Feed Your People

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Communities that take time to eat well, thrive

Let me cook for yours

Green Garlic
Heirloom Eggplants
Spring Torpedo Onions
McFarland Springs Trout
Fresh Peas
Citrus of all Varieties (for Mojo Marinade)
Heirloom Sweet Peppers (to roast)
Garlic, Ginger, Fresh Turmeric (for soup base)
Minced Ginger, Turmeric, Garlic (for soup)
Salsas Divorciadas (before the roast)
Heirloom Squash (for soup)
Scarlett Runner Beans (beginning to cook)
Confit Early Girl Tomatoes
Spring Peas with Meyer Lemon Zest and Mint
Padron Pepper Escabeche
Herb Mayo
Raita (Yogurt Sauce)
Homemade Sourdough with egg, cured trout, homemade cheese, beets, & pickles
Heirloom Tomato Salad
Pozole Verde with Heirloom Maiz
Sourdough Flatbread with Feta, Pickled Carrots and Herb Salad
Grilled Dungeness Crab with Black Bean Marinade
Salad with Apple and Cheddar, Tomatoes with Yogurt Sauce, Sourdough with Trout Salad, Eggs, and Seasonal Veg
Braised Local Lamb, White Grits, Grilled Peppers, Salsa Verde