Inspired by co-owners Doug Lipton and Cindy Daniel’s recent trip to Japan, SHED celebrates the culture, food, artistry, and heritage of that island nation during the month of October in Healdsburg.
BLOG.Notes from the Field
On a sweltering August afternoon, farmers, vacationers, brides-to-be, and home cooks gathered in the SHED Grange on Sunday to glean bits of vegetable wisdom from Chef Steven Satterfield, author of Root to Leaf and chef-owner of Atlanta’s acclaimed restaurant Miller Union. Interspersed with tastes from his book prepared by the SHED kitchen, Steven made his way through a bountiful table of summer produce and gave words of wisdom for selecting, preparing, and cooking vegetables. Among such gems were how to select chilies that naturally impart a sriracha flavor, the difference between green onions and yellow onions, how to get an eggplant perfectly charred on the outside and creamy on the inside, and the secret to preparing perfect pole beans. Take a peek and take away some vegetable secrets of your own.
Thanks to photographer Karen Preuss for capturing and sharing these images.
With deference to our country roots, the SHED Second Anniversary Hoedown was a barrel of farmstead fun celebrating our two years in business. All afternoon we toasted and two-stepped with our neighbors and friends, our valued vendors, and our hardworking staff. Some highlights:
Animals were cuddled: Sophia Bates of Front Porch Farm and the Sustainable Poultry Network brought her hatchery chickens and chicks for up close cuddling. She’s taking orders for her homestead-raised Barred Rock chickens now.
Pearl snaps were worn: along with bandanas and 10-gallon hats.
Tortillas were pressed: Founder of Chepa Healdsburg, a producer of wood and stainless steel tortilla presses, Josephina Fregosa brought along her mother and a friend to treat customers to fresh hot tortillas. They were being swooped up in the Pantry as soon as you could say ‘melted butter and fresh salsa.’
Farmers were met: Zureal Bernier of Bernier Farms came by to represent Slow Food and the Bodega Red potato, an heirloom variety brought back into circulation by the Ark of Taste, and gave tips to home gardeners. Seed potatoes are still available in our pantry for $4/lb.
Suds were sipped: Jolie Devoto of Golden State Cider poured samples of her Mighty Dry Cider to refresh the dancing masses.
Cheese was sampled: Star White of Pennyroyal Farm was the visiting cheesemonger for the day, sampling her farmstead cheeses out of the larder.
Our fermentation chef/experts.
The art of fermentation evolved from the need to preserve food far beyond what was possible before the advent of refrigerators or ice boxes. Now that we have the luxuries of the kitchen fairly sorted out, we nonetheless continue to ferment and preserve. Why? Because it’s delicious, fascinating, and because our ability to understand the teeming world of tiny organisms that fix our food has never been more accessible. (more…)
Ali and Dan’s planned dessert in development: Kefir Marshmallow – Apple Misozuke – Pecan Croquant
“Fermentation,” says Dr. Ali Bouzari, looking intently at a group of Google employees gathered around a test kitchen, “is the most powerful, complex source of flavor that we have available to us as cooks.”