Winter Cocktails
If McEovy sangria wasn't enough, here's another way to warm your bones in this dreary weather... Tonight CUESA and the USBG (United States Bartenders Guild) are hosting an evening full of artisanal cocktails inspired by the winter's farmers' market. Local bartenders and mixologists will gather under the arches in the CUESA kitchen making delicious drinks full of fresh, seasonal produce. Each guest will receive two full-sized signature cocktails, along with tastes of more than twelve different bar creations, drink recipes and bites from Bay area restaurants. Tickets are $25. Tip: Don't miss the Meyer lemon cocktails made with citrus grown at McEvoy Ranch!
Tasty Tuesday w/2009 Traditional Blend
The wait is over!
Our 2009 Traditional Blend is here, and we'll be featuring it today during the farmers' market with some Cowgirl Creamery cheese for "Tasty Tuesday."
Stop in for a bite between noon and 2pm.
McEvoy Sangria
Despite the chilly winds and dark black clouds hovering over the Ferry Building clock tower all afternoon, Friday night's "Food from the Heart" was a huge success. Up and down the nave, hundreds of hungry folk sipped and snacked their way through oysters, pulled pork, blini, chocolate dipped strawberries, local wines, sangria and ice cream, all to support Slow Food San Francisco as they help the Sanchez School Garden Project.
McEvoy Sangria6 McEvoy blood oranges* 12 McEvoy meyer lemons* 8 ounces sparkling orange or lemon juice 18 ounces fresh squeezed orange juice (for a sweeter sangria, substitute apple juice) 3-4 bottles McEvoy pinot noir** 1 large, deep clear serving bowl
- Wash all citrus fruit thoroughly.
- Slice fruits first in half, lengthwise, then cut halves into 1/4-inch slices.
- Toss fruits in large serving bowl and add orange juice.
- Using a pestle or large wooden spoon, gently crush fruit to release juices.
- Add orange or apple juice and stir well.
- Pour in wine and sparkling juice, mix well.
- Refrigerate for at least 4 hours before serving.
*Organic fruits from our orchards are delivered to our Ferry Building shop on Wednesday afternoons; availability varies by season.
**McEvoy wine is not yet available for sale. In the meantime, feel free to substitute your favorite red.
Food From the Heart
Join us at the Ferry Building on Friday night from 5-8pm for the kick-off event of "Food from the Heart," then stroll the candlelit nave with your sweetheart and indulge in seasonal offerings from local wineries and FB merchants to support Slow Food San Francisco.
Last call
Out with the old, in with the new.
Our 2009 Traditional blend will be released tomorrow, so now is the time to stock up on the last few drops of our 2008 blend or hold out for the new stuff. Or both?
Enjoy 30% off 375ml and 750ml bottles of our 2008 Traditional blend online through tomorrow.
Other news:
Join us this Friday night, February 13th, for CUESA's annual "Food from the Heart" event. We'll be serving McEvoy extra virgin olive oil ice cream from Humphry Slocombe and McEvoy sangria from our own organic wine and fruits! More details to come...
And for a sneak preview of the delicious bites you'll find on Friday, join us today in the Ferry Building shop from 12pm-2pm for Tasty Tuesday. (Clue: ice cream.)
On growing olive trees....
We sell hundreds of olive trees each year at McEvoy Ranch.
Some customers buy our trees in bulk for large-scale plantings with olive oil production in mind. Other people come to us with plans to incorporate olive trees into their landscape design. Many folks, however, stumble into our Ferry Building shop, discover our trees and realize that they've always wanted to grow one of these ancient, evergreen beauties....and now they can!
And then there's the issue of fruit. Some people are dying to cure their own fruit, while others want to avoid the potential mess of olive droppings and simply enjoy the thin, silvery leaves. Fortunately at McEvoy Ranch, we have options.
In addition to the Italian varietals used in our olive oil, we sell a wide array of olive varietals from Greece, Spain and France. Some trees can produce fruit on their own, such as the Tuscan varietal, Frantoio, while others require pollination by another tree. Therefore, customers can encourage or discourage fruit by controlling their tree's environment.
For more information on our olive trees and pricing, please visit the nursery section of our website.
And if you've already got a tree and still waiting for fruit, here's a little more info from the "Home and Garden" section of Sunday's Chronicle:
Barren Olive Trees May Need Pollen or More Water.
Good Things Come in Wooden packages
Tis the season for twos so treat your sweetheart to a beautiful wooden gift box filled with a duo of McEvoy extra virgin olive oils.
Inside each box, we've filled a pair of beautiful 150ml nesting bottles with the last precious drops of our Olio Nuovo blend and our 2008 Traditional blend.
We'll be selling these lovely gifts for $25 exclusively in our Ferry Building shop through Valentine's Day.
To ensure availability, please call the shop at (415)291-7224.
Tapenade on Tuesday
Olive Tapenade
| 1 jar of McEvoy Ranch Olives |
| McEvoy Ranch Extra Virgin Olive Oil |
| clove of garlic |
| a couple leaves of fresh basil |
| 1 anchovy fillet |
| about a teaspoon of capers, to taste |
| about a tablespoon of fresh lemon juice |
Pit 1 5.5oz jar of McEvoy Ranch olives. Combine the olives, garlic, basil, anchovy fillet, capers and lemon juice in a food processor. Pulse to combine. Drizzle in a few tablespoons of our olive oil, pulsing again to form a coarse paste. Spread generously on crostini and enjoy!
Miner's Lettuce Cups
This wild succulent green is just popping up at the ranch, and if you haven't yet had the pleasure of tasting sweet, tender Miner's lettuce leaves, here's your chance.
Claytonia Perfoliata (also known as Winter purslane or Indian lettuce) is native to the coastal and mountain regions of the Pacific Northwest. It was commonly eaten by Native Americans and named for California gold miners who savored its vitamin C-rich leaves after cold, harsh winters to prevent scurvy.
Miner's lettuce makes an excellent wilted stand-in for spinach in sautes or veggie stir-frys, but it really shines when eaten raw. The heart-shaped leaves make a beautiful salad green, and also function quite well as vessels for little green olive oil bites. A bit like tiny lily pads, they form a nice, shallow cup, ideal for a biteful of fish, cheese or simple herb salad.
Here's a quick recipe we often do in the shop this time of year:
Miner's Lettuce Cups 1/2 lb. Buffalo Mozzarella 1 bunch Miner's lettuce* Sea Salt McEvoy Ranch extra virgin olive oil Fresh herbs or microgreens for garnish, if desired 1. Carefully wash and dry Miner's lettuce. 2. Trim stems to the base of each leaf, then arrange greens on a serving platter. 3. Cut the mozzarella into half-inch cubes and spoon a couple cubes of cheese into each leaf. 4. Sprinkle cups with salt and fresh herbs, if available, then finish each bite with a liberal drizzle of McEvoy olive oil. 5. Serve immediately. Enjoy!*Miner's lettuce is available in our Ferry Building shop on Wednesday afternoons. Call 415-291-7224 to ensure availability.
Petaluma Pickles
It all started late last summer. We were sitting on pounds and pounds of heirloom cucumbers, but not enough people to eat them all! (There's only so much gazpacho one can eat in a month.) So, we decided on pickles ("bread & olive oil"-style, if you know what I mean), to savor the late summer bounty all year long. We also wanted to share another taste of what's growing at the ranch with a "sweet'n' tangy" addition to our collection of estate-produced foods. Finding ourselves half-way through the cuke harvest, we had to act fast. Fortunately we'd just finished participating in Slow Food Nation so we didn't have to look far to find our master pickler. Casey Havre, founder of LouLou's Garden, was the curator of the Chutneys pavillion at SFN, so beyond the exquisite taste of her preserved foods, her reputation as a master in her field made her an obvious first choice for our pickle project. It was quite a team effort, but four months later, we have about 5 dozen jars of McEvoy pickles labeled and ready for sale! They're a thick-cut, crisp medly of Suyo Long, Mideast Prolific, mini White and Lemon cucumbers, and they're absolutely addictive. So next time you're in a cold weather, winter slump and sick to death of root vegetable soup, imagine the long, warm nights of summer and abundance of brightly colored produce in the months ahead. Then, eat a pickle. McEvoy Pickles available at our Ferry Building shop. Call 415-291-7224 to check availability.
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Julia on 03-Nov-2010 01:47 PM said: