Farm to Fork Recipes

Check out some of my what I like to call, whats in the fridge recipes from the farm.

October Farmers Guild at Collins Farm

A few weekends ago at the sundays farmers market I had a nice invite from Kristy (The Chicken Lady) to attend the Farmers Guild dinner at The Collins Farm of Davis, CA. Had a really nice time meeting a great group of farmers from around the Yolo county area. I was invited to come back next month as well, which I certainly plan to do! Below are a few pictures that I took while out there. This slideshow requires... read more

Farm-to-Fork Tractor Parade Kick Off

The Farm-to-Fork weeks have begun for 2014 in Sacramento. Started with a quick little tractor parade around capitol mall in downtown Friday afternoon. Of course, finding a place to park is always a bit of fun so we made it there just in time to catch the end. Still a good time followed up with a tasty pizza at Pizza Rock on K Street.    ... read more

Time for Coq Au Vin again!

It was a great day at the farmers market. While there was the usual heard of people trying to wake up and remember how to drive – I swear getting into that place is awfully challenging at times. They need to get some cowboy, or even better, cowgirl, out there on a horse leading the drivers in like cattle. Well, almost time, the rooster, yes, a rooster, will be in the freezer for awhile before its time to make the dish. I made it one other time a few years ago to end the year. Great dish! Will be sure to write a new post when I get a chance to make the dish in the near future, but if you’d like to go ahead and see the great video where I learned how to make Coq Au Vin, watch the following step by step video by Kristy Lyn Levings:   Share   Note: Header art work by Perry Taylor, his work can be scene... read more

Bison Tacos and Corn on the Cob

Tacos made with ground bison meat and topped off with a fresh guacomle  – all ingredients purchased at our local farmers’ market. With a nice side of fresh corn on the cob.   Ingredients (based on what was in the fridge): 1 pound ground bison butter 2 cloves garlic 1/2 red onion 1 tomato 1/4 cup diced aged cheddar 1 avocado 1 lime salt pepper olive oil cumin 2 tbsp old bay seasoning 4 corn tortillas 4 cobs of corn Preparation: Mix bison with 2 tbsp of old bay seasoning and cumin, set cover and refrigerate for at least one hour for seasoning. Cut up avocado and mix with one diced garlic clove, half small tomato, 1/4 diced red onion,  pinch of salt and dash of pepper. Season further to taste with olive oil and lime. After seasoning bison, heat skillet to medium high heat and add butter and a small amount of olive oil. Add meat and begin to mix while adding cumin along with salt and pepper. Be sure to stir – about five to ten minutes depending on heat. While meat cooks, an easy way to cook the corn is in by first cutting off any bad ends and then wrapping in damp paper towel. Put two cobs in the microwave and cook for 2 minutes and 25 seconds, then turn over and cook for an additional 2 minutes and 25 seconds. Once cooked, remove husks and season to taste with butter and old bay seasoning. Heat corn tortillas on hot pan, remove and add meat, guacamole, cheese and any additional toppings you might enjoy  – when I have it I... read more

What does “Farm to Fork” mean to you?

When first thinking about this topic, I never though anything towards this being a confusing question. Then I tried to answer it, and wow! After stumbling around looking for an answer to many different questions that can fit to this question, I came up to this conclusion – at least for tonight: I save money because I shop primarily at a farmers market. I shop for the freshest ingredients – extremely local. Less than 2 miles from my doorstep; on a nice day its a 15 minute walk. Shopping where my favorite restaurants shop, allowing me to know I buy what they buy. Turning my 15 minutes worth of “shopping” into three hours of social time with the farmers who grow my guacamole, raise my chicken dinner, gather my eggs, retire those chickens who lay my eggs into what I end up making my broth from, invite me over to their farm (home) to mingle with the sheep, give me olive oil for Christmas and best of all ask me how I’ve been since I saw them last week.... read more
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