Yesterday evening was spent at my first pomegranate harvest - a beautiful evening of picking, seeding, and juicing surrounded by the most lovely group of people at the home of Adam & Alysa Kalb in Long Beach, California. They have a stunning tree smack in the middle of their backyard and our warm southern California summer has made for an early harvest this year (pomegranate season usually runs from September to December).
Adam smoked some tri tip and grilled white corn on the cob while Alysa made sure everyone had a chilled glass of fresh pomegranate juice and champagne. The day was captured by my sister, Boo, of Wylie West Creative who has graciously shared her photographs below. Party guests went home with carafes of fresh juice and buckets of pomegranates.
I made an appetizer for the picking crew that showcased the just-harvested pomegranate seeds. Some char-grilled naan bread brushed with my parent's estate olive oil and topped with whipped feta, fresh mint, wild arugula, toasted pistachios, and pomegranate seeds. The perfect farewell to summer.
<<< Naan with Whipped Feta, Pomegranate & Arugula >>>
Grilled Naan bread (or baguette)
8 oz sheep’s milk feta (you can use goat cheese too if you prefer!)
1/4 cup pistachios, chopped
Handful of fresh mint leaves, chopped
Pinch of aleppo pepper (or red chili flakes)
3/4 cup pomegranate seeds
good olive oil for drizzling
cracked pepper, to taste
Nasturtium Flowers, optional for garnish
1. Brush your naan bread with a little olive oil. Grill until slightly charred on your BBQ
2. Whip the feta using a small food processor or blender or your stand mixer - add a drizzle or two of olive oil to the cheese and whip until smooth and fluffy. Stir in your chopped mint, aleppo pepper, and cracked pepper. Spread onto the naan bread.
3. Sprinkle Pomegranate seeds, arugula and pistachios on top of whipped feta and drizzle with good olive oil. Enjoy!