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.
Crackers and Cheese
Stinging Nettle (Urtica dioica) pesto*, Smoked Pink Salmon* and Crabapple (Malus fusca) butter* with local Cranberry Chevre and crackers
Wild Stinging Nettles* blanched
Organic vegetables tossed together with a light dressing
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*
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)
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|