Just did the FPFC Expo and, boy, are my arms tired… arrr, stretched an old joke too far, but I just wanted to get your attention. If you’re still reading this, FPFC stands for the Fresh Produce and Floral Council, and it’s made up of professionals in the produce and floral industries that do business in the Western region of the U.S. FPFC was a good opportunity for us to meet and greet customers and show off CR’s products so my colleague, Roggie, and I headed to Pleasanton, CA, loaded up with garlic, props and energy to do our initial booth set-up.
Three hours later, a bit beat by the schlepping, the stacking and the arranging, we were happy that all our “stuff” fit nicely in our 10 by 10 foot space. We figured this pre-prep would give us more time for final touches the next morning… uh, huh. As Oprah says, the angels in the details, but I subscribe to the old school saying – it’s the devils – because those last minute details can suck the life right out of you. Fortified with coffee (thank you FPFC for having it hot and ready) we put the tweak on our booth, finished our product display and put our demo dish on warm – or should I say “stun” – because it turned out to be a pretty tasty addition to our booth.
Getting people to taste a mélange of peeled specialty onions, shallots and garlic (especially in the a.m.) took a little finagling so Rog, Katie (from our Los Angeles Division) and I put our powers of persuasion to work. Once the adventurous and just plain curious dared give our demo dish a try, we had them. People that would never look twice at an onion were surprised at the rich, delicious flavor emanating from these little beauties. Even Chef Todd, who was performing culinary calisthenics next door to our booth, gave me a thumbs-up on this recipe – and you can take that to the banquet!
ALLIUM AND ARTICHOKE MEDLEY
6 oz. Christopher Ranch Peeled Pearl Onions
6 oz. Christopher Ranch Peeled Cipolline Onions
6 oz. Christopher Ranch Peeled Shallots
2 tbls. extra virgin olive oil
4 tbls. butter
5 cloves Christopher Ranch Peeled California Garlic
2 cups chicken stock or canned broth
10 oz. frozen or canned in water artichoke hearts – drained and cut in half lengthwise
2 cups fresh or frozen peas
Preheat oven to 400°F. Cut cipollines and shallots in half if larger than pearls. Place onions, shallots and 2 whole cloves garlic in baking dish. Add olive oil and toss all until well coated. Sprinkle with salt and pepper. Bake until tender and golden, about 35 minutes, turning all occasionally. Melt 2 tbls. butter in large skillet over medium heat. Add 3 cloves minced garlic, sauté 1 minute. Add chicken stock; boil until liquid is reduced by half, about 10 minutes. Add onions, garlic, artichokes and peas; simmer until peas are crisp-tender, about 4 minutes. Add 2 tbls. butter; stir until melted. Serves 4-6 as a side dish. Great served over rice.
P.S. We’d like to thank our reps at Edge for taking good care of us at the show.