From the experts...

Andrew Weil, M.D. - How to Make Tuscan Kale Salad from Andrew Weil, M.D. on Vimeo.

We were very honored to hear that Dr. Andrew Weil was cooking with our own Tuscan Kale. Check out the video from Dr. Weil and Michael Stebner from True Food Kitchen making a Kale Salad using McClendon's Select Kale. If you haven't tried the Kale Salad at True Food you are missing out. You feel healthier with each bite, and there is not an ounce of guilt for eating something that tastes so good. It is very generous of them to share the recipe for their incredible salad. (This recipe is also on their website, you can find it here.)

We also recently had another chef sharing her brilliance at the Town & Country Market. Chrysa Robertson from Rancho Pinot had samples of McClendon's Select produce with her Red Wine Vinegar Honey Dressing. These samples were a huge hit and went fast. Lucky for those of us who missed out (like yours truly) she shared the recipe too! Give this a try...

Rancho Pinot's Red Wine Vinegar Honey Dressing

1 Tbsp. McClendon's Select Honey

1 small Shallot, minced

2-3 Tbsp. Red Wine Vinegar

1 Tsp. Rosemary, freshly chopped

6 oz. Olive Oil

Salt & Pepper to taste

Whisk the first four ingredients together, slowly whisk in the oil. Adjust seasonings to taste.

The salad Chryssa served with this dressing included arugula, sliced strawberries, toasted pecans, and crumbled feta cheese.

And, should you need some advice or inspiration while at the markets, we now have a resident chef there to help out. Chef Frank Zucchini will be on hand at the Town & Country Farmer's Market on Wednesdays and the Old Town Scottsdale Market on Saturdays. With a name like that, I think he is exactly the person to go to for a little cooking expertise, don't you?

Spring on the farm...

There has been a lot going on here lately. The past few weeks have been filled with prepping the fields, rotating crops out of the greenhouse and planting for the summer and fall. I always bemoan the end of seasons as I say good-bye to my favorites from the garden. Citrus and Kale will be deeply missed, as will Romanesco. However, I spied some old friends in the ground and I can’t wait to get reacquainted. Here is a look at what is going on at the farm.

The basil house went from looking like this...

To this - it smells so good in here!

The back field has rows and rows of these curious little mesh screens. Any guesses what is under them?

Corn! (I didn't know either.)

The heirloom tomatoes are in the ground. Here are my favorites, the Early Girls. Grow girls grow!!

Here are Aidan's favorites, the Mr. Stripeys. Love that name.

In case there wasn't enough signs of spring around here, look what Marsha showed me in one of the trees… a hummingbird nest!

The mama was none too thrilled that I got close enough to take this picture, but her babies didn’t seem to mind. I don’t know that I have ever seen a hummingbird this still. Apparently their nest expands around them as they grow. They could not have picked a better place, I know that I am glad that my little one is spending his childhood here too.

New food crush...

I just discovered GoodyTwos Toffee Company at the Old Town Farmer's Market and may now be in the trouble. I love toffee! LOVE it! I may have been there twice, at first buying a 1/4 lb. bag and then upgrading to a 1/2 lb. bag. If you see me pushing a wheelbarrel through the market in coming weeks you can guess where I am headed.

I am a traditional toffee kind of gal, but GoodyTwos does have a number of other flavors that are equally delicious... Sweet & Salty (may be my next downfall!), Cinnfully Hazelicious, 2 Alarm Peanut Brittle, Comfort & Joy (a peppermint bark).

Make sure it visit next time you are at the market. And while you are there just go ahead and buy the bigger bag, I learned the hard way. A quarter pound doesn't last long enough.

GoodyTwos Toffee Company

10953 North Frank Lloyd Wright Blvd., Ste. 105

Scottsdale, Arizona 85258

480.575.0737

www.goodytwos.com

In the paper...

In case you missed it, the Arizona Republic ran an article on Bob and the farm written by Jaimee Rose. She did a wonderful job capturing Bob's passion for farming and how much work really goes into growing all of the fresh fruits and vegetables McClendon's Select offers. You can read it here.

Sign up for the revolution...

We were very excited to watch Jamie Oliver’s “Food Revolution” last week on ABC. If you have not had a chance to see it, I do think it is worth watching. Jamie has made a crusade of getting back into our kitchens and moving away from processed foods, both in our schools and in our homes.

To celebrate “Food Revolution” Aidan and I picked several recipes out of Jamie’s cookbook, “Jamie’s Kitchen” to make for dinner last Friday. We made the chicken stew, balsamic roasted tomatoes and the grape and rosemary calzones for dessert. I also made a cauliflower gratin for a side. We ran around the farm that afternoon picking out our ingredients. All of Jamie’s recipes stress fresh, seasonal produce and herbs. His cookbooks are also very instructional, showing even the basic techniques needed to complete a recipe, in case you need a little extra help. His recipes are not hard, but the outcome was fantastic.

His show is shining a spotlight on what is being served in school cafeterias and the impact that is having on children, their eating habits and the potential health dangers. It was so heartbreaking to see the children he was working with unable to properly identify a potato or completely confused when allowed to use actual silverware in their school cafeteria. It is so appalling and shameful that this is considered as acceptable.

I have been personally concerned about this same issue at my son’s school. My own revolutionary strategy has been to make Aidan’s lunch every day. It doesn’t seem like much, but I learned the value of it all too well. On one of the few days he had to buy his lunch at school, I had a very excited seven-year-old who later informed me that he got to have a certain sugar-filled cereal with colored marshmallows for lunch. I could not believe that this was what his school was serving. Even a kid who spends his days on an organic farm is hard pressed to turn down colored marshmallows when offered. I was horrified that this was even an option.

I have not missed a day of packing his lunch since.

Watch “Food Revolution” tonight and get inspired. Trust me, Jamie’s message can’t be stressed hard enough. Get this junk out of our schools!