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

      The Art of Garnishing a Cocktail

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      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

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      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
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      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
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      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

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LOWELL'SRECIPESSALADSVEGETARIAN

LOWELL’S: Winter Citrus Salad

by Natalie Goble July 26, 2019
written by Natalie Goble July 26, 2019
Photos by Dawn Heumann

Most of the rest of the country would hardly call what we experience in California between November and March winter, but it’s the closest thing we’ve got. I much prefer balmy summer nights, but if there is any silver lining it is definitely the burst of color and flavor that winter citrus brings to the season. Locally, Meyer lemon trees explode with ripe, sweet, and bright fruit. One of the fondest memories I have of the early days when I first met my partner Lowell is cruising around neighborhoods near the restaurant, scouting the prolific trees and knocking on stranger’s doors to see if they’d be willing to let us harvest their extra fruit. Many folks revealed that they honestly had no idea what to do with so many lemons and were happy to have us take them off their hands, especially when a free lunch awaited them at the restaurant.

This salad was born out of experimentation with how many different ways I could preserve the abundant harvest of citrus and get it into one dish. From preserved lemons to dehydrated satsuma (another gleaned orchard that we visit annually with friends and family) to fresh rounds, the myriad of ways in which the tart, sweet citrus is delivered pleases the senses and doesn’t disappoint in a season otherwise scarce of fresh fruit to enjoy. The smoked chili lends a deep, layering heat that balances the sweetness of the fruit, so that you don’t feel as though you’re having dessert for your salad course and the vibrant herbaceous oil lets you get away with calling it a salad at all…

Ingredients
(Serves two)
1 preserved Meyer lemon
(check out Chef Joe’s recipe here)
2 Cara Cara oranges
1 blood orange
1 tangerine
½ pomelo
½ grapefruit
1 small shallot
olive oil
salt
crème fraiche
1 Tbl. toasted pistachio
1 Tbl. pitted, chopped olives
(salt-cured Kalamatas preferred)
watercress oil*
chili salt**

*Watercress Oil
1 cup loosely packed watercress
(any other spicy or wild green
or herb works as a substitute here)
2 cups olive oil

Place watercress in blender with olive oil. Blend for a few minutes on high, let steep for at least 30 minutes, and then strain out the olive oil. This will keep in the fridge for up to a month and can be used to finish a variety of dishes.

**Chili Salt
2 slices dehydrated Satsuma orange
1 smoked arbol chili, de-seeded
2 T fleur de sel or Maldon salt

Place arbol chili and two dehyrated satsumas rounds in a spice grinder and pulse until finely ground. Stir in sea salt.

Recipe
Prep ahead: If you are preserving your own lemons, the process takes 3-4 weeks so you will have started long ago.
For the dehydrated Satsuma, slice the Satsuma into as thin a round as you can (leaving peel and pith intact) and place in dehydrator for 24 hours or until completely dry.

Remove and discard the pith and flesh from one preserved lemon, julienne the peel, and set aside.

Preheat oven to 325 degrees. Toast pistachios for 6-8 minutes or until fragrant and golden. Let cool, gently crush with the blunt side of a knife, and set aside.

Finely mince olive and set aside.

Supreme your larger citrus (Cara Cara, pomelo, grapefruit). Check out the video in the recipe for Handline’s Rosarito’s ceviche here to learn how to segment your citrus. Cut the smaller citrus (blood orange, tangerine) into rounds.

To assemble the salad, peel and thinly shave shallot and place citrus segments and rounds with shallot and julienned preserved lemon into a mixing bowl, then toss with olive oil and salt. Gently spread a dollop of crème fraiche on a plate. Pile citrus mixture onto plate, layering different kinds and shapes, then pile crushed pistachios and chopped olives over the top. Finish with a drizzle of watercress oil and sprinkle of chili salt.

Visit the Lowell’s website here!

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Natalie Goble
Natalie Goble

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