Eat Mendocino

2 women, 365 days, 3,878 square miles


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Farm to Table Dinner: July 18th at Caspar Community Center

We are super excited to announce the first Farm to Table Dinner of the summer!

Onions

When: Friday July 18, 2014 at 7 pm

Where: Caspar Community Center

What: A delicious meal featuring locally sourced veggies, meats, cheese and grains from farms throughout Mendocino County. The meal is a surprise, based on what is seasonally available. Dinner is served in family-style courses, complete with appetizers and dessert. Vegetarian options will be available.

Who: Everyone is invited! This is a family-friendly event and children are welcome.

Why: This dinner is a benefit for the Farmers Market Food Stamp Match fund for the Mendocino & Fort Bragg Farmers Markets. This important program makes local food more affordable for all members of our community by matching Food Stamp/EBT funds. If people spend $10 in food stamps, they will be given an extra $10 in tokens for a total of $20 to spend at the farmers market. This program grows the farmers markets, supports local farms, and gets healthy, fresh food to those in need; it’s a win-win-win!

How much: Tickets are $30 in advance and $35 at the door for adults, $15 for children.

TICKETS:

Available every day at If the Shoe Fits in Fort Bragg & TWIST in Mendocino.
Also available at the Fort Bragg Farmers Market every Wednesday from 3 – 6 pm and at Mendocino Farmers Market every Friday from Noon – 2 pm from Julie & me (Sarah), the market managers.

Presented with love by Eat Mendocino and Noyo Food Forest, prepared by the Spontaneous Cafe

We hope you all will join us, and bring your friends and neighbors. It takes the whole village to feed the village!

Email eatmendocino@gmail.com with questions, or to RSVP or volunteer. We need people to help with all aspects of the event including food prep/cooking, serving, and clean-up.

We are also collecting items for the silent auction, so let us know if you’d like to donate something you do or make!

Love,
Sarah


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Farm to Table Harvest Feast: A Benefit for Mendocino County School Gardens

Farm to Table Harvest Feast

We are delighted to bring the Farm to Table Dinner experience to our inland community this fall, to help keep school gardens open throughout the county.

Eat Mendocino Presents a Farm to Table Harvest Feast

Hosted at Black Oak Coffee Roasters (476 N. State Street, Ukiah)

Saturday November 9th, 2013

Join us for a 100% Mendocino-grown harvest dinner paired with local wine and coffee

6:00 pm: Open wine bar & behind-the-scenes tour of the roasting room

6:30 pm: Dinner begins

This is a benefit to help save Mendocino County’s School Gardens. We will be raising funds for the Garden Enhanced Nutrition Education (GENE) program, to support a healthy, fresh food future for the children in our community.

Tickets will be available at Black Oak Coffee Roasters and Westside Renaissance Market in Ukiah. Or email eatmendocino@gmail.com to RSVP.

$50 advance/$55 at the door

Contact Sarah for more info (707) 593-6135

Read more about the funding crisis for Mendocino County School Gardens and learn what you can do about it (in addition to coming to the dinner!)


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Birthday Dinner at the Mendo Bistro

How August did fly! Summer’s trials are the inverse of winter’s; instead of putting all of our energy into searching for food,  you must deal with the overwhelming abundance of fruit, cucumbers, squash and tomatoes. I learned how to do a bunch of new things, out of middle-of-the-night fear that anything would rot in my home. I made fruit leather, compote out of every kind of dangerously ripe fruit I could get my hands on, lots of pie, fermented pickles, fermented beets, zucchini chips, gallons of goat milk yogurt, and shoved a bunch of stuff in the freezer. Yet, things did go bad, and I feel the weight of every un-canned tomato and un-pickled cucumber in my bones. When I don’t have time to process things, I frantically try to consume everything. Waste feels sinful when I think of last winter… I’ve been eating an entire melon every day and feel like a little sugarplum fairy. We are certainly putting on our winter coats for the sparer days ahead.

On the last day of the month, I celebrated my 30th birthday in the best possible way; by someone else doing the cooking! Nicholas Petti agreed to be the chef du jour and hosted my birthday dinner party at the Mendo Bistro. This has long been my favorite place to dine out on the coast, and truly, there is no better man for the job. The event required a week of collaboration and shuttling ingredients his way, including salt, apple cider vinegar, olive oil and goat milk. We met at the Mendocino Farmers’ Market the day before to shop for the produce and make some final decisions. A few days before, I actually felt guilty about putting someone else through all this work, and wondered if I should have just cooked the meal myself. Then I realized that I don’t even have a dining table, nor enough plates to feed ten people. And, that I wouldn’t have to do the dishes. Plus, that Nicholas is a CHEF and this is what he loves to do. So I decided to let it happen and enjoy. It certainly was five courses of love.

My parents arrived that afternoon, and I wanted to put them right to work in true locavore style. My mom insisted that we open presents first, and then we moved all the wrapping paper out of the way to make two batches of fermented pickles, chop fruit for a peach-berry compote and make lavender goat milk ice-cream for birthday dessert. Of course I wore my new red apron and sassy birthday hat all the while.

Birthday Menu

Broccoli Soup, Broccoli Carpaccio

Roasted Carrots, Carrot-Honeycomb Puree, Carrot Chips, Carrot Top Agrodolce

Zucchini pasta and Meatball

Roasted Beets, Grilled Kale, Feta Dressing, Beet Top Pesto

Poached Salmon, Mashed Potatoes, Dill Aioli, Braised Greens

Turning 30 doesn’t feel particularly significant, but it was a wonderful and delicious day. Click below to view a slideshow of the day in pictures.


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easy summer dessert: brown butter peaches w/ chevre

Introducing our beloved sisterwife Melinda, writer of this blog entry and creator of the world’s loveliest desserts. We love it when she comes home to surround us with her love and sweetness.

i am a winter girl.  everyone who knows me well knows that i’d rather live in january than june, and i’d rather wear sweaters than sundresses.  but summer has a few perks, reasons to keep me on the rotating… and chief among these is stone fruit.  the smell of the season is wrapped in the fuzzy fur of peaches, the baby’s cheeks of apricots, the silky, sexy skin of plums.  have you ever poached a peach, to remove its skin?  it comes off in a slippery, sensual sheath… leaving behind a glowing orb of sweetness, the colour of a july sunset late – nearly bedtime.  [stone fruit are one of the worst fruits for pesticides.  if you’re unconvinced about the ickiness of conventional growing practices, try poaching an inorganic peach.  the chemical-smelling scum that rises to the top of the water will have you running for the nearest farmers market in search of sanctuary.]

anyway, this weekend was a quintessential assortment of summer days; lovely enough to mollify me with regards to the heat (yes, i think 75 degrees is ‘hot’).  on friday i spent the night with a friend who was housesitting inland, and i spent the morning perched in trees (first plum, then apricot) tossing fruit into my bag below.  ‘i should stop,’ i thought, when i had about ten pounds, but then i stood back and looked at the trees and you could barely tell that they’d been harvested.  so i went in for another ten.  the drive home was heavenly; my car blissfully redolent of sunshine and sugar.

said the woodpile to my chest, ‘at least one of us is well-stacked.’ saturday my parents and i put in the better part of the coming winter’s firewood – massive rounds of old growth fir that we loaded into, and then out of, the back of the truck.  our arms and backs and knees ached, and from finger to bicep we were covered in pitch that smelled like christmas.  when my father swung the maul over his head and brought it down on the largest rounds, my face was splattered – kissed – with fir water; not sticky yet as sap, but fresh and cool and delicately sweet.  seeing the pile that will warm you over the months to come is something to relish.  with that wood my mother will bake bread, i will mull cider, my rabbit will sleep under the stove, and our home will be warm and welcoming.  and in the broader spectrum of Eat Mendocino, our fuel source for food and warmth will be local, and its harvesting made us stronger in body and spirit both.

sunday was jam day – one of the best days of the year, ‘christmas of summertime.’  the 14 pounds of plums were ceremoniously cooked down with the last meyer lemons of the season, and safely canned into their mason jars, away from prying tongues.  if there is anything more delicious than plum jam, i haven’t yet met it.  as it is, we put by enough that all through the gray of winter we’ll have the tang and joy of summer for our hearth-baked bread.  i would like to name a daughter ‘plum,’ but erika says she’ll end up a stripper.  but then, look at me!

Peaches!

and that brings us to today.  a bus ride brought me to sarah’s door, and when gowan appeared in the afternoon she came bearing treasure:  a box of peaches that practically glowed with internal light, like souls all lined up in a row.  showing up at sarah or gowan’s is always a treat because i’m inevitably treated to a feast of epic proportions, created from colours and flavours no grocery store’s produce aisle can compile.  i rarely have anything to contribute to the meal beyond a dirty joke, since they move with the practiced dance of those who are intimately familiar with their ingredients and their purpose, but tonight i volunteered to take on dessert, since the SECOND thing people who know me well know is that i love to make dessert.  like, LOVE it.  i usually like to make it more than i like to eat it.  which is weird, i know… but in my family food is a source and sign of love, so cooking for someone is akin to making them an edible valentine.

sarah’s kitchen does not readily accept more than one cook, so i was tasked with making dessert that could be assembled while dinner (stuffed squash, purple potatoes, greek corn salad, mixed green salad…) cooked.

Sisterwife Melinda
(me)
Eat Mendocino Dinner

(dinner)

 

my grandmother had a magnet on her fridge that said ‘i love cooking with wine.  sometimes i even put it in the food.’  truer words were never written.  so it was with great fanfare that i opened a bottle of goldeneye’s jaw-dropping pinot gris, and divided it amongst the people and the pot.  i set that to simmer, reducing it until it was the colour of my favourite dark pink lipstick, and its flavours of berry and citrus had been concentrated.  at the last moment i stirred in a little honey, and then i turned to the cheese.

to some lovely Pennyroyal Farms chevre i added the zest of a meyer, as well as a squeeze of its juice, plus some honey and the chopped blossoms of some of the elegant french lavender that mendocino is so full of right now.

then came the peaches.  i heated a lovely large pat of local butter in cast iron, and when it was bubbly i put in four peach halves, cut sides down (leave the skin on or they’ll not be nearly as pretty in the end).  i fried these until the butter had browned  and the peaches were a lovely caramelized pale brown on the bottom.  i covered a serving bowl with sliced strawberries; little jewels that were almost sinfully crimson.  the peach halves rested on this bed of red, and into their pit holes (there has GOT to be a prettier word for that…) i scooped lovely little pillows of cheese.  the whole thing was bathed in the wine reduction, and garnished with lavender sprigs.  i would have liked some mint in with the berries, but the last of it had gone into the (amazingly delicious) greek salad, which was an excellent excuse.

 Brown butter peaches w/ chevre

anyway, the room was filled with mildly inappropriate moans of love as we licked our plates and wondered whether we could lick our own thighs when we dribbled nectar onto our jeans (we can’t.  oh well.).  and i am content to let summer swallow me, so long as it includes stone fruit, pink wine, and good friends.

recipe-ish:

if you’d like to recreate this magical concoction, here are some approximations:

fry 2 peaches (4 halves) in 3 tablespoons unsalted butter in cast iron, until the butter and peaches have both browned.

simmer 1.5 cups rosé until it’s reduced by half (at least.  more[which is really less] is better).  then add a spoonful of honey and stir to dissolve.

mix the zest of a meyer lemon and a generous squeeze of its juice into half a cup of soft cheese (chevre, ricotta, mascarpone…).  season with fresh chopped lavender and honey to taste.

strawberries.

and toast to the sun when you eat its glory. warning: you may find yourself inappropriately licking your plate. cheers!

Finger-lickin' good


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Save the date: Farm-to-Table Dinner & Pie Auction – August 24th

Farm to Table Dinner

There is no easier way to be a locavore than to let us feed you!

We have scheduled the next Farm-to-Table Dinner for Saturday August 24th, 2013 at the Caspar Community Center. The event is open to the public and families are welcome.

Join us for a 100% Mendocino-grown meal featuring food from local farms and the sea. Prepared with love by the infamous Chef Matt Samuelson of the Spontaneous Cafe.pies

Doors at 6pm, Appetizers and a Pie Auction at 6:30

Dinner will be served at 7 pm

If you would like to receive an email when tickets are available, please comment on this post, or email us at eatmendocino(at)gmail.com.

It takes a village to make a dinner!

We are currently recruiting reliable volunteers to help with the following tasks:

  • Publicity
  • Berry pickers (for pie!)
  • Pie-baking squad
  • Flower arrangements
  • Kitchen crew: food prep
  • Servers
  • Clean-up crew

Please contact us if you would like to volunteer in exchange for a dinner ticket.


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Meatball Monday with a side of conversation

I believe a girl should eat her veggies and have her meatballs, too. This is not a post about the importance of eating local pasture-raised, grass-fed meat. This is just a post about tonight’s dinner. I had a friend visiting from out of town and we had a summer feast of meatballs, veggie stir fry, brown rice and a sunflower sprout/sauerkraut salad, followed by candy cap ice cream. The best part of this meal was sharing it with someone. It’s always good to have an “outsider” around because it reminds me how abnormal daily life is for a locavore. After my mom’s visit this weekend I was stunned by how much more garbage is produced by packaged products. Most of my waste is compost, so I rarely have to empty my trash.

Living and breathing this project every day makes it easy to lose touch with how most of the world relates to their food, and having others in the kitchen is a really good mirror to reflect on the project. After a big meal and a long thoughtful conversation about what eating local really means to me, I don’t have the energy to tackle the dishes nor share the dinnertime wisdom, so I’ll just leave you with a snapshot of a delicious meal and say goodnight for now and I hope this finds you with full bellies.

Meatball Monday


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morning of our Farm to Table Dinner

This evening we’re feeding dinner to the community. We hope you’re coming!

Today will be a lot of rushing around, coordinating harvesting, picking flowers, laying out the jewelry I’ve been making, and watching our beloved chef Matt glide around unconcernedly deciding what he’s going to make out of the mountain of local food we’re assembling.

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You guys, we have amazing local food. Look at that cheese!

0402131008I’ll be bringing my greens mix some of you might remember from the Caspar market- the above is my saved seed strain of purple orach, with a couple of our Americorp volunteers who will be joining us at the dinner.

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Baby greens are ready to be picked, hens have been hard at work laying, goats have been milked in the cold spring mornings, our local farmers have joined together to share what they create so that we can all have dinner, 100% Mendocino county in origin.

I have to go rush around now, hope to see you later. If you haven’t gotten your tickets yet, there will be some for sale at the door, and the dinner is at the Caspar Community Center tonight at 6:30 p.m.

Loves,

-Gowan