Oak Hill Farm was started fifty years ago by Otto and Ann Teller. Their family farm is designated as a “protected wild land” through the Sonoma Land Trust. Like Jack London, the Tellers continue to farm responsibly with natural resources that follow an organic farming model: no chemical pesticides, herbicides or fertilizers.
Fall is my favorite time to drive to this farm and shop for local fruits and vegetables to make my SOUL food: Seasonal, Organic, Unprocessed and Local.
The drive along scenic Highway 12 that winds gently through the gorgeous vineyards and olive grooves of this Mediterranean landscape is enough to relax your soul and prepare you for the amazing bounty that awaits you at Oak Hill Farms Red Barn Store. As food and wine connoisseurs start to descend into this region to view the earth’s beautiful and amazing show of vibrant fall colors and flavors, they once again get to experience the region’s famous grapes as they dance off the vines and into their glasses. You know that wine harvest activities have begun.
Early fall on the farm is also a time to gear up your senses and celebrate the abundance of the season’s fruits and vegetables harvest. Fall’s unique produce contributions to farm-to-table recipes include: apples, pears, eggplants, beets, sweet peppers, pumpkins, broccoli and rainbow chard. Tables are delightfully complemented by the local array of flowers in season: zinnias, cosmos, and broomcorn.
Patrons have a variety of ways to purchase the local bounties of Oak Hill Farm: visit the Red Barn Store, their booth at a local farmers markets, or subscribe to their CSA (Community Supported Agriculture) program. For more information, visit: www.oakhillfarm.net
To help you experience the flavors of our local fall harvest, please enjoy my Roasted Harvest Frittata recipe.
Roasted Harvest Frittata
By Chef Lynne Bennett
10 large organic eggs
1 small organic pumpkin
1 large walla walla onion, cubed
1 small head of roasted garlic
1 antohi pepper, seeded and diced
1 corno del toro pepper, seeded and diced
1 poblano pepper, seeded and diced
2 cups blanched organic Swiss chard
8 ounces crumbled Greek feta
8 ounces grated Vella Daisy Raw Milk Cheddar
1/4 tsp turmeric
pinch cayenne pepper
Himalayan sea salt and black pepper to taste
- Preheat oven to 400° Fahrenheit. Quarter and clean the pumpkin, then dice into cubes. In a large roasting pan combine pumpkin, onion, and peppers and roast approximately 20 minutes until fork tender.
- Mix eggs in a large bowl until frothy.
- Add feta, spices, and vegetables to eggs and combine well.
- Lightly oil a Le Creuset 12-inch skillet and pour frittata mixture into it.
- Place in oven (still 400° Fahrenheit) for 25-30 minutes or until top is golden brown. Sprinkle the raw milk cheddar on top to retain health benefits of CLA.
Eggs: are high in tryptophan, selenium, iodine, riboflavin, protein, Vitamin B12, and Vitamin D. Eggs are a source of choline that boosts brain health and reduces inflammation. Eating eggs for breakfast helps promote weight loss.
Pumpkin: The health benefits of pumpkin are wide-ranging. High in Vitamins A and C, pumpkin also has a modicum of Vitamin E and is high in potassium, dietary fiber, and manganese. Eating pumpkin promotes lung health.
Onions: are beneficial for their high quercetin content as well as chromium, Vitamin C, dietary fiber, and manganese. Eating onions promotes cardiovascular health and supports bones and connective tissue. Onion’s anti-inflammatory properties help with a variety of health conditions.
Peppers: are famous for their capsicum content, as well as Vitamin K, thiamine, riboflavin, niacin, potassium, manganese, dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin B6, and folate.
Swiss Chard: is a super food high in Vitamins K, A and C, magnesium, manganese, potassium, iron, Vitamin E, dietary fiber, copper, and calcium. Chard helps regulate blood sugar and has high anti-oxidant and anti-inflammatory benefits.
Feta Cheese: Feta is high in riboflavin, Vitamin A, B6, B12, calcium, phosphorus, zinc, and selenium.
Raw Milk Cheddar: is high in CLA (conjugated linoleic acid— a good fat that also fights cancer) and Omega 3 fatty acids.
Turmeric: is a natural liver detoxifier that may prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects. Turmeric aids in fat metabolism, helps with weight management, and is used to help fight cancer.
Cayenne: is so amazing it is being used to kill cancer cells in the lungs, prostate, and pancreas and is can purportedly stop a heart attack in 30 seconds. Cayenne increases metabolism, helps rid the body of bad LDL cholesterol and triglycerides. Cayenne stimulates the peristaltic motion of the intestines and aids in assimilation and elimination.
Himalayan Sea Salt: helps regulate the water content throughout the body and promotes a healthy pH balance in cells, particularly in brain cells. Promotes blood sugar health and helps to reduce the signs of aging. Assisting in the generation of hydroelectric energy in cells in your body, Himalayan sea salt helps absorb food particles in the intestinal tract. Sea salt also supports respiratory and sinus health.
Copyright 2011, Lynne M. Bennett , California Culinary & Wellness Adventures