Dining • Culinary Shop
EVOO Cooking School


Typically we do not plant our garden until after Mothers Day. This year we are experiencing so much sunshine that it is hard to believe it is still April; longing to put in some lettuces and herbs like basil. Our little raised garden at home should be able to keep us in basil all summer. (that is until the “bunnies” in Tolovana discover it) That is the plan but do not want to plant too soon.

The twelve days of EARTH DAY is being celebrated right now; 12 days before the actual event. After all Cannon Beach has too much natural beauty to appreciate in just one day; so how about 12 ending on April 22, 2015. It is the trigger for us to get our gardens ready. This is when local farms and nurseries start selling vegetable starts. It is the time when we typically over buy starts then run out of room to plant them. Regardless, we appreciate our own enthusiasm for getting the garden going because we are never sorry when the crops are ready to pick.

Meantime at our dinner shows we are already enjoying spring crops that are rarely seen in the market. This year morel mushrooms and fiddle head ferns and stinging nettles have become available; and all have been added to our menus. Also using local asparagus and snap peas, too. We are told local cherry tomatoes are not far behind and there is rumbling about Hood Strawberries being early this year. We are getting in line for those! Get ’em and eat ’em as they do not last long after picking. They are the best strawberries in the world! Meantime we do have some strawberries on our menu as rhubarb is in season and nothing compliments rhubarb like strawberries.

Here’s our strawberry rhubarb sorbet:




EVOO Cookbook

We often save leftover strawberry rhubarb sauce until we get two cups or enough to freeze into a fresh sorbet. We don’t usually start by making both recipes, but if you want to make our version follow the simple recipe for rhubarb sauce first.


  • 2 pounds strawberries, diced
  • 1/4 cup honey
  • 1 cup superfine sugar
  • pinch of salt
  • 2 cups strawberry rhubarb sauce (see recipe)


Bring fruit and sauce to boil and remove from heat. Cool. Puree all fruit and strain through fine sieve if you prefer a finer texture. Otherwise leave chunky. Add honey, sugar and salt and freeze in ice cream maker according to manufacturer’s direction. Remove and place in air tight container. Seal and freeze.