PHOTOGRAPHY BY CARLY DIAZ
The Humboldt Fog–like hazelnut cheese features ash made by burning vegetable trimmings. “We make a cream out of nut milk and then inoculate that with rejuvelac, a fermented seed water,” says Winegard, who joined Farm Spirit as Adams’s co-chef last year.
Adams, who opened Farm Spirit in 2015, recently started an innovation lab next door called Fermenter, where he makes lacto-fermented cucumbers and pickled purple cauliflower and fiddlehead ferns.
A tiny cast iron skillet holds hazelnut cheese that’s heated in paprika and parsley oils and topped with parsley, radish, and kumquats. “It’s our take on raclette,” Winegard says.
The mustard seeds and the quince in the jam are Oregon-grown, too.
The sunflower cheese is like a funky chèvre, crusted with wild fennel pollen, coriander, and dill, and topped with a plum crazy oxalis.
Crumbly hazelnut lovage cheese is made with the chopped stems of the intensely flavored herb. “It’s as if celery were plugged into an electric source,” says Winegard.
Chestnut-mushroom pâté carries umami richness without any meat; it’s served with thinly sliced chestnuts and Oregon black truffles.
Winegard bastes dehydrated kalette chips in a “cheesy” sunflower dressing and cures carrot jerky in a spiced herbal syrup before adding a potpourri of edible wildflowers.
For his flax and hemp seed crackers, Winegard blends veggie scraps into a batter, which he rolls out and dehydrates—so they’re not only gluten-free but also raw. “We don’t like to waste anything,” he says, “so it’s really ‘kitchen sink’ crackers!” The red crackers are made with rye flour and beet powder.