There are few places more enjoyable in St. Helena to celebrate spring’s bounty than Long Meadow Ranch. Their restaurant, Farmstead celebrates the best of California seasonal ingredients with a decidedly southern flair. The General Store is curated to replicate the Long Meadow Ranch experience at home with wines, olive oils and other provisions crafted by local artisans. As well as a full tasting room, farmer’s market and a full schedule of events.
Enjoy this celebration of spring straight from their kitchen to yours. Enjoy with a cool glass of their ROSÉ OF PINOT NOIR and this peppery salad.
SALAD OF SPRING LETTUCES, PEA SHOOTS AND EDIBLE FLOWERS
Makes 4 starter salads
3 oz mixed baby lettuces
2-3 oz pea shoots
1/2 oz mixed edible flowers, we used pansies
2 nantes carrots, shaved
2 breakfast radishes, shaved
1/4 head fennel, shaved
4 goat cheese croquettes (recipe below)
1 c lemon dressing (recipe below)
Cut the baby lettuces into bite-sized pieces, submerge in cold water for 2 minutes to crisp, then dry thoroughly. Repeat, if necessary. Set aside in a large bowl.
Using a japanese mandolin or vegetable peeler, shave the radishes, carrots, and fennel into an ice water bath to crisp. Right before serving, drain and dry the shaved vegetables.
In a large bowl, toss the baby lettuces and shaved vegetables with ¼ cup of lemon dressing. Garnish with edible flowers and goat cheese croquettes.
2 oz Skyhill Farm chevre or other high quality goat cheese
2 farm eggs
1 c all purpose flour
1 c panko bread crumbs
3 c rice or vegetable oil for frying
To make the croquettes, roll the goat cheese into 1/2 oz balls.
Set up a standard breading station: bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. First roll the goat cheese in the flour to coat, next the egg, and finish with the bread crumbs.
Heat oil in a heavy bottom, 2 quart sauce pan until 350℉. Carefully lower the croquettes into the oil with a slotted spoon or skimmer and fry until golden brown, about 2 minutes. Remove the croquettes with the slotted spoon and drain on a paper towel.
1/4 c fresh lemon juice
3/4 c LMR NAPA VALLEY SELECT ORGANIC EXTRA VIRGIN OLIVE OIL
1 tsp Dijon mustard
salt and fresh cracked pepper
Place all ingredients in a jar and shake until combined (emulsified).