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From the Orchard
By Rick Mensik (Founder/Co-Owner)
After so much success in our first year in business, our family would like to
take this opportunity to thank everyone who adopted an olive tree this year. For any of you who adopted an olive tree as a
gift, we'd like to invite you to share the latest news from the orchard as well
as delicious recipes by forwarding this newsletter to the gift recipient by
using the link at the bottom of the page.
We'd also like to thank everyone who sent us compliments about our custom
labels and the delicious olive oil. We
greatly appreciate those sentiments. In particular Chef Javier Ortiz,
head chef at the Hyatt of Austin, sent a very complimentary recommendation. Thanks,
Javier!
This Christmas, as we celebrated our first year in business, I attended a
candlelight church service in Austin. The pastor pointed out that the exquisite
manger scene displayed on the stage was made from olive tree wood. "It
surely is more holy than yours at home," he said in jest.
During the course of this year, I have continued my study of olives and the
incredible history of olives. I find it
particularly interesting that for more than 4,000 years the olive tree has been
a symbol of abundance, peace, and longevity. As we end one year and begin
a new one, I hope you and your family enjoy abundance, peace, and longevity in
2010 and beyond. Happy New Year from our family to yours!
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Faraday's Kitchen Store - Wrap-up By John Gambini (Founder/Co-Owner)
We finished up events for the year at Faraday's Kitchen Store with free
tastings of our delicious olive oil all day on December 12. We were overwhelmed by the tremendous
response from shoppers visiting the store that day. We adopted many trees and sold a large number
of individual Terra Verde bottles to the Faraday shoppers.
Faraday's is the finest culinary and cookware store in the Austin area. In addition, they do an amazing job of promoting
Texas agriculture,
produce, and the people who are behind the day-to-day farming in our area.
It is with our sincerest gratitude that we thank Tony,
Melissa, Sharon,
and all the rest of the gang at Faraday's for making room for us to visit with their
customers and sell our wonderful olive oil and tree adoptions as the customers
browsed the store for great Christmas culinary bargains.
We highly recommend Faraday's for all your culinary and
cookware needs. Don't forget to pick up
a bottle of our Terra Verde olive oil while you are there!
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Day-to-Day at the Orchard By Michael
Mensik (Orchard Manager/Co-Owner)
It seems as if the "Great Texas Drought of 2009"
is over, at least for the west side of Fitzhugh Road in Dripping Springs. The
olive trees seem happy, and you can be assured that your tree (if you adopted
one) is ready for the short winter in the Hill Country. We have all of the
weeds under control, and we will begin planting legumes soon. The legumes will act as a filler crop and
will add natural nutrients to the earth to promote strong root growth for the
olive trees. Our neighbor, Grady, will begin clearing the cedar trees from
the north side of our land and the hard work of land preparation will start
again.
We're also expecting to receive the Italian Pines that will
be planted along the boundaries of the orchard. They will provide a beautiful
view for you to enjoy as you approach the property when you come out to visit
us.
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Recipes (both are found in the Go Texan Olive Oil Recipes Pamphlet)
Pork Tenderloin with Texas Vegetable Slaw Serves 8-10
5 (12-16 ounce) Texas pork tenderloins Salt and freshly ground black pepper Texas Vegetable Slaw: 1 pound carrots, matchstick cut 8 ounces of green cabbage, "angel hair" cut 8 ounces of broccoli, sliced thin 8 ounces of cauliflower, sliced thin Half of a red onion, sliced thin 12 ounces of corn kernels 1 pound baby lima beans, fresh or frozen Slaw Dressing: 1 Texas beer 4 garlic cloves Juice of 1 lemon (about 2 T.) 2 tsp. of kosher salt 2 tsp. of freshly ground black pepper 1/4 cup whole grain mustard 1/2 cup basic barbecue sauce 1/2 cup Texas olive oil
To prepare: Rub the tenderloins with salt and pepper, and grill them over a medium fire for 12 to 15 minutes, rolling them every 4 minutes to ensure even cooking. If you like your pork well done, leave it on an additional 4 to 5 minutes. Remove tenderloins from the fire and allow them to stand for about 5 minutes before cutting into ½ inch slices. Serve atop the Texas Vegetable Slaw.
For the slaw: Mix together all of the ingredients in an extra large bowl. Toss thoroughly with the dressing and refrigerate overnight. (If you are using frozen vegetables make sure they are defrosted.)
For the dressing: Place all of the ingredients, except for the oil, in a blender and purée until smooth. With the motor running, slowly pour in the olive oil, forming an emulsion. Refrigerate until ready to use.
Recipe created by Chef Michael H. Flores. Photograph by Tracey Maurer Photography. Food Styling by Mary Ellen Rose.
Tilapia with Cool Cucumber Sauce Serves 4-6
2 T. Texas olive oil 4 to 6 tilapia filets from Texas Salt and freshly ground black pepper (or try a Greek or Cajun spice blend) Dressing: 2 cups plain yogurt 2 cucumbers, peeled, halved from top to bottom, seeded and sliced 3 to 5 garlic cloves, minced 1 tsp. each salt and freshly ground black pepper Juice of 1 lemon Several sprigs of dill, chopped
To prepare: Heat Texas olive oil in a large sauté pan over a medium-high flame. Season the side of the filet that is up. Once oil is hot, place tilapia, seasoned side down in the pan and season the other side of the tilapia. Cook the fish for about two-and-a-half minutes per side (or until done). While the tilapia is cooking, combine the yogurt, sliced cucumber, salt, pepper, lemon juice and dill. Serve atop the sautéed fish.
To serve: Serve this dish with cooked Texas orzo that's been seasoned, and then drizzle with Texas extra virgin olive oil.
Recipe created by Chef Michael H. Flores. Photograph by Tracey Maurer Photography. Food Styling by Mary Ellen Rose.
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An Open Invitation
Your tree loves hugs, so don't be shy about visiting. You're always welcome
to come by the orchard, meet our family and see for yourself how we care for
the grove. It makes our day to talk to you about your tree, olives, olive oil
and their future in Texas.
Please let us know when you're coming. We'll be ready to welcome you,
personally show you to your adopted tree and give you a tour of the rest of the
orchard.
Our nearest airport is in Austin, Texas,
approximately 40 minutes from the orchard. We can send you details of how to find
us, as well as suggestions of places to stay. You're welcome anytime, but we
recommend the spring or fall to get the most from your visit.
P.O. Box 1129
2530 W. Fitzhugh Rd.
Dripping Springs, TX 78620
Phone 512.607.6512
Fax 512.607.6432
www.texashillcountryoliveco.com
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