For the first time in my life as a mother, all three of my children had Hallowe’en without me this year. No doubt it had something to do with the house rule about ‘only local food allowed in the house’. They were not about to sacrifice their holiday tradition of gorging on mini chocolate bars, rockets and bags of chips, so they each conveniently made plans to be at the houses of others on All Hallow’s Eve.
This left me with the realization that there would be no Halloween candy for me this year! No snacking from the bowl meant for the trick-or-treaters (who rarely ever come to our out-of–the-way house). If a stray child came knocking on our door this year, we would be handing out carrots. No bargaining with my kids to share some of their loot. And no sneaking into their treat bags when they are at school, hoping that they won’t notice the occasional missing chocolate bar.
But since Halloween is the season for unreasonable sugar consumption, I decided I would find a way to do it local – even without sugar. So I pulled out the candy thermometer, took stock of my local food resources and set to it.
I can now proudly say, that I have successfully overindulged on local sweets for Halloween. Thanks to birch syrup candy, dehydrated yogurt sweetened with wild strawberries and …. sugar beet candy! (see the recipes) More on the sugar beets later. But suffice it to say, Halloween inspired me to dig into my 350-pound store of sugar beets and start experimenting. I feel a bit sickly and my teeth are sticky, but I do not feel left out of the Halloween candy splurge.
We previously posted how Suzanne was having some angst about coming up with a local option for her family’s traditional Thanksgiving favourite — pumpkin pie — with no grains available for crust and no traditional pumpkin pie spices.
She tried Miche’s suggestion of using ground dry-roasted low bush cranberry leaves as a spice, but it didn’t work for Suzanne.
So, instead Suzanne tried two adaptations:
1. Birch syrup alone adds a delicious flavour with no extra spice needed.
2. For a spicier option add ground dried spruce tips, ground nasturtiam seed pod ‘pepper’ with the optional addition of ground dried labrador tea leaves.
Both were topped with a dollop of whipped cream.
The jury was split as to which variety was preferred, but both were devoured!
Note: the cream, hand separated from the milk, was naturally sweet and needed no sweetener addition. Interesting observation compared with store bought whipping cream.
Hint: To get hand-separated cream to whip, pour it into a bowl and let it chill in the freezer until it gets a thin frozen crust on top. Then whip.
One of the most challenging food items in Suzanne’s 100%-local-only diet is bread. Especially since no grains have yet been available. So, she was thrilled to discover carb-free bread!
Thanks to Cindy Breitkreutz in Whitehorse who found this recipe on MOMables.com. Suzanne adapted it to fit with her local ingredients, and it not only worked, but was a big hit in her family — on its own, as the english muffin in eggs bennie, and as the bun for a burger (which finally satisfied Tess’s longstanding cheeseburger craving). In fact it was so good that Tess and Kate declared they want cloud bread for their birthday cakes this year.
Suzanne adapted the original MOMables.com recipe, and we’re now calling it Top of the World Cloud Bread (a tribute to the legendary Top of the World Highway that runs from Dawson to Alaska). She used ¼ tsp rhubarb juice instead of cream of tartar (used to keep the egg whites stiff). The cream cheese she used was homemade (by draining yogurt overnight in cheesecloth).
It is harvest season and, in Dawson City, the end of the Farmers’ Markets. It is a good opportunity to get what’s left of the fresh veggies before the winter sets in. It is also a good time to launch our #FirstWeEatChallenge, a fun way in which everyone can help Suzanne come up with ideas to add to her locally-sourced menu.
Suzanne has been eating only 100% local foods for 51 days now, and it has been a real eye-opening experience.
Think you could do it? Perhaps you already do eat mostly local fare. If you want to show your solidarity for Suzanne’s year, or just see for yourself how challenging or how easy it really is, we invite you to try preparing just one meal with only foods local to your community. Alternatively, check out the list of local Dawson City ingredients and make a “Dawson Local” meal.
It would be ideal if you could stick to the same 100%-local-only standard as Suzanne for finding substitutes for salt, oil and spices, but we understand if that’s not feasible. Either way, we trust that everyone’s creativity will blow us away.
Come take the challenge, and share it with us on Instagram, Twitter, or Facebook using the hashtag #FirstWeEatChallenge, or send it to us via email . If you want, you can include the recipe for your dish so Suzanne can try it at home, with any necessary adjustments. We’ll then include it on our Recipes Page.
One of Suzanne’s big challenges is going to be condiments. She’s nailed the ketchup, and maybe her mustard plants will yield enough seeds for homemade mustard. But what about mayonnaise? Fresh eggs she’ll have in abundance; oil is going to be a problem.
The solution is surprisingly easy. Hollandaise! The familiar, creamy, buttery sauce we love slathered over Eggs Benedict is very much like mayonnaise once it’s chilled. Same basic ingredients: egg yolks, acid, fat. But in the case of Hollandaise the eggs are cooked and the fat is melted butter.
There is another stumbling block though — one of the key ingredients in Hollandaise is lemon juice. Not to worry. The sharp, slightly-stringent flavour of crushed juniper berries, combined with a splash of homemade rhubarb vinegar or rhubarb juice, do a great job of brightening the sauce’s flavour and cutting through the butterfat.
Suzanne’s family has a weekly family movie night that traditionally was accompanied by a very large bowl of popcorn slathered in butter and nutritional yeast. It still remains to be seen if popping corn will grow in the Klondike region, so Suzanne has been thinking of an alternative — a bucket of kale chips. The snack is seasoned with ghee and birch syrup.
The recipe was tested last year and Suzanne discovered that the kale chips can retain their crispness for many months if they are stored in an ice cream bucket with at tight-fitting lid.
So Suzanne’s plan is to create 52 bucket of kale chips before the kale disappears. She’s not convinced she will be successful; she has made the equivalent of 22 four-litre buckets to date. But she will keep on trying!
Kale Chips Recipe
Break up the kale into large pieces (without the stem).
Mix equal amounts of ghee and warm birch syrup in a bowl and pour some of mixture onto the kale pieces.
Mix well until all the kale is covered in ghee/syrup combo.
Spread in a single layer on a cookie sheet.
Bake at 250F for 16-20 minutes until crisp.
Cool and then store in an airtight container or zip lock bag.
While the weather in the Dawson area is starting to cool off, there are still hopes of a summer reprise before fall kicks in.
Certainly, during the recent hot weather creamsicles were a favourite and refreshing treat for Suzanne’s family. They’re easy to make, and for Suzanne’s kids were ideal for hot sunny days … or when you’re craving a sweet treat (and trying not to think about chocolate).
2 cups cream
3 tbsp birch syrup.
Mix together well and pour into popsicle molds. Freeze.
When you don’t have much access to the usual suspects like grains, flour, nuts and seeds, and you’re making absolutely everything from scratch, breakfast for a hungry family of five becomes a real challenge. No toast, no pancakes, no bannock, no granola, no muesli, no porridge. What? What is a person determined to eat only the foods available in Dawson to do? You can only eat eggs so many days a week!
Suzanne called on Miche Genest for help in designing a seven-day breakfast menu that she can rotate over the coming year. Drum roll, please … breakfast number one is up: Potato and Carrot Latkes, made with only ingredients available in Dawson.
Dawsonite Driss Adrao knows his way around a kitchen, and was generous enough to share some of his culinary skills with Suzanne recently. During her year of eating only local foods, recipes and cooking techniques will be very helpful in making the most of the fare available to Suzanne and her family.
Two recipes that Driss shared with Suzanne, and patiently taught her how to prepare, are gnocchi (a traditional Italian potato dumpling dish) and fish skin crackers. The latter is a case of how something we often throw out can be consumed as food — a lesson long preached by indigenous hunters who have traditionally harvested fish and game with minimal waste. As fishing season approaches (in the Dawson City area you can already fish for grayling and whitefish, and later there will be chum salmon) this recipe could come in handy. This year, don’t leave the fish skin on your plate.
Spruce tips will become one of Suzanne and family’s candy during their year of eating local. Miche Genest has a wonderful recipe for making Candied Spruce Tips using homemade Spruce Tip Syrup in The Boreal Feast, A Culinary Journey Through the North by Harbour Publishing. And Miche has generously allowed us to share her recipe.
However, Suzanne probably will not have access to sugar to make the syrup, so Suzanne has adapted Miche’s recipe and combined coniferous with deciduous trees to make Candied Spruce Tips in Birch Syrup. They are more ‘birchy’ than the original recipe, but still quite delicious. (And, according to 11-year-old Tess, addictive!) Before you worry about using precious birch syrup to candy spruce tips, remember, you can keep re-using the birch syrup for batch after batch. The birch syrup gradually takes on a more sprucey taste with every batch.