As most of you know I tend to be a ‘theme’ cook, meaning I like to center a meal around a series of spices or international flavors. And during the holidays, you can throw in color…especially red and green.  This seasonal green bean recipe comes from a favorite restaurant in Sonoma County called Rosso Pizzeria which features an ingredient that is an exciting discovery: smoked olive oil.

When I first encountered smoked olive oil at the farmers’ market, the purist in me kept me walking.  I couldn’t quite wrap my head around olive oil and barbecue.  But then curiosity took hold and persuaded me to at least try the product to make an educated assessment first hand.  I am now a complete convert and find that I’m using a variety of flavors year round and not just for grilling.

Two years ago Al Hartman and Brenda Chatelain created The Smoked Olive Company, producer of a unique blend of olive oils with a range of smoky flavors.  Al has food in his veins.  As the grandson of two chefs, he spent the last 40-plus years around butcher shops and smoked meats.  Al’s natural curiously about food inspired him to pursue a career in oils, searching for the ultimate smoke flavor.  

Al and Brenda don’t use just any ingredients for their product line.  They start with premium local extra virgin olive oil and cold smoke it with different types of wood.  They smoke the oil absent of heat, air and light which can destroy flavor and quality. There are no preservatives or chemicals used in the process and their proprietary blend has a patent pending.  They currently have three flavors which can be purchased online or in many gourmet food and kitchen stores.  Trust me…they make great stocking stuffers, too – or so says Santa:)

Roasted Green Beans with Smoked Olive Oil – Serves 6
You can use any flavor of the smoked olive oils…the Sonoma is my favorite and the Santa Fe gives it a little kick. It’s seasonal and colorful and the perfect side dish for Christmas.

1-1/2 pounds Romano or green beans, trimmed and lightly steamed
4 pounds heirloom tomatoes, cut & cored – or 1 can Muir Glen organic roasted diced tomatoes, drained
1 T chopped garlic
1/4 cup red wine vinegar
2 T agave syrup
1/2 tsp chopped rosemary
4 tsp sea salt
2 tsp grated lemon zest
4 tsp Sonoma Smoked Olive Oil
6 T extra virgin olive oil

For the vinaigrette – roast tomatoes & garlic over medium heat until reduced by 3/4; or use canned and saute with garlic for about 5 minutes.  Add agave, rosemary and sea salt.  Whisk in vinegar, lemon zest and both oils.

Roast the Romano beans over medium-high heat with sea salt until toasty and tender.  Garnish with the tomato vinaigrette and finish with a generous drizzle of Sonoma Smoked Olive Oil.

In case you haven’t heard…there’s a revolution going on!  It starts in the ground, is grown to feed the earth and to nourish its inhabitants. Food.  A precious yet vital source and the key to sustainable health.  For some, access to food is more difficult than others.  Here in the Napa Valley, we live in a climate that is temperate and suitable for planting a variety of crops.  Sure, we’re known for our grapes, but there are so many possibilities for additional food production that we are just beginning to uncover…

This week I am honored to be part of The Whole Gang’s Food Revolution where 30 fellow bloggers have come together to continue the momentum Jamie Oliver has created, ‘saving our health by changing the way we eat.’  And as a matter of fact, the Napa community has answered that call by launching its first annual “Napa Local Food Forum,” which was held April 28th at the Expo Fairgrounds.

This event was the brainchild of a diverse group of people led by our Agricultural Commissioner with a common vision: to ensure our local food system is socially equitable, environmentally sensitive and economically stable, by producing more food locally and providing access to all.  That means from individuals like you and me, to institutions like our hospitals and schools.

Getting there is no small task and now is when the real work begins.  Through a rich network of panelists, the discussions were loaded and lively.  The range of topics included:

*Enhancing Agricultural Opportunities in Napa County
*Small Scale Food Production
*Sourcing Local and Sustainable Food
*Distributing Food Locally
*Matching Local Foods to Institutions

There was an informative presentation by our County Public Health Officer who laid the groundwork on our current ‘un’healthy state of the union ; a local, seasonal lunch provided by many generous donors throughout the Bay Area, followed by a public town-hall platform where many could express their interests on how to move this agenda forward.

You might be asking how this applies to you…or better yet, how can you get involved?  The challenge is open to anyone who wants to see healthier food at home, in your community.  It can be as easy as planting a row of herbs, to an entire acre of tomatoes and beans.  For example, I have just begun the process of replacing our lawn with planter boxes of leafy greens and root vegetables to accompany my oregano and parsley.

Here are additional ways to bring more locally grown food into your lives:

Plant an herb garden. This doesn’t require much time or space. You can use a box or several pots. And you can buy the starts at nurseries or farmers’ markets.

Buy produce in season – you’ll get maximum flavor, nutrients, and bang for your buck.

Support your local farmers – right now is the beginning of peak season at the farmers’ markets.  Or join a CSA- community supported agriculture. If you don’t have the space or the time to grow your own produce, at least you’re supporting agricultural diversity and keeping transport to a minimum.

For those with land who want someone else to manage it, there a wonderful resource called Farmlink that will connect landowners with aspiring farmers.

Become part of a community garden, or start one of your own.  There are many tips on how to go about it.

If you do have the inkling to reconfigure your personal landscape - check out this video by a family in Pasadena who has turned cement into a green cornucopia.  They now produce much of their own food on less than 1/10th of an acre!

Let your voices be heard in schools.  I think we all know how processed foods have infiltrated kids’ lunches…but it takes a village to demand fresh choices and affect change.  Just look at all the comments that Jamie Oliver receives, and in return he offers recipes and other resources for healthy lunches.

If you would like more information on the Napa Local Food movement, please visit us here or leave a comment below.  We are working on a permanent site, complete with additional resources and networking opportunities!

Curried Cauliflower – Serves 4

Cauliflower is in ‘bloom’ at the farmers markets and now it comes in glorious colors.  They all have the same flavor and will take on whatever spices you add in cooking.  I love curry for its exotic taste and its anti-inflammatory properties.

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
4 cups cauliflower florets, washed and dried
2 tablespoons fresh lime juice
1/2 cup organic coconut milk
1/4 cup vegetable broth or water
Sea salt and fresh ground pepper

1. In a large skillet over medium heat, add olive oil and sauté onion, garlic, and ginger for about 3 minutes. Add curry powder, cumin and sauté for an additional 3 minutes, until fragrant.
2. Add cauliflower and lime juice and stir-fry on medium-high heat for about 5 minutes. Reduce heat, add coconut milk and broth or water, cover partially, and simmer on low heat for about 5-10 more minutes, until cauliflower is crisp-tender. Add salt and pepper to taste, if desired.

This recipe was inspired by nutritionist James Rouse.

‘Tis the season for figs and so many are now available at the farmers market – Black Mission, Kadota, Brown Turkey, Adriatic and Strawberry (in photo) just to name a few.  Figs are easy to eat on the go and provide a wonderful dose of fiber and manganese, which helps fight free-radicals.  Figs are also good for the heart as an excellent source of phytosterols which can block cholesterol, and from potassium which helps control blood pressure.

Just as I extol the virtues of eating the greens from root veggies, fig leaves are nutritious, too. (Often times I find them wrapped around a fresh goat cheese.) The leaves have anti-diabetic properties which help regulate blood sugar. And because figs are so delicious on their own, I haven’t made any fancy recipes with them, but sometimes, simple is better.

Honey Braised Figs

This recipe is adapted from our local “Napa Bootcamp,” which offers up some healthy tips while packing a punch.  You can add these to your morning oats, or top them with Greek yogurt and drizzle with aged balsamic vinegar.  If you can’t eat the figs within three days of purchase, toss them in the freezer for use in your Green Smoothie.

1 TB butter or coconut oil
1 TB raw honey
12 figs, sliced in half

Melt butter in large saute pan or cast iron skillet.
Add the honey.
Place the figs, sliced side down in the pan. Cook for 3-5 minutes over medium heat. The figs will become slightly sticky and golden around the edges.
Remove from pan and place sliced side up on a plate. Drizzle with remaining juice from the pan.

Do you have any favorite fig recipes to share?

]]> http://www.cook4seasons.com/archives/figalicious/feed/ 8 http://www.cook4seasons.com/archives/white-beans-with-pancetta-and-sage/ http://www.cook4seasons.com/archives/white-beans-with-pancetta-and-sage/#comments Tue, 04 Aug 2009 17:40:49 +0000 Karen http://cook4seasons.com/?p=1379

Some dishes are appropriate year round.  And in that camp, I would include beans.  Beans are one of the best plant sources of protein on the planet, not to mention low on the calorie index.  They are super high in fiber, which is great for reducing cholesterol and regulating blood sugar.  And…they are loaded with antioxidants, in some cases more than blueberries!

Beans are also quite versatile.  They can be mixed into soups or grain salads (like garbanzos with farro), creamed and spread onto baguettes (as in cannellini or fava), or added to fish tacos (black is best.)  Here in Napa we are blessed to have Rancho Gordo offer heirloom varieties retail, also available for shipping.  It’s always best to buy your beans from a known source – you’d be amazed how it can affect cooking time AND flavor.

White Beans with Pancetta, Zucchini and Sage – Serves 4

It’s best to pre-soak your beans overnight.  This will reduce gas on the stove (as in cooking time), and gas in your body (as in, uh huh.)  There is some debate on whether or not to save the water you have soaked them in. I opt not, since we have just leached out the very molecules that ‘turn up the music.’ BUT, I do save the cooking water, as up to 35% of the nutrients are there.
Cooking times vary depending on a.) the soak, and b.) the type of bean.  I usually use classic cannellini for this dish, but tried one of Steve’s new varieties called “Rice Beans.” Because they are a bit smaller, they took about 2 hours to cook. Make sure to salt them after they’re done – as doing so beforehand will make them tough.

2 cups dried white beans, pre-soaked and drained
2 ounces pancetta* (I saved about 1/3 for crispy garnish)
4-6 large fresh sage leaves, 4 chopped, 4 for garnish
2-3 cloves garlic, peeled and cut in half
3 TB olive oil, plus more for serving
1 medium zucchini, julienned
Salt and pepper

Place all ingredients except zucchini in large pot and cover with approximately 6 cups pure water. (You might need to add more later.)  Cook on high simmer for about 2 hours, stirring occasionally to make sure nothing sticks to bottom.
Meantime, cook up remaining pancetta in skillet until crispy and break up into small pieces.
Take strands of zucchini and place into pot with warm beans. Let them wilt for about 3 minutes.

To serve, drizzle with a bit more olive oil and top with crispy pancetta and sprig of sage.

*Pancetta is an Italian-type of uncured bacon.  If you are vegetarian, simply omit.

This post is part of Real Food Wednesday.

]]> http://www.cook4seasons.com/archives/white-beans-with-pancetta-and-sage/feed/ 1 http://www.cook4seasons.com/archives/raw-slaw-with-kale/ http://www.cook4seasons.com/archives/raw-slaw-with-kale/#comments Thu, 25 Jun 2009 18:11:08 +0000 Karen http://cook4seasons.com/?p=1248

I have been on a kale kick lately.  Sounds pretty strange, doesn’t it?  Ah, but the reward is how good I’m feeling!  So while I may preach ‘all things in moderation’…I’m actually OK with indulging in a bit of healthy greens for a spell.  And truth be told, the dishes I’ve been making are uber delicious.

Kale is available at most farmers’ markets, and just about ready to retire for the season.  Combined with other fresh veggies such as beets and radishes, the following recipe has prompted me to start a new feature: “Farmers Market Fridays” – focusing on what’s in season and available now.  Yes, I know its Thursday, but our St. Helena Farmers’ Market is on Fridays, and what better way to get ready for the weekend!

Raw Slaw with Kale - Serves 2

Remember that eating raw foods increases enzyme activity and makes some nutrients more available in our bodies.  And with these liver supporting foods, you, too, will notice a burst of energy.

Salad:
1 bunch dinosaur kale, de-stemmed and shredded
1 apple, grated
1 red beet, peeled and grated
4 radishes, diced
½ small carrot, cut on bias into 1-inch pieces, for garnish

Dressing:
1/3 cup flax oil
2 tsp Dijon mustard
1 TB agave nectar
1 TB miso
¼ cup brown rice vinegar
2 Tbsp water

INSTRUCTIONS

1. Put kale in medium bowl and break up with fingers to tenderize. Add apple, beet and radish.
2. Whisk dressing ingredients together until creamy.  Pour over salad mix and toss until coated.
3. To serve, make a mound of salad on plate and top with carrots in a circle to form a flower.

Laddie Hall - Long Meadow Ranch

Most of you know this is my favorite time of year because…our farmers’ markets are open again!  I feel like its Christmas in the Napa valley four times a week.  The bounty of produce is just beginning to bloom, but there are already so many marvelous gems ripe for the picking.  Fresh greens, luscious apricots and cherries, and herbs to cultivate in our own gardens.

• We are getting our food direct from the source.  You can ask your local farmer everything about your food: how it was grown, handled, transported and suggested recipes.
• Easy money.  When produce is in season locally, the relative abundance of the crop usually makes it less expensive. And often times if you go towards closing time, you might be able to negotiate an even better price.
• It’s as fresh as you will find.  Usually picked that morning.  You can’t say that about store bought produce.
• Fresh equals flavor.  If not as important as cost, flavor is king. Have you noticed the difference between a fresh strawberry and one from your supermarket.  ‘Nuff said.
• Fresh also equals nutrients.  Through shipping and handling, foods lose moisture when they are held.  Newly harvested fruits and vegetables maintain their flavor and nutrients, not to mention possible irradiation to kill germs in transit  (but I will:)
• Variety all year long.  Through farmers’ markets we are supporting biodiversity and small businesses.  There are plenty of massive farms in the midwest which pump out bundles of wheat, soy and corn.  But remember, our bodies need everything, all of the time.”  And that means a variety of food types based on the seasons.
• What happens local, stays local.  That means our dollars are invested in our local communities and businesses.
• It’s social.  Half of the reason I love the experience of shopping at my farmers markets is to catch up with friends in the great outdoors musing over fresh food.  It can often times be a one-stop-shop, from produce and plants, to fresh fish and cheese.

To learn more about the sources of your food, check out Food Routes.

To find out what’s in season in your area, go to Local Harvest for a listing of farmers markets throughout the country.