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.

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

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

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Kith Kitchen

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