A Discovery of the Flavors of Foraged Foods in the Pacific NW
WILD PLANTS and FORAGED FOODS were once staples. Wise women (and even the occasional man!) knew where and when to gather roots and leaves to nourish diets meager of fresh foods during the long and dark months of northern winters.
Come contemporary times, general knowledge of native plants has been mostly lost. Yet the physical and spiritual craving for connection to the natural world—of which we are all a part—lingers & beckons.
Imagine the world of the Pacific Northwest before Lewis and Clark appear. What would you eat? In the local Salish villages, women gather much of the plant materials; the men the bulk of the protein, much from the sea.
Many of those foods are gathered together for this menu. Here—modernized and reinterpreted—is our Spring Forager’s Dinner. Come and partake of a feast flavored by the wild wood, the timeless sea, and the enduring ingenuity of human-kind spanning the centuries.
Join us for this unique tribute to our wild food heritage, offered just once a year.
Reserve your place now. 425-485-5300
A MENU FOR
A Discovery of the Spring Wild Foods of the Pacific Northwest
A 9-Course Menu at The Herbfarm • April 18 - May 3 2014
Bundle of Wild Lettuces with Dried-Scallop Vinaigrette.
Cattail Shoot Fritter with Toasted Grain Yogurt.
Grilled Clams, Pickled Sea Beans, Razor Clam Granité.
Rabbit Bouillon with Bamboo and Indian Celery (Cow Parsnip).
ARGYLE OREGON BRUT WITH CHOICE OF
MOUNTAIN ELDER BLOSSOM OR DANDELION PETAL ELIXIRS
Grilled Asparagus, Seaweed-Oyster Emulsion,
Wild Mint, Burdock Root Miso.
2011 LULLABY WINERY SAUVIGNON BLANC, “BLANC DE VIRGINIE”
Wood-Roasted Black Cod Marinated in Hefeweizen Lees,
Wood Sorrel Mashed Potatoes, Elderberry Capers.
2012 WALTER SCOTT CHARDONNAY, WILLAMETTE VALLEY
Morel Mushroom Ragu with Savory Caraway Caramel,
Green Garlic, Toasted Black Bread.
2011 KERLOO CELLARS TEMPRANILLO, WALLA WALLA
Wood-Rotisserie Breast and Confited Leg of Giant Bobwhite Quail,
Wild Tart of Fiddleheads, Devil's Club, Nettles, and Nodding Onion;
Intense Quail Jus.
2008 RASA VINEYARDS QED RED RHÔNE BLEND, WALLA WALLA
Duck 'n' Sheep
Puyallup Duck Foie Gras in Young Sheep Cheese,
Chickory Waffle, Chokecherry Compote.
Flavor of Flowers
Indian Plum Blossom Sorbet, Tulip Petal Jelly Mélange,
Yuzu Flower Meringue.
Trees & Berries
Smoked Hazelnut Cake, Douglas Fir Custard,
Wild Cascade Mountain Huckleberry Soup,
Brown Butter Candle Sauce.
Coffees, Native Beverages, and Teas
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West.
Big Leaf Maple Cream Tart with Candied Maple Blossom • Sweet Woodruff Canelé
• Wild Rice Crispy Treat • Licorice Fern Root Milk Chocolate
House Churned Guernsey-Cream Butter
• Rustic Birch Bread • Wild Fennel Pollen Focaccia
2011 BROOKS WINERY TETHYS LATE-HARVEST RIESLING, EOLA HILLS
MEET SOME OF OUR
SPRING NATIVE EDIBLE PLANTS
18 - 18
Big Leaf Maple Blossoms (Acer macrophyllum)—Before even the leaves appear, the flowers of Big Leaf Maple emerge with their mild maple flavor. Flower clusters can be frittered or steeped in dairy to flavor desserts.
Wild Ginger (Asarum canadense) — The rhizomes (roots) of this native plant have a flavor similar to tropical ginger. Look for wild ginger in damp and shady places in deep woods. The flower is pollinated by slugs—very Northwest!
Fiddleheads —The emergent growth of ferns is a springtime treat. The Lady Fern is the best of the Northwest ferns along with "Brake," or the Bracken Fern.
Salmonberry (Rubus spectabilis)—The Salish Tribes ate spring Salmonberry shoots in great numbers. The flowers are edible as, of course, are the June-July berries. Found in stands edging moist forest habitat, especially near alder.
Douglas Fir (Pseudotsuga menziesii) — While you might not think the needles of fir edible, they are one of the most useful native plants at The Herbfarm. Needles are rich in Vitamin C and have a citrusy flavor for sauces & desserts.
Stinging Nettle (Urtica dioica) — Another spring workhorse, the stinging nettle's sting goes away when cooked or wilted. Great for soups, sauces, or anywhere a cooked green might be used. Very nutritious.
Birch Syrup (Betula spp.) — Just as we can tap the rising sap of our native Big Leaf Maple, so can we also tap birch trees. It takes 100 gallons of sap to make a gallon of Birch Syrup, which tastes like maple tinged with burnt orange.
Cattail Shoots (Typha spp.) — The cattail is one of the most important and useful wild foods with different parts of the plant providing a variety of uses at alternating times of the year. Late-spring shoots are a sought-after vegetable.
Dandelion (Taraxacum officinale)— Easily recognized and often considered a weed, Dandelion offers several culinary opportunities. Eat the leaves before flowering. The blossoms make wine. And the roasted root a coffee-like beverage.
Juniper (J. occidentalis) —The native Juniper provides "berries" that are excellent for flavoring sauces and beverages. The berries are actually small, fragrant, compact female cones with the seeds contained inside.
Shepherd's Purse/Wild Cresses— Here in the Northwest, there are numerous wild members of the brassica or mustard family under the local forager's feet. Fine additions to salads even stir fried in Chinese cuisines.
Kelps — There are several local kelps suitable for the table. The Bull Kelp's stipe (stem) and bulb make great pickles. The local Laminaria (Kombu) is a fine thickener for sauces and flavoring element in making Japanese-style stocks.
Oregon Grape (Mahonia aquifolium) — Not at all related to true grapes, the Oregon Grape is a member of the barberry family. Tender leaves can be steeped for a tea. The blue berries make a wild sauce or jelly.
Miner's Lettuce (Claytonia perfoliata) — A world-class salad green rich in Vitamin C. The plant was "discovered" on the shores of Puget Sound on May 7, 1792 by a naturalist on George Vancouver's around-the-world voyage.
Wild Watercress (Nasturtium officinale) — With a fine, peppery flavor, the new leaves of Watercress can become sauces, salads, or a vegetable. Watercress prefers shallow, cold, and gently moving water.
Devil's Club (Oplopanax horridum) — Devil's Club is the bane of hikers because of the wicked spines its stalks. But the new top buds have a piney flavor great in dessert sauces or even with savory dishes. Prefers old-growth timber stands.
Salicornis (Salicornia pacificus) —A saltwater plant of the intertidal zone, Salicornia has many names: Sea Asparagus, Marsh Samphire, Sea Beans.... The new growth can be cooked as a pre-salted sea vegetable or pickled.
Madrone (Arbutus menziesii) —A beautiful hardwood tree unique to the Pacific coast from British Columbia south to northern California. The thin copper-colored upper bark can be boiled to make a beverage or to flavor foods.
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"You can't help but applaud at the end." The FINANCIAL TIMES of LONDON
The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925