Although Labor Day marks the end of summer, in the Bay Area we are still waiting for the heat to arrive. Maybe once Fall settles in… I think that one must observe our national holiday by relaxing and in the pursuit of recreation and relaxation. Mr. K and I had only one goal for our three-day holiday weekend, which was to drive up the coast to procure some oysters from our favorite spot, Hog Island up near Tomales Bay. From there we hooked up with Mank and CDR in Bodega Bay to hike around and enjoy the views. It was grey and overcast, but seemed warm enough after rock hopping and making our way up the cliffs. Otis loved running around on the beach.
Eventually we ended up in the cozy little town of Graton where Mank and Casey live in western Sonoma county. We enjoyed hanging out with their two pups, Lily is the blonde on the left and Otis is her uncle on the right.
We unpacked the cooler and enjoyed some lovely cocktails, the little one on the left is for moi, who cannot handle the hard stuff. Casey and I walked a few blocks over to their community garden where we picked ears of corn from the stalk and I walked around marveling at the summer’s bounty. Tomatillo were growing everywhere, gigantic zucchini the size of my arm, ripe peppers and tomato drooping on their stems.
We got a bag of 50 kumamotos which were gone in a flash. Here they are dressed with our favorite condiment hogwash, a recipe from Hog Island which offers their take on a classic mignonette with an added kick of jalapeno, cilantro and lime.
The Kumamotos are delicately frilled, their tender sweet flesh is briny and fills your mouth with a rich creamy marine essence that lingers beautifully.
After the oysters, Mank fried chicken that we picked up from the Marin Sun Farm and brined.
He tossed the chicken with some cilantro, sliced shallot and jalapeno along with a delectably fragrant Octo-Vinaigrette based on David Chang’s recipe in the Momofuku cookbook. That was quite an invigorating aroma.
We steamed the corn and everyone dressed it as they wanted. There was butter, a soy-wasabi vinaigrette and Mr K always likes his plain drizzled with lemon juice and sprinkled with chili powder. I grew up with freshly picked corn in the summer and that was kick-ass awesome, so sweet and fresh and bursting with the flavors of summer.
Mr. K made a spinach salad with toasted spiced pecans
It was a delicious and simple feast and that freshly picked corn was such a delectable treat. Ahh, to be back at the beach and running around with the wind rushing in your ears….