McClendons in Vegas…
Did you know McClendon’s Select can be found in Las Vegas? It’s true.
We have been working with restaurants at the Wynn Hotel for several years now. Tableau and Stratta both feature McClendon’s Select produce and honey. Sean and I were lucky enough to go up to Las Vegas for a few days after Christmas and see what they were doing with our veggies. (Okay… yes we had some fun up there too!) At Wynn nothing is done second rate. Their restaurants are all beautiful venues dedicated to top-rate service and spectacular food.
Tableau is a breakfast and lunch venue tucked away in the Wynn Towers Suite lobby. It is a beautiful room (the photo doesn’t do it justice) with views looking over the pool. It was so quiet and elegant, you could easily forget you are in a casino. Stratta is a modern Italian venue with wood-fired pizzas in a lush, contemporary lounge setting.
Tableau Restaurant
On of the highlights of our trip was getting to have a behind-the-scenes kitchen tour of the formidable Alex restaurant and dinner there later that evening. Alex, sadly, shuttered its doors this past week. I wouldn’t normally write about a restaurant that doesn’t exist anymore, but Alex deserves to have respect paid. Prior to their closing, Alex had a reputation of being one of the finest dining venues in Las Vegas, if not the country. We had worked with Alex Stratta, the executive chef, since the opening of the restaurant. Stratta has trained under Alain Ducasse, worked with Daniel Boulud at Le Cirque in New York and had been with our own Phoenician here in the valley. His namesake restaurant was a grand venue bringing the breadth of his experience to an ever-changing imaginative menu that combined seasonal, organic foods with French culinary finesse. There are not words to describe Alex restaurant, but there were two Michelin stars awarded. Enough said.
Erik Plank, the head chef, gave Sean and I a full tour of the restaurant and kitchen. The kitchen looked like something out of “Ratatouille”, gleaming white tiles, polished brass fixtures, all stations immaculate and perfectly organized. Sean and I marveled at their vast wine collection, the pastry kitchen, and the chef’s table that was reserved for a minimum price that would make you shutter. What was truly telling about their dedication to using only the freshest ingredients was how small their walk-in cooler is for frozen storage. We got to watch as they prepped the fish and duck for the evening’s special and large pots bubbled with special sauces and broths. But what we both really geeked out over was the Australian finger limes (also called caviar limes) I spotted in the walk-in.
Australian Finger Lime
I guess I have now been completely indoctrinated at the farm, because I was thrilled when Erik offered to cut one up for us to see. We had heard about this variety of lime before, but had yet to see one. They are smaller than a normal lime and elongated, more like a fingerling potato. From the outside they are a dark green-brown color that doesn’t look like a healthy shiny green lime, but on the inside they are filled with beautiful little pinkish pearls that are bursting with lime juice. Erik scored the sides of the finger lime and the little pearls spilled out like caviar. These little gems are pretty rare in the U.S., and sadly since they originate from the rain-forest region of Australia, they are not something we would be able to grow here on the farm. I was thrilled to see one and try it. They are as special and unique as we had heard.
We did return to Alex that night for dinner. After the tour, how could we not? I already had a running list of what I wanted to try having had a sneak peek. I had thought it was extraordinary during the day, but I had no idea how truly opulent it was until we came back that evening. At night with the candlelight and chandeliers it looked like a jewel box. A grand staircase led you down from the bar into the dining room that felt as rich and refined. Our meal was a three-hour event with too many dishes to list, but I will say that it was an honor to see familiar friends like our Chioggia beets, parsnips, field greens and sunchokes presented so masterfully. We had no less than five waiters attending to us that evening. Las Vegas is a city built on fantasy and that meal was certainly one. I am heartbroken that Alex is now no longer, but I feel very special that we had the opportunity to dine there.
It was magic, absolute magic.
House of Green…
There is a new house around here. This isn’t just a green house, it is the Taj Mahal of lettuce. Built from love to protect our greens, this house has been an all-consuming project for Sean over the past few months.
The house was up and ready for planting this past fall. We are able to cover it entirely to keep the greens protected, or we can open up the sides to let the heat out. We realized all to well how valuable the house was after the recent storms and frost during the holidays.
And now, after months of hard work and waiting, we were finally able to harvest the beautiful greens inside. Trust me, it was worth it!
Happy 2011!
Happy New Year!
We hope that everyone enjoyed their holidays! It was nice having a little time off, but now we are ready to return to the markets. McClendon’s Select will be back to our normal schedule this week. We will be at the Town & Country Farmer’s Market on Wednesday, January 5th from 8:30am – 2:00pm, and we will be at the Old Town Scottsdale Market on Saturday, January 8th from 8:30am – 1:00pm.
We look forward to seeing everyone again!
Market schedule reminder…
Today was our last market for the year! Thank you to everyone who visited us today at Town & Country!
Because the Christmas and New Year holidays fall on Saturdays this year, the Old Town Scottsdale Farmers’ Market will be closed on those dates. In addition, McClendon’s Select will not be at the Town & Country market on Wednesday, December 29th, to allow our employees time with their families over the holidays. We will NOT be attending markets on the below dates:
Town & Country – Wednesday, December 29th
Old Town Scottsdale – Saturday, December 25th or Saturday, January 1st (market closed)
We will resume our normal market schedule on Wednesday, January 5th at Town & Country. We thank you all for your support of McClendon’s Select during 2010 and look forward to seeing you in the New Year!
Happy Holidays!
Hey Baby…
Sean called me out of the office the other day and told me to meet him in the front garden. They were starting to harvest the heirloom baby lettuce heads that are growing in one of the shade houses. I love the shade houses, because there is always something wonderful growing out there. When we have basil the aroma is almost overwhelming (in a good way) and usually makes me hungry for Italian food. The baby lettuce heads are a little more subtle. There was a sweet, earthy smell, that mixed with the rain that was coming down, was so heavenly I wanted to bottle it. The rows of lettuce were so beautiful and I was a little heartbroken that they were being picked. However I have learned that on a farm, good things don’t last forever; but with enough time, patience, and work hard, they will come back.
Green Romaine
Red Curly Leaf
Red Mustard
Red Little Gem Lettuce
Batavian Lettuce
Sea of Red
Baby Bib
What a nice break mid-day! (I do not miss cubicle life at all!)
How green is the farm?
Holiday Market Schedule…
McClendon’s Select would like to wish all of our customers a very Merry Christmas! We wanted to let you know of our holiday schedule for the last week of December. McClendon’s Select will be will be having our last farmers’ market for 2010 on Wednesday, December 22nd at Town & Country.
Because the Christmas and New Year holidays fall on Saturdays this year, the Old Town Scottsdale Farmers’ Market will be closed on those dates. In addition, McClendon’s Select will not be at the Town & Country market on Wednesday, December 29th, to allow our employees time with their families over the holidays. We will NOT be attending markets on the below dates:
Town & Country – Wednesday, December 29th
Old Town Scottsdale – Saturday, December 25th or Saturday, January 1st (market closed)
We will resume our normal market schedule on Wednesday, January 5th at Town & Country. We thank you all for your support of McClendon’s Select during 2010 and look forward to seeing you in the New Year!
Happy Holidays!
Gilfeather Rutabagas…
Charlene Badman from FnB knows all sorts of wonderful things. So when she suggested to Bob that he should find out about Gilfeather Rutabagas, he did one better and planted two rows of them. It is because of Charlene that we grow Sun Gold Tomatoes (Aidan’s favorite) and Spigariello (which has become a market favorite). She just seems to know these things.
Have you heard of a Gilfeather Rutabaga? Probably not and there is a good reason for that.
Charlene discovered these at the Green Market when she was living in New York. The Green Market has farmers and vendors from all over New England who make the trek into Union Square with their sundry of items. If you haven’t been, it is quite a sight to take in all of the beautiful produce while standing in the midst of skyscrapers and crazy taxi cabs.
These rutabagas are traced back to John Gilfeather, a farmer from Vermont, who was known in the early 1900’s for growing turnips. He originally named these Gilfeather Turnips. But, as anyone can see, these are definitely not turnips. Whether he knew that or not, isn’t clear. What is definitive, is that these Gilfeathers are uncommonly tender and sweet, and that the long Vermont winters only increased their sweet flavor.
John Gilfeather understood that he had something unique on his hands, and went to great lengths to protect his namesake and corner the market on his rutabagas disguised as turnips. He would trim the greens from the top and trim off the bottom roots to prevent propagation and kept the seeds for himself. It is rumored that after his death, Gilfeather’s neighbors went into his fields and took plants so they too could grow Gilfeather Rutabagas. The seeds are still difficult to get, but the legend lives on.
In Vermont, it is one of only two vegetables registered as an heirloom by the state. There is even an annual Gilfeather Turnip Festival in Wardsboro where local chefs offer a variety of delicacies made from the Gilfeather, serving it in everything from breads and cakes to soups and souffles. Clearly the rutabaga/turnip controversy lives on.
So, what can you do with a Gilfeather Rutabaga?
When Charlene came out earlier this week to see how they were doing, she helped pull the first few from the ground. Her recommendation was to roast them – and then smash them! Smashing them releases the sugars. She then says to saute and roast them again briefly to allow the sugars to caramelize.
Marsha and I both tried this that evening and could understand exactly why Charlene suggested Bob learn about Gilfeathers. They are wonderful! We just started growing them, so they are in limited supply and Charlene has first dibs on these guys. But I would highly recommend that you go to FnB and try them from the expert herself.
Charlene’s Smashed Gilfeather Rutabaga
2 Gilfeather Rutabagas
Olive Oil
Sea Salt
Sour Cream or Creme Fraiche (to serve)
Preheat oven to 325-degrees.
Clean, peel, and trim the top and bottom off of the rutabaga. Roast with a little olive oil in the oven for about an hour. The rutabaga should soften enough to pierce with a fork, but not become too mushy.
Allow it to cool and then smash. (I recommend putting it in a sealed bag and using a frying pan to do your dirty work.)
Saute for a few minutes on the stove top and then put back in the hot oven to brown and allow the sugars to caramelize. Serve warm with a little sour cream or creme fraiche on the side.
Comforting a cold…
Sean was feeling under the weather recently, so I tried to duplicate a dish he tried at Cafe Bink and loved. A little comfort food always makes him feel better, and what sounds better than roasted parsnip soup when you have a head cold? Here is the recipe I found from The Seattle Times “Food & Wine” section…
Roasted Parsnip Soup
4 cups peeled and sliced parsnips (sliced about 1/4-inch thick)
1 tablespoon olive oil
2 tablespoons butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Preheat oven to 425-degrees.
Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet and roast until golden and tender, about 30 minutes
Heat butter in a large pot over medium-high heat. Saute shallots and celery until very tender, about 3 minutes, do not brown. Add the garlic and cook, stirring for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low and maintain a slow simmer. Cook for about 5 minutes, then add salt and cayenne pepper.
In small batches, puree mixture in a blender. (Be careful – it’s hot!) Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.
It turned out really well and was pretty easy. You can’t beat a nice warm soup when you have the sniffles. And nothing makes comfort food cozier than a grilled cheese on the side. My new favorite version of this is a little decadent… sourdough, Gruyere and crumbled blue cheese, sliced Granny Smith apples, a sprinkling of arugula and a little honey from the farm. I’m not saying it has healing powers, but Sean is now feeling better.
For some Roasted Parsnip Soup to really make you feel better, try Chef Brandon Gauthier’s at Cafe Bink! That is what got us started on this kick. His version is out of this world.
Brrr….
I’m not saying it’s been cold in the mornings, but the lettuce probably would. Sean took this at the crack of dawn the other morning while they were waiting for the sun to rise high enough to defrost the lettuce greens. As pretty as it is, cold lettuce doesn’t like to be picked. It shatters at the touch when it is frosty. So we wait and let the sun rise and do its work first.
On the other hand, a few more days like what we have had and the citrus will be ready.
Side note: Payton Curry from Caffe Boa will be joining the McClendon’s Select crew at the Old Town Scottsdale Farmers’ Market this Saturday. We are so excited that he has agreed to come and help answer questions and share recipes and cooking ideas. He is a wonderful chef, and a great guy. You can read more about Payton from the profile the Arizona Republic published here. It is a really interesting article.
We hope to see you Saturday!
McClendon's Select 
