We've said it before, but this map illustrates it perfectly...we're surrounded by the best food in the Bay Area!
It's 85 miles south from Oakland to the orchards of our new favorite grower of one of California's most unique and delicious, but nearly forgotten fruits. And it is a 40 mile trek north to the olive groves of one ofour favorite olive oil producers.
We can save you 125 miles (you will miss some gorgeous scenery) and have it to your door in no time!
NEW! B&R Farms Dried Blenheim Apricots
We're only going to make this suggestion once...please order more than one bag.
One simply will not be enough.
B & R Farms in Hollister, CA has been growing the Blenheim apricot for 75 years - it's the business of the Rossi family and they take their craft very seriously.
Blenheim apricot cultivation has dipped 90% since the late 1980s - its slow ripening, small size and fragile nature pushed it out of the supermarkets. As one of the few remaining growers of this iconic and incredibly delicious fruit, they've made it their mission to grow and dry the best possible.
B & R dries their apricots for seven days in the heat of the mid-summer sun. Over the course of that week, the apricots shed 85% of their weight...it takes six pounds of fresh apricots to make one pound of dried. What you'll get is a product with a strong honey-like flavor - chewy and sweet, the Blenheims from B & R Farms are without a doubt the best dried fruit we've ever tasted.
Blenheims are great for baking - chopped and folded into scone or cake batter and cookie dough, layered into tarts or pies or mixed into bread puddings. They're also great tossed into salads, used for sauces with pork or duck, stirred into rice pilaf and folded into stuffings. And we simply cannot stop snacking on them. There are other dried apricots out there, but once you taste these, you'll never go back.
Buy a one-pound bag of Dried Blenheim Apricots from B&R Farms now for $15.00
Arugula and Watercress Salad with Dried Apricots, Goat Cheese, Almonds and Meyer Lemon Vinaigrette
(serves 4)
- 4 cups arugula
- 2 cups watercress
- 2/3 cup chopped dried apricots
- 1/2 cup crumbled fresh goat cheese
- 1/2 cup toasted slivered almonds
- 1/2 cup, plus extra for drizzling, Katz Meyer Lemon Olive Oil
- 1/3 cup lemon juice or Sherry vinegar (the lemon juice will make for a more mellow dressing)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup thinly sliced scallions or, if you can get them, green garlic shoots
Wash and dry the greens. In a bowl, whisk together the olive oil, lemon juice/vinegar, mustard and salt and pepper. Check for seasoning.
When ready to serve, toss the greens with all but 1 tablespoon of the dressing and plate individually or in a platter or bowl. In the same bowl, toss the almonds and apricots with the remaining dressing and scatter on top of the salad. Crumble the goat cheese over top and serve with a drizzle of Meyer lemon olive oil and a shower of scallions.
NEW CROP! 2010 Katz Organic Meyer Lemon Olive Oil
This wondrous marriage of sweet and tart Meyer lemons with savory extra virgin olive oil perfectly represents the Eat Local movement. The Meyer lemons are grown to the east of us in the Suisun Valley and the olives are grown to the north in the Napa Valley.
In the Italian tradition of pressing fresh citrus in the olive mill, Albert Katz has adopted the tradition with the much lauded Meyer Lemon. Prized for its perfect balance of sweet and tart, the Meyer lemon has become the best friend of chefs and home cooks alike. This oil is absolutely vibrant, capable of brightening even the most rainy day. Drizzle atop grilled swordfish or salmon, toss into an arugula salad or top hummus with a pour. It's also ideal for finishing potatoes - baby red potatoes tossed with salt, pepper and rosemary, roasted until tender and finished with Katz Meyer Lemon Olive Oil is the perfect accompaniment to any outdoor feast.
And as if we needed any more affirmation that this product is outstanding, it was recently awarded the Gold Medal for Best of Class at the
Los Angeles Extra Virgin Olive Oil Competition. With hundreds of oils from around the world entered, this award helps bring Albert's product the acclaim it deserves.
Order a bottle of 2010 Katz Organic Meyer Lemon Olive Oil now for $25.0
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