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Spring has Sprung |
The world is changing. Spring has sprung. The Magnolia trees have blossomed ... at least here in the Pacific Northwest. To those of you who are experiencing frigid cold temperatures, record snows, and hurricane force winds, it may not seem true. But the calendar says it's coming ... just as a nice clean bottle of refreshing, spring-like Meyer Lemon Olive Oil is, too.
Every year, I stress over how to wax eloquently about one of our favorite oils of the season. Never sure how to make it sound as enticing as it tastes, how to inspire you to get a bottle or two so that you, too, can enjoy one of life's simple pleasures ... at least a pleasure to the nose and the mouth.
Although, Meyer lemons are a Fall/Winter fruit, they always seem to me to be a refreshing spring and summer treat.
When combined with a good olive, it is a nice mix and a way to get around - like a good bus ride. But, when it is combined with a stellar oil, the game changes. When its roots are based on a gold medal winner of an oil ... then you have a season-transforming, life-lifting moment of pure heaven. It compels you to mix metaphors, to conjure up all things that are good.
Albert and Kim's olive trees are now 10 years old, and, like any tweenager, the trees are showing off what they have learned by putting all their effort into producing a sophisticated complex flavored oil. (The trees, that is.)
Rich and deep, with a wonderful green color, the mouth first feels the fullness of butter while the nose can smell the sweet lemon. And then, the hint of pepper sweeps in as the fullness dissipates. You feel compelled to lick your chops to get the last taste, and you end up coating your lips with a wonderful balm. You feel lighter, healthier, and warmer inside after this taste of Spring. This is an oil not to be missed!
This oil is extremely limited this year. Due to many variables that nature served up at the end of 2009, the olive harvest was 35% smaller than usual, and the lemon harvest was 50% smaller. As a result, we also have less oil too. We recommend reserving your oil now for the year.
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Chickpeas
 Chickpeas are a regular staple in American cuisine. Most everyone has a favorite hummus recipe or three, and they're an almost ubiquitous feature of the supermarket salad bar. In fact, the humble chickpea (or garbanzo bean), or ceci bean, or Indian pea... ad infinitum), is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape. Chickpeas pair well with pastas, rice, and even heartier grains like hard wheat and farro. They make a distinctive dip, of course, but they're even better in a long cooking stew. They can also be ground for flour, deep fried, or even made into sweet pastes, candies and puddings.
 For me, chickpeas were the gateway food that opened up my palate to all things Middle Eastern. When I think of chickpeas I start to crave their complimentary flavors: I want figs, nuts, parsley, sweet onions and lemons too, please. Here's a recipe that satisfies my "sweet-savory-salty-tangy" tooth and keeps me far away from the doldrums of a green lettuce salad: Cold Chickpea Salad with Figs, Olives and Pomegranate Dressing
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What's Fresh
Black Cod (Sablefish)
Season opener is coming soon! Order now. Sablefish will be available to ship the week of March 6th. Price includes overnight shipping. Please call us if you would like to purchase more than 10 pounds.
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Order ahead for Easter
 Easter Ham from A&J meats. Rick has requested that we get our Easter Ham order in soon, so that he can ensure the pig farmer will have enough on hand for our customers for Easter Sunday. Please reserve your ham by March 12th, 2010.
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