Simple ingredients that pack easily and combine well make for an ideal picnic.

As much as I love to cook, some of my favorite meals are simple assemblages, preferably packed as a picnic for a day of hiking or paddling. Nothing tastes better than a few simple ingredients carefully chosen to complement the season and the destination.

Beginning by the coast where Willow Creek drains to the Russian River, Ene and I hiked inland along the marshes that flank the stream, making our way up to where willow, cattail and cottonwood give way to oak and bay. We found an abandoned barn and spread our larder of goat cheese, smoked salmon, walnut baguette, radishes and cress, finished off with steaming hot tea and dried apricots. We sat in the sun listening to the creek gather itself, Ene cut some willow’s catkin and we made our return, energized by the tea and our delicious picnic at Willow Creek.

Cattails and willow grow in abundance in marshes flanking Willow Creek.

An abandoned barn is the perfect hiking destination for a picnic.

My Swedish military backpack has plenty of room for picnic gear and spare clothes.

Tagged: california coast, picnic, sonoma coast, willow creek, wowhaus

Stored in a cool place, these freshly picked pears will ripen in a few days.

“There are only ten minutes in the life of a pear when it is perfect to eat.”

- Ralph Waldo Emerson

We’ve been harvesting our pears in phases over the past week; the fruit seems to ripen unevenly on our trees, depending upon the amount of sun exposure. I begin to check them for ripeness when I notice one or two fall to the ground, usually in early September. If the fruit detaches easily when tilted sideways, it’s ripe enough to pick. We’ve learned that it’s best not to let the pears ripen fully on the tree- the fruit becomes coarse and bruises easily. Stored in a cool spot or refrigerated, the pears release ethylene and form sugars more slowly, yielding better texture and flavor. It’s still a challenge to know how best to put them to use with such a tiny window of perfect ripeness, especially when we’ve had a bumper crop like this year.

Waverly Root recommended eating ripe pears with a spoon!

Tagged: california flora, deep craft, pear, slow food, waverly root

Freshly harvested kelp drying on the garden fence

For a while after the recent tsunami in Japan, Californians were aflutter about iodine, the primary antidote to radiation exposure. In researching sources of the element I discovered that the Japanese consume about five times more than most of the rest of the world, largely because seaweed and fresh fish figure so prominently in their daily diet. Interestingly, there is a strong correlation between the Japanese consumption of iodine with both their decreased rates of cancer and increased lifespan. I also learned that the production of the chemical element, iodine, was a cottage industry in Ireland and other coastal regions in the nineteenth century, where kelp was prevalent and abundant throughout the year.

Because our local beaches yield heaps of kelp, I’ve experimented over the past few years with using it as a material for making things, with varying degrees of success. I’m now more interested in kelp as a food source, and have been foraging the flat strands and drying them in the sun for cooking. Eventually, I’d like to make a batch of pure iodine as an experiment, perhaps as a way of staining/preserving wood. Historically, iodine has be extracted from kelp by reducing it to ash, boiling and filtering the ashes, and extracting the pure element by mixing it with hydrogen peroxide.

Tagged: appropriate technology, deep craft, iodine, kelp, tsunami

the 30′ long table returns home, after weathering 5 years at the Sonoma County Museum

When we first moved our home and main studio to West Sonoma County five years ago, Ene and I were commissioned to participate in an exhibition called Hybrid Fields at the Sonoma County Museum, curated by our friend Patricia Watts. We had been milling several storm fallen Douglas Fir trees on our property at the time and proposed installing a 30′ long harvest table constructed of rough timbers for the exhibition, to be sited on a lawn adjacent to the museum. We called the project Tree Trust True and organized a public feast featuring local foods that all grow on trees for the exhibition’s opening. The event lasted just one afternoon and evening, but the table remained at the museum for the next five years, becoming a popular spot for lunches and impromptu gatherings, weathering like a giant piece of driftwood.

The table is constructed of stacked and pinned timbers, topped off with 6″ thick slabs

We recently decided to bring the table back home, return it to the site where the tree originally grew. With the help of our capable friends Hus, Rob and Angel, we disassembled the table, loaded the parts onto a 16′ flatbed truck and reassembled it back at the wowhaus compound, where it will serve as the primary site for an ongoing series of secret dinners we’ve been planning, featuring guest chefs and handcrafted tableware. The first of these is tentatively planned for October First, with chef Leif Hedendal at the helm.

Angel, Rob, Hus and Scott unload the truck

Angel, Hus, Scott and Rob assemble the table, pinning the timbers with long screws

Installation complete, the crew takes a break to savor Ene’s homemade Pozole

ENE’S POZOLE
• Saute one chopped onion, 1/2 tsp cumin and salt and pepper to taste, in olive
oil. Add to the water in the pot, as described below:
• Place a whole chicken in a pot and add enough water to fill the pot double the
height of the chicken + 8 sprigs of fresh oregano; simmer for at least 2 hours,
preferably longer, at least until the meat falls away from the bone.  Add water
as needed along with 4 cups of canned hominy. Simmer until flavors blend.
• Clean the meat from the bones; add more fresh oregano and cumin to taste, if
desired.
• Squeeze in fresh lime to taste or serve as a garnish

Serve with the following as garnish:
• Chopped Avocado
• Fresh lime slices
• Sliced jalapeno peppers
•  Salsa
• Chips or toasted tortillas can be eaten on the side, but we like to add them to the soup as well….

Enjoy!

Tagged: contemporary art, deep craft, furniture design, innovation, leif hedendal, pozole recipe, scott Constable, slow food, sonoma county museum, wowhaus

Black chanterelle (Craterellus cornucopioides)

The Late Season (text and photo by Josef Szuecs)

As I mentioned in an earlier post, mushrooms generally fruit in species dependent windows of time.  The exact timing of these windows vary from year to year, affected by a number of factors.  In the SF Bay area, we can start looking for a few wonderful late season mushrooms in December and January.  Namely, Black chanterelles (Craterellus cornucopioides), Hedgehogs (Hydnum repandum  and H. umbilicatum), and the Yellow-foot chanterelle (Cantharellus tubaeformis or Craterellus infundibuliformis).

Continue Reading »

Tagged: california flora, deep craft, josef szuecs, slow food, sonoma coast, wild mushroom

nearly ripe Hachiya Persimmon, ready to be peeled and hung to dry

Looking up at the persimmon tree’s wild constellation of fruit still languidly dangling, you’d hardly know we already picked over two bushels for drying. Ene recently discovered the Japanese art of Hoshigaki, a technique of drying fruit by a combination of open-air hanging and hand massaging. The fruit is picked before it fully ripens, with a section of branch left attached, then it is peeled and hung for several weeks, gently squeezed daily after a skin develops; the massaging brings out the sugars. Our studio is rimmed with drying persimmon, adding to the season’s festive atmosphere.

peeled persimmon are hung to dry, still attached to the branch

our Hachiya Persimmon tree is still loaded with fruit

Tagged: california flora, deep craft, DIY, gardening, hoshigaki, persimmon, phenology, slow food, traditional craft

This week my friend Josej Szuecs has graciously penned the second installment of his Mushroom Report:

Midseason Mushrooms (text and photo by Josef Szeucs)

The question is often posed to me: “When do the mushrooms start coming up?” In the western US, I start foraging two or three weeks after the first significant rainfall.  This is rain that penetrates the top leaf layer of the forest floor and moistens the underlying duff.  Usually this happens in late October or early November.  If the rain comes, I can expect of find numerous early season species.  Porcinis, golden chanterelles, oyster mushrooms, and cauliflower mushrooms (Sparassis crispa) are the prime examples. If the rain comes later, like mid-December, I can expect a poor year for those species. Continue Reading »

Tagged: california flora, deep craft, foraging, josef szuecs, mushroom, phenology, sonoma coast