Ollantaytambo to Machu Picchu….More Peru Photos

  • Pin It

This year marks the 100th birthday of Hiram Bingham’s discovery of Machu Picchu! We’re a little behind in posting more of our Peru trip photos.. but alas, our journal from Ollantaytambo to Machu Picchu is here.

There are two general ways into Machu Picchu:  by train, or on foot (via the Inca trail): we opted for train. The train station in Ollantaytambo is a good option for those who can’t find tickets directly from Cusco.

The sleepy little village of Ollantaytambo was roughly a half hour drive’s distance from our hotel (Aranwa) in the Sacred Valley.

We made our train reservations from the home — thinking that there was only one option (Peru Rail), so we were shocked to find another rail operator (Inca Rail, fewer runs between Ollantaytambo and Machu Picchu) once we arrived at the train stop.

The train ride from Ollantaytambo is geographically diverse, and runs along the canyon floor.

We were able to still experience the “backpackers” without having to do all of the the hard work :)

At the end of the train stop lies Aguas Calientes, an interesting little town. The locals are trying to re-brand it as “El Pueblo de Machu Picchu”.

We felt our guidebooks were “somewhat misleading”, as after our read – we interpreted there to be fewer services and food options. In reality, there’s a fair amount of “infrastructure”  (including restaurants, banks and bank machines — which we sometimes had difficulty finding in the Sacred Valley), and a handful of nicer “boutique” type hotels (which we unfortunately didn’t see on the internet or guidebooks, regrettably we had booked online and paid in advance for the less than stellar place where we stayed).

We purchased Machu Picchu tickets in Aguas Calientes (needed our passport to both buy the tickets and to get into the Machu Picchu site) – an official ticket boot for Machu Picchu is located off the main square.  We suggest buying tickets at least the night before you go (in soles) because we passed by a few poor souls who were waiting outside of the ticket office in the (dark) morning (the ticket office didn’t open until much later).  Also, we heard that there there is a cap of 2500 people/day due to park restrictions and that tickets can now be purchased via: http://www.machupicchu.gob.pe/

View off the main square at night:


We thought we were getting up early to be “one of the first people up” at 5am.  In reality, if we had just been getting in line at 6:00am, we would have been WAY too late to “be the first up”.

Bus tickets to get up to the site are a separate fee, and a separate line — we bought our bus tickets at the slow moving kiosk (because there is a person still manually issuing and stamping the bus tickets, one ticket at a time) across the street from the bus “stop”.  We were shocked to see so many people in line at 5am, and we weren’t close to being on the first bus up the hill (we counted at least six buses in front of ours).

Not surprisingly, there are a few cafe’s located along the bus “line up” route.

The bus winds through a series of 18 switchbacks — it’s like being on a theme park ride, while riding in a Mercedes bus. (many of our photos below are “out of sequence” — we took some of these photos on the “way down” due to lack of adequate light.)

View of switchbacks:

There was another small line (conveniently located along the Sanctuary hotel) once we got up to the top.

We opted to hike up to Intipunku to try to see the “sunrise”, where the Inca trail ends – the notch on the horizon coming down the Inca trail is called the sun gate.  The “average” time to hike up to this point is roughly about an hour (that’s not counting stops to see the scenery, take photos, water, etc.)

Unlike Wayna Picchu, there’s no line or headcount control for Intipunku (there was a 400 person limit/day for Wayna Picchu).  We were told that if we really wanted to hike Wayna Picchu, we’d have to be at the park entrance “earlier than the crack of dawn”).  Once we got up to the park, we actually did have the option of registering to hike Wayna Picchu, but taking our hoteliers advice, we took the Intipunku hike so that we could “see the sun crest over the  mountains and light up the entire Machu Picchu site” (there are views of the Machu Picchu site along most of the Intipunku hike). We were glad we took her advice because we could see hikers coming down from from Wayna Picchu — and it was like watching an ant line from afar.  There is something to be said for “not having people on our butt from start to finish”.

To get to Intipunku, once inside the gate, hike up, and follow the signs — and don’t forget to bring a fair amount of water.  There are no vending machines or concessions along this route.

The clouds and fog are significant “wild card factors” — the cloud cover rolls in and out with the changing temperatures (as the sun rises) and creates an aura of mystique to the site: however, the environmental extras weren’t something we had factored into our “get up at the crack of dawn to get awesome clear sunrise shots of Machu Picchu” strategy…. (something to consider if having picture perfect sunrise photos are a goal).  We now better understand why the site was so obscured one hundred years ago, covered by plant growth, and mysterious cloud cover — it would have been difficult to find unless you were a true “local”.

Regardless, the hike is quite something.  We can say we were on the backside of the Inca trail (and we didn’t need a permit to hike this short part):

One final thing to note about food options:  we weren’t stuck with the buffet or the sit down service at the Sanctuary.  There is a food court (outside of the gates) which has decent food, at “somewhat normal” tourist trap prices — we actually cancelled our reservations at the hotel and opted to eat at the food court….when one wakes up in the middle of the night, its easy to get hungry before the restaurant opens.  Overall, a great experience.

 

Low Sodium Roasted Tomato Sauce Recipe

  • Pin It

Garden fresh! Celebrate the summer harvest with this easy roasted tomato sauce (salsa al pomodoro) recipe.


With canned tomato sauces weighing in at a hefty 1000 mg sodium or more per cup, I was hard pressed to find one I could have on a low sodium diet. After researching several recipes for tomato sauce, I finally came up with a tasty solution to my problem that is low in sodium, and wasn’t too hard to make.

Ingredients

4 cups of  ripe tomatoes, chopped (roughly 8 medium sized tomatoes)

2 1/2 Tablespoons garlic, peeled

2 Tablespoons low-sodium tomato paste

1/2 cup grape seed oil**(click on the link to read more about grape seed oil)

1/4 teaspoon [brown] sugar

3 Tablespoons basil, chopped

Yield: 4 cups.

Directions

1. Preheat oven to 400 degrees.

2. Place the chopped tomatoes in a (non-reactive) Dutch oven or pot that can go in the oven as well as on the stove top.

3. Drizzle the half of the grape seed oil on top of the chopped tomatoes.  In a separate small ramekin, place the peeled garlic cloves and cover with the remaining grape seed oil.

4. Cover and place in the oven. Bake at 400 degrees for 30 minutes. Roasting the tomatoes helps to bring out the flavors.

5.  Remove from oven and place on stove top.  Add tomato paste, roasted garlic, brown sugar, and remaining (roasted garlic) grape seed oil.

6. Puree with an immersion hand blender, or if not available, use a blender or food processor.

 

7. Add chopped basil and stir.

8. Simmer over medium heat for another 10-15 minutes

 Serve!!  Happy Eating.

 

 

How to Pick and Cut the Best Mangoes

  • Pin It

Great tips for a luscious tropical fruit.

The first time I bought a mango, I really didn’t know how to tell if it was ripe or how to prepare it. I tried to cut it in half and ran into a large, unremovable pit – unlike any pit I’ve ever seen…then there’s the thick peel. At the moment, I was bothered by my dilemma – I wanted to eat that mango so bad, but it stymied me.  In the end, there’s a solution for everything. Let’s take a look then prepare a fresh mango salsa:

 

Picking Mangoes

There are three ways you can tell if a mango is ripe:

1) Feel – a ripe mango is soft to the touch, but not mushy. When you pick it up, it should feel firm, but allow you to create and indentation with your thumb. Overripe mangoes are mushy, and unripe mangoes are hard.

2) Smell – ripe mangoes emit a fruity aroma from the stem. Unripe mangoes have little, if any scent. Overripe mangoes may have the scent of alcohol from fermentation of the sugars.

3) Look – mangoes are multi-colored with green to red hues. They are usually ripe when they have a yellow to red appearance, but certain varieties can be ripe when they are green (some Mexican mangoes are mostly green, so keep 1 and 2 in mind).

Other notes: if the market only has unripe mangoes, you can ripen them on the counter at room temperature over a few days. Also, I prefer preparing mangoes from scratch rather than buying the pre-cut packages  – though very convenient – because they’re often a mixed bag of ripe and/or unripe pieces.

 

Preparing Mangoes

This is the part that seems tricky, but here’s a really simple approach:
1) Peel – mangoes can be peeled with a vegetable peeler, similar to pealing a potato. Simply remove the stem, hold the mango with a paper towel to avoid slippage, and peel around until all the skin is removed.

Mango standing on flat end – to eat the first slice or not to eat it?

2) Slice – at the stem end, slice a small piece of the bottom off to create a flat surface for the mango to stand on. From the top, slice ¼ inch thick pieces of flesh down to the bottom. Work your way around the mango to the pit. Slice off the remaining flesh from the top and bottom.

That’s it! You are now ready to eat to your juicy mango or use it in your favorite recipe. Try our mango salsa.

Tantalizing Mango Salsa Recipe

  • Pin It

Create your own tropical vacation by adding mango salsa to your fish or chicken dinner.

We’re big fans of mango salsa – it compliments fish and chicken beautifully, and it adds a fresh tropical note to tacos and burritos.

Tips:

  • Place the remaining jalapeno in a small bowl for those who like hotter salsa.
  • Mangoes are relatively high in potassium, so if you are on a low-potassium diet, try our Grilled Pineapple Salsa.

Tantalizing Mango Salsa Recipe (low sodium)

Prep Time: 15 minutes

Yield: Serves 4

Tantalizing Mango Salsa Recipe (low sodium)

Ingredients

  • 1 ripe mango diced into ¼ inch pieces (see How to Pick and Cut the Best Mangoes)
  • 2 Tablespoons red onion, chopped
  • ½ Jalapeno pepper, minced (for mild, cut stem off, slice in half lengthwise, spoon out seeds and veins; for more heat, leave veins/seeds in)
  • 1 Tablespoon cilantro, chopped
  • 1 teaspoon olive oil
  • 2 teaspoons lime juice
  • ½ teaspoon balsamic vinegar

Instructions

  1. Combine ingredients into a bowl and mix. Let chill for 1 hour before serving.
http://lowsodiumblog.com/2011/07/tantalizing-mango-salsa-recipe/

Lavender Rice Cream Recipe

  • Pin It

Rice cream’s texture is similar to a granita or sorbet’s –  and a great alternative for those who can not eat milk/cream. We definitely thought this was tasty!!

 

Harvesting lavender flower buds in our front yard isn’t as straight forward as one might expect….

Several years ago in an effort to be “more green” and reduce our home’s water consumption, we decided to convert parts of our front yard into a “more friendly, mostly native landscape” habitat. For the most part, planting drought tolerant plants has been been a good experience –  and our lavender has become the food supply for many local bees and humming birds.  The downside is that our unintentionally created hummingbird and bee sanctuary has created an ongoing series of “us versus nature” altercations, especially when we need to venture into nature’s  “food territory” and try to harvest “their” food.

As it goes,  humming birds are actually pretty territorial:  if we attempt to go anywhere near “their food”, they’ll swoop down and hover fairly close to our faces — their wings flutter a million miles a minute and it creates a very uneasy feeling.  At least the bees’ just sort of  hover around with a menacing intent: the whole experience gives us a run for the money.

The scenario has left me no alternative but to “commission” (bribe) our dog to act as a decoy, “food pooching” missions so to speak.  Our dog’s really more of a food critic than a security guard… but anyway, she keeps most of the environmental characters at bay…and the new strategy allows me to harvest “food” in relative peace.

Food is always an adventure….

The Skinny on Lavender

  • Apparently the only edible portion of the lavender plant are the delicate flower petals (here’s our resource link); the flower petal has a more delicate flavor than the “bud”.
  • Herbal tea can be made by steeping the lavender bud in hot water for several minutes; once the steeping has been completed, the remaining herb should be “strained out”.
  • The University of Maryland Medical Center’s website notes that “lavender oil is toxic if taken orally”
  • If you “pick your own culinary lavender”, make sure it’s pesticide free.

******************************************************************************************************

Lavender “Rice Cream”

Ingredients

3 cups Rice Milk, Vanilla Flavor (our store bought version notes 55 mg of sodium per 1 cup)

1/2 teaspoon vanilla

3 Tablespoons honey (liquid)

For lighter flavor:  4 Tablespoons lavender petals (clip the petals off of approx. 1 cup of buds)
For a more concentrated flavor:  use 1/2 cup of buds. Be careful to watch the “steeping”/cooking time, you may want to pull out the buds much earlier in the process (~ 5 – 10 minutes).

Directions

  1. In a double boiler/bain-marie, mix all of the ingredients together, bring to simmer, reduce heat (low) and hold for 15-20 minutes. [The lavender will begin to discolor (turn brown)].

2. Strain the liquid into an ice bath. It’s acceptable to allow the solids to continue to “steep” until the liquid has cooled. Discard the solids.

3. Process the remaining liquid according to your ice cream maker’s instructions. Each of our “rice creams” took approximately 45-50 minutes in a self-refrigerating unit, and an additional hour or so in the freezer.

4. Alternatively, once cooled — you can try breaking up the portions into 1/2 cup sized portions and consider the “old school method”.  There is a well known science class trick that uses the reaction between water, ice, and heat to make ice cream (in two Ziploc bags). Though we didn’t test this method, however there are quite a few data points (such as you tube videos) that document this method as being completely feasible. In a nutshell: put the ice cream liquid in the inner bag and seal it up. In the second (larger bag), and 4 cups of ice and 6 Tablespoons of salt. Insert the sealed (smaller) bag containing the ice cream mix into the large bag. Manipulate the ice around the smaller bag for ~10 – 15 minutes.  The other tip we found was that the 1/2 cup portion is the one that works (don’t try to double the load). Good luck with this one!

5.  Storage note:  because this recipe has only a handful of ingredients, it’s best if you eat it fresh.  Freezing it overnight can turn the whole thing into a solid “brick”, in which case you’ll be scraping it from the pan as you would a granita (using a spoon or fork to “shave off” the layers)…still tasty, but a lot more work…

Lemon-Verbena “Rice Cream” Recipe

  • Pin It

Carmageddon weekend in Los Angeles coincided with National Ice Cream Day — to celebrate, we made two flavors: Lavender, and Lemon-Verbena.

Lemon-Verbena “Rice Cream”

3 cups Rice Milk, Vanilla Flavor

1 Tablespoon Verbena leaves, chopped

Zest of 1 lemon (yellow portion only) — approximately 3 Tablespoons

2 Tablespoons honey (liquid)

(Make sure you only use the yellow portion of the lemon zest.  Inclusion of the white portion will yield an undesirable and bitter taste)

Follow the instructions for lavender rice cream (above). 

Note:  because this recipe has only a handful of ingredients, it’s best if you eat it fresh.  Freezing it overnight can turn the whole thing into a solid “brick”, in which case you’ll be scraping it from the pan as you would a granita (using a spoon or fork to “shave off” the layers)…still very tasty, but a little more work…

 

Artisan Olive Oil, From the Orchard to the Bottle

  • Pin It

Located in the scenic Ojai Valley; we took a quick day trip up to the Six Million Dollar Man’s home town to learn about olive trees that have been in production since the late 1800′s.

Olive Oil Tidbits

  • Olives were introduced to California by Spanish missionaries in the late 1700′s.
  • Artisan olive oil producers grow and blend different varieties of olives to create unique and complex flavor profiles –  for example, our local olive tree grower maintains over 2000 Italian, French, Greek and Spanish olive trees.
    • Flavors can be influenced by the olive type, growing conditions, and the ripeness of fruit during harvest (i.e., younger, unripe olives yield bitter flavor undertones, while more mature olives provide smoother and sweeter flavors). In the Ojai valley, blossoms generally appear in April and the fruit is ready harvest, typically between November and January.
    • Additionally, artisan flavors can be created by mixing olive oil with other fruit and herbal oils.
    • By comparison, standard industrial olive oil is derived from a smaller and more controlled  set of olive varieties – this is to optimize mechanical picking (and thus produces less complex flavor).
  • Olive oil is classified by production method, acidity, absence of defects, and by odor and flavor.
    • Extra virgin olive oil (EVOO) is the highest grade, having the lowest acid content and excellent odor and flavor.
    • The term “virgin” means no heat or chemicals were used to extract the oil from the fruit and the oil is pure and unrefined.
    • “Refined” oils are produced with the use of chemicals.
  •  Olive oil is best when it’s fresh, so if you buy a premium bottle, enjoy it sooner rather than later. The shelf-life of EVOO is 18-24 months if stored in a cool dark place. However, when the oil has been exposed to oxygen, light and heat, it begins its path towards rancidity.

Cooking Tip
EVOO has a smoke point of 320-325 degrees F, so it is best used for dressings and dipping, enjoyed in its pure raw form.  We suggest considering the use of  grape seed oil for higher temperature cooking, as its smoke point is much higher – 420F, and more suited for high temperature cooking.

 How Olive Oil is Made “the Artisan Way” @ the Ojai Olive Oil Company

Olives are picked, leaves and all – in large plastic buckets (see top photo).

Once picked, the olives undergo a four-phase process:

(1) cleaning and leaf removal,

(2) crushing:  whole olives are crushed into a paste

(3) Creating a paste: the paste is pumped into large mixing tanks for the oil droplets to coagulate; then

(4) Extracting the Oil:  paste is pumped into a centrifuge, allowing the oil to separate, and enabling oil extraction.  After this process has been completed, an expert tasting determines whether the oil is filtered, aged, or ready for bottling.  Regardless, we thought the samples were SUPER tasty!!  Thanks guys!!

 

Ojai Olive Oil Co – Olive Grove and Tasting Room : 1811 Ladera Road,  Ojai, CA 93023.  Tours are on Saturday between 10 am to 3 pm.  We suggest calling in advance, because the tours take approximately an hour – which includes tasting in their special tasting room (i.e., so don’t show up closer to 3pm, as we accidentally did).

 

Make a Fun Camping Dessert: Cake in Orange (Peel)

  • Pin It

An easy dessert idea and a fun way to be a gourmet camper!

Whether you make this at home in your backyard fire-pit, or out in the “semi-wilderness”, the cake in an orange peel really does work.

Nowadays, there are far more choices for “healthier” and “lower sodium” cake mix options – the mix we picked up at the grocery store measured in at 110 mg sodium per serving.  (Brownie mixes can also work for our camping application) — the cake-in-a-box also called for: 2 eggs, water/milk, and canola oil.

Our extra special cooking event also called for several oranges, 1 zip lock bag, enough aluminum foil to cover each of the oranges, a couple of toothpicks (cake tester).  You’ll also need a knife and a spoon, and a long set of tongs (or scrounge “in the wild” for a really good/long pair of wooden sticks) to fetch the orange packet out of the fire.  Just remember, the larger the oranges, the longer it will take to bake…Simple, right?  Yep.

Step 1:  Follow the cake mix ingredients/directions: to make it easy to transport — put the liquids in a zip-lock bag (including the eggs, without shells).  Keep the liquid mix refrigerated (or on ice) until you’re ready to use it.  When you’re ready to make the cake, add the dry mix into the zip-lock bag and shake/mix well.  You don’t need a mixer for this.

 

Step 2:  Cut the top off the orange (so you effectively start to make an orange cup).  To hollow out the orange, you’ll want to cut around the sides (in a circle), and then make an “X” pattern in the middle.  Take the spoon and scoop out the middle until the orange “cup” is hollow. The orange makes a nice snack while you’re waiting for the cake….

Step 3:  Fill the orange cup roughly 1/2 to 3/4 way full with the cake batter.  DO NOT fill the orange to the brim: the cake needs room to expand.

Step 4:  We brought along our micro-planer, and added orange zest to the vanilla mix (to change the batter flavor to orange).   Also consider adding small pieces of dried fruit or other morsels of fun “road trip food” that you think will mix well.

Step 5:  Seal up the goods. Pop the top back on, and wrap the oranges in aluminum foil.

Step 6:  Bake your orange cake.  Consider the placement of your orange packet relative to the heat — there are a couple of tips you’ll need to know:

  • A campfire’s temperature, at peak, can reach 900 ++ degrees Fahrenheit .  This is NOT your home oven, and things will cook much faster (i.e., and NOT the stated 20 minutes on the package @ 350F).
  • Cooking time will depend upon many variables:  the size the orange, how much batter was used, the proximity of the packet relative to the center of the fire, the fire temperature/maturity, and the amount of [wet] orange which was not removed in Step 2.
  • Monitor the orange packet during cooking.  There is a pretty high probability that the foil could can be compromised if the heat gets too high.
  • Have a mechanism to safely remove the orange cake packet out of the fire.
  • Be CAREFUL when opening the packet after baking:  the cake packet gets really *hot* and there is a fair amount of “steam” when you open the foil.
  • Consider baking your packet “closer to the edge” and NOT in the center of the fire:

Step 7:   When you think it’s done — open the foil, test for “done-ness” at the center with your toothpick (the toothpick should come out clean), and eat when fully cooked. We use the scratch and sniff test — when you can smell the cake baking for a reasonable amount of time, it might be ready to test it…  Enjoy!!

 

A Smorgasbord of “S’mores 2.0″

  • Pin It

Summer camping & S’more: great excuses to earn the “container pyromaniac” badge.

I’m not sure what I love about S’mores the most:  the carefully toasted marshmallow; the scorch: flamed up with a crunchy, dark outside crust; or the roasted, scrunchy caramelized outer skin hiding a warm, gooey molten layer underneath?

What I do know is that roasting marshmallows over a campfire (or any other type of flame) brings out the pyromaniac tendencies in the best of us.

Surprisingly, for something so simple –  the total sodium intake values crept up on us when we used the traditional recipe and stuffed our faces.

Here are a few ways to lower the overall sodium in a “S’more 2.0″:

  1. Swap the crust -  Switch the graham cracker to a brown rice cake (our box of graham crackers noted 180 mg per 2 full cracker sheets, and the USDA database notes 67 g per cracker x 4 crackers = 268 mg.  Comparatively, our store version notes 35mg per rice cake, the USDA database value is 2.3 mg per rice cake) .  We actually ended up preferring the taste of the brown rice cake over the honey graham version; the rice cake version didn’t give us that “sweet” aftertaste that lingered in the back of our throats, as the honey graham version did.
  2. Go open face – The downside is that the rice cake made one HUGE S’more.  If you don’t mind having the caramelized goo drip all over your face (which can be fun), I’d suggest using one rice cake instead of two.  (Note: cutting them in half, horizontally, doesn’t really work that well).
  3. Creamy filling -  There’s not much you can do about the marshmallow; we measured several brands and they all ended up noting similar nutritional values (and ingredients).  If you make the fruity S’more below, you could try switching to a ground fig puree/paste (which if you make it yourself doesn’t have sodium, just be mindful to use figs sparingly if you have potassium intake concerns).
  4. Change the chocolate – the classic milk chocolate bar that we all used to use has 35 mg sodium per bar, we swapped it out for a dark chocolate one, whose listed sodium nutritional content is “zero”!

Our updated recipe – “S’more 2.0″
(per one serving)

  • 2 rice cakes
  • 3 marshmallows
  • chocolate pieces, to taste. (We used 3).

Fruity S’more 2.0
(per one serving)

  • 2 rice cakes
  • 3 marshmallows
  • dried fruit (strawberries, cherries, cranberries, blueberries), chopped

Directions

  1. Roast marshmallow over fire (alternatively, cook over gas flame; or microwave in a bowl @ 15 seconds, and slightly cool; or make it in a  toaster/oven by making a  “foil packet” – layer marshmallows with one rice cake underneath, bake @ 350 until marshmallows turn golden brown – remove from heat)
  2. Sandwich the marshmallow and filling of choice between the rice cakes (as pictured below).  Enjoy!!


The World Is Your Oyster: Tomales Bay, CA

  • Pin It

With “free range” cows grazing on one side of the highway, and oyster farms and barbeque stops on the other, what more could you possibly want?

Marin County is an easy day trip from San Fransisco and an accessible road trip from Southern California.  There are so many great things about Marin: Mount Tam (where racing single speed bikes downhill inspired technical innovation and an industry that we now call “mountain biking” — peddling uphill on Mt. Tam, yeah … maybe not so much..),  the spectacular outdoors of the Point Reyes National Seashore, the quaintness of Mill Valley, the list goes on…. and then we reach Tomales Bay: picture perfect, and one of the best places (I think) in California to eat fresh or barbequed oysters.  It’s really sublime.

Two of the larger oyster farms can be found north of Point Reyes Station:  Hog Island Oyster Company is farthest north, and Tomales Bay Oyster Company (closer to Point Reyes Station).  Both are great options for instant gratification or to take home – though I’m told that in the summertime, parking can be tight (and tickets for parking in random illegal spots can be costly).

We started our trek at Hog Island Oyster Company:

There’s a little haven of fresh oysters tanks, barbeque pits, picnic areas, and an oyster bar hiding behind the gates!

They are known for their famous “hog sauce”

Here’s a link to Hog Island’s “How to Shuck an oyster” video

If you don’t like fun picnic areas, “shucking your own” oysters, or if you couldn’t beg some nice person to save your oysters from the “scrambled egg” syndrome (as “some [nameless] people strategically do”), there are a few roadside stands along the bay to buy freshly barbequed oysters.  No matter which way you decide to go, we think there are few experiences that compare to snacking on oysters and watching the sunset on Tomales Bay.

Hog Island Oyster Company:  20215 Highway 1, Marshall, CA 94940 / Tel 415.663.9218 / Monday – Sunday; 9:00 am – 5:00 pm/ Picnic Reservations are highly recommended for weekends.

Traveling farther southbound, we arrived at Tomales Bay Oyster Company — “California’s oldest continuously run shellfish farm”, established in 1909.

Oyster tanks:

Picnic area – what a gorgeous view…


Tomales Bay Oyster Company: 15479 Highway One, Marshall, CA 94940/ Telephone: 415.663.1242 / Mon-Thurs 9am – 5pm. Fri-Sun 8am – 6pm / Contact in advance for picnic arrangements.

Here’s a link to a good reference site for the proper storage and cooking of oysters: http://safeoysters.org 

Happy eating!!