Show 532, July 1, 2023: Dewlson Family Farm, Santa Maria with Judy Paulson Part One

Judy Paulson of Dewlson Family Farm

Dewlson Family Farm in Santa Maria in the Santa Maria Valley is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. Both are retired from long careers with the Navy. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm Ron & Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China.

Currently visits are by appointment only for the safety and convenience of farm guests.

“Ron and Judy are proud of their safe, sustainable farm practices that protect the health and well-being of their family, farm associates and valued guests. This makes it possible for guests to walk their farm, eat farm-grown fruits, and enjoy coffee and tea with confidence in your safety.”

Private Farm Tours personally conducted by Judy and Ron (available by appointment on Friday, Saturday and Sunday) include Coffee Tour & Tasting, Tea Tour & Blend Creation and the Exotic Plant Tour.

Judy Paulson takes a break from the Farm Tour to join us.

Show 532, July 1, 2023: Dewlson Family Farm, Santa Maria with Judy Paulson Part Two

Judy Paulson of Dewlson Family Farm

Dewlson Family Farm in Santa Maria is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. Both are retired from long careers with the Navy. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm Ron & Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China.

Currently visits are by appointment only for the safety and convenience of farm guests.

“Ron and Judy are proud of their safe, sustainable farm practices that protect the health and well-being of their family, farm associates and valued guests. This makes it possible for guests to walk their farm, eat farm-grown fruits, and enjoy coffee and tea with confidence in your safety.”

They are active stewards of the land. For instance they collect all the rain water on the farm to satisfy their irrigation needs through systems designed and constructed by Ron.

Private Farm Tours personally conducted by Judy and Ron (available by advance appointment on Friday, Saturday and Sunday) include Coffee Tour & Tasting, Tea Tour & Blend Creation and the Exotic Plant Tour.

Judy Paulson takes a second break from minding the Lisbon Lemons to continue with us.

Lemony Brussels Sprout Salad

Beef Pad Thai by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.

Serves 4
Prep TIme: 15 minutes Cook Time: 40 minutes

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large red potatoes, cut into 2-inch cubes
  • 1/2 white onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound skirt steak
  • Kosher salt and freshly ground black pepper
  • 3–4 tablespoons freshly grated Parmesan cheese
  • Lemon Vinaigrette (recipe follows)
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
  2. Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
  3. Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
  4. over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
  5. To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette

Makes 3/4 cup

  • 1 garlic clove, minced
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  1. Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
  2. Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
  3. Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.

Roasted Cauliflower with Anchovy Bread Crumbs

Thanksgiving How to Cook it Well by Sam Sifton from Randon Houseby Sam Sifton

It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich— and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy bread crumb topping.

2 heads cauliflower
8 to 10 fresh sage leaves, roughly chopped
Zest of 2 lemons
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the anchovy bread crumbs
1⁄4 cup extra-virgin olive oil
8 anchovy fillets, rinsed and finely chopped
3 cloves garlic, peeled and finely chopped
1 shallot, peeled and diced
1 cup fresh bread crumbs

1. Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes.

2. Meanwhile, prepare bread crumbs. Heat olive oil in a sauté pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs. Cook for 5 to 7 minutes, until golden.

3. In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.

Excerpted from Thanksgiving: How to Cook it Well by Sam Sifton. Copyright ©2012 by Sam Sifton. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.