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Electric Spring Recap

And...announcing our May gathering

Electric Spring — our 50Hertz Tingly Foods collaboration dinner at Urban Adamah.

We opened with cucumber gazpacho with green apple, lemon, serrano, and a Sichuan pepper rim, followed by teeny turnips and tiny radishes with tarragon butter, rockfish gem cups with cilantro, sweet chili jam, and peppercorn peanuts, and toast points with bok choy, garlic, and egg emulsion.

Cucumber Gazpacho, Teeny Turnip/Tiny Radish, Rockfish Gem Cup

Tuna poke came dressed with ponzu, green onion, cucumber, fried garlic, micro celery, and Sichuan pepper oil and salt. Burekas followed with mustard greens, Chinese celery, Bulgarian feta, beyaz peynir, and kashkaval.

Tingly Poke, Chinese Celery & Mustard Green Burekas

The center of the meal was cabbage blossom with chermoula glaze and peppercorn cashews, grilled romaine with peppercorn-pickled strawberries and peppercorn ranch, and fried vegetable medley with saffron aioli and charred lemon.

Cabbage Blossom, Grilled Romaine, Fried Veg Medley

The main course was Mt. Lassen trout with doubanjiang, green garlic gremolata, and ginger scallion confit and konjac noodles with cucumber, black vinegar, tamari, chili, garlic, and peppercorn.

Konjac Noodles, Homestyle Mt. Lassen Trout

Dessert finished with strawberry shrub and Sichuan pepper pâte de fruit by Fork Full, chocolate bonbons by Flying Noir, and bingfen tart by Nanne.

Pate de Frûit, Chocolate Bonbon, Bingfen Tart - all with hints of peppercorn

Drinks included a loquat mead, a plum pét-nat, a seasonal tonic made of lemon verbena and rose geranium, and a cherry rye kvass.

Loquat Mead/Plum Pet Nat from Feral Ecology, Cherry Rye Kvass shooters

Thank you to 50Hertz Tingly Foods, Urban Adamah, Feral Ecology, Flying Noir Chocolate, A Fork Full of Earth, our volunteers, and to everyone who joined us at the table. We could not do any of this without your generous support.

Some volunteer staff, celebrating a successful event with Yao of 50Hertz

Our next gathering will take place on May 31, 2026. We’ll be returning to the farm with yet another product collaboration. This one is a natural fit. It flows through our veins. Coming Soom…