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      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

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      LOWELL’S: Cured Anchovies

      July 26, 2019

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      LOWELL’S: Our Pizza Basics

      July 26, 2019

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      LOWELL’S: Asparagus Salad

      July 26, 2019

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      LOWELL’S: Winter Citrus Salad

      July 26, 2019

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      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

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      HANDLINE: Our House Dressing

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      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

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      LOWELL’S: Satsuma Marmalade

      July 26, 2019

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      September 2, 2019

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      August 6, 2019

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      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

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      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

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      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

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      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
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      The Art of Garnishing a Cocktail

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      Hail to the Gravenstein!

      August 20, 2019

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      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

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      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

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Local Food Matters

Celebrating the Bounty of West County with Lowell's, Handline, and Fern Bar

  • RECIPES
    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
      COLLABORATION

      The Art of Garnishing a Cocktail

      July 6, 2020

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      The Art of Garnishing a Cocktail

      July 6, 2020

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      FERN BAR

      FERN BAR: Churros

      July 29, 2019

      HANDLINE

      HANDLINE: Zero Foodprint

      September 30, 2019

      HANDLINE

      HANDLINE: Popotla Verde

      September 2, 2019

      HANDLINE

      HANDLINE: Fish Market

      August 6, 2019

      HANDLINE

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      LOWELL’S

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

      September 2, 2019

      SEAFOOD

      HANDLINE: Fish Market

      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
    • COLLABORATION

      The Art of Garnishing a Cocktail

      July 6, 2020

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      COLLABORATION

      Hail to the Gravenstein!

      August 20, 2019

      COLLABORATION

      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

      COLLABORATION

      Eli Colvin’s One Man Revolution

      February 14, 2019

  • TWO BELLY ACRES
    • TWO BELLY ACRES

      Late Summer Harvest at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      Springtime at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      LOWELL’S: End of the Year Kiwi Harvest and…

      July 26, 2019

      TWO BELLY ACRES

      Autumn Family Harvest out at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      From Whole Vegetable to Whole Farm

      February 14, 2019

  • WEST SONOMA COUNTY FIELD GUIDE
    • WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

      August 15, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: The Nectary

      July 11, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Solful

      July 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Pax Wines

      April 29, 2019

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FIELD GUIDE FEATURE: Backyard’s Wild Mushroom Chili

by Laura Montoya July 26, 2019
written by Laura Montoya July 26, 2019

Our photographer, Dawn Heumann, and I had the pleasure of visiting Daniel Kedan, Chef and Co-Owner of the Backyard restaurant in Forestville recently.  While the rain came down outside, Daniel worked his culinary magic in the kitchen, sharing one of his cooking secrets with us while preparing a large pot of incredible Wild Mushroom Chili (you won’t believe it’s Vegan!).  As Daniel talked about how the hard frost and abundant rainfall of our Northern California winter has affected his seasonal/local menu he was quick to champion the wild mushroom and the local heirloom bean, specifically the lovely locally grown Rio Zappe bean featured in this recipe.  If you are not a farmer growing your own beans, these are the farmers he loves that are growing them for you: Tierra Vegetables, Foggy River Farm, Green String Farm, and the Giving Gardens Project.  So gather your beans, your Black Trumpets and/or Chanterelles, pour yourself a glass a crisp cider or a pale ale, and get cookin’!

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1 lb. Rio Zappe Beans (substitute with Pinto Beans if you cannot find these)
2 – 16oz cans of Whole Organic Tomatoes, hand crushed
1 lb. Black Trumpet Mushrooms Cleaned
1 lb. Chanterelle Mushrooms Cleaned
2 Organic Yellow Onions Diced or Sliced
2 Tbs Organic Garlic Chopped
2 Tbs Cumin
3 Tbs Chili powder
1 Tbs Paprika
1 Tbs Esplette
2 Tbs Evaporated Cane Juice (Sugar)
2 Tbs Cocoa Powder
¼ C Sherry Vinegar
1/2 Gal Water

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Soak the beans overnight. You can cook the beans separately, and add them to the finished chili base or you can cook the beans in the chili, both work very well.  In a pot, sear the mushrooms in ¼ cup of oil, on medium high for about 3 minutes, season with salt and pepper. Then add the onions and garlic, and sweat them for about 2 minutes until their water has cooked out, season with salt and pepper. Add all of the spices and cook them stirring to coat all of the vegetables. After about 2 minutes the spices should be very fragrant, and all of the vegetables should be coated well. Now add the tomatoes. You will cook them for about 5-7 minutes until the raw tomato flavor is gone, season with salt and pepper. Add the cane juice (sugar). Now add the beans and water. Turn the heat to high, and bring to a simmer. Once it has reached the simmer, turn heat down to med/low. Simmer for 1-2hours until the beans are completely tender. You may need to add a little water in the process. When the beans are cooked, add the vinegar, and final seasons. Serve with cilantro, crème fraiche, and cheese (Daniel uses Jorge Matos St. George  cheese).  Thank you, Daniel!!

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Laura Montoya

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LOWELL’S: Perfecting the Humble Bean

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