|GOOD FOOD NEWS
Volume 8 Number 23 June 7, 2016
FIELD NOTES: Amador Olive Oil, Pine Grove
Amador Farmers Markets Starting/Olives
Our 24th year at the Amador Farmers Market is just starting up, June-October, with a few changes. Last year we moved the Jackson market from Mel’s parking area to the County Library parking lot, and this year we’ve moved the Sutter Creek market from Eureka Street to
the north parking lot on Main Street next to The Antique Gardner. Both relocations were for better visibility. Our schedule is: Saturdays 9:00-noon in Sutter Creek, Sundays 9:00-noon in Jackson, Wednesdays 4:00-7:00pm in Pine Grove town park, and Thursdays 4:00-7;00pm Aug-Sept in Plymouth town park. Come visit us!
The olive harvest was exceptionally good for most olive growers this last fall, including for me; and the fruit flies weren’t too bad. The trees seemed to love the drought, which included no rain on the blossoms. We are lucky that olives are drought tolerant and forgiving. To show folks who are curious about olive trees a photo of a Palestinian man standing in the middle of his 1,000 year old olive tree to show how ancient and rugged they can be, both the man and the tree.
My oil this year is rich, peppery and very olivy (new word?) thanks to the good year. I have a nice supply of oil, the only unfortunate aspect is that it gets heavier every year to lug around!
Amador Olive Oil
Cold Beet Soup
4 med diced cooked beets
2 c water
3 Tbsp sour cream
1 Tbsp horseradish
2 tsp fresh dill
1. Blend together beets, water, 2 Tbsp sour cream, drained
prepared horseradish, and dill. Season to taste. (Makes 3½ cups.)
2. Pour into 4 serving bowls and top each with 1 Tbsp
sour cream and a dill sprig.
Ruby Beet Slaw
1 c cooked beets cut into matchsticks
1 c grated carrots
1 c sliced red cabbage
2 Tbsp apple cider vinegar
1 Tbsp honey
1 Tbsp poppy seeds
1 tsp vegetable oil
1. Stir together beets, carrots, red cabbage, vinegar, honey,
poppy seeds, and vegetable oil.
2. Season to taste.
Middle Eastern Fava Bean Pilaf
1½ cups long-grain rice
6 tablespoons extra-virgin olive oil
Sea salt, to taste
½ pounds fresh young fava beans in pod
1 medium yellow onion, chopped
1½ teaspoons whole coriander seeds
2 garlic cloves, minced
½ cup cilantro leaves
1 lemon, cut into wedges
What To Do
1. Bring a kettle of water to a boil.
2. In a saucepan, combine rice and 2 tablespoons oil over medium-low heat. Cook, stirring, until grains are translucent, 3 minutes. Add 1½ cups boiling water and a pinch of salt. Increase heat to medium and bring water to a simmer. Cover pan and cook until rice is al dente, 15-20 minutes. Remove from heat and drain rice. Set aside and keep warm.
3. Meanwhile, prepare beans: Small, slender beans may be cooked in the pod. Remove ends and cut into 1-inch pieces. Shell larger beans and discard pods.
4. Heat 2 tablespoons oil in another saucepan set over medium-low heat. Add onions and cook until soft, 3 minutes. Add beans and mix well. Add just enough water to cover, and simmer until beans are tender, about 20 minutes. Add bean mixture to rice and stir to combine.
5. Meanwhile, in a small skillet, toast coriander seeds over medium heat until fragrant, 3 minutes. Remove and let cool. Transfer to a spice mill and grind to a coarse powder. Add remaining oil and garlic to rice and cook until garlic is softened but not browned, 3 minutes. Stir in coriander and cook until you can smell spice fragrance, 2-3 minutes. Add spice-garlic mixture to rice and beans. Garnish with cilantro. Serve with lemon wedges.