Farm-To-Desk Blog

Ugh, breakfast. #1

Making it, on time, for myself, everyday, is the hardest f#!$ing thing for me to do. So, it better taste amazing and not be a too much of a chore. I dedicate this recipe entry to you, fellow non-breakfast person. We will get through this.

early A.M.

What do you want?: hot, fatty, goodness.

When do you want it?: when I finally make it to the chair at the kitchen bar.

Do you want to make it?: no.

Who do you hope will perform this miracle today?: the cat.

The answers to those last questions might not apply. Do you accept your circumstances?: …..yes.

Eggs a lá Sage

This recipe is my artistic representation of the sesame fried eggs that my beloved friend, Sage, likes to make and devour.


2 eggs (make sure they’re worthy)

1/2 cup cooked quinoa

1 small head bok choy

1/4 carrot cut into 1/2″ chunks

2 cloves garlic

1-2 Tbsp. Toasted sesame seeds

1 tsp. peppery spice blend (I used a datil pepper spice blend from my homeland St. Augustine, Fl. Whassup augie doggy?!)

Generous drizzle of olive oil

2 Tbsp. sweet, saucey secret ingredient (a bourbon maple Asian pear butter made by new mama, Amanda, did it right. You may use apple sauce, thinned sweet potato puree, squash soup, ketchup, tomato paste. Has to be goopy. Wake up your mind.)

2 thick pinches of salt

1 Tbsp. Saturated fat (coconut oil, butter, what have you…fat of any kind)

Put your cast iron on high heat. Generously drizzle (~2tsp-1Tbsp.) olive oil into the pan. Quickly mince the garlic as the pan’s heating up. Toss the garlic into the pan, coat…with a spoon. Quickly chop the carrot and bok choy. You’ve got to move it because you don’t want your garlic to brown but you also want to get to the part where you’re eating. Toss the veggies in with the garlic and stir to coat. Sprinkle (in whatever way turns you into a baddass) 1 big pinch of salt over it all and stir to coat again. Turn the flame down to med.-high, once pan’s been brought up to heat. Saute and stir occasionally until the carrots become just a little tender. Toss in the quinoa, spice blend, and secret ingredient, and stir. Continue to cook and stir until signs of overall hotness occur…you know what I’m talking about. Scrape contents into a bowl. Scrape well. Return pan back to heat. Add saturated fat and let it melt. Release two eggs into the pan, sprinkle on a tsp. of salt, and then, layer the sesame seeds over the top of the eggs to evenly coat them. Once the eggs have fried hard, gently flip them so that the coated layer faces the pan. Yes, I really did just describe to you what I mean by flipping an egg. It’s likely you won’t read the details of this recipe until early tomorrow morning and might be consumed in the other pertinent details. Plus, someone always asks if there could be more details in my recipes. You might be that person! Who’s looking out for you? Me. Fry it hard, until the layer of sesame is toasty and looks crunchy. Place on top of those veggies. Pour yourself your morning drink. Thank yourself for doing you. Good job.

Catering Menu for the end of the year


Catering Menu


Special order crew lunch menu.

Showcasing the best in Humboldt County’s seasonal produce profile, our animal-free and gluten-free lunch packages are a refreshing way to taste the land of Humboldt.

  8 servings A la carte
Bodacious Burgers $52 $8
Kale Chips $24 $4
Shiitake Pepper Polenta Squares $36 $6
Lettuce Wraps $32 $5
Collard Wraps $32 $5
Savory Tarte Slices $30 $5
Mini Savory Tartes $28 $4
4” Savory Tartes $36 $6

Bodacious Burger – a house-made patty, cashew spread, thoughtfully prepared seasonal dressings, and a sauce. Served on a GF Heartfire Bakery sesame burger bun.

Kale Chips – Kale rubbed with Olive Oil and lemon juice and sprinkled with sea salt.

Shiitake Pepper Polenta Squares (while supplies last) – Certified GF Polenta prepared with grilled shiitakes, roasted peppers (spicy or mild), onions and garlic. Served with a sesonal special sauce.

Lettuce Wraps and Collard Wraps – Each type is stuffed with a seasonal spread, freshly prepared vegetables, and dressings. Fillings change weekly.

Savory Tarte– Layers of seasonal vegetables in a puree of squash or other market find. Baked in a house-made GF crust.


Lunch Available Wednesday, Thursday, and Friday.

Check website for daily offerings


2 day’s notice is ideal. 1 day’s notice is acceptable in most cases.

Menu at:

Order by text or phone at (707) 601-1145



Food is love, Love is food proudly sources as much as possible from responsible growers, in our incredible land.

Food comes packaged in fully compostable paper and nothing else.

Peach Papalo Salsa


Papalo (from Paul Lohse <you know, the basil farmer>’s booth at the NCGA’s farmer’s market),  is enchanting. It’s the flavor you’ve been searching for when you’re tired of cilantro but want something on that level of refreshing. It’s commonly used in salsas in Mexico and South America. Lohse grows it in a warmer part of northern Humboldt and is the only purveyor of it that I know of, here on the north coast.


As a seasonal locovore, it’s quite exciting when newer flavors arrive in the garden and the market. In response to environmental factors within the cosmos, flavors herald seasonal changes reminding us that we exist in continuum. Not terminus.



1 big peach

1 ear corn’s worth kernels (raw)

1 golden tomato, diced

1/2 thinly slivered to chopped red onion

a handful on papalo leaves, diced

1 Tbsp. apple cider vinegar

1 tsp. salt

Combine in a bowl, cover, and then let meditate for at least an hour. At the potluck, you will be all that, and a bag of chips (of course you’re also bringing chips, what kind of party guest are you?).

Get spicy: I can’t wait for habañeros and peaches to hit the market at the same time so I can make this recipe sassy.

Work Party Fare

July 6

Bicycled Lunch Delivery Service will Resume on Thursday, July 7.

That patience looks really attractive on you.


Special Orders for Your Work Party are best made in advance.

Don’t leave yourself hanging!

Text (707) 601-1145 

 Food is love, Love is food offers packaged lunches, for groups, that may be reserved in advance for pick up at the kitchen or special delivery.

Savory pies, Mung Bean Crepes, Bodacious Veg Burgers, and specials.

Contact for rates and weekly menu.

Tomatoes in May

That’s right fans, a solution to the winter tomato has been jarred up in my cupboard all img_20160505_220540.jpgthis time. Last year’s Trinity Tomato really impressed me as a sandwich tomato. Rehydrated, the bright, fruity character of this intensely dry-farmed variety sustains. Sometimes, I can’t wait for the fresh thing either but it is all the sweeter having waited throughout the seasons for our planet to succumb to the forces of nature.