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Chef Rich Mead’s Tomatomania! Recipe

 Roast Pesto and Panko Crusted Pink Grouper, Wong Farm Tomatoes and Winter Arugula   6 oz Pink Grouper filet 1 TBS Panko Pesto sauce 3 nice slices of beef steak/shady lady tomatoes 2 cups clean arugula 1⁄4 cup sliced Persian cucumber 1⁄4 cup sliced watermelon radish Sun Gold tomato niçoise [...]

2020-03-12T12:17:44-07:00By |Food, Recipe|0 Comments

Chef Rich Mead’s Thanksgiving Stuffing Recipe

    Win Aunt Susan over. Be Grandma’s Favorite. Make Stuffing...In most holiday gatherings, the time-honored favorite is stuffing. Use our fresh garden herbs and this crowd-pleasing recipe for a delectable dish that’ll have guests requesting seconds. INGREDIENTS   1 cup diced carrots   2 cups diced celery   2 cups diced onions   1 [...]

2020-03-04T09:33:03-08:00By |Food, Holiday|0 Comments

Farm Share Program

Roger’s Gardens & Farmhouse have partnered with The Ecology Center, located in San Juan Capistrano, as a bi weekly pick-up location for their Farm Share program. The pick-up will be every other Thursday from 3 PM – 5 PM, located at the cash registers at Nursery Entrance, next to Farmhouse. If you would like to [...]

My Favorite Fare from the Gourmet Food Corner

Food glorious food! Summer is an unbeatable time of year for entertaining; outdoor barbeques or just kicking it on your own patio with a pal. If you are anything like me, when it comes to food I’m a sucker for the best… A mug for the specialty snack… a pushover for the locally grown [...]

2018-10-24T11:00:36-07:00By |Food|0 Comments

Cocktail Recipes | Cooking with Chef Mead

Perfect your entertaining cocktails with these recipes by Anthony, lead bartender of Farmhouse at Roger’s Gardens. Grapefruit Shrub    Ingredients: 2 Large Grapefruits ¾ cup granulated white cane sugar ¾ cup white wine vinegar Procedure: Using a vegetable peeler, peel the grapefruits and reserve skin for oleo saccharum (see note) When you peel the grapefruits, [...]

Green Bean Casserole

Serves 8 to 10 Ingredients: 4 tablespoons unsalted butter 12 ounces mushrooms, (I use a combination of crimini, shitake and oysters) stems removed and chopped 3 cloves garlic, minced 1/4 cup all-purpose flour 2 cups half and half 1 cup chicken or vegetable broth 1 teaspoon tamari or soy sauce 1/2 teaspoon freshly grated nutmeg [...]

Quinoa Harvest Salad

Serves 8 Ingredients: 4 cups of cooked quinoa 2 cups of roasted butternut squash cut into cubes 1 small bunch of kale, destemmed and cleaned ½ cup of dry cranberries 1 cup of granny smith apples, julienned ½ cups leeks, chopped and roasted ¾ cup of braised cipollini onions ½ cup of citrus vinaigrette Salt [...]