• Saturday, December 7th, any time 12 - 2 PM - Wreath Making: Class is full!
• Saturday, December 14th, Baking with Glo - Class is full!

Thanksgiving Week Schedule:

Open Tuesday, November 26th, 12 PM - 5 PM

Open Wednesday, November 27th, 10 AM - 3 PM

CLOSED Friday November 29th and Saturday, November 30th

It may be raining, but we're still preparing for a busy veggie day tomorrow! We've stocked up on both our potato varieties. Which are best for mashed potatoes? It's a toss-up. Sierra Gold are a russet-Yukon hybrid and have less moisture, but more starch. They just soak up all that luscious butter and cream, but don't whip them too long or the starch will go gooey. Halcyon Gold potatoes are a true Yukon variety with medium moisture and medium starch - a potato for all seasons and all uses! Want to jazz up your mash? Add some celery root to the mix for a subtle, but tasty, je ne sais quoi flavor. Roasting veggies? Our rainbow carrots are beautiful and sweet. Add some sliced fennel, let them caramelize, and your guests will gush. We will also have Brussels sprouts in abundance. And, yes, green beans! Planning on sweet potatoes? We'll have them and, of course, all the usual veggies and green leafies you depend on. Apples, pears, and persimmons are here for your pies - not to mention the Sugar Pie pumpkins. Little Red Hen is preparing focaccia bread - great for stuffing! We have loads of peppers for your relish tray. Corn on the cob for Thanksgiving? Yes siree. Searching for an appetizer? You can't go wrong with seared shishito peppers. Top with a little lime and salt. Perfect! Looking for a hostess gift? We have beautiful white and purple potted cyclamen plants for those flower-lovers. Or Paso Almonds almond brittle is always a winner with folks! A small bag for the ride over and a big bag for the cook! We have you covered. Looking forward to seeing you tomorrow - or Wednesday! - even if it's a little drippy.

We don't want to miss this opportunity to wish you all a Happy Thanksgiving! We are ever grateful to be able to grow and provide fresh fruits and veggies for you and your families. Thank you for your support and much gratitude for each and every one of you!

-Eileen

Tuesday, November 26, 2024

Harvest Bag

all for $20

____

Brussels Sprouts

Sweet Cornitos Peppers

Carrots (see recipes)

Parsley

Sierra Gold Potatoes

Orange-fleshed Sweet Potatoes (see recipes)

Onions

Butternut Squash (see recipes)

Gold Rush Apples (Cirone Farm, See Canyon)

Oven-Roasted Root Vegetables with Spicy Pecan Topping

serves 8

Ingredients

Spicy Pecan Topping

• 2 tablespoons pure maple syrup
• 1 tablespoon unsalted butter
• 1 cup pecan halves
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt

Roasted Root Vegetables

• 1 pound sweet potatoes, (and/or butternut squash) peeled and cut into 1-inch cubes (3 1/4 cups)
• 3/4 pounds golden beets (about 3 medium), peeled and cut into 1-inch wedges (2 1/2 cups)
• 3/4 pounds carrots (about 3 large), peeled and cut diagonally into 1 1/2-inch pieces (2 cups)
• 5 tablespoons olive oil, divided
• 1 3/4 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 3/4 pound red beets (about 2 medium), peeled and cut into 1-inch wedges (2 1/2 cups)
• 1 medium-size red onion, cut into 8 wedges with root intact
• 1 thyme sprig, plus leaves for garnish

Directions

1. Prepare Spicy Pecan Topping: Preheat oven to 350°F. Combine syrup and butter in a medium microwavable bowl; microwave on HIGH until butter melts, about 45 seconds. Stir in pecans, chili powder, smoked paprika, cayenne, and salt. Spread in a single layer on a baking sheet lined with parchment paper. Bake 8 minutes. Stir mixture; bake until toasted, 4 to 6 more minutes. Remove from oven, and increase oven temperature to 450°F. Cool completely on baking sheet, about 30 minutes.
2. Prepare Roasted Root Vegetables: Line 2 baking sheets with parchment paper. Combine sweet potatoes, golden beets, and carrots in a large bowl. Drizzle with 3 tablespoons of the oil, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Toss well to combine. Spread mixture in a single layer on 1 baking sheet.
3. Combine red beets and red onion in same large bowl. Drizzle with remaining 2 tablespoons oil, and sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper. Toss well to combine. Spread mixture in a single layer on second baking sheet.
4. Bake vegetables at 450°F for 20 minutes. Remove baking sheets from oven; stir vegetables. Tuck 4 thyme sprigs into orange vegetables and 2 thyme sprigs into red vegetables. Rotate baking sheets between top and bottom racks. Bake at 450°F until vegetables are tender, 15 to 20 minutes.
5. Transfer vegetables to a serving bowl; gently toss together. Coarsely chop pecan topping. Sprinkle topping and thyme leaves over vegetables before serving warm or at room temperature.

Thanks to https://www.southernliving.com

Halcyon Farms | 1075 The Pike in Arroyo Grande | www.halcyonfarmsag.com