Eat Mendocino

2 women, 365 days, 3,878 square miles


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Getting it done: world’s easiest tomato sauce

In the words of Elizabeth, if there is only ONE THING that you are putting away for the winter, it should be tomatoes. Here’s her advice on how to get it done.

My Ukiah

When I research recipes for preserving food, I find so many refined options. And by refined, I mean complicated. They call for a long list of ingredients and a zillion steps. While I appreciate that these exist, and that people exist who like to make them (people that I wish would feed me their delicious creations), I’m just not that kind of cook. I like to take 50 lbs of tomatoes and turn it into 10 quarts of sauce in 2 hours.

I believe that these complex recipes overwhelm many people, making them feel like they couldn’t possibly put up cans of food worth eating. To those people, I have some refreshing news: NONE OF THAT COMPLEXITY MATTERS. Sure, you still have to follow the rules to safely preserve the food, but what’s inside those jars doesn’t have to take hours to prepare.

Ingredient lists are suggestions at best. I’m…

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Cucumber, tomato & basil salad for when quitting is not an option

I have a lot of silverware, way more than a single girl needs. So, when I get down to using a plastic fork, things have gotten bad.

I admit it: I would really like a hot bath and take-out tonight. Instead, I will throw together some food eventually clean my kitchen and blog. Such is the glamorous life of a locavore. There is no quitting.

Today was Farmers’ Market day, so I’ve been out and about all day, talking to people. schlepping signs, loading and unloading stuff from my “market mobile.” Now I’m home and before I can deal with my disaster of a sink, I need to eat. I’ve got a bunch of goodies from the market, and decide to throw together a quick summer salad.

Chopped cucmber, onion & tomatoes

Cucumber, tomato and basil salad

* I will leave out specific amounts, because that just depends on how much you want to make.

Diced cucumber

Halved cherry tomatoes

Chopped  red onion

Minced basil

Olive oil

Sea salt to taste

Splash of apple cider vinegar

(If I had thought of this before I devoured it, I also would have added some of the chevre that I bought today from Yerba Santa Goat Dairy…)

Toss it all together and enjoy. And, yes, I will be eating this with a plastic fork. Then, I am taking that bath.

Cucumber, tomato & basil salad


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How to make raw zucchini pasta

To me, zucchini defines summertime. Growing up in my parent’s garden in Chico (where squash could grow into baseball bats in a weekend) there was always more zucchini than we knew what to do with. Thus, I have a really hard time paying for zucchini – but here in the fogbelt, a girl has to do drastic things like wear wool socks in July and buy zucchini at the farmers’ market if she wants to believe that summer does exist, somewhere.

I love zucchini in many forms, and never really tire of it, but this has become one of my favorite ways to eat them. Zucchini pasta is the ultimate summer dish; you can use something that is abundantly available and you don’t even have to cook it. It is as fresh as it can get, super healthy, extremely easy to make and has a wonderful pasta-like texture that takes on sauce very well. Skeptics, try it before you hate on it. I have brought this to potlucks before and people didn’t even know that it wasn’t “real” pasta. I also think that this pasta would hold up well in a stir-fry if you were going for a Chinese-style noodle dish.

All you need is a veggie spiralizer like this. I purchased mine at the Living Light Culinary Institute marketplace in Fort Bragg. You can also order them through the Living Light online store.

Veggie spiralizer

It’s very simple to use. You just mount the zucchini and turn the handle to crank out the noodles. It’s easiest to use straight squash, or cut them into smaller chunks if they are crooked. This is what the spiralized zucchini noodles look like.

Zucchini pasta noodles

You can use any kind of sauce or dressing on your noodles and add other veggies, herbs/seasonings, and cheese. This time I mixed in some of Mom’s famous parsley pesto and sea salt. *Pesto lovers: using parsley is a great option when the basil isn’t growing yet.

Zucchini pasta tossed with parsley pesto

Topped off with some sungold cherry tomatoes and ready to enjoy!

Zucchini pasta w/ pesto and cherry tomatoes


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How to cook beans (not from a can)

People often ask us what has been the hardest thing about eating locally. Most of what we do is not inherently difficult; the biggest challenge is rearranging one’s life around cooking whole foods for every single meal, every day. This requires a complete lifestyle overhaul. We must always think ahead and I rarely leave the house without some kind of food stuffed in my purse. So, the hardest thing is giving up anything premade, whether it be a box of crackers or cereal, a bag of chips, or a can of beans. Honestly, I had never cooked dry beans from scratch before this year. Speckled Bayo Beans

It took us months to track down local beans, and when we did it was tremendously exciting to have a non-animal protein source. These speckled bayo beans came to us via Westside Renaissance Market and they were grown by Guinness McFadden in Potter Valley. When I made the first batch, I ate them every day for nearly every meal for a week and it felt anything but pedestrian; it was like a bean miracle. The simple becomes the miraculous when you have gone without.

Taco salad!

Local Taco SaladHuevos rancheros!

Local Huevos Rancheros

We have said many times that the point of this project is not to get everyone to do what we have done and dive into the deep end of the local food pool. Rather, we hope that people will start looking at their own plates and think about how they might start connecting with their local food supply chain. There are lots of ways to do this – from making strawberry jam to baking bread or simply making time to pick blackberries on a lovely summer day. It all starts with getting closer to the source and cooking from scratch. The more we do this, the more we realize we are capable of.

Here is my challenge to you: take one thing that you usually buy in a box, can or bag, and try making it from scratch. Just one simple thing, like beans. And if that’s where you want to start, here’s the recipe, borrowed from Nourishing Traditions (an indispensable book to have on hand in the whole foods kitchen).

Basic Beans

Makes 8-10 cups cooked beansNourishing Traditions

2 cups black beans, kidney beans, pinto beans, black-eyed peas or white beans

warm filtered water

2 tablespoons whey or lemon juice (for black beans only)

4 cloves of garlic, peeled and mashed (optional)

sea salt and pepper

Cover beans with warm water. (For black beans, stir in whey or lemon juice). Leave in a warm place for 12-24 hours, depending on the size of the bean. Drain, rinse, place in a large pot and add water to cover beans. Bring to a boil and skim off foam. Reduce heat and add optional garlic. Simmer, covered, for 4-8 hours. Check occasionally and add more water as necessary. Season to taste.

I have never been good at following recipes. I often throw in some other stuff when I’m cooking the beans. In this batch, I added onion, oregano, and kombu seaweed (for saltiness and trace minerals.)

Pot o' beans