Our dishes using heirloom tomatoes and produce:
Portuguese "Calde Verde" Soup... made with our Russian (Purple and White), Kale, our Porcelain Garlic, Onions, Potatoes and Chorizo.
Thai "Tom Kha" Soup with Prawn Broth, Prawns, Lime, Coconut Cream, Coconut Milk, Mushrooms, Cilantro and seasoning.
Ciabatta Sandwich: with our Heirloom Tomato (Japanese Trifele) and our Heirloom Lettuce (Reine de Glase) with Havarti Cheese, Rosemary Ham, Onion, Mayo and seasoned with cracked Pepper.
Our Chicken Calzone: made with our Porcelain Garlic and Spices from our garden... Onions, Peppers, Mushrooms, Kalamata Olives, White Wine Sauted Chicken, Fruilano and Cream Cheeses and our own special Garlic Sauce.
Exotic Slaw, made with Red Cabbage, Orange/ Red Pepper, Red Onion and Fennugreek, seasoned and topped with our own Mango Vinaigrette Dressing.
A fresh Cesar Salad with homemade Cesar Dressing (made with our Porcelain Garlic), topped with homemade Garlic French Bread Croutons and shavings of Asiago Cheese.
Serving slices of our 2017 Heirloom Harvest as a side dish with dinner. 4 different varieties in this plate...(Top) Zapotec, Orange Strawberry, darker Mom's-Bi-Color, Ananas Noir and Mom's Bi-Color, (a lighter ripend one)... so flavorful.
Eggs Benedict made with Rosemary Ham, Poached Local Eggs on a Ciabatta Bun and drizzled wth our homemade Hollandaise Sauce and homegrown Parsley.
Portuguese Steak and Eggs.... "Ovos a Cavalho"... Homemade Sourdough Toast, Basted Eggs and Fried Rouladen cut Beef in a Garlic and White Wine reduction.
Fritata with Heirloom Tomatoes. Sorry, couldn't resist, had to take a small taste on bottom left side.
Chorizo Pizza with Olives, Onions, Garlic, Peppers, 2 Cheeses, Mushrooms, Tomatoes and Seasoning, made with an Olive Oil/Oregano and Garlic Dough.
Tempura Chicken WIngs (extra crispy, Korean Style). "Tempura" actually originated with the Portuguese and was introduced by them to the Japanese. It's a favorite of ours but a rare treat... trying to keep healthy.
Beautiful, succulent, juicy and delicous "Pan Seared Chicken Breasts" in a White Wine reduction...resting to slice.
Sockeye Salmon (friends caught from our backyard.... "Pacific Ocean"). slow Baked in Lemon, a little Butter, a little Olive Oil, Garlic and Dill.
Sometimes I make a Chorizo Sofrito like this, used for a Rice Pilaf, as a topping on Homemade Pizza or in an Omelette. (Chorizo, Onions, Garlic and Peppers... sauted in Olive Oil and seasoned).
Below, are pictures of some of our dishes using heirloom tomatoes and heirloom produce from our farm. Here on our farm we love to cook rustic dishes and breads. Hope you enjoy them...
*You can view the ongoing slide show above or, you can click on a picture and use the arrows manually to give you more time to read the info under each dish... enjoy.