Eat Mendocino

2 women, 365 days, 3,878 square miles


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About that book…

About that book…

Dear readers,

While I can hardly believe that over six years have gone by since we completed the Eat Mendocino project, in a way the experience has never been more alive or relevant as the world slows way down, stocks up on dry beans, and joins the great pandemic sourdough bread bake-off. Know that during all of this time, not a month has gone by without thinking about the book we promised to write. To the many people who followed our journey and supported us in myriad ways, thank you for the patience you have extended us during this time. We’ve never stopped thinking about our promise to write this story, nor believing in its value.

The truth is that we were winging it, all of it, and our modest Kickstarter fundraiser only provided enough funding for us to ponder the book for a short time, while also trying to fulfill all of our donor rewards, plus acclimate back to “normal”. During this time, I did some research and outreach, learned how to even begin the process of getting a book deal, and made one promising connection with a well-known publisher that focuses on food/agriculture and sustainability.

The other truth is that we weren’t ready to work on the book right away. First, we had to acclimate to society and learn how to feed ourselves again. Then we had to focus on paying our bills. Gowan started a family farm in Caspar, tended her beautiful flock of sheep, and began turning beer waste into compost as Sustainability Manager for North Coast Brewing Company. Have you seen the videoSarah produced with Mendo local Mischa Hedges about Gowan’s carbon farming work with the brewery?

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Dahlia fireworks at Fortunate Farm (available at the farm stand now!)

Sarah grew her communications business, began working on cannabis policy and regulation, and launched a volunteer led non-profit called Good Farm Fund, which has raised over $150,000 to fund 65 infrastructure development projects on 41 local farms in five years. And we also tried to do the thirty-something thing — started noticing the tick tock of the biological clock, went to therapy, bought new mattresses for the first time, made a bunch of mistakes, reflected on the limitations of one human body in a day, and aimed to add nutrient density to the soil wherever we were.

Basically, we did what we both tend to do. We dove fully into our next projects in the present moment with a new set of things to learn and problems to solve; precisely what helped us survive on local food for a year has kept us from looking in the rearview mirror to capture it.

Maybe we did it all a bit backwards. In another version of our story, we could have played it very differently…  We  could have stocked our cupboards with local food before the year began, we could have mapped out where we were actually going to get our food, we could have gotten sponsors to underwrite us, we could have had a video crew follow us. We could have had a book deal in hand before we ever started the year, and we could have produced a weekly podcast during the adventure, but we don’t think we’d even heard of podcasts back then. We could have had any kind of plan at all that went beyond just feeding ourselves day by day, and occasionally posting about it!

But, we didn’t do those things. And maybe if we set out to, perhaps all that planning and preparation would have weighed us down, and we never would have actually started the project at all. The truth is that the time we spent doing the project far outweighed the time we set aside to plan for it, document it, or digest it.

And it’s been a lot to digest. In one year, we lived out many of the core issues in our food system, with no quick fixes to offer. Many obstacles in the supply, demand, and distribution of local food; inequity; racism; and the loss of intergenerational farming knowledge just to name a handful. How to tackle all of that? Certainly not by telling everyone to go out and eat local for a year. It would be naive and we wouldn’t have enough potatoes to feed y’all. Thinking about food system solutions is a gigantic issue that can only be tackled like surviving a pandemic – day by day.

So here we are in 2020, and our generation has never known a time like this one. We have never collectively been more aware of what we eat, and where it comes from. Or the fine line between enough and hunger that many Americans are walking. The side effects of COVID19 for those of us who are more fortunate is that life slowed down a bit and it brought us home to our kitchens and our gardens. I have more time to be with food right now, and to think about what this book means and why it matters. To be honest, I’m not sure about the latter, yet but I’m no longer letting that stop me. It’s not just about having some time to work on it, as there is also something very aligned about the world being focused on survival in a way similar to what we experienced in that year.Yes, it basically took a pandemic plus being unexpectedly unemployed for me to come back to working on the book.

It’s been like opening a time capsule. I started piecing together the chronology of the year that Gowan and I recorded on large flip chart pages on a rare lakeside getaway a few summers ago.

I’ve been reading through all the blog entries and social media posts, written notes, journal entries, and greeting cards sent to us.

In collecting, organizing, and transcribing, I am often surprised (like Doug Mosel saying, “The DNA of wheat is more complex than that of the human body” and sometimes impressed by what I find (November 2013: Sarah made fresh milled corn biscuits. What? I did?! It’s been long enough that certain memories have to be unearthed. This makes it fun, and also helps me relate to the project like a normal human and not one who’s been eating local for 365 days straight and lost all touch with reality.

As the project comes into focus for me again, writing is happening. Sometimes it looks like waking up from a dream with the perfect sentence. Sometimes it looks like writing 1,000 words in a day. Sometimes it looks like listening to podcasts about AgTech innovation while watering my large victory garden by hand and thinking about how to make regional food systems scalable in a way that works. Sometimes it looks like researching publishers and reading other books about food and farming from everyone from Depression era foodie MFK Fisher to Leah Penniman of Soul Fire Farm and author of Farming While Black and everything by Chris Newman of Sylvanaqua Farm. Sometimes it looks like baking with Mendocino Grain Project flour and thinking about the DNA of wheat and how we’ve gotten stupider trying to outsmart it? Sometimes it looks like speaking to a Point Arena High School agriculture class about our experiment via Zoom. Sometimes it looks like thinking about the privilege of the diet/food conscious movement and how to not be racist when we talk about what we choose to eat.

Here’s what you can look for as we continue to ask big questions about how to feed the world in a way that works, and as we fill the pages for the book… Lots of adorable baby lamb and flamboyant dahlia photos, and updates on local produce availability from Fortunate Farm on Facebook or Instagram. Occasional blog entries on www.eatmendocino.com with recipes and reflections, like How to make pesto out of anything. And, follow Good Farm Fund on FacebookInstagram and please, please, please, keep supporting the local farms you love.

During Shelter In Place there was a boom in CSA boxes and farm stand sales, but will it last? Keep in mind that many of these farms have lost major revenue streams in declining restaurant and farmers market sales. Farming isn’t canceled and supporting them weekly (not just liking their posts on social media) makes a really big difference.

Be safe and be kind out there!

Love yous,

Sarah


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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!

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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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Fan mail: Thanks for the love. Plus, a big announcement…

It’s almost two weeks since the “end” of our project, and we’re still digesting the past twelve months. Gowan and I met for bacon bloody marys yesterday morning at Flow in Mendocino and it was the first time we’ve seen each other this year. We compared postpartum assimilation stories from the last two weeks (such as me throwing a piece of romaine lettuce on my plate rudely at a restaurant, her crying over a plate of potatoes, eggs, biscuits and gravy and bewildering her waitress by sending it back uneaten). What we never expected is that in a way it’s harder to not eat local for us now.
Bacon Bloody Marys
Many people expected that we would rush to the grocery store and essentially reset our diets with everything that we’ve been “deprived” of for the past year. Instead, the transition is slow, awkward, and full of surprises. It’s taken me awhile to remember that certain things exist, and most trips to the store have involved a single purchase. One day I remembered cinnamon, another day sparkling water, and today it was vanilla. I didn’t even buy chocolate until Day 11.

The new dietary freedom certainly relaxes my routine, but instead of feeling liberated I feel a little lost. Food became the pendulum for my life, and the daily rhythm was comforting in its simplicity. This re-integration process has made me realize that I am a changed woman, and in a way there is no end. The greatest comfort right now is knowing that other people have also been affected by our endeavor.

Last week we got this email:

Dear Sarah and Gowan,

I just wanted to write and tell you both thank you for your blog this past year and the sharing of your journey. I came to Mendocino last February to work on a film and stayed for 2 months…during that time, I came across your story in a local paper and immediately was fascinated and started to follow your blog. I have loved every one of them and feel so fortunate to have found y’all and your stories.
I have longed for a stronger connection to food, farming and the earth and also community…reading your story helped me make that connection and to also think more about where I want my food to come from… and to take action on that.
You both have inspired me, touched me and helped me realize more about what is important to me in life…and so I want to thank you. I wish you the best of luck in your future endeavors and if I get back up to Mendocino anytime soon…would love to see what projects y’all have going on!

Sending you peace, health, prosperity and love in 2014 and beyond!

And this morning we received this one, from France (which I especially loved because I’ve had Julia Child on the mind)

Dear Eat Mendocino,

I believe in your adventure and I think this is great.
Me and my boyfriend plan to visit the Mendocino Area next month for a few days.
We are very interested into eating local, truly.
We are french and we consider eating local as a way to discover Mendocino as tourists.
Would you have some adresses to share with us? Restaurants, coffees, bars or grocery store lists so we are not completely clueless when we arrive?

Notes like these make my day. To know people have been watching, listening and connecting to our project makes feel way less alone. Because Eat Mendocino is really a beginning, for all of us. Thank you to those of you who have shared your stories with us, it means a lot. To everyone else: we’d love to hear how you are changed, seriously. Email us (eatmendocino[at]gmail.com), post on our Facebook page, or respond to this post.

And now, for the BIG news…
This is not the end of the story. Because this truly is just a beginning and there is so much more to tell, we agreed yesterday morning to write a book. For real. We will be launching a fundraising campaign tomorrow so that you can help make this happen.

Thanks for reading, eating, and changing with us this year.

Lots of Love,
Sarah


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Corn Harvest this Past Weekend

Over the hills, through the fields, into a magical corn patch we went. The corn grew red and green and handmade fresh tortillas were served to us in the field between shucking and tossing! Thank you to our badass friends who grow real, beautiful food and invite us to partake in work parties that hardly feel like work at all. I went home with a belly full of tacos and local wine with the smell of bonfire in my hair. Another day in the good life.

 

Mendocino Meats

Many thanks to everyone who helped us harvest the Oaxacan Green dent corn in Potter Valley on Saturday! We had 15 wonderful people from all over the county join us on a beautiful fall afternoon. Everyone was extremely helpful and we harvested about half of the Oaxacan Green corn. The Abenaki Calais flint corn did not produce so great, so we didn’t bother with it.

Non-GMO-Month-2013-Logo-300x149What better way to celebrate our right to choose non-GMO food than to harvest open-pollinated heirloom corn. Corn is one of the most widely planted GMO crops in this country. We have always been passionate about promoting non-GMO food and farming. In 2003/2004, Adam was an active campaigner for the successful “Yes on Measure H” campaign to ban GMO crop cultivation in Mendocino County. He has fond memories of collecting petition signatures and organizing his first fundraiser dinner! Although, while we can petition and vote…

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Roadside foraging: finding food in the most unexpected places

Truly, I have missed all of you. I needed a little break after July’s blog-a-thon so I spent a couple days alternatively doing a deep clean of my apartment and watching the entire season of Firefly. And now I feel so behind; it’s amazing how much can happen in just a couple of days in the adventures of a locavore.

Over the weekend it was verified that I have to spend a lot more time with goat udders before I am going to be able to coax milk out of them. It was also confirmed that taking the goats on a walk to pick blackberries is super fun and wonderfully symbiotic: they browse on the thorny leaves while the humanfolk go for the sweet fruits.

Milking goats (or trying to)

Yesterday I met up with sisterwife Melinda in the Anderson Valley to make a series of stops for milk, butter, plums, apples, walnuts and corn and a little wine tasting at Goldeneye.

As we were heading to the river for a sunny dip before return, Melinda suddenly says, “Our day just got more complicated,” and she looks into the rearview mirror and pulls over to turn the car around.

I assumed we had a cop on our tail. Nope, I should have known better; the “emergency” was an elderberry bush on the side of the road and obviously we couldn’t just drive past such an opportunity. We dug out a cardboard box from underneath glittery high heels and feathered boas in the backseat of the burlesque-mobile to do some impromptu gathering.

With this haul of elderberries, I will be making elderberry syrup and drying some for tea (recipes forthcoming). A cautionary note on elderberries: eating large amounts raw is very dangerous because they contain high levels of cyanide. So snack on a few while picking and cook the rest before enjoying. The most surprising roadside treasure is yet to come, though.

Today while I was walking my dog in downtown Mendocino, I saw a check laying on the side of the road. It was written for a very, very, very large sum of money, but unfortunately not made out to me. Sigh. I picked it up like any benevolent neighbor would (with the theme song of Firefly playing in my head). When I got home I tracked down the number of it’s rightful owner and called to let them know it was in good hands. It’s a small town, but I didn’t know the guy. I explained that I was the eat local girl and he recognized me from my article in the Real Estate Magazine. He said he had picked it up at the Navarro Store and once he started reading it, he sat down to read the whole thing there. Turns out that he and his partner have been growing a lot of food in Comptche for decades and they have everything from veggies to apples, peaches and AVOCADOS right now. I told him he could feel free to bring me some of this goodness, and he said, “I owe you one, I’m going to bring you food for a month.” So, I picked up a lost check and didn’t strike it rich, but I’m going to get local avocados, which is basically the same thing.


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An 8th grade English teacher made my week with this letter

My inner cup is flooded with joy and gratitude. What a week it has been. Beginning with the big article on Sunday, the week only got more momentous as it went on, which is hard to believe. Today’s major news is that I have negotiated a deal to expand the footprint of the Mendocino Farmers’ Market into a grassy field adjacent to the market, which will allow many new vendors to join with varied local products and will provide an open lawn where people can park their bikes and children can play and eat fresh strawberries. While at the market today, I got to visit with some of my favorite ladyfriends and felt so lucky to be part of something that is one of the last remaining forms of “the commons.” The farmers’ market is a truly beautiful hub of friendship, commerce and togetherness in a world where much of life can feel separate and fragmented. Also, these women and their squirrely kin are now the official models of the market!

FMladyfriends

Amidst the bustle, over 30 customers and farmers signed our postcards to Harvest Market, and I can’t wait to send all that local food love their way! I talked to a lot of people about the SF Chronicle article and was really moved by so many saying how much they appreciated the article, and to hear that organizations across the country have been sharing it to shine the light on Mendocino County’s outstanding local food efforts. This totally made up for all the late nights and keyboard weary wrists.

The real topper of this week, though, came unexpectedly. We received this message today from an eight grade English teacher in Fort Bragg:

Hi Sarah and Gowan,

I’m an 8th grade English teacher at Fort Bragg Middle School looking for some help. At the beginning of the school year we spend about 7 weeks reading The Omnivore’s Dilemma and talking about food in the US. Towards the end of the book, Pollan writes about local, sustainable and do-it-yourself food. I was hoping that one of you, or both, might be interested in coming and speaking to my students toward the end of September-beginning of October.

Also, I plan on having my students complete some sort of multi-media project about farmers in Mendo County, and was wondering if you knew anyone who might be interested in being interviewed, photographed, etc. I have scheduled a few Farmers’ Market field trips so students can get pictures there, but I know when it’s busy, the last thing a farmer wants is to talk to silly 8th graders.

Thanks so much for taking the time to read this – I hope we can work something out!

P.S. The recent SF Chronicle article, and your response, have now found their way into my curriculum!

This gave me goosebumps. And then I roasted a chicken to celebrate.

Roasted Free-Range Chicken

We have received a lot of invitations to speak at events or meet with school/community groups, and Gowan works with high school students every day at the Learning Garden in Fort Bragg. We know that education is a profoundly important part of the local food system and the schools are a natural link. But, this letter really got to me. First of all, I wish I had this teacher as an 8th grader. Lucky students. And I know the farmers will be really touched to have the next generation of eaters taking an interest in the farming life. Upon reading this, I could see all these different dots connecting at once and it finally registered that this project has reached new heights in impact and relevance, on an extremely meaningful scale.

The number of blog hits is only so important as to how many people actually give a damn. And, there are so many of you who do. You follow us daily (which is enough to make both of us blush.) You care enough to think in terms of miles when you look at your dinner plate, to ask questions, to talk about where your food comes from with your family or neighbors, to shop at the farmers’ markets even when it’s windy and foggy, to cook from scratch and to grow your own food… And, then there are some that try to make local food relevant (and even cool) to 8th graders – a tough audience at best. It’s totally goosebump-inducing.

To know that we have been able to elevate the discussion around local food, and to motivate others to create new relationships with food isn’t unforeseen, yet it’s still enough to make me take pause. Honestly, I would love to gather around the stove with Michael Pollan and writer from the SF Chronicle and make dinner and talk all night. In a way, that is what we’re doing. With different ingredients in different ways we are all cooking up the future of food.  Our story is making local food real and tangible right now, every day for our neighbors and people all around the country, and world. It’s so fricken’ cool (I am learning the names of new countries through our blog stats). It’s been a good week, and it’s not even over, yet. Now I need to sleep to get ready for a very full day at the Not So Simple Living Fair in Boonville tomorrow.


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Tell Harvest Market that you love local food!

Earlier this month, I was part of a groundbreaking meeting with the folks I love local foodat Harvest Market regarding the opening of a new local produce section at their Fort Bragg store. This is a really ambitious effort to work with many small local farms and get locally grown produce on the shelves. This will make local food a lot more accessible throughout the year, every day of the week.

Their goal is to launch soon, and I want them to know how much we – and you – love this plan. So, I created this little postcard for you to Print > Sign > Deliver. Change can be hard, and a little love always helps. Especially when it comes from customers who can’t wait to buy up all these local eats! So, click on the image, print it, write them a note in the empty space and sign your name, and drop it off in the comment box in the Fort Bragg or Mendocino stores.

I will also have a stack of postcards at my table at the Mendocino Farmers’ Market tomorrow from 12 – 2 pm, so stop by and pick one up.

Harvest Market Postcard


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How to open a wine bottle with a rock

What happens when a bunch of amazing women who are thought leaders in the food/farming movement get together for a weekend on a cattle ranch? For those who came from the coast and the Bay Area, we strip off our fog-proof layers and introduce the Potter Valley sun to our flesh. The inlanders greet us with and ATV loaded with ice chests and lead us to the river.

River bound!

Where we float on innertubes like kids, drink chilled wine, apply precautionary amounts of sunscreen to the places we can’t reach, and do what women do best: we bob around in the current, naturally flowing in and out of conversation with old friends and new faces as our bodies languidly salute the afternoon sun.

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We discuss things like the feasibility of a meat processing plant in Mendocino County, how to follow your passion for food systems change and also pay the bills, and setting boundaries with men – and baby piglets (which actually have quite a lot in common).

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The best way to summarize the amazing weekend we had is with this video. For nothing demonstrates the creative resourcefulness of a bunch of Type A food visionaries who are not waiting for a better world. We are picking up whatever tools we’ve got to make it happen, right now. Everyone has something to offer and we are all indispensable. In this case we would have been lost without Katherine’s primitive bottle busting know-how when we realized we’d brought everything but a wine opener…

We were invited to Magruder Ranch for a retreat with a group of women who work in food and ag as farmers or ranchers or media people, advocates and organizers. Basically, it was a locavore’s dream. We were surrounded by our people, filled with vibrant enthusiasm for creating a new agriculture future. Most of all, it was a chance to connect with other womenfolk, talk about life and work and health and joy and how to balance it all. And, of course we ate a TON of incredible food.

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… including TWO different kinds of local popsicles. Farmer Kyle made us these peach, mint & redwood tip delights!

Popsicles!

Eaten on the patio of Black Oak Coffee Roasters, where Gowan had a LOCAL LATTE, made with Lover’s Lane Honey and bee pollen. We were pretty much brimming with happy.

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And then we picked up berry-apple pops at Gowan’s Oak Tree farmstand on the way home. What a weekend, what a life. Thank you women, for a wonderful, heart-bursting getaway of goodness. We returned to the coast with toasted skin, renewed smiles, and sticky popsicle fingers. It’s so good to know that there are friends and colleagues out there, all over the state, country and the world who are working toward a food world that truly feeds people. But, it’s even better when we actually get to hang out together, gather around the cutting board and the stove and share a glass of wine. These comings-together are just as important as the work we are all doing; that truly is what it’s all about.


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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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Candy Cap Mushroom Ice Cream Recipe

I love my mom for many reasons. But, I especially love it when she comes to visit and I wake up to a yummy local breakfast, and a clean stove. Apparently I do did not inherit the gene that motivates you to wipe down the stove after every meal (or the one that makes you fold laundry straight out of the dryer) I decided to demonstrate my daughterly appreciation with some limited edition Mendocino grown candy cap mushroom ice cream.

Disclaimer: Writing recipes is hard because we don’t often use them, or modify them so much at whim that we don’t exactly remember what we did, but we’re just happy it’s not totally gross. We have, however, made this ice cream so many times that we have something that closely remembers a replicable recipe. When I am less than exacting or if things don’t turn out as I hoped, know I am not withholding my secrets – just admitting a highly improvisational approach to cooking. You might finding it liberating to find out that it’s hard to screw up most things.

For those of you who are not familiar of the wondrous candy cap mushroom, welcome. They have the scent and flavor of maple syrup and grow abundantly in the woods on the Mendocino Coast. We harvested ours last winter and dried them. Sadly I am down to the bottom of the jar, because we love this ice cream so much. Good thing berry season is here.

Dried candy cap mushrooms

Candy Cap Mushroom Ice Cream

2 cups of milk (we like it whole and fresh). This is the right amount for my ice cream maker – depends on your machine.

about 1/4 c. dried whole candy cap mushrooms (or approximately enough to cover the bottom of the Vitamix blender…)

a few Tbsp. of local raw honey. I used wildflower honey from Lovers Lane Farm

Equipment:

An ice cream maker. This is the Cuisinart that I have and I’ve been really happy with it.

A blender or coffee grinder.

Directions:

Begin by grinding the candy caps in the blender or coffee grinder. I use my Vitamix for this, which powders them really nicely.

Candy cap mushroom powder

Heat two cups of milk in a saucepan until the edges are just starting to simmer. Don’t let the milk burn, as always.

While milk heats, beat 3-4 eggs in a bowl with 2 Tbsp+ of honey. I have started adding a bit more honey. Beat well until blended.

*Slowly* pour the warm milk into the eggs, whisking continuously.

Add candy caps to the mixture and whisk everything together.

Pour the egg/milk mixture back into the saucepan and heat on low, stirring constantly with a big spatula. You may need to lift it off the stove to control the temp – you want it to thicken, but not curdle. This is the only delicate part of the process. Stay alert. *If* it starts to curdle, take it off the heat immediately  and whisk vigorously. It’s probably thick enough once this happens.

Chill the mixture, ideally overnight, in the fridge. In an ice cream emergency, an ice bath will do. The results are much better when the ice cream mixture has cooled completely.

When ready to make ice cream, pour into the ice cream maker. Turn on and let the magic happen. I think it usually takes about 20 minutes.

Cuisinart ICe Cream Maker