Cook Your Life

Make your landscape a part of you

Slow food:

  • In spring, hang yarrow from the garden out to dry. Plant potatoes in towers next to the house.
  • In mid-summer, gather a substantial amount of oregon grape and salal berries. Make jelly (and sundries).
  • In late summer, Collect the inflorescences from a huge stand of lamb’s quarters.
  • Dehydrate the lamb’s quarters and pulverize them when dry.
  • In autumn, harvest some potatoes. Process air-dried yarrow.
  • Trim about 1 cup of shavings from a cured madrone log. Do the same with an alder.
  • Smoke some sea salt using the madrone, alder, and one cup of the yarrow.
  • Pulverize the sea salt. Mix one-to-one with the lamb’s quarters.
  • Cut the potatoes into 1-inchish cubes. Add to a bowl with pearl onions, artichoke hearts, mushrooms, garlic (amounts are to taste). Toss with the salt/lamb’s quarter mixture.
  • Mix 1 1/2 cups of the salal/oregon grape jelly with 1 cup of olive oil. Coat the potatoes, and toss again. Let sit for at least 2 hours.
  • Cut some smaller branches from a Western Red Cedar. Gather 5–6 leaves from a Big Leaf Maple. Soak both in water to cover and one cup of apple cider vinegar for at least one hour.
  • Preheat your oven to 325 degrees.
  • In a baking dish, layer the cedar branches on the bottom, then a layer of maple leaves. Pour in the potatoes and the liquid they’ve been resting in. Cover again with maple leaves.
  • Place in the oven:
  • Bake for 1–1 1/2 hours or until fork-tender. Spoon directly from the bed of leaves into a bowl.
  • Enjoy the amazing flavors of a full growing season in the Pacific Northwest.
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