The Obamas hosted their first official state dinner last night in the White House garden, and fresh vegetables were a key ingredient. The menu was created by First Lady Michelle Obama, White House Executive Chef Cristeta Comerford, and NY celebrity chef Marcus Samuelsson as a tribute to the best of American Cooking.
Some of the highlights included a potato and eggplant salad with arugula and onion seed vinaigrette; roasted potato dumplings with tomato chutney, chickpeas, and okra; and green curry prawns with caramelized salsify, smoked collard greens, and coconut aged basmati rice.
Most of the ingredients were sourced from local farmers and purveyors. The White House garden provided fresh arugula for the salad as well as mint and lemon verbena for garnish. Chefs even used honey from the white house beehive to make some of the desserts.
Nutrition and healthy eating has been a top priority for First Lady Michelle Obama since the family moved into the White House, and one of her first projects was the creation of a vegetable garden on the South Lawn with the help of local school kids. The garden covers 1,100 square feet and features 55 different vegetables used by White House chefs to feed the first family or host official dinners.
Since ground was broken on the “first garden” in March, it has been applauded by proponents of sustainable agriculture by American farmers.
No word yet on whether the garden includes any garlic plantings, but we sure would be glad to run a truck up to Pennsylvania Avenue to deliver fresh, flavorful, and wholesome California-grown garlic!

Convenience. Sustainability. Quality.

These are three objectives we at Christopher Ranch chose to emphasize in the development of our new 6-oz. vacuum pack, which features fresh-peeled California heirloom garlic in conventional, organic and roasted options.

As consumers continue seeking healthy, ready-to-use, environmentally friendly food products, we are striving to satisfy those demands, without sacrificing flavor and freshness.

Therefore…..
- The vacuum pack, which is 100% recyclable, uses 80% less packaging than the former jars.
- The fresh garlic comes pre-peeled in single cloves, eliminating time, waste and labor.
- The garlic is 100% California heirloom garlic and is all-natural, with no additives or preservatives.
- The vacuum pack preserves the garlic’s freshness and extends the typical seven-week shelf life.
- The bag offers a resealable clasp.
- Our garlic is produced according to strict food-safety and quality-control standards, to ensure optimal quality. Should a recall ever occur, we are equipped to quickly trace product back to its origin to identify the problem.

So, for the time-starved, health-conscious, environmentally aware – who love flavor – Christopher Ranch’s new vacuum pack is for you.

All fresh-peeled vacuum packs should be in circulation by year’s end, so check the produce department of your local grocery store. If you can’t find Christopher Ranch 6-oz. vacuum packs, request them with the produce manager…they like to keep customers happy:).

Now, I don’t typically self promote, but, just in case you’re curious, click here for information regarding all Christopher Ranch California heirloom garlic products, as well as our specialty onions – boilers, cipollines, pearls and shallots – fresh-cut onions, basil, oregano, pesto, jalapenos, ginger, sun-dried tomatoes, dried chiles and more.

Move over Botox and facelifts.

Hello, grapefruit, almonds, avocados and garlic.

Why pay for chemicals and surgery, when there are various healthful foods and beverages that can also help prevent aging, in addition to strengthening your health, increasing your energy and improving your mood?

In the book – “Eat This, Not That! 2010: The No Diet Weight Loss Solution”, authors David Zinczenko and Matt Goulding identify eight foods – eggs, green tea, garlic, grapefruit, Greek yogurt, avocado, bell peppers and almonds – which can help accomplish all four, according to a recent article – “8 Perfect Stay-Young Foods” – on Yahoo! Health.

With the holidays – and copious amounts of food – looming ahead, I’m all ears.

So, what, exactly, makes these foods so nutritious and beneficial?

Eggs – Considered a great food for weight loss, one egg contains only 72 calories, but 6.3 grams of high-quality protein and valuable vitamins, including B12, A and E. A study in the International Journal of Obesity concluded that those on a calorie-regulated diet who are obese/overweight, can drop weight 65% quicker by substituting eggs for bagels for breakfast. Not to mention, people consuming four eggs per week had considerably reduced cholesterol levels than those consuming less than one.

Green Tea – If you’re looking to extend your lifespan, drink up. A 2006 article published in the Amercian Medical Association, which tracked more than 40,000 Japanese adults for a decade, concluded that after seven years, participants who drank five or more cups of tea daily, were “26% less likely to die of any cause, compared with those who averaged less than a cup.” Longer lives can likely be attributed to catechins, the antioxidants found in tea plant leaves, which also are believed to help reduce weight by jump-starting metabolism, according to a separate study.

Bell Peppers – Immune system looking for a boost? Bell peppers, especially the colorful red, yellow and orange peppers, can help bolster immune capabilities, enhance communication between cells, fight sun damage and lower risk of cancer in several forms, due to carotenoids, a powerful antioxidant that is responsible for the vegetable’s bright colors. Chili peppers also are equipped with carotenoids and vitamin C, as well as capsaicins, which studies suggest can battle headaches and arthritis and strengthen metabolism.

Avocados – This rich fruit plays a role in minimizing risk of heart disease, as the good fats avocados store – monounsaturated fats – can help lower cholesterol, reduce the likelihood of stroke and heart disease and decrease additional fats in your bloodstream. You don’t hear “good fat” associated with many foods, so eat up!

Garlic – Garlic is a natural medicinal healer for (what seems like) nearly all medical conditions – especially cardiovascular disease. It is allicin, the sulfur compound in garlic, which is believed responsible for its medical benefits, including its antiviral, antibacterial and antioxidant capabilities. Allicin is not present until garlic is chewed, crushed, cut, smashed, etc., but once the compound is released, fresh garlic can then begin fighting heart disease, high blood pressure, high cholesterol, diabetes, cancers, strokes, etc.

Almonds – What’d you say? Exactly. If you’re like me, and suffer from temporary CRS (can’t remember – insert explicative), a dose of almonds might be what the doctor ordered. Eating one ounce of almonds – or 23 nuts – daily, generates almost nine grams of oleic acid – a monounsaturated fat believed responsible for numerous health boons, including strengthened memory. Almonds also can help fight hunger, since nearly one-quarter of an almond’s calories are comprised of fiber and protein.

Grapefruit – New Year’s is right around the corner, and losing weight always seems to be the most common resolution. If this sounds familiar, start stocking up on grapefruit, as the fruit has proven powerful in weight reduction. For example, in an experiment at the California-based Scripps Clinic that observed 100 obese people, participants who ate half a grapefruit with each meal lost 3.6 pounds – on average – during the 12-week trial. Many lost at least 10 pounds, while the controlled group only shed 1/2 pound. Grapefruit, according to the test results, also can enhance the body’s ability to metabolize sugar, seeing as those who consumed the fruit also experienced a drop in insulin levels.

Greek Yogurt – If overeating is a concern, Greek yogurt is likely a good idea, as its protein saturation causes the snack to appease your hunger, more like a meal. Furthermore, a single cup boasts nearly a quarter of your day’s suggested calcium intake. A plus, considering tests indicate people on calcium-heavy diets eliminate body weight more rapidly, with one study citing that those on such diets “lost 70 percent more body weight than those on a calorie-restricted diet alone.”

* Information attributed to “8 Perfect Stay-Young Foods” article

Heading to the grocery store. Checklist looks like:
1.) Eggs
2.) Green Tea
3.) California Heirloom Garlic
4.) Grapefruit
5.) Greek yogurt
6.) Avocado
7.) Bell Peppers
8.) Almonds

We are about to embark on the most wonderful time of the year.

You know, that glorious time, when loved ones gather near, chestnuts begin roasting on that open fire, and the halls are being decked with boughs of holly.

Christmas, right?

Close……

To me, Christmas is not the MOST wonderful time of year…a near second, though. I’m talking about Christmas’ little sister, the embarkation to the holiday season, the day when the Pilgrims threw a festivus at Plymouth Rock – Thanksgiving. Hands down, my favorite holiday of the year.

Thanksgiving is the seemingly more casual, happy-go-lucky holiday, where people genuinely gather ’round for good food, good company – in my family, good adult beverages – and good football. There are no presents and no expectations, and the day is always lighthearted and prone for chaotic fun.

Here are a few traditions in my family circle – which I’m sure many can relate to in some capacity – that might provide a better understanding of my infatuation for the holiday:
- There will be a physical fight (usually just a little shoving and hair pulling) over how much butter and milk should be added to the mashed potatoes. Butter and milk usually win.
- Dad will give the classic Clark Griswold toast from Christmas Vacation, albeit Thanksgiving style….”We’re going to have the happ, happ, happiest Thanksgiving since Bing Crosby tap-danced with Danny f-ing Kay…” You get the idea. The majority of those in attendance will have no clue what he’s talking about.
- Grandma and Great Aunt Bev, sister-in-laws by marriage, will get in a verbal altercation over how Bev didn’t babysit my grandma’s kids (my dad and his siblings) enough in the early 1960s.
- Somebody will overserve themselves and lead a full rendition of the Beatles’ Rubber Soul album.
- Everyone will be passed out on the couch by 9 – at the latest – thanks to overindulgence in turkey and others.

At the end of the day, however, we all love each other, everyone ultimately gets along and, if all else fails – the food is always fantastic.

The consistently scrumptious Thanksgiving meal can be attributed to mom and her uncanny ability to do two things exceptionally well:
1.) Cook – mom’s a ridiculously good cook by nature.
2.) Plan – she’s probably been planning this year’s dinner since Thanksgiving 2009.

These are two concepts I would not understand, as the closest I’ve come to preparing Thanksgiving dinner is stirring the gravy – and that’s a major upgrade from water pourer.

So, for my mom – and all those planners – who are beginning to organize their Thanksgiving menus, here are a few recipes, which provide an innovative and garlic-laden spin to the traditional Thanksgiving feast. Sure to provide a memorable day, if the relatives don’t do their part.

Lemon-Herb Turkey With Lemon-Garlic Gravy

Pimenton & Fennel Roast Turkey With Onion Gravy

Corn Bread Stuffing With Shrimp & Andouille

Savory Spinach & Artichoke Stuffing

Whipped Potatoes WIth Garlic & Cheese

Roasted Broccoli With Ancho Butter

Brussel Sprouts With Shallots & Wild Mushrooms

Creamed Pearl Onions – We offer pearl onions in gold, red and white!

Sweet Potato & Sage Gratin

Pumpkin Pie – No garlic – I love garlic in most things, but typically not my pumpkin pie.

Sweet-Potato Pie With Gingersnap Pecan Crust – Ditto with the sweet-potato pie.

Like garlic, all sugars are not created equal.

At last week’s joint hearing of California’s Senate Select Committee on Obesity and Diabetes, “Exploring The Link Between Sugar-Sweetened Drinks & Obesity,” we heard how different sugars in different forms can trigger varying levels of harm to the body.

For example, sugars – such as sucrose and high-fructose corn syrup – found in sugar-sweetened beverages (like soda, Vitamin Water, Gatorade, juices, teas, etc.) can be particularly detrimental. These sugars increase caloric intake and strengthen the risk of obesity-related and cardiovascular conditions, including high cholesterol, high blood pressure and high-fasting insulin – all of which are early diabetic signs, according to several panelists and various studies, such as UCLA’s “Bubbling Over: Soda Consumption and Its Link to Obesity in California.”

Therefore, a strong relationship exists between drinking sugar-sweetened beverages and diagnosis of obesity and diabetes – a debilitating disease that can cause amputation, kidney failure, blindness and others, according to panelists, like Kelly D. Brownell, Ph.D. and co-founder and director of the Yale University Rudd Center for Food Policy and Obesity and Francine Kaufman, M.D. and chief medical officer and vice president of global medical affairs at Medtronic Diabetes, director of the Center for Endocrinology, Diabetes & Metabolism at the Children’s Hospital of Los Angeles, director of the Comprehensive Childhood Diabetes Center and author of “Diabesity: The Obesity-Diabetes Epidemic That Threatens America – And What We Must Do To Stop It.”

Obesity and diabetes, panelists said, are assisting in the rise of such alarming health and economic numbers, as:
- 24 million Americans have diabetes;
- 1 in 3 children are expected to contract diabetes;
- Diabetes causes more deaths than breast cancer and AIDS;
- $174 billion in health care costs were attributed to diabetes in 2007;
- There are 164,000 youth with Type 1 and Type 2 diabetes.

Therefore, the argument stands that lowering intake of these beverages would lower the population’s obese and diabetic, as well as health care dollars spent on the diseases.

The opposing side states calories are calories, and you can’t point such a strong, accusatory finger at sugar-sweetened beverages, as numerous variables facilitate obesity and diabetes, argued Maureen L. Storey, Ph.D. and senior vice president of science policy at the American Beverage Association.

There was, however, one element that both sides agreed upon – “diabesity” is a rapidly escalating issue in the U.S. and needs to be combated before its severity increases.

This is where fresh garlic – particularly California heirloom garlic – enters the equation.

Numerous studies suggest fresh garlic can help fight obesity, cardiovascular conditions and diabetes, with its natural digestant and anti-inflammatory properties and ability to help control heart rate and lower cholesterol. This ability is largely attributed to the sulfur compound, allicin, activated in fresh garlic when it’s chewed, crushed, cut, sliced, etc., and two different compounds – alliin and alliinase – are combined.

Now, just to be clear – we at Christopher Ranch are not doctors, and we’re not claiming that fresh California heirloom garlic can cure obesity and diabetes. Far from. Rather, we’re sending a friendly reminder that consuming fresh garlic is one simple, natural step to build a healthier body to help contest such diseases.

Popping a clove a day might help keep the doctor away.

It’s somewhat ironic how quickly the Slow Food concept – and everything it embodies – is gaining momentum.

The Slow Food movement has caught peoples’ attention worldwide, by upholding the appreciation and awareness of quality, clean, ethical food and its origins; using fresh, sustainable, seasonal ingredients; and cooking in a manner that emphasizes flavor, health, patience and enjoyment. In other words, it is the antithesis to fast-food eating.

There are long-time pioneers who have been leading this crusade, such as Michael Pollan, author of “In Defense of Food: An Eater’s Manifesto” – a book questioning the sustainability, flavor, nutrition and structure of the current food system and praising the good old days, when people cooked from scratch and only had access to items in season, like apples in the fall, oranges in the winter, asparagus in the spring and tomatoes in the summer.

There’s also Alice Waters (chef, author and owner of Chez Panisse), who has revolutionized the food world in her mission to educate about the environmental, societal and health benefits in sourcing and eating good, clean, fair food that is grown sustainably and seasonally at local farms.

Most widespread, perhaps, is the Slow Food organization, which has chapters in more than 30 countries and represents 100,000 members – all of whom are united by their desire to practice, restore and promote the Slow Food concept through relationships, education and events, including farm tours, dining at sustainable restaurants, movie screenings and more.

One such screening, as offered by my local Slow Food Los Angeles Chapter, is the showing of Ingredients – the latest documentary highlighting the health, economic and environmental importance of growing and consuming local food, establishing relationships among local farmers, chefs and consumers and the dangers of continuing down an export-oriented, processed, genetically modified, mass-produced, tasteless food path.

Ingredients features input from all facets of Oregon’s supply chain, including several farms, such as 47th Avenue Farm and Ayers Creek Farm, chefs, like Alice Waters and Greg Higgins, agricultural organizations, such as Oregon Sustainable Agriculture Land Trust, grass-roots movements, like Slow Food Portland, and community representatives, such as Lake Oswego mayor, Judie Hammerstad.

One of the major concerns in the documentary is that because food is “shipped from ever-greater distances, we have literally lost sight of where our food comes from and in the process we’ve lost a vital connection to our local community and to our health.”

The domestic garlic industry understands this, as the majority of fresh garlic in the U.S. is shipped from China, which can take between 30 and 60 days to reach U.S. markets, traveling 7,300 miles to get to California. There is little to no sight of where the garlic originates, there is a huge disconnection to the local community and farmer, and the garlic’s time travel eradicates health, flavor, safety and the environment.

As a family run farm that puts the land first in operations, grows our garlic as sustainably as possible and selected our heirloom seed (which originated in Italy) for its flavor – as opposed to volume capabilities – we support the Slow Food movement.

Unfortunately, I can’t claim that I’ve seen this film, but I’ve heard and read enough about it to know that I fully agree with its premise and am waiting in eager anticipation to see it. However, it’s only shown in select locations, or you can purchase the DVD on the Web site. (For local listings, click here.)

So, in this case, do as I say, not as I do. I encourage everyone to check out Ingredients – it might transform the way you look at your food, for the better.

Halloween’s a popular holiday for garlic, particularly for those looking to ward off vampires.

Except, Twilight’s Edward Cullen, of course.

Still, cooking garlic can also keep the vampires at bay. So, remove that garlic clove from your neck, chop it up and toss in a tasty, ghoulish Halloween dish – characterized by a pumpkin ingredient or orange hue.

Perfect for a night awaiting trick-or-treaters, for trick-or-treating fuel or while doing the Monster Mash at said Halloween bash.

Pumpkin & Yellow Split Pea Soup

Pumpkin Soup With Smoked Paprika

Roasted Spicy Pumpkin Seeds

Pumpkin Seed Pasta

Roasted Sweet Potato Salad

Cavatelli With Spicy Winter Squash

Pumpkin & Crispy Pancetta Risotto

Pumpkin-Turkey “Ghoulash” With Caraway Noodles

Caramel Apples

Disclaimer: these recipes are so scrumptious, you might wind up attracting the vampires you were hoping to scare away. It’s a risk worth taking.

Happy Halloween, and happy eating!

Flavor is a well-orchestrated symphony of the senses.
Nothing beats the experience of sinking your teeth into a perfectly ripe strawberry or a nice juicy peach. However, sometimes the senses fail us–ever felt the disappointment of a piece of fruit that looks and smells exquisite, but just doesn’t taste as good as anticipated? So how can you select fruit that will deliver mouth watering flavor, bite after bite, every time? Fortunately, we have another resource to support our pursuit of flavor…BRIX!

Named for Adolf Ferdinand Wenceslaus Brix who developed the scale in the 1800s, Brix measures the concentration of dissolved solids (usually sucrose) in a solution. Brix has long been integral in the winemaking industry to measure sugar content of grapes and determine when they are ripe for harvest (There’s even a fantastic restaurant in the Napa Valley named BRIX in tribute ). Recently, BRIX measurements have become increasingly common throughout the produce industry as a means to quantify flavor using a handy device known as a refractometer. Refractometers measure the degree to which light is refracted when passed through a solution, thus indicating the density of solids.

Customers of Pocono Produce in Northeastern Pennsylvania enjoy the benefit of weekly “Brix blasts” issued by Executive Chef Doug Petruzzi. Petruzzi and his staff use portable refractometers several times a week to determine which fruits and vegetables are extraordinarily flavorful and then communicate that information to their customers.

In field operations across the country, inspectors for retail chains take BRIX measurements to determine whether everything from melons to peppers meet quality specs. If the product makes the grade, it ships. If not, the inspectors move on to another farm and the pursuit of flavor continues.

BRIX measurements have been integral at Christopher Ranch, where America’s leading supplier of fresh garlic works to differentiate its product from the glut of imports flooding domestic markets. While sweet may be the last word people would choose to describe garlic, BRIX is still instrumental in identifying the compounds that give garlic its distinct aroma and flavor. In tests conducted by a 3rd party food lab, Christopher Ranch Heirloom Garlic hammered its Chinese counterpart by a score of 38° to 29° . Every 100g of Christopher Ranch garlic contains 38g of solids including amino acids, essential oils, and other minerals, which is 23% higher than water-saturated imports. Chefs agree that this has a huge impact on the quality of their dishes, confirming that Christopher Ranch Heirloom garlic has a more pronounced and consistent flavor than Chinese…. It’s all about the BRIX!

The days of corn dogs and tater tots for lunch might soon be over.

Perhaps to the chagrin of K-12 students throughout the U.S. – what kid doesn’t consider tater tots one of the essential food groups? – much-needed nutritional reform is likely on the way, which will give school meals a makeover that looks more like salads, apples, carrots and sandwiches and less like fiesta pizza, chicken nuggets, hot dogs and sloppy Joes.

The health wave might take some getting used to for the 40-million kids eating school meals, accustomed to traditional pizza and cheeseburgers, but our kids – and population – are among the most unhealthy and obese in the world, and in real danger of serious health conditions linked to unhealthy eating habits, which, scaringly, have been reinforced at schools.

Our kids are the future, and they deserve to lead a long, healthy life.

The produce industry, through the advocacy of the United Fresh Produce Association, strongly supports such menu changes, which haven’t been revamped in 14 years.

Such moves for nutritional change include:

1.) The Child Nutrition Act expired in September, and there are hopes the program will be renewed and expanded to incorporate additional and more accessible fresh produce. United Fresh, according to a release, has several suggestions for the act, including:
- Enacting a national “Salad Bar In Every School” policy.
- Increasing the current reimbursement rate for all school meals to reflect rising food, labor and transportation costs and to meet current nutrition standards and the Dietary Guidelines.
- Urging USDA/AMS to significantly expand its commodity purchases of fresh and fresh-cut fruits and vegetables for schools.

2.) The Institute of Medicine’s “School Meals: Building Blocks for Healthy Children” report has quantified the portions of healthy foods that need to be incorporated into school menus, according to a release, including:
- Increasing the amount of fruit offered in school breakfast to one cup per day for all students.
- Increasing the amount of fruit offered in school lunch to one cup per day for students in grades 9-12.
- Increasing the amount of vegetables offered in school lunch to 3/4 cup per day for grades K-8 and to one cup per day for grades 9-12 and others.

3.) Rep. Sam Far (D-CA) is expected to introduce the Children’s Fruit and Vegetable Act of 2009 in Congress, which supports and emphasizes several of the Institute of Medicine’s suggestions and endorses salad bars as a way to encourage fresh produce consumption in cafeterias, according to United Fresh.

Overhauling school cafeterias is a major undertaking. However, it will benefit the health of children and general population for years to come and can be accomplished with your help. We encourage you to support the move by contacting your representative in Congress.

Like they say, do it for the kids!

Got crabs?

Floridians do. Every fall, diners eagerly await the arrival of stone crab season off the coast of Southern Florida, and the wait is finally over.

Fishermen set their traps in early October, but were prohibited from pulling stone crabs – a pricey delicacy notorious in Florida – until sunrise last Thursday, Oct. 16.

By Friday, the crabs were boiled, chilled and back on the menu at some of Florida’s finest fish houses, with select locations across the U.S.

For some of the most scrumptious, freshest stone crab this side of the Mississip’, check out the iconic Joe’s Stone Crab in Miami Beach, The Breakers Seafood Bar in Palm Beach or one of Truluck’s various locations throughout the country.

Or, be your own crab cooker, and try one of these mouth-watering stone crab recipes at home (of course, with a touch of California heirloom garlic):
Marinated Stone-Crab Claws
Lobster, Shrimp & Stone-Crab Creole
Stone-Crab Claws With Garlic Butter Dipping Sauce

Publix, a major Florida-based retailer with locations throughout Alabama, Georgia, South Carolina and Tennessee, is one grocery store where you can purchase fresh stone-crab claws.

And, to ease today’s environmentally conscious mind, stone-crab claws are a sustainable food, as de-clawed crabs are returned to the ocean, where they usually regenerate their own claws, according to a Palm Beach Daily News article.

So, got crabs?

Get your delicious, yet sustainable, stone-crab claws while you can – until May 15, when season ends.