When Dylan Tomine saw two teenagers texting on a couch—to each other—he decided to establish a different life for his kids: more unplugged, more in tune with the rhythms of tide, weather and season. His book Closer to the Ground: An Outdoor Family’s Year on the Water, In the Woods and at the Table is about a dad learning to share his love of nature with his kids. This latest release from Patagonia Books takes readers on fishing, foraging, cooking and eating adventures in Puget Sound across four seasons of a single year.
Named one of O Magazine’s “Ten Titles to Pick Up Now” in 2013, Closer to the Ground re-releases as a fully updated paperback this month. It features 30% new content, full-colour photos and family recipes like Grilled Salmon Shioyaki, Geoduck Dip, Dad’s Quick Blueberry Muffins. Here’s an exclusive excerpt, courtesy of Patagonia Books:
Easy Chanterelle Pizza
If you’re a purist, you might find the idea of making pizza—pizza!—with these delicate mushrooms disrespectful. But bear with me. The mild ingredients bring the subtle flavor of chanterelles to the forefront, and I think even hard-core aficionados will appreciate it. The chanterelle season here in western Washington is so long, and they are so much fun to pick, a little variety livens things up a bit.
You can make your own pizza dough from scratch, but there’s such good pre-made dough available these days, we often just buy it. Our local market sells a pretty good raw dough in one-pound balls, but you can also get it from your favorite pizza joint.
For one large pizza:
1 pound pizza dough
Flour for rolling dough
1 1/2 cups grated mozzarella cheese
1/4 cup grated parmesan
1 red onion
1/2 pound chanterelles
3 tbsp butter
1/2 tsp minced garlic
Pre-heat oven and a ceramic pizza stone to 500 degrees. Roll, stretch and toss the dough into a thin, round shape, using plenty of flour to keep it from sticking. Place the dough on a sheet of parchment paper on top of a large cutting board. Grate mozzarella and parmesan, reserve. Slice red onion crosswise to create very thin rings.
Tear or slice chanterelles lengthwise into thin pieces. In a medium frying pan, melt butter and add garlic, then quickly sauté chanterelles in the pan over medium-high heat until almost cooked through. Remove from heat.
Spread mozzarella, then the sautéed chanterelles, evenly on the dough. Place a few thin rings of red onion sparingly on top. Sprinkle with parmesan. Place in oven on hot pizza stone and bake until golden brown and bubbling, about 12 to 15 minutes.
Excerpted from Closer to the Ground: An Outdoor Family’s Year on the Water, In the Woods and at the Table by Dylan Tomine. Copyright © 2015 by Patagonia®. Used by permission of Patagonia®, www.Patagonia.com/