🥧🌲👀🥧 @mcmoots@kith.kitchen

I went out gathering today, with the goal of making something from my findings that I can eat on winter solstice.

So it'll be jam - saskatoonberry, Oregon grape, thimbleberry, trailing blackberry, elderflower, pineappleweed, rose petals, Stachys cooleyae flowers. Surprisingly no queen Anne's lace. And umeboshi, from underripe ornamental red-leaf plums (Prunus cerasifera) with some yarrow flowers thrown in for a flavor experiment.

the basket on the table was from the Willows Inn on Lummi Island. They are fancy-restaurant friends.

I said ice cream but actually it was just cold cheese.

Rose tarts, seaweed ice cream sandwiches

Sheep milk ice cream with buckwheat crispy and rhubarb sauce

Custard with spruce syrup and a candied pine cone

Chocolate with raspberries seaweed and shiitake

And actually it was lavender and creeping Charley, why did the server say it was sheep sorrel?

Lamb with sheep sorrel

Foie Gras with barley beurre blanc & seaweed

Uni with fermented oyster mushrooms and roasted kelp

Asparagus with spruce and meat broth

Lamb in lamb fat vinaigrette

Halibut with black walnut

Dungeness crab with barley butter

Duck garum salad dressing. They're into their ferments here.

The barley garum was amazing. Koji followed by fish sauce ferment process. Miso flavors, kind of, but suuuuuper interesting.

BBQ fish rib

Fish heads under trout, fried hen skin with fish bone jello

Horse mackerel with barley garum