This Months Box
This is a very exciting time….MUSHROOM SEASON!! Unlike more rain regular climates, our mushroom season starts and ends with the water. The winter is when they really pop, and with these early rains that is starting to happen. In this months box we have…
In this months box we have
Fresh Golden Chanterelle Mushrooms
Apples, Oranges, Persimmons, Figs, and Lemons, all foraged from berkeley backyards
Fresh Local Black Cod
below are some recipes and info we sent out with the boxes this month
Sea beans (Northern California)
Pickle weed is a small succulent, with leaves that are waxy on the outside and full of moisture on the inside. Its leaves are long, thin, and round, like little fingers. Sea Beans flower between April and September, but its tiny yellow flowers can only be seen upon careful examination. Pickle weed grows in the low- to middle-tide zone in the marsh, which means that it gets covered up by water some of the time. It’s delicious fresh as a garnish, or if you want to get creative in the early morning hours, check out the recipe below.
Apples, Oranges, Persimmons, Figs, Lemons (Berkeley)
All of these fruits were gleaned from the backyards of Berkeley. Picked yesterday, they are fresh and delicious, hope you like them.
Fresh Huckleberries (Mendocino)
Known to be a treat for humans and grizzly bears alike, huckleberries can only be found in the wild since they are not cultivated commercially. They’re often confused with blueberries because of their size and color, but the huckleberry is often more tart and carries larger seeds which give it a crunchy texture. It’s thick skin and seeds are all edible and the fruit can be interchanged in blueberry recipes.
White Chanterelle Mushrooms (West Coast)
Much like their golden cousin, White Chanterelles have a wonderful nutty flavor that tastes like fall (at least to me). Think about the misty mountain oak forests where they are foraged when eating them, it really does make them taste better.
Sea Beans (Northern CA)
This may be the last time we see these until next year. They are going out of season, deserting us for the time being. Check out the recipe below for a new take on mussels
Black Cod (Northern CA)
Black cod, also known as sablefish or butterfish, is one of the best local catches we have. With a nice strong flavor, its flavor holds up nicely to other strong flavored ingredients. As is normal for this fish, these filets have pin bones that should be removed before cooking. Run your hand down the length of the flesh side of the filet to locate, and then remove with tweezers or pliers (pulling out towards you rather than up, this helps to keep the fish whole).
Chanterelle Ragout – from The Mycophile, recipe from the Noble Rot Restaurant, OR
2 pounds chanterelle mushrooms, cleaned and diced
3 T olive oil
Salt and pepper
2 strips of bacon, cut in small dice
6 shallots, cut in small dice
1 T chopped fresh thyme leaves (or 1 tsp dried)
1 cup dry red wine
2 T sherry vinegar
2 cups veal stock (or 4 cups Swanson’s low sodium chicken broth, simmered until reduced to 2 cups)
2 T butter Chopped fresh chives (optional)
Preheat oven to 450 degrees. Toss mushrooms with olive oil and a little salt and pepper. Spread the mushrooms on a sheet pan and roast for 15 minutes. In a large skillet, sauté the bacon and shallots with the thyme until everything is golden brown, 10 to 15 minutes. Add the wine and vinegar to the shallot mixture and reduce over medium heat to a syrupy consistency. Stir in the stock and simmer until reduced by half. Finely chop a third of the mushrooms and stir them into the broth mixture. Cook for 4 minutes, then turn off the heat and fold in the remaining whole mushrooms. At this point, the mixture can be cooled, covered and refrigerated for up to one week, if desired. To serve, swirl the butter into the hot ragout and adjust the seasoning with salt and pepper and some chopped chives, if desired. Serves 6 to 8.
Fennel crusted Black Cod with tomato/fennel broth
4 T. Olive Oil
1 bulb Fresh Fennel (sliced)
1 small Onion (sliced)
2-3 cloves Garlic (smashed)
2 ea. Bay Leaves
6 ea. Whole Black Peppercorn
150 mL White Wine
250 mL Chicken Stock
150 mL Tomato Juice
2 ea. Cod portions
1 ea. Egg white (scrambled)
1 bunch Fresh Wild Fennel*
Salt & Fresh Black Pepper
1. Heat 2 tablespoons of the olive oil in a small pot over medium heat.
2. Add the fennel, onion & garlic and cook 2-3 minutes without browning.
3. Add the white wine and let reduce by half.
4. Now, turn the oven on to 180° C (400° F) to get warmed-up.
5. Add the chicken stock to your pot, throw in the bay leaves and peppercorns. Lower the flame and let simmer for about 10 minutes.
6. Add the tomato juice and keep the broth on a low flame.
7. Now – for the fish. Chop up the fresh fennel* and mix in with the breadcrumbs.
8. Season the fish on both sides with salt and fresh black pepper to suit your taste. Then bread the ‘meat side’ (the side which did not have the skin on it) by dipping it into the egg white, then pressing it into the breadcrumb mixture.
9. Heat the remaining 2 tablespoons of olive oil over medium-high heat. (A teflon pan is ok if you’re concerned about sticking – just remember not to use any metal utensils in the pan & if the teflon coating is coming off buy a new pan!)
10. Tilt the pan away from you so that the oil rolls to the opposite side of the pan and gently place the fish in the pan with the breading side down.
11. Cook for 3-4 minutes until you can see the edges of the crust getting nice and brown.
12. Gently turn the cod over and cook for an additional 3-4 minutes.
13. Now, remove the salmon from the pan onto a baking platter or sheet and slide it into the oven.
14. While the cod is finishing in the oven, you can strain your tomato/fennel broth.
15. Adjust the seasoning of the broth with salt and pepper (I like to add a touch of anisette too).
16. I recommend another 3-4 minutes in the oven, although depending on the thickness of your fish and the degree of doneness you prefer this can alter.
17. I served my cod with rice and sautéed spinach, although you could use risotto or fettuccini or whatever you prefer.
Mussels mariniere with Sea Beans
50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper to taste
1/2 lb fresh seabeans
Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, cook for one minute, then add sea beans, and cook 4 minutes until onions are almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!