Sharing the incredibley fresh artistry of food and living is just one of the things that makes Harvest Summit unique. Enjoy flower power and more from our friends at James Beard award winning Healdsburg SHED. We love to gather, share and learn with them. #moderngrange #umeboshi #nocino #plumsalad #lemonkosho
The seasons inform every aspect of Healdsburg SHED. As the weather warms up and we begin to harvest summer produce, SHED turns its attention to the flavors of early summer. We feature the freshness of edible flowers and the richness of our preserved harvest. Summer at SHED aims to balance these contrasting qualities in both innovative and time-honored ways.
Edible flowers bring the summer season to the plate at SHED. Chef Perry Hoffman is renowned for incorporating edible flowers into dishes at the café. He recently shared some of his favorite recipes and foraging tips. It’s best to harvest in the morning on a dry day so that the petals are open. The delicate flowers can garnish almost any dish and we love to use them on summer salads and soups. Anise hyssop, cornflower, and nasturtium are favorites at SHED. We grow many of our edible flowers at HomeFarm, where we also grow summer specialties such as peaches and plums.
Traditional methods of preservation from around the world inspire SHED to highlight the unique tastes of our region. Japanese techniques teach us to preserve the tastes of early summer so that they can be enjoyed year-round. Making umeboshi is a great way save ume, a Japanese plum that ripens in early June. Stone fruits, such as plums, can also be canned and used to make jams and shrubs. At our recent Edible Seaweed Forage on the Sonoma Coast, participants harvested and dried nori, an essential part of the Japanese pantry.
Late June is the perfect time to make nocino, an Italian liqueur made from green, unripe walnuts, traditionally harvested around the time of the summer solstice. The tradition of nocino can be traced back to pagan rituals, and later came to be associated with St. John’s night in Italy. This complicated history enriches the recipe with some food for thought.
Experience early summer as we do at SHED by making a seasonal recipe. Our plum salad makes use of the seasonal bounty and is a great addition to any summer meal. It is worth going through the detailed steps for delectable dish. Enjoy!
Plum Salad with Beet Kimchi, Yogurt, Miso Kosho, Chili, Purslane, Basil and Flowering Cilantro
For the Beet Kimchi:
4 large yellow beets (should yield about 1lb)
1 qt. kombu stock
8 tbsp. grated ginger
4 tbsp. grated garlic
5 tbsp. ground Korean red chili (gochugaru)
1 cup scallions – sliced
1 cup Radish – shaved thin
4 tbsp. kosher salt
Add all ingredients together toss. Place in a fermentation crock for 14 days then refrigerate for up to 6 months.
For the Salad:
8 plums -red flesh such as a Santa Rosa Plum or Elephant Heart- sliced into 8
1 cup beet kimchi
8 tbsp. Greek Yogurt – mix 2 tbsp. of white soy sauce into the yogurt
4 tbsp. Miso – We blend Lemon Kosho into ours (see recipe below)
2 cups of purslane – tops only
2 Serrano Chili – sliced thin into coins
20 basil leaves
1 bunch of flowering cilantro
1 lime for zest and juice
On the desired plate place a small pool of the soy yogurt. Add a dollop of the miso. With the tip and a small spoon swirl together to create a marble effect. Place the sliced plums off to one side of the yogurt miso mixture. Add some of the beet kimchi. Scatter the purslane, basil, Serrano chili, and cilantro over the top. Using a microplane zest the lime over each plate. After you have added zest to each plate, cut the lime in half and squeeze the lime over each salad.
4 tbsp. lemon zest
2 tbsp. Lemon juice
2 tbsp. Korean chili paste (tobanjan)
2 tbsp. kosher salt
Mix all ingredients together and let sit a room temp for 48 hours then refrigerate for 1 week. It’s then ready to use. The Kosho will hold for 6 months in the cooler.
Cheers to early summer. Enjoy!