Roasted Sheet Pan Chicken with Stone Fruit and Onions

A plate of Roasted Sheet Pan Chicken with Stone Fruit

Stone Cold Abundance
I tend to go a little overboard at the changing of the food seasons. I will buy more corn than I need out of excitement for the fact that the good local stuff is back. And, nine times out of ten, I end up freezing some because I can’t get to it all.

I do the same thing with stone fruits. I will taste a peach or a plum and be so blown away by its sweetness that I must, must, I tell you, have an entire bushel to take home with me believing unquestionably that I will actually eat all of them. News flash: That rarely happens. Inevitably I will have to find a different way of consuming my bounty. Sometimes I turn the fruits into jam. Sometimes I can the vegetables. More often than not, I will throw them in the freezer for later use.

That isn’t to say I don’t come across new and interesting ways of using my largess. Many stone fruits pair well with chicken or pork—especially when grilled. My most recent find, however, uses my favorite method for mid-week dining, the sheet pan.

This recipe for Roasted Sheet Pan Chicken with Stone Fruit and Onions comes from NY Times Cooking but I have adapted it more to my taste. It’s easy and goes great with some creamy polenta. Feel free to use something other than plums like peaches, apricots, or nectarines.

Roasted Sheet Pan Chicken with Stone Fruit and Onions Recipe
Adapted from NY Times Cooking
Yields 4 to 6 servings Read more…

Frog Hollow Farm Fruit Spreads

A jar of Marmelade for Frog Hollow Farm Fruit Spreads

No ordinary jam.
Frog Hollow Farm Fruit Spreads are handmade in their kitchen, steps from the orchard where the certified organic fruits are grown. The unusually sweet taste of the ripened fruit means less added sugar and amazing flavor.

Here is what we have in stock: Read more…

Caggiano Sausages

Caggiano Sausages are fantastic for grilling

Fantastic for grilling!
If you are looking for some variety from hot dogs and hamburgers for your grill, try our delicious assortment of Caggiano Sausages this summer.

Petaluma’s Caggiano Sausage Company, which supplies the finest Northern California restaurants and markets, Read more…

Cherry Barbecue Sauce

Cherry Barbecue Sauce in a heart-shaped bowl with ribs on brown paper

Rack Em Up
It is officially barbecue season. This means it’s time to talk all things smokey and saucy. I have been in smoker mode lately—mostly because I am still trying to get the hang of my electric smoker.

Don’t come at me for the electric smoker. Yes, real BBQ masters always go with live fire and wood. Truth be told, I like smoked meats, but I wouldn’t say it’s a passion. I’m not getting up at 3 AM to fire up the wood smoker. I’ll leave that to the folks who know what they are doing and enjoy that process. I am happy to hand my money over to them for some juicy brisket anytime.

With the electric smoker, I can smoke some ribs or chicken relatively quickly when I have a hankering. I’ve even smoked some chicken on a Wednesday night after work…and it was glorious. Best part is, when I’m not using it, the smoker is stored out of the way ready to pull out for the next use. Win-win.

Why am I bringing this up you might ask? Because while the smoked meats are the main attraction, I want to talk about the sauce…

I have never met a rib I didn’t like. I like baby backs. I like spareribs. Whatever rack you have cooking I will eat. I will say though that I am a sauce-after-cooking kind of gal. Meaning, I like to put a dry rub on a rack of ribs, cook ‘em, slice them up, and let the person eating the ribs slather on their sauce of choice. That doesn’t mean I won’t eat them the other way. It’s just a preference that does necessitate having a good sauce.

My hands-down favorite sauce for ribs is this one for Cherry Cola Ribs  Cherry and pork go very well together be it ribs or a roasted pork loin. Now that it is BBQ season and fresh cherries are in the market, I’ve been thinking about using fresh cherries in a BBQ sauce. I found this one which uses balsamic vinegar for a little bit of pucker and sweetness.

Cherry Barbecue Sauce Recipe
Adapted from The Recipe Rebel
Yields about 30 servings

This recipe makes quite a bit, but the good news is you can throw this Cherry Barbecue Sauce in the freezer and enjoy the taste of cherries long after the season is over. And, if you want to make it out-of-season, you can always use high-quality frozen cherries. Read more…