If spring in Wine Country isn’t the best time of the year, I don’t know what is!!! The new buds and leaves on the vines are bursting with energy, maturing from soft pink to bright, neon green – flush with energy. The tiny bunches elongate and each berry bursts with energy in the sun, finally to flower and self-pollinate within a matter of days.
This is the the time to reap the harvest of our winter garden and replant the beds with summer veggies. Green garlic, spring onions, the first of the snow peas, the last of the chard, lettuce, spinach, and kale reward our table before the hot weather comes and they wilt in the sun. In California, especially, we have the added bonus of the Three A’s – artichokes, avocados and asparagus, which keeps us happy and healthy all spring long. Friends always generously drop off a crate of asparagus from their fields nearby in the Delta, which we gladly eat and share and then pickle for those inevitable Sunday morning Bloody Marys – it doesn’t get much better! While we plant our summer garden and await all the excitement that future plantings might reward, we relish the abundance of the spring vegetables planted months ago.
It’s also time for the first of a new blossoms and the last of the winter citrus. With our Mediterranean climate, we are able to grow a plethora of different varieties of citrus; dwarfs in pots (mostly Meyer lemons), commercial sized oranges and Mexican limes on the edge of the vineyards and others placed throughout the garden and hillside. We have over 24 citrus trees of 7 different varieties, and the juice and fruit keeps us happily in citrus for months at a time!
One of our most favorite recipes featuring citrus this time of year comes from our good friend, local chef and restauranteur Cindy Pawlcyn. With three fine restaurants in the Napa Valley; Mustard’s Grill, Cindy’s Backstreet Kitchen and Cindy Pawlcyn’s Wood Grill and Wine Bar (where you will find our Two Old Dogs Sauvignon Blanc by the glass), as well as her new Cafe and Cindy’s Waterfront Restaurant at The Monterey Bay Aquarium , she has all the credentials and experience as one of the finest fresh and sustainable food chefs in northern California. Enjoy this lovely Citrus Celebration Salad with the 2012 Two Old Dogs Sauvignon Blanc.
Citrus Celebration Salad
Citrus season brings us blood oranges, mandarins, tangerines and more! So many wonderful citrus fruits to play with, I thought you’d like this simple salad. In Brazil a version of this is served with fejoada, the national dish. Try to use at least three different kinds of citrus; a sharp knife or serrated blade will help you make nice even circles.It’s a bright refreshing side to a roasted chicken dinner, great as a contrast to legumes like ham hocks and beans or lentil stew, black beans and rice, or with roasted pork. Enjoy! – Cindy Pawlcyn
6 to 8 servings
6 of a selection of the above oranges peeled just beneath the membrane and sliced in 1/3″ thick slices (circles).
6 thin slices of red onion cut in rings and separated
6-8 lengthwise slices of avocado (optional)
6 or so mint leaves finely shredded
fresh ground pepper
juice of one lime or Meyer lemon
drizzle of extra virgin olive oil (optional)
Arrange the orange slices (alternate variety) on an attractive platter as you would for a carpaccio, sprinkle with the mint, salt, pepper and olive oil. Place the avocado spears and the red onion rings on top, sprinkle with lime or lemon juice, and serve chilled.