A homegrown Passover menu
Fig, Onion, and Lemon Haroseth
For this savory-fruity relish, served with matzo, Giaquinta uses her own lemons and dried figs rather than the more commonly used apples.
Horseradish Beet Sauce
This vibrant, shocking pink sauce, called maror, is served with matzo along with haroseth (see preceding recipe) as part of the seder ceremony. It’s also great with short ribs during the meal.
Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes
A deeply flavorful send-off to winter ― with lots of spring vegetables thrown in. Giaquinta drew her inspiration from The Gourmet Jewish Cook (William Morrow Cookbooks, 1999; $20) by pal Judy Zeidler.
Parsnip Mashed Potatoes
Adding parsnips gives potatoes an earthy sweetness. The recipe is a variation on a dish made by Nicole Trutanich, an L.A.-area friend of Giaquinta.
Carrot and Sweet-Potato Tzimmes
Giaquinta roasts two root vegetables to sweetness for this classic Jewish dish, wonderful alongside short ribs and always a hit with her kids at Passover.
Meringue Cups with Strawberries and Meyer Lemon Curd
Nothing welcomes spring like sweet berries and tangy-floral Meyer lemons. The recipe is from Karen Mitchell, owner of the Model Bakery in nearby St. Helena. For a nondairy kosher meal, skip the curd, and fill meringues with sliced berries and sweetened berry purée.
It’s the first night of Passover. As the sun sets, friends and family assemble outdoors under a canopy of oaks and olive trees, and Amy Giaquinta lights a ceremonial candle to begin the seder.
Her garden flourishes just a few feet away. Its beauty isn’t so surprising, considering she’s a specialist in custom-growing heirloom tomato seedlings for local wineries and restaurant gardens, sells tomatoes to Dean & DeLuca, and co-owns a small organic-seed company (yountvilleseeds.com).
Just this morning she harvested basketfuls of vegetables, herbs, and Meyer lemons for the feast: haroseth (a relish of dried garden figs and lemons); fresh horseradish beet sauce; braised short ribs with parsnips, carrots, baby artichokes, and home-canned tomatoes; and lemon curd in crisp meringues.
Now the candles glow in the dusk, and her son Jeremy, her friend Rabbi Sydney Mintz, and Mintz’s son Eli bring out guitars and a saxophone for a jam session. Giaquinta smiles and says, “I love the music. And I love sharing the fruits of the garden. It’s what changes any meal, whether it’s a bowl of soup or a feast, into something special.”