November begins the holiday season and all of us here at Limoneira are looking forward to cool, bright days at the ranch. At dusk, the pink glow on the Topa Topa Mountains reminds us of the special place where we live and work. Thanksgiving is just around the corner, and soon the December holiday season will be upon us
In the United States, the modern Thanksgiving holiday tradition traces its origins to a 1621 celebration at Plymouth in present-day Massachusetts. There is also evidence for an earlier harvest celebration on the continent by Spanish explorers in Florida during 1565, as well as thanksgiving feasts in the Virginia Colony. The initial thanksgiving observance at Virginia in 1619 was prompted by the colonists' leaders on the anniversary of the settlement. The 1621 Plymouth feast and thanksgiving was prompted by a good harvest. In later years, the tradition was continued by civil leaders such as Governor Bradford who planned a thanksgiving celebration and fast in 1623. While, initially, the Plymouth colony did not have enough food to feed half of the 102 colonists, the Wampanoag Native Americans helped the Pilgrims by providing seeds and teaching them to fish. The practice of holding an annual harvest festival like this did not become a regular affair in New England until the late 1660s.
According to historian Jeremy Bangs, director of the Leiden American Pilgrim Museum, the Pilgrims may have been influenced by watching the annual services of Thanksgiving for the relief of the siege of Leiden in 1574, while they were staying in Leiden.
Source: The fast and thanksgiving days of New England by William DeLoss Love, Houghton, Mifflin and Co., Cambridge, 1895
Let Us Do the Work for You This Holiday Season with a Limoneira Orchard Fresh Gift Pack
Limoneira grows and harvests the highest quality citrus and avocados available. In addition to Limoneira products found in the world's leading restaurants and grocery stores, we make our products available directly to consumers through our Orchard Fresh Gift Baskets. Heritage and sustainability are packed into every mouth-watering gift for you, your friends or business associates. Corporate programs are also available.
A customer favorite is our gift pack containing a copy of one of our historic Fruit Crate Labels. Fruit Crate Label Art symbolizes the history and heritage of California citrus. Max Schmidt, a native of Germany and founder of Schmidt Lithographers of Los Angeles, developed new crate labels for Limoneira which were patented in 1927. These reflected the company's location of Santa Paula. A snowy bearded Santa Claus, carrying a bagful of lemons, and Paula, a curly blonde-haired senorita with a lace fan and shawl.
We include a copy of the now famous collectible "Santa" label, paired with a nice selection of succulent valencia and navel oranges, premium lemons, and limes. This is a unique gift for business associates or friends and family.
For more information or to order please visit www.orchardfreshgiftbaskets.com
Limoneira Ranch Has A Number Of Beautiful And Unique Venues That Can Make A Corporate Or Family / Friend Holiday Party Special
|The Hilltop Orchard|
The Hilltop Orchard is an event space that is situated in a high hilltop orchard overlooking the Santa Clara River Valley, the facing mountains, and the Pacific Ocean. The space is designed to maximize the spectacular sunset view, with most tables gazing straight into the sunset past the Tower Club in Oxnard, and the Anacapa Islands off the Ventura coastline. Candles are the signature light source, casting ambiance on the tables. Minimal candlelight and solar lighting accentuates the orchard trees, overhead stars, and footpaths to transportation and bathroom facilities. Fire pits, chimineas and patio heaters are available during the cooler months, but are not frequently used given our moderate temperatures.
The North Lawn is ideal for larger groups. This site is surrounded by lush landscaping, lemon orchards, the sun-baked foothills typical ofSouthern California, and some ranch buildings built in the 1920s. Tall fir trees provide dramatic backdrops for photos, and shade for
afternoon events. Guests are welcome to stroll through the adjacent Specialty Citrus Orchard or championship Bocce Ball courts.
|The North Lawn|
The Citrus Pavilion is filled with country-style charm. Guest stroll down the entry drive bordered by tall, stately fir trees which ends in a lush lawn area. Views include the foothills and orchards, and historic points of interest, including one of the original Sunkist lemon packing houses that helped make this area famous for citrus at the turn of the century. With a permanent roof structure and banquette tables that seat 250, this elegant ranch site will create lasting memories while saving table and chair rental expenses.
The Ranch Lobby, with its century-old history of hosting festivities, is our most popular bridal site. The Ranch Lobby was built in the 1920's as the central hub of the main Limoneira Ranch. Farm workers and ranchers would relax in "the clubhouse" and even had three bowling alleys built on the floor below!
|The Citrus Pavilion|
Today, the Ranch Lobby retains its original luster with wooden floors, 20' high oak-beam ceilings, and an incredible, floor-to-ceiling walk-around river stone fireplace. The site use includes two overhanging porticos, front lawn, front parking area and use of separate parking lot.
The Side Courtyard is located a short walk from the Ranch Lobby. It is a beautifully manicured side garden that is ideal for intimate weddings. Brides enter through a wisteria-draped portico, walking past seating for up to 200 guests.
The Santa Clara Cross is a truly dramatic site, perched high atop a
hilltop bluff overlooking the Santa Clara River Valley. Guests are transported through the low-lying green orchards, and then ascend the hillside bluff with its native California plants such as sage and prickly pear. The Cross is the only permanent structure on the bluff. Panoramic views
|The Ranch Lobby|
extend all the way to the Pacific Ocean in Ventura. Standing underneath the Cross with the valley at your feet captures both the beauty and solemnity of the occasion.
The Visitor Center is a beautiful historic building that has been around since the turn of the century. Once home to Limoneira's general store for residents and workers that lived here on the ranch, this building has since been restored and is now used to tell both our company history and exciting future plans. With its original iridescent wooden floors, spacious room, high ceiling, and historical charm, this building is ideal for large groups and can accommodate tables and seating for up to 175 guests. The history of Limoneira can be seen throughout this building with old, original crate labels, historical photographs, and authentic agricultural tools and memorabilia decorating the walls and adding allure to the venue. Also adorning the walls are informative displays that tell of our sustainable efforts including our water management, integrated pest management, green waste
|The Side Courtyard |
recycling facility and solar fields. The building is also equipped with a bathroom.
The Visitor Center Patio is located right outside the main area. Translucent covers provide shade and keep the patio cool during those warmer days. Views of beautiful vistas and authentic ranch buildings give this site its captivating appeal. Picnic tables or banquet tables in this area can accommodate up to 65 guests.
The Visitor Center Bar
has a rustic, authentic turn-of-the-century look and feel to it. This cozy yet spacious room is located right in front ofpatio and is steps away from the visitor center's main room. Recently renovated, the bar keeps its charm with its original wooden design and makes a great addition to any event held in the visitor center.
To book your event please call us at (805) 525.5541 or contact
Jason Collis: email@example.com(818) 929-4609
On March 4, 1893, Nathan Blanchard and Wallace Hardison incorporated their citrus producing venture and named the new company Limoneira, a Portuguese word meaning "place of the lemon." Many in our industry now equate the name with great tasting lemons but it can be quite a tongue twister for many.
In 1937 George and Ira Gershwin understood that small differences in pronunciation really don't matter with their release of "Let's call the Whole Thing Off" ("You say tomato, I say tomahto ...). The lyrics end with a kumbayah moment: "So, if you like pajamas and I like pajahmas, I'll wear pajamas and give up pajahmas. For we know we need each other, so we better call the calling off off. Let's call the whole thing off!"
A Limoneira recent video highlights Limoneira linguistic machinations in a humorous way.
|Lē mon΄�ra - How Do You Say?|
"Potato, potahto, tomato, tomahto!
Let's call the whole thing off!"
(1937) - George and Ira Gershwin
Things have come to a pretty pass,
Our romance is growing flat,
For you like this and the other,
While I go for this and that.
Goodness knows what the end will be;
Oh, I don't know where I'm at . . .
It looks as if we two will never be one,
Something must be done.
You say eether and I say eyether,
You say neether and I say nyther;
Eether, eyether, neether, nyther,
Let's call the whole thing off!
You like potato and I like potahto,
You like tomato and I like tomahto;
Potato, potahto, tomato, tomahto!
Let's call the whole thing off!
But oh! If we call the whole thing off,
Then we must part.
And oh! If we ever part,
Then that might break my heart!
So, if you like pajamas and I like pajahmas,
I'll wear pajamas and give up pajahmas.
For we know we need each other,
So we better call the calling off off.
Let's call the whole thing off!
Here's Louis Armstrong and Ella Fitzgerald giving us their delightful rendition: Click Here
Happy Lemon Thanksgiving Recipes. Please Enjoy The Wonderful Holiday Season With You Family And Friends
Browned Brussels Sprouts With Hazelnuts & Lemon
- 1/2 cup hazelnuts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 lbs fresh Brussels sprouts, trimmed and quartered
- kosher salt
- 2 -4 tablespoons fresh lemon juice
- fresh ground black pepper
- Toast the nuts on a baking sheet in a 350�F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don't mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won't get them all; aim for about half). Chop the nuts coarsely.
- Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they're well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don't overcook; the sprouts shouldn't be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.
Lemon Cheesecake Sandwiches
"3 ingredients to complete this easy recipe! This takes store bought cookies and makes them into something that tastes homemade and special.These would be wonderful served with tea. You can easily reduce this recipe to the amount of servings you need. Do not make more than you need however because they tend to get soggy if made too far in advance."
- 10 ounces lemon curd
- 8 ounces cream cheese, softened
- 32 thin ginger snaps
- Stir together lemon curd and softened cream cheese until smooth.
- Spread equal amounts of mixture onto 16 thin ginger cookies.
- top with 16 more cookies.
Lemon Roast Potatoes
- 2 cups chicken stock
- 1/4 cup olive oil ( extra virgin)
- 1/4 cup fresh squeezed lemon juice
- dry mustard
- salt and pepper
- 6 -10 potatoes ( russet)
- Peel and quarter potatoes.
- Place in roaster, in one layer.
- Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
- Taste and adjust.
- Pour mixture over potatoes.
- Bake in a slow oven at 300-350�F for 2-3 hours, uncovered, 'til fork tender.
Green Beans with Lemon and Almonds
- 2 lbs fresh green beans, trimmed
- 7 tablespoons butter ( can use a bit less)
- 1 cup almonds, coarsley chopped ( or sliced)
- 1 tablespoon minced lemon peel ( use the yellow part only, can use a bit more lemon peel)
- 1/3 cup finely chopped parsley
- salt and pepper
- Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
- Melt butter in a skillet over medium heat.
- Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
- Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
- Mix in the lemon peel; cook 1 minute.
- Mix in the chopped parsley.
- Season with salt and pepper, and transfer to a bowl.
Caramelized Broccoli with Lemon and Garlic
- 3 tablespoons extra virgin olive oil
- 1 1/4 lbs broccoli, stems peeled and heads halved lengthwise
- 1/2 cup water
- 3 garlic cloves, thinly sliced ( use more those of you that want a lot of garlic)
- 2 pinches crushed red pepper flakes
- fresh ground black pepper
- 2 tablespoons fresh lemon juice
- toasted cashews, chopped
- In a large, deep skillet, heat 2 tablespoons of the olive oil.
- Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes.
- Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
- Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
- Season the broccoli with salt and black pepper, drizzle with the lemon juice, toasted cashews and serve.
Lemon-Garlic Parmesan Orzo
- 6 cups water
- 1 tablespoon chicken bouillon powder ( or to taste)
- 16 ounces uncooked orzo pasta
- 1/4 cup butter
- 2 tablespoons fresh minced garlic
- 2 tablespoons grated fresh lemon rind
- 3 tablespoons fresh lemon juice ( or adjust to taste)
- 1 1/2 cups grated parmesan cheese
- fresh ground black pepper ( to taste)
- In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
- In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
- Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
- Mix in Parmesan cheese, then season with black pepper and salt if desired.
Lemon, Ricotta and Sour Cream Pancake
- 1 cup whole milk ricotta cheese
- 1/3 cup sour cream
- 3/4 cup cake flour
- 3/4 cup buttermilk or 3/4 cup milk
- 4 large eggs, separated
- 1 tablespoon sugar
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons lemons, zest of
- 1 1/2 teaspoons baking powder
- 1 pinch cinnamon
- 1 pinch salt
- In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
- Sift flour and baking powder on top and blend completely.
- In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter - the batter should be just thin enough to pour- if too thick, add more milk.
- Pour by � cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.
Winter Fruit Salad with Lemon Poppy Seed Dressing
- 1/2 cup white sugar
- 1/2 cup lemon juice
- 2 teaspoons diced onions
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 1 tablespoon poppy seeds
- 1 head romaine lettuce, rinsed, dried and torn into bite
- 4 ounces shredded swiss cheese
- 1 cup cashews
- 1/4 cup dried cranberries
- 1 apples, peeled, cored and cubed
- 1 pears, cubed
- In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
- Process until well blended.
- With machine still running add oil in a slow steady stream until mixture is thick and smooth.
- Add poppy seeds and process just a few seconds more to mix.
- In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear.
- Toss to mix then pour dressing over salad just before serving and toss to coat.
Carrot Soup with Ginger and Lemon
- 1/16-1/8 cup cup butter
- 1 1/2 cups chopped onions
- 1 tablespoon finely chopped, peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 1/4 lbs medium carrots, peeled,chopped ( about 3 cups)
- 2 tomatoes, seeded,chopped ( about 1 1/3 cups)
- 1 1/2 teaspoons grated lemons, rind of
- 3 cups vegetable stock
- 2 tablespoons fresh lemon juice
- 4 tablespoons sour cream
- 1 small carrots, peeled,grated
- Melt butter in heavy large pot over medium-high heat.
- Add onion; saut� 4 minutes.
- Add ginger and garlic; saut� 2 minutes.
- Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
- Add 3 cups stock and bring to boil.
- Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
- Cool slightly.
- Puree soup in batches in blender.
- Return soup to pot.
- Mix in lemon juice.
- Season with salt and pepper.
- Bring soup to simmer, thinning with more stock, if desired.
- Ladle into bowls.
Lemon Sage Turkey
- Click to see savings
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 3 tablespoons dried thyme
- 2 tablespoons dried rubbed sage
- 1 tablespoon cracked black pepper
- 1 (12-pound) fresh or frozen turkey, thawed
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- Cooking spray
1. Combine first 6 ingredients; set aside.
2. Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Rub spice mixture under loosened skin; rub into the body cavity.
3.Preheat oven to 350�.
4. Pour 1 can of broth in bottom of a shallow roasting pan. Place turkey, breast side up, on a rack coated with cooking spray. Place rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350� for 1 1/2 hours. Carefully pour 1 can of broth into pan. Bake an additional 1 1/2 hours or until thermometer registers 180�. Remove turkey from oven; reserve pan drippings to make gravy. Cover turkey loosely with foil; let stand 15 to 20 minutes. Discard skin.
All Recipes Source: Jambalaya
Limoneira PMA Winner's Block
At PMA in Atlanta last month, we held a drawing for a new iPad 2. Our winner is Lisa Chorbajian from Danville California. Congratualtions Lisa!
Limoneira Winner's Block
This month our lucky winner is Anne Kingston from Toronto, Canada. As our monthly winner, Anne has won a Limoneira Orchard Fresh or Lifestlyes Gift.
For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join click here or visit our website at www.Limoneira.com
Be sure to check out our other contests and drawings for additional changes to win prizes.