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)

Kumquats Come In First!

Pasta... entrée or dessert?

Well just ask The San Diego County fair, and they will tell you that our Sweet Kumquat Pasta Pudding is a first place delight either way!

Helene entered the recipe contest this year and came out with a sweepstakes! Want to try out the delicious dish for yourself?

Sweet Kumquat Pasta Pudding

4 egg yolks
4 TBSP melted shortening
3 TBSP sugar
1/2 tsp salt
1 tsp cinnamon
1/2 lb. medium noodles, cooked & drained
1 cup La Vigne Kumquat Conserve
1/2 cup seedless raisins
1/4 cup coarsely chopped walnuts
4 egg whites

Beat egg whites in a bowl. Add shortening, sugar, salt, & cinnamon. Mix well together.
Add noodles, La Vigne Kumquat Conserve, raisins, and walnuts. Mix again.
Beat the egg whites until stiff but not dry.
Fold them into the previous mixture gently but thoroughly.
Pour into a greased 2-quart baking dish.
Bake in a 375 degree oven for 40 minutes, or until set and lightly browned on top.


Let us know if you like it!

La Vigne

So now you know a little bit about how The Beck Grove started.

What about La Vigne? In 1994, with an abundance of crops that Helene couldn't bare see go to waste, she started La Vigne, which gives people the opportunity to taste the exotic and innovative flavors of her products (such as fruit leathers, preserves, and syrups). "So few even know what a kumquat is, I have read through thousands of cookbooks and developed delicious recipes using these unique flavors", Helene comments, "People are becoming aware that natural food is their best medicine, and I feel I can help in a small way through my farming practices." As a visionary, she takes unusual fruit without much market presence, and creates exciting and innovative condiments. The quality of the soil and its nutrients makes a considerable difference in the flavor of the food grown.


In the Beck home, cookbooks from almost every culture line the walls of the study. "I have merged a long-time interest in multi-cultural cuisine with a passion for nutrition and a lifetime of gourmet cooking into La Vigne products," Helene says. That, coupled with a commitment to ecology, has contributed to the development of La Vigne's distinctive line.

Helene Beck

Meet Helene...


... an entrepreneur from Fallbrook, CA.

In 1982 the Becks moved from Los Angeles to Fallbrook to pursue a more healthy, rural lifestyle. They settled on an old avocado grove that was most definitely on the decline. Faced with the decision to revive the current trees or start new, Helene and Robert chose to make a fresh start with new crops.

The Becks decided that two main producers would be kumquats and persimmons. They wanted to bring these less conventional fruits to the public, and help familiarize the West with the Asian fruits. Filled with Vitamins A and C, the fruits can be used in so many ways other than the traditional (yet still scarce) uses seen in baking recipes. After testing the soil and beginning their new venture, slowly but surely The Beck Grove became certifiably organic and biodynamic, ensuring a closed system using all natural and historical methods to produce some of the sweetest blood oranges, kumquats, persimmons, and 12 other types of fruit crops as well!

The idea of living in an agrarian cycle every year was an appealing one, and they have embraced organic living ever since. Helene describes it in a refreshing way, "Seasons come and go and it's so exciting to see new crops develop each year. The process is invigorating and keeps us youthful."