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| Photos: Tara Maxey |
We love Jamie Oliver and his Food Revolution which is a movement that earnestly promotes eating local, fresh produce and works to teach kids how to cook healthy. In honor of Food Revolution Day, our Food Truck parked at The Gene Autry Farmer’s Market today, and Matt showed a group of families how to make a salad dressing in less than three minutes… so why ever buy it in a bottle?
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After our visit to 5 Bar Beef, Frank Fitzpatrick recommended we take a trip up north to Paso Robles to visit a two acre pig ranch run by Jim Harris, formerly of Rancher’s Alliance. It was a beautiful ride getting there with views of rolling hills and wineries. We even passed by a gigantic statue of James Dean memorializing the exact spot where he met his death on the two lane highway leading up to our destination.
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As I have stressed before here, cattle fed an all grass and foraged diet for their entire life yields beef that has substantial health benefits. Even Dr Martha Grogen M.D. of the Mayo Clinic attests that grass fed beef, like the 100% Grass Fed Skirt Steak with Sunchokes and Green Garbanzos above, offers increased health benefits like:
A couple of months ago we were approached to team up on a fundraiser for a high school garden. A high school what? Oh, I needed to hear more, so much more. It turns out that this school in Pasadena, John Muir High, not only educated David Lee Roth (class of ’72) and Rodney King (Class of ’87) but it currently has an operating edible garden that supports it’s lunch program and a CSA.
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| Photo: Monica Wang |
The first thing this here city slicker learned upon visiting 5 Bar Beef was that you never, I repeat, never, refer to a “ranch” as a “farm”. A farm grows produce, a ranch raises livestock, duh! I grew up eating Spam, everybody, I just had no idea.
Once that fact was established, I had the task of winning over the rancher who I had called a farmer, Frank Fitzpatrick, who was none too pleased by this reference but I proceeded anyway to ask him as many questions as I possibly could about his grass-fed cows before we had to high tail it back to the kitchen for about a zillion events we had going on that evening.
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Oh how delightful it is when spring rolls around and we get in fruits and vegetables that drastically change up the scenery and flavors from what winter had given us. Salads become juicier and more vibrant with cherries and baby tomatoes that burst in your mouth.
And squash blossoms present themselves as we reimagine them fried, stuffed and served on their own or as a garnish to risotto with sweet peas from Mc Grath Farms.
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