Farm-fresh tips

July/August 2022 California Bountiful magazine

Californians are curious, always scouring the internet for a new or better way to do something. But why go to Google when you can ask the experts directly? With that in mind, we reached out to California Farm Bureau members for their insight into topics you might be curious about this time of year. Have a question for a farmer or rancher? Email us at cbmagazine@californiabountiful.com.

How can I ...

…be a good neighbor to sunflower farmers?

To show support for Ukraine, you may be tempted to grow its national flower. But if you live in California where you see sunflower fields, you may want to think twice. Nearly all sunflowers grown here are harvested as planting seed for other farmers who grow the crop, most of which is used to make oil. To ensure the purity of those seeds, "we can't have the risk of a bee cross pollinating with the wrong variety," Mitchell Yerxa says. If you still want to grow them, time your planting so they're not blooming the same time as nearby fields. Yerxa recommends mid-May or later.

…put together an ideal cheese tray for a party?

John Taylor's first recommendation is Bivalve Dairy's Mendonça, an aged cheese of Portuguese origin named for Karen's family. "It pairs really nicely with apples, walnuts, pistachios," Karen says. Red wine and deeper beers complement the offerings. "When you're trying to prepare a cheeseboard for diversified palates and diversified abilities to consume," she adds, "it's nice to have a cheese like Mendonça that is lactose free, and then also have a gluten-free cracker." Generally speaking, though, "your cheese board is what you have in your refrigerator," she says. But if she's having a larger party, she'd make sure to have a hard cheese, a soft cheese and soft European butter.

…make sure my olive oil is of the highest quality?

Finding a good-quality olive oil can seem daunting, but Jamie Johansson makes it easy: Choose one from the Golden State. California is the only state with standards for both olive oil and labeling. The highest grade of olive oil is extra virgin, which measures acidity and ensures freshness. With California EVOO, which meets and sometimes surpasses international standards, consumers are guaranteed a full-flavored oil. "The only way to find your favorite California olive oil is to taste it," Johansson says. "Olive oil is sort of like wine. I wouldn't cook with a wine that I wouldn't drink on its own."

Here's a recipe for one of the family's favorite salads: In a medium-sized jar, place 2/3 cup Lodestar Farms Late Harvest Mission Olive Oil, 1/4 cup seasoned rice vinegar, 2 tbsp. water, 1 tbsp. Meyer lemon juice, 1/4 tsp. ground ginger, and salt and pepper to taste. Secure lid and shake well. In a bowl, toss Bibb lettuce, pear slices and dried cranberries gently with vinaigrette to taste. Divide among individual salad plates and sprinkle with candied walnuts and crumbled blue cheese (California's Point Reyes Farmstead Cheese Co. is one of our favorites).