Eating Wild & Local

A sampling of our locally harvested and foraged spring foods, from top left: Chaga from our black birches - makes a lovely tea; Tanner crab; fiddlehead ferns, fireweed shoots, Uganik Bay Sockeye salmon (of course!); kale, chard, and collards in the greenhouse; kelp chips; kelp itself straight from the ocean to be dried and eaten; and salmonberry blossoms for a sweet nectar treat while walking or as a pop of color to our salads. Not only is it fun and delicious to eat these foods, we find it satisfying on a deep level to be so connected to our local and wild environment. And we can't wait for salmon to be coming so soon!

Adelia Myrick