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The Food Party!

By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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U-Pick at Webb Ranch

Uploaded: Jun 15, 2018
Just a quick shout out for the u-pick Food Party! happening once again at Webb Ranch, Portola Valley's family farm since 1922.

Have you ever been?

Webb Ranch U-Pick Berry Season is open to the public on Tuesdays, Thursdays, and Saturdays. Hours are 8am-1pm, and word on the street is come in the morning for best pickin’s.

Currently Olallieberries are available with raspberries and blackberries not far behind. All berries are CCOF Certified Organic.

$4.00 for entry (0-4 and 65+ are free) and berries run $5.00 per pound. Enter the ranch at 2720 Alpine Road, Portola Valley.

When you return home, put your berries to work with this recipe - just substitute berries for the cherries.

Cherry Brie Quesadilla with Raspberry Chipotle Sauce and Heart Garnish

Makes 4 whole quesadillas, or slice a tortilla into 8 individual pieces for 32 appetizer servings

PICKLED HEART: watermelon radish, kohlrabi or jicama + Pickling sauce (umeboshi vinegar + agave)

CHIPOTLE SAUCE: ½ jar raspberry jam (substitute apricot)
1 tablespoon (or to taste) adobo sauce (from a can of chipotle peppers)

4 quesadillas
A piece of brie
1 jalapeno, seeded and sliced thin into half moons
1 cup cherries, pitted and sliced
2 ripe apricots
microgreens

Day before: Combine 2 tablespoons umeboshi vinegar in a small pot with 1 tablespoon agave. Heat to combine and let cool. Slice the watermelon radish ¼” thick and cut out with a heart cookie cutter. Let sit 4 hours or over night.

Combine jam and add chipotle adobo to taste (sweet but peppery and as hot as you like). Set aside.

Slice brie into fingers ¼” thick. Cover tortillas with brie, squirt on a touch raspberry sauce over cheese, add a few sliced cherries and apricots and cover with another tortilla.

When time to serve, drain heart pickles and set on a paper towel. Save the brine and pickle again.

Heat the tortillas in a covered dry skillet on medium heat till cheese melts.

Optional: heat on a BBQ. Remove to cutting board and slice into 8 triangles. Garnish with jalapeno slice, heart, dot of sauce and microgreens.




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