Sierra T u r n i p T a l k

~ All things fresh and local in the Sierras!

LouLou’s Garden is an Artisan Jam and Preserve Company here in the Sierra Foothills.  Casey Havre, founder of Loulou’s Garden, has been putting up seasonal fruits since she was a child and it is her commitment to sourcing the highest quality ingredients and her love of seasonal cooking that contributes a little bit of magic to each and every jar she produces.

Casey is completely inspired but what she sources locally and is constantly on the hunt for the best quality ingredients and she only picks that product when it is at it’s peak.  From that point she practices a “Field to Pot” method to preserve that flavor as quickly as possible.  She believes that the quality of what she does is altered by how long the fruit is on the vine and it’s this constant challenge to preserve the best flavor she can that fuels her passion and energy.

“Our products are entirely handmade in small batches and follow the seasons. We offer a multitude of gourmet, artisan products including chutneys, pickles, jams, jellies and preserves. Every season brings a special bounty or combination that we will add to our seasonal variety – there is always something new” writes Casey.

The fruit and ingredients for LouLou’s Garden come from their own farms, but Casey is so inspired by her natural local landscape that she is quick to barter with neighbors and has even been known to detour suddenly off the side of the road if she spots something beautiful and delicious on someones property or growing wild.  She isn’t afraid to go knocking on someones door to inquire about their fruit or crops.  Again, it’s this excitement for the natural beauty of the seasonal harvest that drives her passion for preserving and it shows in the quality and flavor of her products.  Casey and her husband John Lagier own Lagier Ranch in Escalon and most of her ingredients are sourced from their farm.  John is a 4th generation farmer who is committed to providing quality food from the soil to the consumer.  John and Casey both recognize their responsibility as stewards of the earth and this value is reflected in environmentally conscious uses of water, energy and other resources and they practice sustainable and organic farming.

“Right now, the citrus is coming in season and I am literally dreaming of marmalade’s like Meyer Lemon and Rangpur Lime, Quince Jelly and even preserved Kumquats which take 3 days to make but are unbelievable on ice cream or cake – or chicken, duck and pork” says Casey.

LouLou’s Garden products got their debut at the Berkeley Farmers Market years ago and it was that progressive urban food environment that Casey was able to make many wonderful business contacts.  From there, her products were discovered and purchased for high end retailers like The Fatted Calf in The San Francisco Ferry Building, Oakville Grocery in Napa, Cowgirl Creamery and her products were even offered by William Sonoma.  In fact, even with the quantity that Williams Sonoma requested, Casey never compromised her sourcing of fresh seasonal fruit.  She didn’t simply make more batches as demanded with lesser quality fruit sourced further away, Casey worked very hard to make enough to fill their order but once it was gone, it was gone.  She continued her “Field to Pot” method using only fruit picked at its peak in a sustainable manner.

In keeping with Casey and Johns commitment to sustainability, Casey now focuses her marketing of LouLou’s Garden products locally.  LouLou’s Garden is carried at Angels and Sierra Markets, Lila and Sage in Murphys, Twain Harte Market, Schnoogs Cafe in Sonora and the Sonora Farmers Market.  All of her products can be ordered online at loulousgarden.com and you can follow along with all of her seasonal happenings on Facebook.   Lagier Ranch is known for their premium quality citrus, cherries, tree fruit, nuts and almonds and they keep very busy supplying the finest retailers and restaurants in the Bay Area like Bi-Rite Markets, Whole Foods and Chez Panisse just to name a few.  You can learn more about Lagier Ranch here.

Artisan Food Products are typically described as foods that are hand-crafted, by individuals and typically in small batches.  Loulou’s Garden is truly artisanal and so much more.  From the hand crafted and individually labeled packaging, to the slow, time honored methods of production – to the passion for locally sourced all natural and organic ingredients, to the seasonal perfection of flavor, Casey and Loulou’s Garden bring true meaning to the term.

Below is a sampling of LouLou’s Garden products that can be ordered online.

Chutneys
+ Cherry Chutney (8 oz.)
+ Plum Lavender Chutney (8 oz.)

Jams & Preserves
+ Almond Butter (8 oz.)
+ Apricot Jam (8 oz.)
+ Bing Cherry Confiture (8 oz.)
+ Blackberry Meyer Lemon Jam (8 oz.)
+ Blueberry Jam (8 oz.)
+ Boysenberry Preserves (8 oz.)
+ Cherry Rhubarb Conserve (8 oz.)
+ Montmorency Sour Cherry Jam (8 oz.)
+ Plum Lavender Jam (8 oz.)
+ Raspberry Meyer Lemon Jam (8 oz.)
+ Rhubarb Meyer Lemon Jam (8 oz.)
+ Rose Petal Jam (8 oz.)
+ Strawberry Rhubarb Jam (8 oz.)

Jellies
+ Meyer Lemon Jelly (8 oz.)
+ Quince Jelly (8 oz.)
+ Rose Petal Jam (8 oz.)
+ Spicy Red Pepper Jelly (8 oz.)
+ Wild Apple Sage Jelly (8 oz.)

Marmalades
+ Lime Marmalade (8 oz.)
+ Rangpur Lime Marmalade (8 oz.)

Pickles
+ Pickled Cherries (10 oz.)

Whole Fruits
+ Pickled Cherries (10 oz.)

As we have begun to head into the New Year and the impending political election, the economy is what is on everyone’s mind.   Its impossible NOT to know someone intimately that has not been adversely affected by the declining economy and many of us live with an uncertain future at best.  As a result, we have seen a shift in consumer purchasing and values and 2012 is sure to see even more growth in the “Buy Local” campaign.  The Rural Mainstreet Index has climbed to its highest level since 2007 as a result of an improved agricultural industry and developments in energy sustainability.  Although the economic outlook is still grim it seems, elected officials and local influencers  everywhere will hopefully be focusing on the positive upturns in rural economies and the value that these rural economies contribute to the national averages.   According to Creighton University economist Ernie Goss, “Growth in the areas of the region and country tied to agriculture and energy are outpacing urban areas. Our survey is detecting a very healthy Rural Mainstreet economy with the gap between urban and rural widening. Bankers reported that approximately 60 percent of agricultural producers have contracted or sold their 2011 production. Global demand and alternative energy generation are driving the Rural Mainstreet economy higher.”

Becky McCray of Small Biz Survival, a company devoted to supporting small town economies and rural entrepreneurs, has outlined the 2012 trends for small business and rural economies in her latest economic report.  Small Biz Survival writes “Rural and small town  business trends are always different from the general trends driving small business nationally. This year, the most dramatic difference is in the economic outlook.  The national economic outlook isn’t good. The consensus of economic predictions for 2012 is for slower national growth. In fact, the odds of a renewed recession in the U.S. stand at 1 in 3.   The rural economic outlook is much brighter. The Rural Mainstreet Index has climbed to its highest level since 2007.  Strength in agriculture and energy are noted as drivers of this climb.”

“This year, rural small business trends focus on five major areas:”
A. Natural Resources are at the Center of Rural Opportunity
B. Finance Makes the Town Go ‘Round
C. Business is Big in Small Towns
D. Online is One Big Small Town
E. Government Cuts Hurt

(This report and outline can be viewed in its entirety by clicking here)

As the term “SUSTAINABLE” continues to grow in meaning and in relevance to our daily lives, as well as the “Buy Local” campaign and the success of “Small Business Saturday”  this 2012 lets all work on sustaining our local economies and being a driving force in rural economic growth.   The goals of Sierra Turnip Talk are also to support local economy and rural entrepreneurs in relevance to the food industry and I look forward to you joining me in this journey!

“Getting to Know your Food”  starts by getting to know where it comes from and who’s growing it.  The Arnold Pantry is a Local CSA run by Donny Kimber and his wife.   Donny started his small farm on his property in Arnold just two years ago and has already garnered a huge following of customers.   Donny grows all of his produce in the natural way and although he is not Certified Organic, he DOES NOT use pesticides or chemical fertilizers.  “I would certainly not feed my family chemicals so why would I sell produce with chemicals?” says Donny.  The Arnold Pantry delivers a very affordable weekly CSA at six convenient locations in Arnold and Murphys and can be found at The Murphys and Angels Camp Farmers Markets during the summer months.Not only does The Arnold Pantry grow and source wonderful foods and produce, but Donny has something else to offer.  Donny has an unparalleled amount of energy and enthusiasm for what he does and for his customers.  This enthusiasm is so contagious that in his two short years of farming he has developed a loyal customer following and an impressive list of restaurants and catering companies that he supplies produce to regularly.   Donny works his business and is diligent about informing his customers via email and Facebook with what is included in his weekly CSA or what is in season and available.  This constant weekly contact is what restaurants and catering companies appreciate the most about Donny and how efficient he makes the purchase of Fresh and Local foods.

Donny’s biggest problem has been keeping up with the demand.  Donny, being the resourceful enterprising spirit that he is, has started a food co-op and he now networks with other local farmers, growers, packing houses and private home gardens to ensure that he can continue to provide variety and consistency to his family of customers and restaurants and food producers.   The task of sourcing and developing these resources has certainly doubled the workload for Donny but we appreciate the commitment he has made to providing the best quality fresh and local foods.  “The Arnold Pantry is a strong advocate of the “Buy Fresh, Buy Local” concept and, to that end, has established relationships with a variety of farms for the express purpose of supporting local farmers and offering our customers the fresh fruits and vegetables grown by these farmers” explains Donny.

A few of the local farms that Donny sources with include the following.

Golden Bear Ranch in Lodi, who specialize in heirloom varietals of fruits and vegetables and practice environmentally conscientious methods of sustainability.

Love Creek Center for Permaculture, where Donny sources amazing  fresh and dried Wild Mushrooms

Mountain Ranch for seasonal Tomatoes, Peppers and Squash

Metzger Farms in San Andreas for award winning Heirloom Tomatoes and year round produce

Cedarbrook Garden in Arnold for seasonal Garlic, Tomatoes,Lettuce,Cucumbers and year round Sprouts

And Del Rio Botanical outside of Sacramento for a variety of produce

The Arnold Pantrys’ Standard Weekly CSA Box is usually around $18 – $25.  You can actually order your box online at http://www.thearnoldpanty.com and you can even add additional items to your delivery like Almonds and Walnuts for only $3 per pound, Wild Mushrooms for $8 per bag, Farm Fresh Eggs for ONLY $4 and so much more.  Donny is working on adding meats, poultry, local olive oils and more to his boxes and website so The Arnold Panty can be your one stop shop!  Visit his website to view all the latest seasonal offerings available and the convenient days, times and locations for picking up your order.

Here is a recent sample of what The Arnold Pantry was offering a few weeks ago.  I think you would agree his prices are extremely affordable!   This year, resolve to “Get to Know” your local farmers and start with The Arnold Pantry, you will love his good nature and wonderful selection.  Cheers to healthful and locally sourced foods in 2012!

# Heirloom Baby Rainbow Carrots $ 2.00 per Bunch
# Brussels Sprouts $1.00 Per 1/2 lb bag
# Broccoli $1.50 Each
# Cage free eggs $3.50 doz
# Yellow corn .75 Each
# Banana $1.00 per lb
# Baby Beets $1.50 per bunch
# Red leaf Lettuce $1.00 each
# Purple Cauliflower $3.50 each
# Red Seedless Grapes $3.00 lb
# Green Beans $2.00lb
# Avocado $1.00 each
# Cinnamon Persimmons $1.25 each
# Chives $1.00 each
# Basil $1.50
# Green Onion .50 each
# Walnuts in Shell $3.00lb
# Almonds $4.00lb
# Apples 4 for $1.00
# Pears .50 each
# Garlic .25 each
# Baby Yellow Potatoes $1.00 lb
# Radicchio
# Butternut Squash
# Spaghetti Squash

The old-fashioned art of canning and preserving fruits and vegetables is definitely cool again, thanks to a big boost from Foodies and Locavores everywhere.  What better time of the year than during these cold months to talk about the lost old art of Canning and Preserving.  The cold has us indoors most of the time and the farmers markets with fresh fruits and bounty are long closed for the season.  Isn’t it great when you can simply open your cupboard and pull out a jar of something wonderful you picked or purchased and preserved at its peak over the summer?  I canned pears off my family property in the Delta this year and I love pulling out a jar and making a simple Rustic Pie or Galette.  The pears have been perfectly preserved with star anise, cinnamon and nutmeg and require nothing but a simple dough rolled out to non-perfection (hence, the rustic pie!) and a few pats of butter on top.   Out of the oven and I am instantly overwhelmed with warm wholesome memories of baking pies with Grandma Pat AND summer days on the Delta.

Do you Can, Put-up or Preserve every year?  Have you ever canned or preserved?  For some of us, canning and preserving were not really practiced household duties of our mothers growing up.   I guess they were focused on other things in the 60′s like feminism and….well, never mind!  But now that more people are talking about food and learning how to appreciate the benefits of seasonal fresh and local foods, I cant think of a better time to start bringing preserving back.  Back in our parents and grandparents day, they relied on kept and traded recipes along with that one basic “Ball Co. Complete Book of Canning” which was first produced in 1909!  The book has changed very little over the last 100 years except for the over marketed reference to only Ball products.  Instead of a recipe listing the multitude of pickling spices used to make sweet pickles for example, the recipe simply calls for the purchase of Ball’s pickling spice packs or containers.  Well, thank goodness for revolution because today there is a a plethora of MODERN canning and preserving books on the market to make preserving COOL AGAIN.  Ok, maybe just COOL!

You will find many new and innovative recipes in the new breed of cookbooks with a modern approach to canning and preserving.  Recipes for Pickled Kimchee, to use on the ever popular Korean Style Tacos that are all the rage on food truck everywhere. Blood Orange Sauce, and my personal favorite Drunkin Fig Jam are just a few recipes canners everywhere are experimenting with.  Here are some of the current books on Canning and Preserving I have purchased or perused.

I cant think of a better gift for the holidays than a jar or two of something homemade.  And if, you haven’t preserved anything at all this year or simply can NOT part with a jar of your coveted canned summer tomatoes or Freestone Peach and Thyme Jam, don’t fret!  There is still time to preserve the seasonal bounty of these cold winter months!  Why not try preserving some Ginger Mandarin Oranges, Rosemary Infused Meyer Lemon Marmalade, or Rosemary Rhubarb Jam?

What do you Can or Preserve every year?  What will you be preserving this winter?  Please share!

Another new trend, hitting the blogisphere are Local FOOD SWAPS.  In an effort to diversify your pantry and to share your own favorite recipes or abundant harvest, a Food Swap is a perfect way to meet and trade with other local foodies or preservers.   Stay Tuned for more on Food Swap-ing and announcements coming soon regarding our own Sierra Turnip Talk and Swap!  Be sure and subscribe to Turnip Talk to receive the latest announcements via email or follow along on FACEBOOK by clicking HERE!  You can also respond in the comments below if you would like to be notified of upcoming Food Swaps in your area.

Speaking of BLOGS, I would like to share with you some of the blogs that I follow for all things related to Canning and Preserving.   They will keep you completely inspired!  And remember, what you Preserve or Put Up during the seasonal months or days you can enjoy year round!

Punk Domestics ~ For the Hipster in you!

Well Preserved ~ They even host an annual “Pimp your Preserve” Contest!

The Hip Girls Guide to Homemaking

Canning Across America ~ Join the Canvolution!

Food in Jars ~ LOVE THIS ONE!

National Center for Home Food Preservation ~ For the technical info and self-study courses and videos

Napa is known around the world for its stunning views and terrior, its 450+ wineries and its emerging food culture.  Next to Napa is the “blink and you’ve missed it” town of Yountville, which has more gourmet restaurants per capita than any place else in the country!   An often overlooked establishment is Bistro Jeanty, one of the cutest and most elegant little French Cafes.  Bistro Jeanty is known for their infamous Tomato Soup and the recipe is even written on a chalkboard in the restroom!  Its also on their website and I have included it below in hopes that many of you can simple reach into your pantry and pull out a nice jar of canned tomatoes.  This soup is SO delicious and so rich but so worth poppin a few Lactaids or hittin’ the gym an extra day.  Its made with fresh or preserved tomatoes, picked at their prime and cooked down with sweet onions, butter and cream and then topped with a puff pastry crust.  So indulge a little with those hard earned summer tomatoes you preserved a few months ago or open a can of good quality whole tomatoes from your local market, and make this soup soon before all those other holiday calories start piling up!  And one other thing.  This soup is best made the day before and chilled in the frig overnight.  At the very least, chill it 4 hours in individual crocks or oven proof bowls prior to baking with the puff pastry.  This way you can cook the puff pastry crust on top good and hot for 15 minutes in the oven without the soup scorching.  Below is a YouTube video you can follow for more directions if needed.

Bistro Jeanty
Cream of Tomato Soup in Puff Pastry
Serves 6
½ cup butter unsalted (I know what your thinking!)
½ lb. Yellow onions-sliced
6 ea. Garlic cloves
1 ea. Bay leaf
½ Tbl. Whole black peppercorns
1 tsp. Dried thyme leaves
1/4 cup tomato paste
1 large quart of preserved tomatoes in juice
4 cups heavy cream (but I only used 3 cups and it seemed PERFECT to me!)
2- 4 Tbl. Butter
salt to taste
½ tsp. ground white pepper
1 lb. Puff pastry-or store bought sheets
1 ea. Egg- beaten with 1 Tbl. of water

Melt the ½ cup butter in a large stockpot over medium-low heat.  Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor then add tomatoes. Simmer over low heat for 40-50 minutes.

Puree by passing through a food mill or you may use a blender in batches or a handheld immersion blender until finished, then strain thru a mesh sieve and push the tomatoes and onions thru. Return the soup to the pot.  Add the cream, salt, white pepper and remaining butter to TASTE.  Bring soup to a simmer the remove from heat. Allow the soup to cool for two hours or chill for 4 hours but best if you chill overnight in the refrigerator.

Divide the soup among six 8-ounce soup cups or safe for the oven bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup.
Preheat oven to 450 degrees.  Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall.

Watch this short YouTube Video for more instruction HERE