|Cook book author Nancy Singleton Hachisu in her kitchen.|
Here’s an idea for an exploration that takes you into ritzy Rancho Santa Fe.
Foodies have long championed Chino’s Farm as the County’s ultimate produce stand. But how many of us have made the trip—or at least on a cloudy day?
This Sunday there’s another reason to visit Chino Farm. Author and cook Nancy Singleton Hachisu is offering a free cooking demonstration from 11 am to 1 pm at Chino Farm, 6123 Calzada Del Bosque, Rancho Santa Fe. The event is part of the
Good Earth/Great Chefs Series, which features a cooking demonstration, tasting and book signing of her new cookbook, “Japanese Farm Food.”
Books will be available to purchase.
Andrews McMeel Publishing, LLC, September 2012
For pre-ordered books or inquiries, email email@example.com
First more on Chino’s. The following is deathless or breathless prose from our local tourism authorities—but you get the point: The world-famous Chino Farms, in the exclusive enclave of Rancho Santa Fe, draws chefs from California's most celebrated restaurants. Every morning dozens of chefs from San Diego and Los Angeles line up for the fresh produce and even visitors can sample their wares first-hand at the Chino Farms Vegetable Shop, where they stand in line with many of the region's top culinary talents. Chino Farms' bountiful harvest includes heirloom tomatoes, squash, squash blossoms, beans, melons, cucumbers, greens and lettuces, radishes, Brussels sprouts, okra, onions, Jerusalem artichokes, peppers, herbs, strawberries, strawberry figs, and Concord grapes.
More info on Nancy:
Nancy’s Recipe for Pork and Flowering Mustard Stir-Fry
½ tablespoon organic rapeseed oil
½ pound thinly sliced pork belly, cut crosswise into 3-inch pieces
1 tablespoon finely slivered ginger
1 10 ½-ounce bunch flowering mustard or rapini, cut into 2-inch lengths
½ teaspoon sea salt
1. Fill a pot with water and bring to a boil.
2. Heat a wide frying pan or wok over high heat. Add the oil, quickly followed by pork belly slices and ginger. Sauté until the fat sizzles and there is minimal browning.
3. Place the flowering mustard in a mesh strainer with a handle and lower into the boiling water. Cook for about 30 seconds or until no longer raw. Keep the strainer at the top of the water surface in order to scoop the mustard greens out in one brisk pass.
4. Shake off the hot water and toss into the cooked pork belly. Toss a few minutes more over high heat and season with the salt. Cook about 30 seconds more.
Variations: Substitute soy sauce for the salt or chopped ginger for the slivered ginger.
Sources: This news item appeared originally in San Diego Home/Garden Lifestyles e-Club newsletter Feb. 6. To join the free e-Club sign on at www.sandiegohomegarden.com
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