October 3, 2015 § Leave a comment
It’s a fine line between the end of summer and beginning of fall here in the 650. Our warm, sunny days might continue right up until Thanksgiving, making you wonder how the holidays came up so quickly. The clues are there: leaves turning from bright green to brown and vibrant red (but slowly, not all at once), shorter days, and a change in the way the sunlight comes in my kitchen window… more golden in color, but not as bright or strong as during the summer.
You see it in the markets, too, of course. Summer produce is mostly finished by October 1, although in good years you’ll still see strawberries lingering for a few more weeks. Stone fruit is long gone, as are blueberries and the second flush of figs. Apples, pears, and persimmons have made their way into the market. Even the concord grapes have come and gone.
I’m now doing the happy dance for the efforts I made to preserve food during those crazy hot days of summer: the jars of jam that have taken over most of a large kitchen cabinet, not to mention the roasted tomatoes, beets, and peppers that have filled my freezer. I’m a little wistful to see summer go; it’s definitely my favorite food season.
Back in early June, after visiting Harley Farms Goat Dairy in Pescadero, I put together what I thought of as the quintessential 650 summer salad: mixed baby greens with edible flowers from Fifth Crow Farm, topped with strawberries (also from Fifth Crow Farm), Blenheim apricots from my backyard, and Harley Farm’s Honey Lavender Chèvre.
By the time I made the second visit to Harley Farms in late August to pick up more Honey Lavender Chèvre, I knew I wouldn’t be able to make that same salad again until next year. My backyard apricot tree was bare, as the harvest ended at the beginning of July, and Fifth Crow Farm’s tender baby greens with edible flowers weren’t showing up in my CSA box. Instead, they’d been placed by spinach and baby kale. (Not that I’m complaining, by any means. That’s the beauty of eating seasonally, new things just keep coming!) *sigh* It was a nice little dish, that salad, and I look forward to making it again next June, when those Blenheims are ripe and sweet. In the meantime, there were other salad variations with which to enjoy that luscious goat cheese from Harley Farms.
What follows is the original Pescadero-inspired salad from early summer. If you can still get good strawberries now, go ahead and make it, substituting sweet-tart apples or even fuyu persimmons for the apricots. Otherwise, you can squirrel it away for next year, when strawberries and apricots hit the market in early summer. If we’re well into fall by the time you read this, then scroll on down to the bottom of the page for a seasonal variation.
Salad of Greens, Fruit, and Honey Lavender Goat Cheese (Summer)
I believe in improvising when making salads — use whatever you’ve got and assemble the ingredients according to your taste. There’s no measuring, and you can’t really go wrong, as long as you’re using fresh ingredients that you enjoy. I’ve approximated the measurements for two servings, but feel free to adjust to your taste and appetite.
3 – 4 cups Fifth Crow Farms organic baby greens salad mix with edible flowers
3 – 4 medium organic Blenheim apricots, rinsed and sliced into eighths (Early fall version: substitute thinly sliced sweet-tart apples, such as Honeycrisp or Pink Pearl)
8 – 10 medium organic strawberries, rinsed, stemmed, hulled, and sliced into quarters
2 – 3 tablespoons honey lavender goat cheese
Extra virgin olive oil
Organic lemon juice
Salt and Pepper
- Split the ingredients between two bowls or dinner plates. Place the greens on the dish first, then top with slices of fruit, arranging the pieces evenly.
- Drizzle olive oil and a squeeze of fresh lemon juice over each salad.
- Season with sea salt and freshly ground black pepper to taste.
- Top with crumbled goat cheese.
Wine pairing suggestion: French-style rosé
Salad of Greens, Fruit, and Honey Lavender Goat Cheese (Fall)
The roasted carrots in this autumn version of the salad add a sweet-savory-earthy component that works surprisingly well with the honey lavender goat cheese. If you’re feeling adventurous, toss in some roasted fennel, which plays well with both the apple and the carrot.
3 – 4 cups Fifth Crow Farms organic mixed lettuces, spinach, or a combination, torn into bite-sized pieces
1 medium sweet-tart apple, such as Honeycrisp or Pink Pearl, cut into thin slices
2 – 3 medium roasted carrots, cut into chunks
2 – 3 tablespoons honey lavender goat cheese
Extra virgin olive oil
Organic lemon juice
Salt and Pepper
Optional: Chopped toasted pecan pieces to finish the salad
- Follow instructions for the summer salad version for assembly.
- Wine-pairing suggestion: California chardonnay
October 1, 2015 § 4 Comments
The tiny town of Pescadero (pop. 643, as of 2010) in southern San Mateo county is probably best known for Duarte’s Tavern, a long-standing institution established in 1894 and lauded in Sunset Magazine for its now-famous artichoke soup. But there’s so much more to experience in Pescadero, as I learned this past summer.
Historically important in San Mateo county’s development, Pescadero was part of the original stage-coach road system, taking travelers south from San Francisco to the coast.
Equally important for the 650 is that Pescadero has been a fertile area for farming and ranching in San Mateo county since the 1860’s. Today we’re lucky to have sustainably raised food from Fifth Crow Farm, Root Down Farm, Pie Ranch, and Harley Farms Goat Dairy, to name a few. Some of these farms are supplying San Mateo county’s best restaurants, while also selling their products directly to consumers through farmers’ markets, farm stands, and CSA programs.
When the Bay Area’s first round of super-hot weather descended in early June, I took that as a sign to head down the coast. A trip down Highway 1 is often a crapshoot. Microclimates being what they are here, a 30-minute drive across Highway 92 and over to the coast can take you from a siesta-inducing, 95 degrees on the mid-peninsula to a better-bundle-up, foggy 63 degrees on the coast. You just don’t know for sure until you get there (and it’s all part of the adventure, so bring extra clothes)! Fortunately, the day I headed south for a Food Day in Pescadero (the first of two), I lucked out with comfortable 70-something-degree temperatures that were enough to burn off the fog and expose the rugged beauty of the San Mateo county coast. My destination? Harley Farms Goat Dairy in Pescadero.
Harley Farms Goat Dairy is a restored 1910 property located just about a mile west (inland) from Downtown Pescadero, right before the intersection of North Street and Pescadero Creek Road. The scenic route takes you through Downtown Pescadero, a cute don’t-blink-or-you’ll-miss-it town with a surprising array of places to indulge in food and beverages. Stop and explore, if you have time. If you decide to bypass downtown and keep going west on Pescadero Creek Road, just know that the only entrance to the farm is on North Road (you’ll be able to see the back of the property), so you’ll have to take a sharp left there and backtrack a bit.
Keep an eye out for the cream-colored buildings and goat sign hanging outside the shop.
Park along the road, near the shop, or look for the Parking sign just past the metal tanks (near the large eucalyptus tree).
The scenic nine-acre farm is primarily a working dairy that houses 200 alpine goats for milk and cheese production. The property also includes a barn, orchard, colorful garden, and shop where visitors can taste and purchase the farm’s products. The enchanting hayloft above the shop is the site of farm dinners and parties and offers a stunning view of the property and surrounding hills.
The farm is open year-round for private and public tours, retreats, and events. Guided tours, which must be booked in advance, take visitors around the property to view the farm in action, visit with the goats, and learn about the cheese-making process. The farm offers public tours on weekends, and you can easily book through the website. There are options for family tours (with kids) or adults-only tours (no kids). A word of advice: book early because tours and events book up quickly, especially May-October. Harley Farms will also work with you to create your own private tour or event. Corporate retreat? Birthday dinner in the hayloft? A farm tour with your extended family? Contact the farm directly for more information and availability.
Even if you roll up without a tour booking (as I did on a random weekday), you can still enjoy the public spaces, view the gardens, watch the goats in their pens, and taste the farm’s award-winning products in the Cheese Shop.
The farm produces feta, ricotta, fromage blanc, and of course, chèvre. The fromage blanc, which has the texture of a soft, light cream cheese, is available plain or with flavor accents such as garlic and herb or tomato and basil. Pro tip: the tomato-basil fromage blanc pairs perfectly with the freshly baked artichoke bread from Arcangeli’s Market in town.
Harley Farms chèvre is a classic goat cheese with a firm, but creamy consistency. It crumbles when chilled and spreads like cream cheese at room temperature. The Cheese Shop offers several sizes of chèvre, from cute “buttons,” perfect for tasting, to must-share rounds and logs. Flavor-wise, you can choose plain chèvre or dressed-up options topped with chopped apricots and pistachios; cranberries and walnuts; or pretty, edible flowers from Harley Farms gardens (aka, the award-winning Monet Cheese).
I tried them all, but my hands-down favorite, however, is the Honey Lavender Chèvre. The sweet-herbal combination is well-balanced and complements the earthy goat cheese flavor. While it’s delish on a cracker, I found that the complex flavor combo is a perfect addition to a pretty summer salad of fruits, greens, and edible flowers. It was so good, I had to make a second trip to Harley Farms later in the summer for more Honey Lavender Chèvre.
The shop also sells assorted sweet treats (handmade truffles and goat-cheese cheesecakes), bath and body products, and gifts.
A small and vibrant part of the San Mateo farming community, Harley Farms is a worth a visit. Book yourself a tour, bring along some picnic supplies (or stop into Arcangeli’s Market for that artichoke bread), and make a day of it.
Have you visited Harley Farms Goat Dairy? Or a goat dairy in your local food system? Share your experiences in the comments below.
What: Harley Farms Goat Dairy
Where: 205 North Street, Pescadero, CA 94060
Farm & Shop Hours:
January-February: Mon-Thu 11am-3pm; Fri-Sun 10am-4pm
March-December: 10am-5pm, every day
Closed Easter Sunday, Thanksgiving, Christmas Day, and New Years Day
Parking: Street or lot