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      FERN BAR: Crème Fraîche Panna Cotta

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

      July 26, 2019

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      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

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      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

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      FERN BAR: Sipsong Indira Spice Tea & Tonic

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      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

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      The Art of Garnishing a Cocktail

      July 6, 2020

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      FERN BAR: Long Thailand Iced Tea

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      FERN BAR: Crème Fraîche Panna Cotta

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      LOWELL’S: Preserving Summertime with Canned Tomatoes

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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

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      LOWELL’S: Asparagus Salad

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      July 26, 2019

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      HANDLINE: Our House Dressing

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      July 26, 2019

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      LOWELL’S: Cured Anchovies

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      HANDLINE: Fisherman’s Stew

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      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

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      The Art of Garnishing a Cocktail

      July 6, 2020

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      September 30, 2019

      COLLABORATION

      Hail to the Gravenstein!

      August 20, 2019

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      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

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      Late Summer Harvest at Two Belly Acres

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      Springtime at Two Belly Acres

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

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      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

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      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

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DESSERTLOWELL'SRECIPESVEGETARIAN

LOWELL’S: A Visit to Sonoma Swamp Blues and a Recipe to Honor the Farmer

by Lowell Sheldon July 26, 2019
written by Lowell Sheldon July 26, 2019

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Two things struck me the other week when I went down to the Laguna de Santa Rosa with our photographer Dawn to visit Sonoma Swamp Blues, our local organic blueberry farm. The first came immediately upon opening the car door. Mamta, the mother of one of my very best childhood friends Daniel, jumped right into a few things on her mind. The first was interpreting my dream I had barely shaken at that fresh hour of 6:30am. The second was espousing the anthroposophical healing qualities of the dew clinging to perfectly plump and purple blueberries popping off scraggly branches. You see, Mamta is a parent of two Waldorf kids and was, for many years, president of Ayurvedic California, so she knows a thing or two about the esoteric.

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But here is what struck my and made me smile on that foggy summer morning. I had the pleasure, in that moment, of feeling like a kid again. I remembered the feeling of being in her house as a boy. Of playing with her son in ways that will always live as the sweet memories that make life forever worth living.

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On to the blueberries. Fruit has incredible power over us all, but especially over our children. They become mesmerized by the flavors and the experiences of fruit. Picking, holding, eating, and cleaning up after. For the remainder of our lives these memories will bring us joy in each time we taste the first perfect fruit of the season. Holding true to these memories, this recipe is straight forward and represents the season perfectly.

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Lowell’s Vegan Blueberry Crisp
Makes 6, 6oz individual ramekins or 1, 8″x8″ shallow glass crisp pan

Our blueberry crisp is a favorite in the summertime, but this recipe filling can easily be played with. Peaches, apples, blackberries, you name it! We encourage you to use what you have in house, using your garden harvest, or purchasing organic, whenever possible.

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Topping: Mix dry ingredients together until well combined.  Add oil, mixing until the dry ingredients are almost saturated.
2 cups all purpose flour
1 1/3 cups rolled oats
1 1/3 cups brown sugar
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 cup canola oil

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Fruit Filling: Toss fruit with vanilla and lemon juice. Combine sugar with cornstarch and add to fruit mixture. Let stand for 10 minutes.
2 ½ lbs Sonoma Swamp Blues Blueberries
3/4-1 cup sugar (depending on sweetness of fruit and personal taste)
1-2 Tbs cornstarch (depending on juiciness of fruit)
1 Tbs lemon juice
2 t vanilla extract

To assemble:
Fill ramekins to the point of over-flowing with fruit.  Pile a generous portion of topping over each and place on rimmed baking sheet.  Bake crisps in a pre-heated oven at 350 degrees for 10 minutes. Rotate baking sheet and bake for another 10-15 minutes until the filling just begins to bubble over the sides of the ramekins. Enjoy it with a scoop of vanilla ice cream or coconut sorbet.

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You can find Sonoma Swamp Blues at the Sebastopol Farmers Market on Sundays during our local blueberry season, May through July. Thank you Mamta!

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