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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

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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

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      HANDLINE: Fish Market

      August 6, 2019

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      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

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      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

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      July 26, 2019

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      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

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      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
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      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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HANDLINERECIPESSAUCES/DRESSINGS/CONDIMENTSVEGETARIAN

HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

by Sam Ehrlich July 26, 2019
written by Sam Ehrlich July 26, 2019

Roots and Shoots is a dish that stays on the menu at Handline all year, but the ingredients are always changing depending on the season. During the winter, rainy weather and cool temperatures mean mushrooms are abundant in the area, which provide the base of the conserva for the winter Roots and Shoots, while our pumpkin seed tahini adds a nice richness to the plate. Both the tahini and conserva can be stored in the refrigerator for a few weeks and used in a variety of dishes.

Mushroom Conserva

Wild mushrooms are one of Northern California’s treasures. With the help of an experienced forager and armed with the proper knowledge of mushroom species, you can trek into the woods of Sonoma County’s coastline to forage for these special ingredients. Chanterelle, hedgehog, candy cap, black trumpet, and matsutake are a few of the incredible varieties of delicious, umami-rich mushrooms springing up from pine needles, under oak trees, and on the decaying limbs of fallen trees. If wild mushrooms aren’t available, cultivated mushrooms are a fine substitute and are also available in a myriad of varieties.

½ bunch thyme
2 shallots, sliced
1 lb. king trumpet mushrooms (quartered), chanterelles, or other dense mushrooms of choice
6 cups of olive oil
2 tbl. red wine vinegar
Zest from 2 lemons
Salt

Place thyme, shallots, and mushrooms of your choice in a medium-sized heavy-bottomed pot. Add olive oil and place pot over medium heat (the olive oil should cover at least 75% of the mushrooms in the pot). As the olive oil heats up and begins to cook the mushrooms, you’ll notice the volume of mushrooms start to soften and fall below the level of the oil. Reduce heat to low and simmer gently for about 25 minutes. Use a slotted spoon to test the doneness of a mushroom. If soft, turn off heat and let sit for a few minutes.

Using a strainer, strain the mushrooms into a mixing bowl and reserve the oil. Let the mushroom mixture cool. When the mushrooms are cool enough to handle, remove the twigs of thyme and sliced shallot and discard. Season the mushrooms with the lemon zest, red wine vinegar, and salt to taste. Place the mushrooms into a jar or tupperware and pour the reserved oil on top to cover.

Pumpkin Seed Tahini

Nuts and seeds are a great source of flavor and texture that can be added to many dishes. In this recipe, we make pumpkin seed tahini, a sauce that would normally be made with sesame seeds. Pumpkin seeds are an extremely versatile ingredient and a staple at Handline. However, you can substitute other nuts or seeds in this recipe as well.

4½ cups toasted pumpkin seeds, soaked in cold water overnight (reserve water)
10 cloves confit garlic*
Zest from 2 lemons
1 lemon, juiced
1 Tbl. honey
Salt
Water

*Garlic Confit
Remove the skin from the cloves of garlic and place in a small pot. Cover with canola oil and simmer on low heat until soft. As soon as they are cool enough to handle, they are ready to use.

Combine all ingredients in blender. Add one cup of the reserved soaking liquid and blend until smooth. Add more water if necessary to create a smooth texture and season with salt.

Photos by Dawn Heumann

Visit Handline here! Wanna try something different? Check out our Rosarito’s Ceviche!

HandlineMushroomsRecipeRoots and ShootsTahini
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Sam Ehrlich
Sam Ehrlich

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