Apricot & Ginger Glazed Tuscan Ham


Cooking a holiday meal may seem intimidating at first, but this quick & easy 5-ingredient recipe will make entertaining a breeze. Just add roasted root vegetables, mashed potatoes & a salad for a complete meal.


Apricot & Ginger Glazed Tuscan Ham



5 lb Jansal Valley® Tuscan Roasted Ham

2 jars Kilchurn Estate® Apricot Preserve

2 T Jansal Valley® Ginger Honey

1 C Vegetable or Chicken Stock



Preheat oven to 375° F.

Place the ham on a lined sheet pan, cover lightly in foil, and roast for 20-25 minutes.

Combine the apricot preserve, ginger honey, and stock in a mixing bowl. Reserve half of the glaze and brush the ham with one half of the glaze mixture and place back in the oven to roast for 10 minutes.

Glaze the ham a second time and roast for an additional 15 minutes, or until heated through.

Serve with root vegetables, mashed potatoes, and salad for a complete meal.

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Marinated Green Beans with Almond Vinaigrette


Green almonds are a seasonal spring item, picked months before their shells harden and split to reveal conventional almonds. These fuzzy green pods are entirely edible with soft, jelly-like texture and mild grassy, sweet-tart flavor. During their all-too-brief season, we're eating them right out of hand, shaving them over appetizers, or slicing them thin to toss over salads as we have here in this bright spring recipe.


Marinated Green Beans with Almond Vinaigrette



¼ lb Green Beans / cut into ½” pieces

¼ lb Wax Beans / cut into ½” pieces

6 ea Fresh Green Almonds / thinly sliced

2 T Extra Virgin Olive Oil

3 T Domaine de Provence® Pure Almond Oil

2 cloves Fresh Garlic / minced

3 ea Scallions / chopped

2 T Jansal Valley® Lemon Honey

2 T Domaine de Provence® Tarragon Vinegar

2 t Jansal Valley® Espelette Pepper Powder

Flake Salt / to taste



Combine all ingredients in a mixing bowl, ensuring even coating of vegetables. Serve at room temperature & enjoy!

Nasturtium Blossoms


Ben, manager of the Wainer Family Farm, has been overseeing production at the fields and greenhouses since the 2015 growing season. His passion is in the process, watching seedlings germinate and grow in the greenhouse, then planting them into a well cultivated, well taken care of field. Today, he's talking about Nasturium Blossons.  Enjoy a seasonal cocktail recipe below. 

Sid Wainer Nasturtium Blossom Margarita

Nasturtium Margarita



1 Nasturtium leaf / torn

1 T Granulated Sugar

2 oz Tequila

1 oz Lime Juice

½ oz Grenadine

Nasturtium Blossom / as garnish 



In a shaker, muddle torn nasturtium leaf with sugar until bruised. Add tequila, lime juice, grenadine, and enough ice to fill the shaker. Shake vigorously, then strain into a serving glass or pour over ice. Garnish with a nasturtium flower.

Sid Wainer Nasturium Blossoms