some new information from jamie oliver

here's some new information from jamie oliver's food revolution about the amount of sugar in soda vs. fruit juices.




for more information and a link to the "sugar sheet" visit

http://www.jamieoliver.com/jfr-beta/downloads/toolkit-sugar.pdf

CCFM Summer Recipes

Welcome to a new addition to my blog. The California Certified Farmer's Markets of Sacramento has seen it fit to have me share some recipes with you all. I've chosen a couple of recipes here that i think exemplify the wonders of the season, but also which celebrate often over-looked flavor combinations and cooking techniques. Like who really thinks to eat soup in the summer in Sacramento? Well the short answer is...i do. I look at cooking as a way to explore food and the ways in which we can stay interested in it. Eating tomatoes and mozzarella with basil is one of my favorite summer time treats, but lets not get bogged down in the old reliable recipes, lets explore something new! So i've provided you with a recipe that explores the textural differences of plum and cucumber and the spicy floral taste of opal and thai basil.

Please fell free to write back with your experiences and comments to help me improve these recipes.

Stay Hungry!

-GDP

CCFM Summer Recipes

red plum & white cucumber salad

W/ THAI & OPAL BASIL

this refreshing salad will pair with all kinds of interesting things. a piece of seared tuna or hamachi alongside would go beautifully as an appetizer or light first course (for fun, serve with chop sticks). or even serve with slices of Bellwether Farms “Carmody” cheese as a light cheese course. and of course, this salad will stand up tall all by itself.

FEEDS 4

· 4 red plums*, ripe but not mushy, washed

· 4 white cucumbers*, washed

· 1 large shallot, peeled, ends trimmed

· ¼ cup red wine vinegar

· 4 sprigs opal basil leaves, about ¼ cup packed leaves

· 4 sprigs thai basil, about 2 tbl. packed leaves

· ¼ cup Bariani extra virgin olive oil

· sea salt & fresh ground black pepper

1. pick basil leaves from the stems, set aside. bruise basil stems with the back of a knife, place in a medium mixing bowl

2. set your mandolin slicer to 1/8 inch thickness or slice with a sharp chef’s knife. slice plums parallel with the natural crease that you can feel along the meridian of the fruit. slice until you reach the pit, then turn over and repeat. reserve left over fruit.

3. slice cucumbers perpendicular to the poles of the fruit, making pinwheels.

4. slice shallots, making rings. place shallots in mixing bowl with the basil stems. add vinegar, a good pinch of salt and a few grinds of black pepper. toss lightly and let sit for 5 minutes.

5. trim remaining flesh off of plum pits and slice thinly. take a handful of smaller end-slices of cucumber and cut in half forming half moon pieces.

6. drain almost all the vinegar from mixing bowl. lightly toss cucumber with shallot-vinegar mixture.

7. alternating, place slices of plum and dressed cucumber on plate in desired pattern, leaving shallots in the bowl. repeat with remaining plates.

8. when all plates are arranged, toss remaining half-moon slices of cucumber and plum in with shallots and 2 tablespoon of extra virgin olive oil. taste. adjust seasoning with salt, pepper, and vinegar. discard basil stems. place equal piles of dressed salad on the four plate amidst the arranged slices.

9. stack opal basil leaves (don’t roll them up!) and slice into chiffonade with chef’s knife. scatter over arranged slices along with the picked thai basil leaves.

10. finish with a drizzle of olive oil and a light sprinkling of sea salt.

NOTES*

· white cucumbers are similar to the more common lemon cucumbers. however, they have smaller and fewer seeds and don’t grow quite as big.

· the plums called for in this recipe should have a good amount of sweetness and a distinct tartness in the skin, varieties recommended are “santa rosa” and “royal diamond” both with deep purple skin and rosy to yellow flesh.

CCFM Summer Recipes

sweet corn bisque

CILANTRO PESTO, TOASTED PEPITAS

this is a summer favorite of mine. on those 70 degree Sacramento evenings when the delta breeze comes through the valley, a warm bowl of this creamy bisque is a perfect accompaniment to a glass of Lodi chardonnay. this particular variation pairs the addictively herbaceous flavor of cilantro with the sweetness of the creamy corn. but with a little creativity, the variations on this soup abound*.

FEEDS 4 + MORE FOR LEFTOVERS

· fresh corn cut from 15 cobs + corn milk (reserved form corn stock recipe)

· 5 large shallots, chopped

· 3 cloves garlic, whole

· 1 Fresno chili*, de-seeded, de-ribbed, chopped

· 3 qts. homemade corn stock (see recipe below)

· ½ cup heavy cream or Greek yogurt

· juice of ½ lemon

· 4 sprigs lemon thyme

· ¼ cup olive oil

· kosher salt

1. heat a soup pot over medium heat. add olive oil; it should shimmer but not smoke. add shallots, garlic, and chili to the pot and sauté for 4 minutes until shallots are translucent. stir them so they don’t brown.

2. add corn, corn milk, corn stock, and a hefty pinch of salt. bring to a simmer over medium heat and cook gently for 10 minutes. adjust with more stock or water, if it seems too thick.

3. remove from heat and transfer in batches to a blender. blend until smooth and return to pot. whisk in heavy cream/yogurt and lemon juice. taste for seasoning, adding salt as necessary. heat up gently to serve.

4. garnish with cilantro pesto, toasted pepitas, and a sprig of fresh cilantro.

CORN STOCK*

· 15 fresh cobs of sweet corn (white ,yellow or variegated)

· 2 large spanish onions, large chop

· 2 ribs celery, large chop

· 3 cloves garlic, whole

· 6 sprigs of lemon thyme

· 1 dried bay leaf

· 1 cup white wine (I prefer 2 buck chuck)

· 1 tsp. black peppercorns

· 4 qts. water

· ¼ cup olive oil

1. remove corn from cobs by standing it on end and cutting downward, being careful not to cut too much of the cob off with the kernels. then “milk” the cobs by scraping the back of the knife downward along the cob. reserve the corn & corn milk for use in the soup recipe.

2. heat a stock or large soup pot over medium heat. when hot add 1/4 cup olive oil; it should shimmer in the pan but not smoke. add onions, celery, and garlic. stir mixture until onions are wilted, about 5-7 minutes. then add thyme, peppercorns, bay leaves. sauté for 2-3 more minutes until herbs become fragrant. increase

3. increase heat to high, add wine, and reduce by half. add corn cobs and water and bring to a simmer. hold simmer for 35-40 minutes. reduce heat until the stock just bubbles occasionally. let cook for another hour-and-a-half skimming foam and fat off top of stock as it cooks.

4. strain stock through a fine sieve and chill for future use. can be stored frozen for months.

PESTO*

· 1 bunch of cilantro, about 1½ cups chopped

· ½ bunch of parsley leaves, about ½ cup chopped

· ½ cup unsalted pepitas

· 1 Fresno chili*, de-seeded & de-ribbed, chopped

· ¼ cup finely grated parmesan cheese

· juice & zest of ½ lemon

· ½ + ¼ cup olive oil

· salt and pepper

1. prep the herbs: trim last 3-4 inches of cilantro stems and wash remaining cilantro, shake/blot dry with paper towels. pick parsley leaves, discard stems.

2. puree the chili and ¼ cup olive oil with a pinch of salt in blender until smooth, reserve. wash out blender.

3. toast pepitas in a dry skillet over medium-high heat until slightly toasted and fragrant. the seeds will swell slightly and emit some of their oil. cool pepitas on a plate or on the cutting board; reserve half for garnish.

4. in the following order, add: ½ cup olive oil, lemon juice, zest, ¼ cup pepitas, parsley, & cilantro to the blender. blend until just combined.

5. add parmesan, ½ tsp. salt, pinch of black pepper, and ½ of the chili-oil to the herb mixture. blend until mixed well. add a little more oil if it looks like it needs it. scrape into a bowl with a rubber spatula.

6. taste pesto! then adjust with lemon, chili oil and salt. serve at room temperature.

NOTES*

· corn stock recipe and can really be called a bisque because we make the broth flavorful by using the cobs or “shells” of the corn. the stock can be made days ahead of time and frozen or stored in the refrigerator

· Fresno chilies are what I grow in my back yard, but you can substitute jalapenos or Thai chilies, or if you’re brave, a habanero!

· the pesto can be used for all kinds of things: on a sandwich mixed with little aioli, on pasta, or even as a dip for veggies.

· VARIATION: for a larger lunch/first course portion quickly sauté some bay scallops or shrimp with shallots, chilies, pepitas, and fresh corn. serve the sautéed seafood piled in the middle of a large pasta bowl and then pour the soup from a insulated pitcher into the side of the bowl at the table for a more dramatic presentation. garnish around w/ the pesto. perfect for a dinner party.