tag:blogger.com,1999:blog-81125425692618170782024-03-24T00:10:13.793-07:00Feral FoodEmilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8112542569261817078.post-21361005201041518532011-04-26T23:06:00.000-07:002011-04-26T23:06:05.110-07:00Seaweed Spice MuffinsI just came up with this, and we love them so much I'm posting the recipe. Baking with seaweed... mmmmm....<br />
<br />
<span style="font-size: large;"><b>Seaweed Spice Muffins</b></span><br />
<i>Emily van Lidth de Jeude</i><br />
<br />
Preheat oven to 380°F (muffins) or 350°F (cake).<br />
<br />
If you don't have any wonderful freshly-harvested seaweed, soak dried seaweed (Wakame, Arame, or Sugar Kelp) until it's fully expanded and soft.<br />
Strain. <br />
<br />
In a blender, puree the following:<br />
<span style="background-color: white; color: #38761d;">1 cup soaked seaweed</span><br style="background-color: white; color: #38761d;" /><span style="background-color: white; color: #38761d;">1/2 cup whole oats</span><br style="background-color: white; color: #38761d;" /><span style="background-color: white; color: #38761d;">1-1/2 cups milk</span><br />
<br />
In a mixing bowl, mix the dry ingredients:<br />
<span style="color: #38761d;">1-1/2 cups gluten-free flour mix (1/2 brown rice; 1/4 tapioca; 1/4 potato starch)</span><br style="color: #38761d;" /><span style="color: #38761d;">1/4 cup ground sesame seeds</span><br style="color: #38761d;" /><span style="color: #38761d;">1/4 cup ground flax seeds</span><br style="color: #38761d;" /><span style="color: #38761d;">2 tsp guar or xanthan gum</span><br style="color: #38761d;" /><span style="color: #38761d;">1 tbsp baking powder</span><br style="color: #38761d;" /><span style="color: #38761d;">1-1/2 tsp baking soda</span><br style="color: #38761d;" /><span style="color: #38761d;">1-1/2 tsp cream of tartar</span><br style="color: #38761d;" /><span style="color: #38761d;">1 tsp sea salt</span><br style="color: #38761d;" /><span style="color: #38761d;">2 tbsp speculaas kruiden</span><br style="color: #38761d;" /><span style="color: #38761d;">2-1/2 cups raw (Panela) sugar</span><br style="color: #38761d;" /><span style="color: #38761d;">1-1/2 tbsp egg replacer (or 3 eggs, and a bit less milk, added to blender, above)</span><br style="color: #38761d;" /><span style="color: #38761d;">1/2 cup butter</span><br />
<br />
Mix in blender mix until thoroughly combined, then add:<br />
<span style="color: #38761d;">1 cup chopped pecans</span><br style="color: #38761d;" /><span style="color: #38761d;">1 cup chopped, candied ginger or chopped dates</span><br />
<br />
<br />
Bake in 24 muffin-tins or 2 cake-pans or pie dishes until done.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com2tag:blogger.com,1999:blog-8112542569261817078.post-48794551583464325412010-04-11T22:35:00.000-07:002010-04-11T22:36:15.240-07:00dandelion pancakesIt's dandelion season!<br />
<br />
Today my kids rescued a heap of dandelions from the lawnmower ("rescued" is a funny word, since they were picked, plucked, and headed for the pot, but I digress...).<br />
<br />
A heap of dandelion flowers becomes a rather smaller heap of petals, once they're all plucked, but we sat there diligently plucking, the three of us, until we had a good 8 or 10 cups of fluffy yellow petals. And here's what we did with them: (Adjust as you see fit; I make this recipe up every time I do it!)<br />
<br />
1. In a bowl, mix together:<br />
<ul><li>2 - 3 cups flour (we use my gluten-free blend*)</li>
<li>2 tbsp baking powder</li>
<li>1 tsp salt</li>
</ul><br />
2. now mix in (thoroughly, one at a time):<br />
<ul><li>8 - 10 cups fresh** dandelion petals</li>
<li>enough liquid to make a batter as thick as buttermilk (milk, rice milk, water, etc.)</li>
</ul><br />
3. pour grapeseed or other oil into a skillet and cook as you would regular pancakes.<br />
These are tasty either alone or with savoury or sweet toppings. We had ours with a mixture of yogurt, brown sugar and lemon juice.<br />
<br />
<br />
*Emily's gluten free flour blend: approx. 2 cups rice flour, 2/3 cup potato starch, 2/3 cup tapioca starch, 1tbsp guar gum (can substitute 2tsp xanthan gum).<br />
<br />
**It's important to use FRESH PETALS. The petals have to be plucked as soon as the flowers are harvested, or the flowers will all close up and the petals will be smaller, and lose some of their flavour and a lot of their fluffiness. I suspect too that they may lose some of their nutrient as they pull back into the plant. Also, you don't want to wait to mix them into the batter, either, because they will shrivel up and turn brown, and stick to each other. Not good.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-35236936690721712092010-03-20T23:25:00.000-07:002010-03-20T23:30:09.361-07:00contraband nettles - yum!OK, well not really, but tell that to the owner of the adjacent property, who came out to the roadside to see what we were doing, and, upon hearing that we were picking the tips off the month-early nettles by the road, said very firmly "OK. Take them. But then go." I'm pretty sure that, where there is a road allowance (I checked the map; there is definitely a road allowance where we were picking), there is allowance to pick whatever we find. I asked the guy if he would like the nettles, and he looked at me like I was crazy, so I don't think this was an issue of me taking his crop. If it was, I would have relinquished them gladly. Actually, I really wish I had asked for his name, so I could bring him some nettle pesto. Because it's so good!<br />
<br />
Here's what we made:<br />
<br />
<b>Nettle Pesto:</b> <br />
quickly steam or blanch the nettles, then put about 4-6 cups in a big blender with about 1tbsp olive oil, 1tbsp lemon juice, 1 or 2 tsp salt (to taste), about 4 or 5 peeled garlic cloves, and a small handful of cashews. Blend! Yum! I froze some, as suggested by <a href="http://fat-of-the-land.blogspot.com/2009/03/stinging-nettle-pesto.html">Landon Cook, at Fat of the Land</a>. But with the rest...<br />
<br />
<b>Lasagna!!</b><br />
Instead of what I usually do, with chopped nettles, lots of tomatoes, feta & cottage cheese... I used the pesto. We took it to our Nature Club potluck and lots of people seemed to love it. Here you go:<br />
<br />
Mix & match the following to your heart's content:<br />
<ul><li>3 layers cooked rice-pasta lasagna noodles</li>
<li>2 layers ricotta cheese</li>
<li>2 layers grated parmesan cheese & raw sesame seeds (just sprinkled in the middle and on top)</li>
<li>1 layer chopped zuchini and tomatoes (to add more bulk and tanginess)</li>
<li>2 layers chopped steamed nettles</li>
<li>3 layers nettle pesto - one on top, under the parmesan/sesame seeds!</li>
</ul>Bake at 375F for about 40 minutes.<br />
<br />
<ul></ul>Also on the side of the road we got some lovely chickweed & miner's lettuce, which will be lunch, tomorrow.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com1tag:blogger.com,1999:blog-8112542569261817078.post-88748312730496134132010-02-19T22:37:00.000-08:002010-02-19T22:37:31.517-08:00idliGinger just spent a couple of gluten free months in India, and brought us home an idli tree! I had never even heard of idli, before, but we've tried it out three times, already, and we love it! Well... Tali only likes them sweet, but we hope he'll adapt.<br />
<br />
We've made idli with whole lentils (not peeled and halved, as the recipes say) and whole rice. First I soaked them for 12 hours, then I blended them up with fresh water. Then I let them ferment for another 12 or so hours... and TA DA! whole-grain idli! Add a little salt, make some sambhar and masala chai, and presto we have a delicious meal. I must say, the whole grain idli are definitely tinged a greenish-grey, unlike the pure white perfect pillows that are traditional idli, but we don't care. They're flavourful and healthy. The meal was so good that Markus asked what the occasion was!<br />
<br />
Here it is, cooking:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH8R5asrYPF2S6_gn11A-pOrI6hK_nbKr3S1PN0Kw6YipClDHkAHOiHgclvLTUSuMy8N7abOVsPOn-tLez-nQhORuUhD38wHCi9MVxq23idRkcYbEG13PujGOB0HdK96mObpri07Tuog/s1600-h/20100212_cooking-idli-sambhar-and-chai_01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH8R5asrYPF2S6_gn11A-pOrI6hK_nbKr3S1PN0Kw6YipClDHkAHOiHgclvLTUSuMy8N7abOVsPOn-tLez-nQhORuUhD38wHCi9MVxq23idRkcYbEG13PujGOB0HdK96mObpri07Tuog/s400/20100212_cooking-idli-sambhar-and-chai_01.JPG" width="400" /></a></div><br />
<br />
Then, after a couple times making this wholegrain idli, we tried some with the same base, but with cinnamon and sugar mixed in. I served them for dessert one day with some homemade sweet lemon sauce (boil milk with lemon juice, salt, and honey, until it becomes thick and creamy, then strain it through a tea-towel, like making hangop). The dessert was wonderful, though the idli were a little gooey -- I guess that's what comes of experimenting!<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-23275658390953506562010-02-01T18:04:00.000-08:002010-02-01T18:04:54.898-08:00light timesSpring is here, but you wouldn't know it from this blog... yes, the crocuses are blooming, the trees are full of buds, spring is even earlier than usual... and the wild food family is quiet. It's not as if there is no wild food available right now... I'm just not finding the time to report on it (or even gather much of it).<br />
<br />
So no, this blog is not defunct -- just not a priority right now, since I'm concentrating on the preparation for my upcoming art show (<a href="http://mama-art.blogspot.com/">http://mama-art.blogspot.com</a>). <br />
<br />
Food plans for this year:<br />
<ul><li>one extra bed in the garden -- a lettuce bed, behind the beans, so that the lettuce gets lots of shade in the summer.</li>
<li>planting some new hazel trees outside the studio... and possibly eat some squirrels when they come to steal the nuts.</li>
<li>cleaning out the duck pond and dismantling the duck enclosure, and making it into a serene little water garden. The ducks were killed by a mink last November so we're giving up on raising poultry.</li>
</ul>That last one sounds like a step in the wrong direction, but really it's just opening time and space for some of the other projects. <br />
<br />
Happy spring!!<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-87274476920305089782009-12-01T13:10:00.000-08:002009-12-01T15:09:34.742-08:00Acorn Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9zQvXql7Z9RsQ0KmKYg1t0Z4YtYXpDa1MP9MVkfjz3Oc1mnbcfqUUIyv04bOfC-PT7FObPG7rzQKBGCGLqiEr4-EJySga6d48renpcImKUHY2S8AiGxEiqs7aBt73KUTDIG7x_oWMmU/s1600/20091128_acorn-pancakes_07.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9zQvXql7Z9RsQ0KmKYg1t0Z4YtYXpDa1MP9MVkfjz3Oc1mnbcfqUUIyv04bOfC-PT7FObPG7rzQKBGCGLqiEr4-EJySga6d48renpcImKUHY2S8AiGxEiqs7aBt73KUTDIG7x_oWMmU/s400/20091128_acorn-pancakes_07.JPG" alt="" id="BLOGGER_PHOTO_ID_5410388937465540882" border="0" /></a>Acorns are a great wild (or cultivated) food! Oaks aren't common on Bowen, but they do grow in abundance elsewhere in BC, and we have a few, here. What the squirrels don't pillage is ours for the taking. Since acorns aren't a very popular wild food, there is often an abundance just lying on the ground waiting to be gathered, even in the city.<br /><br />Acorns have been consumed in many countries for millenia. They have a surprising scent that is at once perfumey-sweet and nutty. Acorn coffee was a popular war-time drink in some European countries, and acorn pulp has been used for baking all over the oak-growing world, including in pre-contact North America. It is similar to using almond meal or flour, and has many beneficial nutrients, including proteins, carbohydrates and fats, as well as vitamin B6, copper and manganese. (<a href="http://www.nutritiondata.com/facts/nut-and-seed-products/3083/1">http://www.nutritiondata.com/facts/nut-and-seed-products/3083/1</a>)<br /><br /><span style="font-weight: bold;">Harvesting, Peeling and Leaching Acorns:</span><br />When they fall off the tree, they're ripe.<br /><br />Gather as many as you can carry, but check for worm holes and rot, as you do.<br /><br />Once home, soak them for a day or two to soften the shells; then peel them. We find the easiest way to do this is to slice the stem-end with a sharp knife, pry the acorn in half, and then pick out the meat with a dull knife.<br /><br />Once they're all shelled, they need to be leached of their tannins. This can be done either with hot or cold water. In any scenario, the aim is to soak the tannins out of the acorns, replacing the water every time it darkens with the tannins. The boiling method takes about 6-12 hours, depending on the size, species, and amount of acorns. Cold-water leaching can take weeks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbZoW14iuQEuxIalvgaYerthx4f4OHKhuDxA0IeKL-Ra9KTt7Ntw_Q2-ilnrBEr1PTMdn0QoRF8pduQNjFZfOj0Mb0SnRVCggk3lBiXUkIKnkAE559eQ6CS22WRlnqECI5LtkfX5elCU/s1600/20091128_acorn-pancakes_04.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbZoW14iuQEuxIalvgaYerthx4f4OHKhuDxA0IeKL-Ra9KTt7Ntw_Q2-ilnrBEr1PTMdn0QoRF8pduQNjFZfOj0Mb0SnRVCggk3lBiXUkIKnkAE559eQ6CS22WRlnqECI5LtkfX5elCU/s400/20091128_acorn-pancakes_04.JPG" alt="" id="BLOGGER_PHOTO_ID_5410388932208628482" border="0" /></a>I didn't want to boil the nutritional benefits out of the acorns, nor did we want to spend weeks leaching, so we chose a moderate "warm" method. Every day I changed the water once or twice, each time replacing it with warm water. It took 13 days before the water was no longer darkening, and we moved on to the next step:<br /><br /><span style="font-weight: bold;">Grinding the Acorns:</span><br />Various traditional methods exist for doing this, many with a mortar-and-pestle-like arrangement, and most with long hours of manual labour. I think if the acorns were boiled they would be easier to grind, but since we didn't do that, we invented the blender-method! Simply drop the acorns into a blender with enough water to make a pulp and facilitate blending, and go! It worked beautifully.<br /><br /><span style="font-weight: bold;">Savoury Acorn Pancakes:</span><br />Once you have a nice, smooth acorn pulp, the pancakes are easy. Since we're not using eggs, and I wanted them to stick together, I added some tapioca flour. However, if you can eat eggs, I suspect they might be a lovely addition to this recipe.<br /><br />Ingredients:<ul><li>2 cups acorn pulp</li><li>1/4 cup tapioca flour</li><li>1/4 cup brown rice flour</li><li>1/2 tsp salt</li><li>1 tbsp baking powder<br /></li><li>milk -- enough to thin to pancake consistency</li></ul>Mix all ingredients thoroughly until your batter is the way you like it. Cook on a hot, oiled skillet as you would a regular pancake. The first side will be done when the top appears dry. Flip to cook the second side, and then remove to a plate in the oven. Because these have no eggs, they tend to break while flipping, so it's advisable to keep the size down to something your spatula can handle!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10RXlBnIalQRpaDx8saglcqtdC4QM9RBGbbA5SsY-M-dNWslhnsPtl4KBMk4rrDStOfvUl9q7eZkxuZuA-MONSgKZYhC2PHA3k7Q2MUapp2acHpFK3T4Q3Us5AAw_KSFlOQ2vpLieIhA/s1600/20091128_acorn-pancakes_08.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10RXlBnIalQRpaDx8saglcqtdC4QM9RBGbbA5SsY-M-dNWslhnsPtl4KBMk4rrDStOfvUl9q7eZkxuZuA-MONSgKZYhC2PHA3k7Q2MUapp2acHpFK3T4Q3Us5AAw_KSFlOQ2vpLieIhA/s400/20091128_acorn-pancakes_08.JPG" alt="" id="BLOGGER_PHOTO_ID_5410388941904059266" border="0" /></a>We enjoyed these pancakes for breakfast with homemade quince jam, and then for dinner as a side with a spicy Indian curry.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com5tag:blogger.com,1999:blog-8112542569261817078.post-83080923060086431272009-12-01T11:23:00.000-08:002009-12-01T11:30:04.294-08:00Oats!!Following the doctor's suggestion, we've reduced our diet to almost entirely whole grains (we still eat whole-grain pasta once or twice a week, and have the odd cookie, cake or muffin), and we're slowly beginning to introduce previously forbidden grains.<br /><br />First up: oats.<br /><br />We had whole oats with our whole-rice porridge a few times, and, seeing that nothing untoward happened, we tried rolled oats. No problems! We've now been having oat porridge or muesli a few times/week. The kids are happy, and I am looking forward to oatmeal cookies, again!<br /><br />If this progress continues as positively as it has begun, I hope to eventually be able to walk into a store and simply buy a loaf of Squirrely Bread! Oh. But maybe it contains eggs. Well anyway... you get the idea.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-31536158986803023672009-11-27T00:22:00.000-08:002009-12-02T12:17:36.888-08:00Gluten Free Dining on BowenThe woman's lips spread into a big, wide smile as she holds the plate of cookies out to my 7-year-old son. He looks away from the cookies, then at me with those pleading eyes that say please, please make this moment disappear, Mama! “Thank you, but he can't eat wheat. It was nice of you to offer.”<br />
<br />
“Oh. No wheat,” she says. “So you have to eat a lot of spelt?”<br />
<br />
“No, we're actually totally gluten free, which means no wheat-related grains, including spelt, rye, barley, etc. And in our case even oats are a no-go. Basically the only grains we eat are rice, corn and quinoa.”<br />
<br />
“Lots of soy substitutes, then?”<br />
<br />
“No; he's allergic to soy.” Her eyes search mine, looking for the Way Out sign, and I begin to wish I hadn't mentioned it. “Soy, eggs and pinto beans.” Her eyes appear to go blank. There is a long pause, while I contemplate changing the subject.<br />
<br />
“That doesn't leave much. What do you eat?”<br />
<br />
“Oh we eat lots of things! Even bread! I just bake everything myself, and read every package. Soy is in pretty much everything. And we just don't eat out.”<br />
<br />
The look of pity on her face is far harder to bear than our family's food-experience. This is our life. We're used to it! But sometimes we just want to feel normal. Sometimes I just want to walk into a restaurant empty-handed and buy my kids a sandwich. And I know we're far from the only family in our community that has this experience. So I've decided that things are going to change. And I'm going to document the adventure.<br />
<br />
First adventure: MikSa on Bowen Island. We took the kids for dinner there... and brought along NO supplemental food! We challenged the restaurant with our needs, and they delivered. Let me tell you about our evening. It was dark and wet. I don't mean that in the way winter on Bowen is always dark and wet; I mean we came in drenched and dripping from a thick squall on Government Rd. We hung our coats in the back of the restaurant, and settled into a quiet table in the corner.<br />
<br />
MikSa is like a gingham napkin folded into an elegant crane; it somehow manages to be both homely and exotic. Dim, romantic lighting falls on red diner stools; elegant-looking synthetic orchids smile innocently from the tables, as if unaware of their artifice, and glasses clink and sparkle pleasingly above the bar, reflecting the hockey game on TV. Pat Quinn's talking face flashes in ever-decreasing arcs of blue and peach. Serving gorgeous, creative dishes with a humble attitude, the restaurant's unpretentious feel makes the slightly-above-average prices seem reasonable. Nobody's pretending the flowers are real. But the food is good.<br />
<br />
This is starting to sound like a sports bar, but that would not do it justice. MikSa inhabits the premises of Bowen's historic coffee-bar/grocery store, the BowMart, and somehow keeps a uniquely Bowen feel about it. The painted steps up to the porch are reminiscent of the building's beach-cabin history, and it's definitely a locals-restaurant. Oh. And chef Nagy wears a baseball cap with his chef's jacket.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0pfJk-8456UUOee2_VKHTWp3gFkQjKLZL2t-TrXXBjx9Kko8EmwnGcnsYSBwViMnRMIv5dYOSrdZQeLe-Xn57z2-p3lU8utTk0zHXkNnF5sAj30xECfAwwHJyGJCW49oTGDbPw34M7g/s1600/20091118_mik-sa-review-dinner_14e.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410374415504431122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0pfJk-8456UUOee2_VKHTWp3gFkQjKLZL2t-TrXXBjx9Kko8EmwnGcnsYSBwViMnRMIv5dYOSrdZQeLe-Xn57z2-p3lU8utTk0zHXkNnF5sAj30xECfAwwHJyGJCW49oTGDbPw34M7g/s400/20091118_mik-sa-review-dinner_14e.JPG" style="cursor: pointer; display: block; height: 305px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtw4s90u-gCj82lKWGjfmOyzVO_jafMzSHMKb3hLiszWXsA24B8e59VgiJYYIxIiiDb3U-psX3QOMgCwMcBk-iJgKZvIHMl1yeR-K-sEsAV2Q_-bfcifhMaBdQ4FOpeEuizBnF1biOsxA/s1600/20091118_mik-sa-review-dinner_04e.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410374392053493554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtw4s90u-gCj82lKWGjfmOyzVO_jafMzSHMKb3hLiszWXsA24B8e59VgiJYYIxIiiDb3U-psX3QOMgCwMcBk-iJgKZvIHMl1yeR-K-sEsAV2Q_-bfcifhMaBdQ4FOpeEuizBnF1biOsxA/s400/20091118_mik-sa-review-dinner_04e.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I have to be straight up about this: any chef who comes out to personally discuss my kids' food requirements with me is going to have a return visit from us. Chef Michael Nagy did exactly that, and tailored the dishes he served us to suit all of our needs. As a busy mother with a list of no-can-do's in the food department, I really appreciate someone who will work hard to get it right for me. We had a great assortment of interesting and tasty foods. We loved the beautifully-arranged beef stew, and the giant salad, to share. But the absolute favourites all around were the chili-garlic prawns and the tuna tataki. No surprise, I guess; apparently chef Nagy specializes in Asian foods. And every meal we had was beautiful. As somebody who routinely destroys the layout of a not-quite-what-we-wanted restaurant meal by adding our own gluten/soy-free additions, I found it very nice to have a meal brought to me that needed no additions, was wholly edible for my children, and was presented with care and grace.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99u4L5CCQi2l0PqjNUG7O_ykzB7bkC1gXBexCkJ2Zz3nYGNyTlHnu2Pv0jX6TfXQHEU6XW_GIxJARQdwv99zE2dFVi9j39HtUiRrq3e8g0naMzKtvgmQ41aejIX4As7WAxR5IqHcFyJA/s1600/20091118_mik-sa-review-dinner_08e.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410374397314721586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99u4L5CCQi2l0PqjNUG7O_ykzB7bkC1gXBexCkJ2Zz3nYGNyTlHnu2Pv0jX6TfXQHEU6XW_GIxJARQdwv99zE2dFVi9j39HtUiRrq3e8g0naMzKtvgmQ41aejIX4As7WAxR5IqHcFyJA/s400/20091118_mik-sa-review-dinner_08e.JPG" style="cursor: pointer; display: block; height: 239px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>It's nice to feel looked after. Period. And that is the homeliness of MikSa, defined. While we were there, there was an adults-only birthday party going on, some quiet dinners-for-two, and our own sometimes-rambunctious family meal, complete with utensils on the floor and an under-the-table groaning sulk from the 5-year-old faction. And in this place we were attentively served, never rushed, and well-fed.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uvYGUqUJ6ApJIuWCYAuQlfErVfHd8zknhJjKevjpYet9PIUE3eRp6vz41F4I-PKFLXcp2vD4yV5QoN72EZLkJwtXKoFaEjNyM7I9VGYRjjYAdC7KH6O3cjbA1P4KpywgrCBP6uFLbBM/s1600/20091118_mik-sa-review-dinner_11e.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410374406360210338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uvYGUqUJ6ApJIuWCYAuQlfErVfHd8zknhJjKevjpYet9PIUE3eRp6vz41F4I-PKFLXcp2vD4yV5QoN72EZLkJwtXKoFaEjNyM7I9VGYRjjYAdC7KH6O3cjbA1P4KpywgrCBP6uFLbBM/s400/20091118_mik-sa-review-dinner_11e.JPG" style="cursor: pointer; display: block; height: 256px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Thank you to chef Nagy at MikSa!<br />
<a href="http://www.facebook.com/group.php?gid=108002950781">http://www.facebook.com/group.php?gid=108002950781</a><br />
<a href="http://mik-sa.com/">http://mik-sa.com/</a><br />
Just up the road from the ferry in Snug Cove, on Bowen Island.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com2tag:blogger.com,1999:blog-8112542569261817078.post-91939539486518041982009-11-22T00:20:00.000-08:002009-12-01T00:22:31.902-08:00Eating Squirrel -- Invasive MeatI haven't eaten a squirrel, yet (or killed one), and it's going to be colossally hard, if I do it. I've had some experience having to kill animals, mostly for humanitarian reasons (like my mink-ravaged pet duck this past Monday). It's always horrible. There is nothing I can say that can convey the way one's heart closes doors in a hurry to let the body do what personal ethics demand.<br /><br />It's my conviction that I must live honestly, and I don't feel like buying meat on Styrofoam trays is honest. It's just a way of blinding ourselves to the death and often inhumane lives that happened for our tongues' pleasure. So we try to buy "ethical meat" -- but who's to define "ethical"? I struggle a lot with the ethics of diet. That includes most veggies, grains and fruits. Most of it is definitely environmentally unethical. So I guess it's all about where we draw the line.<br /><br />I grew up in a family that raised meat rabbits, and, while I never had to kill one, I did slaughter many. Chickens, too. It was definitely one of the best things about my childhood; not because it was pleasurable, but because I learned so much about biology, ecology, humanity, nutrition and "ethics" that no classroom experience could ever have taught me. I fed the rabbits we had to eat, and despite my parents' dire warnings, I loved them. Many dinners were accompanied by a deep emotional pain -- realization of the sacrifice on my plate. It was impossible not to love the animals I had cared for.<br /><br />It was impossible not to love the calves at the auction, who sucked on our teenage-fingers with abandon and trust, and then were sold for meat, or a lifetime of dairy servitude. I loved cheeseburgers.<br /><br />It was impossible not to love the baby rat who showed up on our doorstep last year, traumatized and temporarily paralyzed, while its parents chewed through the rat-proof compost bin to get at the remnants of our human excess, and shat all over the apples I'd stored in the pantry. I researched and created rat-formula, nursing him back to health through long nights with a dropper before releasing the recovered animal to a fate of certain death in Crippen Park.<br /><br />Sometimes my compassion is faulty, but I never know when.<br /><br />So here we are with two highly compassionate children, who love sausages and meat-on-bone. What to do? I'm trying to teach them the way I learned when I was young, here on the same property. I want them not just to love the taste of meat, but to honour and cherish -- with all the grief that is also implied in that -- the life that was taken for our dinner plates. I never want us to eat ignorantly, but always with integrity of mind. We are part of a cycle of life, and I would hate to inhabit this tiny piece of the whole unknowingly.<br /><br />Wild meat would seem ethical, but not in the face of mass environmental destruction, brought on by humans. This destruction includes the introduction of invasive species, both plant and animal, to the detriment of local populations and, ultimately, of global diversity and sustainability. I don't want to further tax those populations. So just "wild" is not good enough. "Invasive" would be much better.<br /><br />Still... that leaves the problem of actually killing them. We started with slugs, and so far that is as far as we've come. It is very very sad to watch a hated invasive; taker of banana slug habitat and destroyer of all my gardening attempts, writhe and wither in boiling water as it dies, and then to think that that life given for my enjoyment amounted to only one small bite; part of an hors d'oeuvre. It's pretty shameful, in the context of ethical meat, and sacrifice honoured.<br /><br />We tried to raise ducks for eggs, but first we discovered my son's egg-allergy, and then the ducks were killed by the mink. We thought we might raise ducklings for meat, but since the mink-incident, and having to put a beloved pet out of her misery, that is indefinitely on hold.<br /><br />It was impossible not to love the wide-eyed mink, so desperate for food that it tried to take my dead ducks from my hand, so when I nearly trapped it with a bucket I was afraid to hurt it, and let go... It was only doing what it was born to do.<br /><br />Eat invasive Grey squirrels? They're cute and fuzzy, eat 100% of our edible nut species, and have driven the Douglas squirrels out of the area, entirely. I would like to think they're ethical meat. I hope so. I tried to save a Douglas squirrel when I was a teenager. I found it half-paralyzed, lying in the woods near Collins lane. It died despite my efforts, and probably I prolonged its suffering, for my inability to kill it. There is no animal (or, some say, plant or stone) that does not have a soul, and that cannot merit love or affection. I don't feel I have the right to kill anything -- and yet sometimes I feel I'm obliged.<br /><br />Somehow we all have to sort out our place in the physical world, and it's different for all of us. This is where I'm at, right now.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-74678142047883311022009-11-02T11:31:00.000-08:002009-12-01T11:43:25.051-08:00Poop charts.This is so embarrassing. I feel so dreadful for my kids, but thankfully they haven't faced any teasing from their friends about it. We now keep a poop chart in the bathroom.<br /><br />The idea is that if we're aware of their output, we can start experimenting with the input. That is, we're planning to start introducing those forbidden grains, as the doctor suggested back in June. I just want to be sure we notice if something goes awry.<br /><br />So the chart is basically 3 columns: one for the date, and one for each child's poop-observations. When they poop, they write AM or PM and a particular symbol to describe the sort of bowel movement they experienced. They're generally quite good about it -- sometimes a little over-creative in the diagrams they make, and sometimes they forget to write anything at all. But this has been enlightening for us.<br /><br />Rhiannon has diarrhea more often than not. Hmmm.<br /><br />She's already gluten-free, and for the most part soy, egg, and pinto-bean free, as well. I am not looking forward to paying another $400.00 to have her tested for allergies. So for now this is just an observation and we'll continue to watch and see how it goes. I'm not as worried about her. Taliesin dropped from 99th to 15th percentile, before we went gluten free, and has had growth-issues, ever since. But Rhiannon has always been tall and robust -- somewhere in the 95th percentile-range. She's happy and healthy. So whatever is going on with her poop is not of such concern to us, right now.<br /><br />Sometimes I wonder if all the hoopla about Taliesin's diet is part of the reason he's not physically thriving. So we try to be as relaxed as possible about it, having fun with food and trying very hard to keep the issues stress-free.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-39411714782959300922009-08-01T00:09:00.000-07:002009-12-02T22:29:17.420-08:00West Coast Wild Tea with Slug and Blackberry Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AAJJe6zkn48_lckdodXt5l0j5nBH4atepVrCNKL5gVzmEGYlua3RY8SeNXJi1oD6M2ZtbhQyw0Bxi2i80I0D5v_nwNDPda6_h4QQOt88hBOq2Hf0_TqESKTR6Q6mo7wQngVxxcBfL4Q/s1600/20090822_blackberry-slug-salad_01.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410179421563636370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AAJJe6zkn48_lckdodXt5l0j5nBH4atepVrCNKL5gVzmEGYlua3RY8SeNXJi1oD6M2ZtbhQyw0Bxi2i80I0D5v_nwNDPda6_h4QQOt88hBOq2Hf0_TqESKTR6Q6mo7wQngVxxcBfL4Q/s400/20090822_blackberry-slug-salad_01.JPG" style="cursor: pointer; float: left; height: 300px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
<span style="font-style: italic;">100% wild foods recipe<br />
by Emily van Lidth de Jeude<br />
</span><br />
<span style="font-weight: bold;">Toasted Slug and Blackberry Salad</span><br />
Gather an equal number of each of the following:<br />
---dusky arion slugs, de-slimed and cleaned<br />
---freshly-picked ripe blackberries<br />
---dried shore pine needles<br />
<br />
Pair the slugs with the blackberries, skewering each pair with a dried needle, and lay them gently on a roasting pan. Toast for 5-10 minutes, until blackberries begin to bubble, and slugs begin to brown.<br />
<br />
Prepare fresh wild greens:<br />
---young tender ribwort leaves<br />
---a few young tender sheep sorrel leaves<br />
---a few wood sorrel leaves<br />
<br />
Lay the blackberry-slug skewers on the salad, and serve with tea.<br />
<br />
<br />
<span style="font-weight: bold;">Burdock and Douglas Fir Tea</span><br />
Boil water for tea and, as it heats, grind about 2 or 3 tablespoons of roasted burdock root and ½ tablespoon of dried Douglas Fir needles as you might grind coffee beans. Put this into either a French press coffee pot or a paper or cloth tea bag, and pour hot water over. Allow to steep for about ten minutes.<br />
<br />
Serve hot, either plain or with sweet, ripe blackberry juice.<br />
<br />
<b>*How to Kill and De-Slime Slugs*</b><br />
As requested in the comments by Sarah, here is the method:<br />
Allow the slugs to live in a bucket or terrarium full of healthy wild greens for at least a few days (we leave them for about a week). This ensures they've excreted any potential poisons they may have ingested prior to being harvested, and fed up on healthy greens.<br />
<br />
Bring fresh (clean) seawater to boil in a pot, and drop the slugs in. They will die quite quickly, and their slime will begin to loosen. When the water is very slimy, scoop out the slugs, replace with fresh seawater, and boil again. Repeat the process until no more slime comes off.<br />
<br />
Scoop out the slugs, let them cool on a cutting board, and gut them as described in the "How to Eat Slugs" post, (December 2, 2009).<br />
<br />
The reason I used salt water for this recipe instead of vinegar as most people do was because this was a !00% wild food recipe, and I don't make wild vinegar! So seawater had to suffice, and in the end we decided it's tastier, too. It gives the slugs a bit more calamari appeal, actually!<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com4tag:blogger.com,1999:blog-8112542569261817078.post-46463447941681964662009-06-12T10:54:00.000-07:002009-12-01T11:21:04.693-08:00Soy, Eggs and Pinto BeansWell, we finally splurged for the $400.00 IgG Allergy test for Taliesin. It's a blood-test which measures the amount of a patient's antibodies to various foods. Taliesin bravely allowed the doctor to squeeze out drop after drop of blood from his little finger, all in the hope of discovering what he can and cannot eat. And now we know.<br /><br />Soy, eggs, and pinto beans. Yes, that's right. But lima and garbanzo beans seem to be fine. And guess what? So does wheat. Of course, that's a slightly suspect result, since he hasn't eaten any wheat-related grains in years, so it's unlikely his blood would contain antibodies for them. But nevertheless we were surprised.<br /><br />Soy is fine with me -- it's going to be difficult, because soy lecithin seems to be in most candies, chocolates, etc. and part of our goal here is to help Tal to feel normal. But soy is also not a part of what we consider our staple diet. The only problem is that I just bought a few packages of the only gluten/dairy/annatto-free butter-substitute I know of, and it's soy-based. But happily, dairy does not seem to be on the list of reactive foods, so we can now start reintroducing regular butter.<br /><br />I'm not even going to talk about pinto beans. Other than the fact that I just bought a bulk-box of pinto beans, we don't really care. There are so many beans in the sea.<br /><br />Eggs is a different story. We have ducks!!! Eggs are the best binding replacement for gluten! We LOVE eggs!!! Eggs are an important part of the protein in our diets! We're all going to mourn the loss of our eggs for quite a while, I'm sure. But Taliesin took a different path. As soon as I read out the results of his test, he announced, "Well, I guess we'll have to get a Pappa duck and let them have babies!"<br /><br />Well thank goodness somebody sees the light, here.<br /><br />The good news is that our doctor suggested we try introducing some whole grains. Since no antibodies appeared for any grains, it's possible that Taliesin just has a very permeable intestinal lining, and that it's not the particular grains that are the problem, but their finely-ground (processed) nature. Even rice could be a problem, in that case. He recommended trying out a whole-grain only diet, and then introducing some of the hither-to prohibited grains to see how it goes. We will. But first there's a summer of big events to get through, so we're going to keep that experiment for the fall.<br /><br />I feel easily confused, here, bouncing around between foods and fears like biological bingo balls. First gluten-free, then also dairy-free, then goat's milk was OK, and now we're soy/dairy/pinto-bean free, as well, but dairy is OK and we might introduce some whole grains. There's a part of me that wants to throw it all out the window, just eat what we want, and see what happens, but this is my children's health I'm playing with, and I just can't be that reckless.<br /><br />Sigh. Here we go on another journey.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-4093195397611060072009-04-29T09:22:00.000-07:002009-12-01T15:15:14.523-08:00Spring Greens Time!Most proudly, Rhiannon learned to flute her first pie-shell!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_YISs5gJ77cZDaObg3XLrVSSHbmiTd7_-YoJH4nygUSMoS1tUZpPy5Us3nORU_v_4VF6-NDFNaifrybbUUb9jtDm8xyX6DNkVh4T2jjvbt7hJDDv1V8E5YbIi9ZV0AL4mDJZxjLrV8w/s1600/20090404_rhiannons-first-pieshell_01s.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_YISs5gJ77cZDaObg3XLrVSSHbmiTd7_-YoJH4nygUSMoS1tUZpPy5Us3nORU_v_4VF6-NDFNaifrybbUUb9jtDm8xyX6DNkVh4T2jjvbt7hJDDv1V8E5YbIi9ZV0AL4mDJZxjLrV8w/s400/20090404_rhiannons-first-pieshell_01s.JPG" alt="" id="BLOGGER_PHOTO_ID_5410322922330814498" border="0" /></a><br />We also had plenty of wild food, this year, as harvesting it becomes second nature to all of us. But sometimes the results are less than desired. Here we had some beautiful late-harvest (that being the mistake) fiddleheads with duck-eggs and garden-chives. Well they were aesthetically beautiful, anyway...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpDvhxEBfRCYiY7aBQPu1ZmzJtRrTe7Dh3cxeqZrUgvYxqQXrMPrw4zpijESl0ho09ezm5BKOmJi3eA-H-1nF43EU24BnYgvvMFjc1g8lJDVGk15MjQ1zQX718tdB4xSL7vVU4AdB1ng/s1600/20090419_duck-eggs-with-fiddleheads_06s.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpDvhxEBfRCYiY7aBQPu1ZmzJtRrTe7Dh3cxeqZrUgvYxqQXrMPrw4zpijESl0ho09ezm5BKOmJi3eA-H-1nF43EU24BnYgvvMFjc1g8lJDVGk15MjQ1zQX718tdB4xSL7vVU4AdB1ng/s400/20090419_duck-eggs-with-fiddleheads_06s.JPG" alt="" id="BLOGGER_PHOTO_ID_5410322934069257394" border="0" /></a><br /><br />The taste not so much...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFtaVpIO7WM86S0PDIrIYXDgRTa71YLk57tbAfBcG-FRnNveY8Bfp74f9SKGpJxKlCvYMxPpBsQdXM3v4gDGN2oDq6CpqlUbcLzEFGS3-4QZltn3n6x7PL9aC1wlBEBVVFyWf7bWBlDo/s1600/20090419_duck-eggs-with-fiddleheads_02s.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFtaVpIO7WM86S0PDIrIYXDgRTa71YLk57tbAfBcG-FRnNveY8Bfp74f9SKGpJxKlCvYMxPpBsQdXM3v4gDGN2oDq6CpqlUbcLzEFGS3-4QZltn3n6x7PL9aC1wlBEBVVFyWf7bWBlDo/s400/20090419_duck-eggs-with-fiddleheads_02s.JPG" alt="" id="BLOGGER_PHOTO_ID_5410322932856830354" border="0" /></a><br />Still, there are success stories. This is some delicious wild-greens miso soup. I believe it was mostly miners lettuce, sourgrass (sheep sorrel) and dandelion greens.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN03ouJShuYsl6LWAzsdnbzwL3RDPG6XPldt4Q0bE8fFzFHFpMNjYx5pvPXYj7T2U4jTRNu6aIvR5cKRNjFRevFHVKMXn1fckt8PEV8ubqMfNdEfaEzEl3SRXWQy9qxLo4hEwRa8oxGc/s1600/2009_06_04_wild-greens-miso-soup-s.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN03ouJShuYsl6LWAzsdnbzwL3RDPG6XPldt4Q0bE8fFzFHFpMNjYx5pvPXYj7T2U4jTRNu6aIvR5cKRNjFRevFHVKMXn1fckt8PEV8ubqMfNdEfaEzEl3SRXWQy9qxLo4hEwRa8oxGc/s400/2009_06_04_wild-greens-miso-soup-s.JPG" alt="" id="BLOGGER_PHOTO_ID_5410322916758113858" border="0" /></a><br />And this one is always a hit with the kids, but not at all wild: lunch tables!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWL2kkxb23YkIucBBh-mUjbb9cWypICeORT4PrPRPC_YZUjvkw6h6Cy_nwF3geVnBa7QCm5r8hqwyL_hLMLPsd1DZmBfnXhu13ZHVtDp6MCz-pUlHU7UOvmgDmznw5SWtmqzwo650AN4/s1600/2009_04_23_lunch-table_01s.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWL2kkxb23YkIucBBh-mUjbb9cWypICeORT4PrPRPC_YZUjvkw6h6Cy_nwF3geVnBa7QCm5r8hqwyL_hLMLPsd1DZmBfnXhu13ZHVtDp6MCz-pUlHU7UOvmgDmznw5SWtmqzwo650AN4/s400/2009_04_23_lunch-table_01s.JPG" alt="" id="BLOGGER_PHOTO_ID_5410322914607381986" border="0" /></a><div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0tag:blogger.com,1999:blog-8112542569261817078.post-27382066632070481082008-12-09T10:49:00.000-08:002009-12-01T10:52:29.566-08:00Being Normal: Mountain Top Cafe and Bakery, North Vancouverbackground info: Until Tal was gluten free, Markus took the kids out every Saturday while I wrote or did graphic work, and bought them a sausage roll at the now-burnt-down Oven Door Bakery. It was the highlight of the week for all of them, especially Tal, who takes after his father with his enormous desire for sausage of any type.<br /><br />Fast forward to present time: We discovered a little gluten-free bakery in North Van -- we were SO excited! They advertise that they serve breakfast (pancakes & eggs, granola, cinnamon buns, etc.) AND lunch (pizza, sandwiches, soup, sausage rolls)... obviously it is our family's dream-come-true.<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20081208_gluten-free-pancake-breakfast_02s.JPG" /><br /><br />Yesterday Tal and I had a town-adventure, together, so we packed up early and went there for breakfast. It turned out to be in the back of a dingy little forgotten mall, and it didn't open until 11. So we went away and came back starving... really desperate for some pancakes and eggs! When the employee called Tal a little girl, he didn't blink, since more than 99% of the people we meet assume he's a girl... who just happens to dress and behave like a typical North American boy. He looked at me with what I recognize as the I'm-not-brave-enough-today look, and timidly said "I'm a boy".<br /><br /> The employee looked at me and her mouth dropped open. "No. It's a girl."<br /><br />"Actually, no," I said (this is by far not the first time someone has challenged the fact that my son is a boy). "He's a wonderful boy who likes to have long hair, just like his father."<br /><br />"No way! She's a boy?" She gaped and pointed at my son, who by this time was staring at the wall behind me, alternately with the floor.<br /><br /> "Yes, <i>he</i> is a boy. And many of the boys in his class, and many of our male friends also have long hair. Isn't it nice?"<br /><br />At this point the owner came out, hearing, no doubt, that a customer was starting to sound irritated. The employee looked at her boss as if hoping for support: "We're talking about this kid - he or she - the mother says it's a boy!" The owner explained to his employee that it's a matter of fashion, and that he too had had very long hair as a boy.<br /><br />Had it been any other establishment, I would have suggested we find a better restaurant, and left. But you have to understand... this was, as far as I know, the only gluten-free restaurant on the North Shore, and Tal had been looking forward to it for days. I ordered pancakes and eggs and bacon for Tal; omelet with toast for myself. They didn't have tea. When the food arrived, Tal began to eat; his was decidedly OK -- not great, but he liked it. My omelet had that burnt-egg taste on the outside and was very runny, inside -- no toast. The employee explained that she didn't want the egg to get cold while waiting for the toast, so she's bring it later. She did. It was that dry-textured, bland rice-bread with a bit of butter. No condiments. So I drowned it in Tal's syrup and pretended it was pancakes. that was edible. We bought some cookies and sausage-rolls to go, and we went. Tal was very very happy.<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20081208_gluten-free-pancake-breakfast_03s.JPG" /><br /><br />You may think that's the end of the story, but no -- I had to go back again today, since we were in town, and I thought Tal would be happy to get a gluten-free pizza. As soon as the employee came out from the back, she looked at Rhiannon (who didn't come, yesterday) and said: "Oh hi! You're back already! Is this your little girl?" Yes... She pointed at Tali again. "I still don't understand your other one. Such long hair. It's a boy?" "Yes, but I think that's enough about it." I put my finger to my lips. She said "but really - it's a boy?" I put my finger to my lips and I hope I gave her a serious-looking glare.<br /><br /> <b>beware:rant</b> For-Somebody's-Sake! Can't people just accept that people aren't all the same... and even if they can't, can't they have a little common sense and compassion for a six-year-old boy who just wants to be normal? the truth is, having long hair IS normal!! Especially where he comes from! What the hell is the hang-up about it?! Most people, upon my or his assertion that he's actually a boy, become very apologetic and either say, "Oh now I see; it's obvious", or "I should have known; my son/friend/brother/nephew/whatever also has long hair..." but there are always these stupid few who either chide me (one woman actually shook her finger at me and "tsk tsk you shouldn't have done that"), or flat out disbelieve that he's a boy... it's more of an insult to their intelligence than to Tal's choice of hairstyle. I HATE that people's ignorance causes my dear and beautiful pain. I absolutely hate it.<br /><br />And back to that restaurant: we got 3 mini-pizzas, 1 small steamed milk, 3 gingersnaps & a box of little rumballs. It was all OK, but nowhere near as good as what we make at home, and we had to eat it in the dingy flourescent-lit cafe, surrounded by the drone of multiple coolers, fans, machines and ventilation systems... and it cost us over $40. But Tal was so happy that he actually went and ordered steamed milk himself from the employee (he obviously wasn't nearly as irritated by her remarks as I was). And then when we left and he forgot his sweater, he went running all the way back through the mall to get it -- without me.<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20081208_gluten-free-pancake-breakfast_05s.JPG" /><br /><br />So this little cafe in the dingy back-corner of a tiny mall has been a study in normalcy for us: the confrontation with the employee gave Tal (I think) a feeling of proving himself, and the fact that he can basically leave his gluten-intolerance at the door and enjoy himself made him feel normal. It's probably his new favourite restaurant.<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com4tag:blogger.com,1999:blog-8112542569261817078.post-84562245930084097792008-11-29T21:40:00.000-08:002010-03-21T10:17:27.087-07:00How to Eat SlugsFor anybody who is interested in the how-to of slug-consuming, here is the recipe I posted on our blog 2 years ago, when we ate our first slugs. Since then, I've learned enough to know that eating leopard slugs and dusky arions is the way to go (they're the edible invasives that are taking the habitat of the banana slugs). But nevertheless, here you go... the full slug deets:<br />
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<i>(Cross-posted from an Oct. 2007 post at <a href="http://rickshawunschooling.blogspot.com/">Rickshaw Unschooling</a>, my previous blog.)</i><br />
Today we harvested slugs. Yes -- slugs. Banana slugs. We, the intrepid harvesters of all foods wild and edible, tromped out in the dark, heavy forest looking for slugs. And found one. One green one, and one black one, which we declined to eat, because our friend Sheila says they taste like rubber tires, and even just licking them raw can make your tongue numb. (Not appetizing, we thought.)<br />
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We were terribly disappointed in the lack of slugs, turned over many an old rotten log and stone in our search, and ended up bringing home a large collection of various grubs, worms, millipedes, and one beetle and very large centipede as a result. Luckily it started raining on the way home, and we did manage to harvest 4 slugs on the return walk: one for each of us!<br />
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Here are the kids, discussing our plans at a particularly devoid-of-slugs-moment in the woods (notice Rhiannon's horrible eye infection in this video! Poor Annie!):<br />
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Finally, we did get home with the slugs, and the following photos will tell the story:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yt2Hi6ayV9EBcsF5edbW-0HZ24Etl6iHnFYid9P9FlGBhGibORUfwfSlejJPwjPSpwrxBHJeSRRZa7U6byGDbZCdgUJXewLYc7PDQGKN4I5ctiLXLDaS9co8r7yJAu50z7MX9jBqjKo/s1600-h/20071015_wild-food-slugs_02-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122038020560110610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yt2Hi6ayV9EBcsF5edbW-0HZ24Etl6iHnFYid9P9FlGBhGibORUfwfSlejJPwjPSpwrxBHJeSRRZa7U6byGDbZCdgUJXewLYc7PDQGKN4I5ctiLXLDaS9co8r7yJAu50z7MX9jBqjKo/s400/20071015_wild-food-slugs_02-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<span style="font-weight: bold;">The Recipe: Deep-Fried Slugs and Green Tomatoes</span><br />
Allow the slugs to live in a bucket or terrarium full of healthy wild greens for at least a few days (we leave them for about a week). This ensures they've excreted any potential poisons they may have ingested prior to being harvested, and fed up on healthy greens.<span style="font-weight: bold;"> <br />
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Look at the slugs before you kill them. Say "poor slugs", and "I'm sorry, but I hope you taste yummy." Then pick off any large pieces of dirt.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6vVqDdZsuyT_QOmIT-hfXHVz38JC7FWSGWlKBw9fnpzflM4eUuS5IZUHWLzmcqekNsL_HkdL9v-iZjBcclSjN1U7IguAA-TtjldmYjsR2eeE5zvjPG96XBYmo2fRaRC-aSGtk-uOHN4/s1600-h/20071015_wild-food-slugs_03-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122038291143050274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6vVqDdZsuyT_QOmIT-hfXHVz38JC7FWSGWlKBw9fnpzflM4eUuS5IZUHWLzmcqekNsL_HkdL9v-iZjBcclSjN1U7IguAA-TtjldmYjsR2eeE5zvjPG96XBYmo2fRaRC-aSGtk-uOHN4/s400/20071015_wild-food-slugs_03-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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Drop slugs into a bowl with ½ vinegar, ½ hot water. Soak for 10 minutes or so to kill them and remove slime.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcy6ZYXSqtpSUc6Srd7kUOSAHtWOVkNGWIUaFsAXZPHdqsHYNX18PMczX092tkuQEuZ9ewZUE-QPBBhRx4BtDMiSGpxTp7-WJM9FBTV8aJtjaVqa66o8anCqCXzeGeNZ0FkEcOnjoVuwY/s1600-h/20071015_wild-food-slugs_06-e-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122038518776316978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcy6ZYXSqtpSUc6Srd7kUOSAHtWOVkNGWIUaFsAXZPHdqsHYNX18PMczX092tkuQEuZ9ewZUE-QPBBhRx4BtDMiSGpxTp7-WJM9FBTV8aJtjaVqa66o8anCqCXzeGeNZ0FkEcOnjoVuwY/s400/20071015_wild-food-slugs_06-e-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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Rinse, then boil for about 3 minutes; change water.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrwwcQ4MC1TG9aArr1jcQRxhjSfvi24V-_iHiWp4vn6G5qQnP04ApoBoSIATDwy4JrCoA8Ft7BjWNH4tD4mWF0SajET5z26LXlYJlxuH-lYeoq5i3JSG9npkYgXkGTL6Wvet4bKdiuys/s1600-h/20071015_wild-food-slugs_13-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122039004107621458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrwwcQ4MC1TG9aArr1jcQRxhjSfvi24V-_iHiWp4vn6G5qQnP04ApoBoSIATDwy4JrCoA8Ft7BjWNH4tD4mWF0SajET5z26LXlYJlxuH-lYeoq5i3JSG9npkYgXkGTL6Wvet4bKdiuys/s400/20071015_wild-food-slugs_13-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
Rinse, and boil again, until they stop producing slime. Stir well to separate slime from slugs, then rinse thoroughly. Slit along ventral side of each slug, being careful not to slice the organs, inside, and pull out the digestive gland (in posterior of slug), and any other organs that come out easily.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBkVjv8nx5c0UldnfTN3vY3_8xt_GPHmwD4sU9Jn2ZWnOV30N7jM1zOQYrJzqiJvMpFiLY64IncUmEhcIDRhhKBaBxkq3sUvsgbf3934y-3_GPrNdgUVaMIKaaQfX3EIWTDx7RPuLwoo/s1600-h/20071015_wild-food-slugs_14-e-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122039369179841634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBkVjv8nx5c0UldnfTN3vY3_8xt_GPHmwD4sU9Jn2ZWnOV30N7jM1zOQYrJzqiJvMpFiLY64IncUmEhcIDRhhKBaBxkq3sUvsgbf3934y-3_GPrNdgUVaMIKaaQfX3EIWTDx7RPuLwoo/s400/20071015_wild-food-slugs_14-e-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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Turn slug inside out, cut a small slice into the inside of the mantle and slip out the shell. (I am sure we could eat this, but in the interest of education we took them out to examine.)<br />
Show your amazing gutted slug to Pappa:<br />
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Rinse slugs again, cut into bite-sized pieces, and bread. We used eggs, and cornflour with a bit of salt, cumin, savoury, and garlic mixed in. We breaded halved green cherry tomatoes in the same way.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTQY80N47SGzTNR1RdVaKZVReHQCPyu7N2N1YrTe3NNPww1m2ljmBTUQBbEaGATupVOBHqx1IgXcpaeFRGR743Pfq_ep256CDeIS-ZNe9n9BOWJhmKAg-VFTJRctSlMxHN6iLy12jRYc/s1600-h/20071015_wild-food-slugs_10-e-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122038694869976130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTQY80N47SGzTNR1RdVaKZVReHQCPyu7N2N1YrTe3NNPww1m2ljmBTUQBbEaGATupVOBHqx1IgXcpaeFRGR743Pfq_ep256CDeIS-ZNe9n9BOWJhmKAg-VFTJRctSlMxHN6iLy12jRYc/s400/20071015_wild-food-slugs_10-e-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div style="text-align: center;">Deep-fry, until nice and brown!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4K_qCeD24Tm_Lqblna0a4xXk2XPvujN_uk0FIGQCgz7wcoVeSVlRfUdZ0fr0E3tl-mBaZM7Ye6Yv_Id7l7keWW6D-a01soln4s8xLl9AttL2IHOt2I4e-nazq0tl6nlt7gctrP999WQ/s1600-h/20071015_wild-food-slugs_15-e-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122040202403497074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4K_qCeD24Tm_Lqblna0a4xXk2XPvujN_uk0FIGQCgz7wcoVeSVlRfUdZ0fr0E3tl-mBaZM7Ye6Yv_Id7l7keWW6D-a01soln4s8xLl9AttL2IHOt2I4e-nazq0tl6nlt7gctrP999WQ/s400/20071015_wild-food-slugs_15-e-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a></div><br />
<div style="text-align: center;">Eat!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vPSEfmhTWUR4cfvSnATGN5_JJ15dZHoqAWETeQYqyLLv9z5RkFQQOIpWUd27ePeZgUnr_83ayrdr8mMt6WrD2LJICGN_bq4RN_cJQtDNfnlGgluwZbU4fK7SjbKYBM1U7PsheJhFWz4/s1600-h/20071015_wild-food-slugs_16-e-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122040206698464386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vPSEfmhTWUR4cfvSnATGN5_JJ15dZHoqAWETeQYqyLLv9z5RkFQQOIpWUd27ePeZgUnr_83ayrdr8mMt6WrD2LJICGN_bq4RN_cJQtDNfnlGgluwZbU4fK7SjbKYBM1U7PsheJhFWz4/s400/20071015_wild-food-slugs_16-e-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
They were like a cross between chicken and calamari. A bit like escargot, although I've never experienced deep-fried escargot, so I can't say, exactly! Certainly they were delicious, and the combination with green tomatoes was lovely!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NQFUbe6Ajga0NjqKFSk6pOQdziuAGhfdL9Bcbr39u_IPpGLDtvyKE537fHB2Hv9AAlPWi35JlJZZngGrz4B8MQcVyuJZgnfscLFNIkvbKWWkW4vcyFLq2yxIMENhpr1zqbTtNoR_MpA/s1600-h/20071015_wild-food-slugs_17-e-s.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5122040210993431698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NQFUbe6Ajga0NjqKFSk6pOQdziuAGhfdL9Bcbr39u_IPpGLDtvyKE537fHB2Hv9AAlPWi35JlJZZngGrz4B8MQcVyuJZgnfscLFNIkvbKWWkW4vcyFLq2yxIMENhpr1zqbTtNoR_MpA/s400/20071015_wild-food-slugs_17-e-s.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<span style="font-weight: bold;">Acknowledgments:</span><br />
Tim Pearce, Asst Curator and Head, section of Mollusks, <a href="http://www.carnegiemnh.org/">Carnegie Museum of Natural History</a>, Pittsburgh, Pennsylvania, provided crucial information to our pre-hunting research, via his <a href="http://shellcollecting.tribe.net/thread/240db251-f8ef-4cb5-aff2-24f848a73efb">comments on the Shell-Collecting Tribe</a>: Tim advises removing the digestive gland before eating, cooking the slugs to kill any potential parasites, and soaking them in 1/2 vinegar, 1/2 water, to kill and remove slime. He also suggests changing the water repeatedly during boiling, to get rid of slime.<br />
<br />
The <a href="http://urbpan.livejournal.com/340397.html">Urban Pantheist</a> also provides interesting information on banana slugs. The Latin name for our prey is <i>Ariolimax columbianus.</i><br />
<br />
<span style="font-weight: bold;">A Note on Conservation:</span><br />
The <a href="http://www.geog.ubc.ca/biodiversity/efauna/LandSnails.html">E-Fauna BC website</a> lists Pacific Banana slugs as <a href="http://www.livinglandscapes.bc.ca/cbasin/endangered/appendix.htm">yellow-listed</a>, which is very well indeed for our harvesting of them, but I do wonder if they might be threatened by other species, here. When I was young I remember lots of large banana slugs, and what we called "Army Slugs" (black-spotted banana slugs), and a similarly large amount of black Arion slugs. Now it seems the banana slugs are fewer, while we have an enormous increase in the number of red Arion slugs in the garden (in fact, I don't remember ever seeing them, as a child). This is just passing observation, but unfortunate if it's true that the introduced Arion slugs are pushing out our native mollusks. For this reason we won't be harvesting large quantities of banana slugs, and I intend to research whether or not Arion Rufus might cause tongue-numbness, as does the black Arion variety. If it turns out to be highly edible, we will certainly harvest them, instead!<div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com66tag:blogger.com,1999:blog-8112542569261817078.post-33484455192243552782008-09-05T10:45:00.000-07:002009-12-01T10:47:42.613-08:00Wild Food: Stink Currant Jam...with [not wild] tongue wrapped in stink currant leaves.<br /><br />First go for an adventure in the woods. There are hundreds if not thousands of stink currant bushes in Crippen Park, reaching fragile awkward limbs toward any place sun breaks through the canopy of cedar, hemlock and fir. Sadly, the pale blue powdery berries are usually few and far between, and it takes a long journey to find enough for a small jar of jam. Thankfully the forest-experience alone is reason enough to take the journey! (See the bucket? The 7 berries collected so far soon found their way to the forest floor, and henceforth the berries were carried in pockets.)<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20080822_walking-on-log_01-s.JPG" /><br /><br />Collect a big handful of stink currant leaves. At home, boil and skin a steer's tongue, then marinate it briefly in a warm red wine. Place it in a casserole with about 1/2 - 1 inch of wine still around it. Wrap it tightly in the leaves, and attach with toothpicks, pinning on a halved clove of garlic each time. The leaves' scent is earthy and strong, and will give a very slight "forest" flavour to the meat. Cover and roast for at least 2 hours, basting with the wine every so often.<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20080822_tongue-roast-with-stinkcurrant-leaves_02-s.JPG" /><br /><br />Stink currant jam: Add a small amount of water to the gathered stink currants in a pot (do not cover), and cook until the currants become mushy. When the mixture begins to resemble jam, add enough sugar to bring out the flavour, without masking it. It will be reasonably bitter and earthy-tasting. Continue to cook and mash until it becomes a good jam.<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20080822_stink-currant-jam_01-s.JPG" /><br /><br />Eat! Unwrap the roast, and serve with a bit of the warm jam, and maybe some fresh vegetables from the garden or forest! We had it with beans, zucchini, and potatoes.<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20080822_tongue-with-stinkcurrantjam-and-freshbeans_01-s.JPG" /><br /><br />Oh yes -- and definitely invite somebody to dinner to share the bounty.<br /><br /><img src="http://phantomrickshaw.com/dragonfly/content/20080822_stink-currant-dinner_01-s.JPG" /><div class="blogger-post-footer">Recipes, words and images on this blog are the property
of Emily van Lidth de Jeude. I'm very happy for you to share
the content of this blog, but please credit me, and notify
me of where/how you used the info. Thank you!</div>Emilyhttp://www.blogger.com/profile/03100384225999745858noreply@blogger.com0