Unearthing Treasures and Harvesting Memories: A Chefs Inspiration To Foraging in Sonoma
Photo Courtesy wildwalks-southwest.co.uk
Come, dear wanderer…
Through meadows adorned with dancing grass, graced with the mornings dew, and orchards heavy with the promise of sun-ripened fruit. Through the thickets and forests of hardy, acorn-heavy oaks, dappled with sunlight and rice paper leaves. In this idyllic sanctuary, where time surrenders to the languid rhythm of the land; where our hikes become a treasure hunt and every meal a celebration of nature's abundance- we can adventure together through this special corner of California. Let us be your guide on a journey of discovery, community, and culinary delights.
Photo Courtesy of Edible Magazine
A foragers dream…
Sonoma Valley isn't just a place; it's a way of life. Here, we embrace the rhythms of the seasons, honor the land and its stewards, and revel in the simple pleasures of connecting with nature. And what better way to commune with the earth than through the ancient art of foraging?
In the heart of these fertile hills, where the earth hums with life and the air is perfumed with the scent of wild fennel, tales of local legends whisper through the winds. Among them, Kevin Feinstein, known far and wide as the "Feral Kevin," stands as a beacon of inspiration. With his weathered boots and keen eye, Kevin roams the forest trails and meadow edges, his workshops, well-know books such as “The Bay Area Forager” and “Crash Course in Wild Mushroom Foraging,” and guided foraging tours, spark a sense of wonder in all who join him.
And then there is Connie Green, a force of nature in her own right, whose name is synonymous with the wild mushrooms and forest delicacies that grace the tables of Sonoma Valley's finest establishments. As the founder of Wine Forest Wild Foods, Connie's passion for foraged ingredients knows no bounds. With a twinkle in her eye and a basket on her arm, she traverses the woodland depths, gathering treasures that add a touch of wildness to every dish.
It’s through the inspiration of these passionate trailblazers, that we craft our own menus at Goodness Gracious- with thought and intention of the abundance our backyard holds. Talk a stroll with us in our backyard, and let’s see what we can find!
Photo Courtesy of Wine Country Table
What to Forage in Sonoma Valley
Wild Herbs: Dandelion greens, wild mint, watercress, sorrel, miners lettuce and wild fennel are just a few of the flavorful herbs that can be found growing abundantly in Sonoma's meadows and along its riverbanks.
Edible Flowers: Nasturtiums, violets, and elderflowers add a pop of color and a delicate flavor to salads, desserts, and beverages.
Mushrooms: Depending on the season, you may encounter a variety of wild mushrooms in Sonoma Valley, including chanterelles, morels, and porcini.
Wild Berries: Blackberries, huckleberries, and wild strawberries are just a few of the sweet treats you might stumble upon during your foraging adventures.
But foraging isn't just about gathering ingredients; it's about forging connections – with the land, with each other, and with the stories that bind us together. Along the way, we'll meet local farmers and artisans who infuse their craft with passion and dedication, each one a living testament to the spirit of Sonoma Valley.
And what better way to honor our bounty than by sharing a taste of it with you? Below, you'll find a recipe inspired by our foraging adventures – a unique and delicious dish that celebrates the flavors of Sonoma in every bite.
Photo Courtesy of KaleandCaramel.com
Foraged Herb and Ricotta Stuffed Nasturtiums with Wild Herb Honey and English Walnut Salsa
Ingredients:
For the Stuffed Nasturtiums Blossoms:
24 blossoms, gently rinsed and dried
1 cup Bellwether ricotta cheese
1/4 cup mixed foraged herbs (such as wild fennel fronds, watercress, and dandelion greens), finely chopped
Zest of 1 lemon
Salt and freshly ground black pepper to taste
For the Wild Herb Honey:
1/4 cup Hector’s Wildflower honey
Handful of wild purslane
For the Walnut Salsa:
1/2 cup toasted English walnuts
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 jalapeño, seeded and finely chopped
Juice of 1 lime
Salt and freshly ground black pepper to taste
For Garnish:
Fresh edible flowers (such violets or marigolds)
Nasturtiums leaves
Local Persian lime wedges
Instructions:
Begin by infusing the honey with the foraged purslane as described in the previous version of the recipe. Set aside to cool while you prepare the stuffed squash Nasturtiums and walnut salsa.
Next, prepare the Stuffed Nasturtiums Blossoms. In a mixing bowl, combine the ricotta cheese, chopped foraged herbs, lemon zest, salt, and freshly ground black pepper. Mix until well combined.
Carefully open each blossom and gently stuff them with the ricotta herb mixture, being careful not to tear the delicate petals.
Next, prepare the Walnut Salsa. In a small bowl, combine the toasted walnuts, chopped cilantro, chopped red onion, jalapeño, and lime juice. Season with salt and freshly ground black pepper to taste. Mix well and set aside.
To serve, arrange the stuffed blossoms on a serving platter. Drizzle with the infused Honey and spoon the walnut salsa over the top. Garnish with fresh edible flowers, and lime wedges.
¡Buen provecho!