MaKe cenTRaL coaST PRoDuce The STaR oF YouR neXT hoLiDaY PaRTY By Randy Graham When you think of fruit and vegetables from California, you may think about produce harvested in the Salinas or San Joaquin valleys. Me? I think about the abundance of fresh fruit and vegetables grown on the farms of California’s Central Coast and valleys.
food. Zucchini is a nutritional, power-packed veggie high in vitamins A, B6, C, and folate.
Most fruits and vegetables are low in calories and high in vitamins, minerals, and fiber. Pistachio nuts, for example, are high in potassium; two ounces of pistachios contain more potassium than a large banana. Plums are rich in antioxidants, which fight free radicals, helping to prevent heart diseases and stroke. Pumpkins have a low-calorie count, making them a weight loss-friendly
With the holidays coming up, so too will the holiday gatherings. Why not ditch the chips-and-dip routine and bring along a healthy, locally-grown dish instead?
Granita, Watermelon Cubes, and Pistachios
Bonus — all four are grown on the Central Coast!
Here are a few of my recipes that feature some of our region’s best fare. They’re sure to be the talk of your holiday potluck!
The key to good granita is to use the freshest of ingredients. In this recipe, the combination of fresh ginger, fresh jalapeño, and freshsqueezed lime juice explodes on your palate. The flavor of the watermelon is a bonus. The bold flavors in this granita linger a little too long on the palate to use it as a palate cleanser between courses, as is sometimes done. It does, however, make for a beautiful dessert! Visit the Santa Barbara Pistachio Company for farm-fresh pistachios. They are located at 3380 Highway 33, Ventucopa. See them also at the Ojai and Santa Barbara Certified Farmers’ Markets. Ingredients:
Granita is a frozen dessert made from sugar, water, and assorted flavors. That’s all there is to it.
Savory Pumpkin Soup
1 cup sugar 3 1/2 cups water 2 tablespoons fresh ginger (peeled and chopped fine)
1 jalapeño (seeds removed, chopped fine) I got the herbs and spices just right, and before you could say “Bob’s your uncle,” my wife and I were enjoying this savory soup. It is the perfect fall/winter belly-warmer-upper. Ingredients: 4 tablespoons unsalted butter 1 white or yellow onion (chopped) 2 cloves garlic (peeled and minced) 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 /2 teaspoon curry powder 1 /2 teaspoon rubbed sage 1 tablespoon fresh parsley (chopped) 8 cups fresh pumpkin (peeled, seeded, and cut into cubes)
I make a similar soup with butternut squash. So, one day last year I thought maybe I could substitute fresh pumpkin for the squash and have an entirely new soup recipe. I experimented until 26
Fall 2019
2 cups vegetable broth 1 1/2 tablespoons fresh lime juice 1 /2 cup heavy cream (plus extra for garnish) 1 /2 teaspoon salt 1 /2 teaspoon fresh ground black pepper
Zest of 1 lime (chopped) 3 /4 cup fresh lime juice 4 cups watermelon (1-inch cubes) 4 teaspoons pistachio nuts (shelled, roasted, and chopped)
2 tablespoons fresh mint (chopped coarsely) Directions: Combine the sugar, water, ginger, and jalapeño in a small saucepan. Bring to a boil over medium heat. Simmer 5 minutes, remove from the heat. Cool then strain into a bowl. Stir in the lime zest and juice. Pour into a flat container that will hold the mixture 1 inch high and fit into your freezer. Freeze for 2 hours, stirring every 30 minutes to form a slush. Place watermelon cubes in a large bowl and toss with the mint. To serve, put a half-cup of granita in a glass, add a cup of the watermelon, sprinkle with a teaspoon of pistachios and top with a small spoonful of granita. Garnish with a small sprig of mint and serve immediately. Directions: In a large soup pot, melt the butter over mediumhigh heat. Add the onion and cook for 5 minutes, or until translucent. Add the garlic, turmeric, ginger, curry, and parsley. Cook, stirring, for 1 minute more. Add the pumpkin and vegetable broth. Reduce heat to simmer, cover, and cook for 30 minutes, or until the pumpkin has softened completely. Transfer the soup (you may need to do this in batches) to a blender and process until smooth. Return the soup to the pot and add the lime juice, cream, salt, and pepper. Stir to combine and cook until warmed through. To serve, ladle into bowls and drizzle cream on top. I like to serve this with a fresh loaf of crusty rustic bread. Tip: This recipe makes enough soup for four adults. It can easily be doubled if you need more! california101guide.com