2024 HARVEST
HARVEST AG
Stanislaus in top 10 of ag producing counties in the U.S.
BY JOE CORTEZ Turlock Journal
Stanislaus County was one of the top 10 ag-producing counties in the entire nation during 2022, according the U.S. Department of Agriculture’s National Agricultural Statistics Service.
Earlier this year, the NASS released the results of the 2022 Census of Agriculture, spanning more than 6 million data points about America’s farms and ranches and the people who operate them.
Among the findings — California continues have nine of the top-10 counties in the U.S in agricultural production, and Stanislaus County is No. 8 on the list with a total production value of $2.9 billion, according to the report.
Fresno County was first in the nation, with a total production value of $7 billion, followed by Tulare ($6.4B), Monterey ($5.5B), Kern ($5B), Merced ($4B), Imperial and San Joaquin ($3B) counties.
“I think that goes to show you that we have a very strong and vibrant agriculture economy and community,” said Linda Pinfold, the Stanislaus County ag commissioner. “ I’m very proud and honored that I get to serve that community.”
Santa Barbara and Grant County, Wash. — the only non-California county to crack the list — rounded out the top 10 with $2.6 billion total production value each.
“Once again, California has the top agricultural counties in the nation, which is a testament to the resilience and innovation of all those involved in food production,” said California’s Food and Agriculture Secretary Karen Ross. “I wish to thank our partners at NASS for the very detailed work required to produce the Census. These data are essential as we consider allocation of resources in our ongoing commitment to help California’s farmers and ranchers remain sustainable and flourishing.”
Census of Agriculture information, which is collected directly from producers, shows a continued decline in the total number of California farms. However, the
data also show an increase in the value of agriculture sales in California.
“I think it’s so cool to learn that we rank so high in the nation,” said Caitie Diemel, executive director of the county’s Farm Bureau. “Stanislaus County is pretty unique in that the average-size farm here is smaller than that of the state’s average farm. That’s because we have a lot of small, family-owned farms, working hard to produce so much good, safe food here in California, and I couldn’t be more proud.”
Milk was the No. 1 commodity for Stanislaus County in 2022, followed by almonds, combining to make up 50 percent of the county’s entire production.
The 2022 ag census shows the following key trends for the state:
• The number of farms decreased to
63,134, down 10 percent from 2017 with an average size of 383 acres (up 10 percent) on 24.2 million acres of farmland (down 1 percent).
• The market value of agricultural products sold totaled a national-best $59 billion — up $13.8 billion from 2017 — and that’s more than $15 billion ahead of No. 2 Iowa.
• Total farm production expenses totaled $49.3 billion, up $11.5 billion from 2017.
• At 16,699 farms, California is the top state using renewable energy producing systems in agriculture. Solar is the most common renewable energy producing system on farms and ranches in The Golden State.
• The average age of the California farmer is 59.9, up from 59.2 in 2017.
It’s that last statistic that has Pinfold concerned about the future of farming.
“Who’s going to be our future farmers?” said Pinfold. “Who’s going to take the mantle and keep that going strong? A lot of our farms are multi-generational. A lot of people grew up on farms but don’t come back to farm. Who’s going to be the next? That to me is important.”
The national response rate for the 2022 Census of Agriculture was 61 percent; more than 40 percent of responses were submitted online. California’ response rate was 56 percent.
• Fresno County’s 2022 agricultural sales were greater than that of 23 separate states.
Meet the Ghetto Gardeners of Westside Ministries
BY CHRISTOPHER CORREA Turlock Journal
Since the late 1990s, JoLynn and Joe DiGrazia of Turlock’s Westside Ministries, the faith-based organization offering social and education opportunities to local youth in need, have long had a strong focus on agriculture. Both have been in the farm-rich Central Valley for decades while Joe has been a longtime high school agriculture teacher, most recently being inducted into the California Agricultural Teachers' Association Hall of Fame.
It’s no surprise that they have transformed part of the organization’s property on 950 Columbia Street into a luscious garden, accompanied with small barns to accompany animals like chickens. The operation is a way for children to learn about the industry, how to cook with the food, and offers an opportunity to raise money for the organization. They call themselves the Ghetto Gardeners.
“It’s a full-blown garden in the middle of the hood,” JoLynn said. “Many of these kids in the westside neighborhoods, it’s hard on them. They’re dealing with so much. This is an underserved neighborhood with over 80% of the people living below the poverty level, this is a place for them to escape and learn tools that they can use in their lives as they get older.”
As far as vegetables go, the farm features 30 varieties of tomatoes and peppers, about 20 varieties of squash, another eight types of pumpkins, four types of corn and a number of fruit trees. The produce is grown, picked and packaged by the children, who either learn to make meals with them or sell them in assorted boxes to fundraise for the organization.
There are also around 30 flowers, which many times are made into assortments to sell. And in some corners, there is space housing chickens and other small animals that participating children raise to show and sell at the Stanislaus County Fair.
CLOCKWISE FROM TOP: Part of the Westside Ministries property at 950 Columbia St. has been transformed into a luscious garden to help kids in the organization learn to raise crops; Xavion and Xavier Mason, Elina and Stevee Rodrigues, Monserrat Gallardo and Erica Figueroa of the Ghetto Gardeners sell boxes of produce from their large garden every week to raise money for the organization; In addition to fruits, vegetables and flowers, the children of Westside Ministries, including Xavion and Xavier Mason, also raise chickens to show and sell at local fairs.
“Most of what we grow is for the fair, because the main thing that kids do is that they show and they make money by putting in exhibits,” DiGrazia said. “It’s so, so important because not only does it give them something to do, but it makes them money. A lot of these kids have trouble getting jobs. And they could really use the money, whether it’s for school supplies or other things they need to get by.”
Some have even used money raised to buy a much-needed car.
For many of the kids, they had never had an interest in agriculture prior to coming to Westside Ministries. But there was a clear consensus about their passion for gardening, cooking and fundraising — they love it.
In the summer, Westside Ministries serves around 20 to 30 kids who help in the garden. During the school year, that number can grow to over 300.
“I want the kids to be outside and interact with the soil,” DiGrazia said. “There have been studies that show that kids that garden, that actually touching dirt increases your ability to learn and retain. I don't know how true it is, but I certainly believe it. It changes your whole outlook. I've had kids that are really emotionally disturbed come out here and go, ‘This is my favorite place.’ This is the place like they'll come out at the golden hour to take pictures. They just can’t stop telling me how much they love being out here.”
In September, the Ghetto Gardeners will welcomed guests to the Westside Ministries headquarters for the third annual Farm to Fork Dinner. The fundraiser, which served full-course meals, appetizers and desserts, raised much-needed money for the organization. The meals included lamb, pork, rabbit and chicken raised by the children, as well as the fruits and vegetables from the garden. For more information on the program or to donate, visit: westsideministriesturlock. com.
CHRISTOPHER CORREA/The Journal
Sharing the harvest in the 209
BY KRISTINA HACKER Turlock Journal
From its beginnings in 1976 feeding the senior citizens of San Joaquin County to today, with 93 pantry sites across San Joaquin and Stanislaus counties, the Second Harvest Food Bank is truly ‘sharing the harvest’ to feed those in need.
Second Harvest Food Bank, based in Manteca, has a significant impact on food pantry and feeding programs across the area, providing more than 19.9 million pounds of food to seven counties.
“We are incredibly thankful for the unwavering support from our community. Second Harvest is able to continue our work each day thanks to the generosity we receive—not only through donations but also through the time people give as volunteers. Your contributions make a real difference in the lives of those we serve,” said Second Harvest CEO Jessica Vaughan.
According to Vaughan, Second Harvest has undergone significant changes over the last five years, particularly in response to the pandemic and the evolving landscape of hunger in the community.
“We’ve seen tremendous growth in the amount of food we provide, and this expansion continues year over year. Our programs have also evolved to better meet community needs, such as our Fresh Food 4 Kids Program and school pantries,” said Vaughan.
“Our school site partners now have the flexibility to choose how they support their families. Many opt for onsite pantries that allow for continuous service throughout the month, while others prefer a bi-weekly model that provides food for several days at a time. Currently, we are distributing 19.6 million pounds of food annually to the community, nearing our highest distribution levels during the pandemic.”
As the cost of living continues to rise, the food bank is witnessing a larger influx of families seeking assistance.
“Additionally, SB1383 opened new doors for partnerships as retailers and food providers are now required to redirect usable food instead of discarding it. This legislation has further strengthened our relationships with food donors and agency partners,” she said.
Second Harvest is currently piloting medical pantries in Stanislaus County. These pantries are strategically located on the campuses of medical facilities, placing food directly where it’s needed most. Neighbors who visit these pantries receive a prescription from their medical team, allowing them to access nutritious food without the need to go elsewhere—effectively removing barriers to access.
“The feedback from this program has been overwhelmingly positive, with participants reporting improvements in their overall health and well-being,” said Vaughan.
Vaughan said that people may be surprised to learn about the food bank’s partnership with Amazon.
“Over the past year, Amazon has played a crucial role in restructuring our home delivery program, enabling us to serve more people than ever before. While we managed
the program on our own in the past, we couldn't achieve the growth we envisioned. Thanks to Amazon's logistics expertise and the use of their flex drivers, we’ve been able to expand the program to reach neighbors in both counties twice a month. Additionally, Amazon supports deliveries to some of our medical pantries in Stanislaus County, freeing up our vehicles for other deliveries and pickups throughout the week, reducing stress on our fleet,” she said.
The food bank’s greatest needs throughout the fall and winter are donations and volunteers.
“The most impactful way to support our mission is through monetary donations, which help us keep our operations running smoothly and allow us to purchase essential food items for our community. During the holiday season,
the number of people relying on us increases significantly, and we want to ensure we can continue meeting this growing need,” said Vaughan.
“In addition to donations, we face a strong demand for volunteers—not just for our own operations but also for our
agency partners across San Joaquin and Stanislaus counties. Many of our agency partners are run by volunteers, and they could always use extra hands, especially during the holidays, but also throughout the year.”
To learn more about volunteering or donating, visit: https://localfoodbank.org/
Falling milk prices lead to significant drop in county crop revenues for 2023 Tomatoes more than doubled in value from 2022
BY JOE CORTEZ Turlock Journal
Spurred by a precipitous drop in milk value, Stanislaus County’s total gross farm revenues fell nearly 10 percent last year, the largest one-year decline in eight years, according the yearly 2023 crop report released in late August.
Agriculture commissioner Linda Pinfold presented the report at the Board of Supervisors meeting, and showed that the county totaled nearly $3.34 billion in crop production in 2023, still the 10th highest total in the county’s history, but down from about $3.73 billion the previous year.
The county’s 2022 total was 5 percent better than 2021, and that was 2 percent better than 2020.
The last time the county sustained larger losses came in 2016, when production values dropped 16 percent. The 2015 output of $3.88 billion was 12 percent lower than in 2014, but 2014 was the largest grossing crop in county history at nearly $4.4 billion — a 20 percent increase from 2013. “Mostly, prices for almonds and dairy are down, and those are our two big ones,” said Pinfold. “Almonds went up a little bit,
but milk was No. 1 in 2022 and it dropped quite a bit in 2023.”
Milk value fell by about a third, down from $1.13 billion in 2022 to about $762 million in 2023 — a decline of nearly $370 million.
Almonds were up slightly in 2023, rising 8 percent to $813 million and regaining the throne as the most valuable commodity in the county.
Almonds and milk make up nearly half — 47 percent — of the county’s agriculture might with a combined value of nearly $1.6 billion.
“Milk did really well the year before because of a big milk price,” said Pinfold. “But there was a big drop in California and definitely in Stanislaus County.”
The report wasn’t without bright spots, however. Poultry, which accounts for about one-eighth of Stanislaus County’s total value, was up from $383 million in 2022 to just under $400 million in 2023. Cattle and calves jumped from $193 million to about $209 million; walnuts increased from roughly $43 million to nearly $56 million. But the star of the report was the tomato
haul. Valued at $53 million in 2022, tomatoes were more than double that in 2023 at $107 million.
Besides milk, silage and eggs also were a drag on overall value. Silage went from $173 million in 2022 to $121 million last year, a drop of about 30 percent, while eggs went from $84 million to $54 million, a setback of roughly 35 percent.
“This report was challenging,” said District 2 Supervisor Vito Chiesa. “But commodity prices are rebounding, and I’m guessing that we’ve seen the absolute bottom of the market. Things are setting up better for dairy and almonds and walnuts.”
Pinfold’s report also pointed out that for 19 consecutive years, dating back to 2005, the county has dealt with some sort of weather-related disaster, whether it be drought, excessive heat, storms, flooding, or freezes.
Only nine times in the four decades between 1965 and 2004 were there such weather-related disasters.
Pinfold said it was because of such hardships that the theme of this year’s report was “Cultivating Resilience.” In the
back of the 2023 report is a feature about Stanislaus County farmers facing recent weather-related challenges, plus a fullpage listing of county, state, and federal resources that are able to help in dealing with natural disasters.
“A lot of times, when dealing with a disaster, it’s not easy to think through these things,” said Pinfold. “This is just a little cheat-sheet that people can have at their disposal.”
Despite recent weather-related challenges and the decline of 2023, Stanislaus County ranks higher in ag production than 17 states, more than doubling the ag production of 11 of those states. Overall, Stanislaus County ranks eighth out of the nation’s 3,078 counties in ag value.
“Remember, these numbers don’t reflect profits. They’re merely gross numbers,” said Chiesa. “When we see the report a year from now, I think you’ll see a noticeable increase. This is really a statement on the resilience of the ag community, which truly shines in difficult times.”
You can view the report online at stanag. org/agricultural-statistics.shtm
Almond farmers diversify for bottom line
BY CHRISTINE SOUZA AgAlert
As almond harvest continues statewide, growers say they are focused on their bottom lines, looking for ways to diversify their crop portfolios and identify other income to shore up narrowing profit margins due to lower prices and higher costs.
“Cost controls are the biggest problem, so the price you get is absolutely a major factor,” said Merced County farmer Scott Hunter of Hunter Farms. “Even if I got $2 per pound for almonds, with the inflation rate, overhead, insurance and other costs that have skyrocketed, that wouldn’t solve the problem because I can’t keep up with inflation.”
Hunter farms with his parents and has three children interested in agriculture. He said, “Our farming legacy is a big deal for us.” This has meant diversifying beyond almonds to protect the farming operation.
His parents, who were among the first to plant almonds in the state in the 1970s, planted pistachios in recent years. In 2013, the family ventured into agritourism. Hunter now grows 70 varieties of pumpkins and gourds, and hosts visitors and schoolchildren at the farm’s pumpkin patch each October.
“We couldn’t continue to go down the same road, so we had to get our income from other places,” Hunter said, adding that he also invested in commercial real estate.
Fresno County farmer Matt Efird, who grows almonds, pistachios, walnuts, canning peaches and feed crops, said, “If a grower can have a diversified portfolio, that’s the way to go because you can hopefully cover the lows with income from other crops.”
Walnuts and feed crops are still recovering, but he said cannery peaches “were really good to us this year with increased contract pricing.” Efird said his pistachios, which replaced winegrapes due to expired contracts, will be bearing next year.
“It’s a downturn, and having diversity is hedging that
bet. But when you have permanent crops, you’re stuck with what you got,” Efird said.
Prolonged periods of triple-digit temperatures in the past three months led to stress in some orchards, with affected growers reporting small kernel sizes, Efird said.
Crop reports from Blue Diamond Growers noted the average kernel weight for all almond varieties was down slightly from 2023. Harvest began in July and is expected to continue through late September.
The likelihood of a lighter crop may alter the 2.8 billion pound crop estimate announced in July by the U.S. Department of Agriculture. The estimate is 13% higher than last year’s crop of 2.47 billion pounds.
“The harvest is coming in now, and growers are seeing that the crop may not be as big as many thought. It’s that talk that’s driving up the price right now,” said Michael Easterbrook, managing director for Stratamarkets, an independent data company that tracks almond market prices. “Buyers need product, and they are chasing the market, so that is a good thing for sellers.”
How the size of this year’s crop will affect the market won’t be known until late this year or early next year, Easterbrook said. “We’re still very early into the crop year, but prices have been firming since the start of the crop year,” he added.
Impacted by supply-chain challenges that began in 2020, the state’s almond sector saw its carryover inventory increase to 608 million pounds in 2021, up from 359 million pounds in 2019, according to the Almond Board of California. In the past two years, carryover inventory exceeded 800 million pounds.
Clarice Turner, president and CEO of the almond board, said the supply of almonds is tight coming into 2024, especially as carryover inventory from last year is expected to drop to levels not seen in years.
“In this past crop year, we had 11 straight months of 200 million pounds-plus of almonds shipping from the state
of California, which hasn’t happened before,” she said. “Demand definitely ticked up, so we expect that is going to make for a healthier market in the short term.”
Hunter said, “The almond price is better than it was, so there is a little more optimism; I think people are seeing some light at the end of the tunnel.”
In 2019, the average per pound almond price was $2.45. The price fell in subsequent years, with last year dropping to $1.40 per pound, according to USDA. In response, almond growers have removed orchards to bring supply and demand back into balance.
“For the health of the industry, I think people are starting to see that we can’t continue to plant 250,000 acres a year of almonds and that we’ve reached critical mass,” Hunter said. “If we want to have a healthy industry, it needs to maintain where we’re at and grow at a slower pace.”
The almond board continues to market and promote California almonds in 11 regions around the globe, Turner said.
“We’re developing innovation hubs in the U.S., Germany and India to really go after the science and create even more new products that contain almonds and take the ones we have, like almond flour, to the next level,” she added.
Almonds are California’s No. 5 crop, valued at $3.5 billion. The state produces about 80% of the world’s supply. Almond shipments in 2023 totaled 2.56 billion pounds, with 1.8 billion pounds remaining in the U.S. and 716 million pounds bound for export, according to the almond board.
Hunter said he is hopeful market demand for almonds can rebound.
“The fundamentals that make almonds good remain,” he said. “Consumers understand that consuming a handful of almonds each day is good for your heart.”
— Courtesy of the California Farm Bureau.
CHRISTINE SOUZA/AgAlert
LEFT: Merced County farmer
Scott Hunter of Hunter Farms samples Monterey almonds prior to harvest last week. He and other farmers say high heat could mean the state’s 2024 crop may be lighter than the 2.8 billion-pound estimate released in July by the U.S Department of Agriculture;
RIGHT: To diversify his farm, Merced County farmer Scott Hunter ventured into agritourism by starting a pumpkin patch, which grows more than 70 varieties of pumpkins and gourds.
California agriculture leads the nation in funding for specialty crops
STAFF REPORTS
Turlock Journal
The USDA announced in August funding for the 2024 Specialty Crop Block Grant Program. California received $23.3 million out of approximately $72.9 million awarded nationwide.
The Block Grant program provides funding to state departments of agriculture to fund projects that enhance the competitiveness of specialty crops — defined as fruits, vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture).
“We are very pleased that the USDA continues to prioritize this critical program,” said CDFA Secretary Karen Ross. “Block grant funds have provided tens of millions of dollars in support for California food production over the years, and the investments help our farmers and ranchers continue to produce high-quality, nutritious fruits, nuts and vegetables.”
CDFA will fund 44 projects with the block grants. The Buy California Marketing Agree-
ment was awarded $2.2 million to design and implement promotions to increase awareness and consumption of California-grown specialty crops. This will be accomplished through a multi-platform digital campaign as well as retail foodservice promotions, retail trade outreach, and in-store digital promotions.
Among conservation projects funded, Sustainable Conservation, a non-profit organization, was awarded $498,423 to conduct research on a strategy for improving on-farm recharge outcomes in the San Joaquin Valley.
Another element of this program is the Specialty Crop Block Grant Additional Assistance Program for Historically Underrepresented Organizations, which helps to provide a process for participation for organizations that have been historically underrepresented in the overall Block Grant program. Among the five projects awarded this year, Three Sisters Gardens will receive $244,079 to educate the next generation of farmers on the importance of specialty crops to maintain the sustainability of California’s
food system. Also, Esperanza Community Farms received $247,457 to provide technical assistance and training among small Latinx, Mexican, and Mexican-Indigenous farmers to foster economic empowerment and increase production, distribution, and consumption of healthy fruits and vegetables.
Other projects focus on increasing sales of specialty crops by promoting the unique qualities of specialty crops grown in California; increasing consumption by expanding the specialty crop consumer market; providing nutritional education for consumers; investing in training for growers, producers, and operators to address current and future challenges; and conducting research pest control and disease, and organic and sustainable production practices.
In addition, CDFA continued its partnership with the Center for Produce Safety in the evaluation and recommendation of food safety related projects. These projects represent an ongoing effort to address food safety practices and minimize outbreaks of foodborne illness with proactive research.
FALL HARVEST FLAVORS FOR THE HOLIDAYS
ALMOND BUTTER-STUFFED BANANA BREAD BITES
Serves 48 muffins
EQUIPMENT
Stand mixer with whisk attachment
Whisk
High shear blender
Pastry bag
Small muffin mold
INGREDIENTS
Banana Bread Batter
124.39g Oat Flour
95.12g Almond Flour
2.93g Baking Powder
1.83g Baking Soda
1.83g Cinnamon, Ground
1.60g Sea Salt, Fine
256.10g Banana Puree
153.66g Whole Eggs
131.71g Date Syrup
43.90g Vegetable Oil
2.93g Vanilla Extract
Banana Almond Butter Filling
43.28g Dates
43.28g Water, Boiling
57.71g Almond Butter, LightRoasted, Blanched, Smooth
46.17g Banana Puree
1.56g Sea Salt
Topping
25g Blanched Diced Almonds
INSTRUCTIONS
Banana Bread Batter
Blend together oat flour, almond flour, baking powder, baking soda, cinnamon and sea salt in a clean, dry bowl.
Blend together banana puree, eggs, date syrup, vegetable oil and vanilla extract on medium power 1 minute using a stand mixer fitted with a whisk
attachment.
Add dry ingredients to wet ingredients in bowl of stand mixer fitted with a whisk attachment and blend to combine, about 1 minute.
Banana Almond Butter Filling
Combine dates and boiling water and rest until softened, about 10 minutes. Puree together into a smooth paste using a high shear blender.
Blend together date paste, almond butter, banana puree, and sea salt using a high shear blender.
Pipe into 4g discs using a pastry bag with no tip. Wrap tightly. Freeze or blast chill until firm, about 1 hour.
To assemble the Bread Bites
Drop 7g batter into each cup of a small muffin mold.
Top each muffin with one 4g disc of frozen banana almond butter filling.
Top with each muffin with 10g batter.
Top with each muffin with 0.5g diced almonds.
Bake at 325 F in a standard oven until center reaches 200*F, about 12 minutes.
Cool 10 minutes at ambient temperatures and remove from pan. Cool completely on wire racks, about 30 minutes. Transfer to airtight container and seal. These muffins last 3 days at room temperature, 1 week refrigerated, and 1 month frozen.
— Courtesy of the Almond Board of California
POMEGRANATE
CREME BRULEE
Serves 6
EQUIPMENT
small saucepan
6 6-oz Ramekins
INGREDIENTS
Brulee
1 cup pomegranate juice
2 cups heavy whipping cream
6 large egg yolks
1/3 cup + 6 tsp granulated sugar
Boiling Water
Whipped Cream
1 cup cold heavy whipping cream
¼ cup confectioners’ sugar
Garnish pomegranate arils
INSTRUCTIONS
Preheat the oven to 300°F (150°C).
For the creme brulees:
In a small saucepan, bring pomegranate juice to a boil over medium-high heat; boil until reduced to ¼ cup, 10 to 15 minutes. Reduce heat to low. Add cream, whisking slowly and constantly. Cook, whisking slowly and constantly, until cream is warmed through, 1 to 2 minutes. Remove from heat. In a medium bowl, whisk together egg yolks and 1/3 cup (67 grams) granulated sugar until sugar dissolves and mixture is a pale yellow, 2 to 3 minutes.
Slowly add pomegranate mixture, ½ cup at a time, whisking constantly to ensure the eggs do not cook. Place 6 (6-ounce) ramekins on a baking pan. Spoon ½ cup (109 grams) custard into each ramekin. Place pan in oven. Pour boiling water into baking pan until water covers the bottom one-fourth of ramekins. Bake until edges are set but centers are still jiggly and an instant-read thermometer inserted in center registers 175°F (79°C), 40 to 45 minutes*. Carefully, transfer ramekins to a wire rack, and let cool for 1 hour. Refrigerate for at least 4 hours, ideally overnight, to set.
*If it is still liquid-y, continue baking for 5 to 10 minutes more. For the whipped cream:
In a large bowl, beat cold cream and confectioners’ sugar with a hand mixer on medium speed until medium peaks form. Before serving:
Just before serving, sprinkle remaining 6 teaspoons (24 grams) granulated sugar on top of custards. Using a handheld kitchen torch, carefully brown the sugar.
Dollop cream on top of each crème brûlée. Garnish with pomegranate arils, if desired. — Courtesy of CA Grown
ULTIMATE SWEETPOTATO CASSEROLE
Serves 8 to 12
INGREDIENTS:
5 pounds orange-fleshed sweetpotatoes, halved lengthwise
8 ounces thick-cut bacon (about 5 slices), cut crosswise into 1/4inch strips
3 large eggs
1/3 cup packed brown sugar, ideally dark brown
1/4 cup cream cheese, room temperature
1 1/2 teaspoons salt
1 teaspoon vanilla extract
5 tablespoons bourbon, divided 1 1/4 cup chopped pecans, toasted, divided 2 cups mini marshmallows 1/2 cup maple syrup
INSTRUCTIONS:
Preheat the oven to 400°F and arrange racks in the upper and lower third of the oven.
Line two large rimmed baking sheets with foil or parchment. Arrange the sweetpotatoes on top cut side down, and bake until very tender, 30 to 40 minutes, depending on the size of the sweetpotatoes. Set aside to cool.
Meanwhile, in a medium skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a
slotted spoon to transfer the bacon to a paper towel-lined plate.
Scoop the flesh from the sweetpotatoes into a large bowl or the bowl of a stand mixer (discard the skins) and mash. Add the eggs, brown sugar, cream, salt, vanilla, and 3 tablespoons of the bourbon. Use a hand mixer or a stand mixer fitted with the paddle attachment on medium speed to combine well. Stir in 3/4 cup of the pecans. Transfer the mixture to a 3- to 4-quart baking dish and bake until almost heated through, 15 to 20 minutes. Sprinkle the marshmallows, bacon, and remaining 1/2 cup of pecans on top of the casserole and continue baking until the casserole is heated through and the marshmallows are lightly toasted, 5 to 7 minutes. (If the topping gets too brown before the casserole is heated through, loosely cover with foil.) Meanwhile, combine the maple syrup and the remaining 2 tablespoons of bourbon. Drizzle a little of the maple mixture over the casserole. Serve the remaining mixture at the table.
— Courtesy of California Sweetpotatoes
