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We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Asparagus Salad with Chicken

Ingredients

  • 1 bunch , peeled
  • 1/4 lb. bacon, plain or apple-smoked, diced
  • 1 bunch flat , chopped
  • hazelnuts or pine nuts
  • 3/4 lb. chicken breast
  • shallots, diced
  • sherry vinegar

Preparation

Roast the chicken breast in the oven until juicy tender. Peel the asparagus and blanch in boiling, salted water (about 90 seconds). Slow cook the bacon and then strain out the bacon fat and set the bacon aside. Saute the shallots in the bacon fat until golden brown, add the nuts, flat parsley and a few drops of sherry vinegar; then add the bacon back in and toss. Slice the chicken on top of the asparagus. Serve warm. Serves 2.

Inspired by Chef Christophe Grosjean of L’Auberge Carmel.



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