Morning pick=evening's dinner

With everything blooming at the farm, this is the time of year 

when farm to table is as immediate as it can get. 

The chefs make a stop at the farm in the morning to see what they can pick, 

returning to the kitchen and start getting creative for you.

beans and tomatoes in upper quad beds
at the farm

bountiful bean beds in the Orchard

few of our 800 tomatoes!

beans ready for the chefs

This week's Plat du Jour at the girl & the fig shows off our farm bounty, 

starting with ENTREE of 

chilled garden squash soup with dill crème fraîche, espelette oil

and then following with PLAT dish:
braised pork cheeks with garden tomato ragoût, smoked romano beans, ricotta salata

We are loving the beans we have at the farm, so you just might see 

Grilled Lamb Loin, Summer Beans with Sun-Dried Tomato Vinaigrette, 

one of our favorite dishes from Plats du Jour: the girl & the fig's 

Journey Through the Seasons in Wine County.  

As we say in the book, "in the first week in March, 

dozens of baby lamb graze at the Benziger Winery." 

We pride ourselves on sourcing as much as we can locally, 

so there is a certain symmetry to this dish in particular, 

since the vegetables (both the fresh beans and the tomatoes 

for the vinaigrette which are dried from last year's bounty) 

are grown at our farm which is on the other 

Benziger winery property at Imagery Estate Winery.

Grilled Lamb Loin with Summer Beans
photo by Steven Krause 

Here's the recipe if you want to try it:

Grilled Lamb Loin, Summer Beans, Sun-Dried Tomato Vinaigrette
In the first week in March, dozens of baby lambs graze at the Benziger Winery. Inevitably, these lambs end up on our menus through the next few months. We are conscious of using the whole animal in our cooking, so we get creative and combine the different cuts of lamb with various cooking methods. Summer means grilling; the meat’s flavor is in its prime and the grill provides just the right amount of heat without melding the flavors.

For the lamb:
3 pounds lamb loin
1 bunch fresh rosemary, chopped 2 garlic cloves, crushed
1 cup extra-virgin olive oil
Salt and pepper to taste
For the beans:
1 pound haricots verts, blanched
1 pound yellow wax beans, blanched
2 pounds fresh Shelling Beans, cooked (page 313) 1 tablespoon blended oil
For the vinaigrette:
1 cup sun-dried tomatoes, julienned 1⁄2 cup extra-virgin olive oil
Salt and pepper to taste
2 tablespoons sherry vinegar
1⁄4 cup fresh flat-leaf parsley leaves, for garnish
2 tablespoons fresh oregano leaves, for garnish
2 tablespoons chives, cut into 1-inch pieces, for garnish
1⁄4 cup oil-cured olives, such as Nyons, pitted and cut in half, for
garnish

To prepare the marinade:
In a large pan place the lamb loin, rosemary, garlic, and olive oil. Cover and marinate overnight in the refrigerator.
To prepare the vinaigrette:
In a small bowl rehydrate the sun-dried tomatoes in warm water for 15 minutes. Drain the tomatoes, place them in a food processor, and purée with the olive oil and vinegar. Season with salt and pepper to taste.
To prepare the lamb:
Preheat a grill to high. Remove the lamb loin from the marinade, removing any excess oil and the garlic. Season the lamb with salt and pepper. Cook the lamb on a hot grill for 2 to 3 minutes per side.
To prepare the beans:
While the lamb is cooking, place a large sauté pan over medium heat. Heat the blended oil and add the beans. Season with salt and pepper to taste and heat through, about 5 to 6 minutes. Remove from the heat and toss the beans with half of the vinaigrette.
To serve:
Slice the lamb into 12 portions. Place two pieces of lamb on each plate and distribute the beans evenly over the top. Garnish with the herbs and olives and drizzle the remaining vinaigrette around each plate.
Serves 6 

Some "didja knows" about beans:

"Didja know" that a pole beans can be eaten fresh when picked young, 

or leave them to dry in the shell: The beans turn glossy black 

and are great in stew and chili. (nice reminder of summer later in the year)

And "Didja know" that Dragon Tongue beans are bush beans 

that start out light green, then grow splotchy as it ripens. 

These can be eaten as snaps when 
young or shelled for hearty beans when mature.

What's a favorite recipe of yours using summer beans?

Spring cleaning

Well, despite the recent warm temperatures and much as we are

all hoping it is springtime, it's not quite here yet.

Judging by the calendar, we've got about 5 weeks

until March 20, the Spring Equinox, and the official first day of Spring.

But of course, nature, the weather and the farm follow their own "inner clock,"

and we in turn pay attention to their rhythms as we go about our work.

A recent stop at the farm brought this to mind

as well as looking at the definition of "spring.

spring  (/spriNG/)

Verb Move or jump suddenly upward or forward.

Noun The season after winter and before summer.

The season after winter and before summer–pretty simple and to the point. 

Certainly spring is its own season and when it is in full force, 

there is much to enjoy at the farm–a lot of hard work and the time for planting in earnest, 

as well as a more accelerated opportunity to harvest. 

Spring is the time we can expand our "farm to table" experience at the restaurants, 

when the chefs are presented with more options directly from the farm. 

Matt from Local Landscapers with just picked garlic
on his way to "the fig" kitchen

happy chef with just picked carrots
photo by Steven Krause from
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

But there is something about the "after and between" concept of the definition. 

That moment is exactly where we are now. 

That space following winter but before summer's full bloom 

and we are filling that space with "spring cleaning" at the farm. 

Clearing beds, working the soil, getting ready for spring planting. 

And in a way, that work is a "move forward," 

which is the other definition of the word spring. 

Works perfectly, right?

farm beds cleared as we prepare for spring planting

what will Executive Chef John Toulze plant here? 

replacing the black lines for irrigation needs to be done before planting

we are working to get the soil as rich and healthy as possible

One part of our "farm," where it is always spring or summer 

is our greenhouse behind "the fig." 

While the temperature in the greenhouse can get really warm in summer, 

even now and during the last few cold weeks, it has been 70 degrees inside. 

Our microgreens are very happy there. 

And the chefs are even happier that they can dash outside, 

cut some fresh greens and sprinkle a bit of spring 

 from our garden on your dish just as it is whisked from kitchen to table. 

Interested in growing microgreens at home?
Here's an instructional video on how to do this.

One of our microgreens is mustard, which is not the same 

as what we are growing at the farm at Imagery Estate Winery. 

The mustard beds at the farm, like those you see in neighboring vineyards 
this time of year, are good cover crops which will be tilled into the soil 
to provide good nutrients. 

According to Mark Uchanski, a professor of vegetable physiology:

 "Plowing the mustard plants into the ground leads to increased soil organic matter, 

which can result in better yields and larger, healthier plants. 

mustard beds at Imagery farm

"Mustards are a good cover crop for a variety of reasons. 

One of the main benefits is that they have high levels of glucosinolates.  

 According to Cornell University: ”The practice of using mustard cover crops 

to manage soil-borne pathogens is known as biofumigation. 

 Biofumigation is simply the suppression of various soil-borne pests 

and diseases through naturally occurring compounds."  

It is possible that some of the mature greens 

may be harvested but that is not their main purpose. 

The tasty mustard greens we are now enjoying at the restaurants 

come from the delicate microgreens growing in the greenhouse,

which are not allowed to mature, but are brought to you 

when they are small but oh, so sweet!  

mustard microgreens in the greenhouse

mustard cover crops at Imagery farm

Well, all our hard work at the farm and in the kitchen must be paying off. 

We just got a rave review for the girl & the fig restaurant.

If you haven't been there in awhile, come by to see and taste what we are doing. 

our signature fig & arugula salad
photo by Steven Krause for
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

If you want to have microgreens at home, here are more growing tips.
And what are you doing at "your farm" 

in this "space" between winter and summer?

Hibernating season at the farm

Winter has been called the "hibernating season" for gardening. 

We've mused on how much a metaphor for patience 

the garden is about this time of year. 

With the recent cold weather, we are reminded of this even more. 

Many of our plans are slowed as we pay attention 

to the weather–we can't plant with the ground as cold as it has been 

and spreading the compost we are developing 

must wait until we are certain it won't be washed away by rains.

our compost pile "marinating" - we will add our worm tea
to further enrich it

We put the effort into making our compost so that 

we do not need to use commercial fertilizer.

 "Using compost improves soil structure, texture, and 

aeration and increases the soil’s water-holding capacity. 

Compost is one of nature’s best mulches and soil amendments. 

Best of all, compost is cheap. You can make it without spending a cent." 

This is especially true for us since we can use all our kitchen scraps. 

And having the compost pile right outside the kitchen door makes this very easy. 

kitchen food scraps behind the fig

some of the plants at the farm

become our compost pile there

Good tips for how to make your own compost. 

our compost bin right outside the kitchen door

So we continue to nurture the farm project in both locations, 

out at Imagery Estate Winery and behind the girl and the fig restaurant. 

We follow "the garden's plan," keeping our focus on 

the soil to ensure a fertile environment this coming Spring and Summer. 

"To maintain the soil in the best condition for spring planting, 

cover the surface with several inches of straw or leaves 

to keep it from freezing and to maintain moisture. 

If the soil is fertile, this covering will even allow earthworms to 

be active in the soil during the winter months.

When the mulch is raked away in the spring, the rows can 

be laid off and you are ready to plant with a minimum of effort."

Chef Jeremy surveys the beds with Matt & Ray
from Local Landscapers

beds at the farm

As we labor during this slower time, we appreciate the fruits 

we are able to harvest from the farm, while we dream 

of the more abundant time to come in a few months. 

cauliflower plants

And we are encouraged by the signs of growth we see at the farm, 

even as simple as the wildflowers that pop up in the sparse orchard.

A particular favorite Winter dish at the girl & the fig 

is our Cauliflower & Romanesco Gratin. You can find the recipe in

 Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country. 

Since this is such a perfect recipe for this "hibernating" time of year, 

we will share it with you here: This serves 6:

1 large head cauliflower, cut into 1-inch florets
1 large head Romanesco, cut into 1-inch florets 
(this is a variety of green cauliflower; broccoli can be substituted)
1/4 cup extra virgin olive oil
sal & pepper to taste
1 1/2 cups heavy cream
1/2 cup whole milk
6 Tablespoons grated Parmigiano-Reggiano cheese
pinch of nutmeat
1 cup Herbed Bread Crumbs 
1 Tablespoon chopped fresh flat-leaf parsley 

Preheat the oven to 450°F.

To prepare the cauliflower: Reserve 1⁄2 cup of the white florets and the white stems and set aside.

Toss the remaining cauliflower and Romanesco with the olive oil and season with salt and pepper to taste.

Roast the mixture on a baking sheet for 12 to 15 minutes or until the cauliflower has browned on the edges. Remove from the oven and set aside.

To prepare the cream: Heat the cream, milk, cheese, nutmeg, and the reserved cauliflower in a large saucepan over medium heat. Season with salt and pepper to taste and simmer over low heat until the cauliflower is tender, about 15 to 20 minutes. Place the mixture in a food processor or blender, purée until smooth, and adjust the seasoning as needed.

To finish: Mix the bread crumbs and parsley together. In a large bowl combine the sauce and the roasted cauliflower and stir until well-coated. Transfer the mixture to a casserole pan or six small ramekins. Distribute the bread crumbs equally over the top(s) and bake until golden brown, about 7 to 9 minutes. Serve hot. The gratin can be made 1 day ahead. Reheat  in a 350°F oven for about 12 to 15 minutes or until heated through.

Cauliflower Romanesco Gratin photo by Stephen Krause from
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

Do you have any favorite vegetable recipes that you create,

either from your garden or what you find at the farmers market this time of year?

Remember, even though the choices may seem slim

compared to summer time, those farmers' gardens are hibernating, 

working and preparing for more bountiful times.