“Among all our native edible plants, the nut of the bay laurel tree is one of the most delicious,” says Esselen Tribe medicine woman Cari Herthel. Historically enjoyed by California’s Indigenous communities, bay nuts are typically used as a condiment, digestive aid, and stimulant.
Full Story ➝Esalen’s Farm & Garden was recently blessed with the kind of abundance that feels straight out of a Roald Dahl book! But rather than one giant peach, we have over 1,000 pounds of squash! So Chef Abi cultivated a variety of delicious dishes — including a nourishing curried soup.
Full Story ➝Every pho aficionado will tell you that the secret to this Vietnamese staple is the broth, a two-plus hour process of breathing and waiting. We wouldn’t recommend shortcutting personal transformation, but we’ll hungrily allow it for pho in honor of API Heritage Month 2022!
Full Story ➝A fruit panzanella takes the same mix of bread, fresh produce, and acid used to create traditional savory panzanella and turns it into something that’s great for breakfast, an afternoon snack, or dessert. For this version, we macerate blackberries with honey, freshly-squeezed orange juice, and white balsamic; vinegar highlights and punches up the berry flavor.
Full Story ➝It’s hard to go wrong with flavor combinations when you pair things that come into season together, like early spring’s pea shoots and asparagus bolstered with the last of winter’s citrus. This salad is spring green on a plate, with a delightful mix of flavors and textures — acidic citrus, bright mint, sweet peas, crunchy nuts, tender asparagus — that elevate it beyond an everyday salad.
Full Story ➝The juice itself is called Farm & Garden Green and it's a garden lover's dream, according to Food and Beverage Supervisor Lisa Hudson. “This ‘un-recipe’ features seasonal ingredients growing in Esalen's Farm & Garden and, of course, that's constantly changing, as is the recipe!,” says Lisa. “The consistent thread you'll find is that it's packed with the freshest, most vibrant greens, veggies and herbs of the season, with just a kiss of sweetness that comes from Meyer Lemons that have grown around the Esalen property for many years.”
Full Story ➝Summer is in full swing and our Garden is producing carrots in a wide spectrum of colors that are both lovely to behold and tasty to eat. As the heat starts to climb, it's a good time to enjoy a nice cool, refreshing salad that is easy to pack for an afternoon picnic or having friends over for a backyard BBQ. Carrots can be the star of a salad and even surpass the more famous versions of summer salads like potato and macaroni.
Full Story ➝With this recipe the classic pesto goes through a transformative experience, moving away from the traditional basil version and finding a way to use the often-overlooked leaves of celery which many discard. At its heart pesto is a simple combination: part leaves, part nuts or seed, a little garlic and cheese, then the whole thing is bound together with an acid (here we use lemon juice) and olive oil. Understanding this breakdown opens your ability to transform anything from our garden (or yours) into wonderful variations on pesto.
Full Story ➝Inspired by a walk through the Farm & Garden as farmers harvested for Thanksgiving dinner, this spiced nut milk is infused with the spirit of Esalen. Warm and nourishing for the body and mind, Harvest Milk is luxuriously creamy on its own, makes a great base for smoothies and is wonderful in a latte.
Full Story ➝If you’ve ever been at Esalen during Thanksgiving week, you’ve probably noticed that our Thanksgiving feast is the best, ever. That’s because we love Thanksgiving. We put tons of love into sharing our favorite dishes, from our own traditions, with the Esalen community.
Full Story ➝This versatile dish is a staple at lunch-time and tapas-time at bars and in homes everywhere in Spain. The trick to making a really good tortilla is to avoid the temptation to slice the potatoes into straight, uniform slices. Doing so robs the resulting omelet of the nooks, crannys, and voids that are necessary for the eggs to do their thing.
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