Baby, Baby, We have a NEW Addition to the Crown Point Family

We have a new addition to the Crown Point Catering Family 🙂 Our THIRD generation of Hamilton’s, Little Liam is 1 week old today, born May10th, weighing in at nearly 10lbs and 22 inches long!  He’s already fitting in to 3-6 month clothes. The proud parents, Jon & Eliza Hamilton, are getting into their new roles while trying to juggle their own eat, sleep, play routine.
Avid gardeners and advocates of living off the land, it won’t be long before they are making Little Liam’s food from scratch…..
We found this great blog, on The Diva Dish, check it out! BABY FOOD 101 PART 2: WHERE TO BEGIN AND PUREEING IN BULK

Dreaming Of Summer

Our team of avid gardeners (with a little help from our friends in the worm bin) have been harvesting broccoli, cauliflower, kale & herbs.

Roses are always popping up too.

Next up for spring to summer plantings are more herbs, lettuces, squash and heirloom tomatoes. A few of our petite tomato favs are Sweet 100 and Sun Sugar – pop in your mouth goodness. And the San Francisco Fog heirloom is delish fresh with burrata or roasted to find even more depth of flavor. If you’re already dreaming of summer, check this it out!

Strawberry Season is Upon Us!

Table01In case you missed it and didn’t get the memo – STRAWBERRY SEASON IS UPON US! It’s spring, the sun is shining and things are growing.  Tis the seasons for a springy house party, pretty flowers, delicious FRESH food, all which for US equals, happy clients.

With strawberry season in full swing, we love to serve this fresh berry & mango salsa with locally caught Sea Bass. We also vegged it up and served with our grilled pasilla chiles stuffed with cheeses, pine nuts and olives. yum!  The sweet and savory combo can’t be beat!
Celebrate the season and create your own strawberry salsa.
Strawberry Mango Salsa ~ 3/4 Cup Strawberries, finely diced, 3/4 Cup Mangos, finely diced, 1/4 Cup Red Onion, finely chopped, 6 Basil Leaves, finely chopped, 1 TBSP Fresh Lemon Juice, 1/4 tsp. Sea Salt, and 1/4 tsp. Black Pepper. Combine all ingredients and allow to sit in the refrigerator for a few hours, covered. It keeps well in a sealed container for about a week.