Citrus fruits are among the most popular fruits used for making cocktails. Their sweet, juicy, and acidic nature enlivens drinks while bringing balance to bold flavors. Thanks to imports from countries such as Chile, Mexico, South Africa, and Australia we are accustomed to having citrus available to us throughout the year. However, unique varieties such as blood oranges are near impossible to come by outside of their domestic growing season.

The Tarocco Sunset cocktail reveals flavor notes of citrus, spice and pine promoting the bright qualities of winter. Don't miss the opportunity to share and enjoy this seasonal aperitif showcasing Frog Hollow Farm's blood orange


serving size: one drink


1 oz Gin

1oz Aperol

Juice from one Blood Orange

Soda water


8-12 oz glass

shot glass

Mixing spoon

Citrus juicer


Fill glass with ice. Pour in 1 oz of gin, 1 oz of Aperol, and juice from one blood orange. Top with a splash of soda water, mix and serve. 


Valentine's day is just around the corner, so here at Frog Hollow Farm we are experimenting with seasonal recipes that can be shared with loved ones. Many holiday feasts are aligned with agriculture and seasonality. During Thanksgiving we gather with friends and family and indulge in the abundance of the fall harvest, for the Fourth of July we celebrate by having picnics and barbeques packed with watermelon, fresh berries, and corn, and for New Years Day we seek prosperity by cooking up collard greens and black-eyed peas. With this is mind we wanted to create a seasonal recipe suitable for Valentines Day, the holiday that celebrates love!


Blood Orange Mimosa


1 ribbon of orange zest for garnish

Juice from 1/2 a Moro Blood Orange and 1 Navel Orange

3-4 ounces of Prosecco

To go along with the theme of red and pink we decided to select blood oranges as our highlighted ingredient, and agreed that mingling it with some bubbly would make an invigorating Valentines Day Mimosa. Chef Becky and I tested the recipe with the Moro Blood Oranges and some Prosecco. This combination alone was a little tart and dry. We wanted to keep the rosy color but add sweetness to the beverage so we decided to use half of the Moro and add one whole navel orange. The end product was a refreshing effervescent delight! 

This Valentines Day, begin the tradition of making your own Blood Orange Mimosas. 

Cheers to the season of citrus and love.

1 bunch of cavolo nero kale
1 apple, cut into matchstick pieces
1/2 pomegranate de-seeded
½ cup hazelnuts, toasted and shelled
¼ cup of shredded pecorino cheese
Salt to taste

1/3 cup Frog Hollow Farm Extra Virgin Olive Oil
3 tbsp of champagne vinegar
¼ tsp of salt
1 shallot, minced


For the dressing, place minced shallots in a small mixing bowl. Add a pinch of salt and Sherry vinegar, and let sit for about 5 minutes. Whisk in olive oil.

De-stem kale, stack leaves and roll them up like a burrito. Using a chef’s knife, cut kale in to tiny ribbons. Place kale in to the mixing bowl, season with salt and massage kale with hands – this will make the kale tender and a beautiful shade of green. Toss the kale with matchstick apples, pomegranates, toasted hazelnuts and dressing. Taste the salad and make adjustments as needed. Serve on a pretty plate or in a salad bowl, and garnish with pecorino cheese.

As we come into fall I find myself craving comforting foods and what could be more comforting than a grilled cheese sandwich? There are few rules that I follow to create a perfect toasty, gooey, and flavorful sandwich. First of all, I make sure to slice the cheese thinly to help it melt faster. Secondly, I cook the sandwich on a low-medium heat for a long time to ensure that the bread won’t burn and the cheese has enough time to melt. And most importantly I find cheeses that pair well with seasonal ingredients. Here are a couple grilled cheese recipes that are perfect for the fall.


Sweet Loaf Bread, sliced to ½ inch tick

Mt Tam cheese, 3 slices about ¼ inch thick

Estero Gold Reserve cheese, ¼ cup shaved

Fresh Warren Pear, ½ a pear, thinly sliced

Extra Virgin Olive Oil


Brush olive oil onto bread. Layer Mt Tam on one slice and Estero Gold Reserve on the other. Add Warren Pears on top of the Mt Tam. Close the sandwich.

Add olive oil to a frying pan and bring to low-medium heat. Place the sandwich in the pan and cook for 3 minutes on each side until golden brown.  Serve with Prosecco.



Acme’s Rye Bread, sliced ½ inch thick

Seascape cheese, 4 thinly sliced pieces

Ham, 2 thinly sliced pieces

Asian Pear chutney

Extra virgin olive oil


Brush olive oil on to both sides of the bread. Spread Asian Pear Chutney on one piece of bread, and layer the cheese and ham on the other piece. Then close the sandwich.

Brush olive oil onto a cast iron grill and turn to medium low heat. Cook for 5 minutes on each side. Remove sandwich from the grill and cut in half. Serve with a Riesling.



6 mixed stone fruits, sliced thin

1 750 ml. of sparkling water

1 bottle of sparkling Moscato d' Asti wine

Few sprigs of mint or spearmint

5 good glugs of Aperol or to taste



Mix the listed ingredients in a pitcher and refrigerate for one hour. Serve with ice.

Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue


6 tablespoons unsalted butter, melted
¼ cup local honey
3 peaches, halved no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
3 nectarines halved (no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
3 apricots halved (no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
Mascarpone, for serving
Balsamico to taste
Two mint stems to use as a brush as a baster


Light grill to medium high heat. In a small bowl, stir the melted butter with the remaining 1/4 cup of honey. Grill the halved apricots, plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the apricots, plums and peaches with the butter/honey mixture and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes or so longer.

Transfer the grilled fruit to plates and add a dollop of mascarpone and top with balasmico and zest of lemon to taste.

Recipe submitted by: Chef Mario Hernandez of The Order of the Fat Tongue

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