Planning a Sweetheart Meal with Local Ingredients

from Paso Robles Press Magazine • #262 • February 2023

Processing Grief

By BeeWench Farms

For local farmers, February is exciting. The weather is starting to warm up and it’s time to start thinking about all the fruits and veggies to start growing for spring.

This month you can find almost anything that you are looking for at your local farmer’s market. There should be plenty of winter season veggies such as kale, broccoli, cabbage, lettuce, celery, and beets to name a few. Artichokes and asparagus will start appearing this month. We are in the middle of citrus season, so make sure to add Meyer lemons, mandarin oranges, kiwis, kumquats, and grapefruits to your list. Not only are they delicious, but fresh citrus will boost your immune system with some vitamin C.

Valentine’s Day is coming, so make plans now to get the best ingredients for a delicious meal with your sweetheart. Our Templeton farmer’s market on Saturday offers a variety produce and locally raised meats and freshly caught seafood to make a truly stunning meal. Valentine’s day falls on a Tuesday this year, so treat your date to a stroll through the market in downtown Paso Robles Tuesday morning. Pick up all the ingredients that you need for a delicious meal and maybe even a scone, cookie, or freshly baked bread.

Create a charcuterie board for your special someone or treat your whole family to a special Valentine’s Day board to enjoy. Visit Stepladder Creamery for some amazing cheese, get some honey from California Bee Co, sourdough bread from any of our amazing bread vendors, some strawberries from Hayashi Farms, and edible flowers from GreenLove Elixir Bar. GreenLove Elixir Bar also has truffles, bath salts, and love potion infused chocolate bars for a sweet treat.

Don’t forget the flowers. Check out FarmerMaid Flowers at the Saturday Farmer’s Market in Templeton for beautiful arrangements of locally grown flowers.

Salad Ingredients:

7 cups mixed greens (approximately one bunch of spinach and a large head of lettuce)

1 large avocado

1 teaspoon lemon juice

Roasted Beets Ingredients:

2-3 (1 lb) whole beets

1 tablespoon olive oil

Fine sea salt & freshly cracked pepper

Roast Beets Directions:

1. Preheat oven to 375°F.

1/3 cup lightly salted and roasted pistachios or walnuts, coarsely chopped

3-4 mandarin oranges, peeled and segmented crumbled goat cheese, add to preference (~1/3 cup)

Dressing Ingredients:

1/4 cup orange juice freshly squeezed

2 teaspoons orange zest

1 and 1/2 tablespoons honey

Dressing Directions:

1/2 teaspoon Dijon mustard

1/4 teaspoon fine sea salt

1/4 teaspoon onion powder

1/3 cup extra virgin olive oil

1/2 tablespoon poppy seeds

2. Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.

3. Lay out a large piece of tinfoil. Wrap and seal beets. (Or place beets in a greased baking dish and cover).

4. Roast the foil package for 1 hour or until beets are tender when poked with a fork.

5. Once cooled to touch, using rubber gloves or paper towels, rub the beets and the skins will just slide right off.

6. Cut into ½ – ¾ inch cubes

Note:

While beets are roasting, prepare the dressing. Combine all the dressing ingredients in a jar with a lid. Close tightly and shake well until combined. Taste and adjust any flavors to personal preference.

Dressing Directions:

1. Place the lettuce in a large bowl or on a platter. Peel and segment the oranges; add to salad. Chop the avocado into small pieces (or thin slices) and toss with lemon juice. Add to the lettuce.

2. Drizzle dressing to preference. (You may not want to use all the dressing. Leftover dressing will stay good for up to a week in an airtight container in the fridge.)

3. Sprinkle the chopped pistachios and crumbled goat cheese over top.

1. If making this salad ahead of time, keep the lettuce, the dressing, and all the veggies and toppings separate. Toss together right before enjoying.

2. Do not toss the salad with the dressing until ready to use. This salad doesn’t store or sit well when dressed and is best enjoyed right after being served.

3. Red beets will make this a bit more dressed up for Valentine’s Day, but golden beets or Chioggia (bull’s eye) beets are very tasty in this salad as well.

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