Valley's Gold

Valley’s Gold is a weekly series that presents a behind-the-scenes look at the economic engine that drives our region, agriculture. The show will air on Wednesday at 7pm and will re-broadcast each weekend on Saturday at 6:30pm and Sunday at noon.

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Valley’s Gold Education through Agriculture

The Mission of Valley’s Gold Education through Agriculture program, is to foster an awareness and understanding of the value of agriculture in our everyday lives.

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Chicken with Moqua Soup

Chicken with Moqua Soup

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Ingredients:

5 Cups of Water
4 Pieces of chicken thigh or leg or combination, with bones, with or without skin
6 dried shitake mushroom- soaked in water till soft, discard the stems
1 small moqua, cut crosswise, peeled, cut in half and seeded
2 tablespoons of soy sauce
Fish Sauce or salt to taste

Directions:

In medium saucepan, bring the water and chicken to boil, skim the foam our and add soy sauce and fish sauce.  Simmer the chicken until tender, about 1/2 hour to 45 minutes, add moqua, cook 15 minutes longer until moqua is soft and cook through.

 

Baked Eggs

Baked Eggs

bakedeggs

Ingredients

1 tbsp butter, softened
1/4 cup Parmesan cheese, grated
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
8 eggs
4-5 slices Gluten Free prosciutto, chopped
1/4 cup sautéed spinach, chopped (I like mine sautéed in a little shallot, ‘cause that’s how I roll. You could use kale too.)
kosher salt and cracked pepper to taste

Directions

Heat oven to 375°F.

Butter four ramekins, and place them on a baking sheet.

Combine the Parmesan, basil & parsley in a bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks (this step is to make sure you don’t get shell in your ramekin. Don’t skip it.) Pour the two eggs into a ramekin and repeat for each ramekin.

Sprinkle prosciutto, spinach and the cheese-herb blend evenly over the eggs. Top each ramekin with a pinch of salt and freshly ground pepper.

Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks.

Serve immediately. (with Gluten Free toast)

*Note: Shallow ramekins will cook faster than deeper ramekins.

Harris Ranch Watermelon Lemonade

Harris Ranch Watermelon Lemonade

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Yields: 3 quarts

Ingredients:

  • 12 cups watermelon cubes
  • 1/2 cup raspberries
  • 2 cups water
  • 1/2 cup pomegranate juice
  • 2/3 cup sugar
  • 1 cup lemon juice

Method:  Place watermelon, raspberries, pomegranate juice and water in blender.  Cover and blend until smooth.  Strain into a pitcher.  Stir in sugar and lemon juice until sugar dissolves.  Refrigerate until chilled, about 1 hour

Erasmo Rodriguez, Harris Ranch Executive Chef

Honey Dijon Pasta Salad

Honey Dijon Pasta Salad

Ingredients

3 cups cooked pasta, (i.e. fusilli, penne, rotini…)
1/2 cup finely diced red pepper
1/2 cup deseeded cucumber, diced small
3 tbsp Parmesan Cheese, finely grated
1/4 cup toasted pine nuts (optional)

Honey Dijon Salad Dressing

1 lemon, juice and finely grated zest
2 tbsp whole grain Dijon mustard
2 tbsp Olive oil
3 tbsp honey
1/2 tsp dried oregano
salt and pepper to season

Instructions

Whisk together all the ingredients for the dressing.
Pour over the other ingredients and toss together well.
Chill well.
Keeps a couple of days in the fridge.

By Barry C. Parsons