The FV Pursuit is a family fishing vessel, big brother Kyle teaching little sister Melinda how to pull an albacore on board, note their hands are covered by “nippers” we make out of diving material to protect our hands from the monofilament.  The boat pulling forward, the fish pulling away from the vessel.

Grandson Kyle pulls an albacore aboard — note the jig with the colored skirt

Kyle pulls in a nice albacore

A fish ready to go into the hold…so maybe we can have it for dinner tonight?

Fish ready to go into the minus 30 degree hold

I know…this photo looks like it’s been doctored up — but no!  this is what it looks like out at sea — a special evening aboard the FV Pursuit!

Heavenly views from the FV Pursuit

To find out more about Bless My Soul cafe, go to the website.

KEET-TV Highlights Local Chefs on Season Two of NORTH COAST CUISINE
Premiering Wednesday, October 5 at 7:30 p.m. on KEET-HD

KEET-TV, Public Television for the North Coast is serving up season two of their local production, NORTH COAST CUISINE.  The series of six 30-minute cooking shows give viewers an inside look at twelve people who are producing and preparing some of the best food available in Humboldt County.  Six chefs were invited to prepare three dishes from their restaurants at the KEET studio kitchen set. KEET also shot segments on location at local farms, farmers’ markets and factories. NORTH COAST CUISINE will begin airing Wednesdays at 7:30 p.m. beginning October 5, 2011.  Repeat airings will take place Saturdays at 9:00 a.m. on KEET-HD Digital Channel 13-1. The series is a true community project with music by Kulica and a logo designed by Humboldt State University Graphic Design student Jon McCallum and HSU Art Professor, the late Wayne Knight.

On October 5 at 7:30 p.m., NORTH COAST CUISINE is hosted by Jim Hughes of Brick and Fire Bistro with a feature segment on Cypress Grove Chevre with founder, Mary Keehn.  Jim prepares Humboldt Fog stuffed figs with pancetta, followed by lamb with polenta and a chevre crème brulee.

On October 12 at 7:30 p.m., NORTH COAST CUISINE is hosted by Eric Masaki of Kyoto Japanese Restaurant with a feature segment with Ino Riley of I and I Farm.  In this episode, Eric prepares miso soup, organic farmers’ market greens with mushrooms and Kyoto’s award-winning Bulgogi beef.

On October 19 at 7:30 p.m., NORTH COAST CUISINE is hosted by Paul Fitzgerald of Larrupin Café featuring a visit to the Arcata Farmers’ Market.  Paul prepares Squash Blossoms filled with truffled fromage and a red and gold roasted beets Napoleon with brandied sautéed pea shoots.

On October 26 at 7:30 p.m., NORTH COAST CUISINE is hosted by Luke Patterson
Luke’s Joint and The Other Place with a feature segment with John Severn of Little River Farm.  In this episode, Luke prepares a creamy spinach-almond soup, sauteed wild mushrooms with steamed potatoes & massaged kale salad and peaches Foster with ice cream.

November 2 at 7:30 p.m., NORTH COAST CUISINE is hosted by Marie Wilkins of Bless My Soul Café with a feature from The Tofu Shop with founder, Matthew Schmit.  Marie prepares coconut chicken with her Sticky Love Sauce, a shrimp and andouille sauté and a platter salad with tofu dressing.

On November 23 at 7:30 p.m., NORTH COAST CUISINE is hosted by Bryan Hopper of The Groves Restaurant with a tour of Riverbend Cellars with Thomas Meagher.  Bryan prepares pan-fried corn fritters with salsa verde, a classic Caesar salad and a grilled New York steak with cherry tomato-basil risotto and balsamic reduction.

For more information about KEET, click here to go to the website.

In 1975, you could find the founder, Earl Herrick, at Fulton and 10th Street entrance to Golden Gate Park selling fruits and vegetables from a small converted beverage truck. Back then, produce was 5 pounds for a dollar and folks would flock from all over for his famous ugly orange – hideous on the outside, but heaven on the inside. At the intersection of several culturally diverse neighborhoods, Earl got a hands-on understanding of customer service. He recalls offering samples to a variety of customers, from tourists to residents, insisting that in such an engaging atmosphere, “if you weren’t an extrovert, you were done.” This experience served as the foundation of Earl’s produce education, which included a four-barrel coin changer as his cashier and the mild, overcast weather as his refrigerator.

Earl’s journey into fresh produce sales eventually brought him to a Marin-base natural market called Living Foods. There, he spent several years as a produce buyer learning the dynamic, daily operations of retail business and establishing relationships with organic growers who allowed him to buy directly from their farms.

With a dash of luck and chance timing, Earl took an opportunity to open a single stall on the San Francisco Wholesale Produce Market in 1988. Combining 13 years of retail experience, strong relationships with organic growers, and a passion for good simple food, Earl’s Organic Produce was born. (From Earl’s Organics Website/History)

To listen to an interview with Earl Herrick, click here.

To visit the Earl’s Organic’s website, click here.

Happy harvest!

I met Quin Weber while taking a Sustainable Organic Agriculture class at College of the Redwoods — when we were introducing ourselves to the class Quin said she had read Michael Pollan’s book Omnivore’s Dilemma and felt like she wanted to learn about the local food system.  In talking during our breaks I learned about this project that she and Krista were involved in at Hydesville school — seriously, Quin knew where the rubber hit the road, you can see the results in the smiling faces of the children.  To listen to the interview with Quin and Krista, click here.

Hydesville Garden Club

Preparing the asparagus bed

Garden in July in full force

Adding Llama Manure, great source of nitrogen -- who knew?!

Proud Onion Grower!Gardening is hard work

To learn more about what is going on at Fieldbrook Valley Apple Farms, click here.