This Way Out - HIPFiSHmonthly

Wild Mushroom Celebration on the PeninsulaOctober 14 – November 5Chefs, innkeepers and gourmands alike share their passion for one ofthe Long Beach Peninsula’s most prolific – and delectable – naturalproducts during the Wild Mushroom Celebration. Timed with the peakharvest of autumn’s bounty, this unique event touts the talents of thePeninsula’s famed culinary community and the wealth of the area’sfresh local ingredients during such gatherings as tastings, discussionsand winemaker dinners.Farmstock 2011photo/story by cathy nistParticipating Restaraunts: 42nd Street Cafe • Boreas B&B • Lost Roo •Pelicano Restaurant • Shelburne Restaurant • The Depot Restaurant •Tuscany Cafe. For a full schedule of delectable offerings go to wildmushroomcelebration.comChina Beach Retreat Wild Mushroom FrittataThe story of a Frittata is simple enough—it was invented in the poorfarmhouses of Spain and Italy to use up leftovers. It was—and is—asimple meal, served on a low budget. It is also a wonderful breakfastentrée, but carries over nicely into lunch and dinner. It can be finishedin an oven, or flipped and served in a sauté pan by simply adding acouple of tablespoons of water, then covered to contain the steamand finish the cooking.For two or three person servings, we steam the entrée. If serving forsix or more, we finish the entrée in the oven.Ingredients for dinner-size Frittata for six:Two tablespoons Olive oil1 Tablespoon garlic, mincedPinch of red chili flakes (to taste)½ small onion, chopped¼ cup zucchini, chopped½ red and yellow sweet pepper, chopped1/2 pound Boletus Edulis (also known as King Boletus or Porcini) orassorted wild mushrooms, chopped1 cup peeled, cooked potato, chopped in small bite-sized piecesGarden herbs: thyme, Italian parsley, and tarragon, finely minced½ cup cheddar and Gruyere Cheese, grated12 eggs mixed with ½ cup creamSalt and pepper to tasteDirections:Par-boil two to three small red potatoes. Peel and chop into bite-sizepieces. In an 11” non-stick sauté pan, heat olive oil and add garlic. Sauteuntil golden. Add chilies, onion, and the cubed potatoes. Saute until soft.In the same pan sauté sweet peppers and zucchini, then the wild mushrooms.Be careful not to overcook the mushrooms. Remember that theFrittata will bake for 1/2 hour in the oven. Don’t overcook the vegetables.Pour the eggs over the mushroom/vegetable mixture, add salt, pepper,herbs and cheeses, then place the sauté pan in a 350º oven for thirty minutes.The Frittata is a wonderful breakfast entrée, but carries over nicelyinto lunch and/or dinner. The final cooking can be done in an oven. Simplyadd a couple tablespoons of water, then cover the pan to contain the steam,melt the cheese and finish the cooking.Recipe and photo courtesy of Laurie Andersen, The Shelburne Inn andChina Beach RetreatOver Labor Day weekend, the Farmstock festival gathered a regional community of folks interested in celebrating local food, sustainability,and homegrown radio. Sited on Fred Johnson’s beautiful and historic farm in Naselle, Washington, Farmstock was a fun, educational, anddelicious two-day outdoor affair with the things that make our North Coast region a good place to live. Proceeds from parking and other feesbenefited local public radio station, KMUN, whose volunteers teamed up with Johnson to produce Farmstock.Saturday was a full day of demonstrations, workshops, and an informal produce and farm products market. Delicious pizzas, tempura vegetables,beverages, and desserts crafted from local ingredients were available for sale. Live music, dancing, and a beer garden were enjoyedfrom early afternoon into the night.Sunday started out with a Plenary Discussion and ended with a scrumptious buffet-style Farmhouse Dinner of salmon, fresh vegetablesgrown onsite, salads, sides and desserts; a bargain at $25 per person.Farmstock was a resounding success thanks to the hard work of Fred Johnson and friends, KMUN personnel, the vendors, the presenters,the musicians, a small army of volunteers, and Mother Nature (who contributed two days of beautiful sunny weather). Johnson and KMUNdefinitely plan to make Farmstock an annual event. See you there next year!Foraging LIVE at the George!October 20 - Coast on Tap: WILD FOODw/hosts Teresa Retzlaff and Kristin AlbrechtFamous Foodie hosts of KMUN’s FOOD TALK, Teresa Reztlaff andKristin Albrecht bring it live, on-the-air, Thursday, October 20, 7pm, atthe Fort George Brewery in Astoria. They’ll be interviewing local hunters/foragers Carla Cole (Lewis and Clark Nat. Park) and Doug Ray (NorthCoast Land Conservancy Board member).It’s a native food feast featuring . . . you guessed it, local foragedfoods! During the program, Teresa, Kristin, Carla and Doug will workthrough a menu, talking about each recipe and where the ingredientsgrow, how to harvest them and store them if needed, and how to incorporatemore wild foraged foods into your home cooking.Look for Elk braised in dark ale (Ft George, of course!), and recipesconjuring the edible attributes of nettles, pickleweed, wild berries,mushrooms (chantrelles and hedgehogs especially) and wapato, withmany more food sources discussed, from shellfish to hemlock trees.The program takes place in the Fort George’s Lovell Building next totheir Tap Room. Doors will open at 6pm for those wanting to samplesome of the seasonal beers on tap at the George before the programbegins. The program is free and open to the public. Recipes and resourceswill be available for those wishing to learn more about foragingand hunting on the North Coast.MUSHROOMSHear the Talk. Walk the Walk.Dane Osis, a ranger at Fort Stevens State Park, will lead a mushroomforaging orientation walk to find and identify edible and inedible mushroomsin the Ecola Creek watershed. Meet on Sunday, October 16, at12 noon at the Cannon Beach City Hall parking lot. Sponsored by theEcola Creek Awareness Project.Fir Mountain First Fall Festival • Oct 29, noon to 4pmThere is one more opportunity to purchase local, farm, fresh produceand have some fun in the process. at the White Clover Grange inMohler on Highway 53. Come in costume to help us celebrateHalloween and add some joy to the advent of the fall and winterseasons. Kid friendly games and music by Sedona Fire, 1-3pm,and the Tsunami Drummers, 3-4pm will entertain the crowd.National Food DayAstoria Schools will meet local organic farmers.To celebrate National Food Day on October 24th, Astoria High Schoolsenior Bry Beaulieu will be collaborating with various community membersto put on a full week of events. Each of Astoria’s schools will be visited bya local organic farmer who will bring in some of their produce to share. Amini-farmer’s market style of booth will be set up at each school and studentswill be invited to chat with their local farmers and learn more abouthealthy, sustainably-grown foods. Students will have the opportunity tolearn to identify different locally grown fruits and vegetables and to try ataste of them. The event is free and open for students only. For moreinformation please contact AmeriCorps HOPE member Jennifer Rasmussenat (503) 325-8573 or visit www.foodday.org.RAZOR CLAM TIDES!Oct. 28, Fri. – 8:28 p.m. (-1.8 ft.)Oct. 29, Sat. – 9:17 p.m. (-1.5 ft.)Nov. 11, Fri. – 6:48 p.m. (-0.4 ft.)Nov. 12, Sat. – 7:23 p.m. (-0.4 ft.)Nov. 25, Fri. – 6:27 p.m. (-1.9 ft.)Nov. 26, Sat. – 7:14 p.m. (-1.8 ft.)Dec. 10, Sat. – 6:30 p.m. (-0.5 ft.)Dec. 22, Thurs. – 4:40 p.m. (-0.9 ft.)Dec. 23, Fri. – 5:29 p.m. (-1.4)oct11 hipfishmonthly.com30