Two-Crust Pie Dough for 9-inch Pan
1/4 cup vegetable shortening
1/4 cup butter
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 cup cold water
1 tsp half-cinnamon/half-sugar mixture
1/2 tsp Demerara sugar (optional)

Using a pie dough cutter, blend shortening, butter, flour and salt together to cornmeal stage. Place in a medium bowl and slowly add cold water, mixing with a fork, until dough comes together. Add more water if necessary. Form into a ball, cover and chill at least 2 hours before rolling out.

Filling
1/3 cup tapioca flour or quick cooking tapioca
1/4 cup orange juice
3 cups sliced rhubarb
2 cups strawberries, halved
1 1/4 cups sugar
2 tsp orange zest
1 tbs butter

Mix tapioca, orange juice and zest. Let sit at least 25 minutes. Mix rhubarb and strawberries with sugar and add to tapioca. Let it sit again at least 20 minutes.

Cut the dough ball that has been chilling into two pieces, one slightly larger than the other. Roll out dough until 1/8-inch thick. Make dough 10 inches round for bottom and 9 inches round for top.

Place the filling in the shell. Top with pieces of butter evenly over entire filling mixture. Apply top crust. Trim, roll and crimp edges. Sprinkle with cinnamon sugar; then sprinkle Demerara sugar on top.

Bake 50 minutes or until golden brown and bubbly.

Savor with a glass of Dono dal Cielo Late Harvest Zinfandel. Voila! The perfect finale to a late spring day.

Recipe published in Placer County Real Food From Farmers Markets by Joanne Neft and Laura Kenny.

Grilled Skirt Steak
4 pounds skirt steak
1/4 cup red wine vinegar
3 tbs Worcestershire
2 tbs lemon juice
3 tbs garlic, minced
2 tbs rosemary, chopped
1/2 cup olive oil

Cut steak in 4 to 5-inch pieces. Mix remaining ingredients together and pour over steak. Let marinate 20 to 30 minutes before grilling.

Mushroom Red Wine Sauce
2 tbs olive oil
3 lbs mushrooms, left whole (Placer County Real Foods used baby oyster mushrooms)
1 tbs garlic, minced
Salt and pepper to taste
1 cup red wine (our Zin would be perfect…and with only using 1 cup, there’s plenty left to enjoy!)
3 cups beef stock
1 tbs butter

In a medium-sized skillet, saute the mushrooms and garlic in olive oil (heavenly aroma right there!), seasoning lightly with salt and pepper. Add the wine and stock. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, or until sauce is reduced to consistency of gravy. Remove from heat and swirl in butter. Add more seasoning if desired.

Serve with our 2008 Zinfandel and enjoy with friends and family!

Recipe published in Placer County Real Food From Farmers Markets by Joanne Neft and Laura Kenny.