Celebrating Temecula Valley with CA Grown
& Roasted Blueberries, Doce de Abóbora and Chèvre Toast.
Back in May, my California Grown friends invited me on a fantastic trip to the Temecula Valley - Southern California Wine Country. And although I should have told you about this trip a long time ago, I loved it so much that in my mind, it remains as fresh as a morning dewdrop on a vineyard's leaf.
I packed with anticipation for the opportunity, the promise of all the new food people I was about to meet, for the food itself (of course), and for the chance to experience this slice of perfect climate in California—so close to where I live, perfect for wine, and vacationers. It also sounded perfect to me.
Off we went for a great stay at South Coast Winery, where wine poured abundantly. Our schedule was jam-packed, and I was bursting with excitement. I remember having dinner with the other lovely people on the tour and being so thankful for the opportunity to get to know each other, share food stories, and learn more about the place I now call home. Around me, that constant feeling of being welcome.
The next morning, our tour started at Fairfield Farms in Pauma Valley, where they grow organic blueberries and avocados. The lessons learned while manually picking blueberries (you wouldn't believe how demanding it is), understanding how much water it requires to grow avocados, or riding a tractor-pulled utility trailer, — I have to say — are unforgettable.
It's a lesson to value each step of the journey that it is to bring food to our table. It's a beautiful and again, very demanding mission that these Californians do with so much pride, that it's impossible to not feel touched by it. I feel lucky to work with food and to be constantly learning more about it.
My career in food is a (roller coaster-like) learning curve. One day I'm in Brazil, where blueberries don't grow, but where I dream about their flavor, indeed. The next day here I am, under the Californian sun, having the most amazing experience of gently plucking the sweetest blueberries from the stems, and sneakily eating way more than I should.
Back home, I felt inspired to bake one of my favorite French recipes (as I should), Julia Child’s Clafoutis aux Mûres:
But in Temecula, as our trip went on, things just got better.
We visited Europa Village, a one-of-a-kind destination wine resort that offers the charm and character of the old-world villages of Spain, France, and Italy and that is so worth a visit (I can't wait to be back!). Of course, we couldn't leave without an astonishing lesson on wine. FYI their olive oil is really good!
Astonishing was also the amount of wine I drank that day. But among the many great things I learned in France, one of them was that "when the wine is poured, it must be drunk". Who am I to disagree with the French?
Had a chance to try the most elegantly creamy hummus I've ever had, made with fresh, green, local garbanzo beans. Something I had never tasted before. If you see green chickpeas in front of you, eat them!
I also had the privilege to participate in far-reaching discussions about agriculture in California, its future, and most importantly what's our role now, in working with food here. This lady catching our attention is K.C. Cornwell, a 5th generation California farmer (among so many other amazing things) we all admire, and one of the folks responsible for bringing diversity to the table, for instance, including in the conversation immigrants like me. Thank you, K.C.
And as we all know very well, no important decision was ever made on an empty stomach, we also had a wonderful selection of California Milk cheeses.
And bubbly! It's wine country, you all.
And dinner in a gorgeous place, with more wine lessons and discussions around the table that leave you feeling enriched.
And my thumbs up to how fantastic was the whole experience!
The Golden State never stops amazing me with its natural — and incredibly flavorful — secrets. I feel so lucky that I get to live and experience the bounty of California every day, and that California Grown gifts me with the chance to learn and share.
I suppose that's what they meant by California dreaming.
Take my recommendaiton and visit Temecula! You'll love it!
Roasted Blueberry, Pumpkin Jam & Chèvre Toast
Here's a non-recipe recipe I make on repeat. Doce de abóbora is Brazilian for pumpkin jam and when I don't have a jar of the real thing in the pantry (I always bring some from my trips) it doesn't take me more than 10 minutes to whip up my own out of a pumpkin purée can. This combo of sweet, creamy and tangy also makes wonderful crostinis and receive really well a sprinkle of pumpkin spice, if you're in need of some holiday cheer.
This recipe makes 4 satisfying toasts, and you'll have some pumpkin jam left over that can be stored in the fridge for up to 15 days. If you're just curious to try it out, feel free to make half a batch of the pumpkin jam.
Makes 4 large toasts or 8-10 crostinis
Doce de Abóbora
1 can (15oz) organic pumpkin purée
1/2 cup sugar
1 tsp vanilla extract
Roasted Blueberries
1 1/2 cups fresh blueberries
Drizzle of olive oil
Drizzle of maple syrup, agave, honey, or nothing at all, since the natural sweetness of the blueberries is usually sufficient.
For Assembly:
4 slices of your choice of bread (I like sourdough or baguette for their crunch. Multigrain if serving for breakfast, and brioche or regular sandwich bread for a softer bite)
1 cup of creamy pumpkin jam of your choice (find the recipe for my pumpkin jam on the main page)
1 small log, about 100 grams, of chèvre (fresh goat cheese, or whole milk ricotta also works well)
More olive oil for drizzling
Freshly ground black pepper
Preheat your oven to 200°C (400°F) and place a rack in the middle.
In a small baking dish, preferably shallow enough to allow the fruit to spread in a single layer, spread out the blueberries. Drizzle with olive oil and your choice of syrup, and gently toss them with your hands. Place them in the preheated oven and roast for no more than 6-7 minutes. The blueberries should start to burst, and the juice that seeps out should reduce into a syrup, but the berries should still maintain their shape relatively well. (We want to keep their wonderful juices inside to burst in your mouth.) Remove from the oven and let cool slightly.
Tip: For an even more interesting contrast, add some chopped fresh herbs like thyme or rosemary. Add one or two sprigs of fresh rosemary to the baking dish along with the blueberries, roast, and then remove the herbs before serving, stripping the leaves off the sprigs.
Since the oven is already hot, toast the bread.
Spread the cold goat cheese on the toasts, letting it melt slightly from the residual heat of the bread. Next, generously spread the pumpkin jam over the goat cheese.Carefully arrange the roasted blueberries over the pumpkin jam. If you like, crumble a bit more goat cheese over the blueberries to add creaminess. An extra drizzle of olive oil? Why not?! Finish the dish with plenty of freshly ground black pepper on top—this will make all the difference.
Bon appétit!
Possible substitutions:
Raspberries: Slightly tart and sweet flavor, and they maintain their shape when roasted.Strawberries: Sliced or cut into smaller pieces work well. When roasted, they release juices that turn into a syrup and pair nicely with goat cheese.
Blackberries: Deep, slightly tart flavor, similar to blueberries.
Fresh Figs: Cut into quarters or thick slices, they offer a sweet, caramelized flavor that contrasts well with goat cheese. I suggest using less pumpkin jam in this case.
Grapes: They behave similarly to blueberries when roasted.
I simply love seeing the world through your eyes, either in Brasil or the US ❤️
Oh how I would have loved to be a butterfly on your shoulder experiencing this with you! 💜