Tuesday, September 23, 2008

Galas in the Canyon: You're Invited!

That's right, folks! We're having a gala for the Gala apples! Gotta make room for more apple varieties and the Gala apples are ready for you to take home.

$10.50 for a 20 lb box (and we pile it high), first come, first serve!

While you're here, take home some Warren Pears which are just perfect for eating in lunches. They're a firmer pear and will stand up to the jostle of backpacks or briefcases. My favorite way to eat them is sliced up after dinner or as part of the main course. Try this recipe and see if it doesn't delight the senses and make your family happy!

Chicken and Pear Salad
2 chicken breasts
1 Tbsp sesame seeds
2 pears, cored and sliced
2 cups napa cabbage, shredded
1/2 cup radishes, sliced
2 green onions, sliced
2 Tbsp vinegar
2 Tbsp fresh parsley, minced
1 tsp fresh thyme, chopped
1 tsp grated lemon peel
  1. Preheat grill to high. Place chicken on hot grill and gook for about 6 min; turn and grill for 6 more minutes until no longer pink in the center. Remove from heat and allow to cool, then slice into bite-sized pieces.
  2. While the chicken is cooking, in a medium skillet, toast sesame seeds over medium heat, stirring lightly. Remove seeds when they are golden brown (about 5 min).
  3. In a large mixing bowl, combine the cooled chicken, pear slices, cabbage, radishes, green onion and sesame seeds.
  4. In a small mixing bowl, combine the olive oil, vinegar, parsley, thyme and lemon peel; mix well. Pour vinaigrette dressing over chicken and pear salad; toss well. Serves 2.

Check back for the latest news or sale or just come on out to the Ranch...we'd love to see you and our dog Lady always is up for company!