Rancho Pinot is just such a place. Chrysa Robertson has created a restaurant completely unique while at the same time being very Arizona. Rancho Pinot has a gentleman cowboy character that is present in the menu, décor and their gracious service. But don’t let the rustic touches fool you, Rancho Pinot’s menu is sophisticated in its selections, focused in working with seasonal organic produce, and they always live up to their reputation for outstanding dining.

With the old Western motif and large Saguaro in the dining room, it felt completely natural that Chyrsa would introduce Hamburger Night, a nod to the ultimate in cowboy fare, with her own exceptional take.

And what a burger!

Thankfully Rancho Pinot has an open kitchen. Not only does it lend to the down home feeling, but you also get a first rate show in their expert preparation. Sean and I said hello to Charlene as she was handling the mesquite grill. Sean is right when he says no one can grill like Charlene. Chrysa then told us about how they worked with the bakery, owned by one of her former employees, to get the perfect bun with an almost English-muffin consistency to the bread. Perfect!

I did miss ordering the Crispy Stuffed Squash Blossoms, one of my favorites at Rancho Pinot. But we made up for it by having the Candied Meyer Lemon Sorbet for dessert.

Don’t let the construction at Lincoln Village Shopping Center put you off. It is worth the effort. A real cowboy would fight his way through to find this burger! As a fifth-generation Arizonan, I love Chrysa’s tip of the cowboy hat to our state’s old West heritage.

Rancho Pinot

6208 North Scottsdale Road

Scottsdale, AZ 85253

480.367.8030

www.ranchopinot.com

Aidan's Farm Tour: Part 1

We have been wanting to post a farm tour with Bob on the blog, but as it is a little busy around there, I decided to enlist Aidan's help instead. There are so many beautiful things growing in the gardens and fields right now. I love this time of year.

Here is a little glimpse of the farm. Take a look...

Aidan decided to give the tour while riding his bike.

The carrots

The beets

The front garden

The bee boxes

One of the Citrus Orchards

The Basil

The Basil house... it smells heavenly in there!

Thanks Aidan. We will show Part Two of his tour next week!

Hello Brussels...

So happy to have Brussels Sprouts again!

There are a lot of great ways to serve Brussels Sprouts, but roasting them with a little olive oil and sea salt can't be beat. Just wash, cut off the stem and discard the outer leaves. Slice and then lightly sprinkle with olive oil and sea salt in a casserole dish and roast at 375-degrees for 35-40 minutes.

Brussels Sprouts have a good amount of Vitamins A & C, as well as folic acid and fiber.

Even better... Aidan can't get enough of them when they are prepared like this. I know steaming is usually the healthiest option when preparing vegetables, but I who am I to argue with a seven-year-old who is willing to eat Brussels Sprouts without a fight.

Pleasing three generations...

My mother and I live about as far apart as possible while both still residing in Maricopa County, so it is nice to have a place to meet somewhere in the middle. With its breezy patio and beautiful dining room, Caffe Boa was perfect. The menu always has too many wonderful choices for me pick just one, so I was glad my mom was there, since we compromised by picking dishes we could share with each other.

While the menu doesn’t offer specific selections for children, the waitress was kind enough to offer to have the kitchen make whatever we thought Aidan would like. How wonderful to have a restaurant that could please all of us. That won my heart. The chicken they made won Aidan’s. He cleared his plate in no time without making a peep.

The menu at Caffe Boa is filled with locally grown ingredients, handmade pastas and fresh, sustainably grown seafood. Oh - and did I mention they have burrata!

They do and, yes, I ordered it.

Caffe Boa

398 S. Mill Ave.

Tempe, Arizona 85281
480.968.9112

www.cafeboa.com

Eureka!

I have a compulsion that, on occasion, drives me to madness trying to replicate dishes I have loved. At times it isn’t pretty. Who knows the hours I have spent trying to decipher Pizzeria Bianco’s pizzas. Trust me, it can’t be done.

That said, I am recently fell down another recipe rabbit hole, but this time came up a winner. It was a much easier dish, but the stomach wants what the stomach wants.

This recipe is an adaption of an adaption, mostly because I didn’t have aged White Cheddar or Gruyere. I give credit to Ina Gartner for the original recipe. That said, I think this works just as well with Sharp Cheddar.

Cauliflower Gratin

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated Sharp cheddar

1/2 cup freshly grated Parmesan

1/2 cup of Panko bread crumbs (fresh bread crumbs will work too)

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, ½ of the Cheddar, and the ½ cup of Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Cheddar and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Staying True...

One of our go-to places for good food is True Food Kitchen. I didn’t say healthy food, vegan food, or vegetarian food, although it has all of those, I just said good food. Because even though True Food Kitchen is all about conscious eating, they just make really wonderful cuisine. That you are also eating healthy is the bonus.

True Food Kitchen is the marriage of Fox Restaurant Concepts, known for their stylish eateries, and Dr. Andrew Weil, noted author on well-balanced lifestyles and nutrition and the director of the Center for Integrative Medicine at the University of Arizona. The menu was developed to promote a balanced diet with recipes that focus on seasonal, locally grown organic produce, sustainably harvested seafood and hormone, anti-biotic free poultry and beef. There are a number of vegan, vegetarian and gluten-free options, although all of the dishes created by Chef Michael Stebner have a wide appeal, whatever your dietary preference.

Each table also has a copy of Dr. Weil’s anti-inflammatory food pyramid. This pyramid was developed as a practical eating guide to help reduce risks of age-related diseases and to promote optimum health. An anti-inflammatory diet is designed to provide the ideal nutrition to help counteract chronic inflammation, which is the root cause of diseases such as Rheumatoid Arthritis, Alzheimer’s, Parkinson’s and heart disease. While I realize that this is a lot to consider when dining out, there is something reassuring about knowing you are making good choices, especially when you have a menu full of them right in front of you.

Plus, let’s face it, True Food Kitchen is just a cool place to spend an evening. I had spent many hours in my twenties in this same space when it was the Coffee Plantation. I am now happy to return (slightly older) and spend time again. Aunt Pat – come to Phoenix and we will take you there!

P.S. Happy Birthday Annie!

True Food Kitchen

Biltmore Fashion Park

2502 East Camelback Road, #135

Phoenix, AZ 85016

602-774-3488

Care and Storage of Organic Produce...

One of the most frequently asked questions we get at the markets is about how to properly store organic produce. The answer is… it depends on the produce. Here is a handy guide on the best ways to keep your fruits and vegetables fresh and flavorful for as long as possible.

Apples: Keep apples in the coldest part of the refrigerator. They do not continue to ripen after picked, but can have a shelf life of up to four weeks. Apples will soften after three weeks, but are fine for cooking after that.

Apricots: Apricots can have a shelf life of 5-7 days. They can be ripened on the countertop, but then need to be refrigerated after ripening.

Asparagus: Keep asparagus in the coldest part of your refrigerator. Best to keep upright with the cut end in an inch or two of water. Asparagus will stay fresh for up to ten days.

Basil: Cut ¼” off of the basil stems and place in a cup of water on the countertop. Storing basil in the refrigerator will blacken the leaves. If kept at room temperature, basil will stay fresh for 7+ days. Replace the water every other day.

Bee Pollen: If you are going to use Bee Pollen within a month, it is best to keep it in the refrigerator. If you would like to extend the shelf life up to two to three years, it may be kept in the freezer.

Beets: The root of the beet will stay edible for up to four weeks. It is best to store beets in the refrigerator. The greens on a beet stay fresh for five days. Separate the greens and keep refrigerated. Wash just before cooking.

Berries: Blackberries, blueberries, raspberries and strawberries must be stored in the coldest part of the refrigerator. Store in a plastic container that is packed loosely with ventilation or an open lid. Wash berries just before eating, excess water will lead to fungal growth. Blackberries, raspberries and strawberries have a shelf life of 3-5 days. Blueberries can stay fresh for 1-2 weeks.

Broccoli: Broccoli has a shelf life of one week. Keep broccoli in the coldest part of your refrigerator.

Brussels Sprouts: Brussels sprouts must be kept in the coldest part of your refrigerator. They have a shelf life of 3-4 weeks.

Cabbage: Cabbage can be refrigerated for up to two months. It is best anywhere in the refrigerator. Chinese cabbage only has a shelf life of two weeks.

Citrus: Citrus should be kept ideally between 42-50 degrees.

Carrots: Carrots are best stored dry in a plastic bag in the coldest part of the refrigerator. They can have a shelf life of one month. If they are stored wet they will begin to sprout. If stored out of a bag they will go limp and soften.

Cauliflower: Refrigerate cauliflower in the coldest part of the fridge. Cauliflower will stay fresh for 1-2 weeks.

Celery: Celery needs to be loose in a bag in the coldest part of the refrigerator. It can stay fresh for 1-2 weeks.

Cherries: Cherries can be washed and drained immediately, but then need to be stored in the refrigerator. Store cherries in an open container. They will have a shelf life of 2-6 days.

Chives: Store chives dry in a loose bag in the coldest part of the refrigerator. Wash just before using. They will stay fresh for 4-7 days.

Cilantro: Store cilantro in a cup of water in the refrigerator. Cilantro can have a shelf life of 7 days. Replace the water every other day.

Corn (Sweet): It is best to eat corn immediately. Sweet corn will retain its sweetness up to four days if kept in the coldest part of the refrigerator, but will lose some of its flavor.

Cucumbers: Cucumbers need to be refrigerated and will stay fresh for 3-7 days.

Dill: Wash and drain dill before refrigerating. It is best stored in a sealed container with a paper towel underneath to regulate the moisture. Dill can last 3-14 days.

Edamame: (Soy beans) Store edamame in the refrigerator unwashed. They will stay fresh for one week.

Eggplant: Eggplant will stay fresh up to 10 days. To ripen eggplant, leave on the countertop until soft (a little wrinkly), this is when it is the sweetest and most tender. Refrigerate after ripening.

Fennel Bulbs: Fennel likes the coldest part of the refrigerator. Keep the leaves dry and loose in a bag. Fennel can last up to three weeks.

Garlic: Garlic has the best flavor when eaten within 6 weeks, but it can be kept up to four months in the pantry.

Grapes: Grapes have a shelf life of 3-10 days. Keep in the coldest part of the refrigerator in an open container.

Greens: All leafy green vegetables need to be kept as cold as possible in your refrigerator. When buying greens do not tie a knot in the plastic bag. Greens, and all produce for that matter, need to be allowed to breathe. Greens are still alive after cutting and to keep them in a tied bag suffocates them and starts to break them down. The bag does not need to be kept wide open, but it needs to be open enough to allow the air to exchange while keeping the greens protected.

Green Beans/String Beans: Store green and string beans loose and dry in the refrigerator for up to one week.

Honey: Honey should never be refrigerated. Raw Honey (such as the types we sell) should also not be heated above 100 degrees. Raw Honey can be warmed when it crystallizes to restore it to a liquid consistency.

Kohlrabi: Keep in the coldest part of the refrigerator, loose and dry in a plastic bag. Keeps for four weeks.

Leeks: Leeks have a shelf life of 7-10 days. Keep in the coldest part of the refrigerator, loose and dry in a plastic bag.

Melons (Honeydew & Cantaloupe): Melons will stay fresh for up to two weeks after ripening. Keep melons on the countertop until ripe. Refrigerating will slow or stop the ripening process. Cantaloupes will smell ripe from the stem end when they are perfect.

Mint: Mint has a shelf life of 2-5 days. Cut the stems and place in a cup of water on the countertop or in the warmest part of the refrigerator. If too cold, the leaves will begin to blacken.

Mushrooms: Mushrooms need to be stored loose in an open container in the coldest part of a refrigerator, never store in a plastic bag. They will stay fresh for 1-2 weeks.

Nectarines: Keep nectarines on the countertop loose and separated on a platter, until just soft. Fruit should sit on its shoulders. Once ripe, eat within 12 hours or refrigerate. Nectarines can stay ripe in the refrigerator for 3-5 days.

Okra: Keep in the coldest part of the refrigerator, loose and dry in a plastic bag. Keeps for 3-7 days.

Onions (Dry skin): Onions can keep for four weeks either in the pantry or in the refrigerator.

Onions (Green): Green onions must be kept in the refrigerator. They can keep fresh for 3-14 days.

Oregano: Do not wash oregano before storing. Keep oregano loose in a bag in the warmest part of the refrigerator. Best if used immediately, but will keep up to five days.

Parsley: Store parsley in a cup of water in the refrigerator. Parsley can have a shelf live of 7 days. Replace the water every other day.

Parsnips: Keeps parsnips in the coldest part of the refrigerator. Store dry in a bag. Like carrots, if parsnips are wet they will begin to sprout, and left out of a bag, they will go limp.

Peaches: To ripen peaches, keep on the countertop loose and separated until just soft. Eat or refrigerate within 12 hours of ripening. Peaches may be kept refrigerated for 3-5 days after ripened.

Pears: To ripen pears, keep on the countertop loose and separated until just soft. Eat or refrigerate within 12 hours of ripening. Pears may be kept refrigerated for 3-14 days after ripened.

Peas (Black-eyed): Keep refrigerated. Shell peas as soon as pods soften. Black-eyed peas have a shelf life of 10 days.

Peas (English): English peas are sweetest when eaten 1-4 days from harvesting. They can have a shelf life up to three weeks when refrigerated loose in a bag. Shell peas as soon as pods soften.

Peas (Snow, Sugar Snap): Keep in the coldest part of the refrigerator. They will last 3-14 days.

Peppers (Green – Sweet; Hot; Red - Sweet): Refrigerate loose and dry. All have a shelf life of up to 2 weeks.

Plums: To ripen plums, keep on the countertop loose and separated until just soft. Eat or refrigerate within 12 hours of ripening. Plums may be kept refrigerated for 3-5 days after ripened.

Potatoes (Irish): Keep potatoes in the pantry or the warmest part of the refrigerator. They will keep in the pantry for up to four weeks; and will keep up to four months if refrigerated. Very cold temperatures will lead to increased sugars in the potato and will intensify the sweetness.

Potatoes (Sweet): Sweet potatoes can have a shelf life up to eight months depending on the variety and handling. Never refrigerate sweet potatoes. Store them in the pantry. They ideally like 55-65 degrees, but will tolerate 80-degrees and higher.

Pumpkins: Pumpkins hate refrigeration. Keep them in a cool, dry pantry and they will last up to eight weeks.

Radishes: Radishes need to be washed, drained and then refrigerated in a container with a paper towel or cloth underneath to regulate the moisture. Radishes have a shelf life of 1-2 weeks.

Rhubarb: Store rhubarb in a loose, dry plastic bag in any part of the refrigerator. It will stay fresh for up to three weeks.

Rosemary: Store rosemary dried and loose in a bag in any part of the refrigerator. Wash only just before using. Rosemary will keep for 1-2 weeks.

Rutabaga: Store rutabaga in a loose, dry plastic bag in any part of the refrigerator. It will stay fresh for 2-7 weeks.

Sage: Store rosemary dried and loose in a bag in the warmest part of the refrigerator. Best if used immediately. Wash only just before using. Sage will keep fresh for one week.

Squash Blossoms: Refrigerate squash blossoms immediately. Store in a lidded container with a moist paper towel underneath. Remove the internal portion of the blossom, keeping the leaves intact, before preparing. Squash blossoms have a shelf life of 1-3 days.

Squash (Summer): Refrigerate all summer squash. It will keep for 3-10 days.

Squash (Winter – Acorn, Butternut, Delicata, Hubbard and Kabocha): Do not refrigerate! Keep these squash varieties in a cool pantry. They will last for 3-8 weeks.

Squash (Winter – Butternut, Spaghetti): Store in the pantry. Do not refrigerate. They will keep for 3 weeks to 4 months.

Tarragon: Store tarragon dried and loose in a bag in the warmest part of the refrigerator. Best if used immediately. Wash only just before using. Tarragon will keep fresh for one week.

Thyme: Do not wash! Store loose in a bag in any part of the refrigerator. Thyme will stay fresh for 1-2 weeks.

Tomatoes (Big Slicing): To ripen keep on the countertop loose and separated on a platter until just soft. Keep tomatoes on its shoulders, like peaches or nectarines. Once ripened, refrigerate for 3-5 days.

Tomatoes (Cherry): To ripen, store in an open container on the counter. Once ripe, eat or refrigerate within 12 hours. Cherry tomatoes will keep once refrigerated 7-10 days.

Turnips: Store loose and dry in any part of the refrigerator. Turnips have a shelf life of 1-2 weeks.

Watermelon: Counter storage will not helping ripen a watermelon. Watermelon are much more tolerant of pantry or refrigerator storage than other melons. They have a shelf life of up to 2 weeks.

In general the colder you keep produce (with the exception of freezing) the longer you will be able to extend the shelf life and freshness. We would advise whenever you shop a farmer’s market take an empty ice chest with some sort of cooling material in it for your purchases. Keeping your produce cool on the way home will make a huge difference versus transporting them in a hot car when you leave. You will notice that we keep our refrigerated trucks running during the markets. We bring out our produce one bin at a time to replenish our stock as needed. We also keep crushed ice on our root vegetables to keep them moist and cold. This is to make sure you have the freshest produce possible.

Getting to Know Your Refrigerator:
 To help you find the optimal temperatures for storing your produce, we suggest you get to know the zones of your refrigerator. Take a thermometer and store it in the different areas of your refrigerator and write down the temperatures in of these zones, such as the crisper drawer, the meat and cheese drawers, and the higher shelves.

Keep the thermometer in each area overnight, when you are not opening and closing your refrigerator (and thus changing the temperatures), to get an accurate reading. All refrigerators can be adjusted to make them colder, if necessary. Knowing the different temperate zones will help you find the ideal areas to keep your produce fresh longer.