Articles by Karl Holl


Recipe: Pickled Ramps

Ramps are a true sign that Spring is here. For those of you that don’t know, ramps are a North American species of wild onion that grow widespread across eastern Canada and the eastern United States. Their season is short, so pickling and preserving is a great way to enjoy them year-round. Ramps season brings…

Recipe: Laminated Dough

Laminated dough is what is used to make puff pastry or flaky pastry, such as in croissants, danishes, cinnamon buns and pigs in a blanket. It consists of many thin layers of dough separated by butter and is produced by repeated folding and rolling. Making laminated dough takes me back to early morning bake shop…

‘For the Love of Mushrooms’ Soup Recipe

We started foraging in Northern California in the fall of 2005, while working at the Martini House Restaurant in St. Helena. This is where our love for wild edibles was born and grew: from days of washing sinks full of mushrooms to the five-course mushroom tasting menu we prepared everyday. We were able to observe…

Recipe: Fermented Chili Sauce

This recipe is inspired by the well known American made Sriracha sauce. Just a little backstory for you all: Sriracha has been produced in California since 1980 and the recipe has been the same since 1983. Founder David Tran started by making the sauce from leftover peppers that farmers left in the field. As the…

Recipe: Chicken Mortadella

A couple of weeks ago at our Soter Vineyards Harvest Dinner one of our hors d’oeuvres was chicken mortadella. We used the chickens from MSR Ranch, the biodynamic farm at Soter Vineyards. Over the season we got to work very closely with Nadine Basile, the viticulturalist and farmer for Soter Vineyards. To finish off the…

Recipe: Pickled Green Tomatoes

This summer the LETumEAT chefs did a lot of pickling at Soter Vineyards in Carlton, OR. For each of the three harvest dinners Soter Vineyards hosted in September, we prepared a small take-home gift for the guests. Our friend Eric Joppie of Bar Avignon in Portland gave us this recipe for Pickled Green Tomatoes for…

Squash Piccalilli Recipe

Piccalilli dates back to the 18th century. It is an interpretation of an Indian pickle made by the English. It is usually done with mixed vegetables, however in this case I made the recipe with squash because it is so plentiful in our garden this year. Ingredients 10 lb mixed summer squash 6 cups white…

Recipe: Oregon Albacore Conserva

We prepared this when the folks from A Ride in the Country came to visit the farm. Read more about that here. 1 top loin of albacore tuna sea salt cracked black pepper 2 cloves garlic, chopped ½ bunch of thyme 3 bay leaves 8 cups olive oil Step one: catch, kill and clean some…

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