Two for One...

Sale going on NOW!  Click here to buy or read more about the persimmon products!

Slow Food SD Holiday Dinner

Only a few days left to get tickets!

"Celebrate the Season and the Terra Madre with Slow Food San Diego!

Enjoy an artisanal four-course Holiday Dinner with fresh, local, organic fare prepared by world class Stone World Bistro & Gardens Chef Jason Seibert. The evening features a guest speaker and a video of prior 2009 events including the Terra Madre Conference.

Terra Madre is an international network of food producers, cooks, educators and students from 150 countries who are united by a common goal of global sustainability in food. The "food communities" of Terra Madre come together biennially to share innovative solutions and time-honored traditions for keeping small-scale agriculture and sustainable food production alive and well.

Tickets are $65, including one drink, tax and gratuity."

To buy tickets, click here.

Biodynamic Wines for Thanksgiving!

"How about a bottle of green wine for your Thanksgiving dinner table?

For the sake of the environment as well as for the quality of their wines, winemakers around the world are returning to farming practices that resemble those of the Pilgrims. That means no pesticides or chemical fertilizers. Instead, wineries are composting and using natural means of supplying the vines with nutrients. Pests are controlled by free-range chickens roaming the vineyards and swallows flitting through the air, eating bad bugs."

This is a snippet from a great article about wines for your Thanksgiving table!  Definitely read the whole thing here.

My favorite organic and biodynamic wines I have had are Bonterra (Organic) and Quivira (biodynamic).

It was very inspiring visiting Quivira's vineyard in Sonoma.  I bought a bottle recently, brought it home for friends, and got nothing but love in return.  

Look how beautiful the grapes are!  MmmMmmM...

So impress your guests with some organic wine this year!  And also try it with our kumquat conserve.  You just put half a kumquat in the bottom of the glass and fill her up!  It never fails to please.

Happy Entertaining!  

Slow Food San Diego Lecture

This lecture is part of the Sustainable Planet: Food Lecture Series. Advance registration recommended.

Sustainable Agriculture: A Necessary Transition

Lecture: With a growing human population, climate changes, water insecurity, erosion of good soils, peak oil, and dramatic losses in biological diversity all upon us at once, how will we feed ourselves tomorrow?

Tuesday, December 1; 6:30–8 PM
$5 per person

Lecture with Erika Lesser, Executive Director of Slow Food USA

To register, go to: https://tickets.sdnhm.org/public/ and click on "Lectures & Films"

Fresh Fuyu Persimmons are in Season!!

Finally it's here! Fall always means one thing on The Beck Grove.

PERSIMMON SEASON!

Beautiful and delicious persimmons are ready to order today! Aprox. 10lb box.

We will also have the dried slices available in about 2 weeks.
Stay tuned, they are one of our best sellers!

Pumpkin Soup with Mexican Cinnamon Creme Fraiche

I know, I know, nobody wants to be thinking about this yet.... and if you are anything like my mother, you will have faith in your culinary skills and can just "wing it" with a new recipe the day of a big event.

But if you're anything like me, you will want to try it out first and make sure you are capable of pulling it off, not to mention quenching your curiosity as to what it will taste like. That is why I decided to share this story with you now, just in case you are apprehensive about making a new recipe on an important day.


A few years ago for Thanksgiving, my mother made a pumpkin soup that called for a chipotle puree. What a challenge that was to find! She could not find a chipotle puree anywhere. Not even knowing who La Vigne was, we were shopping at Jimbo's and stumbled upon this persimmon chipotle puree. Well it worked wonderfully, and who knew that down the road we'd be selling it in our family's shop and I'd be telling you all about it!

Thanksgiving is coming up, and this recipe will be sure to please everyone at the table. It's perfect since the persimmon puree is already a rich pumpkin color, only adding to the beauty of this presentation. Be sure to order a jar of the chipotle puree and try the recipe this year. Everyone at our table was delighted, not to mention impressed.

If you decide to give it a try, let me know how you like it!

Mesa Grill's Pumpkin Soup

Yield: 4 servings

Ingredients
3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree (substituted with the persimmon chipotle puree)
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper

Garnish: 1/2 cup toasted pumpkin seeds

Directions:
Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick.

Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

Good Luck!

La Vigne products can be found in our local grocer's such as Major Markets, Jimbo's, Frazier Farms Vista, Delaney's, and soon to be in all San Diego Harvest Ranch Locations. Contact us for stores in your area that carry it, or buy it online.

www.lavignefruits.com

Strawberries and Free Speech

Two things happened during my demo at Jimbo's recently. One was great, and one was disturbing. I think I will write about the good one first.

I discovered a wonderful way to serve our Persimmon Chipotle Sauce. I poured it over cream cheese and spooned a little on a cracker. Then I set a sliver of strawberry on the side next to the cheese and voila! It creates the most simple and beautiful presentation. You could use brie also, or any cheese that is mild.

This is the perfect thing to serve during the summer into fall transition. The bright white from the cheese, red from the strawberry, and orange from the sauce are sweet colors for this time of year! Try it for a great snack or to give your guests when you have company. It was fabulous.

Now... while I was in the store discovering this beautiful combination, I kept over hearing the shoppers talking about a very offensive man outside, bashing Obama. This rippled into the store and customers were getting very riled up, making complaints to Jimbo's' staff. I got curious as to what was going on, so I pretended to make a phone call outside and did a little observing. (I want to point out that I quickly realized I had to pretend to be on the phone or they would have harassed me too).

It was actually quite extreme! It appeared to be a father and son with a little booth set up and a large picture of Obama sporting a Hitler mustache. There was another poster with a picture of Bush and Obama that said "Dumb and Dumber". They had lots of literature and pamphlets and things to give out as well.

This duo was very pushy and did not let one person (nor employee) walk by without attacking them with one of their many "pick up lines". They must have had 100 different things to say to get someone's attention. These things were highly offensive, illogical, and down right ridiculous. And as I sat observing I was amazed at how many different jaw dropping comments they could come up with to toss out at the passing shoppers. They are creative, I give them that.

Apparently they were there all day, for hours and hours. Now I believe in free speech of course, but I also believe in tact, and this lacked it to the say the least. I questioned why one would need to be so offensive to get their point across, and wondered how many people that could really work with.

So then I started thinking about how maybe they were being so rude because nobody would pay attention to their antics to begin with, so they blurt out these ridiculous things to get someone riled up and start a debate. Now the basic Jimbo's shopper is passive and "organic" minded and therefore most simply said a few words about how they didn't appreciate the disrespect and moved on. But some of the things they were saying could stop a person in their tracks and cause quite an argument. Maybe that was their only chance of being heard?

What do you think?

I could understand it must be hard to be ignored if your ideas go against the grain, and I respect one's decision to speak out, even if their thoughts seem far fetched. But in my opinion, it should be done more tactfully. Why did it disturb me so much? Maybe I felt a little saddened to see the father having gotten such a strong hold over his son's ability to reason on his own. Or maybe one of my pet peeves is illogical thinking. This kind of thinking happens everyday, but I guess it's easy to forget it's going on until someone reminds you.

What are your thoughts on free speech and when do you feel it crosses the line? Or is there even such a thing as crossing the line at all when the subject is free speech? What tactics work best when getting your message across, and is it really necessary to resort to this kind of behavior? And last but not least, how do you reason with someone unreasonable - do you just let it go or do you stand up for your side of things?

It's sort of like the old (greatly debated) saying "any publicity is good publicity".

By Tracy Kinnaman
www.lavignefruits.com

Delaney's Artisan Foods Market

This Saturday, July 25th from 10-1
I will sampling our condiments at a
wonderful new store in
Old Town Temecula.






Delaney's is a store that has captured a very important concept in its walls. They are here to help small local groves like us, find conscious consumers like you. All of their produce is guaranteed to be sourced and grown within 15 miles away. Basically the idea is to be like a farmer's market, but available everyday, instead of the once a week slot usually offered. With that said, they have much more than just produce- like popcorn, chips, honey, and local artist works.
This Saturday is a great time to come check it out. The Old Town Temecula Farmers Market meets from 8-12:30 right down the street from Delaney's, so you can stroll through on your way to come try our persimmons and kumquats. Here are some of the items the market vendors sell on Saturday mornings:

Avocados • Breads • BBQ • Crepes • Cheeses • Cut Flowers • Donuts • Exotic Fruits • Farm Fresh Eggs • Fresh Vegetables • Fresh & Smoked Fish • Handmade Soaps • Hats • Herbs • Honey • Kettle Corn • Local Artists • Lotions • Music & Entertainment • Natural Pet Foods • Nuts • Olives • Sauces • Tamales

Mmm tamales.....

Oh there is also a really cool spice store right next to Delaney's called The Old Town Spice Merchants. They have the coolest selection of loose teas and every spice you could EVER EVER EVER want, available for purchase in tiny amounts too! For someone like me who cooks for 1, well it's what I always look for :)


Delaney's is located at 41955 5th Street, Suite 101, Old Town Temecula, Ca

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