If you’re looking to jazz up your holiday dinners this year and maybe start some new traditions, Amadio Ranch Heritage Farm has a bushel of ideas for you.
Christina Amadio and her husband, Eric, run the 1.5-acre Laveen farm and also sell their produce, honey, jams, pies and more at weekly pop-up markets in Ahwatukee, Gilbert and Phoenix.
“Eric and I are very hands-on,” Christina says. “We run the whole farm and have family members and very good friends who work for us and help us. Everything is very simply made with very natural ingredients.”
People line up at the Ahwatukee farm stand all year for their pies, made by hand using an old family recipe. They have an extensive selection, from classics like apple, blueberry and pecan to regional delicacies, such as strawberry rhubarb and key lime. The couple make about 2,000 pies for the December holidays.
And while Christina doesn't whip up a huge holiday meal, she has recommendations for how to add a locavore twist to your family recipes.
Amadio Ranch makes three types of honey — Laveen alfalfa, Laveen mesquite and a wildflower from Texas — that can sweeten up everything from sweet potatoes to after-dinner coffee and tea. For a ham glaze, try the mildly flavored mesquite, or, she adds, “If you want to go for a smoky taste, go for a wildflower.”
Another idea is to combine honey with their apricot jam for a ham or turkey glaze.
For the appetizer tray, they have an extensive line of pickles, including pickled okra and beets, which make for a nice color contrast. Christina suggests using garlic dill pickles in potato salad, or for more zip, try the jalapeño dill. Other appetizer ideas: Pair baked brie with cherry jam or hot peach preserves, or use plum butter on a cracker or as a dip for fresh vegetables.
Making tamales for Christmas? Amadio Ranch offers peach or chile relleno salsa, perfect for topping those treats. The peach salsa also adds a sweet note to salads and fish tacos, if you’re going for a lighter take.
For desserts (besides their pies), Christina says, “People like to make the little butter cookies with jam in the middle, so you’ve got all kinds of variety,” from berry to mango. “Then we have our FROG preserves — fig, raspberry, orange and ginger. That just says 'the holidays.’ That’s an old-world holiday taste right there on its own.”
GET THE GOODS
Ahwatukee Pop-up Market: 3:30-6:30 p.m. Fridays
Gilbert Pop-up Market: 8 a.m. to noon Saturdays
Uptown Farmers Market: 8 a.m. to 1 p.m. Saturdays
Pre-order online at amadioranch.com to pick up, and many pies can be shipped. Holiday pies will be available all locations on Dec. 23. The farm stand in Laveen is open 24/7, 365 days a year.
AMADIO RANCH'S SUGAR COOKIES
1 cup margarine (not butter)
3/4 cup vegetable oil
2 eggs
1 cup sugar
1 cup powdered sugar
1 teaspoon salt
1/2 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Colored sugar for decoration
Cream together margarine, vegetable oil, eggs, surgar, powdered sugar, salt and vanilla. Add flour, baking soda and cream of tartar. Mix well.
Take tablespoon-size scoop of dough and roll into a ball.
Press dough down with the bottom of a glass dipped in colored sugar.
Bake at 375 for 8-9 minutes until bottom of cookie is light brown.