Farm-to-Fork Friday: Making stone fruit burrata salad with Camden Spit & Larder

CAMDEN SPIN LARDER. WELCOME TO CAMDEN SPIN AND LATER IN THE HEART OF DOWNTOWN SACRAMENTO AT FIVE, FIVE, FIVE CAPITAL MALL. WE’RE JOINED ON THIS WEEK’S FARM TO FORK FRIDAY BY EXECUTIVE CHEF OLIVER RIDGEWAY. GOOD. THANKS FOR JOINING US. BUT I LIKE THE WAY YOU SAY THE NAME OF THE RESTAURANT. CAN YOU SAY IT? CAMDEN SPIT AND LARDER AND EXPLAIN. CAMDEN’S YOUR SON. CAMDEN’S MY SON’S NAME. SPIT IS FOR OUR SPIT ROAST, OUR ROTISSERIE AND OUR LARDER, WHICH IS OUR PANTRY, WHICH IS SACRAMENTO. THERE YOU GO. WHICH IS SACRAMENTO, WHICH IS WHY IT’S FARM TO FORK. AND SPEAKING OF WHAT’S IN SEASON RIGHT NOW, IF YOU HEAD OUT TO THE FARMERS MARKET AT CAPITAL MALL, YOU’RE GOING TO SEE A LOT OF STONE FRUIT, RIGHT? LOTS OF STONE FRUIT. UM, KIND OF. THE FIRST OF THE SEASON CELEBRATES. SO WE’VE GOT APRICOTS, WE’VE GOT PEACHES, WE’VE GOT NECTARINES. UM, I THINK PEOPLE GET VERY EXCITED ABOUT TOMATO SEASON, BUT I REALLY FEEL THAT THAT PREPARATION THAT WE ALL KNOW AND LOVE WITH THE BARADARAN, THE OLIVE OIL AND THE BALSAMIC REALLY LENDS ITSELF TO STONE FRUIT. SO. SO YOU DON’T HAVE TO WAIT TILL TOMATO SEASON. YOU DON’T TO EAT THE BURRATA SALAD. YOU COULD DO IT WITH THE STONE FRUIT. WELL YOU CAN AND PEOPLE OFTEN USE THESE IN SWEET APPLICATIONS, BE IT COBBLERS AND VARIOUS DIFFERENT DESSERTS. BUT WHY NOT USE IT IN A SAVORY APPLICATION AT THE BEGINNING OF YOUR MEAL? YEAH, I LOVE THAT. OKAY, HOW DO WE MAKE THIS STONE FRUIT? SO I’VE GOT THIS BEAUTIFUL DISTEFANO BURRATA, AND I LIKE TO KIND OF DO THINGS UPSIDE DOWN INSTEAD OF SPRINKLING OVER THE TOP. I LIKE TO JUST SMEAR IT ON THE PLATE SCHMEAR. SO IT’S A GOOD, YOU KNOW, YOU PUT IT ON HERE AS A BASE. SO WHEN EVERYONE’S PICKING UP THE FRUIT, THEY GET A LITTLE BIT UNDERNEATH. IT ALSO CREATES A LITTLE BED. OKAY. ALL RIGHT. AND THEN WE’VE GOT TWIN PEAKS PEACHES. WE’VE GOT FROGS HOLLOW APRICOTS. WE’VE GOT NECTARINES. SO WE’RE JUST GOING TO DO A LITTLE PAN OF SHEA STONE FRUITS, DIFFERENT STONE. ME TOO I LOVE IT. AND RIGHT NOW, BECAUSE IT’S AN EARLY STONE FRUIT, IT STILL HAS A BIT OF ACIDIC TARTNESS TO IT WITH A SWEET FINISH. SO IT REALLY IS PERFECT. DID YOU GET THE STONE FRUIT AT THE FARMER’S MARKET AT THE GROCERY STORE? I GOT SOME AT THE FARMER’S MARKET. I ALSO WAS UP AT TWIN PEAKS ORCHARDS IN AUBURN. UH, YESTERDAY. SO I ACTUALLY PICKED IT MYSELF, WHICH WAS KIND OF FUN. I LOVE THAT. SO WE’VE GOT OUR FOUNDATION RIGHT THERE. OKAY, I’VE GOT THESE BEAUTIFUL, UM, CANDIED WALNUTS WHICH ARE, UM, LOCAL. ALSO MAC MADERA WALNUTS. AND HOW DID YOU CANDY THEM? WE, WE COAT THEM IN SUGAR AND THEN WE JUST ROAST THEM VERY SLOWLY UNTIL THEY CARAMELIZE. SIT AROUND. I LOVE THAT. THEN ALL THESE BEAUTIFUL HERBS. SO WE’VE GOT PURSLANE, WHICH IS LIKE A, IT’S A SUCCULENT HERB. SO IT’S VERY PEPPERY. GREAT. AND OMEGA THREES AS A LEMON FINISH TO IT ACTUALLY GROWS IN THE BRUSHES TOO. UM, BUT I GOT THIS FROM ONE OF MY LOCAL FARMERS, THIS BEAUTIFUL BASIL FRAGRANT AND THEN MINT AS WELL. BASIL AND MINT TOGETHER. BASIL, MINT AND SICILIAN SECRET, ISN’T IT? BASIL AND MINT TOGETHER? I THINK IT HAPPENS IN A LOT OF EUROPEAN PREPARATION. GREEK AS WELL. SO THEN WE’VE GOT THAT. AND THEN I LIKE TO SPRINKLE IT WITH A BIT OF GOOD SEA SALT. REALLY HIGHLIGHTS ALL THE OR THE JUICES. IT BRINGS IT OUT OF THE FRUIT. AND THEN THERE’S A REALLY GOOD GLUG OF OLIVE OIL. THIS IS LOVELY. ALSO MAC MANERA OLIVE OIL HERE AND THEN SOME SPA LIME BALSAMIC THAT WE LIGHTLY REDUCED. THAT IS SO EASY. YOU CAN MAKE THAT WHEN YOU GET HOME. SO YOU CAN EAT THIS FANCY. YOU COULD SHARE THIS IF YOU WANTED TO OR YOU COULD EAT IT YOURSELF. BUT WE HAVE ONE FOR YOU AND ONE FOR ME. EXACTLY. AND THE I THANK YOU SO MUCH. AND THAT’S IT FOR THIS WEEK’S FARM TO FORK FRIDAY FROM SAY T