Evening comes early in late October, and the kitchen becomes the warmest room in the house: a pot starting to murmur, the wood stove ticking, someone setting the table without being asked. The kitchen at Blossom is set for a dinner party, and Ray's Food Place, Etna's grocery store at 124 Collier Way, open 7 am to 10 pm every day, is where the cooking starts. These ten meals lean on staples and produce, need nothing fancy, and taste like you planned them for weeks.
Before you shop
Ray's is a town grocery, so build your list around produce and pantry staples and treat anything specialty as a bonus. On a weekend, add a loaf and whatever's fresh from Sugar Magnolia's Farmstand & Bakery on Callahan Street (Friday to Sunday). Look for tofu, coconut milk, tahini and plant milk. If you can't find what you need, Berryvale Grocery in Mount Shasta and the Ashland Food Co-op make good day-trip stops (see plant-based within an hour of Blossom).
Read labels as you go. Refried beans and flour tortillas can contain lard, Worcestershire sauce usually contains anchovies, some breads contain milk or egg, and broth should say vegetable.
Ten meals
Wood-stove black bean chili. Soften onion, garlic and bell pepper in olive oil, then add black and kidney beans, crushed tomatoes, chili powder and cumin. Simmer for an hour while the fire catches, and top with avocado, scallions and lime. It's better on day two, which is a fine argument for staying a third.
Chickpea and spinach curry. Onion, garlic and ginger, a spoonful of curry powder, a can of coconut milk and two cans of chickpeas. Stir in spinach at the end and serve over rice with a squeeze of lime.
Pasta with white beans, garlic and greens. Most dried pasta is just durum wheat and water, but check the box. Sizzle sliced garlic and chili flakes in olive oil, add white beans, chopped kale and a ladle of pasta water, then toss with the pasta.
Bean tacos with lime slaw. Warm black or pinto beans with cumin. Toss shredded cabbage with lime, salt and cilantro. Add corn tortillas, salsa and avocado, and dinner is done in 20 minutes.
Peanut noodles. Whisk peanut butter, soy sauce, lime juice, garlic, a little sugar and hot water. Toss with spaghetti, shredded carrot, cucumber and scallions. Good warm, better cold for tomorrow's lunch.
Lentil soup and good bread. Onion, carrot and celery, brown or green lentils, canned tomatoes, cumin and vegetable broth. Simmer about 40 minutes, finish with a splash of vinegar, and serve with a loaf from Farmhouse Bakery (ask which breads are dairy and egg free).
Sheet-pan roast. Toss potatoes, carrots, red onion, broccoli and a can of chickpeas with olive oil, salt and smoked paprika. Roast at 425 F for 35 to 40 minutes, then finish with lemon, and tahini if you found it.
Fried rice. Yesterday's rice, frozen peas and carrots, garlic, scallions and soy sauce in a very hot pan. Add tofu or frozen edamame if they have it.
Loaded baked potatoes. Bake russets until the skins crackle, then split them and pile on beans, salsa, steamed broccoli, avocado and a drizzle of olive oil.
Slow oatmeal. Simmer rolled oats in plant milk or water with cinnamon and a pinch of salt. Top with sliced apples or pears, walnuts and maple syrup, and take it out to the garden with the coffee that's already waiting.
The shopping list
Produce: onions, garlic, ginger, bell peppers, russet potatoes, carrots, celery, broccoli, cabbage, spinach, kale, avocados, limes, lemons, scallions, cucumber, cilantro, apples or pears.
Pantry: canned black, kidney, pinto and white beans, chickpeas, crushed and diced tomatoes, brown or green lentils, rice, dried pasta, rolled oats, corn tortillas, peanut butter, soy sauce, olive oil, vegetable broth, salsa, maple syrup, walnuts, chili powder, cumin, curry powder, smoked paprika, chili flakes, cinnamon.
Freezer: peas and carrots.
Look for: coconut milk, tofu, plant milk, tahini, frozen edamame.
Good to know
Ray's is open 7 am to 10 pm every day, so a late grocery run is no problem.
Coffee, tea and welcome snacks are included at the house. Bring or buy plant milk if you take it in your coffee.
Farmhouse Bakery doesn't post hours online; call (530) 467-3003.
Rather not cook one night? A private chef can be arranged for an added fee. Tell the concierge you eat plant-based when you ask.
Save some leftovers:
See open dates and prices for your stay at Blossom Sanctuary, and bring your appetite. Join the Sovereign Circle free through December 31, 2026 for the member rate and a gift with your first stay.
