December Newsletter
We can all agree 2020 has been like no other. The challenges of adapting to a new collective reality have not been easy: starting with staying healthy, remote learning, working from home, daily meal prep. and cooking up to three times in one day! Then we had to adjust to smaller, quieter holiday festivities with fewer family and friends, the changes to time-honored celebrations have been difficult.
However, in the last nine months, I noticed collectively, we are more creative and increasingly resourceful. We have maintained a positive attitude even on a bad day, cultivated our patience and express our gratitude more often.
I am especially thankful to those who continue to work every day to grow, produce, clean, package and prepare, transport, stock and serve us food. During an extremely stressful year, even more appreciation goes to our local, independent retail stores, bars, and restaurants As this year comes to an end, my warm wishes for a healthier, happier, and flourishing 2021.
- Consuelo
We believe everyone has the right to access fresh, healthy food.
However, in the U. S. currently, one in nine people struggle with hunger.
The U.S. Office of Disease Prevention and Health Promotion, defines food insecurity as “the disruption of food intake or eating patterns because of lack of money and other resources.”
However, it does not state that while many people do work (but cannot qualify for federal food assistance) they still suffer from hunger. These households depend on organizations to make up the difference in feeding their families including children and seniors.
As a family owned and operated food business, we are even more aware how the pandemic has exacerbated hunger and food insecurity. Our sincere thanks to you for making it possible for us to support these community and local organizations.
Lele’s Olive & Feta Flatbread
Proud Mother, grandmother, accomplished horseback rider, farmer, yoga therapist, generous friend, gracious hostess, and talented home chef Elizabeth (Lele) Frenzel Casalini shared her olive & Feta flatbread recipe. A coveted appetizer for family & friends when served with drinks before dinner or for lunch with one of Lele’s fantastic, fresh salads.
INGREDIENTS
· 1 Fresh flatbread or pizza crust
· ½ Cup Villa Graziella Organic Olio Nuovo Olive Oil + 1 Tablespoon, + extra for drizzling
· 1 Tablespoon Villa Graziella Aceto Balsamico di Modena Oro-Gold balsamic vinegar
· 4-5 Tablespoons Villa Graziella Condimento Bianco-White balsamic condiment
· 2 Cups pitted Kalamata and Castelvetrano olives chopped
· 1 Cup small cubed, Feta cheese crumbled
· 1 Tablespoon shaved Parmesan cheese
· 1 Fresh pink grapefruit, juiced to yield 2 tablespoons juice including fruit pearls (pulp or kernels)
· 2-4 Teaspoons fresh grapefruit zest
· 1 Clove of fresh garlic, minced
· Pinch each of dried basil, marjoram, red pepper, oregano, and thyme
· Pinch of pink peppercorns, skin included
DIRECTIONS
1. Marinate chopped olives and Feta cheese in Condimento Bianco, olive oil with herbs and garlic in a covered bowl for 24 hours.
2. Remove olive & cheese mixture from refrigerator set aside
3. Preheat oven to 425F°.
4. Place flatbread on a parchment paper lined cookie sheet, brush with 1 tablespoon each of gold balsamic vinegar & olive oil.
5. Top with olive & cheese mixture, bake about 8 minutes.
6. Remove from oven, sprinkle shaved parmesan cheese and transfer to a cutting board.
7. Drizzle flatbread with fresh grapefruit juice including pearls of fruit.
8. Sprinkle flatbread with pink peppercorns and peppercorn skins.
9. Finish flatbread with a dusting of grapefruit zest.
10. Slice, serve and enjoy!