Evelyn, Jonathan Dye, and I have eaten many pickled beets made with this recipe. They’ve been added to cheese plates, paired with gravlax and other preserved fish, and also served simply with some dark rye bread, some fresh dill, and a dollop of crème fraiche (maybe a squeeze of fresh lemon too?). Evelyn’s winter garden has been a bountiful one. She has bushels of beets and needs a way to preserve them. Pickling is the perfect treatment for a homegrown beet. Here’s what I think Evelyn should do with her winter beet bounty! Continue reading “Pickled Beets – Preserving the Winter Garden Bounty”
Don’t forget! This Wednesday, OurLocaltopia is teaching another free cooking class at the Yorba Linda Public Library, as part of the “Food For Thought” series. This week’s class focuses on Garden to Table Cooking and will cover how to make the most out of your backyard edible garden or your weekly farmers market spoils. The Jonathans will provide up close demonstrations of at least four unique dishes, with samples and recipes available to the audience. Class will be held in the Library’s downstairs community room and will run from 7pm to about 8:30pm. Bring your friends, and enjoy a free night of delicious culinary education! See ya there!
This historic house in the hills of Fullerton is a gorgeous setting for a summer farm dinner. The Muck, as it is know, is a center for community and culture serving the citizens of north Orange County and beyond. We recommend you check it out!
These organic beauties were grown on the Fullerton Arboretum’s farm and used in The Muck’s farm dinner.
Farm dinner patrons enjoy passed appetizers and drinks in the main gallery before sitting down to dinner.
A refreshing libation to start the evening off right, Rhubarb and Elderflower Bellinis, served in the main gallery.
The table waits for guests.
The Muckenthaler family had their farm dinners in this same location. This festive table harkens back to the soul of this historic property.
Crisp and fresh, a vareity of peppers grown at the Fullerton Arboretum.
Chef Jonathan Dye, making the pasta for the ravioli course right in The Muck’s kitchen! Talk about fresh!
Farmer and Chef Jonathan Duffy Davis prepares the homemade herbed ricotta filling for the ravioli.
Guests fill the table and get excited for the meal, as the sun begins to set on Fullerton.
This beautiful chilled avocado and corn soup with cilantro oil is made with Fullerton Arboretum produce!
These colorful squash adorn the farm table and remind us that fall is just around the corner. They were grown on the Arboretum’s Farm!
Guests raise a glass to friends and family.
Arboretum nectarines being prepared for desert!
Chef Jonathan Dye and Farmer Jonathan Duffy Davis speak to the table about food being eaten.
Incredibly flavorful balls of delight! Charentais & Musk Melons paired with prosciutto, basil and mozzarella make a delightful summer salad.
As evening comes to The Muck, the table and grounds grow more gorgeous.
The evening comes to a close with the nectarine crisp the summer heat giving way into a cool evening. What a beautiful night!