We have been working on some Recipes video’s promoting Fresh from the Farm Local Produce and pairing them with Wines from Santa Barbara. Here are some Snippets

Crushed Grape Chronicles

Savory Spring Tarts….you are questioning what that means, but your mouth is watering anyway. You can find the details on 4Farm2Mrkt.com. Of course we needed to do wine pairings so you get those here. We had 3 different types of tarts and I ended up choosing 4 different wines to taste with them. All of these wines ended up being Santa Barbara Wines. So, here we go… Let’s start with the video.
Wines Paired
Tercero 2013 Rosé.
Grassini 2012 Sauvignon Blanc
Jamie Slone 2013 Aloysius Chardonnay
Anacapa Vintners 2010 Santa Maria Pinot Noir

Tarts
Arugula & Goat Cheese Tart
Strawberry & Onion Balsamic Tart
Potato, Cheese & Tarragon Tart

To see the full post visit Crushed Grape Chronicles

4farm2mrkt

Sometimes as you are rolling through the facebook feed, you find a picture that grabs you. Epicurious did that to me when they posted the picture of 3 savory spring tarts. You may recall, I reposted it right then and started to make my shopping list for the farmers market.

The tarts themselves are pretty simple. You just thaw the puff pastry dough and roll it out a bit. Score the edge about ¼ inch in, poke the center with a fork all over to keep it from puffing up, stick it on a parchment lined baking sheet and fill them with whatever!

Tart breakdown….

Arugula & Goat Cheese Tart

Rodney and Christine of Blue Lizard Farm on Facebook ALWAYS have amazing arugula, so I knew I would be stopping by to get that from them. The recipe also called for dill, mint and parsley. Janet at LOVE on Your Plate on Facebook had parsley and the Intuitive Forager had dill and lemon mint from Crossfire Ranch Produce on Facebook. Unfortunately there was no goat cheese at the market that particular week, so I had to pick up that and some yogurt else where.

So you mix the goat cheese and yogurt, add your chopped herbs, salt & pepper and spread that on your tart. Bake at 375 for 30 to 35 minutes.

Toss your arugula with olive oil, salt and pepper and toss it on top when the tart comes out of the oven.

to see the full post Visit 4farm2mrkt.com