Poets & Food

Below is a recipe from author Gabrielle Myers, author of the HIVE MIND, the story of a doomed love affair set on a farm in Northern California. Myers is as good with grilling tongs as she is with selecting the perfect word.

PRAISE FOR HIVE MIND
“In powerful lyric prose that sometimes can’t help give way to poetry…Gabrielle Myers sings her own, very personal love song to the soil under all of our feet. The voice in Hive-Mind is complicated, edgy, vulnerable and deeply in love with fig trees, cherry tomatoes, and the sound of crickets on a hundred and ten degree summer day.  In these dark, environmentally catastrophic times, we need books like this one to shake us out of our slumber, remind us where we came from, reconnect us to what we are.”
Pam Houston, Author Contents May Have Shifted

Hedgehog Mushroom, Green Garlic, Pistachio Relish

This relish accentuates the wild Hedgehog mushroom’s delicate woodsy flavor with a backdrop of spicy green garlic and pistachio’s round buttery crunch. When wilted, the creamy yellow and orange ‘shroom turns brown as the flavor gets concentrated and the water in the flesh evaporates.
Hedgehogs have a long growing season and are widely available for a wild mushroom. These fungal gems also contain high levels of vitamin D and selenium (Baldy).
Spoon the relish over the crispy skin of pan-roasted chicken breasts or thighs, marinated tofu, or a juicy rib-eye steak. You can prepare this relish ahead of time and store it in the refrigerator, but don’t add in the chopped pistachio until right before serving—this will help retain its crunch.

1.5 cups, sliced Hedgehog mushrooms
1 tablespoon olive oil to cook the Hedgehogs
1 tablespoon, roasted and chopped pistachios
1 teaspoon, chopped sage
1 teaspoon chopped Castelvetrano olive
1 teaspoon finely chopped green garlic (or shallots)
¼ teaspoon Balsamic vinegar
1 tablespoon extra virgin olive oil to finish
Salt, to taste

1. Heat up a medium fry pan on high heat, add the olive oil, and throw in the sliced Hedgehogs.
2. Shake the pan and stir the Hedgehogs as they cook. They will lose their liquid and then start to brown. Once the liquid is released, turn the heat down to medium. Aim for a slight golden brown. This should take about 5 minutes.
3. Right before the Hedgehogs are done cooking, add in a pinch of salt and the green garlic (or shallots), cook them for 1-2 minutes, and then add in the chopped sage for a final minute of cooking.
4. Set the pan aside to cool.
5. Once the pan is cool, add in the Balsamic.
6. Right before serving, add in the chopped pistachios.

Baldy, Meagan. “Fall in Love with Fungus.” News from Native California, vol. 29,       no. 3, Spring2016, p. 19. EBSCOhost,proxy.deltacollege.edu:8080/login?       url=http://search.ebscohost.com/login.aspx?direct=true&db=aph&AN=113773061&site=eds-live&scope=site.

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Food of the Hive-Mind

Hive-Mind, Gabrielle Myers, organic farm, memoir, Tip Top Farm, Laura Trent

To Purchase Hive-Mind click on cover

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excerpt from Hive-Mind
by Gabrielle Myers

“When I go into the kitchen, the sun’s started to angle itself at Mount Vaca. The golden light casts a reddish filter on my knife work as I thinly slice the halibut filet, fish so fresh the white flesh looks slightly blue and feels sturdy under my knife. After I cut the halibut into tiny cubes, I place it in a stainless steel bowl on top of an ice bag, grate a pinch of lemon zest, sprinkle sea salt and mix in a good amount of olive oil. All the time I maneuver around the kitchen’s gravel floor and awkward cutting boards that jut over the table at weird angles….

Baker walks across the herb circle to the kitchen; her leg brushes a tarragon plant the size of a small citrus tree.

We each do our bit of tidying, and set the table. Gina arrives smiling, flush and tan from her day in our fields. I begin to disk the okra with my sharpest knife. I gently mix the tartare and arrange a thin circular layer on each plate. I distribute five disks of okra on each circle, drizzle extra virgin olive oil over the whole plate and sprinkle wild fennel pollen that I harvested near Lake Berryessa last weekend over the tartare.

Tartare: beef, lamb, tuna, halibut; all I have to do is cut, put sea salt on, pair it with a good olive oil and garnish. The tender fragile quality of the meat or fish plays against the texture present in each bite. Tartare was my favorite dish to serve at Oliveto. We’d fry capers until they were stiff star-like flowers, or take nasturtium petals and dot them over eye of round, ground and moist with oil so the dish looked like a Monet painting…

To purchase Hive-Mind, click on the title.

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