finely crafted artisanal food for wineries, limousines, tours, B and Bs and inns, and local businesses in Napa Valley and nearby
While perusing food blogs, I came across what looked like a good recipe for guacamole on definititely not martha, a defnitely cool food site. I thought I’d share my Mexican version with you. The history behind this recipe is that my Park Slope neighbor, Antonia Guerro - note the Mexican name - taught me to make it. She then told me it was the best she’d ever had. And, casting all modesty aside, it is!
bj @ vineyard picnics to go
So, here it is, my simple recipe for roast chicken. Use a great chicken like the one I bought at Soul Food. Back east I used to buy D’Artagnan. Brine
Enjoy!bj @ vineyard picnics to go
I’m lucky enough to live down the road from Long Meadow Ranch, even luckier to have heard Ted Hall lecture on the benefits of heterogeneity, natural biodiversity, in yeast cultures for fermenting wine, and to hear their produce manager talk about how their portable chicken coops fertilize their garden.
But this weekends foray was to buy their wonderful grass-fed beef, reasonably priced, culled from their hardy herds of Shorthorn and Highland cattle. A wonderful by-product of my visit enabled me to visit Rutherford Garden, where I purchased farm-fresh eggs, opal basil, adriantic figs, garlic, not-quite-dried shallots, and fragrant lavender.
Inspired by Michael Pollan and Thomas Berry, I am more committed than ever to local and sustainable farming, this being the key to a strong regional culture, energy conservation, and the very best food. So, I next visited the Marin Farmer’s Market to check out Adante’s cheese, recommended to me by Chez Panisse’s chefs, delicious peaches from Kashiwase Farms, and Prather Ranch’s meat. There they sold me a Soul Food chicken which I promptly brined and ate, delicious!
bj @ vineyard picnics to go
