DIRECTIONS
1. Position a rack in the top-middle position of the oven and preheat it to 400°. Place the peach halves on a baking sheet and season with salt, pepper and a drizzle of olive oil. Roast the peaches until they are soft but still hold their shape, about 8 minutes. Turn on the broiler and cook until the peaches are browned, about 2 minutes. Remove the pan from the oven and set aside.
2. In a small mixing bowl, add the shallot and cover with the Champagne vinegar. Set aside for 10 minutes.
3. While the shallots macerate in the vinegar, set a large skillet or cast-iron pan over medium heat; heat until hot, 1½ to 2 minutes. Add the pancetta and cook until crisp, about 8 minutes, then transfer to a paper-towel-lined baking sheet. Drain the pan drippings and set aside.
4. To the shallots, add ¼ cup of the olive oil and whisk to combine. Whisk in half of the reserved pancetta drippings (save or discard the rest), season with salt and pepper and set aside.
5. Using a blender or food processor, purée the remaining ¼ cup of olive oil with the sage leaves and a pinch of fleur de sel.
6. To serve, place two peach halves on a plate and sprinkle pancetta over each peach. Toss the arugula with the shallot-pancetta vinaigrette and add a handful of arugula to each plate. Drizzle with the sage oil and serve immediately.

Half:
Kiwi
Peaches
Nectarines
Field greens
Artichokes
Carrots or beets
Parsley
Basil

Hi this is Doss Jones the Muir Ranch Farm-to-table dinner is the day before my 65th Birthday….I would love to see you there. This is our 3rd dinner and I am so proud of our students…Many of our seniors are graduating so with tears in our eyes we have to say good-bye…but it is with great joy we send them off with confidence.

We are having the dinner to support our summer internship program at Muir Ranch. Our goal is to have paid internships for 30 students. Each student will earn $600 for 8 weeks of work so we are trying to raise $18,000.

The dinner tickets are tax deductible….

I would love to see you at the dinner so that I can thank you in person for helping to support the work that I have chosen to do in my retirement. Our students are our future. They are the joy of my days….they make me excited to get up…..this is truly the best work that i have ever done in my life for my soul.
Come and wish me Happy Birthday.

Summer Interns Event

MUIR RANCH • School Is Out • Farm-to-Table Dinner

Saturday, June 1, 2013 • 4-7 pm

Come eat a locally grown and harvested, gourmet meal,  And support Muir Ranch’s summer intern program!

Featured Speaker: 

Robert Egger

As former president of the DC Central Kitchen, and founder of LA Kitchen opening this year, Egger will speak on food justice, food access, food waste, and the importance of involving the youth in growing their own food.

Food catered by:

Large Marge Sustainables

The Muir Ranch catering class

Featuring music by:

Beex of Icy Lytes

We are seeking donations of kitchen items!

CLICK HERE to check out our gift registry!!

First name: Muir        Last name: Ranch

PARKING:

Park in the student lot off of Canada Ave.

To get to the dinner, follow the blue and yellow balloons!

 HEELS NOT RECOMMENDED FOR MULCH PATHWAYS

Ingredients:
1 C All-Purpose Flour
2 C Whole-wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 C vegetable oil
2 1/4 C sugar
3 tsp. vanilla extract
1 medium zucchini, grated
2 beets, grated
1 tbsp. lemon juice (optional)

Directions:
Sift dry ingredients together in a bowl. In a large bowl whisk eggs, oil, vanilla, and sugar.
Add sifted ingredients and stir until well mixed. Add grated zucchini and beets and fold into the mixture.
(I grated mine in a cuisinart–very easy). Pour batter into pans. Bake for 40-60 minutes for bread. Use a
toothpick to test that it’s done.

Half:
White grapefruit
Flame raisins
Strawberries
Artichokes
Avocado
Leeks or green onions
Fava beans
Zucchini
Radish

*Set the oven to 375. Grease the muffin tin well. This is critical!! Make sure to get the corners well.
*Dice the onion and zucchini quite small and cut the spinach and basil into thin strips.
*Sautee onion and zucchini, Add spinach until just wilted. Add the basil.
*Separate yolks from whites and whip the whites until peaks form. Add the cooked vegetabless to the bowl of yolks, plus the cheese, the milk and the salt and pepper. *Then fold the whites into the whole mixture.
*Cook for 15 minutes. Once out of the oven, wait 10 minutes then run a knife around the outside of the muffins and coax them off the bottom with the knife. *Place on a wire rack. (If you leave them in the muffin tins too long, the bottoms will get soggy).
Makes aprx 12.

Half:
Carrots
Beets
Spinach
Zucchini
Kale
Fava beans
Navel oranges
Artichoke
Chives