A Redwood Hill Farm favorite!
This recipe has been a favorite for as long as we can remember. There is an amazing persimmon tree on the farm, each year it gifts us such an abundance of fruit AND the fall color is spectacular (it’s fall and I must get a picture soon and post it here). This tart has it all, great contrast of tart and sweet, the creamy chèvre just shines and it’s beautiful to look at before slicing for your family or guests.
Baking with the seasonal harvest is such a great way to celebrate…please let us know how YOU like this recipe!
Any fine olive oil will work well in this salad – we love the extra citrus kick from “O Lime.” This salad comes together quickly, and will make a perfect first course.
Our buttery-rich Redwood Hill Farm Bucheret tops this simple spinach salad with a fresh apple cider-based vinaigrette. Thanks to Sheana Davis for this recipe.
This simple salad topped with warmed goat cheese is a popular menu item in France. Use either our fresh Chevre or California Crottin.
A robust potato & feta salad loaded with raw vegetables, and a lemony, fresh herb/anchovy vinaigrette. This recipe comes to us from Chef Rene Madrid, and the San Francisco Yacht Club in Belvedere.
Raita is traditionally served with Indian curries as a cooling compliment to the spiciness of the curry. It is also good served as a cooling summer dish on a hot day.