Sunday, October 14, 2012

Hello again. Today I want to share an easy recipe for using fresh oregano and flat leaf parsley.

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

For the roasted garlic-oregano vinaigrette:
8 cloves roasted garlic
1/4 cup white vinegar
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes

For the grilled chicken & potatoes:

12 fingerling potatoes, scrubbed
Kosher salt
olive oil
4(8-ounce) bone-in chicken breasts
freshly ground black pepper

For the vinaigrette:
Combine garlic, vinegar, oregano, parsley,honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chili flakes.

For the grilled chicken and potatoes:
Place potatoes in medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise. Heat the grill to medium.
Brush the chicken and potatoes with oil, and season with salt and pepper. Place the chicken on the grill, skin side down and grill until golden brown and slightly charred, 6-7 minutes. Turn the chicken over and continue grilled until just cooked through 5-6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

Happy Grilling!!!

Sunday, October 7, 2012

How to store fresh herbs

Today, I want to help you make your herbs last longer.

1. Snip off the bottom of the stems.

2. Make sure the leaves are completely dry.  Better to hold off rinsing them until you're about ready to use them.

3. Fill a jar or a water glass partially full of water and place the stem ends of the herbs into the water in the jar.

4. If you are storing herbs in the refrigerator, cover loosely with a plastic bag Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. Basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5. Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Also when getting produce that is fresh, be aware you may find bugs, worms and occasionally a frog from our farm. We try our best not to use pesticides, we use OMNI approved safe sprays and good old dawn detergent, vegetable oil and water to keep down the pests. Be sure to wash everything good and enjoy!!

Saturday, October 6, 2012

How to store Arugula

Hi everyone! I hope everyone enjoyed their produce. Remember if anything is not good let us know as soon as possible so we can take care of it for you. Not always easy to tell on some veggies if they are good or not so we will gladly replace anything that we need to.

Well today I want to explain how to store your arugula and make it last. All fresh vegetables should not be washed until you are ready to use them.Wrap the unwashed bunch of arugula in a double layer of dry paper towels and place in a plastic Zip-lock bag and seal tightly.  Place in the vegetable compartment in the refrigerator. The paper towels will keep excess moisture away from the arugula. Stored in this manner, arugula will keep for 7-10 days without wilting or discoloring.

Thursday, August 30, 2012


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