Eat Good Food

Citrus Salad with Olio Nuovo

This is a salad that takes the purest foods of winter — and in California, that will always mean citrus and avocados— and marries them with olio nuovo for a light, refreshing dish that speaks of sunshine. Try it yourself at home!

Citrus Salad with Olio Nuovo
1/4 pound mâche (or substitute arugula)
1 medium fennel bulb
1-2 watermelon radishes
8-10 kumquats
3 oranges: Cara Cara or blood oranges
2 avocados, sliced ¼” thick
1/2 cup lightly toasted pistachios
2 tablespoons Champagne vinegar or white wine vinegar
1/3 cup freshly pressed olive oil (olio nuovo)
Salt and pepper

Thoroughly wash the mâche, keeping the rosettes intact, by agitating gently to remove any sand lodged at the base of the stems. Dry in a salad spinner, wrap in towel, and chill.

Using a sharp knife, cut the skin and all of the bitter white pith off of the oranges. Working over a bowl, cut in between the membranes to release the sections.

Squeeze the juice from the orange membranes into another bowl. Add vinegar and whisk in the olive oil; add a generous pinch of salt and let the vinaigrette stand for a few minutes.

Using a sharp knife or Japanese mandoline, thinly slice the kumquats, fennel, and watermelon radishes.

Gently mix everything together with the vinaigrette, adding the avocados last, and taste for salt and pepper. Arrange prettily on chilled plates, and scatter pistachios on top.

Hungry for more? Learn about olive cultivation and how we select our olive oil here at SHED. 

Artisan Producers, Chefs, Cooking, Eat Good Food, Healdsburg

SHED Olive Oil

Chef Franco Dunn sits at the SHED coffee bar intently engaged not with an espresso drink but rather, with a small plastic cup filled with olive oil. SHED pantry lead Debra Conti watches Franco carefully as he lifts the lid on the plastic cup and inhales deeply. He closes the lid and his eyes, thinking of what he’s just smelled. Then he removes the lid entirely and simply drinks the oil right down.


Cooking, Eat Good Food

Olives and Olive Oil


Olives and olive oil are such stalwarts of the kitchen that we often forget to reflect on the goodness that they bring and indeed, their role in helping to support human civilization. (more…)

Farming, HomeFarm

Nov. 4, 2014: HomeFarm Olive Harvest

In the early days of HomeFarm, SHED co-owners Doug Lipton and Cindy Daniel traveled to Provence in 1999 in search of French olive trees to add to their plantings. The trees were chosen for fruit that would be excellent cured; some 15 years later, they are beloved for the oil that they give.


Two hundred trees — Lucques, Picholines, Solonenque, and Grossane varieties — were chosen, shipped as bare root saplings the following year and, per USDA regulations, quarantined for a year before planting in 2001.


Now, mostly dry-farmed using organic and Biodynamic methods, the trees have prospered, producing their first fruit in 2008. Tradition has it that you plant grapevines for your children, olive trees for your grandchildren. Some varieties can take as long as 40 years to reach maturity, and HomeFarm’s trees have decades to go before completing their growth. But along the way, they’ll continue to provide the olive oil served in SHED’s cafe and restaurant.


On Tuesday, Nov. 4, SHED staff joined HomeFarm staff Alvaro and Inocensio in harvesting this year’s olive crop. Yield was small, about 80 percent of last year’s, due to the drought, late rains, and the December cold snap that has affected olive growers across California. Some 280 pounds of fruit were taken and immediately driven to Olivino in Hopland to be crushed in their custom facility. Olivino is one of the few crush pads in the North Bay that does small-scale presses and the owners often prepare a simple dinner for customers to share while their olives are being pressed. It’s a lovely tradition, and one we anticipate each year.


We wanted to share some photos from that gorgeous mid-autumn day. 


SHED staff new to the harvest volunteered to be a part of it. We’re so glad they came!


We’re always wowed by the visual poetry of the groves.


Our picking pails are a staff favorite and came in handy during harvest!


From the picking pail to the ag bucket, olives en route to be crushed into oil the same day they’re picked.


Artisan Producers, Foodshed, HomeFarm

Feeding Body and Mind

Community Supported Agriculture — and Art!

Winter comes and fields go fallow. With many farmer's markets shuttered for the season, getting fresh, locally-grown food becomes more difficult — and more important — than ever.

Which is why we're excited to announce our new CSA program, launching January 2014. 

The notion of a CSA is grounded in long-term support. Farmers gravitated to the concept from the Slow Money movement, which looks for sustainable ways to keep small growers in business.

Your monthly CSA crate will feature whatever is growing fresh at our HomeFarm (think: greens in winter), as well as such treats from SHED as freshly milled polenta or heirloom beans, a jar of our house-made pickled vegetables, a fresh loaf of bread from the ovens, an excellent cheese, or some olio nuevo squeezed from our own olives. However it's compiled, each crate offers $70 worth of products.

To make it easy to join, we've created a three-tiered system for you to choose from:

Three Months Get three months' worth of items for $210 and enjoy a free non-alcoholic drink from our espresso or fermentation bar upon pick-up. Plus, get 10% off the price of our weekly SHED events.

Six Months Get six months' worth of items for $420, enjoy a free non-alc drink upon pick-up, receive 10% off our events, and get a 10% storewide discount on any SHED product that might pique your interest that day.

12 Months Subscribe for a year at $840, enjoy all the other perks, and come out to our HomeFarm in 2014 for a tour and luncheon. We'd love to host you!

Community Supported ART

We're thrilled that the 10 smart women of the 428 Collective have chosen SHED as the spot in which to launch their new CSA program for the arts.

Please join us on Sunday, Dec. 8, from 10am to 1pm for a free kickoff party to learn the details. The short version is that for $500 (if you join before Dec. 31), you'll receive 10 pieces of limited-edition, signed, original art over the course of 2014. Five percent of proceeds are to be donated to the Imaginists, an innovative local theater company.

The whole thing is a gas. Come on down and join both CSA programs at the same time. Feed body and mind in the New Year.