Muir Ranch

John Muir High School

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Volunteer. Feed Teachers. Feed Kids.

School garden and oh yeah, school food, peeps,

Take a look at last Saturday’s dinner. Huge thanks to the whole team and photographer David Kiang:

Nice, right? Look what school food could be.

Today is my last teaching day with the kids at Muir Ranch for 2012-13. My classes ended yesterday, but someone got suckered into a teacher’s luncheon for this afternoon. For student catering manager Z it’s her THIRD event in nearly a week and I’m truly amazed at her talent, vision and resilience. Sometimes it’s a total privilege to be a teacher. For those of you who are educators you know how hard it is to say that this time of year. So know I don’t speak lightly.

If you’ve been thinking about coming and seeing us in action, show up this AM from 8-1 and see some magic. Our student catering manager, Z, the student team, and chef Ernest Miller, need to serve 40. More mouths will show up. Lord knows we have food. Someone has to “cook” it.

Bring your apron. Bring your smile. It’s all hands on deck as we approach a taco bar and handmade ice cream adventure (OK, don’t let me write the menus). Check in at the volunteer office and head back to the ranch. We’ll be there.

I’m also really wondering what our catering program will evolve into, so let this opportunity serve the purpose of asking these questions.

1. What can school lunch be?
2. What kind of jobs can we create at Muir Ranch for students and mentors in food service and event catering?
3. How does the catering program support and be supported by the farm and CSA social enterprises at Muir Ranch (yeah, vertical integration, blah, blah, blah)?
4. Who is the crazy person with vision and balance that can create a program to do this on $1000/month just like the CSA while we figure it out???



Muir Ranch

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Awesome Avocado Sauce!

3 Serrano peppers add more for spicier taste
1 ½ leeks, use the greens as well
3 Avocadoes
1 Teaspoon of salt
1 ½ cup of water
Small bunch of cilantro
5 tomatillos (green)

+Put the tomatillos with the cilantro, serranos, leeks, water, and salt in the blender. (Leave a little thick)
+ Add the avocadoes and then blend again, you chose of you want it thick or very liquefied

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May 27 CSA!!

White grapefruit
Baby kale
Cinnamon basil

Baby kale
Cauliflower or beets
Cinnamon basil

Our Farmers:
Bernard Ranches
Muir Ranch
Tutti Frutti

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Roasted Peaches with Pancetta, Arugula and Sage

4 medium ripe peaches, halved and pitted
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil, plus more for the peaches
1 medium shallot, finely chopped
¼ cup Champagne vinegar
6 thin slices pancetta, finely chopped
4 fresh sage leaves
Fleur de sel
2½ cups arugula

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.