diy

thoughts

IT'S NOT A TREND!

Sometimes I worry that it is. That all this; local food, local community, organic food, humane treatment of animals, developing local economies based on people running their own businesses, mutual trust built on real relationships, the move away from industrial food, that it’ll all go away. It’s happened before. This philosophy was popular back in the 1960’s; canning, foraging (Euell Gibbons is still my go to for wild edible knowledge), small-scale farming… all the kids were doing it. Then came the 80’s with TV dinners and… well, honestly, I wasn’t too aware of what was going on in the 80’s, but I do know that in the 90’s I went to a hippie boarding school (Buxton!) where we chopped our own wood, the dorm I lived in was called “The Barn,”  but we still had chicken patty Wednesdays and “Orange Drink” on the table at every meal.  By then the pendulum had swung back, and no one gave a second thought to what they were putting in their bodies.  I sometimes worry that this decline will happen again. I got a book in the mail the other day that gives me hope that this won’t be the case. It’s called “Farming the City” , a book created in Amsterdam, and at its heart it’s a glossary of food movements taking place around the planet.  There’s Brook Park Chickens in the Bronx, a small volunteer run chicken coop; Turntable Urban Garden In Helsinki, a government-funded community garden, educational space, and café; Culinary Misfits in Berlin, started by two women who reclaim produce deemed unsuitable for sale (which is often thrown away) to repurpose into jams and preserves; I could go on. For that list I just opened the book to random pages, and throughout there are scores of similar projects, great examples of people who come up with an idea, then fight to make it happen. From starting my own business I know how hard it must have been for each and every one of them. From the day they had that light bulb moment, to the days and months and years it took to tear it out of their brain and manifest it for the world to see.

What gives me hope is that people seem to keep doing it, and not just here, but all over the world. There’s a lot of talk of us living in a bubble here in The Bay Area, and we do, there is no arguing that. What we are, and what the bubble allows us to be, is an incubator for ideas that spread across the world.   The support and excitement that people here show for new ideas catapults things that otherwise may have never existed into reality. People look to our ideas and create their own, and the freedom of our bubble inspires others to see the ability in themselves to create the change they want to see in their own world.  What is great about all this is that we're not the only bubble. We're part of a global community of people, all with their heads down working hard to reshape the world into one they want to exist. We look to others for inspiration and they look to us. I truly do believe that if we all keep it up, the world will be a very different place when we’re done.

-Iso

wild kitchen

Foraging Mussels

I love collecting mussels. These pics are from a couple weeks ago when me and my girlfriend went down south. Was a lot of fun, mix of work and play.  We actually got approached by a fish and game officer, so I was happy that I bought us both fishing licenses. Its worth it if you are going to collect mussels, because the fines are pretty intense. The limit for mussels is 10 lbs a person, and you’re only allowed to use your hands to pry them off (so no knives allowed!) Go at low or minus tide. Have fun! Things to bring:

Gloves

Bucket

Fishing license

I just heard an interesting story, that mussel fisherman down south used to save the threads from the mussel "beards" and make gloves out of them. Pretty cool, and makes sense, they are some strong threads.

SF Underground Market

February 5th Underground Market Vendors

The market is at SomArts, at 934 Brannan St, in SF. Starts at 11am, ends at 11:00pm. DAY VENDORS:

Sasonao latin Cuisine  --  Tony Ulloa  --  Nicaraguan cuisine Fresh Bite Bakery  --  Cindy Tsai Schultz/Terry Betts  --  http://www.freshbitebaking.com/ --  baked goods Todd Masonis  --  bean-to-bar chocolate mo foods  --  Caterina Rindi/Jae Brim  --   www.mo-foods.com --  foraged/gleaned pickles & preserves Epicurean Solutions  --  Moira Tocatium  --  Veggie Deli Salads Starter Bakery  --  Brian M. Wood  --  www.starterbakery.com --  bakery Three Bowls  --  Indu Kline  --  Ambrosia - food of the gods James Saltzman's Smoked Bacon  --  James Saltzman  --  smoked bacon & brownies Rokas/Kelli Armonas  --  honey & mushrooms Beet Freaks  --  Sharon Salmon  --  pickles Earth Alchemy Chocolate  --  Susan Marjanovic  --  earthalchemychocolate.squarespace.com/ --  raw herbal chocolate Bread Project  --  Diedre Linburn  --  chocolate chip cookies The Chai Cart  --  Paawin  --  hot chai & chai packets Canvas Underground  --  Peter Jackson   www.canvasunderground.com --  meats & gumbo Raja Sen  --  dal and balsamic vinaigrette Quackery  --  Scott/Ramona  --  kombucha Ben Sawicki  --  flavored kale chips & veggie curry Josey Baker  --  bread Dehesa  --  Edward Lekwart  --  artisan sausages Tamales By Rudy  --  Rudy Santiago  --  burrito-sized tamales German Bread  --  Katrin Staugaard/Daniela Busse  --  traditional German bread & foraged plum jams Le Chaudron Magique  --  Isabelle Sin  --  seasonal jams Kirsten Roehler  --  seasoned goat cheese, seasoned salts & pickled lemons Yaella Frankel  --  chutneys, relishes & salsas Telegraph Hill Coffee Roasters  --  David Oliver  --   www.telegraphcoffeesf.com --  coffee

NIGHT VENDORS:

Flosa Creamery  --  Jordan Grosser  --  bacon-wrapped mochi CoCoTutti  --  Elyce Zahn  --  http://cocotutti.com/ --  caramels, chocolates Jilli  --  Will Schrom and Jacky Hayward--  www.jilli-icecream.com --  sarsaparilla and raw ice cream! Whole Beast Supper Club  --  Kevin Bunnell  --  pig products Lan Kulapaditharom  --  Tawainese: beef/chicken slider & shrimp wonton Lelajay's Ridiculously Good Gluten-FREE  --  Lila Akhzar  --  gluten-free brownie bites Aaron's Almost Better Than Sex Cake  --  Aaron Keller  --  chocolate oreo-toffee cake & beer dogs Sidesaddle Kitchen  --  Laura Miller  --  www.facebook.com/SidesaddleKitchen --  raw vegan pies Mama’s African Kitchen   --  Dupe Bello  --  traditional African curry dishes JazzyB's Recipez  --  Jasmine Ball  --  mac n’ cheese-veggie & w/pork belly A Humble Plate  --  Rathsamee Ly  --  Laotian Food Saucy Dumplings  --  Michael Lee  --  pork & vegetarian dumplings Hella Vegan Eats  --  Sylvester Chitica/James Raushenberg  --  www.hellaveganeats.com --  Vegan deliciousness Luscious Liquids  --  Kathy DeWitt/Tracee Raptis  --  elixirs and such Sajen Foods  --  Morisinah Katimin  --  Gado-gado & satay burger w/peanut sauce (Indonesian street food) Laksa Pho King  --  Stephen Backer  --  Vietnamese Pho & Malaysian Curry Laksa The Occasional Macaron Shop  --  Katie/George Wang  --  www.facebook.com/macaronshop --  macarons Angry Man Eats  --  Paul Midgen  --  chicken & waffles Tamale Nation  --  Alison Greenwood/Maria  --  tamales & empanadas Eric Eberman  --  veggie empanadas Bake It Banana  -- Courtney Dougherty  --  banana desserts

OUTDOOR NIGHT VENDORS: Kitchen Sidecar  --  Katie Kwan  --  www.kitchensidecar.com --  banh mi burger Pizza Hacker  --  Jeff Krupman  --  pizza The Grilled Cheese Guy  --  Michael Davidson  --  grilled cheese Sataysfied  --  Feldo Nartapura  --  www.sataysfied.com --  Indonesian satays Boffo Cart  --  Rhasaan Fernandez/Crystal Williams  -- hot sandwiches & paninis Panguita  --  Andre Joffroy  -- beer battered fish tacos & beef tostadas

Uncategorized

July SF Underground Market Full Vendor List

Here's a list of all the vendors that will be at this Saturdays SF Underground Market at SomArts (934 Brannan St). We've got some really great stuff this time around! Remember, you can get a ticket online, or just show up at the door, but either way, you need to become a member here. See you Saturday!

  • Tony (Anthony) Ulloa   -- empanadas and plantain chips -- Sasonao latin Cuisine
  • Julia Lazar and Tom Franco  -- 23Monkeytree -- santosha kombucha
  • Maryanne Cooper (Bendotoff)   -- Foodie Fix -- ice cream
  • Amber Shigg   -- Golden Roots Catering -- vegan and veggie cuisine
  • Lori Lovejoy  -- Laar's whole-grain treats -- whole grain healthy cookies
  • Rebecca Dyas & Rebecca Hardberger   -- R&R Italian Sauces -- Italian pasta sauces
  • Steve Green   -- Dr. Steve's Magic -- veggie & fruit juices and cakes
  • Natalia Anguiano   -- Dona Lucy Salsa -- salsas & moles
  • Caterina Rindi & Jae Brim   -- mo foods -- lemonade, marmalade and sabayon
  • Denise Leung   -- mmmeat! -- asian style carnitas
  • Leah melnik   -- De Lovely -- BBQ glazes and granola bars -- http://delovelydinners.com/meet_the_chef
  • Emmy Moore & Jonah Susskind   -- Emmy's -- pickles & jams
  • Steve Jakubowics & Sarah Choi   -- Nonesuch Bakery -- baked goods --http://nonesuchbakery.blogspot.com/
  • Katie/George Wang   -- The Macaron Shop -- macaroons
  • Susan Marjanovic   -- Earth Alchemy Chocolate -- chocolates-- http://earthalchemychocolate.squarespace.com/
  • Jackie Woods   -- Monet's Cakes -- cupcakes -- http://twitter.com/MonetsCakes
  • Leslie Quinn   -- Zukra Bakery -- gluten-free treats
  • Robert Minasian   -- California Cane & Fruit Co. -- cane juice -- http://californiacaneandfruit.com/
  • Sheryl Leaf & George Gumulsinski    -- biscotti & granola
  • Marisa Williams   -- Dulceria -- cooies & cakes
  • Alice Wilson   -- peach BBQ sauce
  • Amie Bailey/Angie Serna   -- Sugartit Kitchens -- baked goods, pickles & jams
  • Rebecca Ets-Hokin   -- http://www.gorebecca.com/ -- honey
  • Jessica Hubler   -- Sweet Francisco -- sweets -- http://www.sweetfrancisco.com/
  • Cork Marcheschi   -- Red Dot Eats -- carmel-almond-chocolate turtles and filled buns
  • Loris Matterson   -- JERK. (Matterson's Authentic Jamaican Cuisine) -- jerked chicken and bread
  • Erin Wade/Allison Arevalo  --  Homeroom (formerly Little Mac) -- mac n’ cheese
  • Lisette  -- Evil Jerk Cart -- Authentic Jamaiican Cuisine -- http://www.eviljerkcart.com/
  • Paula Tejeda   -- Chile Lindo Empenadas -- empenadas -- http://chilelindoempanadas.com/
  • Keith Agoada   -- Empenada de mi pueblo -- empenadas -- http://lucinaskitchen.com/
  • Roberto Mercado & Katelyn Murdock  -- La Chureria  -- churros w/dipping sauce
  • Emilianna Ceribelli  -- Chef Mili -- French & Brazilian treats -- http://www.chefmili.com/
  • Ahram   -- Ahram Namu Kimchi -- kimchi topped hotdogs
  • Rathsamee Ly   -- A Humble Plate -- Laotian food -- http://twitter.com/ahumbleplate
  • Van Dao  -- Biscuit Boy -- biscuits
  • Will Schrom --   sarsaparilla and raw ice cream
  • Kathy DeWitt/Tracee Raptis   -- Luscious Liquids -- elixirs and mixers
  • Zach Watson   -- Dr. Watson's Sausages for Days -- sausages
  • Rebecca Cheng  -- ??
  • Sarah Dvorak  -- Mission Cheese -- racellette -- http://missioncheese.blogspot.com/2009/09/comte.html
  • Katie Kwan  -- KitchenSidecar -- banh mi burger -- http://twitter.com/kitchensidecar
  • Clay & Robin Knight  --  salsa
  • Ron Escopete  -- Uncle Clem's Food -- chicken & rice -- http://twitter.com/uncleclemsfood
  • Andrew Baber   -- Chu it up -- Gochujang sauce and hot Korean dishes -- http://www.chuitup.com/
  • Becky Spencer   -- urban preserves -- jams -- http://www.facebook.com/urbanpreserves?v=info
  • Moira Tocatium   -- Epicurean Solutions -- deli salads
  • Jeff Krupman   -- PizzaHacker --  oven baked pizza -- http://www.thepizzahacker.com/
  • Brandon Yee   -- pulled pork sandwiches and briscuit
  • Michael Christie/Abby Ward  -- SF Delicious Catering -- French Street Food -- http://www.sfdelicious.com/
  • Seema Hamid  -- Rotee Brunch -- Pakistani | German | American Fusion Brunch -- http://roteebrunch.blogspot.com/2010/04/rotee-brunch-menu.html
  • Genny McAuley  -- Nanny's Mustard -- mustard
  • Laura Miller   -- Sidesaddle Kitchen -- raw vegan cookies -- http://twitter.com/SidesaddleKitch
  • Katy McLean  -- Christopher David Macaron -- macaroons -- http://christopherdavidmacaron.com/
  • Chris Chiang  -- Auntie Priscilla's Gourmet -- curry dumplings
  • James Hall  -- Raw Daddy (JimmiJam) -- raw food cones -- http://www.rawdaddyfoods.com/
  • Branden Herrell  --   burgers w/special sauce
  • Angela Montemayor  -- Angela's Blackbottom cakes -- cupcakes
  • Molly de vries  -- The Fabric Society -- textile carriers -- http://ambataliafabrics.blogspot.com/
  • Devon Fenimore  -- Bakesale Fruit Crisps -- fruit crisps -- http://devonfenimore.com/test2/

Uncategorized

The Market Is Happening!!

It's all very exciting.  The underground farmers market has found a home, and is happening this thursday. Check out the deets below. Don't mind the formatting, can't be helped.

The Underground Farmers Market Has A Home! We've got some vendors, booked some music, and even got some homebrew lined up! It's happening this Thursday, December 17th, at 2755 Bryant Street There is going to be a lot of great stuff: jams, pies, edible garden boxes, wild mushrooms, acorn flour, homemade sarsaparilla, Jewish deli fare and homemade empanadas.

About

The underground farmers market is a venue where you can taste and purchase the food that is being made in the kitchens of our fair city. Call us voyeuristic, but this is a chance to peek into others' kitchens and share in their bounty. Pies, jams, sarsaparilla to feast on - all by "suggested donation."

To sell at a farmers market, you need to produce your wares in a commercial kitchen. This is an impossible expense for many of us, so the underground farmers market is about helping to get some exposure for all of our fellow producers without the cash for a commercial kitchen.

These are veterans, people who've been making their products for years, but only able to share them with friends. We thought we'd give them a venue to share with the whole SF food community.

So come join us this Thursday to support our local producers, get some last minute Christmas gifts and have some drinks to boot.


"What's that?" you ask. "I've heard of underground dinners, but an underground farmers market?"

That's right. A market, and a live show, all rolled into one. Think a farmers market, but at night, with music and drinks, and fresh roasted chestnuts.

Vendors forageSF: Acorn flour, fresh wild mushrooms, wild fennel seeds, huckleberry jam, wild Blackberry jam, and CSF gift certificates HeartBaker: Makes some amazing baked goods Slow Jams: Great homemade jam Will Schrom: Homemade sarsparilla (maybe the best soda you've ever tasted) Captain Blankenship: Soaps and salves Kelsey: Gingerbread houses Garden Fare: Edible garden gift boxes The Golden Crust: Pies, pies, pies The Girl From Empanada:  Homemade empanadas Lauren & Jon Bowne: Homemade Jewish deli fare (think corned beef, not gefilte fish) Five Flavors Herbs: Wild foraged tinctures

What: Underground Farmers Market

When: Thursday December 17th, 5-11pm

Where: 2755 Bryant St, SF

Cost: Free!!


5-8pm Drinks, Roasted Chestnuts, Shopping

8:30-9:30 Floating Felt 10-11 More drinks and shopping

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Uncategorized

collecting ideas

I forage for a living. Collect. Glean. Hunt.  Rather than growing, I look out into the world to see what nature has to offer.  Instead of deciding what a plot of land will provide, I let the plants decide.  Choosing where and when they flower.  Wild mushrooms, acorns, blackberries, seaweed. All these and more are my stock and trade, the stuff of my life.  The changing seasons, from spring, with its abundance of greens, to summer, with seaweeds and Seabeans, to fall, with acorns and huckleberries, and finally winter, with the rains come an endless abundance of wild mushrooms.  Chanterelle, matsutake, hedgehog, wild radish, black oak, Salicornia pacifica, mychorizzal, minus tides .  Foraging has changed the way I look at the world. Let me explain. A year ago I started a business/community, forageSF. I started it with the idea to bring wild local edibles to an urban population.  Creating fulfilling jobs for my neighbors, while exposing a whole new populace to the amazing wealth of wild foods growing just outside their doors.  Foraging changes the way you see the world.  With a little knowledge, a non-descript blanket of green is transformed.  It bursts forth, and becomes miners lettuce, chickweed, and wild radish flowers, all delicious salad additions.  From the trail-side "toadstools" burst chanterelles, matsutake, and morel mushrooms, some of the most sought after foods on the planet.  The winter rains cease to be a thing to lament, but instead something to yearn for,with dreams of your secret mushroom spots in full bloom.

Food  has become very important lately. From Slow Food to Weston Price, people are beginning to view food as more than simple sustenance.  People call it a movement.  The food movement.  A movement based around consumption . Not consumption in the sense that we've come to know the word, as the end result of our collective inhalation of the worlds resources. This is a consumption based on a keen awareness of what we’re eating, where it comes from, what it means, how it connects us to the past, and how it nourishes us both physically and culturally.  The life of the pig from birth to death is something that we have come to care about.  Wild boar is sought after, because we feel that animal had a full and healthy life.  This is revolutionary.  We've spent the last 50 years giving little thought to what went into our bodies. Ignoring thousands of years of accumulated human knowledge, we chose microwaves, frozen dinners, and twinkies.  Freeze dried, pre-packed “nutrition”, has replaced common sense. Our ancestors didn’t need to read a nutrition label to know something was good for them.  That knowledge was passed down through millennia of trial and error.  Generations of humans who had eaten and thrived off foods that nourish. The culture of our species is tied to its food, and for too long we have ignored that culture in favor of convenience.  In one generation we have forgotten the lessons of hundreds of past generations. Those who hunted, fished, canned, grew, foraged, and thrived.  Foraging is not a new phenomenon.  It is the oldest example of food. When we forage, we connect ourselves with a lineage that dates back to our first ancestors, and a cultural tradition that is in serious danger of being forgotten.

Recipes

Dilly Sea Bean Pickles

img_0293.jpg

Sea Beans are great, I love their salty crunch.  Also called pickleweed, Sea Beans are known scientifically as Salicornia europae variety ruba, and are halophytic (salt loving) plants. When I try to describe how they taste, I always "the Sea".  It reminds me of warm days spent by the coast. That's what's so great about foraging, getting to hold onto the time you spend outside, rather than just a memory, you're reminded by foods you bring home.  Sea Beans can be found in salt marshes up and down the coast.  If you're harvesting them near the city, be careful that it's not from a polluted area, the bay's got more of those than not.  Often used as a  garnish in restaurants, sea beans can be eaten raw, but they're so salty that a full plate is not that appetizing. I try to find other uses.  They are great sauteed with butter and garlic if you're in a hurry, but if you've got time (6 weeks or so), they make a great pickle.  Crisp and salty, their thin build lets the picking mix penetrate all the way to the center, totally masking the Sea Bean flavor.  Experiment with different concoctions, but my favorite is dill.  Great with fish, or in egg salad.  Pics are a bit blurry, I guess the iphone isn't perfect.

To make Dilly Sea Beans, you'll need.....

-1/2 pint mason jars (you can use larger ones, but I like standing all the sea beans up in the jar, and this size is perfect for that)

- Garlic (optional)

- Fresh dill

- White vinegar

 

1.     The first step is to sterilize your jars. This isn't a super crucial step since we're using vinegar in the pickling (a soap and water wash is probably fine), but it's a good habit to get into, and becomes more important when making naturally fermented pickles.

-Fill the jars half full with H20.  Place in microwave on high for 5-8 minutes, and forget about them for a bit.  I'm generally not a fan of the microwave, but if you want to kill things, it's the place to put them(kinda makes you wonder what it's doing to your food).  This is a good time to put your lids and rims in some water to boil, they should boil for about 10 minutes (don't put them in the microwave!...unless you want to have a really good story about explosions in the kitchen)

2.   Next step is to get your ingredients together.  Peel your garlic and....well that's about it, it's super easy.  If you want to get a bit OCD, and want your finished product to be a work of food art, the envy of your peers, and a testament to the validity of the  dominant power of the human race on our small planet, you can pick out the long sea beans and arrange them in piles according to size and direction, if not, that's cool too.

3. Make a cocktail of 1/2 h2o, 1/2 vinegar (figure out how much you'll need to fill the jars), and boil.

4.  Get the jars out of microwave, empty the water.

5. While that heats up, place a sprig (mostly leaves) of dill and optional garlic clove in the bottom of each jar, and then fill with sea beans.  I like to stand them all up in one direction, for vanities sake.  Then place a sprig of dill on top.

6. Once vinegar boils, fill jars, leaving 1/2inch at the top of each.

7. Place lids on jars, making sure the edges are clean.

8.  Now one more boil, place jars in a pot with water to 3/4 height of jar. Boil for 10 minutes.

8. Done! So easy, so delicious. Well, I guess not quite done.  After they cool check to make sure the lids don't pop, if they do, the vacuum didn't seal, and they should be put in the fridge to pickle. Place the jars in a cool dark place, and let sit for 4-6 weeks.  You can use these in the same way you would cucumber pickles. Sandwiches, egg salad...well I suppose you know how to use pickles.  Last thoughts : They're Great! Make them! Also, I'm going to be at the maker faire in the homegrown village, may 29th-31st showing people how to make these, as well as limoncello. Come say hi.

Western Vinigar is local, right?

Western Vinigar is local, right?

Beauty has no price

Beauty has no price

Dilly

Dilly

Getting ready

Getting ready

Uncategorized

Limoncello Extravaganza!

img_0118 There seem to be two schools of thought on homemade limoncello.

1. The " spend 2 hours of your life painstakingly peeling the skin off 20 lemons, (and just the skin, avoiding the white pith, which makes the drink bitter), and soak them in the liquor."   This seems likely to end in a bitter hatred of ever making limoncello again, as well as carpal tunnel

2. Wrap the lemons in twine, and hang them above the alcohol.

Seems obvious which one to choose. Although I took a bit from both camps, peeling one lemon and putting the peel into the jar. I figure you cant have too much lemon.  An added bonus of the hanging method is that you have this cool trapeze hanging lemon contraption around the house to look at.

So this is how to do it.

What you need:

-lemons (preferably foraged from a friends backyard, mine came courtesy of Asiya Wadud and John Collins)

-Vodka or everclear (which is much harder to come by foraged, although one of my friends has been talking about making a still, so maybe the next batch)

-A jar with a sealable lid big enough for the liquor with a good amount of headroom

-String or twine ( I wouldn't use anything made of plastic, because it seems like the fumes might eat through it...and that's just nasty)

- 1-3 cups granulated sugar

-2 cups water

To do:

1. Pour liquor into jar

img_0112

2. Use a veggie peeler to take  the skin off one lemon, being sure not to get any of the white pith.  Like I said, this is easier said than done, but its only one lemon so doesn't take long.

3. Throw peels into alcohol.img_0115

4. Hang the lemons. This is the hard part. You need to devise a way to wrap the lemons up in twine in such a way that they will hang and not fall into the liquor.  The second option is to buy cheesecloth and hang them in that, but I like the aesthetic of the lemons hanging.done

6. Close the jar and wrap the excess string around the top of the jar.  Again, making sure the lemons are not touching the liquor, and tape the seal closed.

7. Leave for a month in a dark place, during which time the fumes from the liquor will suck the essence from the lemon, which I think is pretty cool.

8. We'll talk about that on feb 20....

lemon

full disclosure: I would like to give credit where credit is due, I used recipes from foodtv.ca as well as patty.vox.com to create this wonderful beverage.