The Kingdom of Bolinas

In Ernest Callenbach’s 1975 novel Ecotopia, Northern California, Oregon and Washington break away from the union to form their own highly groovy utopia. What Callenbach predicted may never have happened on such a big scale, but the small town of Bolinas, CA sure feels like it broke off from the rest of the country. Callenbach, in fact, featured Bolinas in the prequel to Ecotopia, Ecotopia Emerging.

Bolinas residents, famously, remove the turnoff signs on the highway on a regular basis, giving the town an independent vibe. One of the first things you see on approaching Bolinas is a series of picturesque organic farms, including Gospel Flat Farm which runs an honor stand along the road. When we visited they had some nice looking beets:

And a quirky mobile facility:

Bolinas also has a free store:

With its own unique signage:

And a multi-denominational alter thingy on the main drag:

With yet more creative signage:

The list of former residents reads like a who’s who of American art and poetry. It’s easy to see why. Bolinas has natural beauty, a good set of small businesses and all that fresh produce. It’s also the home of my favorite bloggers, publisher and author Lloyd Kahn

Kind of hard to find myself back in Los Angeles, the most un-Bolinas of cities!

Why My Poultry Waterer Kept Breaking

This is not a handle! How not to carry a poultry waterer.

After breaking two poultry waterers I finally figured out what I was doing wrong. Thanks to instructions that came with my third waterer I learned not to carry it by the outer handle. After filling the waterer you carry it with the inner handle as seen below:

The inner handle.

Using the outer handle with the waterer full puts stress on the metal and ultimately breaks the vacuum.

Our backyard “egganomics” took a hit–gotta account for those three waterers now!

Garden Bench Ideas

I’ve been contemplating building a garden bench for our backyard so whenever I see a nice one I take a picture. The first example (above) resides in a nursery in Bolinas, California. Looks like one end is the ubiquitous cinder block and the other a pre-cast concrete pier. Add some driftwood (there’s a lot of it in Bolinas) and you’ve got a bench.

This arts n’ craftsy bench is in the San Francisco Botanical Garden in Golden Gate Park. If I want to recreate this I’d have to pull out the router to do the fancy lettering. Would be kind of funny to offer naming rights to objects in our backyard, though.

Also in the Arboretum, this massive stone bench. Kinda hard to get those heavy stones up the steps to our house. It’s beautiful, but if I recreated it poorly I’d have an object that recalls the tiny Stonehenge gag in This is Spinal Tap. The amusing back story to many of the stones in the San Francisco Arboretum is that they came from a Medieval Spanish monastery that William Randolph Hearst bought and had disassembled, crated and shipped to California at great expense. A couple of fires destroyed the crates and markings and years of acrimonious debate on where to put Hearst’s monastery ended with many of the stones getting distributed around the park as benches and walls. Most went to the construction of a new abbey near Sacramento.

Really nice stonework here–a bench midway up a staircase on the Lands End trail overlooking the entrance to the bay. It’s the most beautiful place on the planet with a nice bench to enjoy the view. 

A bench at the Preston Winery, home of that olive oil I blogged about yesterday.

I don’t ‘think a short bench like any of these would work in our backyard. At home I’m either running around or completely horizontal. Perhaps some kind of lounge chair might work better or a really long bench with some cushions.Will have to consult with the boss . . .

The Making of a Great Olive Oil

Kelly admires the olives

Thanks to our good friend Dale Benson, Kelly and I got to see how a really high quality olive oil is made. Dale knows Matt Norelli, the wine and olive oil maker at Preston Vineyards of Dry Creek, an organic family farm near Healdsburg in Northern California. Matt was nice enough to let us watch the complicated olive oil machinery in action.

First the freshly picked olives go into a big hopper (above). They are then crushed and churned (below).

After the churning process (called malaxation) the pulpy olive mass goes into a high speed centrifuge:

Matt (left) Dale (right) with the centrifuge

At the end of all this machinery the oil pours out of a spigot and into a steel drum:

We all had the great privilege of tasting the freshly squeezed oil. I won’t soon forget that heavenly flavor. Matt told us that it takes around a ton of olives to make 25 to 30 gallons of oil. The olives come from a thousand trees that are tucked around the vineyards.

If you’re ever in Northern California the Preston Vineyard is well worth a visit. We got to taste a Barbera wine that they make–quite amazing. They also bake a delicious sourdough bread, keep a flock of laying hens and sell cured olives. And the scenery? Let’s just say it was difficult to come back to gritty Los Angeles.

Preston Vineyards website with visiting hours and map.

Lou Preston’s olive curing recipe (scroll down towards the bottom of the page).

New Year’s Resolutions

It’s a week for formulating New Years resolutions and I have two that stem from reading Ferran Adrià’s A Day at elBulli. Adrià is one of the main proponents of “molecular gastronomy” (though he rejects the term) a style of cooking that involves not just unusual ingredients, but the creation of entirely new forms of cooking. Think dry ice, freeze drying and culinary thoughtstylings such as “Spherification.” But back to my two resolutions which are:

1. Read, listen to and experience more divergent opinions. I checked out A Day at El Bulli from the library expecting to hate it. I’m all about quality ingredients (preferably homegrown) prepared in simple, traditional ways and will never attempt any of the ridiculous recipes included in this big picture book. That being said, I came away from thumbing through the book with an admiration for Adrià’s creativity even if I agree with Mrs. Homegrown description of the entrees looking like “dog vomit.”* It’s all too easy in the age of Google to succumb to “confirmation bias,” the errors that come with finding only what you’re looking for. While I wouldn’t buy a copy of A day at El Bulli, I’m glad a librarian chose it for the library and I’m happy I took the time to consider Adrià’s point of view even if I disagree.

2. Speaking of Adrià’s creativity–he spends half the year developing new methods in Barcelona and the other half the year working at the remote El Bulli. Making the time for creative thinking is essential, I believe. Even after co-writing two how-to books I find myself spending too much time answering emails and not enough time growing, tinkering and building things. Adrià has it right: if you don’t make that time for creativity it will fill up with unproductive duties. Of course Adrià has someone else to sort through the 2 million (no exaggeration) annual reservation requests.

* A clarifying note frome Mrs. Homegrown: I used the term dog vomit specifically in relation to their signature dishes based on flavor-infused foam. Many of their dishes are strikingly beautiful, art without doubt. But speaking as a dog owner, if you present me with a plate of chunks of food swimming in yellow foam, my mind is going one place and one place only. And when the foam is white instead of yellow, I’m thinking about spittle bugs, or pond life, or stinky beach foam. But you know…whatever turns your crank.

And speaking of those 2 million reservations, Mrs. Homegrown and I are taking a few days off to catch up with things–we’ll be back soon.