Hi again, If you’ve been following along, you already know that winter on the Humboldt Coast isn’t dead time—it’s deep time. Quiet, misty, wild. It’s when we slow down, hunker in, and eat with intention. This chapter is about comfort food, winter forage, and the soul-warming rituals that keep us going when the skies stay gray for days.
What the Wild Still Offers in Winter
Even in the coldest months, the land around Trinidad keeps giving—if you know where to look.
What to Forage:
- Chanterelles & Hedgehogs: Found in the soaked duff beneath spruce and fir. Orange and gold beacons on gray days.
- Black Trumpets: Hide in mossy hollows. Smoky, rich flavor—dry them for soups and risottos.
- Watercress: In the cleanest creeks. Peppery and vibrant.
- Bay Laurel Leaves: Pick them green for sharper flavor—dry some for later too.
Where to Go:
- Cal Barrel Road (Prairie Creek): Our go-to for mushrooms. Don’t tell too many people, okay?
- Patrick’s Point Area: Fewer crowds, lots of nooks and mushroom-friendly pockets.
- Big Lagoon wetlands: Check for watercress, but bring boots—it gets squelchy.
Tips: Always carry a mushroom knife, a breathable basket, and a field guide. Humboldt Mycology Society sometimes does winter walks—check their site.
What We Cook When It Rains for Days
It’s not just about what’s growing—it’s about what we do with it. Winter meals are less about showy plating and more about nourishment. Soul food, Humboldt-style.
Staples on the Stove:
- Wild mushroom risotto with foraged chanterelles
- Dungeness crab from a fresh local catch. If you need tips of what to do ask Taylor :)
- Braised greens with garlic, sea salt, and a splash of cider vinegar
- Dutch oven bread with local butter and spruce tip jam
Slow Treats:
- Spiced apple cakes (bonus if you still have fall orchard fruit)
- Roasted pear and honey galettes
What We Sip:
- Hot mulled cider with bay laurel and orange peel
- Pine tip syrup in sparkling water (or gin)
- Cardamom-laced cocoa with a splash of local cream
Markets & Makers in the Off-Season
Even in winter, our region keeps the food love alive.
- Arcata Farmers Market (select dates): Smaller, but still going. Root veggies, mushrooms, and great sourdough.
- Farm Stands: Many go honor-system in winter. Look for signs on Westhaven and Murray Road.
- Local Fish Markets: Crab season is on—get there early or call ahead.
Rituals of Warmth & Winter Tables
Winter Solstice Meals:
Many locals do potlucks or cabin dinners to celebrate the long night. Candles, drinks, and something roasted. It’s less about tradition, more about presence.
Backyard Bonfires:
Moonstone Beach and Old Home Beach are still legal for fires—unless it’s extra dry. Bring your own wood and check signs. We wrap up in blankets, roast marshmallows and enjoy the views and sounds of kids playing at the beach.
Cabin Picnics:
Rain outside, feast inside. Set a tray with local goodies, warm bread, a little glass of something sweet. Eat by the window with the storm as your soundtrack.
Final Bites
Winter is a quieter kind of feast. The flavors are richer, the gatherings smaller, the rituals slower. Whether you’re hunting mushrooms, stirring stew for hours, or just sitting near a warm plate with a cold view, you’re part of the rhythm that makes Trinidad such a rare place to land—especially in the off-season.
So pull on your boots. Light the fire. Let the fog roll in. Winter’s calling.
See you at the table,
Lisa & Taylor
Camp Trinidad
