Cucumber Madness

Here on the Beck Grove, Helene's garden is off the hook! 

There are cucumbers everywhere, and luckily, I get to take a few home too.

Now one of my favorite things about the cucumber is how guilt free I feel when I prepare it.  I mean, cucumbers are 95% water, so in the summertime it's great hydrating snack.  

However, does the summer make you think about anything else???  For me it does...  it makes me think of the county fair.  And rightly so, the county fair makes me think of none other than a variety of fried foods which have no place in nature being fried.

So in celebration of the vice we all tend to fall victim to this time of year, I experimented with a little fried cucumber recipe of my own!  It's extremely easy to do, and they were delicious.  Oh and they cost a fraction of the price of fair food $$$.

1. Slice the cucumbers
   
2. Soak them in slightly salted water for at least a half an hour
   
3. Pat them dry
   
4. Dip them in egg
   
5. Dip them in seasoned bread crumbs
   
6. Drop into pan of hot oil, fat drippings, or deep fryer
   
7. Brown on both sides
   

ENJOY!!!

Now if only I could get the fair to deliver a private ferris wheel to my house... Hmmm....

By Tracy Kinnaman

Permaculture - Take it Abroad and Bring it Back Home

This is a difficult subject for me to write briefly on.  I have been increasingly more interested in permaculture lately and I would love the opportunity to go abroad and help create a sustainable solution for a struggling community.  I respect the way in which this concept seeks to solve economical problems as well, not just set up and abandon the freshly planted system, but find lasting solutions to a continuing independence. 

 "Permaculture is an ecological design system for sustainability in all aspects of human endeavor. It teaches us how to build natural homes, grow our own food, restore diminished landscapes and ecosystems, catch rainwater, build communities and much more."

The principles involved in permaculture are ones I think everyone could use.  We should slow down, stop, and think about the way we solve problems in this day and age -  and the repercussions of our actions and what we're leaving behind. 

The first step in planning the development of an ecosystem is to take the time to engage in nature and interact with the natural progressions in that certain area.  Since we already live in a developed nation, we don't really take the time to look around our natural surroundings and question our methods of living and if they are harmonious with the environment in which we are forcing a certain way of life.  Why do we accept the status quo?

I know I am always saying, "Do I really need blackberries in winter?"  Or can I wait for Summer when the conditions here at home provide a natural growing environment for them.  Do I indeed live in southern California, a desert, yet watch the sad amounts of rain that fall here, run away into gutters, lost forever?

There are so many countries that are in need of help setting up basic methods of survival, and I feel so helpless over here.   But for now I should to try to do what I can while I am home. Hopefully someday I can affect someone else.  Even if it's just one of my friends or neighbors, or an entire community abroad.  

I believe in the power of 1.

By Tracy Kinnaman

Bottle Shock

On a 12 hour flight across the Pacific a few months ago, I had the pleasure of my very own mini TV screen. Filled with games, shopping, and videos, I picked out a movie I'd never even heard of: "Bottle Shock".

The movie appealed to me right from the get go. Beautiful scenery of an idealistic lifestyle, an attractive lead actor, and a subject I've grown quite fond of in recent years - wine! Set in the 1970's, this film was based on a true story of a California winery clawing for survival when it's put to the test against the unbeatable French wine. The battle between old and new traditions and expectations (French vs California wines) reminds me of a modern day "competition" forming on our grocery shelves today.

Organic & biodynamic, or traditional wine? Which is better? What are the costs, health benefits, environmental findings, etc? I think we've all heard that organic wine will lighten up your hangover because there are no added sulfates. Sulfates are supposedly what contribute to the headache of a wine hangover.
I am not a wine connoisseur, so when I say that I can not taste a difference in organic or regular wine, I guess it does not hold much merit. But that being said, I see no reason why not to buy the organic, save myself a headache, and support those trying to get back to nature. It's a beautiful thing.

Other deeply rooted traditions are taking change in the wine industry as well. You might have noticed the increasing number of wine bottles with a screw top instead of a cork. I can't tell you the joy this brings me personally, working in the restaurant industry, even as most scoff at the idea. Apparently it is a growing trend for many reasons.

Cork is at a shortage. More importantly, screw tops keep the wine in tact with it's original flavor. Did you know that your wine might be "corked" 1 out of 10 times? This means that the cork interacts with the flavor of the wine, and often times you won't like the taste of the wine because of the cork, not because you are tasting the true flavor of the wine. Unfortunately it is going to take some time for the screw top to avoid the stigma of cheap. But keep in mind, when you drink a bottle of wine that is opened with a twist of the wrist, at least you aren't giving your taste buds a run for their money.

I admit it is sad to throw out such a loved tradition, especially the joyous sound of "pop" that occurs when you pull the cork out of the bottle, followed by the rich aroma of relaxation.

Keep up with the times, it's a changing world out there.

Written By: Tracy Kinnaman

Community Gardens

Our close neighboring city Encinitas is petitioning for a community garden.  I think it's really awesome.  I decided to search for any others in the area and was discouraged to find only two gardens in all of San Diego and Orange County.

I hope Encinitas citizens pull through on this one, I'd be so curious to see how it comes together.  The benefits of using space in this way have always made me intrigued, and a little jealous, that we have no community garden.

Every spring I tell myself I am going to buy a tomato plant, some herbs, some flowers.. start over again in my little patch of cement I call a back patio.  Clear the weeds, repot the dead plants with new, and feel that I am giving and getting back.  Buuuuut every year I find I just can't seem to pull it off.  

I like the idea that for so many of us who yearn for a primal activity such as planting and picking our own food, yet fail to effectively do so on our own, can still partake in the learning and rewarding process of gardening.  Which in actuality was a community activity after all. 

It's enjoyable to think that we can get our kids outside to see the cycle of life as it relates to what we put in our body, and let them firsthand experience the gift the soil can provide.  Show them how caring for something, or not caring for something, can breed very differentiating results.

I could see there being some downsides to this idea of a shared space, especially if neglected. However, the best town I could think of to pioneer this idea into a reality would be the city of Encinitas.  There is already such a strong sense of community, shared especially with a love, appreciation, and respect for nature.

Let's give it a shot!!

By Tracy Kinnaman

The Lightbulb Goes On

"Biodiversity is the variation of life forms within a given ecosystem, biome, or for the entire earth. Biodiversity is often used as a measure of the health of biological systems. The biodiversity found on Earth today consists of many millions of distinct biological species."

Here at La Vigne, we are all reading "The Creation" by E.O. Wilson. Helene has read it a couple times already, and thankfully has passed it on to me. After recently picking up the short book "Science and Spirituality" from a dingy shop in Singapore's Little India, I realize I love drawing upon the broken parallels between religion and science, and refocusing on the commonalities, more over, where we meet in the middle to move towards a common goal. This book is no exception and offers a mature approach to the proposition of setting aside some differences to focus simply on solving a problem.

Although I've just started "The Creation" myself, I can already tell its brilliance and enjoy the fact that it is not just a book for fellow biologists who toss around industry jargon, and leave out the novice laymen like myself in the process. No matter what one believes in regards to the creation of the earth, I feel it is never a waste of time to continue educating ourselves on controversial matters, especially when there is good at the heart of it.

The thing that most fascinates me as I further my learning on the biological processes of our ecosystem, is simply how we over look important tiny creatures who provide so much to the vitality of things like soil. Soil that we grow our food in...food that we consume. It's amazing to think about how everything works together so beautifully to work out the kinks of nature. And so sad to think we might be compromising that in our carelessness. I can see a bee or a butterfly, even those little rollie pollie's (pill bugs) that were so amusing to collect as a kid. But the biodiversity needed for rich and healthy soil is a lot more complex than meets the eye, and even those little micro organisms I don't realize exist are crucial to a thriving ecosystem.In most countries, farming takes up more land than any other activity. It is clear to see that agriculture and biodiversity are interdependent. In most cases, farming is destructive to biodiversity richness. Sometimes resources are exhausted, or foreign species are introduced and contribute to depletion of local organisms. I suppose you can not control everything, and by the laws of nature sometimes certain species may not be needed anymore. But conversely, it scares me to think about our modern contribution to the extinction of types of species we can not observe as obviously as we can a large mammal on the endangered list. It helps me put it in perspective by realizing 21 new species were added to the extinction danger list this year. One being the Cheetah.
Such a beautiful, amazing animal. Doesn't it sadden you to think that once it is gone, it is gone forever? But what I just have been so ignorant to until recently, is how those little ugly organisms and bugs and worms, are just as important. Even if we can't see them, even if they are not as majestic.

And we hem and haw over the beautiful creatures that are splashed on the news and in the San Diego Zoo, but what about everything else? I will admit I've scoffed at the crazy environmentalist who denies a traffic relief plan to save some sort of rare bug that will be harmed by a new road. But why would I be so quick to write them off just because the mainstream public doesn't care about the complexity of ecosystems? Well it's just easier that's why. But I guess I'm turning over a new leaf.

And I am still learning a lot about all of this, furthermore I am only in Chapter 1 of "The Creation". I write this blog from the perspective of the most uneducated consumer, realizing there is a lot to learn, and appreciating even more greatly the efforts of farms and groves to be biodynamically certified, as La Vigne has chosen to do.

By Tracy Kinnaman

Cupid can be Mindful

Not all girls want chocolate this Valentine's Day.  

If you have a health conscious sweetie, consider a mindful gift basket filled with 100% organic and biodynamic goodies like sweet dried persimmons, zesty salsas, and fresh exotic fruit...

There are many baskets available, but we personally put two new ones together just for this occasion! 

                                                  

Basket 1 consists of 

Dried Persimmons

4 Fruit Leathers

Blood Orange Syrup

Persimmon Chipotle Sauce

Persimmon Salsa

$20. Plus Shipping

Perfect for the healthy snacker!  These dried persimmons are my favorite in between meal bite, absolutely guilt free and naturally so sweet.

 

Basket 2 consists of

Fresh Blood Oranges

& Kumquats

Kumquat Ginger Syrup

Blood Orange Syrup

Kumquat Piquant Sauce

Kumquat Conserve

$30. plus shipping

Great for anybody, but absolutely perfect for the gourmet in the kitchen!  Even just drizzled over pancakes, the kumquat syrup will tantalize your taste buds - that's a promise!

If you'd like to send your sweetheart some of our organic treats, let us know and we'd be happy to hand write a card as well.

And for the rest of us who will be hanging solo on V-day?  I will be settling back at home relaxing with a glass of white wine.  Helene taught me to drizzle the kumquat conserve in the glass with the wine, best idea yet!  It is simply divine.

If you see cupid, tell him I say hello...

By Tracy Kinnaman

New Food Demos

Announcement!

I will be doing La Vigne food demos two to three times a week at various San Diego locations including Jimbo's 4s Ranch, Escondido, Del Mar, and Carlsbad and Whole Foods La Jolla.

For details just contact me via email lavignefruits@gmail.com and come in for some samples of our innovative products!

By Tracy Kinnaman

Patience and Anticipation

Have you eaten at a Slow Foods restaurants recently? Perhaps you have and you don't even realize it. I have been actively seaking them out.

A restaurant that abides by the slow food philosophy supports local and seasonal crops for their menus. The benefits of produce when it's local are cost, taste, and nutritional value. When in season, costs can be less because there is bountiful supply. The other thing I've been studying, is the idea that fruit is best picked ripe. When traveling great distances or across seas, the crop is most definitely picked much earlier than a ripe state, and since the nutrition comes from the stem of the living plant, you can see how the earlier picked, the less nutritional value. I am embarrassed to admit I had no idea.

I have been thinking a lot lately about the selection of produce in the grocery store. Do I really need to eat blackberries in the middle of winter? Or should I wait until they are in season and patiently anticipate the summertime flavor... From my point of view, the food really does taste a lot better when it's local and in season.

As with everything else, I guess there is a balance to integrating new purchasing habits into our lifestyles. I can't imagine just shunning all the wonderful options in front of me, but the more I think about it, the more sense it makes, and less it seems like a sacrifice.

By Tracy Kinnaman

Dining Under The Stars...

Recently we were the hosts to an outside dining event put on by ChileCo Catering. It was a beautiful display of people sharing good food, great conversation, and education.

I'd never been to a social like this. It was really fascinating to see total strangers coming together to partake in a similar love of artisan crafted, organic creations. I was also very impressed with the time and thought put into the decor of the table setting.

My mom, a designer for the past 20 years, has always been extraordinary in her attention to detail, so much that nothing ever seems to be able to stack up to something her or I could do.

Well I was so impressed! You started by walking through a path in the grove, lit by small covered candles. When you reached the event it was captivating for more than one reason. Laid out in one long single table, there was extra attention being paid to whether or not the chairs were even with each other, creating a perfect straight line (which I was very pleased with, there's that attention to detail - pride in one's presentation). The colors worked wonderfully with each other- romantic, fun, and festive at the same time. You felt as though you had stepped into another world far from the hustle and bustle of southern California.

And an added bonus? A live string quartet was sitting amongst the trees playing softly while we ate, drank, and were merry. It was so much fun, so delicious, and The Beck Grove was proud to have been host to such a presentation.

Written By: Tracy Kinnaman
www.lavignefruits.com
Photos By: Resolusean Inc.

Gifts, Ribbons, and Bows!

Although we just updated some of the photos on our "gifts" page, I wanted to show more ways you can have the gifts sent!  We have a variety of baskets, ribbons, and styles to suit whomever is on your list.

Christmas wrapping can be fun and filled with character to really spruce up the surprise of opening a Christmas Gift Basket!!!

These are great ideas for men's gifts too... 

I sent my brother a sampler!

No matter what the occasion, we can customize the basket's contents, colors, packaging, and ship it off to be opened and enjoyed!  Just let us you know your needs and... 

HAPPY HOLIDAYS!

Changing Seasons...

I love the shifting weather towards a more noticeable fall season. When the local cafes start promoting pumpkin spice lattes, it reminds me that Thanksgiving is quickly approaching!













I wanted to share some delicious holiday recipes using our products. Please look through them and ask us for the beautiful full color recipe cards we can send you!


SUGGESTIONS:

La Vigne Kumquat Conserve – An alternative to cranberries or blend with cranberries.
Recipes: Kumquat – Cranberry Tea Bread, Kumquat Refrigerator Pie or
Quick Kumquat Inside-Out Cake

La Vigne Kumquat Piquant Sauce – Mix sauce with beets and butter– a pseudo- for Harvard beets
Recipe: Kumquat Layered Gel

La Vigne Persimmon Chipotle – A savory sauce on a California Turkey Sandwich
Recipes: Chipotle Rice with turkey

La Vigne Persimmon Salsa – Serve with chips as a snack or mix with green beans.
Recipe: La Vigne Salad Dressing

IF YOU NEED TO ORDER, PLEASE FAX, EMAIL, OR CALL US AT 760-723-9997.
THANK YOU!

Kumquat – Cranberry Tea Bread

1/2-Cup LA VIGNE KUMQUAT CONSERVE
1/2-Cup fresh cranberries
1 Cup walnuts or pecans
2 Cups flour
1/2-teaspoon baking soda
1-teaspoon baking powder
1 Cup sugar
1/2-teaspoon salt
1 medium egg
2 TBSP oil
1 medium orange, juiced
Water as needed

Chop cranberries, nuts and La Vigne Kumquat Conserve coarsely, and hold aside. Put orange juice in measuring cup, add oil, and then water until liquid ingredients are 3/4 cup. Sift dry ingredients. Beat egg, blend with liquid ingredients, and then add to the dry. Do not over mix. Pour in greased pan. Bake at 325 degrees F. for 55 – 65 minutes.



Kumquat Refrigerator Pie

1 Baked pie crust 9"
1 Regular 8 oz. Cool Whip
2/3 Cup La Vigne Kumquat Conserve
1 Can Condensed Milk
1/2 cup Lemon Juice

Beat condensed milk and Cool Whip topping. Add lemon juice and beat until thickened. Add La Vigne Kumquat Conserve. Pour in pie shell and chill in refrigerator for several hours. Garnish with mint leaves and kumquats from conserve.


Quick Kumquat Inside – Out Cake
1/2-cup sugar
1-tablespoon butter
1 egg
1-teaspoon vanilla
1 1/2 cup flour
2-teaspoon baking powder
1/4-teaspoon salt
3/4-cup milk
1/4 cup chopped nuts
1 8-oz. jar La Vigne’s Kumquat Conserve

Heat La Vigne’s Kumquat Conserve and keep warm. Cream butter and sugar, add egg and beat. Sift all dry ingredients together and add to the butter and sugar, alternating with liquid. Mix briefly. Pour into a greased square pan (8x8). Pour heated Kumquat Conserve on top and add chopped nuts. Bake at 350 degrees until brown (about 30 minutes).


California Turkey Sandwich

4 oz Turkey
1 1/2 TBSP La Vigne Kumquat Piquant Sauce
1 TBSP Hollywood’s Safflower Mayonnaise
1 Slice sweet red onion
1 Leaf red leaf lettuce
Salt and pepper
Boutique bread (French or rye)

Slice fresh bread and cover both pieces with mayonnaise and La Vigne Kumquat Piquant Sauce. Add beef, salt and pepper to taste. Add lettuce and red onion. Serve with new potato salad.


Raspberry-Kumquat Layered Gel

3/4-cup La Vigne Kumquat Piquant Sauce
3 oz. Cream Cheese (1 package)
1/4-cup real mayonnaise
3/4 cup chopped pecans
1/2-cup powdered sugar
One 3oz. Package raspberry flavored gelatin
1 cup boiling water
1/4-cup cold water
1 cup whipped cream

Dissolve gelatin with boiling water. Cool for 15 minutes. When cool, add La Vigne Kumquat Piquant Sauce and cold water. Blend thoroughly. Pour into a mold that has been rinsed in cold water. To set, refrigerate. Blend cheese, mayonnaise, nuts and sugar. Smooth the cheese mix on top of setting gelatin. Serve with game or fowl.


Persimmon Chipotle Risotto With Turkey

1 1/2 cups fresh or frozen, thawed niblet corn
1/4-cup butter
1/2 cup chopped red onion
2/3-cup Arborio rice
1/4 cup dry white wine
2 cups chicken broth
1 cup La Vigne Persimmon-Chipotle Sauce
1 pound cooked turkey (cubed)
1/4 cup grated Parmesan cheese

In a blender or food processor, puree 1 cup of the niblet corn; set aside. In a 3-quart saucepan, melt the butter, sauté the remaining 1/2-cup corn with the onion and carrot for 3 minutes. Stir in arborio rice; sauté for 2 minutes. Add the wine and cook, stirring constantly, until liquid cooks away.

Stir in enough of the chicken broth to cover rice and vegetables. Cook and stir over medium heat until liquid cooks away. Repeat until all of the broth is used. Stir in La Vigne Persimmon-Chipotle Sauce and cook 10 minutes more, stirring frequently, or until mixture is nearly dry and the rice is tender. (If rice needs to cook longer, add more chicken broth and cook as above until tender. Total cooking time should be about 25 to 30 minutes.) Stir in turkey, corn puree and grated Parmesan cheese. Cook 2 minutes more, or until mixture is heated through.


La Vigne Salad Dressing

1/4-Cup La Vigne Persimmon Salsa
1/4-CupLime or Lemon Juice
2 TBSP Soy Sauce
2 TBSP Extra Virgin Olive Oil
1 TBSP Jalapeno Pepper - seeded and diced small
1/4-Cup Green Onion - thinly sliced
1/4-Cup Flat Leaf Parsley - minced
Freshly ground Pepper to taste
2 TBSP Brown Sugar

Mix all ingredients together and toss with your favorite salad.


If you try any of these recipes, let us know how you liked them! Or suggest something new and we will try it too!

Did you know...

that The Beck Grove has organic jujube?


Yum Yum!

Agriculture and Daily Life

Recently I went to a discussion about the amazing innovations toward greener living. What I liked the best were the new school and community programs that were being integrated in to the daily lives of students and citizens.

For example, urban schools being designed and built, or even upgraded, are putting greenhouses or gardens on the roofs of the school buildings. Not only does this help reduce energy costs by adding building insulation, it provides an excellent learning experience for kids. They get to see first hand their relationship with food, the life cycle of plants, and how to care for and nurture something alive. These extensions of the science classes provide hands on learning and help show children the importance of the seasons as they can care for their own gardens all year. The best part? The food can be used in the cafeteria and the kids can eat the food they grew!

The other thing I really liked were these "community gardens". I really can't remember who it was or where, but there was urban park in between some tall apartment buildings. It was an awkward shape filled with grass that was rarely occupied. As an experiment they transformed it into a garden growing different crops and plants. It transformed into a place where the residents often communed there, tended the plants, neighbors actually talked. It really became a community again.

The grass just took up space, used a lot of water, and gave nothing back to the community. The garden added a lot to this lonely urban patch of land! How cool!

Simple Party Ideas

Helene made an appearance at a special event last weekend and showcased some of her products for the guests to enjoy.

Fallbrook's eco-friendly boutique At Home On Main Street hosted an open house featuring the actor and environmentalist Ed Begley, Jr. More than 100 people filtered through tasting organic wine and La Vigne Fruits, and the feedback was fabulous. Here's what they did and how you can easily create artisan, organic, and quick appetizers for any event or party...

Just buy a couple of blocks of organic cream cheese and open a bottle of kumquat conserve and kumquat piquant sauce. Simply pour the sauce over the block and serve with crackers. It's absolutely wonderful.

Next we opened a jar of persimmon salsa, put it in a nice bowl, and served with artisan tortilla chips. Another quick idea is to create a simple salad with the persimmon salad dressing.

All of the flavors of these ideas are so exotic and the perfect blend of sweet with savory. I think your guests will surely be impressed!

The feedback was so good that the boutique decided to carry the line of products for the customers. (See photo)