Yolo Press Extra Virgin Olive Oil

Yolo Press Organic Extra Olive Oil

We have been eagerly awaiting the arrival of the Yolo Press extra-virgin olive oil and it's finally here! We have a very limited supply of this local treasure to offer to our Northern California Farm Fresh To You customers. This would make a great gift for the holidays but we understand if you would prefer to keep it all to yourself.

Diane and Mike Madison

Yolo Press is a small, family-run farm in Yolo county that was started by Diane and Mike Madison. The farm originally specialized in growing flowers, however, Mike was seeking another crop that worked well with the flower-growing operation, and they settled on planting an olive orchard.

Colin and Susan (apprentices of Diane and Mike)

Turns out, olives were a great idea and Mike eventually bought his own olive-oil press to turn out some of the best organic olive oil around. The oil that we are offering our Farm Fresh To You customers is a blend of Tuscan varieties, primarily Frantoio and then combined with Leccino and Pendolino. It has a good balance of fruitiness and pepper on the back of the throat, indicating that it's chock full of those good polyphenols.

The produce building (built by Mike) houses the olive oil press and Dianne's jam kitchen.

Enjoy this extra-virgin olive oil with bread, drizzled over pasta or use it to cook your favorite meal. With the shortage of Italian oils this year, get the good stuff from close to home.

How To Add Yolo Press Olive Oil to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Rain!

The first storm took three days to delivery three quarters of an inch.

In one week, the lingering Capay fall was flooded by winter. The pitter-patter of rain drops on the roofs was a welcome sensation. The monitoring of the rain gauge in the equipment yard was an exciting event. The first little storm took three days to deliver three quarters of an inch – enough to only wet everything. There was one sunny day, then the next system moved in from the west, first stacking up over the coastal foothills and then flooding the farm with showers.

In two days we received two and one quarter inches of rain!

This storm was much more exciting. In two days we received two and one quarter inches of rain. By this time, the ground was saturated. All of this water hit the trees and plants followed them down to the soil and then began the slow and methodical journey down, down, down, ending in the creek. The furrows in the fields were filled with water.

The sediment trap near the event site. Finally enough water to cause runoff!

The sediment traps filled with water. Every low spot on the farm turned into a small pond. Below all of those points was a steady stream of rain water brown with sediment that was working its way towards the creek. This is the kind of event that adds water to our reservoirs. This is the moisture that will be used to water our crops next summer.

Every low spot on the farm turned into a small pond.

The entire farm is enjoying the forced changes that rain brings. The office bustled with the chatter of people at work, who can’t work because of the rain.

The cover crops that had been sitting in the dry dirt waiting have sprung to life. They have popped up in the neat lines in which they were planted. Soon they will make the whole field green, and the soil will no longer be visible. The leaves of the fruit trees have been washed from their branches and lay on the ground ready to be incorporated into the soil again – their trees stand tall and bare.

Our tractor, rigged with our ripper and ring roller, grounded while we wait for the soil to soak up the rain. 

This last storm was a step in the right direction, but we will need many more this winter to adequately quench the thirst created over the last two years. Let’s us hope this is only the beginning of a wet few months.

Follow us on Instagram (farmfreshtoyou) and (farmerthaddeus)!

You can follow us on Instagram (farmfreshtoyou) and (farmerthaddeus). We post pictures and captions of what is going on with our farm each week.

Thanksgiving Recipes

Soon tables will set to share holiday meals with friends and family. In our family, this sharing of meals is part of what makes it the happiest season of all. Here's a little collection of seasonal recipes for those still looking for something fresh to try.

You can add any of the produce items found in these recipes and more to your upcoming delivery by Customizing Your Box in our Farm Stand Market both this week and next week. Take care and have a delicious and warm holiday! 

   

Roasted Pear and Cinnamon Scones with Chocolate Chunks  

Greet the morning with the smell of roasted pears and freshly-baked goods. This amazing scone recipe from one of our CSA members, Holly, is sure to pack a punch in the aroma department. This is one way to rouse family members and house guests out of their beds.

INGREDIENTS:
3 or 4 pears, peeled, cored, and chopped into 1″ pieces
1 1/2 cups all-purpose flour
1/4 cup granulated sugar, plus additional for sprinkling
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4″ cubes
1/4 cup unsweetend vanilla almond milk
1/4 cup semisweet or dark chocolate chunks
2 eggs, one for dough, one for egg wash

DIRECTIONS:

Preheat oven to 375°.

Place pear chunks on lightly greased baking sheet. Roast the pears until lightly browned and dried, about 20 minutes. Remove the pears from oven and allow to cool completely.

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir together until the dry ingredients are combined. Add the cooled pear chunks, butter cubes, almond milk, and one egg to the dry mixture. Stir until just combined, don’t over mix. Add the chocolate chunks to the dough and stir 5 seconds longer.

On a well-floured surface, place dough mixture and pat to a 6-inch round. Cut into 6 wedges and transfer to baking sheet, making sure to allow at least 2 inches of space between each scone. Whisk the remaining egg in a small bowl with 1 teaspoon of water and a pinch of salt. Brush the egg wash over each scone and sprinkle with sugar.

Bake scones for 25-30 minutes or until golden brown. Transfer to a cooling rack and serve when scones reach room temperature.

Author: Holly Harshman
Source: www.buttercupandbourbon.com

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Cranberry Satsuma Relish 

Some of you may already have our Mom's cranberry satsuma relish recipe from when she first shared it in our CSA box newsletters. Some folks are surprised to find that the cranberries are raw - but that's what makes this sweetly-tart recipe so fresh-tasting and delicious. The mint makes an unusual but addicting addition. Will it become a new favorite in your family?

Makes: 3 cups

INGREDIENTS:
2 cups fresh cranberries
6 satsuma mandarins, peeled, sectioned and halved
1/2 cup sugar
1/4 cup packed fresh mint, chopped

DIRECTIONS:
Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

Author: Kathy Barsotti (Farm Fresh To You)
Source: www.farmfreshtoyou.com

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Fennel and Mandarin Salad 

If you're looking to add a light salad to the table this holiday, this is a simple, delicious and healthful solution. Thin slices of fennel combine with juicy bits of mandarins in a nice pairing.

INGREDIENTS:
2 fennel bulbs
4 Satsuma mandarins
2 tbs olive oil
2 tbs white wine vinegar
salt and ground black pepper to taste

DIRECTIONS:
Remove stalks from fennel and thinly slice using a sharp knife or mandoline. Peel mandarins, break into segments and cut each segment into halves, reserving some for one tbs juice.

Add fennel and mandarin oranges with a tablespoon of the orange juice in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes before serving.

Author: Kathy Barsotti (Farm Fresh To You)
Source: www.farmfreshtoyou.com

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Brown Butter and Sage Scalloped Sweet Potatoes

This potato side dish is sure to take center stage at Thanksgiving. It incorporates all of our favorite fall flavors including sweet potatoes, sage and nutmeg. Go ahead, stir up this dish and see how many people ask to swap recipes at your holiday get together. Thanks again to Holly, one of our CSA members for sharing.

INGREDIENTS:
5 cups sweet potatoes or yams, sliced to 1/8-inch thin rounds
3 tablespoons unsalted butter
3 fresh sage leaves, minced
2 tablespoons all-purpose flour
3 cups unsweetened almond milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded Parmesan cheese, divided

DIRECTIONS:

Preheat oven to 350º.

In a saucepan over medium high heat, melt the butter and whisking frequently until it begins to brown, about 5 minutes. Add the minced sage to the brown butter and allow to cook until crisp, about 30 seconds. Add the flour to the brown butter and stir to combine, then add the almond milk, salt, pepper, nutmeg, and 1/4 cup of the Parmesan cheese to the saucepan. Stirring constantly, cook until the cheese has melted and the sauce begins to thicken, about 5-7 minutes. Remove from heat and set aside.

In a 9×9 casserole dish, place half of the sweet potatoes and cover with half of the cheese sauce. Top with the remaining sweet potatoes and then top with the remaining cheese sauce. Finally, top the scalloped potatoes with the remaining Parmesan cheese.

Bake uncovered for 60 minutes or until potatoes are soft when you insert a knife into the middle of the casserole. Let stand for 5 minutes before serving. Enjoy!

Author: Holly Harshman
Source: www.buttercupandbourbon.com

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Gluten Free Sweet Potato Pie

Looking for a quick and easy gluten / dairy / nut free dessert option for Thanksgiving? Try this very simple and delicious Sweet Potato Pie recipe from one of our CSA members, Sandi, that will allow all your guests to partake in the fine art of pie tasting.

Serves: 6 - 8

INGREDIENTS:
¾ cup roasted sweet potato puree
¾ cup coconut sugar
¼ teaspoon nutmeg
⅛ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup light coconut milk
2 large eggs
1 gluten free pie crust

DIRECTIONS:

Preheat the oven to 350 degrees.

In a large bowl, add sweet potatoes and all other ingredients.

Use a hand mixer to mix the ingredients (this will help puree the sweet potato so it is smooth).

Pour the ingredients into the ready made crust.

Bake 20-25 minutes until the middle is done.

Author: Sandi Gaertner
Source: www.fearlessdining.com

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Wine-Poached Pears with Ricotta Cream

These pears are poached in a light red-wine syrup that creates a lovely two toned effect once you dice and fan the pears to reveal a creamy interior wrapped in a ruby red syrup. Serve with a dollop of whipped and sweetened ricotta or cream. This recipe was shared with us by the wonderful author Janet Fletcher.

Serves: 2

INGREDIENTS:
1 cup dry red wine with rich color (such as Zinfandel)
1 cup water
1/3 cup sugar
1 orange zest strip
2 ripe, but firm pears
1 cup whole-milk ricotta cheese
1 Tbs sugar
1/4 tsp vanilla extract
1 Tbs very finely minced pistachio

DIRECTIONS:

Put the wine, water, sugar, and orange zest in a small saucepan. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Peel the pears with a vegetable peeler. Add them to the simmering liquid, setting them on one side. Cover with a round of parchment paper and tuck the edges of the parchment under the liquid to keep the paper inplace. Adjust the heat to maintain a gentle simmer and cook for 15 minutes.

Lift the parchment and turn the pears to the other side, then replace the parchment cover. Simmer until the pears are just tender when pierced, 10 to 12 minutes longer. They will continue to cook as they cool so don’t overcook.

With a slotted spoon, transfer the pears to a refrigerator container. Simmer the poaching liquid until reduced to ¾ cup. Cool the syrup completely, then pour it over the pears. Cover and refrigerate for at least 8 hours or up to 1 day, turning the pears in the syrup every couple of hours so they color evenly.

To make the ricotta cream, put the ricotta, sugar, and vanilla in a food processor and process until smooth.

At serving time, cut each pear in half lengthwise and core with a melon baller. Put each pear half on cutting board, cut side down. Thinly slice lengthwise, leaving the slices attached at the stem end.

Put a pear half on dessert plate. Gently press on each pear half with your hand to fan the slices. Put a dollop of ricotta cream alongside and sprinkle the ricotta cream with the pistachios. Spoon a little of the poaching syrup over the pears.

Author: Janet Fletcher
Source: Eating Local

Happy Thanksgiving!