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
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| 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.
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| A plate of delicious food we can feel good about |