It’s the harvest season. Our teams are gathering olives and crushing them into extra virgin olive oil at our northern California mill. We’re aren’t the only ones busy. During this time of year, farmers gather Brussels sprouts, broccoli, winter squash, apples, pears, cranberries, and more. Fall’s abundance means it’s a special time in the kitchen. After a long day at the ranch, we like to sit down for a good seasonal meal.
To help you enjoy the foods of the harvest season, we’ve compiled a list of seasonal recipes below, beginning with soup and ending with dessert. They all use a key seasonal ingredient: good extra virgin olive oil.
This roasted carrot soup – courtesy of Food52.com – takes the edge off a cold fall night. It gets added, complex flavor by first broiling the carrots until they brown and soften. Amanda Hesser and Merrill Stubbs, the culinary heavyweights behind Food52.com, note that this gives the carrots “sweet, earthy depth.” The soup uses just seven ingredients, minus the salt and pepper. It can be made in about 30 minutes. Give it a finishing drizzle of our nutty, medium-robust Arbosana oil. (Click here to see the recipe.)
During fall, root vegetables and extra virgin olive oil are a natural match. Simple. Flavorful. Easy to prepare. Just toss the root veggies – sweet potatoes, parsnips, carrots, beets – with extra virgin olive oil and oven-roast until nicely caramelized. Roast the veggies with our Everyday Fresh oil and give them a finishing drizzle of our Arbosana to provide a layer of herbaceous, nutty flavor. The recipe appears in Colorado Classique: A Collection of Fresh Recipes from the Rockies, by the Junior League of Denver. (Click here to see the recipe.)
The “apartment-size stoves” that Christopher Hirsheimer and Melissa Hamilton use in their test kitchen at Canal House lack a rotisserie. “So when we want to ‘rotisserie’ a chicken, we put the bird directly on the oven rack and slide a pan of sliced crusty bread, root vegetables, or potatoes and lemons onto the rack below to catch the flavorful juices,” they write in their book Canal House Cooks Every Day, where the recipe appears. Roast the potatoes and lemon with our Everyday Fresh, and give the chicken a finishing drizzle of our robust, peppery Miller’s Blend for added flavor. (Click here to see the recipe.)
“Apples and pork are a traditional duo, especially in the fall,” Marie Simmons writes in her book Fig Heaven, where the recipe appears. “In this pork loin the apple stuffing is embellished with cider-plumped dried figs, caramelized onions, and fresh sage. The pan juices are combined with additional cider and white wine for the sauce.” You could prepare the dish with our Everyday Fresh. (Click here to see the recipe.)
What do you get when you put oranges, fresh figs, good olive oil and rosemary in the hands of an accomplished pastry chef? “A cake that melds the luscious taste and aroma of terrific olive oil, the textural interest of cornmeal, a slight herbal back note and a subtle blush of wine,” writes the pastry studio blog, which supplied this recipe. Together with a fruit compote it becomes a great example of northern California (and Mediterranean) baking at its best.” The blog used our Arbosana for the recipe. (Click here to see the recipe.)