Sunday, December 1, 2013

Wild Food Thanksgiving(s)



Katrina and I had the joy of celebrating our favorite holiday twice this year, and we brought out our best wild foods to contribute to two potluck style family meals. Here is the menu for our first meal.

Menu
Appetizer
Crackers and Cheese
Stinging Nettle (Urtica dioica) pesto*, Smoked Pink Salmon* and Crabapple (Malus fusca) butter* with local Cranberry Chevre and crackers

Vegetable
Stinging Nettles
Wild Stinging Nettles* blanched

Baked Yams

Chef Salad
Organic vegetables tossed together with a light dressing

Main Course
Turkey

Venison Roast
Wild Black-tail Deer* salted, seared and rubbed with sage

Wild Rice Pilaf
Coeur d’Alene Wild Rice* (Zizania palustris) with Morels* (Morchella sp.), Bull Whip Kelp* (Nereocystis luetkeana) and homemade sea salt*

Acorn bread
Oak Harbor Garry Oak (Quercus garryana) acorns*, wheat flour, olive oil, and eggs sweetened with Bigleaf Maple Syrup (Acer macrophyllum) syrup*, seasoned with Katrina’s homemade sea salt* and served with Crabapple Butter* (Malus fusca)

Dessert
Pumpkin Pie

Wild Berry Pie
Hand harvested Red Huckleberries* (Vaccinium parvifolium), Evergreen Huckleberries* (Vaccinium ovatum), Black Huckleberry* (V. membranaceum), Cascade Bilberries* (V. deliciosum) and Salal* (Gaultheria shallon)

*Items that we harvested from the wild
Many of the wild foods that were part of our meal

Today we had another Thanksgiving meal with my family. The meal was similar except that Dad cooked a nice Coho in place of a Turkey.

A plate of delicious food we can feel good about


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