I make this for every holiday get-together. It’s so easy and nearly fool-proof, enjoy!
Ingredients: Heat Oven to 350 degrees 9-inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed brown sugar 3 eggs, slightly beaten 1/3 cup butter, melted 1/2 tsp salt 1 tsp vanilla 1 cup pecan halves (I often use the candied variety and it’s oh so decadent đ
Directions: Prepare pie crust as directed. In large bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well. Pour filling into prepared pie crust; sprinkle with pecan halves. Bake at 350 degrees for 45-50 minutes or until center is set. (toothpick inserted will come out clean when pie is “done”) Cool. Top with whipped cream or ice cream, if desired.
Many people see the grape season as a sign of the end of summer, when nights grow cooler and days shorter. Growing up on a San Joaquin Valley farm which produced Thompson Seedless grapes, I felt the coming harvest not as an ending but a beginning.
I liked the rumbling of the gondolas coming down our driveway and the bustle of change. It was the start of a new school year, when everything surrounding me began to feel fresh and new. Those yet to be opened books and clean blackboards awaited me. My mother would drive me to school past vineyard after vineyard of rows smoothed for the coming trays, expecting the grapes to be laid for raisins.
Inevitably, it always seemed to rain on the first day of school, further instilling the feelings of refreshing the earth after a long, productive stone fruit season. The rain, however, was the dread of the raisin farmer whose crop needed the sweltering heat of summer to remain, beating down for a few more days to dry their fruit.
The San Joaquin Valley produces more than 60% of California wine grapes, and according to Marketplaceraisin grapes are grown on 165,000 Valley acres, although this number was double this amount just fifteen years ago. Nut trees have become more profitable, replacing grapes.
Still, it is a grand development since the first commercial grapes were grown in this region in
the 1880s and grape farmers began to edge out the wheat farmer with greater yields. One circular of the time, titled âFortunes in Vineyards,â showed an illustration of a prosperous Fresno grape farmerâs parlor, his large family enjoying their riches. Next to it the lonely wheat farmerâs meager dwelling.
Landscapes, weather, and profits change. We see these as endings or beginnings, depending on our own sensitivities and sentimentalities. It is this time of year when I miss my familyâs vineyard the most and those cool mornings as I began each new school year.
We found this yummy twist on salsa so we tried it – you know, to celebrate the grapes of the season and all’… and well, we loved it! Now, we are sharing it with you.
Ingredients:
1 1/2 cups seedless red grapes, chopped 1 avocado – peeled, pitted and diced 1/4 cup chopped red bell pepper 2 tablespoons chopped yellow bell pepper 2 tablespoons chopped sweet onion
2 tablespoons chopped fresh cilantro 1 tablespoon lime juice 1/2 teaspoon garlic salt 1 pinch ground black pepper Directions: Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.
California produces over 90 percent of all plums grown in the United States and most of that production happens in Fresno and Tulare counties! According to the University of California Davis, approximately 250 varieties of plums grow here. These varieties are divided into two main categories: Japanese and European.
Plums are available from late May through October. For simplicity, plums are generally identified in the store by skin color â red or black.
Emerging research suggests that many varieties of plums can be considered a âsuperfoodâ thanks to their high level of antioxidants. Research conducted by AgriLife Research at Texas A&M University found that many varieties of plums and plumcots matched or exceeded the much-touted blueberry in antioxidants and phytonutrients associated with disease prevention. Plums are also fat free, saturated fat free, sodium free, cholesterol free and a good source of vitamin C.
SELECTION AND STORAGE
There are many varieties of fresh plums grown in California but most are sold in stores as simply red or black. The skin color has no bearing on flavor or sweetness, itâs merely a varietal characteristic. Plums have subtle differences in flavor from variety to variety, far more so than peaches or nectarines. Look for uniformly firm fruit. Avoid overripe fruit that feels âwateryâ or fruit that has shriveled skin. Plums will continue to ripen at room temperature. Once the fruit reaches your desired softness, refrigerate it to keep it that way. Plums will last for a week or more in your refrigerator.
Plums and plumcots often have a white or silvery colored âcoatingâ on them. This natural, waxy, protective coating is produced by the fruit itself. Most of this coating is washed off in the packing process. Some varieties are considered too delicate for the packing line equipment and are packed carefully by hand, bypassing the washing process. Fruit packed in this manner is known as âbloom onâ and is often considered more desirable for its âstraight from the orchardâ appearance. Regardless of the level of bloom on your plum or plumcot, all fruit should be thoroughly rinsed with water before eating. The bloom is completely natural and harmless but if you want to remove it completely, simply wipe the fruit with a cloth or paper towel.
Our board member Eileen shared this recipe with us since she loves it so much and since plums are perfectly in season… She tells us having this yummy cake for breakfast the next morning is just as good ;-)… oh and thanks Martha!
Martha Stewartâs Open-Face Plum Cake
Makes 2 cakes
(You can use apricots, nectarines, or peaches in place of plums.)
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
ž cup plus 1 tablespoon sugar
½ cup whole milk
Âź cup vegetable oil
1 large egg
9 or 10 large black plums, halved and pitted
Âź teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces, plus more for pans
1. Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine ž cup sugar, the milk, oil, and egg. Fold into flour mixture.
2. Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter.
3. Combine cinnamon and remaining sugar, and sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft, and a toothpick inserted into center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; but leftover cake is great for breakfast the next day.)
THE KINGS RIVER AND CLIMATE CHANGE by David Cehrs, Ph.D. Hydrology, El Rio Reyes Board President
There are now 122 years of annual flow data on the Kings River. Looking at the river data as well as the Fresno precipitation data, over the same time frame, it can be seen that things are changing. On the table below, I have split the Kings River and Fresno precipitation data into three groups, the first two groups are for 41 years each and the most recent group is for 40 years.
It can be seen that through time not only has it become wetter, increasing precipitation through time at Fresno, but more water is now flowing, on average, out of the Kings River drainage. This is a consequence of climate change; global air temperatures are warming and as a consequence warmer air can hold more water moisture which results in more precipitation. More precipitation over the Kings River drainage results in higher annual flows. But of even more importance, as shown in the second column of the table, the standard deviations of the 40 year increments, are increasing.
The standard deviation is a measure of the spread of the data, the larger the spread the greater the standard deviation. This increased standard deviation means the Fresno precipitation and the Kings River annual flows are becoming more diverse, more highs and lows and fewer values near the average, than in the past. The Kings River standard deviation for the most recent data set is greater than half the average flow for the period. This is a huge standard deviation but what it means is that the Kings River annual flows are now either too much, floods, or not enough, droughts, and very few years are near the average.
Climate change modeling has predicted that weather will become more chaotic now and in the future and this Kings River annual flow standard deviation is indicating just this point. It is also of note that the highest and lowest recorded annual flows have occurred in the last 40 year period.
The last part of the table indicates the number of years of consecutive below normal (below average) annual flows. This gives you an indication of how many drier to dry years can occur over a period of time. It is not uncommon to have five or six consecutive years of lower Kings River annual flows. This equates to drought conditions. But notice, earlier in the data set there were two sequences where fourteen or fifteen years out of eighteen years were dryer. That is an extended period of dry that today would severely impact all of us in the San Joaquin Valley.
The Kings River, like many other natural systems, is showing the impacts of climate change. These changes indicate that in the future we on the Kings River will be experiencing more, longer dry periods interspersed with single year wet events.
Keeping our lands open allows us to be more flexible on lands that are prone to flooding. It could also mean that if a parcel is prone to flooding and we can acquire money for a conservation easement that specifically speaks to allowing river flooding on the property, the easement might be worth more. If flood water spreads out on the land it slows the water down and spreads it out, which helps to lessen the flood potential downstream. As the water spreads out it then has more surface area to recharge the flood water, which helps the groundwater overdraft.
The impacts of our changing climate and our water supply to life locally is that we will experience more years of drought and when it is wet, it will be really wet – not all floods but a lot of them will be floods. Floods impact properties along the Kings River – they will be partially or completely under water and must plan accordingly â donât put permanent structures in the flood plain, if you have permanent crops in the flood plain they too will be flooded.
Fresno County Controls Invasive Yellow Star Thistle in Kings River Greenbelt Park
The Kings River Greenbelt Park is located on Piedra Road near Frankwood Avenue.  It features both the Kings River main channel and the Byrd Slough.  These waterways support native riparian habitat and wildlife.  The park is used for fishing, hiking, equestrian trail rides and livestock grazing.  There are rare native plants as well as Indian granite mortar rocks present.  The park has recreational, environmental, agricultural and archeological resources.  The Fresno County Parks and Recreation Department is responsible for sustainable management of the Kings River Greenbelt Park.
For the past 25 years a noxious weed, Yellow Star Thistle, has become a serious threat to equine that graze in the county park and on neighboring ranches, in addition to restricting use by hikers and fishermen. The invasive weed is known to be one of the most problematic introduced plants in the state of California. Although it is often controlled by ranchers, Yellow
Star Thistle spreads along roadways and in poorly-managed rangeland properties. Proper grazing of cattle can be beneficial, but once heavily established even cattle avoid the sharp, spiny seed heads that form a thicket where grasses would otherwise grow.
Thanks to the leadership of Fresno County District 5 supervisor, Nathan Magsig, the Kings River Greenbelt Park has been dramatically improved this year. Fresno County has greatly reduced the density of Yellow Star Thistle through the combined use of grazing, mowing and weed-specific herbicide. In only one season at least ten acres have been treated. Although for permanent eradication of the noxious weed, this treatment will need to be repeated each spring for at least five years as the residual seed crop remains viable for at least that long. The work is well-worth the investment.
Both the Fresno County Parks and Recreation Department and the Ag Commissionerâs Office contributed to the implementation of this beneficial work. Responding to the request of neighboring landowners Mr. Magsig listened and acted to resolve a problem. Fresno County benefitted culturally and environmentally.
Every year we grow cucumbers in our backyard gardens for the express reason that we love this recipe for homemade dill pickles. Use your home grown cucumbers, ones from the farmer’s market, or from the grocery – this recipe is great!
Ingredients:
3 1/2 cups water
1 1/4 cups white vinegar
1 tbs sugar
1 tbs sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill
Directions:
1. Stir water, vinegar, sugar, and sea salt together in a sauce pan over high heat. Bring to a boil, remove from heat and cool completely.
2. Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days before eating.
Tips – when dividing the cucumbers spears between several smaller containers: add spears, dill and garlic into each container or jar and then pour the vinegar mixture over the spears until just covered. When I do this, I put one garlic clove and 2 heads of dill in each jar! But my family really likes dill. To make more jars – just double (or more) the liquid ingredients and cucumbers while also increasing the garlic and dill based on how many jars you plan to fill.
Enjoy!!!
(Pickles are good in the refrigerator for two months or more!)
Our very own Kent Kinney hand-crafted this beautiful bench from the trunk of tree that used to grace the lawn of the administration building on the Reedley College campus.
For every gift you make to El Rio Reyes through mid-October you will be given one entry to win this amazing piece! The drawing will take place at the annual Bob Frisch Memorial Ride on October 27, 2018. (you need not be present to win).
Mark your calendars and plan to join us for our annual Bob Frisch Memorial Ride & Walk: Saturday, October 27, 2018.
Join us for a beautiful trail ride or walk and learn about the conservation efforts in the local community. As always riders and walkers will enjoy a hearty dinner meal after the tours and a silent auction. This year we will also draw the winner for the beautiful hand-crafted bench made by Kent Kinney to a lucky donor of El Rio Reyes.
More event details to come, watch this blog and our facebook page to get the details first!
