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Tag Archives: garden

  • Early Arrivals At The Farm

    March 6, 2013

    41 Comments

    This is a peach blossom!

    This is a peach blossom!

    Spring is here at the farm, and not just in spirit, the blossoms and flowers are out. YES! The magnolias are in bloom. Our peach trees and blueberry bushes are in full flower. There are buds and new growth on the apple, pear and fig trees. The cherry and nectarine trees are almost there, just a day or two away. The herbs are green and the artichokes are sending up canes. Time to get back to work in the garden and orchard…..and we couldn’t be happier.

    Blueberry blossom.

    Blueberry blossom.

    You know what this is...

    You know what this is…

    early6early1early5early14early11early2early12earlyearly13

    Related articles
    • Summer stone Nursery | Belle of Georgia Peach Trees (summerstonenursery5.wordpress.com)
    • Dinner Tonight: White nectarine and feta cheese tarts (thetimes.co.uk)

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    Posted By: putneyfarm Category: Garden and Orchard, Musings Tags: Cocktails, cooking, floer photo, flower, food, garden, gardening, peach, photography, photos, recipes, spring flowers
  • Marinated Tokyo Turnip Salad

    March 5, 2013

    28 Comments

    Marinated Tokyo Turnip Salad.

    Marinated Tokyo Turnip Salad.

    Spring is just about here in Norcal (we hope), and we are very excited to say goodbye to winter. It is almost time to get back in the garden and orchard, clean up the grill and smoker and spend some more time outside. And baseball opening day is just weeks away, sigh… But we aren’t quite there yet, so we are still eating winter veggies and making the most of our citrus. And this turnip salad recipe, while having a very light spring flavor, is very much a winter-ingredient dish.

    turnip2turnip6And before you say “yuck, turnips”, we want to suggest you keep an open mind about the Tokyo or Hakurei turnip. These turnips are smaller, lighter, thinner skinned and crisper than your average turnip, in fact Tokyo turnips are very good in raw preparations and salads. And you don’t have to take our word for it, our boys and a friend tried, and loved, these turnips. If you can get kids to eat turnips you know you are onto something good. Tokyo turnips are a trendy ingredient these days, but are still uncommon in many supermarkets, you may have to go to a farmers market or Asian produce market to find them, but it is worth the effort.

    turnip3turnip4While we are big fans of Tokyo turnips, they are a winter vegetable and do need a bit of extra work to really shine. And if we can make one generalization about winter vegetables is that they can be as good, and sometimes better, than spring or summer veggies, but usually there are a few extra steps to bring out the best flavors and textures. And this recipe is no exception. We adapted the recipe from Kevin Gillespie, Chef at Atlanta’s Woodfire Grill and Top Chef contestant. He recently wrote a cookbook “Fire In My Belly” and we have been working our way through the book (so far, so good). While many of the recipes are southern-influenced, Gillespie is a big advocate for local, organic food and this recipe comes more from that part of the book.

    turnip5turnip7 Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Garden and Orchard, Lunch / Salads / Sides Tags: best turnip recipe, best turnip salad, Cocktails, cooking, food, garden, Kevin Gillespie, photography, photos, recipes, Turnip, vegetarian
  • Mixology Monday Cocktail #2: Elmer Fudd’s Revenge

    February 16, 2013

    21 Comments

    Elmer Fudd's Revenge Cocktail.

    Elmer Fudd’s Revenge Cocktail.

    Mixology Monday drinks are due this Monday, so we are adding another recipe for our “inverted” theme. The last week we spent a good deal of time looking at the bar and pantry and asking “can we invert that?” And the answer always seems to be “yes”, as long as we are willing to stretch the definition of “inverted” (and we are certainly willing to do that). And this cocktail, the Elmer Fudd’s Revenge, does fulfill the theme, even if the connection is a bit ridiculous tenuous.

    elmer4So if you want to understand how the randomness “creative process” works here at the farm, here is how we created the cocktail:

    • We saw a bottle of Laird’s bonded applejack looking lonely on the bar.
    • The first drink we thought of was the Applejack Rabbit (good stuff).
    • Maybe we could riff on the Applejack Rabbit for MXMO.
    • We thought of famous rabbits and Bugs Bunny came to mind.
    • Elmer Fudd never catches Bugs Bunny. Poor Elmer.
    • So what could we “invert”? How about Elmer catching Bugs?
    • If Elmer caught Bugs it would be a bloodbath. (Elmer has some pent-up frustrations.)
    • Hey look, we have some Moro blood oranges.
    • How about an Applejack Rabbit with blood oranges?

    And that’s how we think before we start drinking….so the experiments began. The traditional Applejack Rabbit combines applejack, lemon juice, orange juice and maple syrup. It’s a sweet drink with just enough sour from the lemon juice to tame the maple syrup and orange. But when we used blood oranges, with their tart and berry notes, the maple syrup didn’t play as well. So we used simple syrup. That worked, but we lost the extra character of the maple. We fixed this by subbing 1/2 ounce of rye whiskey for some of the applejack. The spicy rye and blood oranges (surprisingly) play very well together.

    elmer3Elmer Fudd’s Revenge combines applejack, rye, Meyer lemon juice, blood orange juice and simple syrup. This is a dryer cocktail than the Applejack Rabbit, with the applejack and rye in the lead and a bright, tart finish and a touch of berry flavor from the blood oranges. This is a very refreshing sip and an excellent way to use blood oranges in a cocktail, as the color and flavors make the drink, but don’t dominate. The only issue with this drink is that it goes down very easy…But after catching that “wascally wabbit”, Elmer deserves more than one to celebrate.

    elmer1OK, one more “inverted” recipe to go (it’s been in the works for 10 days, not quite there yet).

    elmer5Elmer Fudd’s Revenge:

    Ingredients:

    • 1 and 1/2 oz. Laird’s bonded applejack
    • 1/2 oz. rye whiskey
    • 3/4 oz. Meyer lemon juice (or regular lemon juice)
    • 3/4 oz. blood orange juice
    • 1/3 oz. simple syrup (use 1/2 oz. if not using Meyer lemons)

    Assemble:

    1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly. Strain into a chilled cocktail glass, flute or coupé. Serve.
    Related articles
    • Mixology Monday Cocktail #1: The Calm Sunny Day (putneyfarm.com)
    • Announcing Mixology Monday LXX: Inverted (putneyfarm.com)
    • Mixology Monday Cocktail: Alone, Bitter at the Beach (putneyfarm.com)
    • Baltimore Bang Cocktail (flycandydc.com)
    • Weekly Cocktail #39: Blood On The Adriatic (putneyfarm.com)
    • Smoke and Oak Martini for MxMo (livingthroughthesenses.com)
    • Max’s Mocktail (putneyfarm.com)

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    Posted By: putneyfarm Category: All Recipes, Cocktail Recipes, Garden and Orchard, Whiskey / Rye Tags: blood orange, Cocktail, Cocktails, cooking, cuisine, DrinkWire, Elmer Fudd, food, garden, mixology monday, photography, photos, recipes, vegetarian
  • Max’s Mocktail

    January 29, 2013

    17 Comments

    Max's Mocktail

    Max’s Mocktail

    Truth be told, we mix a lot of drinks and cook a lot of dishes with the blog in mind, but most of the things we make are simply to feed our family and friends. But when they do like something and ask for a recipe, you can be damn sure we are going to post it. Happy faces never get old, and successful dishes and drinks are still hard to come by. If you want the recipe, just ask, we are happy to oblige.

    max3max6As for this “mocktail”, our eldest son had his friend Max over to work on a school project and play some baseball. After some time outside, our son asked for a mocktail, and if our kid gets one, well, so does his guest. And since we had a bunch of fresh winter citrus available, including blood oranges and Meyer Lemons (two of our favorite ingredients) we figured we could make something the boys would enjoy. And Max liked this enough to want the recipe, so here it is.

    max4max5Max’s Mocktail combines blood orange juice, lemon juice, falernum syrup, a dash of Rhubarb bitters (optional) and sparkling water. So what’s falernum syrup? Falernum is a sweet West-Indian syrup with flavors of lime, ginger and clove. Falernum is a common tiki-drink ingredient and is a primary flavor in classics like the Jet Pilot and Zombie. You can find falernum syrup in many liquor stores, it is inexpensive and lasts forever. Just don’t confuse falernum syrup with Velvet Falernum, a version that has alcohol and isn’t safe for “mocktails”. We understand that many people won’t have falernum syrup, so we also have a second version of the recipe that subs a dash of lime juice, sugar and ginger ale for the falernum syrup and sparkling water.

    max7max8 Continue reading →

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    Posted By: putneyfarm Category: Cocktail Recipes, Dessert, From The Garden, Garden and Orchard, Sparklers Tags: blood oranges, Cocktails, cooking, cuisine, DrinkWire, Falernum, food, garden, max's mocktail, Mixology, mocktails, photography, photos, recipes, vegetarian
  • Daffodils…Just In Time

    January 24, 2013

    31 Comments

    daffyWe are in the midst of a “real” winter here in Norcal. We can’t complain, we need the rain. And I guess the cold and wind just comes along with the deal sometimes.

    daffy9But just when almost all the colors fade, the Daffodils (or Narcissus, your choice) pop up. The yellows and whites gleam amidst the browns and grays of winter. There are always signs of spring in California. That comes with the deal, too.daffy1daffy12daffy8daffy5daffy1daffy13daffy3daffy4 Continue reading →

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    Posted By: putneyfarm Category: Garden and Orchard Tags: art, Cocktails, cooking, cuisine, daffodil, daffodil days, flowers, food, garden, Narcissus, nature, photography, photos, recipes
  • BLT’s VIP Popovers

    January 10, 2013

    52 Comments

    pop9

    BLT Popovers.

    We have plenty of recipes worth sharing here at the farm, but sometimes the back story is a bit harder for us to come up with. This isn’t one of those times. These popovers are a truly delightful dish (are any popovers bad?), but the story that comes with them is one of our favorites. It goes back to summer…

    pop3pop4…when we visited a friend in Washington DC. We were on our way to Williamsburg, but stopped in DC so the boys could visit the Smithsonian and see the monuments, Capital and White House. Our hotel was near the White House and we looked online to find a nearby restaurant that both our friend and our kids would like. We quickly found BLT Steak, one of Laurent Tourondel’s steakhouses. BLT is something of a chain, but they do a very good job. We figured it would be a fun night.

    pop5pop6And it was great night, but with a bit of a surprise. When we arrived, a bunch of sunglass-wearing security with USA pins sat at the door. They said we could come in, but we were lightly (but politely) frisked and checked for metal. We asked “who is in there”? They “couldn’t say” but smiled ever so slightly. So we went in, met our friend and the host sat us right behind the VIP, who was having a calm dinner with her friend.

    pop7pop8But it turns out that sitting two hungry preteen boys behind the VIP was a great idea (and one probably made from experience). Our boys found out who it was, and said “cool”, but really couldn’t care less (we were pretty geeked-up). What our boys did care about was their steaks and these popovers. The popovers were huge and rich, but also had a crisp, cheesy exterior and light texture that none of us could resist. The boys even asked “can we make these at home”?

    pop1Happily, these popovers are so popular that BLT Steak gives out the recipe with each order. Excellent. And this is a very solid, if somewhat traditional, popover recipe. The only surprise is that these popovers use very little added fat, except that of the Gruyère cheese. But the cheese, milk and eggs do their job. These popovers are plenty rich and plenty good. The only bummer is that you do need a popover pan to make these, but popovers are so good we suggest you buy or borrow a popover pan. Then you can make these popovers and you will feel, and eat, like a VIP. Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Dinner, Lunch / Salads / Sides Tags: art, baking, Cocktails, cooking, cuisine, food, garden, photography, photos, Popover, recipes, vegetarian

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