Sunday, November 29, 2015

That Moment When....

That moment when you realize your sister got a bigger portion....

Wednesday, November 18, 2015

Our Farmstay Is Open!

We've worked hard to have our family unit open by the holidays, and we're excited to finally announce it to the world. With two bedrooms, a hot tub tucked into the trees, a full kitchen a private picket-fenced back garden with a miniature chicken enclosure to interact with our friendly chickens, there's something for everyone to enjoy! Close to golf, hot air ballooning, wine country (Roadrunner Winery is almost walking distance.), Temecula's awesome Saturday Farmers' Market, Fallbrook's artful boutiques and street tacos. Book for a night or more, there's no minimum number of nights. To learn more, click here.
Here's the link to our reservation form with prices and availability: click here

Ruby Grapefruit Today!

We're excited to finally get back into harvesting citrus! This week's CSA boxes all have the delicious Ruby Grapefruit. They make a great juice, a tangy marmalade, and a tasty sorbet, and their skins can be candied.

Grapefruit/Strawberry Sorbet

This is a super simple deal. I did a book signing/cooking class at Sur La Table a few years ago, and this cooking store has an amazing little ice cream maker that is worth taking a look at.
What I thought was cool about it, besides the cheap price, is that is doesn't require salt and is so quiet you can have it going while you and your guests enjoy your main course. How many times have I had to haul my stupid Wal-Mart ice cream maker into the barn so I didn't have to listen to it while I enjoyed my meal? Here's the solution to that! This one is quite an improvement, for around $50.
* 3 cups strained grapefruit juice
* 3 tablespoons vodka
* 3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear)
* cup of frozen strawberries or blackberries, pureed with the grapefruit juice (I use a vitamix; but a Cuisinart will work, too)
Mix the juice, vodka and simple syrup. Place the mixture into an ice cream mixer, and freeze according to manufacturer's directions. Serve at once or transfer to a freezer container and freeze until ready to serve. To serve, hollow out grapefruit halves, fill with sorbet, garnish with a berry, and serve.

Tuesday, November 3, 2015

Whipped Pumpkin Honey Butter

This Whipped Cinnamon Pumpkin Honey Butter is perfect for spreading on fresh baked rolls and is perfect for any fall event!:

Tell me that isn't a thing of beauty? With pumpkins everywhere, we all have to ask what to do with them in the kitchen besides carving jack-o-lanterns, always what seems to me to be a waste. Here's another super simple recipe with impressive results! To get the full affect, I admit you need the little squirt attachment so that you can have the swirled look in the photo. I found mine at Michael's.
Recipe and directions

Peanut Butter Pumpkin Fudge

An easy and well received fudge for the Thanksgiving Holidays!
 Here's the link:Recipe and directions
Easy No-Fail Peanut Butter Pumpkin Fudge has only 5 ingredients and is the perfect fudge for the holidays!

Pumpkin Smoothies from Amy's Healthy Baking

I love this recipe because it's so easy! I'm not into soy milk, myself, but I didn't want to change Amy's recipe so here it is in it's original format. It's awesome! We'll have pumpkin/winter squash in our boxes for a while now, so here's a use for them if you're not planning on making pumpkin pie.

 Skinny Pumpkin Pie Smoothie

Makes 1 smoothie

Skinny Pumpkin Pie Smoothie -- I'm SO obsessed! It tastes exactly like the pie & is only 75 calories!: Produce

1/16 tsp Ginger, ground
1/4 cup Pumpkin puree


5/8 cup Soy milk, nonfat or light

Baking & Spices

1/4 tsp Cinnamon, ground
1/16 tsp Nutmeg, ground


1 1/2 cup Ice cubes


1 tsp Truvia