Here is the list
Tangelos These are easy to peal. And they are sweet with a faint tart edge
Lemons “45 Uses For Lemons” I like number 4
Bag of Lettuce
Red Bell Peppers
Rainbow color Beets
This is Big Red. He has been around the farm for almost 10 years
He has been a “ranch only” truck ever since he was rear-ended and then pushed into the back of another truck in an accident downtown.
Works harder than anyone here. And never asks for anything in return.
He takes a lot of punishment too. “Tocayo modifies shifter ball.”
Here is Tocayo having a wallet snack in the comfort of big red’s luxurious bench seat.
Yep. Big Red
Cucumber Bell Pepper Quinoa Salad with Avocado
Makes 4 to 6 servings.
1 cup quinoa
1 garlic clove, pounded to a smooth paste with a pinch of salt
1 large shallot, finely diced
1 jalapeño, seeded and finely diced
3 and 1/2 tablespoons fresh-squeezed lime juice, plus more as needed
1/2 cup and 2 tablespoons extra-virgin olive oil
1 medium red pepper, halved, seeded, and finely diced
1 small- to medium-sized cucumber, peeled and seeded, if necessary, and cut into 1/4-inch dice (about 1 cup)
1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish
2 to 3 ripe avocados, sliced
1. Bring a large pot of water to a boil and season generously with salt. Rinse quinoa under cool running water, lightly rubbing it between your fingers for a few seconds. Add it to the boiling water and cook until tender, 12 to 15 minutes. Drain the quinoa well and spread out on a baking sheet to cool. 2. Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. Add 1/2 cup of the oil and whisk to combine. Taste; add more salt or lime, if necessary.
3. Put quinoa, red pepper, cucumber, and chopped cilantro in a medium bowl. Drizzle about half the vinaigrette into the bowl and gently fold to combine. Taste; add more salt, vinaigrette, or lime juice, if needed.
4. Arrange the sliced avocado on a platter or individual serving plates. Season the avocado with salt and drizzle the remaining vinaigrette on top. Spoon the quinoa salad on and around the avocado. Garnish with cilantro, and serve immediately.
Beet and Potato Tart Tatin with Caramelized Fennel and Gruyere
makes a 7-inch tart
Buckwheat and Hazelnut Tart Crust
1/2 cup (70 g) superfine brown rice flour
1/3 cup (45 g) buckwheat flour
1/3 cup (40 g) tapioca starch
1/3 cup (35 g) hazelnut flour
2 teaspoons ground chia seeds (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons ice water
Combine the first seven ingredients in the food processor. Pulse to combine. Add the diced butter and pulse about ten times until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.
Transfer dough to your preferably cold surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.
(In this time, roast the beets and purple potatoes).
Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.
Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.
Prepare the filling
5 assorted colors baby beets (about 12 ounces), peeled and cut into 1/2-inch slices
2 medium purple potatoes, peeled and cut into 1/2-inch slices
3 tablespoons olive oil
1 small yellow onion, thinly sliced
1/2 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch black pepper
1 tablespoon balsamic vinegar
1.5 ounces (45 g) Grated Gruyere cheese
Preheat oven to 400F (200C). Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.
Reduce oven temperature to 375F (190C).
Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.
Remove the tart crust from the refrigerator. Lightly dock it with a fork.
Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.
Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.