I used roasted dandelion root instead of cocoa powder in the brownies. Can't really taste it under the chocolate, which is disappointing but better than the other error of getting a super bitter dandelion in the face experience.
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.
I like to grow food, and harvest food from the wild.
Toots may contain un-CW'd meat & booze.
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