|GOOD FOOD NEWS
Volume 6 Number 48 December 02, 2014
FIELD NOTES from Damas Vineyard Wine Club
We returned from ou fabuloso trip to Italy in October to great excitement: the Giants were in the World Series! And our olives were ripe and ready to harvest!! (They ripened early this year, just like the grapes and pears and pomegranates).
We decided to handle the olive harvest a bit differently this year. We hired a crew to pick our entire crop (about a ton of olives) on a Sunday. After inspecting and sorting, we loaded the olives into a honkin’ big rental truck (16’ long), then drove the load to Hollister early Monday morning. Our friend Pier Antoniucci, who grows Tuscan olive varietals in the Uva Valley near Morgan Hill, had recommended a new mill down that way, so we thought we’ take a road trip, have an adventure, and try the new mill ourselves.
It was a beautiful drive. At the Santa Pietra mill, our olives were dumped into a hopper, then carried up a conveyor belt to be washed and air-dried. The clean olives were then transferred into the building to be crushed and pressed. Inside was a state-of –the-art Pieralisi olive mill (you listening, Santa??) that crushed the olives, applied hydraulic pressure to the pulp, then used a centrifuge to separate water and particles from the golden oil. The Tuscan man running the mill declared our olives to be very clean, ( almost no fruit fly damage!) and our oil to be very good! We think so too.
Bok Choi Almond Salad
2 bunches baby bok choi
½ cup slivered almonds
½ cup fried noodles
½ cup salad oil
¼ cup caster sugar
¼ cup white vinegar
2 Tbs soy sauce
Cut the flower bottom from the end of the bok choi stalks, then finely slice, including the whiter part of the stalk. Place into salad bowl.
Lightly roast almonds in oven, keep an eye on them as they brown quickly. Roast until lightly golden.
Using a jar or dressing shaker, mix oil, sugar, vinegar and soy sauce and shake well.
Pour over bok choi, add almonds and noodles and serve.
Sunflower Greens Egg Foo Young
4 eggs, well beaten
6 ounces sunflower greens
¼ cup scallions, thinly sliced
1 cup slivers of cooked poultry, shrimp or crab meat
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder or small clove, minced
2 tablespoon cooking oil
Chili garlic sauce
Combine eggs, sunflower sprouts, onions, poultry, salt, pepper and garlic powder, mixing lightly. Heat oil in a large frying pan, using jus enough to coat the bottom (use remaining oil as needed for cooking). Pour about ¼ cup of the foo young mixture into the pan; fry as you would pancakes, turning once when set and lightly browned. Remove to hot platter and dabble with Chili garlic sauce. Makes about 10 patties.
Persimmon Salad with Ginger, Mint and Yogurt
2 tablespoons minced shallot
1 tablespoon minced fresh ginger
1 tablespoon extra virgin olive oil
3 medium-large persimmon, firm and slightly under ripe
4 to 5 tablespoons plain full-fat yogurt
2 teaspoons soy sauce
Freshly ground black pepper
1 or 2 tablespoons chopped fresh mint
In a small frying plan over medium heat, gently sauté the shallots and ginger in the olive oil until soft, about five minutes. Turn off heat and let cool.
While the ginger and shallots are cooking, slice the tops off of the persimmons and peel. Cut in half and slice into thin pieces and place into a bowl. Chop or shred the mint and set aside.
Add the shallot-ginger mixture to the persimmons, followed by the yogurt and soy sauce. Toss gently and season with the pepper. Garnish with the mint and serve at room temperature or slightly chilled.