From 2011 but I still get traffic to my food blog from this article.

http://www.pe.com/local-news/san-bernardino-county/san-bernardino-county-headlines-index/20110427-redlands-chefs-focus-is-farm-to-table-cooking.ece

Another Farm-to-Kid Success Story

Salad of Roasted Beets, Mandarin Oranges, Goat Cheese and Toasted Walnuts

This dish can be served as a salad or a side dish and can be served hot or cold. It plates up beautifully and adds a great flavor combination to any meal. INGREDIENTS Large fresh beets (or 14 to 18 small) fresh beets, with skins on (use varying sizes and colors if desired) 4 to 6 local large oranges (or 12 to 14 tangerines) Toasted walnuts, as needed for garnish 8 ounces of goat cheese, Chevre or similar variety Chives, as needed for garnish, fine cut. Olive oil, as needed DIRECTIONS Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. (Greens from beets can be sauteed separately on stove top to accompany salad, if you so desire). Slice beets into 1/4-inch slices, leaving skin on. Put sliced beets in large mixing bowl, coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet into preheated oven. Roast for approximately 20 to 30 minutes, depending upon strength of oven and size of beets. Larger beets may take closer to 40 to 45 minutes but watch closely to prevent burning. Beets will start "hissing" before done. Check beet slices approximately 15 minutes into cooking and turn each slice over. If you have "hot spots" in your oven, rotate to ensure even cooking on all slices. When done, beets should be shiny and soft to the touch, with an even texture. While beets are roasting segment oranges or tangerines into individual "sections" and set aside. Layer ingredients in large serving bowl. Place beets on bottom, citrus on middle layer, crumbled goat cheese on top. Garnish with toasted walnuts and cut chives as final topping.

Arugula, Fennel and Orange Salad

The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving. INGREDIENTS 1/4 cup fresh-squeezed orange juice 2 tablespoons fresh lemon juice 2 teaspoons grated orange zest 2 tablespoons extra virgin olive oil 2 tablespoons canola oil 2 teaspoons Dijon mustard 1/2 teaspoon dried tarragon 1 shallot, chopped Salt and freshly ground pepper to taste 1 large fennel bulb 3 large local oranges 4 cups arugula DIRECTIONS To make vinaigrette, in small bowl, whisk together the orange juice, lemon juice, orange zest, mustard, tarragon and shallot. Continue to rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside. Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8-inch thick and then cut the slices into 1-inch lengths. Working with one orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges. Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves eight.

Great Fall Soup

Fantastic Fall Soup ! Farmer’s Market Roasted Pumpkin and Green Apple Soup Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat. 3lbs Roasted Pie Pumpkin 1.5 tbsp Olive Oil 4 oz Turkey Bacon ½C Onion, Diced 2 Granny Smith Apples, or other tart green apple, peeled, cored, diced 1 clove garlic, minced 12 oz Soft (silken) Tofu 4C Chicken Broth 1 Bay Leaf 1 tsp Sage (dried or chopped fresh) 1C Apple Cider ¾ tsp Pepper ½ tsp Salt Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container. In pan, or dutch oven, on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream fraiche.

Santa Monica Farmer's Market: Candy Roaster Squash, grown in Riverside