The Today show had a great stone fruit recipe segment just before the July 4th holiday. Click on the screenshot below to check them out!
Jul 3
Today Show Stone Fruit Recipes
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Jun 19
Flank Steak with Grilled PPN Salsa
Ingredients
1 California peach, pitted
1 California plum, pitted
1 California nectarine, pitted
1-2 jalapeno peppers, stemmed and seeded
¼ cup minced red onion
2 tablespoon minced cilantro
1 tablespoon lime juice
2 pound flank steak
2 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon oregano
½ - 1 teaspoon chipotle or ancho chili powder
Directions
Cut each piece of fruit into 8 slices. Place fruit and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat. Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter. Serve with grilled PPN salsa.
Per serving: 320 calories, 35g protein, 7g carbohydrate, 17g total fat, 90mg cholesterol, 630mg sodium, 1g fiber.
May 28
Memorial Day Recipes
Shrimp and Summer Fruit Kabobs
Makes 5 Servings Prep Time: 10 minutesCook Time: About 15 minutes
Ingredients
1/ 4 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoon chopped fresh herbs (such as basil, marjoram, rosemary and thyme)
1 California peach, pitted
California nectarine, pitted
1 California plum, pitted
1 pound large peeled and deveined shrimp
1 lemon, halved and thinly sliced
Salt and freshly ground pepper to taste
Directions
Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peach, plum and nectarine into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat for 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.
Per serving: 220 calories, 19g protein, 7g carbohydrate, 12g total fat, 175mg cholesterol, 320mg sodium, 1g fiber.
Sweet Summer Fruit Bruschetta
Makes 8 Servings
Ingredients
24 1/4-inch baguette slices
¼ cup butter, softened
6 tablespoon brown sugar, divided
¼ cup chopped peaches and/or nectarines
½ cup chopped plums
2 tablespoon fresh lime juice
2 tablespoon chopped glazed walnuts
Directions
Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.
May 19
Chicken Naanini/Nectarine Chutney
Makes 4 servings.
Prep Time
Prep time: 30 minutes
Marinate time: 2 hours
Cook Time
30 minutes
Ingredients
Moroccan Chicken
4 boneless, skinless chicken breasts
1/2 cup harissa paste*
1/2 cup fresh lime juice
1/2 teaspoon salt
4 pieces naan bread, halved
1 tablespoon canola or vegetable oil
4 large roasted red bell pepper strips
*Harissa paste is found in the imported or specialty section of the supermarket. Following is a substitution if unavailable.
Harissa Paste: Puree 1 cup roasted red bell pepper strips, 1 tablespoon each: olive oil and lime juice, 2 teaspoons cayenne pepper, 1/2 teaspoon each: ground cumin, ground caraway, ground coriander, salt and 1 clove garlic in a blender or food processor until smooth.
Nectarine Chutney
2 cups peeled, chopped ripe California nectarines (2-3 nectarines)
1/2 cup minced shallots
1/3 cup white wine vinegar
1/3 cup brown sugar
1 1/2 tablespoons grated fresh ginger
1/4 teaspoon each: cinnamon and ground allspice
Preparation
Place chicken breasts between plastic wrap and pound to flatten. Add harissa paste, lime juice and salt in a large resealable plastic bag. Knead bag to mix, then add chicken. Seal bag, then turn several times until well coated with mixture. Refrigerate for 2 hours to marinate. Meanwhile, stir together chutney ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Remove cover and cook for 5 to 10 minutes more to cook off excess liquid. (Chutney may be made several days ahead and stored tightly covered in the refrigerator.) Cook chicken over medium-hot grill for about 5 minutes on each side or until cooked through. Place cooked chicken on half of the bread pieces. Spread on chutney and top with pepper strip and remaining bread. Brush both sides lightly with oil and place on grill over medium heat. Press down to flatten slightly with a panini press or foil-covered brick, and cook for about 3 to 5 minutes on each side or until lightly browned. Serve with additional chutney, if desired.
May 3
Fire up the Grill!
The seasons first California nectarines are being harvested and shipping out to markets. Fire up the grill and be the first to welcome the flavor of summer into your home.
Nectarines hold up great on the grill and the natural sugars caramelize when grilled, enhancing their already sweet flavor. Here is a link to a great Grilled Nectarines with Feta recipe from Bon Appetit that combines crumbled feta cheese and grilled nectarines.
Also check out this video of Adam Perry Lang describing the best way to grill peaches, plums and nectarines.
Fresh Off the Grill from PPN TV on Vimeo.
Mar 1
Blossom Season!
It is an exciting time of year in California’s Central Valley as stone fruit trees have emerged from winter dormancy and begun to bloom! February marks the official opening of the Blossom Trail, an official route designed to provide the most spectacular views of the orchards in bloom. The Central Valley is thee top producing stone fruit region in the United States and this period in the life of a stone fruit tree is the most celebrated in our region.
Tourists and residents celebrate the beauty of bloom with festivals, art exhibits, 10K runs, car rides and bike tours through the countryside to see (and smell) the millions of blossoms. The blossom season begins in February and runs through March and can be a great intro to a trip to the Sequoia National Forest or Yosemite.
Jan 22
Pest Control Without Pesticides
California stone fruit grower Ryan Jackson and Jeff Boldt explain how they use pheromone emitters in their stone fruit orchards to help combat pests. Along with an (IPM) integrated pest management system, California growers are finding new ways to help control sometimes devastating pest populations without ever having to spray.
Oct 21
Not just about Farmers and Fish
What started out as fish VS farmers debate, has turned into a larger conversation about California’s water infrastructure and security. As the topic gets more national exposure there is more pressure to come up with a plan that won’t just be a quick fix. Every Californian, not just famers or fish should be engaged in this conversation. For Californian’s the end result needs to be a balance between our natural resources and how we use those resources to live and provide much of the world with fresh produce.
We need California to continue to produce food for the nation. California, especially the San Joaquin Valley has the absolute best soil in the world and a growing climate that is unmatched. The San Joaquin Valley has long been hailed the most productive agricultural region in the world. It is also the most regulated, from emissions to water use, pesticide application and labor – we have the strictest standards. When we make it more difficult for California farmers to farm we leave a void in the marketplace that has to be filled from other sources. Some of those sources don’t have the same rigorous standards California has and Americans are left with food choices that don’t help our own economy or guarantee it was grown using safe practices.
In an interview this summer, California grower Rod milton talks about the need for ecological balance and maintaining a domestic food supply.
Rod Milton - California Water from PPN TV on Vimeo.
Oct 3
California Nectarine Growers on PPNTV
Selma, California - Kristina Unruh is a California peach, plum and nectarine grower in the San Joaquin Valley. We had the chance to talk with her for a video project called PPN TV. PPN TV is a collection of short clips from California growers that is intended to let them share some of their history and family stories.
Over the past few years agriculture, farming and food production has been of more interest to Americans. Modern day “Victory Gardens” are popping up in urban areas and the general public just wants to know where their food is coming from. Even the USDA is launching a new program called “Know your Farmer, know your food.” While some are skeptical of the program, the message at least, sounds great.
California growers have grouped together to make PPNTV, to help reconnect with their consumers. They want to share their personalities and prospectives with everyone and would like to hear back as well.
In the clip below, Kristina has a message to parents. She encourages them to choose a different piece of produce every week at the store for their kids to try.
Sep 18
Last Chance for a California Nectarine
Stores have filled up with bags upon bags of sugar bombed candy and those with sensitive noses notice the wind is stirring up trouble for their sinuses. Fall is a stones throw away, and while most people are packing in the patio furniture and cooling off the BBQ’s, California nectarine growers are still holding onto the last bit of summer. The harvest period for California stone fruit runs from April to October - so while the season is about to sing a swan song there are still some amazing nectarine varieties shipping to stores.
It is important to note that there will probably be nectarines in stores all year round. The stone fruit that we see in our winter is the summer fruit from countries below the equator - as they have the exact opposite growing season.
The best advice we can give is to get your fill now because after the next 3-4 weeks there are not going to be any domestically grown nectarines at the store until late April. So get some for yourself and your family. Maybe instead of passing out candy for Halloween, give the little ghouls some homemade Nectarine Jam!
Nectarine Jam
Prep time: 30 minutes (each batch)
Cook time: about 10 minutes
Ingredients
5 cups cubed California nectarines
1/2 cup lemon juice
1 package pectin
7 cups sugar
Directions
Wash canning jars and bands in the dishwasher to sterilize. Place lids in boiling water and remove from heat; dry just before using. Place chopped fruit in a food processor; pulse on and off to coarsely chop. Place in a large saucepan with lemon juice and pectin. Bring to a full rolling boil over high heat, stirring frequently. Stir in sugar and return to a boil; cook and stir for 4 minutes more. (Reduce heat to medium if mixture starts to foam). Carefully pour hot mixture into jars and wipe off rims with a clean damp cloth. Top with lids, then screw on bands tightly; turn jars upside down and place on a towel. After 5 minutes, turn jars upright. Let sit for 1 day, then check seals by pressing lids. If lids give when pressed down, they did not seal properly. These jars should be kept in the refrigerator.
