Catch Up On The Latest

The new Califronia crop of 2011 Arbequina EVOO was a hit, as well as the new introduction of our fifth innovative flavored sun-dried tomato bag, Greek Oregano!  There was a great interest in exporting our products worldwide, locations including Dubai and Australia. Thanks to all who visited the booth, and look foward to a successsful year together. A special thanks to Chef Richie for a spectacular presentation of our sun-dried tomato products, and his expertise in Italian! Buon Appetito.

Come by our booth at the 2012 San Francisco Fancy Food Show to see some of our newest items including our Bella Sun Luci Julienne-Cut with Greek Oregano, Basil, and garlic. Stop by and sample some of our delicious dishes being prepared by Chef Richi! Hope to see you there!

Learn about the Mooney Family Story... Episode 715 of America’s Heartland airs this week featuring Mooney Farms and Bella Sun Luci Products! You can watch it on RFD-TV on Wednesdays at 8pm EST and again on Sundays at 11:30pm EST. It’s also airing on PBS and public television stations across the country. Check with your local PBS/public television station for airdates and times. You can also view stories and the show at: http://www.americasheartland.org/episodes/episode_715/red_ripe_opportunities.htm

Baked Ricotta with Sun-Dried Tomatoes | Oldways Bring the fresh flavors of Italy to your table with this simple yet elegant appetizer. Use very fresh sheep's milk ricotta if you can find it. Recipe from an Italian Summer, newly collected by The Silver Spoon Kitchen, (Phaidon Press, 2010). Ingredients:  2 2/3 cups fresh ricotta 2 heaping tablespoons chopped, fresh mixed flat-leaf parsley, basil, marjoram, and/or thyme Salt and freshly ground pepper to taste 11 ounces sun-dried tomatoes 1 cup pitted black olives 1 cup shelled pistachio nuts 11 ounces ripe plum tomatoes, peeled, seeded, and chopped olive oil, for drizzling 4 basil leaves, torn 6 slices rustic bread, lightly toasted Instructions:  1. Preheat the oven to 400°F. Grease 6 individual 4-ounce ramekins and dust with flour. Combine the ricotta and herbs in a bowl and season with salt and pepper. Divide the mixture among the ramekins, and arrange the ramekins on a baking sheet. Bake for 10 minutes. 2. While…> Read More

Come by Raley’s on Notre Dame in Chico and sample some of our delicious holiday appetizers! Lisa Mooney will be serving up these tasty treats in person.  Friday Dec 2, 2-6pm &  Saturday Dec 3 10am-2pm. Raley's- Chico 2485 Notre Dame Blvd. Chico, CA 95928 530-895-0933 Buon Appetito! We look forward to seeing you there!