A Great Moro Blood Orange Harvest

I absolutely love growing my food, and cooking from the garden. It gives me so much satisfaction, besides tasting so divine and eating seasonally. I still have a long way to go, or more I can do, but I am getting there.

Vineyards and citrus don’t really mix. I was taught that in my vineyard management classes. Citrus can carry a lot of pests that are pests for a vineyard as well. Consequently, to support the health of our backyard Syrah vineyard, I have planted only a few citrus trees. I do have a lemon and lime tree, and a few years ago, I planted a Moro Blood Orange. If you are going to have one orange tree, make it a special one.

The Moro Blood Orange tree is special, and the most popular of blood orange trees. It is a beautiful self-fertile ornamental orange tree that reaches 12’ to 15’ high when planted in the ground. Blood Orange trees need a warm temperate climate. They can be grown in containers in cooler climates, and moved indoors as the temperature drops. Once planted it takes 3 to 5 years to for the blood orange tree to bear it’s crimson fruit. This year is the first real harvest for me. It was worth the wait.

The fruit is spectacular in appearance—round, medium in size, and has a red tinge color skin. To me it tastes much sweeter than a regular orange, and maybe a bit more acidic. There are only 1 or 2 seeds to each orange, and the juice is a deep beautiful crimson color. When traveling in Italy, it is common to see Blood Orange juice served with breakfast.

Simple Moro Blood Orange Beauty

Eating a freshly harvested Moro Blood Orange is a treat by itself. However, the crimson flesh and juice lends itself to many types of dishes— baked goods, sauces, salads. In fact, where ever your creativity in the kitchen takes you. it reminds me of love, hearts, and Valentine’s Day. A perfect food for February.

Please share if you grow blood orange trees.

Bon Appétit et Bon Weekend….Bonnie

Ripe Moro Blood Oranges in the Orchard

There are a few spots left in this class, if anyone is interested in joining the fun.

I’ve been inspired to create a Winter Citrus Cooking Class for you, using ripe citrus from the orchard. Citrus is bright and refreshing to look at, in dishes especially this time of year, as well as adding valuable acidity, brightness, and flavor in recipes.

The menu I created has a delicious Mexican theme. The soup by Alice Waters has a homemade salsa as a garnish. The salad recipe was inspired by a fabulous salad I had at the restaurant, Marsala’s, last fall in San Miguel de Allende (Marsala Bolaño was on Top Chef Mexico and the chef behind Marsala’s). The dressing comes from the renown Rancho La Puerta hotel and spa, outside of Tecate. Finely ground polenta is one of the ingredients in the dessert cake.

Winter Citrus Cooking Class

Hosted at Domaine de Manion, Encinitas, California

Saturday, February 25, 2023 at 11am to 3pm

$195.00 per person

Class Size is Limited to First 8 Guests

Le Menu

Carrot and Cilantro Soup by Alice Waters

Mixed Greens Salad with Avocado, Blood Orange, and Goat Cheese

Rancho La Puerta Salad Dressing

Blood Orange Polenta Cake

Mixed Green Salad with Avocado, Blood Orange, and Goat Cheese

Contact

To Sign Up, and for Further Details

Please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held.

A portion of your class fee will be donated to Alice Waters’ Edible Schoolyard Project. The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.

Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.

Blood Orange Polenta Cake

Ripe Moro Blood Oranges in the Orchard

I’ve been inspired to create a Winter Citrus Cooking Class for you, using ripe citrus from the orchard. Citrus is bright and refreshing to look at, in dishes especially this time of year, as well as adding valuable acidity, brightness, and flavor in recipes.

The menu I created has a delicious Mexican theme. The soup by Alice Waters has a homemade salsa as a garnish. The salad recipe was inspired by a fabulous salad I had at the restaurant, Marsala’s, last fall in San Miguel de Allende (Marsala Bolaño was on Top Chef Mexico and the chef behind Marsala’s). The dressing comes from the renown Rancho La Puerta hotel and spa, outside of Tecate. Finely ground polenta is one of the ingredients in the dessert cake.

Winter Citrus Cooking Class

Hosted at Domaine de Manion, Encinitas, California

Saturday, February 25, 2023 at 11am to 3pm

$195.00 per person

Class Size is Limited to First 8 Guests

Le Menu

Carrot and Cilantro Soup by Alice Waters

Mixed Greens Salad with Avocado, Blood Orange, and Goat Cheese

Rancho La Puerta Salad Dressing

Blood Orange Polenta Cake

Mixed Green Salad with Avocado, Blood Orange, and Goat Cheese

Contact

To Sign Up, and for Further Details

Please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held.

A portion of your class fee will be donated to Alice Waters’ Edible Schoolyard Project. The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.

Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.

Blood Orange Polenta Cake

Turkey Pumpkin Chili for the Super Bowl

Turkey Pumpkin Chili is a great recipe for cool autumn and winter evenings, yet can rise to the occasion for an event like the Super Bowl. Easy to make, good for you, and it incorporates a wonderful medley of spices. I immediately thought of cookbook author, Samia Nosrat, whose popular book and cooking herald the virtues of combining “Salt, Fat, Acid, Heat” for maximum flavor in each recipe.

This chili has it all, and is a great way to use canned pumpkin puree leftover from your fall pantry. Make it with kidney and northern beans and pair it with Pumpkin Maple Cornbread. Make it with pinto beans and navy beans and pair it with tortilla chips, salsa, and guacamole. Either way the compliments will flow.

Turkey Pumpkin Chili

by Julia Levy

Lovingly Adapted from Southern Living Magazine, October 2021

Makes 6 servings, Total Time: 30 minutes

Ingredients

• 2 tablespoons canola oil

• 1 ½ cups chopped yellow onion (about 1 medium onion)

• 1 cup chopped poblano chile (about 1 large chile)

• 1 pound ground turkey

• 1 tablespoon minced garlic (about 3 garlic cloves)

• 1 tablespoon chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon cayenne pepper (optional)

• 2 cups chicken broth

• 1 cup canned pumpkin (from 1 [15-ounce] can)

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1 (15-ounce) can pinto beans, drained and rinsed

• 1 (15-ounce) can navy beans, drained and rinsed

• 1 ½ teaspoons kosher salt

• 1 tablespoon fresh lime juice (from 1 lime)

• Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream

Directions

1. Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.

2. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.

3. Ladle chili evenly into bowls, and top with desired toppings.

Please Note: I like using pumpkin puree especially in chili, as it lends a nice creamy base without fat. I used an entire 15-ounce can of pumpkin puree. Add more chicken broth if needed, for your desired chili consistency.

Bon Appétit et Bon Weekend…Bonnie

Winter Morning Sun over Domaine de Manion

Even though it is wintertime, and not much seems to be happening in the garden—there is. The garden may be somewhat dormant, but it is not. It is resting and storing up energy for the great burst of growth and flowering in spring, and the long growing season ahead.

Structure is prevalent in the garden, and the bones of the garden much more easily seen. Are there changes you would like to do in your garden moving forward, or are you happy with your garden as it is. Now is a good time to take a good, close look at your garden.

Pruning is really important in the winter garden, while plants and trees are dormant. I pruned all of my roses in one day. I went from one garden room to the next garden room, and powered it out. I tipped and lightly pruned some of my Crape Myrtle trees, and a few of my fruit trees.

Newly Planted Sweet Peas on Willow Obelisks

I have added more bare root climbing roses this winter, and bare root roses for my cutting garden. Now is the perfect time to plant roses, water well, and apply compost around them. Apply a dormant spray within a week of your pruning (check with your local nursery for exact recommendations). Your roses will do all the work, until they need a little rose food/fertilizer at Easter.

I added a Chocolate Persimmon fruit tree, and a dwarf climbing Mulberry vine to my berry room. I planted dwarf sweet peas in containers, and climbing mammoth sweet peas for my willow obelisks.

In the potager I have Swiss Chard doing well. I planted some gourmet lettuce, and soon it will be time to germinate heirloom tomato seeds and other heirloom vegetables.

Viburnum ‘Spring Bouquet’ Happy After Our Rains

Although the garden is dormant, there are many surprising plants blooming now in February at Domaine de Manion. Most of them have been planted for a while.

Arctosis (Many Varieties)

Cherokee Rose

Eleanor Roosevelt Iris (Intermediate Bearded Purple Iris)

Landscape Geraniums

Magnolia ‘Black Tulip’

Narcissus Bulbs (Many Varieties)

New Zealand Tea Tree

Rosemary (Many varieties)

Verbena

Viburnum ‘Spring Bouquet’ (Great for using in floral designs)

Domaine de Manion Vineyard Anxiously Waiting To Be Pruned

The winter rains have benefited our Syrah vines which are now approaching 17 years old. We have had to mow knee-high weeds, and cover crop between the rows already. Our date to prune each year is usually around Super Bowl time.

Last year we had a record high yield of 1400 pounds, which was unbelievable to us. It was an intense emergency Labor Day morning harvest, because of the intense end of summer heat. Every year is different, and every harvest, and every vintage different. We are hopeful this will be a great growing season, harvest, and vintage.

Even though it might be cool, overcast, sometimes damp, and even rainy, I urge you to get out in your garden now and observe. Make note of any changes you want to make, new plants to plant, or a list of things to do for spring. Your garden awaits you.

Bon Appétit et Bon Weekend…Bonnie

Fabulous Bareroot Selection of Fruit Trees and Roses

From time to time I write about “Places to Know” around San Diego. This time of year with bare root season in full swing for garden roses and backyard fruit trees, Green Thumb Nursery in San Marcos is a great place to know. Prices are reasonable. Garden product is well marked and organized. Nursery staff is very helpful.

Recently, I picked up a couple of my favorite climbing rose—Eden, for $24.99 each. That is a very reasonable price for that rose. Besides climbing roses, you can find all kinds of rose varieties for $24.99 up to $39.99.

The fruit tree selection is incredible with many varieties you don’t often see. I splurged on a bare root Chocolate Persimmon, which is a little smaller tree in size than the more well known Fuyu. Chocolate Persimmons are known for their brownish flesh and outstanding flavor.

Besides roses and fruit trees, Green Thumb Nursery offers many varieties of bare root berries, wisteria, nut trees, and a great selection of vegetables and herbs. If there is something you are looking for to plant in your garden now, chances Green Thumb Nursery has it.

Sign up for the weekly Green Thumb Nursery newsletter on their homepage website. Most weeks there is a nice coupon at the bottom.

Bon Appétit et Bon Weekend….Bonnie

Prize Bull at National Western Stock Show, Denver, Colorado

Hello 2023!

Hello to you all! What I mean is, make this the year to push yourself out of your comfort zone. Do things that are different for you, out of your everyday. Experiences that push you to grow. Expand your horizon and create new interests. The very things you have put off for a while, do plan, take baby steps to begin, and do now. Start checking off your wish list, and turn your dreams into reality. The important thing is to act now, the rest will fall into place. It is never too late.

Some helpful suggestions to make your 2023 a spectacular year for you!

1) Heighten your awareness using all of your senses through your everyday. This leads to living in the present, which is such a gift in of itself.

2) Live your life with gratitude with all of the people who surround you, what you have, and the true abundance of this life.

3) Focus on those things in your life which give you joy, be it your grandchildren, your garden, your cooking, your creativity, your hobbies. True fulfillment and success comes from within, and not externally.

4) Eliminate from your life, those things, people, and circumstances that create stress and grief in your life.

5) Look a bull in the eye, and stretch yourself for growth, passion, and in turn self-confidence in all areas. You are unique, and you have one go around in this life. Take advantage of all that comes to you. Say “yes” more than “no.”

6) Keep a positive attitude, open mind, and a clarity about your life, so you can recognize it instantly, whatever it is. Sometimes life wears many coats, and maybe not exactly the one you were thinking of wearing.

7) Remember we are all connected, and we must be kind, gentle, and loving to all people, things, animals, and beauty that encompass the universe.

8) You can never give too much. Give, give, and give more. Giving uplifts you, and comes back to you in unimaginable abundance.

9) Smile, a smile is gold.

10) Focus always on what you want, not what you don’t want.

11) Set clear intentions for yourself, and review them regularly.

12) One of my dear friends shared with me this saying, “Wear Life Like a Loose Robe.” Ease up on life. Don’t fret, worry, agonize, over things. In the end, it all works out the way it is suppose to.

13) Believe in yourself, the life you create, and the life you have!

Related Post:

Bonjour January 2022 (The list is worth revisiting)

Embrace the Beauty of the Season

Thinking of all of you, thankful and grateful for the journey we have had together this year through the musings, recipes, places to know, garden, kitchen, workshops, culinary experiences, events, lifestyle tips, and above it all—the sharing.

Wishing you a joyful holiday season….Bonnie

After a break for the holidays, I will return in January 2023. Merci mille fois!