In Partnership with the Southern Weekend

What’s off the vine and cooking at Napa Valley’s Long Meadow Ranch?

Travel Tuesday with Alaska Airlines

Napa Valley’s Long Meadow Ranch is run on the concept of full-circle organic farming. It uses a sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole estate. From herb gardens to vineyards, this place is so much more than just a winery. As part of our Travel Tuesday series with Alaska Airlines, host Jobeth Devera set out to experience what the ranch has to offer including a general store, outdoor café, vineyards, beautiful views and an award-winning restaurant called Farmstead.

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Heirloom tomato salad with goat cheese- ricotta stuffed squash blossoms and green goddess dressing
Serves 4
4 medium size heirloom tomatoes (quartered and cut across on diagonal)
4 each squash blossoms
½ cup goat cheese
½ cup ricotta cheese
cup green goddess dressing  (see recipe)
1 bunch basil
1 tablespoon Extra virgin olive oil
1 pinch Maldon salt
½ teaspoon Black pepper (about 3 cranks on a pepper mill)
1 cup tempura batter (see recipe)

For the Green goddess dressing:
•           1 teaspoons anchovy paste or 1canned anchovies
•           2 small garlic clove, minced
•           1 ½  cup mayonnaise
•           1 ½  cup sour cream
•           1 cup chopped parsley
•           1 cup chopped tarragon
•           1/2 cup chopped chives
•           1/4 cup lemon juice
•           Salt and black pepper to taste
•           1 avocado
•           3 cups rice or peanut oil for frying

Process all ingredients in vita mix until well blended and smooth.  This recipe will make more than you need, try it with grilled fish or chicken. 
For the tempura batter:
1 cup all-purpose flour
1 tablespoon cornstarch
1 ½ cup seltzer water
1 teaspoon salt

Directions:  Combine all ingredients and whisk until smooth.
For the squash blossoms:
1.         In a small bowl, mix both cheeses with a spoon until smooth.  Place mixture in a piping bag.
2.         Pipe enough cheese into the squash blossom to fill almost fill it all.  Gently press the petals of the blossom to close it and secure the cheese mixture inside.  Set aside
1.         Spoon a generous amount of green goddess on a serving platter
2.         Arrange tomatoes on top of the green goddess and season tomatoes with Maldon or flake type finishing salt.
3.         Heat rice oil (or peanut) in a small fryer or a shallow sided pot to 350 degrees.  Dip the squash blossom in the tempura batter and allow excess to drip off.  Gently place squash blossoms in the hot oil and fry until golden brown.  Drain on paper a paper towel and season with salt.
4.         Arrange blossoms on top and around the tomatoes.
5.         Tear basil by hand and sprinkle all around.
6.         Drizzle the olive oil to finish.