The Perfect Pairing: Farmers Markets with Local Wineries
Written by Nancy Rodriguez
The region’s farmers markets pop up in the spring season like green shoots emerging from the dark earth in the garden and seeking the sun. In the Umpqua Valley we find markets from north to south, beginning at the Sutherlin Farmers Market, to the Umpqua Valley Market in Roseburg, onto Canyonville and Reedsport. Along with the farmers markets, the wineries define the region with the release of new vintages, wines that sparkle with variegated shades of sunlight to fragrant aromatics and characteristics of flavorful berries, ripened on the vine. A tour through wine country is interwoven with the perfect pairing of local produce.
Marinated Asparagus & Fennel Salad with Arugula & Meyer Lemon Vinaigrette
Pairs with 2019 JosephJane Winery Sparkling Cabernet Franc
Serves 6.
2 ea. Fennel bulbs, fronds removed
1 lb. Asparagus, trimmed
24 oz. (about 3 cups) Arugula, divided into 6 equal size portions
3 ea. French radishes, thinly sliced, use for garnish
1. Remove fronds from fennel bulbs and thinly slice bulbs.
2. Trim stalks of asparagus to an even length. Quickly blanch in simmering water, remove and shock in ice water bath. Remove and drain. Gently pat dry. Marinate in Meyer lemon vinaigrette.
3. Plate with arugula and fennel, lightly drizzle with remaining vinaigrette, garnish with radishes.
Vinaigrette:
2 T Fresh Meyer lemon juice
2 T Fresh lemon juice
½ cup Extra virgin olive oil
Sea salt
Freshly ground black pepper
1. Blend lemon juice and Meyer lemon juice together.
2. Season to taste with the sea salt and black pepper, cover and chill until ready to serve.
Grilled Prawns with Avocado Salsa
Pairs with 2020 Reustle Prayer Rock Vineyards
Serves 6
24 Prawns (16 to 20 count)
1 Avocado, ripe, small dice
18 Cherry Tomatoes, divided into 6 equal portions for skewering
1 Red Onion, finely diced
2 Roma Tomatoes, seeded and finely diced
¼ cup Basil, sliced into strips
1 Shallot, fnely diced
¼ cup Olive Oil, extra virgin
1 T White Champagne Vinegar
1 T Cumin
Juice of 1 Lemon
Sea salt
Freshly ground black pepper
6 Skewers, soaked in water
1. Divide prawns into equal portions, skewer with cherry tomatoes. Brush with olive oil, season with salt and pepper. Grill on high heat, 2 to 3 minutes per side.
2. Combine avocado, Roma tomatoes, red onion, shallots, juice of lemon, white vinegar, olive oil, cumin and basil. Plate in 6 equal portions, place grilled prawns over salsa and serve.
Saffron Risotto with Zucchini & Sun-Dried Tomatoes
Pairs with 2017 Meadows Estate Winery & Vineyards Grenache
Serves 6
2 C Arborio Rice
6 C Vegetable Stock
2 Zucchini, small, ¼ inch dice, lightly sautéd
½ C Sun-dried Tomatoes, drained, small dice
1 Yellow Onion, small, finely diced
½ C White Wine
½ C Parmesan-Reggiano, freshly grated, (plus more for garnish)
3 T Unsalted Butter
1 tsp Saffron Threads
2T Italian Parsley, finely minced, garnish
½ tsp Sea Salt
Olive oil
1. Heat stock in sauce pan until simmering, keep warm.
2. Heat olive oil in sauté pan, add onion, and stir till softened, add butter, stir in rice when butter has melted.
3. When rice is golden brown, add wine, stir until evaporated, begin to add stock one ladle at a time until liquid is absorbed, stirring continuously.
4. Gently stir in, saffron threads, zucchini, sun-dried tomatoes, season with salt and pepper. Finish with Parmesan-Reggiano. Serve in individual, shallow bowls. Garnish with Italian parsley.
Blueberry Truffle Tartlet
Blueberry Truffle Tartlet
2016 Spire Mountain Cellars Pinot Noir
Filling
8 oz. Dark Chocolate, chopped
½ C Heavy Cream
½ tsp. Vanilla
-1 pint Blueberries, rinsed and dried
Crust
8 oz. Chocolate wafers, crushed, run through food processor
6 T Unsalted Butter, melted
1 oz. Dark Chocolate (may substitute semi-sweet chocolate)
1. For crust: melt together, butter and chocolate, stir in cookie crumbs.
2. Press crumb mixture firmly into 3 ½ inch tartlet pans. Refrigerate for 30 minutes to set.
3. For filling: Gently melt chocolate and cream together over double boiler. When melted, remove from heat and stir in vanilla.
4. Pour filling into individual tartlet pans in equal amounts. Refrigerate for 1 hour until completely set. Garnish with the fresh blueberries.