This is a recipe that if you are fortunate to receive or have large amounts of this special produce should be made with care and given with love. It is literally so good you can eat this by the spoonfuls! It has just the right amount of sweetness. I don’t even like Persimmons, or so I thought. This will be used in many recipes from a cheese cake to a turkey glaze, so stay tuned, and get creative using this in your own recipes! This was truly a blessing and joy to make. Our Meyer lemon tree is almost ripe, and the juice in the lemons worked well to bring some tartness to the super sweet persimmons. We picked the persimmons from a ranch in Knights Ferry that my aunt so graciously lets us visit anytime. The persimmon tree has been there for ages and is a sight to behold as you wind your way down to the valley on the ranch. The boys helped pick a bunch. We eagerly tasted one, big mistake. Not quite ripe, I liken it to eating a bitter cotton ball! The persimmons set out a week they became mushy soft, which is what you want for this variety, also known as Hichiya, before you try to eat or bake. They were super sweet in a delicate way. Little did we know we came upon a fortune, as at the grocery store persimmons were going for 2$ each! My sweet neighbor, Barbra, brought us a large bag of pomegranates from her beautiful tree, these are the best I have ever had. Store bought does not compare, I can barely taste the seeds in these there is so much fruit inside. I thought combining these two seasonal fruits into a Jam that will serve as a gift and an ingredient in holiday baking would be festive and appreciated!
(You can triple this recipe to give as gifts for Christmas)
- 1 C Persimmon Puree (6 large persimmons)
- 1/3 C Sugar (or to taste, depending on how sweet fruit is, can also be left out)
- 2 Tbsp Water
- 1 Tbsp Corn Starch
- 2 Tbsp Lemon Fresh Lemon Juice
- 1/2 C Fresh Pomegranate Juice
Peel persimmons into blender. I find it easiest to use my hands and kind of mulch out the innards. Seed the pomegranates by cutting in half and using a large wooden spoon to whack until seeds fall into bowl.
Will seem messy at first but once you get the hang of this it will go fast. Make extra and freeze the juice for later or for drinking. Puree Persimmons until smooth. Using juicer juicepomegranate seeds to extract juice. (Or use store bought!) Place puree in sauce pan, add sugar and pomegranate juice over medium heat until incorporated. Add water and corn starch in separate bowl and whisk until dissolved. Whisk into puree. Add lemon juice. Boil on low until thickened, approx 15 minutes. Let jam cool to room temperature and pour into sterilized jars. Can if desired, or store in refrigerator. Enjoy and share the love!
Wow look at the cost!
Our Meyer Lemon Tree q
I love a cobbler because it is as simple a dessert as you can get. Using wild hand picked blackberries makes this all the better. Wild blackberries were everywhere at the knights ferry Maino ranch, a treasured spot by my grandfathers family. We loaded up the kids to visit the ranch and do some berry picking. Was made all the more exciting as this is rattle snake season- Yikes! Safe to say dad did most the picking! When visiting my parents on the coast we made black berry pie with black berries picked behind pops gallery. That was little more leisurely experience! Either way, using your fresh picked blackberries in this simple dessert the whole family will love! I use my raw yogurt in the batter of course, you can use store-bought as well.
Lilly loves this recipe from start
- 1/4 C Butter, Melted
- 1/4 C Raw Yogurt
- 1 C Sugar
- 1 1/2 C Flour
- 1 1/2 Tsp Baking Powder
- 1 Tsp Salt
- 2-3 Cups Fresh Black Berries
- 2 tbsp Sugar for dusting
Pre-Heat oven to 350 F. Grease 3 Qt Baking dish with butter. In bowl mix yogurt, sugar and melted butter. Add Flour and mix until just incorporated. Lumps are ok! Pat Blackberries dry after rinsing. Pour batter into prepared dish. Sprinkle blackberries on top. Sprinkle with the 2 tbsp of sugar. Pour 1/4 C boiling water over top and place in oven for 45-50 min or until golden brown and cooked through in center.
This is my favorite way to cook. Letting creativity and spontaneity come together, using everything I have from the garden or extra vegetables after a trip to the farmers market. Easy, simple and never again to be replicated. This is true joy, you will find me in no happier state. A warm pan simmering, smiles and nourished bellies, all feels right and my heart is full. Perhaps it is my yearning for fall, as the kids gear up to go back to school, and sweet potatoes are on my mind! It is time to thin my carrots in garden, and this is an excellent way to use those tiny carrots. Not much prep involved, just cut roughly and throw in what you’ve got! Try and keep tomatoes the main ingredient, sweet potatoes second and after that use to your heart’s content. Carrots, peppers, herbs, celery, onion, garlic all make great choices. I then add my raw yogurt, Parmesan cheese, a little maple syrup and nutmeg to further bring out the creamy texture and warmth of the sweet potatoes. This sauce is amazing for lasagna, or your favorite pasta dish. This recipe also freezes and preserves well if you choose to make a large batch out of your extra summer tomatoes.
- 8 Garden Fresh Tomatoes
- 3 cups Pear Tomatoes
- 2 large Sweet Potatoes (cooked through, and cut into fourths)
- 2 Bell Peppers
- 4 Mild Wax Peppers
- 2 Medium Carrots or 5-10 Baby Carrots
- 3 Cloves of Garlic
- 1/2 Yellow Onion
- 1 Spring Basil
- 1 c Raw Yogurt
- 1 C Parmesan Cheese
- Salt and Pepper to taste
- 3 Tbs Olive Oil
- 2 Tbs Maple Syrup
- 2 Tsp Nutmeg
Cut all vegetables into coarse chunks. Place in sauce pan with olive oil, salt and pepper. Simmer with lid on unit vegetables are soft approx. 30 -40 min. Let mixture cool.
Realized I had a couple bell peppers in fridge; threw those in too! Place in blender and blend until smooth. Pour the now smooth mixture into pan and heat. Add yogurt and cheese, stir over medium heat to incorporate. Add maple syrup and nutmeg to taste, as well as salt and pepper as desired. Serve over favorite pasta and enjoy!
This his recipe incorporates my recipe for slow and low crunchy roasted almonds and Raw yogurt. I use a crock pot as it is convenient, but you can also use a large pot and place in a warm spot, like oven with light on overnight. By “soaking the oats” you are letting the oats break down anything that may be difficult for the body to digest. This allows for your body to be absorb nutrients from the oatmeal without stressing you system by the oatmeal so that your body may be more easily nourished. The raw yogurt in this recipe adds further nutritional benefits. Feel free to play with other ingredients with this simple basic recipe. Enjoy!
- 2 C Oats
- 1 1/2 C Water
- 1/2 Raw yogurt
- 1 tsp Salt
- 1 tbs Maple syrup
- 2 tbs Butter (if desired)
Place Ingredients in crock pot. Stir to incorporate. Leave on warm setting for 6-12 hours, overnight. Serve topped with crunchy almonds, milk, or fruit!
This recipe is was a revelation to me! I learned about this through the “Nourishing Traditions Cookbook” Almonds lose their heart healthy fats when roasted at high temperatures. This recipe requires soaking the almonds in water for 6- 12 hours. This process is also known as “sprouting.” By doing this you unlock the foods nutrition potential as your body is more able to break down and absorb nutrients. By placing these soaked or “sprouted” almonds in oven at very low temp for long period you are also preserving their heart healthy fats. I love the taste and crunch of these almonds more than those that are roasted and seasoned. This is a standby snack for myself and our family. It helps keep the body satisfied by providing the right balance of fat, protein, fiber and nutrients. I am fortunate to live in the central valley where almonds are prevalent and I have neighbors and family almond ranchers! My lovely sister and brother in law bring me a 25 lb box of fresh almonds from their ranches. If you are looking for a good cause along with your purchase of almonds visit Farm to Kids online to purchase! Art to Feed supports all local farmers and needs, so blessed to tie in local farmers with our recipes!
- 4 C Raw Almonds
- Filtered Water to Cover
- 1 tbs Salt (non iodized)
Place almonds in bowl and cover with water until covered with 1 inch of water above almonds. Soak for 6- 12 hours. Drain water, place on baking sheet and pat dry. Sprinkle with salt if desired. Place in oven at 135- 150 F for 12- 24 hours. Place in air tight container and enjoy!
The Dairy is my husbands workplace. Not mine. He works day in and day out, on nothing much more than faith and a love for what he does. My boys enjoy going there and working with dad too. Where does that leave mom and Lilly May? I am the support at home to a farmer and I know my role is crucial to the farms success, but I feel left out. I am a doer. I like to get dirty, put on my boots and get to work. Sometimes you can’t wait for an invitation. Sometimes you have to make your own opportunity. I needed a reason to be at the dairy. To get to know employees and serve the dairy in more than just the role of wife at home.
A few mornings ago I told my boys; “Get your gardening gloves! We are headed to the dairy and planting a garden by our old house.” The boys were excited and so was I. I called to let the men know. The answers I got where; “nothing will grow there”, and “take care of the garden you have at home, and, “you have enough going on.” Silly men, don’t they know that will only make me try harder! Kids loaded up, we got what was left of any vegetables at the nursery (for a 50% discount as most of it was wilted away) and headed to our spot; shovels, gloves, hoes and vegetables in back. We got to work. I have never been so proud of my children’s little hands. Lilly had a blast getting dirty and petting the cows. Our little garden may not survive. It may not be enough to share with all the employees, it may not bring people together, and it may not work out. In more ways than one. But our job is to have faith, to take care and create where there is none, and to give of ourselves. To love who we are now and where we are at. To not depend on others to create an opportunity or place blame on them when there is not. It is within each of us and we can do this through the smallest things. A garden, a painting, a word, a meal. Rather than staying at home being unhappy at my husband for not creating an opportunity for me, I decided to do this myself. It may be silly but I felt pretty damn good doing it.
Our cucumbers are growing out of control! This is an excellent way to use cucumbers, tomatoes and other veggies in you garden for a fresh easy dinner. Make extra and save to bring a neighbor in need! I chose to use our small yellow pear tomatoes to add a golden color and mild taste that doesn’t over power the cucumber. You can also use other tomatoes, but I love the color and lightness that these tomatoes add to the soup. Serve cold with a spring of mint for a refreshing summer meal loaded with nutrients. My kids love this soup and it makes me happy to know they are getting a good serving of vegetables hidden in this creamy broth. I use our raw yogurt for a creamy texture, a great taste and for the health benefits. You can add a few other seasonal veggies you may have in your kitchen or garden; celery, onion, garlic, bell pepper etc, but keep the main focus on the cucumber!
- 2 to 3 Large Cucumber- Skin On
- 3 C Pear Tomatoes
- 3 Garlic Cloves
- 3 Small Mild Peppers (e.g-Anahiem,Bell)
- 1 Zucchini
- 4 C Chicken Stock
- 1 C Yogurt
Roughly chop up vegetables and place in large stock pot. Add olive oil and salt and pepper,
cook on high until tender and cooked through. Add chicken stock to cover and yogurt. Simmer for 30 min. Let cool then place in blender. Cool in fridge and serve cold with spring of mint. One of my children requested it be served hot and that is just fine also! Enjoy!
These cook up in a snap and are easy to assemble. I used pretzels because I ran out of Panko, (my favorite; a japanese style bread crumb). The pretzels tasted great with the pork and added a nice crunch. You can use anything you have on hand for the breading; breadcrumbs, Panko, crackers, pretzels. I always like a challenge to avoid another errand just for an item or two, and feel very resourceful and creative in using what I already have! It doesn’t always work as planned, but it’s fun to try! The pork is marinated in my raw yogurt, lemon salt and pepper and that’s it! The longer you marinate these the better. These were marinated for about 6 hours and turned out tender, you could do this overnight or a couple of days even better! These chops are a really thin boneless cut that is perfect for breading. I place in oven because, well, I hate the effort and mess of frying food on the stove top. Put them all in a pan (bottom covered in foil so no mess) and that’s the extent of it.
- 4-5 Thin Cut, Boneless Pork Chops
- 1 c Yogurt
- 1 tbs Salt
- 1 tbs Fresh Craked Pepper
- Juice of 1 Lemon
- 4 C Pretzels
- Olive Oil
Place pork chops in Ziploc bag and add yogurt, lemon salt and pepper. Fun part; pound with fist or smooth part of meat tenderizer to help tenderize and flatten a bit. Marinate for 3-24 hours. Preheat oven to 425 f. Pour olive oil 1/4 way up in the bottom of a 9″ x 13″ dish. Place pretzels in Ziploc bag. With rolling-pin roll over bag to create “crumbs” you will have some larger pieces and this is OK! Add marinated pork chops to crumb bag, one at a time, and shake. Remove and place in dish, leaving room around each pork chop. Repeat with all pork chops and place in oven for 10 minutes, turning each pork chop and cooking for an additional 10 minutes. Remove from pan when done and allow to drain on paper towel before serving!
These simple sandwiches are great for a quick family meal after a busy day! I use our raw yogurt along with mayonnaise. If you would like use all yogurt by all means! I tend to love the mayonnaise taste and the yogurt adds a little tang that goes well with the sweetness of a BBQ sauce. Use any sauce you prefer, you really can’t go wrong here. Our baby arugula is growing so well this year, and I love adding it to sandwiches for a little kick. Top this poor-boy with fresh arugula and cabbage, or any veggies you have on hand, and you have a meal!
- 2 lbs Pork Serloin Roast
- 2 c Favorite BBQ Sauce
- 1 tbsp Chicken Bouillon
- 1 Bottle of Beer (recommend Sierra Nevada, or beer of your choice)
- 1/4 C Spicy Mustard
- 1 /2 C Mayonnaise
- 1/2 C Yogurt
- Salt and Pepper to taste
- Fresh Seasonal Vegetables ( Cabbage, carrots sliced, cucumber, bell peppers, arugula) to Top.
Place Pork in Crock Pot, cover half way with water. Add beer, BBQ sauce and chicken bouillon. Whisk together. Add more water to cover if needed. Set Crock-Pot to desired length of time. When finished remove, cool and shred with fork. Add remainder of BBQ sauce, mustard, mayonnaise, yogurt salt and pepper. place on rolls and add sliced vegetables. Enjoy!
This Recipe is for a bread machine, but can be used without one as well. (Bread machines are amazing you can make any sort of dough and either bake right in the machine or in the oven.) This recipe uses almond four (courtesy of Farm to Kids– check out their cause!) and yogurt to give the bread a mellow flavor and tang similar to a mild sourdough but with the texture of focaccia.
- 2 c Bread Flour
- 1 c Almond Flour
- 1 tsp Salt
- 2 Tbs Maple syrup
- 1/4 c Yogurt
- 1 1/2 tsp Yeast
- 1/2 Warm Water
Place ingredients in Bread Machine in order listed. Place machine on dough cycle, (or leave to bake through in machine, its up to you!) When dough is finished, remove, punch down and place into greased loaf pans. Place in warm space (like unheated oven) and allow to rise one hour. Bake at 350 F for 15- 20 min until golden brown. Serve warm with butter or slice and enjoy later.