On September 11th I asked Mark’s Daily apple readers to host a Grokfeast (a picnic/party celebrating the Primal lifestyle) and to send me the results. The following is one of 14 amazing submissions, the best of which will win an entire cow courtesy of US Wellness.
Mid-September in the heart of Washington Wine Country is the perfect setting for a Grokfeast. With our neighbors, best friends and a passel of kids, we celebrated our Grokfeast 1396-style.
We began the day with a bit of modern hunting/gathering; a jog with the empty stroller to the nearby Prosser Wine Park for some local wines. Our friends at Mercer Estates found our Grokfeast plans so enchanting that they donated four of their wines for us to enjoy with our primal menu. A trip through the Janosky garden on 1396 to harvest kale and tomatoes for dinner rounded out the morning.
While the food was being prepared, the kids had Jedi light saber fights against adults armed only with Tai Chi training. The men held an archery competition against a defenseless rubber coyote target, leading to the kids’ impromptu game of “jump the buck,” using their best hurdling and tumbling skills. The kids’ babysitter stopped by for a quick visit straight from refereeing a game, which resulted in another impromptu game we called “chase the zebra.” I don’t think he’ll drop by unannounced again, poor guy. We had a grand relay race planned for the kids, but given the festive environment, they made their own games and had a great time in doing so. Of course, this is how it usually goes when kids are placed in an atmosphere of fun and activity.
At some point late in the evening, after some festive indulging of local wine, someone mentioned how an egg can only be balanced on its end on the equinox, twice each year. As luck would have it, our Grokfeast took place on the Autumnal Equinox. And so the egg balancing competition began…
We dined on the patio to a delicious Primal menu:
Smoked Wild Sockeye Salmon
Wild Coho Salmon Baked with Basil Pesto
“Lambsicles” (lamb chops marinated in honey, balsamic and 1396 rosemary) served with homemade Applemint Butter
1396 Garden Kale and Organic Greens with Dijon Vinaigrette and 1396 Garden Cherry Tomatoes
*1396 Spaghetti Squash Fritters
Melon with Blueberries and Blackberries
Spicy Garlic Broccoli
Cherry Tomatoes with Basil Pesto Vinaigrette
Dark Chocolate Dipped Strawberries
Dark Chocolate Dipped Frozen Banana Slices with Coconut and Pistachio Nut Sprinkles
Our wines for the evening:
Mercer Estates Sauvignon Blanc
Mercer Estates Mourvedre
Mercer Estates Cabernet Sauvignon
Mercer Estates Ode to Brothers Red Blend
Everything on the menu tasted fantastic, but the two favorites were the Lambsicles and the 1396 Spaghetti Squash Fritters. Of course, the dark chocolate dipped strawberries and frozen bananas were a big hit; how could they not be?
The food was great, the play was fun, but slowing down to enjoy the company of great friends was the best. We will definitely Grokfeast again here on 1396!
(If you’re wondering what the heck 1396 is, it’s actually the unimaginative name of our Private Road.)
1396 Spaghetti Squash Fritters (an original recipe)
1 cup cooked spaghetti squash
1 whole egg
2 teaspoons coconut flour
1/8 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
olive oil for pan frying
Whisk egg with coconut flour and spices until well combined. Add cooked spaghetti squash and stir gently until well incorporated. Preheat olive oil in pan to medium heat, using enough oil to cover the bottom of the pan generously. Scoop out batter by the tablespoon and add to the oil, flattening each scoop to resemble a small pancake about 2-3 inches in diameter. Cook until browned on each side. Drain on paper towels. Fritters can be eaten plain or topped with a favorite primal sauce or salsa. Makes about 8 fritters.
Kris & Steve Berg (co-hosts) + 2 kids, Sheryl & Jeff Janosky (co-hosts) + 2 kids, Michelle Murphy +2 kids, Virginia, Kerry & Robbie Norton, plus many drop-ins who wanted to see what the crazy cave girls on 1396 were up to…
Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.