It's going to be an entertaining and eventful Summer!

Check out the line up of fantastic events sponsored by The Redlands Conservancy and supporters of The Parties for the Necklace!

http://www.inlandempire.us/things-to-do/redlands-conservancy-necklace-party/

Or visit RedlandsConservancy.org for more information.

Memories ....

While reviewing photos for this weeks food column, I ran across these shots from the Feasting on the Farm Event. Fond memories of a special evening at Powell's Farm in San Timoteo Canyon, Redlands. All photography courtesy of ModPhotography (ModPhotography.com).

Roasted Beets, Local Citrus and Goat Cheese Salad (from Redlands Conservancy Feasting on the Farm Event)

Many have asked for the beet salad recipe we served at the Feasting on the Farm Redlands Conservancy event... so here it is! Each time I prepare this recipe it is slightly different, so feel free to experiment with portions and ingredients.

1-2 bunches of fresh beets (use varying sizes and colors- yellow beets work well too!)
4-6 local oranges
Goat cheese
chives
olive oil

Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. Slice beets into 1/4 " slices, leave skin on. Place in large mixing oil and coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet and put in preheated oven. Roast for approx 20-30 minutes, depending upon thickness and size of beets. Larger beets may take closer to 40-45 minutes.You'll hear the beets 'hissing' which tells you they're cooking. Keep an eye on them to prevent burning. I usually check them 10-15 minutes into cooking and turn them all over. If you have 'hot spots' in your oven, rotate to ensure even cooking. When done, beets should be shiny and soft to the touch (but not burned!) After roasting, look for an even texture and color in each beet. While beets are roasting segment oranges into individual 'sections' and set aside. Leave two halves of one orange to squeeze over salad as dressing. Crumble or slice goat cheese and put aside. (Again, just eye ball it- I usually use 1/2- 3/4 tube of chevre goat cheese for this amount. But I LOVE goat cheese. If you prefer another kind of cheese, sub with feta. If you like more citrus, add it!!)Fine chop chives and set aside. Allow beets to cool. Combine beets, crumbled goat cheese, and orange segments into large mixing bowl. Squeeze both orange halves into bowl and coat beets with orange juice. Mix ingredients together and garnish with green chives. Note: For a more colorful presentation, you can 'layer' oranges and goat cheese (without mixing) on top of beets. As soon as you mix them up, you'll quickly loose the color contrast between the beets, goat cheese and oranges. Tasty either way, just something to remember for presentation. Enjoy!

Sweet Potato, Corn and Edamame Hash

We served this dish at the Redlands Conservancy Feasting on the Farn event on Sunday and people really seemed to enjoy it. Since the event, I have had several requests for the recipe, so here it is ! For consistency in appearance and taste, rough chop all ingredients into similar sizes and shapes.

1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes (similar to size of a kernel of corn)
1 8oz package of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute for additional 5 minutes. Add garlic and saute for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.

Note: To serve as a brunch item, serve over fresh bed of arugula and top with poached eggs.

Redlands Conservancy Parties for the Necklace

Some of you have inquired about the Parties for the Necklace events/fundraisers. Here's some info:

Parties for the Necklace offers a variety of parties, events, and activities for the Redlands Conservancy’s supporters to enjoy. The Parties are fully underwritten by individuals, groups, or businesses, and the money raised goes to support the Redlands Conservancy’s Emerald Necklace projects and programs.

What does Parties for the Necklace support?

The Redlands Conservancy’s mission is to preserve Redlands historic built environment and conserve it’s irreplaceable natural and agricultural environment. The Conservancy’s Emerald Necklace programs concentrate on the natural and agricultural environment, including three major programs.
1. Trails- Redlands Heritage Trails Alliance and Trails at 10 Series of Trail Excursions.
2. Public Outreach and Education – Presentation at events and meetings, exhibits at events, the Annual Emerald Jubilee and the Desert Alive Program for Redlands High School Students.
3. Land and Easement Acquisition

(From RedlandsConservancy.org)

Menu for Feasting on the Farm...

The menu for the Redlands Conservancy Fund Raiser, Parties for the Necklace Feasting on the Farm event is currently under development. Here's some of the items I would like to serve: Squash Blossoms Stuffed with Goat Cheese, Mini Rice Sesame Cones filled with Tuna Tartare and Fresh Avocado, Mini Caprese Salads on Skewers, Roasted Beets, Navel Oranges and Goat Cheese Salad, Sweet Potato, Edamame and Corn Hash, Grilled Root Vegetables, Hand-made corn and flour tortillas, Grilled Cabrito with Spicy Tomato Salsa and Fresh Guacamole. For dessert, I propose a Fresh Berry Tart, made with locally farmed fruits, Grilled Pineapple, Nectarine, and Peaches with Vanilla Ice Cream, and Chocolate dipped berries and other assorted fruits.