This week, I was at the Capay Valley Ranches about an hour outside of Sacramento, California, for International Food Bloggers Conference.
The best part of the very-long and very hot tour (c’mon Sacramento, are you trying to be Phoenix?), was a beautiful, fresh, and mostly naturally gluten-free lunch at Taber Ranch Vineyard & Events Center. This place is beautiful and a perfect setting for a wedding or outdoor event (just not when it’s 110 outside). Just checkout this lunch menu! The chicken, featuring the Sriracha Infused While Balsamic Vinegar, as awesome. Both Michelle and I had seconds! CLICK HERE TO ORDER THE SRIRACHA MANGO WHITE BALSALMIC from Capay Valley Ranches!
They produce almonds at their ranch, along with three varieties of olives: Arbequina, Arbosana and Koroneiki. They are certified extra virgin olive oil. Unfortunately, you can’t try olives directly off of the tree, as apparently they need to be processed first. Things I didn’t know! I was hoping for a tree that just handed down fistfuls of black olives for me to munch on. We checked out the different varieties of olives on the branch, but I couldn’t really tell a difference. At the warehouse, we got to choose one free olive oil (Just one? C’mon, I could have easily gone through at least 2 in a month! I love olive oil!). I chose the garlic infused, because I LOVE garlic. CLICK HERE TO ORDER TO GARLIC INFUSED EVOO From Capay Valley Ranches!
But almonds, man, these are cool. I had no idea that they grew like this. I actually didn’t know how exactly they grew on trees. I guess I expected the hard shell to grow out of the branches, but they’re actually covered in a fruit-like soft pod. I had a chance to pick a few and samples almonds right off the trees.
The next time I use olive oil or make something with almond flour, I think I will definitely appreciate the hard work behind it all after this tour!
*DISCLOSURES: International Food Bloggers Conference requires posting about events during the conference.*