>> Sara: I'M HERE IN WINE COUNTRY, NAPA VALLEY, CALIFORNIA, THE CARNEROS REGION, TO MAKE TWO LOCAVORE MEALS WITH BAY AREA CHEF, JOEY ALTMAN.

WE'RE GOING ON A FIELD TRIP TO GET FRESH, LOCAL INGREDIENTS FROM A FARM AND A WINERY.

THEN WE'RE MAKING TWO TERRIFIC FARM-TO-TABLE MEALS-- GRILLED SALMON TOPPING A PEPPERY ARUGULA AND GRILLED CORN SALAD PLUS SIMPLE SWEET PEA AND AVOCADO CROSTINI.

NEXT, GRILLED DUCK BREAST WITH A CIDER JUS ALONGSIDE HONEY-ROASTED CARROTS AND A HEALTHY FARRO HERB SALAD.

WE'RE BRINGING THE BEST OF THE FARM TO YOUR DINNER TABLE NEXT ON SARA'S WEEKNIGHT MEALS, HERE IN NAPA.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

I'M HERE AT BOCA FARM WITH JOEY ALTMAN.

WE'RE PICKING UP SOME INGREDIENTS TO TAKE BACK TO MAKE TWO AMAZING LOCAVORE MEALS.

LIZZIE MOORE WAS A TEACHER BEFORE STARTING THE FARM A YEAR AGO, SO BOCA FARM IS A TEACHING FARM.

LOCAL SCHOOL CHILDREN FROM THE SCHOOL NEXT DOOR HAVE THEIR OWN PLOTS.

LIZZIE WORKS TO MAKE SURE IT FITS WITH HER MEXICAN-AMERICAN HERITAGE.

>> WHAT WE HAVE GROWING HERE ARE CALLED THE THREE SISTERS: CORN, BEANS, AND SQUASH.

AND IT'S A VERY ANCIENT STYLE OF COMPANION PLANTING.

AND THE WAY THAT THEY DO IT IS, THEY PLANT CORN... >> Sara: MM-HMM.

THAT'S WHAT THIS IS.

>> THIS IS CORN.

>> Sara: I'M SUCH A CITY GIRL.

[laughter] THAT'S CORN, YAY!

>> IT'S A MINI CORN.

AND THEN NEXT TO THE CORN, YOU PLANT BEANS-- POLE BEANS.

AND AS THE BEANS GROW UP, THEY USE THE CORN AS THEIR POLE TO GROW UP TOWARDS THE SKY.

AND THEN ONCE THEY GROW UP, THEY CREATE SHADE FOR THE THIRD CROP, WHICH ARE PUMPKINS, OF THE THREE SISTERS.

>> Sara: OH, SQUASH.

>> SQUASH AND PUMPKINS.

AND SO HERE WE HAVE-- >> HOW SYMBIOTIC.

>> EXACTLY.

SO THEY'RE ALL GROWING TOGETHER AND KIND OF HELPING EACH OTHER AS THEY GROW.

>> Sara: THIS TWO-ACRE FARM IS MORE THAN A FOOD LAB FOR KIDS.

THE MONEY-MAKING PART OF IT IS GROWING BESPOKE CROPS FOR LOCAL RESTAURANTS.

>> SO THIS IS WHAT YOU GROW FOR RESTAURANTS, RIGHT?

>> EXACTLY.

SO THERE ARE FIVE DIFFERENT NAPA RESTAURANTS THAT EACH HAVE THEIR OWN PLOT AT THE FARM.

>> Sara: REALLY?

>> YES.

>> Sara: YOU MEAN THEY HAVE YOU GROW SEEDS--FROM SEED FOR THEM?

>> THEY TELL ME EXACTLY WHAT THEY WANT, AND THEN I DELIVER IT TO THEIR KITCHEN DOOR WHEN IT'S READY.

>> WHAT ARE WE LOOKING AT HERE?

>> SO THESE ARE A PEPPER CALLED LIPSTICK PEPPER.

THEY'RE STILL GREEN.

THEY WILL TURN RED, HOPEFULLY SOON IF IT EVER WARMS UP.

>> ARE THEY SPICY?

>> I THINK THEY'RE MORE OF A SWEET PEPPER.

>> OKAY.

>> MM-HMM.

AND THEN I THINK FOUR DIFFERENT KINDS OF CUCUMBERS.

>> Sara: OH, CUCUMBERS!

YOU KNOW WHAT?

WE NEED CUCUMBERS FOR YOUR-- >> WE DO.

YOU THINK THEY WOULD MIND IF WE STOLE A COUPLE CUCUMBERS FROM THEIR GARDEN?

>> I DON'T THINK THEY'D MIND.

>> Sara: OOH-OOH.

LET ME SEE--OH!

OH, THERE'S A LITTLE GUY.

>> GOOD EYE.

>> Sara: IT'S CALLED A LEMON CUCUMBER?

BECAUSE OF THE WAY IT LOOKS.

>> EXACTLY.

>> Sara: HERE'S ONE IN HERE.

>> IS THAT ENOUGH FOR YOU?

>> OH, YEAH, ABSOLUTELY.

>> [laughter] HERE WE HAVE SOME SQUASH BLOSSOMS.

HERE YOU GO.

>> Sara: THOSE ARE SO PRETTY.

OH, LOOK AT THAT.

THE FARM IS TOTALLY ORGANIC, AND THAT'S A CHALLENGE SOMETIMES.

>> OUR BIGGEST PROBLEM THIS YEAR IS CUCUMBER BEETLES.

SPOTTED CUCUMBER BEETLES.

BUT THEY ARE VERY ATTRACTED TO YELLOW.

SO WE'VE PLANTED A LOT OF YELLOW FLOWERS TO DISTRACT THEM IN OUR GARDEN.

>> RIGHT, THIS LITTLE LABYRINTH OF BEAUTY HERE.

>> [laughter] EXACTLY.

>> AND THE BORAGE ARE ACTUALLY QUITE EDIBLE.

>> BORAGE ARE DELICIOUS, YEAH.

THEY'RE MY FAVORITE FLOWER, SO YOU'LL SEE IT GROWING EVERYWHERE AT THE FARM.

SO I'M GONNA GRAB SOME OF THESE BORAGE FLOWERS 'CAUSE THEY HAVE A REALLY GREAT CUCUMBER FLAVOR.

>> Sara: YOU CAN EAT THEM?

>> OH, ABSOLUTELY.

>> Sara: THEY'RE NOT JUST GORGEOUS?

OH, MY GOD, MY TWO FAVORITE COLORS TOGETHER ARE YELLOW AND PURPLE, YOU GOT THEM RIGHT THERE.

>> YEAH, THAT LOOKS BEAUTIFUL.

>> WE'RE GONNA BE EATING IN TECHNICOLOR.

>> Sara: YEAH, WE ARE.

SO BEAUTIFUL.

SO JOEY, WHAT ARE WE MAKING?

>> WELL, WE HAVE BEAUTIFUL KING SALMON HERE THAT I'M GONNA PUT ON THE GRILL AND SERVE WITH A GRILLED CORN AND ARUGULA SALAD WITH A SWEET PEA AVOCADO HUMMUS ON SOME CROSTINI.

>> Sara: WOW.

>> AND I'M GONNA HAVE YOU HELP ME BY MAKING THE HUMMUS WITH THE SWEET PEAS AND AVOCADO, BUT I'M GONNA START BY GETTING THE SALMON ON THE GRILL.

THIS IS BEAUTIFUL KING SALMON.

IT'S LEANER THAN YOUR FARMED ATLANTIC SALMON.

SO IT'S IMPORTANT THAT IT'S WELL-CHILLED SO WHEN IT GOES ON THE GRILL, IT CAN GET A NICE CHAR ON THE OUTSIDE AND STILL STAY KIND OF MEDIUM-RARE ON THE INSIDE AND NICE AND MOIST.

IT'S REALLY IMPORTANT THOUGH TO GET YOUR GRILL NICE AND HOT.

>> Sara: RIGHT, AND HAVE YOUR FISH WELL OILED.

>> WELL OILED, RIGHT.

'CAUSE YOU DON'T WANT IT TO BE STICKING.

I HAVE THE CORN THAT I'VE GRILLED AHEAD OF TIME.

HERE, THIS BEAUTIFUL SWEET CORN.

WHAT I LIKE ABOUT GRILLED CORN IS THAT CORN IS REALLY DELICIOUS AND SWEET.

WHEN YOU ADD THAT GRILL FLAVOR, THAT LITTLE BIT OF CHAR, THAT CARMELIZATION, IT TURNS THE WHITE SUGAR FLAVOR INTO, LIKE, BROWN SUGAR FLAVOR.

SO IT GETS WIDER FREQUENCIES OF FLAVOR.

>> Sara: TO ME, IT'S LIKE-- REMINDS ME OF POPCORN.

>> SO HOT GRILL.

I STARTED AT A LITTLE BIT OF AN ANGLE, JUST A LITTLE BIT.

>> Sara: OH, WE'RE GONNA GET THOSE NICE GRILL MARKS.

>> I'M GONNA TRY.

>> Sara: YOU WANT ME TO GET STARTED WITH THE PEAS DOWN HERE?

>> YEAH, WHY DON'T YOU DO THAT.

THE PEAS HAVE ALREADY BEEN BLANCHED, AND THAT MEANS JUST COOKED IN BOILING WATER WITH SOME SALT.

>> Sara: I'M THROWING A GARLIC CLOVE IN HERE.

>> YOU CAN THROW IT, TOSS IT.

PLACE IT, WHATEVER WORKS.

>> Sara: AND THEN IT'S HALF AN AVOCADO.

>> LITTLE TRICK ABOUT THE AVOCADO.

WHEN YOU'RE GETTING AN AVOCADO-- THIS IS A BEAUTIFUL AVOCADO.

AND WHEN YOU PULL THE NUB BACK, YOU SEE THAT IT'S GREEN.

SO IF YOU'RE IN THE STORE, AND YOU PULL THE NUB BACK AND IT'S BROWN THERE, YOU JUST PUT THAT NUB BACK LIKE THAT... >> Sara: THAT'S CHEATING.

>> AND YOU PUT THAT DOWN, AND YOU GET ANOTHER ONE.

>> Sara: JOEY.

[stammers] >> I'M SORRY, I'M PAYING $3 FOR AN AVOCADO, THAT'S NOT CHEATING.

>> Sara: I HEAR YOU.

I LIKE THAT ONE.

>> SO I AM GONNA GET OUR CIABATTA TOASTED--THE BRUSCETTA READY BY TAKING THIS BEAUTIFUL BREAD HERE, AND I'M GONNA CUT IT IN 1/4 INCH SLICES AT A SLIGHT ANGLE SO I CAN GET A LITTLE BIT MORE SURFACE AREA.

AND THIS I SAVE FOR ME TO NOSH ON.

>> Sara: OKAY.

>> THAT'S MY LITTLE-- >> Sara: DO YOU GET THAT KIND OF BEAUTIFUL BREAD EVERYWHERE HERE?

YOU GUYS ARE SO SPOILED.

>> WE ARE SO SPOILED.

WE HAVE A SPOIL OF RICHES HERE IN NORTHERN CALIFORNIA.

I REALLY--I MOVED OUT HERE FROM NEW YORK IN '85-- AND I LOVE NEW YORK.

I GO BACK ALL THE TIME.

LOVE NEW YORK.

BUT SAN FRANCISCO HAS STOLEN MY HEART.

>> Sara: YEAH, FROM THE CATSKILLS, FROM GROSSINGER'S TO SAN FRANCISCO, THERE YOU GO.

>> RIGHT.

GO FIGURE.

>> Sara: OKAY, SO IT'S ABOUT 2 TABLESPOONS OF FRESH LEMON JUICE.

>> THAT'S RIGHT.

YOU KNOW, EVERYTHING I DO IS TO TASTE.

YOU KNOW, I SHOOT FROM THE HIP.

MEASUREMENTS ARE GREAT FOR BAKING, BUT WHEN YOU'RE COOKING WITH THESE FRESH GARDEN INGREDIENTS, THE FLAVORS VARY ALL THE TIME FROM-- >> Sara: YEAH, LEMONS ARE NEVER THE SAME.

>> FROM--YEAH, SO YOU KNOW, SOMETIMES THEY'RE A LITTLE BIT SWEETER THAN OTHERS.

TRICK ABOUT TOAST--WHETHER YOU'RE DOING CROUTONS FOR ANYTHING OR BRUSCETTA LIKE THIS, I ALWAYS SEASON IT.

>> Sara: YEAH.

>> YEAH, IT JUST--EVERY BITE BECOMES THAT MUCH MORE DELICIOUS.

>> Sara: IT'S AMAZING HOW IMPORTANT SEASONING IS.

>> ON THESE GO.

PLEASE REMIND ME NOT TO BURN MY BREAD.

IT'S LIKE WHEN YOU PUT NUTS IN THE OVEN, YOU KNOW-- >> Sara: OKAY, DON'T BURN YOUR BREAD.

>> THANK YOU.

>> Sara: [laughs] OH, YEAH.

>> SEE, ANOTHER TRICK ABOUT DOING SALMON IS-- OR ANYTHING ON THE GRILL-- YOU WANT TO LET IT COOK.

IF YOU TRY TO MOVE IT TOO EARLY, BEFORE IT'S READY, IT SOMETIMES WON'T COME OFF, AND THEN YOU WIND UP NOT GETTING THE GRILL MARKS YOU WANT.

>> Sara: OKAY.

SO I'M GONNA PUT A COUPLE TABLESPOONS OF THIS IN THERE, LEMON JUICE.

ALL RIGHT, SO I'M ADDING SALT HERE AND SOME PEPPER.

>> OKAY.

>> Sara: AND 1/4 CUP OF OLIVE OIL.

>> THAT'S RIGHT.

>> Sara: AND WE'RE USING BEAUTIFUL CALIFORNIA OLIVE OIL.

>> ABSOLUTELY.

[whirring] >> Sara: YOU WANT THIS REALLY SMOOTH, JOEY?

>> VERY SMOOTH.

>> Sara: I'M JUST GONNA CUT THE CORN OFF THE COB.

>> OH, GREAT OPPORTUNITY FOR ME TO SHARE A STORY WITH YOU.

>> Sara: OKAY, DO YOU HAVE SOMETHING-- >> SEE, THAT'S HOW YOU DO IT, RIGHT?

THAT'S HOW I'VE DONE IT FOR-- IN PERPETUITY.

AND I USED TO--IN THE RESTAURANT, WE WOULD GET THESE BIG BOWLS SET UP.

'CAUSE WE WOULD DO A CASE OF CORN.

SO WE'D HAVE THESE BIG BOWLS WITH ANOTHER BOWL UPSIDE DOWN IN IT, SO YOU CAN SET THE CORN ON TOP AND THE BIG BOWL CATCHES IT SO IT DOESN'T FLY EVERYWHERE.

AND I DID THAT 15, 20 YEARS IN THE RESTAURANT.

THEN ON MY SHOW, I HAD A GUEST COME ON, SAYS, "OKAY, WE'RE GONNA CUT THE CORN," JUST LIKE YOU'RE DOING.

BUT INSTEAD OF STANDING IT UP, HE JUST LAID IT DOWN, AND HE WENT LIKE THIS.

>> Sara: OH, MY GOD.

>> AND THE CORN DIDN'T GO ANYWHERE.

I WAS LIKE-- >> Sara: DUH!

>> 20 YEARS--I WAS LIKE, "HOW DID THAT ELUDE ME?"

>> Sara: THAT'S ABSOLUTELY IN THE "DUH" CATEGORY.

>> I FELT LIKE SUCH A MORON.

I DON'T KNOW WHY PEOPLE WANT TO JUST STAND IT UP LIKE THAT.

IT MIGHT BE-- YOU KNOW, I DON'T KNOW.

I'M NOT GONNA GET FREUDIAN OR ANYTHING, BUT-- >> Sara: WELL--[laughs] PLEASE, DON'T.

[chuckles] >> OKAY, MY TOASTS ARE BEAUTIFUL.

MY SALMON IS GETTING THERE.

I HAD A LITTLE BIT OF STICKAGE, BUT IT'S GONNA BE BEAUTIFUL ANYWAY.

>> Sara: YEAH, YOU KNOW WHAT?

NEVER APOLOGIZE; NEVER EXPLAIN.

THAT'S WHAT JULIA CHILD USED TO SAY.

YOU KNOW, PEOPLE COME OVER TO YOUR HOUSE FOR DINNER 'CAUSE THEY'RE SO HAPPY THAT YOU'RE COOKING AND THEY'RE NOT.

>> YOU KNOW WHAT?

YOU'RE ABSOLUTELY RIGHT.

>> Sara: DON'T LET THEM KNOW THAT YOU DID SOMETHING WRONG.

AND OH, HOW ABOUT THAT CUCUMBER?

>> SEE, THEY HAVE THESE BIG SKINS HERE-- OR BIG SEEDS.

EXCUSE ME.

THE TEXTURE OF THE SEEDS ARE NOT MY FAVORITE.

>> Sara: SO WE'RE GONNA ADD SOME ARUGULA.

>> AND THEN I'M SIMPLY GONNA CUT THESE IN QUARTERS LIKE THAT.

AND THEN SLICE THEM AS THIN AS I CAN.

>> Sara: YOU KNOW THERE'S NOTHING LIKE GETTING IT THAT FRESH.

YOU KNOW, WE JUST PICKED IT.

>> WHEN YOU GET SOMETHING THAT'S SO FRESH FROM THE GARDEN, THE VIBRANCY OF THE FLAVORS JUST JUMPS INTO YOUR MOUTH.

IT'S REALLY GREAT.

SO I'M JUST GONNA TOSS THIS RIGHT ON TOP OF OUR ARUGULA.

LOOK AT ALL THESE DIFFERENT SHADES OF GREEN.

IT'S BEAUTIFUL.

>> Sara: SO IF WE DID THE FULL AMOUNT, I THINK IT'S 1/4 CUP OF OLIVE OIL AND 2 TABLESPOONS OF LEMON JUICE, BUT I'M GONNA START WITH A LITTLE BIT LESS.

>> YOU KNOW, SARA, THE THING THAT I REALLY LOVE ABOUT THIS IS THAT THE FLAVORS ARE GONNA BE SO VIBRANT BECAUSE MOST OF THESE INGREDIENTS CAME FROM JUST MILES FROM HERE.

WHICH MAKES A HUGE DIFFERENCE.

SO NO MATTER WHERE YOU ARE IN THE COUNTRY, IF YOU CAN'T GET ARUGULA, USE THE LETTUCES OR GREENS THAT YOU CAN GET AT YOUR LOCAL FARMER'S MARKET.

BUT IF YOU'RE USING WHAT'S THERE, YOU'RE GONNA HAVE SUCH AN EASIER TIME MAKING SOMETHING DELICIOUS.

>> Sara: ABSOLUTELY.

OKAY.

SO WE'RE GETTING THERE.

>> THAT LOOKS BEAUTIFUL.

>> Sara: I'M GONNA PUT THIS IN HERE.

>> LET'S JUST SCRAPE IT RIGHT ON TO THE TOAST.

>> Sara: WHY DIRTY SOMETHING ELSE?

>> EXACTLY.

>> Sara: SHOULD I BE GENEROUS?

>> YES.

>> Sara: I LOVE THE COLOR ON THIS!

>> IT'S BEAUTIFUL.

WAIT TILL YOU SEE THIS ALL COME TOGETHER, YOU'RE GONNA LOVE IT.

>> Sara: MY GOODNESS.

>> THIS IS ALL ABOUT CONTRASTING TEXTURES AND FLAVOR AND HARMONIZING THE FLAVORS.

>> Sara: AND WE GOT THIS ALL THIS MORNING.

THIS IS HOW YOU EAT IN WINE COUNTRY, HUH?

>> THIS IS HOW WE DO IT HERE.

THIS IS HOW WE ROLL.

>> Sara: I'M SO JEALOUS.

>> DON'T BE JEALOUS.

JUST ENJOY IT.

>> Sara: JUST COME MORE OFTEN.

>> EXACTLY.

SO I JUST LIKE TO FINISH THE DISH WITH A LITTLE BIT OF SALT SPRINKLED OVER THE SALMON, AND THEN A LITTLE BIT OF EXTRA VIRGIN OLIVE OIL.

JUST DRIZZLED OVER THE TOP.

>> Sara: THAT'S SO ITALIAN.

>> OH, YEAH, THAT'S ITALIAN, BABY.

>> Sara: SO WE HAVE SOME CHARDONNAY TO GO WITH THAT.

AND I'M INTERESTED.

WHY DID YOU PICK CHARDONNAY?

>> WELL, THIS CHARDONNAY HAS GREAT ACIDITY.

IT'S GOT A LITTLE BIT OF OAK, NOT TOO MUCH.

AND IT'S GOT SOME RICHNESS, BUT IT'S NOT A BUTTERBALL.

IT'S REALLY NICE AND CRISP, AND IT'S GOT SOME GREAT VEGETAL FLAVORS THAT I THINK WILL REALLY GO WELL WITH THE VEGETABLES WE HAVE HERE.

AND THAT ACIDITY WILL MAKE THAT LEMON SAUCE COME OUT QUITE NICELY.

>> Sara: NICE, I'M EXCITED.

>> AND IT CUTS THROUGH THE RICHNESS OF THE FISH--IT'S JUST A PERFECT WINE FOR THIS.

>> Sara: YEAH, ALL RIGHT.

>> CHEERS.

>> Sara: WHAT'S MORE LOCAVORE WHEN YOU ARE IN NAPA THAN WINE?

HERE, THERE ARE APPROXIMATELY 400 INDIVIDUAL WINERIES.

AND VINEYARDS OF EVERY VARIETY COVER EVERY HILL AND VALLEY.

WE CHOSE ONE IN THE CARNEROS REGION KNOWN FOR ITS CHARDONNAY AND PINOT NOIR.

MATTHEW GLYNN IS A WINEMAKER IN THIS AREA.

SO WHY IS THIS AREA SUCH A GOOD PLACE TO GROW GRAPES?

>> WELL, AGRICULTURALLY, IT HAS GREAT SOIL, GREAT SUNLIGHT.

AND THEN THE CARNEROS REGION IS RIGHT NEXT TO THE NORTHERN EXTENSION OF THE SAN FRANCISCO BAY, SO IT'S A COOLER CLIMATE.

IT DOES VERY WELL FOR PINOT NOIR AND CHARDONNAY.

>> Sara: SO THEY LIKE THAT COOLER CLIMATE.

>> THEY DO.

COOLER THAN OTHER PARTS OF THE NAPA VALLEY.

>> THE FOG GIVES THEM, LIKE, A LITTLE COVER.

>> Sara: THAT FOG IS GOOD FOR SOMETHING... >> COOL BLANKET.

>> Sara: BESIDES MURDER MYSTERIES.

>> SO MATTHEW, WHEN DO YOU THINK THESE GRAPES WILL BE READY, ABOUT, APPROXIMATELY?

>> WELL, THESE GRAPES WILL BE READY TO HARVEST IN ABOUT A MONTH.

AND WE'VE JUST SEEN THE COLOR CHANGE.

SO THAT'S THE ONSET OF RIPENING.

THE BERRIES WILL START TO SOFTEN, THE SUGAR WILL ACCUMULATE, AND THEY'LL DEVELOP A LOT OF VERY DESIRABLE AROMAS AND FLAVORS.

THIS IS A BEAUTIFUL ALMOST RIPE PINOT NOIR CLUSTER.

>> Sara: NOW, HOW DO YOU KNOW WHEN IT'S-- WHEN IT REALLY IS RIPE?

>> REALLY TASTING THE GRAPES IN EVERY VINEYARD.

>> Sara: YOU EAT THEM?

>> YEAH, I TASTE THEM AND CHEW THE SKINS.

>> Sara: WHAT A CONCEPT.

>> TASTE THE FLAVOR.

>> Sara: CAN I TRY ONE?

>> YEAH, PLEASE DO.

>> Sara: JOEY, YOU WANT ONE?

>> ABSOLUTELY.

I LOVE WINE GRAPES.

THEY'RE SO SWEET.

A LOT OF PEOPLE DON'T REALIZE HOW SWEET THEY ARE.

>> THEY'RE REALLY SWEET.

AND IF YOU CHEW THE SKINS, YOU CAN TASTE A LOT OF THE FLAVORS THAT WILL BE ENORMOUS COMPONENTS OF THE WINE.

SO IN ADDITION, WHEN I'M TASTING THE GRAPES, AS I SQUEEZE THEM LIKE THIS, WE CAN SEE THE JUICE.

AND THEN WE SEE THE SEED COME OUT, AND AS THE SEEDS MATURE, THEY BECOME MORE BROWN.

AND ALSO, ALL THE COLOR FROM RED WINES COMES FROM THE SKIN.

AND SO AS THE GRAPES BECOME RIPE, WE CAN SEE THAT COLOR BLEED OUT AS WE SQUEEZE THE GRAPES.

>> SO MATTHEW, CARNEROS IS KNOWN FOR ITS LONG HANG TIME, WHERE GRAPES ARE ALLOWED TO BE ON THE VINES A LOT LONGER THAN OTHER PARTS OF THE VALLEY WHERE IT'S A LOT WARMER.

WHAT IS IT ABOUT CARNEROS REGION THAT ALLOWS THAT TO HAPPEN?

>> YOU CAN EVEN FEEL THE BREEZE RIGHT NOW AT THE NORTHERN EXTENSION OF THE SAN FRANCISCO BAY.

AND THESE COOL BREEZES PASS ACROSS THESE VINEYARDS IN THIS WHOLE REGION EVERY DAY.

AND THAT COOLING ENVIRONMENT ALLOWS THE GRAPES TO DEVELOP A LOT OF MATURITY AND FLAVOR ON THE VINE.

>> Sara: WELL, YOU KNOW, AFTER TASTING IT IN THIS FORM, I'D REALLY LIKE TO TASTE THE ACTUAL WINE.

>> YEAH, LET'S GO BACK TO THE BARREL CELLAR AND TASTE SOME WINES.

TAKE A SAMPLE OF WINE FROM THIS BARREL WITH A THIEF.

>> Sara: A THIEF?

>> YEAH.

>> Sara: THAT'S CALLED A THIEF?

>> IT IS.

>> Sara: OH, MY GOD.

I MEAN, SO WE'RE STEALING THE WINE, HUH?

>> YOU KNOW, PEOPLE DON'T ALWAYS KNOW WHEN WE COME TO TAKE A SAMPLE.

>> Sara: SO THIS IS-- WE'RE JUST TASTING IT AND SEEING HOW IT'S DOING.

>> CORRECT.

>> HOW LONG WILL YOU KEEP IT IN THAT BARREL BEFORE YOU PUT IT IN THE BOTTLE?

>> THIS WINE WILL AGE IN BARREL FOR ABOUT 11 MONTHS.

>> HOW LONG HAS IT BEEN IN THERE?

>> FOR ABOUT 10 MONTHS.

SO IT'S ALMOST READY.

>> YEAH, IT TASTES DELICIOUS.

>> Sara: IT'S TASTING LIKE WINE.

>> ONE WOULD HOPE SO.

>> Sara: YES.

>> WELL, I'M GONNA BE PREPARING SOME DUCK WITH HONEY ROASTED CARROTS AND A FARRO SALAD.

DO YOU HAVE A WINE THAT MIGHT GO WITH THAT?

>> OH, I CERTAINLY DO.

RIGHT THIS WAY.

>> ALL RIGHT, EXCELLENT.

>> HERE'S THE PINOT NOIR I RECOMMEND FOR YOUR DUCK TODAY.

IT HAS GREAT EARTHEN CHARACTER WHICH I THINK WILL MARRY WELL WITH THE SAVORY CHARACTER IN THE DUCK.

AND I THINK--ARE YOU GONNA HAVE CARROTS AND A HONEY GLAZE ALSO?

>> THAT'S RIGHT.

>> THE ACIDITY IN THE PINOT NOIR FROM THE CARNEROS APPELLATION REALLY CUTS THROUGH THE SWEET DISHES, AND I THINK IT'LL SHOW WELL.

>> OH, IT'S DELICIOUS.

THIS WOULD GO GOOD WITH ALMOST ANYTHING.

BUT FOR THE DUCK, I THINK IT'S GONNA BE PERFECT.

>> Sara: MM, THANK YOU.

>> THANK YOU.

>> CHEERS.

>> Sara: SO JOEY, I KNOW WE'RE GONNA BE MAKING DUCK BREASTS, BUT WHAT ARE WE DOING WITH THE DUCK BREASTS?

>> I'VE GOT A REALLY GREAT PREPARATION FOR DUCK BREAST.

THIS IS GONNA BE GRILLED DUCK BREAST, THAT'S ACTUALLY PAN-ROASTED DUCK BREAST, BUT ON THE GRILL.

WITH A HONEY ROASTED CARROT SALAD SERVED WITH FARRO AND SOME FRESH HERBS AND FLOWERS.

>> Sara: OH, MY GOD.

SO IT'S HEALTHY TOO.

>> IT'S REALLY HEALTHY.

IT'S A LITTLE BIT OF A CIDER SAUCE THAT YOU'RE GONNA HELP ME MAKE THAT'S GONNA DRIZZLE OVER THE TOP.

>> Sara: I'M GONNA START WITH THAT RIGHT NOW BY CHOPPING THIS SHALLOT.

SO A LITTLE MINCED SHALLOT, AND THEN THESE OTHER INGREDIENTS HERE INTO THAT PAN TO REDUCE.

MEANWHILE, I WANT TO SHOW YOU-- I'VE GOT A REALLY COOL TECHNIQUE FOR COOKING THE CARROTS.

IN THIS PAN, I'VE BEEN SIMMERING HONEY--JUST YOUR REGULAR ORANGE BLOSSOM HONEY, RIGHT?

AND SEE HOW DARK BROWN IT IS NOW?

>> Sara: WOW, THE SMELL COMING OFF OF THAT IS AMAZING.

IT'S LIKE HONEY CARAMEL.

>> both: YEAH.

>> IT'S REALLY GREAT.

AND I'M JUST LETTING THAT SIMMER AND GET A LITTLE BIT DARKER.

AND THESE CARROTS ARE JUST ROUGH CUT.

AS I'M CUTTING THEM AT AN ANGLE, I'M JUST SORT OF TURNING AROUND.

YEAH.

>> Sara: I LOVE THAT RUSTIC.

>> SO THEN IN THE HOT CARAMEL GOES THE CARROTS.

>> Sara: OH, RIGHT IN THERE.

RIGHT ON TOP OF THE BURNER.

>> RIGHT INTO THE HOT CARAMEL.

AND WHAT HAPPENS IS, YOU SEE, THEY START TO GET REALLY TIGHT LIKE THAT.

BUT THEN ALL OF THE SUDDEN, THE CARROTS ARE GONNA START TO EXUDE THEIR LIQUID AND IT'S GONNA BE THE SAUCE.

>> Sara: BE VERY WATERY, YEAH.

>> RIGHT.

>> Sara: AND THEN THEY'LL SORT OF COOK IN THEIR OWN LIQUID.

ALMOST LIKE CONFIT-ING THEM.

>> Sara: WHAT A GREAT IDEA.

>> AND A LITTLE SALT.

AND THEN I SEASON THEM WITH SOME CUMIN SEED.

AND THEN SOME FRESH GROUND PEPPER.

I'VE GOT A REALLY GREAT PREPARATION FOR DUCK BREAST.

>> Sara: NOW, THAT'S MUSCOVY, RIGHT?

>> THESE ARE MUSCOVY DUCKS AS OPPOSED TO PEKING, WHICH ARE THE MORE PREVALENT DUCKS YOU SEE OUT THERE ON THE MARKET.

THE MEAT ITSELF IS SUPER LEAN, HIGH IN PROTEIN, VERY HEALTHFUL.

>> Sara: ALL RIGHT, AND YOU'RE SCORING IT BECAUSE-- >> I'M JUST DOING--WHAT IT'S GONNA DO, IT'S GONNA OPEN UP THE MORE SURFACE AREA OF THE SKIN AND ALLOW THAT FAT TO RENDER OUT.

ALL RIGHT.

SO I JUST GIVE IT SHALLOW CUTS IN A CROSSHATCH LIKE THAT.

>> Sara: ALL RIGHT, MEANWHILE, I'M MAKING-- THIS IS THE CIDER REDUCTION.

SO I'VE GOT 2 TABLESPOONS OF SHALLOTS, 2 CUPS OF CIDER.

>> RIGHT.

>> Sara: 1 CUP OF CHICKEN BROTH, WE'RE GONNA ADD TO THAT TOO.

>> THAT'S RIGHT.

>> Sara: AND WE'VE GOT 1 TABLESPOON OF CIDER VINEGAR, SOME THYME, FRESH THYME.

OKAY, I'M GONNA ADD THE CINNAMON STICK AND TWO STAR ANISE.

>> SO IN MY CAST IRON SKILLET HERE-- >> Sara: WHICH YOU'VE BEEN HEATING FOR QUITE A WHILE.

>> YEAH, SO IT'S REALLY HOT.

AND I JUST LAY THAT DOWN.

NO OIL OR ANYTHING IS NECESSARY.

>> Sara: IT'S GONNA CREATE ITS OWN.

>> RIGHT.

AND AT THIS POINT, I CAN SHUT THIS AND JUST LET IT COOK LIKE AN OVEN.

>> Sara: OKAY, SO TALK TO ME ABOUT THE FARRO, 'CAUSE FARRO'S AN AMAZING GRAIN.

IT'S VAGUELY RELATED TO WHEAT, RIGHT?

>> YES.

WHEAT OR SPELT IS ANOTHER GRAIN THAT PEOPLE REFER TO IT AS SIMILAR TO.

WHAT I LOVE ABOUT IT IS, IT HAS A GREAT TEXTURE.

IT'S NUTTY AND SOFT AT THE SAME TIME.

AND I KNOW THAT IT ALSO HAS A LOT OF GREAT NUTRITIONAL VALUE.

BUT I LOVE IT FOR THE FLAVOR.

I MEAN, I LOVE TO EAT HEALTHFULLY, BUT FIRST AND FOREMOST IS FLAVOR.

YEAH.

AND I LOVE BROWN RICE, BUT THIS IS A GREAT ALTERNATIVE.

AND IT'S GOT THIS REALLY GREAT TEXTURE AND FLAVOR.

THAT JUST COMPLEMENTS SO MANY DIFFERENT THINGS.

AND I LOVE IT WITH DUCK, BECAUSE DUCK IS A BIG FLAVOR, AND THIS STANDS UP TO IT.

SO BASICALLY-- >> Sara: YOU WANT ME TO PICK THESE APART A LITTLE BIT?

>> EXACTLY, 'CAUSE EACH ONE OF THOSE LITTLE CHIVE FLOWERS IS GONNA BE A LITTLE EXPLOSION OF THAT CHIVE ONION FLAVOR.

THAT I WANT PEOPLE TO GET AS THEY'RE EATING THE SALAD.

SO THE CHIVES, JUST CUT IN██ PIECES, MAYBE LIKE THAT.

>> Sara: OKAY, LIKE AN INCH.

>> EXACTLY.

THOSE BEAUTIFUL SQUASH BLOSSOMS, JUST ROUGHLY TEAR THEM.

>> Sara: OKAY, RUSTIC.

>> VERY RUSTIC.

THE ONLY THING YOU WANT TO MAKE SURE--SINCE THESE JUST CAME OUT OF THE GARDEN, SEE OUR LITTLE FRIEND THERE?

>> Sara: YEAH, NO EXTRA PROTEIN.

>> RIGHT, NO EXTRA PROTEIN.

>> Sara: NO LITTLE BUGGIES.

>> EXACTLY, WE JUST WANT TO PICK THOSE THROUGH, AND THEN ALSO THE STAMEN.

YEAH, TAKE THE STAMEN OUT.

I'M GONNA COOK THIS A LITTLE BIT WITH THE CARROTS.

SO THEY GET A LITTLE BIT TENDER.

THIS IS LOOKING GOOD.

>> Sara: ALL RIGHT, AND I'M GONNA REDUCE THIS CIDER JUS FOR ABOUT 20 MINUTES.

YOU WANT TO GET IT DOWN, YOU SAID, TO ABOUT 20% OF WHAT YOU STARTED WITH.

>> EXACTLY.

>> Sara: AND THAT TAKES ABOUT 20 MINUTES.

>> AND THEN FINALLY, FOR MY CARROTS, I'M GONNA PUT A LITTLE BIT OF FRESH THYME.

YEAH.

DUCKY'S DOING GREAT.

ALL RIGHT, THE SKIN IS NICE AND CRISPY THERE.

THAT'S PERFECT.

NOW, I JUST NEED TO COOK IT FOR ABOUT A MINUTE ON THIS SIDE.

AND I'LL TAKE SOME OF THAT FAT AND JUST BASTE THAT, GET IN THE--ON THE SIDES THERE, AT THE TOP THERE.

>> Sara: THAT FAT IS REALLY FLAVORFUL AND WONDERFUL TOO, ISN'T IT?

>> YEAH.

>> Sara: OKAY, GOOD.

>> SO AFTER THAT GETS A NICE SEAR LIKE THAT, TAKE IT OUT OF THE FAT... AND JUST GET A LITTLE KISS ON THE GRILL THERE.

>> Sara: OKAY, ON THE MEAT SIDE.

>> ON THE MEAT SIDE, YEAH.

YEP.

HOW'S YOUR REDUCTION?

>> Sara: WELL, IT'S DONE, AND I WAS GONNA STRAIN IT HERE.

UM... AND THEN PUT IT BACK ON.

WE'RE GONNA FINISH THIS WITH SOME BUTTER.

>> THAT'S PERFECT.

THAT LOOKS GREAT.

>> Sara: MM-HMM.

REALLY SYRUPY.

>> NOW, I'VE TAKEN MY DUCK OFF, AND I'M JUST GONNA LET IT REST THERE FOR A FEW MINUTES WHILE I BUILD THE FARRO SALAD.

>> Sara: OKAY, I'LL BRING YOU ALL THE PARTS.

>> SO AS YOU SEE, THE HONEY REDUCED DOWN AND HAS BEEN REABSORBED INTO THOSE CARROTS.

THEY'RE, LIKE, CONFITED.

OKAY, I HAVE A LITTLE LEMON JUICE HERE.

THAT LITTLE BIT OF ACID IS GONNA COUNTERPOINT THE SWEETNESS AND ALLOW ME TO USE A LITTLE SALT AND A LITTLE BIT OF OLIVE OIL AND THE SHERRY VINEGAR TO BUILD THOSE FLAVORS.

SO THEN I'M JUST GONNA SPOON THAT RIGHT INTO OUR FARRO.

>> Sara: SO WE HAVE A LITTLE BIT OF OLIVE OIL.

LITTLE BIT OF A SHERRY VINEGAR.

I LOVE SHERRY VINEGAR.

IT'S ONE OF MY FAVORITES.

THERE GOES OUR TARRAGON.

1/4 CUP OF FRESH TARRAGON.

1/2 CUP OF PARSLEY LEAVES.

1 CUP OF BABY ARUGULA.

>> ARUGULA.

>> Sara: OKAY.

PISTACHIOS.

>> CRUNCH ELEMENT, SO ESSENTIAL.

>> Sara: I LOVE PISTACHIO.

AND THEN THIS IS ALL THE STUFF WE PICKED UP THIS MORNING.

>> RIGHT, THOSE BEAUTIFUL SQUASH BLOSSOMS AND THE BORAGE, CHIVE FLOWERS, AND THE CHIVE PIECES.

>> Sara: OH, WOW.

OH, MY GOODNESS.

THAT GETS AN "A" PLUS IN VISUALS.

>> ISN'T THAT BEAUTIFUL?

IT'S LIKE A CARNIVAL OF COLORS AND FLAVORS.

>> Sara: OKAY, SO I'M GONNA ADD THE BUTTER NOW.

ARE YOU READY FOR ME TO DO THAT?

I KNOW IT'S LIKE THE LAST THING.

>> YEP, LET'S DO IT.

>> Sara: OKAY, SO I CAN ADD UP TO A STICK OF BUTTER.

>> UP TO, YEAH.

AGAIN, TO YOUR LIKING.

>> Sara: UH-HUH, AND WE HAVEN'T ADDED ANY SALT TO THIS YET.

DO YOU WANT TO GIVE ME A HIT?

>> SURE.

LET ME JUST TASTE WHAT YOU HAVE HERE.

>> Sara: 'CAUSE I-- THERE WAS NO SEASONING BEFORE.

IT'S GOT GREAT FLAVOR.

DOESN'T NEED MUCH.

>> Sara: WOW, THIS IS THE PERFECT FALL DISH.

>> SO NOW, TO PRESENT IT, I'M JUST GONNA TAKE OUR SALAD, PUT IT ON A PLATE LIKE THAT.

I'M GONNA TALK A LITTLE BIT ABOUT SLICING DUCK.

YOU ALWAYS WANT TO SLICE THE DUCK IN THE DIRECTION IN WHICH THE WING IS POINTING.

SO YOU WANT TO CUT ACROSS THE GRAIN.

>> Sara: AGAINST THE GRAIN.

>> RIGHT.

SO THEN WE GOT TO TAKE SOME OF THAT-- >> Sara: AND YOU WANT ME TO JUST SPOON A LITTLE BIT OF THIS OVER THE TOP?

>> THAT'S RIGHT.

JUST RIGHT OVER THE CENTER OF THE DUCK, JUST LIKE THAT.

I WAS OUT IN A FARM ALL DAY TODAY.

AND... >> Sara: WORKING HARD.

>> I'M HUNGRY.

>> Sara: YES.

HERE WE GO.

WELL, LET'S GO OVER AND SIT DOWN AND HAVE OUR DELICIOUS WINE.

>> NOT TOO SHABBY, HUH?

>> Sara: NO, WE'RE GOOD.

>> THANK YOU SO MUCH.

>> Sara: OH, THANK YOU.

>> LET'S SEE IF MATTHEW WAS RIGHT IN HIS CHOICE HERE.

MAY I?

LOOKS BEAUTIFUL.

>> Sara: IT DOES.

>> BEAUTIFUL COLOR, I LOVE IT.

>> Sara: AND THERE'S A LOVELY AROMA COMING OFF OF IT.

IT SMELLS NICE AND EARTHY, JUST LIKE OUR DUCK.

>> CHEERS.

>> Sara: MM!

WHAT DO YOU THINK?

>> AH!

I LOVE THE STEWED FRUIT AROMA.

>> Sara: THE PERFECT THING TO GO WITH THE DUCK.

>> YEAH, I THINK IT'S GONNA BE A GREAT MATCH.

THANK YOU, MATTHEW, VERY MUCH.

>> Sara: THANK YOU ALL FOR JOINING ME AND JOEY ALTMAN TODAY.

AND I HOPE THAT WE'VE INSPIRED YOU TO GO BUY SOME LOCAL INGREDIENTS AND MAKE FARM-TO-TABLE DINNERS FOR YOUR FAMILY.

SEE YOU NEXT TIME FOR MORE OF SARA'S WEEKNIGHT MEALS.

>> LOOKS SO YUMMY.

>> Sara: YES, IT DOES.

MM!

MM!

>> I HAD A LOT OF FUN TODAY.

>> Sara: SAME HERE.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

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WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

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