I think if Samin Nosrat recommended eating 14-day old roadkill, I’d start looking for flattened squirrel recipes!
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There is a place in Austin called Con Olio. Their oils come chiefly from Chile. I just bought a bottle of Arbequina. They offer three from that harvest, robust, medium, and mild. I liked the robust quite a lot. They offer vinegars, chiefly infused balsamics, not my thing. They offered a Champagne, but it was too sharp and full. Anyway, this South American oil stacked up very well. Tonight I’ll toss it with Banyuls, Roland Dijon, and sel de Guerande for butter lettuce after some reheated CAV. It is a great vinaigrette at about four or five to one.
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Let me know if you need any.
Ok. Just waiting on Samin Nosrat’s rec!
(Spawn2 sees her every now and then at Berkeley Bowl - maybe I’ll ask if they can get a roadkill recommendation!)
I go with Kirklands organic because its my everyday oil, and because I have to drive past 2 Costcos to get to wother of the 2 TJs anywhere near me
I’ve been regularly using both Trader Joe’s and Costco’s Organic Extra Virgin Olive Oil for quite some time now, and I must say, both options have consistently impressed me. They not only taste fresh and rich in flavor but also offer great quality at a very reasonable price. It’s nice to have reliable organic EVOO choices that strike the perfect balance between affordability and excellent taste
I’ve recently noticed an olive tree orchard on the Interstate 80 in California, somewhere between Sacramento and Vacaville. Pretty sure it was stonefruit a year or so ago, as most of the orchards in the flat areas are.
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I miss living in California and those olive groves.
What I miss about California is the asparagus farms. In the 1950s, there were over 50,000 acres planted in asparagus in San Joaquin County. This year, less than 100 acres in San Joaquin County. Thanks, NAFTA. But I digress.
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How much water does asparagus take to grow?
(CA almonds are being pushed worldwide, but from what I’ve read I don’t think that’s a great crop for CA water-wise either.)
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I think there’s going to be more conversions to olive production from wine grapes, almonds and stone fruit in California. Olive trees are climate resilient, use less water and trees live a 100 years. Also the wine industry is in decline. And the price of decent olive oil seems pretty healthy.
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I was able to get Delta asparagus here in Ontario up until last year. It was as good as our local asparagus, and started arriving 4 weeks before Ontario asparagus is ready. I don’t buy Mexican or South American asparagus, which is available in Canada for many of the months that US and Cdn asparagus are not in season
A lot of Ontario tobacco farms have become asparagus farms over the past 30 years.
It’s not water issues that killed the asparagus crop, it was lower labor costs in Mexico and South America.
I’d be really surprised if you were getting asparagus from the Sacramento/San Joaquin Delta up until last year. The major asparagus growers in the Delta started plowing their asparagus under probably 15-20 years ago, and the last commercial packing shed (King Crown just outside Tracy, CA) went out of business before the COVID pandemic hit, so possibly Spring 2019-ish.
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My wife’s sister is married to a Mallorcan and spent several years living on the island. His father, who they lived with for quite a while, managed the family’s farm. The main crops were citrus and olives. When the olives were ripe, a large sheet would be spread under the tree and the branches given a good shake to dislodge the olives. It was a family affair and the opportunity for nice picnics when the sun got too hot. The olives would then be collected up and taken to the press at the local farmers’ co-operative. The family would get some oil back for personal use and be paid for the rest. Over the years, the co-operative has developed and has attracted foreign investment. The products are now sold under the “Fet a Soller” (Made in Soller) brand.
An altogether pleasanter experience than the annual pig killing.
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my life has been a bit of a blur since COVID, so maybe it was 2019.
it wasn’t available at chain grocery stores. I could find it at one greengrocer owned by an elderly Greek couple, who bring it some nice produce.
I definitely had a tri tip and Delta asparagus on baguette sandwich at Farm Café in Lodi on a trip around May 2014.
…..
I planted asparagus this year. It takes around 3 years to establish, but I planted roots rather than seeds this time, so we may have a few in the spring.
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Take a piece of pre-sliced good quality supermarket bread. Butter it and scatter with Parmesan/Pecorino (or other sharp cheese). Roll round spear of room temp asparagus. Eat. Good as a canape if you have guests. And several can make for lunch.
FWIW, I only buy asparagus during our six week (or so) season.
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This was a hot beef and asparagus sandwich. probably 5 ounces of beef and 3 ounces of asparagus on half a baguette.
What you’re describing sounds good but quite a different flavour profile !
I have enjoyed Wye Valley asparagus. May 2016. At Rules and at Fortnums café. I also enjoyed German asparagus in Munich in late March 2019.
I only buy asparagus from California (which may no longer be available in Canada ), Michigan, Ontario and Quebec , when it is in season. May, June and July. A friend gave me about 6 lbs from her garden the past 2 years.
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Most, if not all, the Wye Valley produce comes from one farm owned by the Chinn family. Whilst they also sell the crop in the main season, they have pretty much cornered the market early in the season with a crop presumably using poly tunnels.
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In the early part of the pandemic we ordered weekly produce boxes from Chez Panisse (really!), keeping us well fed, while supporting their farmers and other purveyors during restaurant closures. A friend and I split a gallon of Seka Hills olive oil, which was available to order along with the produce. So good, and this post reminds me that I should order again.
No nostalgia for any aspect of the pandemic, but I have to say, those produce boxes were pretty great, inspiring me to cook every day.
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