My experience last Fall taught me that hulling grain is no easy feat. In fact sometimes, as is the case for oats and buckwheat, it is virtually impossible for a home gardener. Therefore I was thrilled that Salt Spring Seeds carries hulless varieties of grain. After consulting owner Dan Jason, I decided to try Faust Barley (hulless) and Streaker Hulless Oats.
And look how well they are doing!
Gardening has never come easily to me. I struggle to grow brassicas while the local farmers produce them in abundance.
This year I decided to try my luck growing edibles that are not so easily found at our local Farmers Market. My raised beds are hosting oats, barley, amaranth, Tom Thumb popping corn and onions. The onions are not looking so good but, so far, the rest seem to be growing well.
With the idiosyncrasies of our short growing season, grains have often been difficult to grow in the North. Perhaps as a result of climate change, perhaps due to hardier cultivars, it seems that in the past few years growing grain is becoming more feasible.
So it is a good time test out the possibilities of back yard grain growing in the Yukon!
Fingers crossed that local barley and local breakfast oats will be on the menu in our house next year.
One of my favourite edible leaves, lungwort (commonly known as blue bell) is now out and about around Dawson City. The young leaves are very tasty raw and can be added to salad, steamed or added to soups and stews. The early flower buds are also quite tasty – (although I always feels a bit guilty eating them before they have a chance to flower).
Important rule of thumb: In general, blue and purple flowering plants are NOT edible. Lungwort is the exception. Don’t eat lupine or delphinium or Jacob’s ladder which are also starting to appear around the same time (but the leaves look very different from lupin).
The foraging season is now in full force! New edible plants are popping up daily. Many of them are only edible when they are young, so the window for a tasting opportunity is short!
Horsetail, equisetum arvense, is one such example. Horsetail is a relative of a prehistoric plant that grew to over 15 meters high 400 million years ago.
Horsetail is eaten by caribou, moose, sheep and bears and, when young, can be eaten by humans too. The young, male horsetail shoots are edible when the fronds are pointing up. When the fronds start to point outwards or downwards, then they should no longer be eaten as oxalate crystals will be building up inside the stem.
If you catch them early, the young shoots can be eaten raw or steamed as a wild vegetable. Or they can be dried and used as a tea. They are rich in antioxidants and high in minerals including calcium, magnesium.
Of note – long-term regular ingestion or horsetail can deplete thiamine levels (Vitamin B1). Also to be avoided in folks with edema, gout, heart and kidney disease.
If you don’t catch them young, horsetail make good pot scrubbers while camping. Horsetail is high in silica and when dried and steeped in hot water apparently makes a great foot soak or hair rinse.
Look for horsetail in damp open woods, meadows, dry sandy soil and disturbed areas.
One of my foraging and chef friends in Whitehorse goes over to Haines, Alaska a few times every year to enjoy the sea and the salt air and do some wild harvesting. She might come back with bags of lambs quarters, she might score a clutch of chanterelle mushrooms or a kilo of spot prawns.
The other day, just back from one of her excursions, she texted me, “Want some fresh eulachon for supper?” She was lucky enough to have been there for the weekend of May 5th, when the eulachon were running. I texted back, “Wow! I’m really not sure. Do I?”
The reason for my hesitation was I’d heard that eulachon oil, a delicacy to the Indigenous people of the Pacific Northwest from California to BC to Alaska, can be really strong for the uninitiated. I’d also heard that the fish are so oily that when dried, they can reportedly be lit to burn like a candle. I’d smelled the eulachon being processed beside the Chilkat River last spring. The aroma was powerful. But I’d never tasted the oil, or the fish.
In many parts of the formerly eulachon-rich Pacific Northwest, this small, smelt-like staple of the Indigenous diet has disappeared. Happily, the run is still strong in Haines. My friend said that the Chilkoot River ran black in places, there were so many fish. She tried catching them in a collapsible camping colander, but they were too quick, so she just plunged her hand in and grabbed them, two or three at a time, stuffed them into a pot on shore, slammed the lid on and waded back into the river to grab some more — bouquets of eulachon, the gift of spring.
Back in Whitehorse, after our text exchange, my friend came over with a baby cooler. In it were a baggie-full of eulachon and two good handfuls of devil’s club sprouts. (The only time I’ve ever tasted those sprouts is when she has brought them back for my husband and me. ) She just happened to be in the forest at the right time; one day later and the sprouts would’ve been too big, the prickles starting to harden.
That night we feasted on these two presents from Alaska, kindness of my friend. On her advice, we lightly smoked the eulachon whole, then coated them, still whole, in flour. My husband had just returned from a hike with beautiful ripe juniper berries; I crushed those and added them to the flour, which was local; the last of my supply of triticale flour from Sunnyside Farm in the Ibex Valley.
We fried the fish quickly in butter, and the devil’s club sprouts in butter and garlic. We ate both sprouts and eulachon with our fingers. We peeled the backbone, organs attached, from the fish, split the head to remove the brains and crunched the crispy skulls in our teeth. The flesh was sweet, mild, and silky, not oily at all. The devil’s club sprouts tasted, as my friend’s partner often says, like pure life. Strong, conifer-like, bracing, almost medicinal.
I said to my husband, “We have to really pay attention because we’re not going to taste these flavours again until next spring.” The bonus of eating seasonally, and locally, is that you can savour these experiences for the special treat that they are.
The buds on the birch trees are just starting to turn green, which means it’s coming to the end of birch sap season. For the past few weeks you could spot a birch tree being tapped in many Dawson City backyards.
Most of us have been tapping a tree in order to drink the cold, refreshing and nutrient rich birch water – loaded with thiamine (one of the Vitamin B’s) and manganese, as well as some Vitamin C, iron, riboflavin, zinc, calcium and potassium. Birch water tastes like a super fresh and delicious glass of crystal clear water with only a rare hint of sweet if you look for it.
When the sap is running, the tree is actually pulling the sap from its roots all the way up to the top of the tree to feed its leaf buds which is an amazing anti-gravitational feat in itself.
Birch water goes bad within a couple of days, even in the fridge, so it needs to be consumed fresh. Alternatively, you can freeze it (even in ice cube trays) and save some frozen birch water to consume later in the year. The tapping of one tree will produce a lot of birch water, so be careful not to tap more than you can consume.
Very few of us will boil down the sap we collect to make birch syrup. We leave that to Sylvia Frisch and Berwyn Larson and their crew who are currently very busy, working around the clock, collecting sap from about 1500 trees and preparing Uncle Berwyn’s Yukon Birch Syrup to supply us all with the sweet stuff for the upcoming year.
My birch syrup supply is down to the last cupful. We are consuming about 1 litre of birch syrup per week! So I decided to boil down some sap and see if I could supplement our supply until the end of syrup season when we can get our next 12 L bucket from Sylvia and Berwyn’s birch camp.
Birch syrup and maple syrup, although both sweet, are quite different in both taste and components. Birch syrup contains fructose, the sugar in fruit, and it does not crystallize like maple syrup does. Maple syrup contains sucrose, the sugar in table sugar. One of the major differences between the two is the sugar content of the sap. It takes twice as much birch sap to make a litre of birch syrup, compared to making maple syrup. In fact the ration of birch sap to syrup is an astounding 80:1!
What does that look like in real life? I took my two largest pots and boiled down 14 litres of birch water. All that sap produced a scant ¾ cup of syrup!
A big thank you to the birch trees for sharing some your sap and to Sylvia Frisch and Berwyn Larson and crew for all the hard work that goes into turning it into syrup!
If you haven’t yet tasted birch syrup, you really must. It is delicious! When using birch syrup in recipes, I find I don’t miss the absence of other spices such as cinnamon or allspice. Check out the many recipes using birch syrup on our Recipe Page.
As the leaf buds start to turn green, the sap will take on a bitter taste, marking the end of the tapping season for another year.
It’s something Dawson City hasn’t seen since the 1930’s — local dairy products for sale. Klondike Valley Creamery, a dairy farm in Rock Creek, on the far side of the Klondike River, has been raising the first dairy cows the region has seen in almost 80 years. And now the Creamery’s first dairy products have just arrived on grocery store shelves in Dawson.
Products for sale at the Dawson City General Store include a delicious onion-and-dill cheese spread and, for those with a sweet tooth, Mocha Labneh — the nutella of dairy products. Each container is labelled with the names of the cows who donated their milk for the cause!
The Creamery is planning to have more local Dawson dairy products after this year’s river break-up.
Guild is an old word denoting an association of like-minded people engaged in a common pursuit — armorers, cobblers, or weavers, for example. In Whitehorse weavers, sewers and felters have organized themselves into a Fibres Guild, and theatre-goers attend plays at the Guild Theatre.
On a small homestead on the Annie Lake Road, there’s a different sort of guild at work, involving players of another kind. They are plants; all kinds of plants from herbs to berry bushes to fruit trees, and they work together in a “food forest” planted and maintained by Agnes Seitz and her partner Gertie.
For the past several years Seitz has been slowly building what has become known in permaculture circles as a food forest, but is actually, she says, “comparable to a really extensive home garden.” This kind of home garden has been grown in tropical climates from the Amazon to India for thousands of years; such gardens are a low-intervention way of ensuring food security. In the mid-1980s, British gardener Robert Hart began experimenting with “forest gardening” in Shropshire, England, bringing those techniques into a more temperate climate.
In the Yukon several gardeners and homesteaders are experimenting with building food forests in a much colder environment, Seitz among them. “The idea is that a young woodland is the most perfect natural system and the most prolific one,” she says. “And that’s what we’re trying to copy, a young woodland.” A young woodland occurring naturally is basically self-sustaining. While a planted food forest is not entirely self-sustaining, it can come close.
Planting in guilds is a cornerstone in the building of a food forest. “You plant in such a way that throughout the season [the plants] support each other,” says Seitz. “There are nitrogen fixers in there, there are attractants that bring in the bees for pollination, there are plants that bring up minerals from the soil. You bring all these players together in a system that makes it so much easier on us.”
When she was starting out, “because we don’t have soil here,” Seitz brought in a truckload of compost from the City of Whitehorse dump. Five or six years later, now that the system is up and running, Seitz’s interventions are low-tech and low-key. She fertilizes with wood ash and human urine. “Humans are one more part of the habitat we are building there,” she says. “An apple tree needs about five pees a year to get all the nitrogen it needs.”
Seitz also uses “green manure,” turning plants into fertilizer using a technique called “chop and drop.” After harvesting, “you just cut the plants and let them fall, and they feed the micro-organisms and that’s how you build the soil.”
Seitz also grows a huge annual garden of organic vegetables, which she says requires lots of controls and lots of work. Square foot for square foot, the annual garden uses nearly twice the mount of fertilizer of the perennial food forest.
She estimates there are about 80 species of herbaceous plants in her 4,000 square-foot food forest, most of them edible, like sorrel, burdock, mint, lovage, a wide variety of chives and onions, and Old World plants like sweet cicely and Good King Henry. Mixed amongst these plants are nettles, fireweed, lambs quarters and dandelions. “Wild foods, what we call weeds, are an essential part of the system,” she says.
The next layer up is composed of berry bushes such as Saskatoons, gooseberries, red, white and black currants, haskaps and raspberries. Among the next layer, the fruit trees, are hawthorns, sour cherries, pin cherries, several species of apple, Siberian pear, Manchurian plum, Manchurian apricot, Siberian pine (there may be pine nuts in 12 or 15 years) and even hazelnuts.
The more exotic species are still “kind of a research project,” says Seitz. Though the hazelnuts are not yet fruiting, they have lasted three years. “It’s going to be interesting to see how they did with this really cold winter.”
Seitz has not planted low-bush cranberries, a favourite Yukon berry, because she can easily walk into the surrounding boreal forest to find them. “They’re right around the corner.”
But for just about every other kind of herb, plant, berry or tree fruit, she says, all she has to do is walk into her backyard food forest and “kind of like just – forage.”
Five days a week for 7½ months translates into 150 breakfasts of eggs and mashed potato cakes. My family has reached their limit. Gerard can’t seem to swallow another egg. Sam is done on mashed potato cakes.
Breakfast clafouti and crepes are reserved for weekends because they require extra time. So that leaves smoothies or cooked rye grains as my breakfast alternatives.
That is until now….
Kate and Sam are away, competing at the Arctic Winter Games. In their absence, there have been fewer dishes to wash which has translated into more time to experiment. So I thought I would try waffles. I was not optimistic as I was missing one of the key ingredients – baking powder – and, of course, salt.
But what did I have to lose (other than some precious Red Fife wheat flour).
So I pulled out my 1969 Farmers Journal Homemade Bread recipe book and a General Electric waffle maker of about the same vintage (thank you Evelyn Dubois) and gave it a go.
Crispy on the outside, tender on the inside. Smothered in homemade butter and birch syrup. Didn’t seem to miss the baking powder, or the salt, in the least.
I will have a welcome breakfast surprise for Kate and Sam when they return!
Next challenge will be to try them with rye flour, as the wheat flour is in short supply.
Two of the many awesome women farmers in Dawson are Diana McCready of Emu Creek Farms and Maryanne Davis of Tundarose Garden. Both produce succulent crops of delicious berries – saskatoons, haskaps, raspberries and black currents. Emu Creek Farms even grows some northern cherries! Diana and Ron McCready have the added challenge of having no road access to their farm, it is only accessible by boat.
Northern Cherries and domestic Haskap berries at Emu Creek Farm. Photos by Suzanne Crocker.
A late June frost wiped out many of the wild berries that we normally count on. We will be forever grateful to the many Dawsonites who donated some of their precious wild berry stock to help supplement our year. Wild low bush cranberries are a family favourite!
Fortunately, although the wild berry crop was meek, domestic berries thrived!
When Art Napoleon found he had to cook a selection of wild and cultivated ingredients from a local food “mystery box” over a campfire with three Indigenous Yukon Elders, he said, “Oh no! You’re going to gang up on me.” He had reason to be fearful—Tetl’it Gwich’in Elder Mary Jane Moses, Teetl’it Gwich’in Elder Dorothy Alexie, and Tr’ondëk Hwëch’in Elder Peggy Kormandy are all experienced campfire cooks with many years of cooking on the land behind them.
But as participants at “Our Camp is our Kitchen” learned, when it comes to campfire cooking Napoleon is no slouch. He and the ladies transformed the ptarmigan, rabbit, caribou guts, caribou meat, sheep ribs, wild rhubarb, cranberries, birch syrup and a host of other delicacies into soup, stew, fricassee, viande grillée and pudding that fed anywhere from 75 to 100 people. Their cooking fire burned in an galvanized metal drum with a grill set over top; their camp was a wall tent and a tarp shelter in the parking lot beside the Tr’ondëk Hwëch’in Community Hall.
The event was part of the Tr’ondëk Hwëch’in Myth and Medium Conference, held from February 19 to 23 in Dawson City. Napoleon was a special guest at the conference, and the organizers worked him from morning till night, calling several of his skills into play. He arrived Monday afternoon, gave the opening keynote address that evening, cooked all day Tuesday, performed a concert Tuesday evening, gave a talk on food and nutrition Wednesday morning and flew out Wednesday afternoon.
As Napoleon told the audience Monday night, he juggles several careers–singer-songwriter, educator, conservationist, naturalist. He holds an MA in Language Revitalization from the University of Victoria and is a former Chief of the Saulteau First Nation in north-eastern BC. Most recently, he’s co-host of APTN’s Moosemeat and Marmalade with British chef Dan Hayes — an exploration of two very different approaches to cooking wild game, the Indigenous and the classically trained.
Food and cooking are the sinews that tie much of Napoleon’s life and work together. He first learned how to cook on open fires and woodstoves as a child living in Peace River country, and later grew comfortable in modern cooking facilities. He has always loved cooking for people, and one of his approaches to cooking traditional food is to “gourmet it up.”
“It’s given me great pleasure to serve good food to people, especially if I can present traditional food in ways that people haven’t tasted,” he said. “If you want to show the beauty of your culture, food is one way to do that.”
Napoleon said that at heart he’s an educator, and cultural revitalization is a cornerstone of his life philosophy. “So food is something that fits in there nicely. Food and philosophy and cultural teachings—I don’t really see much difference between those.”
Napoleon, who lives in Victoria, advised people on how to “Indigenize their diet” in an urban context. In his talk on food, nutrition and planning on Wednesday morning he reminded the audience, “If you live in the city there’s lots of ways you can still access your traditional resources.” He goes back to his traditional territory to hunt; he receives packages of wild food from his family; he learns what wild foods grow in his area and goes out foraging. “I can still be an Indian down there, I don’t have to be a Victorian.”
Napoleon also suggested ways of incorporating better nutrition into modern diets, noting that on the land, “People ate clean and they were very active. They were in great shape. Our meats were the original free range organic meats.” Today, he said, “The food industry sucks. It’s all about the money. You’ve got to make it all about health, and make your own choices.”
The reality is that Indigenous people live in two worlds, he added, and even hunters supplement their traditional diet with store-bought foods. “They’ve just become part of the culture.” He laughed. “Red Rose tea is part of the culture!”
He admires Suzanne for her efforts to eat only local food for a year, calling her endeavour “either crazy or brave, and maybe a little bit of both. I think it’s a lot of work, and would take great, great discipline.”
But he shares one of Suzanne’s concerns, mentioned in her presentation on Tuesday evening: how sustainable is her diet? Napoleon asked, “If everybody wanted to do it…would things get over-harvested? What kind of impact would it have on the land? Long ago people managed it in a way that was sustainable, but now there are bigger populations.”
These are questions shared and pondered across Canada and around the world: how do we feed ourselves in a sustainable manner? When the population will potentially reach 9.7 billion by 2050?
As Indigenous people who live in two cultures, Napoleon said, “There’s no way we can survive as an island. That’s the great thing about the Yukon–the divide is not so wide as it is in Souther Canada.” He ended his Wednesday morning talk on an emotional note. “You guys are lucky,” he said, near tears. “You guys who are living in territories that are bringing [the traditions] back.”
Napoleon said he always likes to contribute food for thought in his work. Asked what he would like people to take away from his participation at Myth and Medium, he reflected for a minute and said, “The need for balance. Always remembering that we walk in two worlds, and there’s ways to return to your cultural integrity while still living in these modern times.”
It is the middle of winter and in my hand I hold a crunchy, juicy, sweet, locally-grown apple. Yes, that’s right, locally grown – in Dawson City, Yukon – 64 degrees north. Further north than Iqualuit, Yellowknife and Whitehorse.
It is all thanks to the ingenuity of John Lenart at Klondike Valley Nursery, Canada’s northernmost nursery. John has spent the last thirty years studying and grafting apple trees in order to cultivate varieties that can withstand the climate of the north. The nursery now has 65 cultivars and some of those varieties are ‘winter apples’ – meaning that they keep well in cold storage throughout the winter.
2017 was a tough season on the apple trees due to a late frost in the middle ofJune. But Klondike Valley Nursery has generously been sharing some of their personal apple supply with me for this year of eating local. And I can tell you that a crunchy locally-grown apple in the middle of winter is a treat beyond all measure!
Every second year, the Tr’ondëk Hwëch’in First Nation in Dawson City, Yukon, hosts a colloquium/conference entitled Myth and Medium. The theme in 2018 was Food, Culture, and Identity, so not surprisingly, given her First We Eat project, Suzanne was asked to be one of the contributors to the event.
The week-long celebration kicked off on Monday with a potluck dinner, where attendees were invited to bring a dish that helped denote their heritage or identity. (Suzanne’s contribution to the potluck was her 100% locally-sourced garlic chevre on rye crackers.) But the evening’s main course was the collection of food-centered stories that followed by various guest speakers, including Suzanne and her husband Gerard.
The next day the official presentations began, given by a collection of notable speakers, indigenous and non-indigenous alike, including luminaries like Art Napoleon and Lawrence Hill, to name just a couple. Participating in a session entitled The Land Sustains Us, Suzanne paid tribute to those in the local community whose wisdom and aid have made her local-only experience possible. The audience was also treated to a preview snippet from Suzanne’s film, with very favourable crowd reaction.
Other Myth and Medium 2018 sessions touched on a wide variety of subjects, as one would expect from something as fundamental and far-reaching as food. From looking at wild plants for food and medicine — and a way to reconnect with traditional values — to finding what ancient stories can teach us about our food, the speakers were diverse, knowledgeable, and thought-provoking.
The next two afternoons saw Suzanne at a booth and doing hands-on cooking demonstrations and tastings of some of the things she has learned during her journey — from using colts foot ash as a salt substitute, to frying up burbot liver to help boost her Vitamin D levels.
Myth and Medium wasn’t all business. The event, which told attendees to: “Bring your dancing shoes and your appetites,” included lots of feasting, music, laughter, and activities. One of the highlights was the outdoor campfire, where there was cooking of all manner of wild local meat, including some rarer fare, such as moose nose, lynx, and a local ‘haggis’ made by stuffing a caribou stomach.
Ultimately though, the conference proved the old adage (although perhaps on several new levels as well), that we are what we eat.
I definitely did not have a green thumb prior to starting this project. Never ask me to take care of your house plant. I’m not sure my thumb is yet brilliant green, but it is several shades closer than it used to be.
So this year I am excited to pull out the seed catalogues and decide what to order for the upcoming growing season. In the North, tomato seeds are started indoors the end of February and most everything else gets started indoors in March and April.
As you get ready to dog-ear pages in your seed catalogues, check out the seeds that have proven themselves to grow well for other Northerners on the First We Eat Seeds page. And if you have some favourites that grow well in your part of the North, let us know (there’s a contribution form on the page) and we will share it .
Here are my seed ordering tips for 2018:
Fothergill’s Perpetual Spinach. Spinach is notoriously difficult to grow in Dawson. Sure we have a short season. But our short summers are really hot! And regular spinach just bolts up here. Both New Zealand Spinach and Fothergill’s Perpetual Spinach grow well in Dawson and do not bolt. I tried them both last year, but preferred the texture of Fothergills.
My favourite tomato last year was Black Prince.
And while you’re at it, consider growing some GMO-free sugar beets. They grew well in several locations in Dawson last year. They are a delicious white beet to eat and the pot liquor you cook them in can be boiled down to make a sweet syrup!
Salt Spring Seeds, based on Vancouver Island, only carries organic, non-GMO seeds and is your one-stop shop for Fothergills Perpetual Spinach, Black Prince tomatoes, and non-GMO sugar beet seeds!
My three kids have been desperately missing bagels. And toast.
You might recall that last winter, in anticipation of this, I experimented with sourdough rye and barley bread – with mixed results.
Our first three months of eating local were entirely grain free. Then, against many odds, a successful crop of wheat and rye was harvested just as winter started to blanket Dawson with snow. Shortly thereafter I found a way to grind the grains and the miracle of flour re-entered our diet.
I have no yeast. But sourdough starter has been around the Dawson area for over one hundred years – introduced during the Klondike Gold Rush. In fact, there are Yukoners who continue to feed sourdough starter from the Gold Rush days. With regular feeding, you can keep it indefinitely. Therefore, I decided to classify it as a ‘local’ ingredient.
But I wondered – could you actually make a sourdough starter from scratch, from 100% local Dawson fare? Bev Gray’s “The Boreal Herbal” held a clue – juniper berries. I thought I would give it a try.
I started with 1 tbsp of flour from wheat grown at Kokopellie Farm, added to that 1 tbsp of Klondike River water and about 5 dried juniper berries that I had picked in the Fall. I mixed them all in a small clear glass – so that I could easily see any remote chance of bubbling– a successful sign of fermentation. I covered the glass loosely and let it sit in a warm place. I wasn’t very optimistic. When I checked on it later I was rather shocked to see those wonderful bubbles appearing within the mixture! Now sourdough starter truly is a local ingredient!
I continued to feed the starter for a few days until it seemed quite active and then proceeded to make a loaf of sourdough bread. For my first attempt, I decided to be decadent and use only freshly ground wheat flour – no rye. And it worked! Beginner’s luck perhaps, as it was the best batch I have made to date. Subsequent batches have varied between bricks requiring chainsaws to slice them and slightly more palatable varieties.
Bread dough is like a living organism and sourdough bread even more so. Every time I make it, it comes out differently. It has become a luxury (depending if it is a good batch or a brick batch), not a staple. But great to know that, even starting the sourdough starter from scratch – a 100 % local Dawson bread is possible!
Sean Sherman is known as the Sioux Chef and he is on a mission to revitalize indigenous cuisine across North America.
Sean and his indigenous Sioux Chef team create delicious meals using local indigenous ingredients — game meat, foraged plants, and wild grains. They exclude ingredients introduced since colonization such as dairy products, wheat flour, processed sugar, beef, chicken and pork. No bannock or fry bread! The traditional native foods are low glycemic, contain healthy fats and great proteins. Amaranth, quinoa, wild rice, vegetable flour, cedar, juniper, sage, bergamot, squash, corn, maple syrup …. these are just some of the staple ingredients in the Sioux Chef pantry.
The result, says Sean, is “vibrant, beautiful and healthy. It is a way to preserve and revitalize indigenous culture through food.”
As a chef, Sean found he could easily find food from all over the world but he had difficulty finding foods that were representative of his indigenous culture. So he began researching what his Lakota ancestors were eating in times past. His research took him into the foundations of indigenous food systems including Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migration histories, elemental cooking techniques, and Native culture and history.
Sean and the Sioux Chef team take knowledge from the past, apply it to modern day and create something new from it.
They have just released a fantastic cookbook “The Sioux Chef’s Indigenous Kitchen” complete with award winning recipes and teaming with knowledge. This is Sean’s version of ‘The Joy of Native American Cooking’!
Through the non-profit organization NATIFS, North American Traditional Indigenous Food Systems, the Sioux Chef team have a dream to increase access to local indigenous food across North America. They plan to help set up Food Hubs across the USA, Canada and Mexico, each consisting of a restaurant and a training centre that focuses on local indigenous foods of the area.
It is -42°C in Dawson City, Yukon. At 4 p.m. the sun sets, transforming the sky into rich hues of pink and orange.
It is the depths of winter. The time for comfort food.
Brian Phelan, Dawson City chef, shared Rappie Pie with us, a comfort food dish from his Acadian Roots. Miche Genest, Yukon chef and cookbook author, shared Pork Hock and Rye Casserole another great comfort food.
Here is one more wonderful winter comfort food, thanks to Alfred Von Mirbach of Perth, Ontario, who has shared his mother’s Warm Potato Salad recipe.
And, of course, with every recipe comes a story. This recipe is from Alfred’s German ancestry. When he was a child it was served every Christmas Eve and New Year’s Eve with sausage, mustard and pickles. Alfred and his brothers continue the tradition today. Yet another example of how food connects us with family, tradition, ancestry and, of course, memories.
I have two precious jars of dill pickles successfully fermented, without salt, in celery juice and decided to use half a jar to make an adaptation of Marianne’s Warm Potato Salad. It was so delicious that the rest of the dill pickles have now been relegated to three more repeat performances. I will definitely be fermenting more dill pickles in celery juice next year!
On the last day of 2017, I’m looking back on a year of cooking with local foods and reflecting on the highlights. I was lucky enough to spend much of 2017 cooking and baking with a locally grown grain: triticale from Krista and Jason Roske’s Sunnyside Farm, located in the Ibex Valley close to Whitehorse. The Roskes acquired some seed from Yukon Grain Farm in the fall of 2015 and planted it on a portion of their land, intending to plow the plants back under to enrich the soil. But 2016 was such a good growing year that the plant actually matured, a rarity for grain in the Whitehorse area.
From that planting the Roskes harvested about 40 kilos of grain, by hand, and sold small quantities of whole grains, bread flour and pastry flour to customers in and around Whitehorse. I learned about their grain and flour from Jennifer Hall, executive director of the Yukon Agricultural Association, and a great champion of local farmers and their products.
The Roskes delivered one kilo each of grain, bread flour and cake and pastry flour to my house in early 2017. I was in the midst of developing recipes for a cookbook celebrating ancient grains, written in partnership with Dan Jason, a passionate organic farmer and owner of Salt Spring Seeds, and experimenting with all kinds of grains. (Awesome Ancient Grains and Seeds will be released by Douglas and McIntyre in early 2018. Stay tuned for Whitehorse and Dawson launch details!)
The Roskes’s bread flour made a beautiful sourdough pumpernickel-style bread, and the pastry flour produced gorgeous muffins, excellent quick bread, delicious beet gnocchi and most recently, lovely birch syrup shortbread cookies for Christmas.
That triticale got around in 2017. Chef Chris Whittaker of Forage and Timber Restaurants in Vancouver made tiny mushroom tartlets with the pastry flour at a Travel Yukon dinner last February, and in June, chef Carson Schiffkorn and I served whole triticale grain with a morel mushroom-miso butter to guests at Air North and Edible Canada’s Across the Top of Canada dinner at Marsh Lake. I served the very last of the whole grain, with more miso butter, for a media dinner hosted by Travel Yukon on November 26. Everybody loved the story of the accidental success of this beautiful, locally grown grain.
Triticale is not an ancient grain, but a hybrid of wheat and rye first developed in the late 1800s in Scotland and Germany, combining the grain quality of wheat with the hardiness of rye. In 1954 the University of Manitoba experimented with the viability of spring triticale as a commercial crop, and in 1974 the University of Guelph did the same with winter triticale. Winter triticale varieties are particularly good for short-season areas like the Yukon.
For the Roskes, hand-harvesting triticale grain “quickly lost its charm,” reported Krista. However, the success of growing triticale has whetted their appetites for more grain experiments, and Krista said they’re planting spring wheat in 2018. “Fingers crossed we will have wheat for flour by next September. I’ll definitely let you know if it works out!” Last time we spoke, the Roskes were contemplating buying more machinery — perhaps a small combine and a small grain cleaner. “It’s farm evolution,” said Krista.
I’m sad to say goodbye to the last of the whole triticale grains, but very happy that I will be returning from Christmas holidays in Ontario to a few cups more of triticale flour in my pantry at home. Birch syrup shortbreads anyone?
Local eco-chef and self-proclaimed foodie Benjamin l. Vidmar, has a dream. He wants to make the remote northern Norwegian community of Longyearbyen, Svalbard more sustainable, and to produce locally-grown food. Svalbard is an archipelago in the Arctic Ocean, located about midway between continental Norway and the North Pole. The latitude of the islands range from 74° to 81° North, making them some of the most northerly inhabited places on Earth.
Like many communities north of the arctic circle, there is no viable soil in Svalbard. How does one grow local food if there is no local soil?
In 2015 Chef Vidmar started a company called Polar Permaculture Solutions, whose goal is to apply permaculture principles and ecological design to create a circular economy in Longyearbyen, and “to connect people back to their food.”
Working at the time as head chef at the Svalbar Pub, he noticed how all the food was being flown or shipped to the island. However, in the past food had been grown on Svalbard, and Vidmar wanted to return to that tradition — but with some modern enhancements and without having to ship in soil.
Vidmar started with hydroponic systems using commercial fertilizer, but felt he could do better. Why ship fertilizer up to the island, he reasoned, when there is so much food waste available to compost and produce biogas? Food waste in his town is dumped into the sea, and he took up the challenge to grow locally-grown food making use of available resources on the island.
Polar Permaculture researched what others were doing around the Arctic, and opted to go with composting worms, specifically red worms, which excel at producing a natural fertlizer from food waste. He got permission from the government to bring worms up to the island, which took a year and a half, but “was worth the wait.”
Vidmar’s company is now growing microgreens for the hotels and restaurants on the island. Fine dining chefs use microgreens to enhance the attractiveness and taste of their dishes with their delicate textures and distinctive flavors. During the growing process, worm castings are produced, and this natural fertilizer that can be used to grown more food.
In addition to composting with worms, Polar Permaculture has started hatching quails from eggs and is now delivering fresh locally produced quail eggs to local restaurants and hotels. Their next step will be to get a bio-digestor setup and to produce biogas with it. The worms are mostly vegetarian, but with a digestor, the operation will be able to utilize manure from the birds, as well as food waste that would normally be dumped into the sea. This will also allow them to produce heat for their greenhouse, as well as produce electricity that can run generators to power the lights. A natural fertilizer also comes out of the digestor, which will then be used to grow more food for the town.
What started as one chef’s personal journey has become a local permaculture operation that is reshaping the nature of the local food economy, and providing an inspiration for other Northern communities interested in food sustainability.
Gerard has been suspiciously silent in his blogs over the past three weeks. I’m not sure if this is because he is taking a holiday from the computer, or because he has lately been so well fed that he has had nothing to complain about. I suspect it is the former, although I will choose to believe it is the latter. If any of you have been worried that his silence has been due to weakness from starvation, fear not. We have been feasting well over the Christmas season!
Our family tradition is to cook up Christmas dinner on Boxing Day. That way, we can stay in our P.J.’s all day on Christmas Day and hang out together with no time pressures. (In previous years, we have even been known to have Kraft Dinner on Christmas Day. This year we had smoked salmon, marinated in birch syrup, and left-over moose ribs).
On Boxing Day, our Christmas dinner feast was complete with all the trimmings! And it was wonderful to share this 100% local Christmas feast with friends.
Our turkey was raised by Megan Waterman at LaStraw Ranch. The stuffing was made with celery grown by Becky Sadlier with onion, sage, parsley and cooked whole rye grains grown by Otto at Kokopellie Farm and apples grown by John Lenart at Klondike Valley Nursery. We had delicious mashed potatoes grown by Otto and seasoned with butter and milk thanks to Jen Sadlier and her dairy cows at Klondike Valley Creamery. Carrots and rutabagas grown by Lucy Vogt were mixed with parsnips grown by Grant Dowdell. The gravy was thickened with home-made potato starch. The cranberry sauce was made from low bush cranberries from the boreal forest (thanks to the wonderful Dawsonites who have shared some of their precious wild cranberries with us during this very poor year for wild berries) and sweetened with birch syrup thanks to Berwyn and Sylvia.
During this year of eating local, I often find myself discovering gems of knowledge from times past, when food was perceived as a precious commodity — perhaps due to rationing or economic hard times, or just the plain hard work of growing your own. But, whatever the reason, I am struck by the difference in our perception of food today, at least in Canada, where the bounty of food stocked on grocery store shelves appears to have no limits in either quantity or variety.
One of the English traditions that stems from times past and has been passed down in my family is my grandmother’s steamed Christmas pudding with hard sauce. What better year than this to pull out her recipe. In the past, when I have decided to re-live my childhood by making Christmas pudding, I have had to search in the far corners of the grocery store freezers for the key ingredient – suet. This year, animal fat is a staple in my own freezer so, thanks to some beef tallow from Klondike Valley Creamery, I didn’t need to search far for a local suet! Christmas pudding adapted itself well to local ingredients and the result was eagerly devoured, despite the fact that I burned the bottom of it by accidentally letting the pot run dry.
As a child, I remember the small dollop of hard sauce allocated to each of us and the way it slowly melted on top of our small portion of warm steamed pudding. Its melt-in-your-mouth sweetness always lured us back to the bowl for extra hard sauce, knowing that we would regret it later for its richness. My local hard sauce adaptation this year was partially melt in your mouth – other than the lumps which I optimistically referred to as sugar beet gummies, from sugar beet sugar that wasn’t quite dry enough and clumped together irreconcilably. But even the sugar beet gummies found fans and were consumed with gusto!
Using all parts of the moose or caribou is important when you are harvesting food from the land. This is one of the many lessons I have been learning during my year of eating local. For Tr’ondëk Hwëch’in elders, the delicacies are not the moose steaks or the moose roasts, but the often-overlooked parts of the moose: moose nose, moose tongue, moose head soup, moose heart, moose liver, kidneys, and bum guts. Yup, I said bum guts. Part of the large intestine (cleaned well!) and cooked. I am venturing into the world of moose delicacies. Stay tuned… Victor and his Moosemeat Men will be cooking up a feast for the upcoming Myth and Medium conference, organized by the Tr’ondëk Hwëchin Heritage Department, and taking place in Dawson City, Yukon from February 19 to 22, 2018.
Happy Solstice everyone – the shortest day of the year a.k.a. the longest night. It only gets brighter from here!
I cooked a steak! This may not seem like such a big deal, but it is the first time I have ever successfully cooked a steak. For many years, I was a vegetarian. Actually this only changed when I hitched up with a moose hunter who liked to cook. I am probably the only person on the planet who has difficulty roasting a chicken. Steak, has also been a mystery to me. How to cook it so that it is tender and not over done. Not my forté. Moose steak is particularly daunting, as it is not the tenderest of meats, requiring long, slow cooking or marinating. So I have always opted to leave the moose steak cooking to Gerard. He manages to cook it, thanks to marinades and the BBQ (a cooking device that I have also never mastered).
Ah, the marinade. Let’s see – no soy sauce, no vinegar, no wine. So how to marinade? Gerard tried marinating in rhubarb juice, but it wasn’t very successful. Perhaps it just needed more time. Dawn Dyce of Dawson City to the rescue! Dawn marinades her moose (and any wild game) in milk. I had heard tales of Dawn’s most tender moose roasts, so I decided to give it a try. In my case I had just made some chevre, so I had whey on hand and decided to marinade the moose steaks in whey. At Dawn’s suggestion, I put the thawed steaks in a ziplock bag, added some whey, removed the air and set the bag in the fridge for 24 hours, turning it over now and again when I noticed it.
Hoping that the whey would impart tenderness to the moose steak, I still had the dilemma of flavour and how to actually cook the darn thing. Enter Whitehorse chef Miche Genest! One of the many lessons I had from Miche’s week long visit in my kitchen, was how to cook a moose steak with only the local ingredients I had on hand. Miche taught me about rubs. So, remembering her moose rub lesson, I removed the moose steaks from their whey marinade and patted them dry. In the re-purposed coffee grinder (no coffee in this house) I blended together dried juniper berries, nasturtium pods, and spruce tips, and then rubbed the spice mix onto both sides of each dried steak. Then I wrapped the steaks in plastic wrap and set them into the fridge for a couple of hours. Miche also taught me about cooking – hot and fast. Miche likes her steak rare so she sears it for 1 ½ minutes per side. I decided to go a little longer – but I did watch the clock.
The result? Yummm! Tender and tasty. Drizzled with a moose demi-glaze (made from moose bones – recipe to come later). Perhaps my ears deceived me, but I think I heard 15-year-old Kate say, “You could open a restaurant after this year, Mom.” Fine praise indeed for the mother who didn’t like cooking!
The Christmas season has arrived – a season for many wonderful things, not the least of which is Christmas baking. Holiday baking traditions in my family are melt-in-your-mouth shortbread and rum-soaked fruit cake that has aged for 6-12 months.
This year is a little different.
My family recently headed to Whitehorse for various sporting events (and two days of eating contraband!) So I took advantage of the empty house and settled in for a two-day Christmas baking extravaganza. Although it might be better described as a two-day Christmas baking science lab.
What is unusual about this year’s baking, is that it is all experimental. No white flour, no white sugar, no icing sugar, no baking powder nor baking soda nor corn starch. No salt. No nuts. No chocolate. No candied orange and lemon peel. No raisins. No currents. No cinnamon, ginger or cloves. I pulled out my traditional recipes for short bread, ginger snaps, aspen rocks and fruit cake and attempted to adapt them to the local ingredients I have on hand. I pulled out old dusty copies of December editions of Chatelaine and Canadian Living and scoured them for recipes that might suit my ingredients. I have yet to find a recipe for just my ingredients, so adaptations, substitutions and imagination have taken over.
I am extremely grateful for the ingredients I do have available. Thanks to the hard work of Dawson farmers, and the abundance of edibles the Boreal forest can provide, there will be 100%-local Christmas baking in my house this year!
I now have flour (thanks Otto) and sugar beet sugar (thanks Grant, Becky, and Paulette). I also have butter (thanks Jen), eggs (thanks Megan and Becky), birch syrup (thanks Sylvia and Berwyn), honey (thanks David) and berries (thanks Diana, Maryanne, the forest and the many Dawsonites who shared some of their precious wild berries with me this year). I have potato starch (thanks Lucy, Otto, Tom, Brian and Claus). I have a few winter hearty apples (thanks John and Kim). I have dried spruce tips (thanks forest) and dried nysturtiam seed pods (thanks Andrea and Klondike Kate’s).
Of course, experimenting is also limited by quantity. Every ingredient I have has been hard fought for. The sugar takes several days to create from sugar beets. The butter takes several days to make from the cream skimmed off the fresh milk. And before I have flour, I need to clean the grains and then grind them. Whereas I once automatically doubled or tripled recipes for Christmas baking, this year I find myself cutting every recipe in half. I have become leery of recipes that call for 2 cups of sugar for example – as that would use up almost all the sugar I have on hand before starting the arduous task of processing more sugar beets.
Mixing and matching, substituting, altering quantities – such is the alchemy behind Christmas baking this year.
But many have been less than desirable. My friend Bridget dropped by during my baking frenzy and sampled some of my experiments. “You can’t call these cookies,” she announced after tasting one of my shortbread trials. I was deflated. “But you can call them biscuits.” She then proceeded to lather some butter onto one of my cookies and declared it quite good. After I got over my moment of self-pity, I too tried one with butter and then with cream cheese and had to admit she was right. They taste more like oatcakes (without the oats). So sweet biscuits they are. The recipe included here for Yukon Shortbread did, however, pass the cookie test.
My family has now returned from Whitehorse and I will bring out the results of my baking bit by bit to see what they think. The experimenting will continue – adjusting this and adjusting that. Trying a few new recipes. But first … I have to make some more butter, grind some more flour, and peel some more sugar beets.
If you have any Christmas baking recipes that you think might adapt well to my local ingredients, I would be more than happy to have you share them!
I love birch syrup and am grateful to Sylvia Frisch and Berwyn Larson who are raising their two daughters in the bush and producing birch syrup commercially. During the past 4 ½ months of eating only local foods, we have consumed 24 litres of birch syrup. I have discovered that the flavour of birch syrup alone can substitute for the ‘far east’ spices of cinnamon and all-spice. I have even been known to down a shot of birch syrup, straight up, during those moments when, in a previous life, I would have grabbed a piece of chocolate – to get me through a moment of emotional or physical despair.
I also love David McBurney’s local honey – it is pure, delicate, and divine. And it is treated like a delicacy in the family. It also makes the perfect sweetener to enhance other delicate flavours that would be overpowered by the robust flavour of birch syrup.
But there are times, especially in baking, when chemistry is required and a liquid sugar option just doesn’t do the trick. Now that I have local flour, and Christmas is coming, baking is on my mind. So what to do when crystalized sugar is required?
Birch syrup, unlike maple syrup, does not crystalize. I learned this last April while visiting Birch Camp. So, with birch sugar no longer an option, I ordered GMO-free sugar beet seeds. I have never had any luck growing regular beets, so I recruited others to grow the sugar beets for me – the great gardeners Paulette Michaud and Becky Sadlier. Unbeknownst to me, long-time Dawson farmer, Grant Dowdell, also had my year of eating local on his mind and ordered non-GMO sugar beet seeds to see if they would grow in the north. The sugar beets grew marvelously for all, confirming that they are indeed a reasonable crop for the North. They like warm days and cool nights – perfect for a Dawson City summer. I ended up with 350 pounds worth to experiment with!
Sugar beets contain approximately 20% sucrose, the same sugar found in sugar cane. One quarter of the world’s refined sugar comes from sugar beets. In Canada, Taber, Alberta is the industrial hot spot for growing and processing sugar beets into sugar. On a commercial scale, lime (calcium oxide) and carbon dioxide are added to form calcium carbonate which solidifies and pulls out any impurities – thus resulting in familiar white sugar. No such additions for a local home-made sugar, so the resulting sugar is brown with a richer taste.
There is a paucity of information out there on just how to make sugar from sugar beets at home, so I gave up on research and moved to trial and error. After all, with 350 pounds of sugar beets, there was room for experimentation and failure. And failure there has been! Although no failure has yet to see itself in the compost. The family seems more than willing to devour the failures – be they sugar beet toffee, sugar beet gum, sugar beet tea. Even burnt beet sugar has found a use. (Thank goodness because there has been a lot of burnt beet sugar!)
In the process, I have also discovered the wonder of the sugar beet – a root vegetable that was previously unknown to me. Sugar beets are often touted as a food for livestock or a green manure crop so I was expecting the taste of the sugar beet itself to be unpalatable. But it is just the opposite! Cooked up, it is a delicious, sweet, white beet. The sugar beet leaves are also edible. And amazingly, even after the sugar is extracted, the sugar beet pulp remains sweet and delicious. I’m afraid the local Dawson livestock will be getting less sugar beet pulp than previously anticipated this year.
One thing is for certain – processing sugar beets into sugar requires time and patience. Here are my step-by-step instructions on how to make syrup (easy) and sugar (difficult) from sugar beets.
Sugar was first extracted from sugar beets in the mid 18th century. In the early 19th century, during the Napoleonic wars when French ports were cut off from the rest of the world, Napoleon encouraged wide-scale sugar beet production and processing. France remains one of the world leaders in sugar beet production and most of Europe’s sugar comes from sugar beets, rather than sugar cane.
Consider adding non-GMO sugar beet seeds to your next seed order. In Canada, they can be found from Salt Spring Seeds and from T&T seeds. Sugar beets grow well in the north and are a delicious root vegetable in their own right. But don’t throw out the water you cook them in, as this water is sweet and can easily be used to make beet syrup and beet syrup candy. And, if you are brave, sugar! If you live in an area populated by deer, be warned that sugar beet tops are a great attractant for deer. Word is now out to the Yukon moose so perhaps next year Dawson’s sugar beet rows will require fencing!
One of the favourite supper recipes was Pork Hock Rye Casserole, although it doesn’t have to include pork hocks – it is adaptable to any slow cooking meat. And the rye could easily be substituted with barley (once I thresh it) and probably even with wheat grains (although I think I will preserve every precious grain of wheat for baking!) This, like Rappie Pie, is another excellent one dish winter comfort food – filling, delicious and 100% Dawson City local!
Despite a very cold November, with several weeks of -35° to -40°C, it looks like it is going to be a long freeze-up for the Yukon River again this year. I am lucky enough to have 25 kg. of wheat grains and 25 kg. of rye grains that were secured from Otto at Kokopellie Farm just before the ferry was pulled. But Otto’s wonderful grinder is on the other side of the Yukon River. So, for now, I am left to my own devices.
I tried to grind the grain with a combination of blender and flour sifter. It took many, many passes. It was possible to eke out a small amount of flour, but certainly not very efficient.
Although Dawson is small (about 1,500 people), it is the kind of community where you can put out a request for an obscure item, such as flour grinder, on the local Crier Buyer Facebook page and expect to get a response.
I was not disappointed.
Within a day, I was very grateful to receive a call from Louise Piché. She had a hand crank flour grinder, not yet tried, that she had picked up somewhere or other and I was welcome to borrow it. A flour grinder is a wonderful thing! A couple of passes through the grinder along with a bit of an upper body workout and voilà – flour! Flour!! Flour means the possibility of bread and baking!
We have flour!
Subsequently, I received another call – this time from Becky Sadlier who has an electric flour mill that we could borrow. However Becky lives on the other side of the Klondike River, now filled with slush. But Yukoners are never too daunted by the weather. Loren Sadlier was making one last canoe trip across the Klondike, through the slush, and the grinder could go with him. I had thought the hand grinder was a gift from the heavens. The electric grinder was able to make an even finer flour!
There are still a few obstacles to overcome, such as the lack of yeast, baking soda, baking powder and crystalized sugar. But where there is a will, there is a way. Let the baking experiments begin! (And let me remember my lesson in grain moderation! )
Miche Genest sent me this wonderful breakfast option, Breakfast Caflouti, which only requires ½ cup of flour and no leavening agent. It was a tremendous hit in our family – and a very welcome change from our usual fried eggs and mashed potato cakes.
Grains have now entered my local diet. And, unfortunately, I did not heed the concept of moderation with their re-introduction.
Spending almost four months entirely grain free was very interesting. Certainly, it was the one food that haunted me. When I ventured outside my house, the smell or sight of baking was associated with a sense of longing. Plates of bannock at Tr’ondëk Hwëch’in feasts, the smell of Nora Van Bibber’s cinnamon buns at Fall Harvest Camp, the desert table at potluck dinners, the baking at Christmas bazaars – those were the difficult times. Those were the times when I realized how important it was that my family agreed to the ‘no grocery store food in the house’ policy. I do have will power, but I’m not sure how much.
I have also come to realize how much grains contribute to a sense of being full. Without them, potatoes help fill the gap. As does a mug of steamed milk. In the absence of grains, these have become my go-to’s when I need a quick snack. Mashed potato cakes have become the morning staple to replace toast, bagels, or cereal. I have really become quite fond of them and haven’t yet tired of eating them almost every morning.
At the start of this local diet, there was an almost instant melting away of extra pounds. Gerard’s weight loss was the most noticeable, losing 30 pounds during the first two months! Was this due to being grain free? The other unexpected result of eating local was a distinct lack of body odour. Could that also have to do with being grain free? Have those folks who live a gluten free existence noticed the same phenomena?
When Yukon chef, Miche Genest, came to stay with us last week I had to clean up the grains that had been drying in the loft floor so that Miche would have a place to sleep. The barley is not yet threshed. And I haven’t figured out how to de-husk the buckwheat or hull the oats. But thanks to Otto and his combine, the wheat and the rye were threshed and just waiting for me to find a way to grind them. So, one evening, when 12-year-old Tess started talking about how much she yearned for a bowl of cereal, I came up with an idea. Why not boil the whole rye grains! And so Tess did. Accompanied by warm milk, the first mouthful was an extremely comforting and satisfying experience. All my grain longings seemed to come to the forefront as I ate spoonful after spoonful. Somewhere in the logical side of my brain was a small voice suggesting that downing a giant bowl of cooked whole rye might not be the best way to re-introduce grains after four months without. But I couldn’t stop. So I ate the whole bowl. I had a fitful sleep that night. For the next 2 days, I felt like there was a brick in my stomach. I produced enough gas to power our house. Short-term gain for long-term pain. Lesson learned. I will attempt a more moderate re-introduction once I recover from this one.
Despite its sub-arctic climate, the Yukon is blessed with several apiaries. With care, bee hives can survive the harsh winters, even as far north as Dawson City. This is the profile of one of the Yukon’s honey producers.
Bee Whyld is a small apiary in Watson Lake, Yukon, specializing in producing Fireweed Honey. Owned and operated by Courtney and Joel Wilkinson, Bee Whyld was officially founded in June of 2016, although it had been in the works for a few years prior.
Courtney originally had a job as a salesperson for an Alberta honey company, and was working towards keeping her own bees. On a visit to the Yukon to visit her then-boyfriend Joel, she noticed the fields of fireweed common in the territory. Courtney knew from her experience selling honey that Fireweed is not only one of the rarest honeys, and also one of the best for flavour and medicine, and this sparked the idea to bring bees up to the Yukon and make Fireweed Honey.
Beekeeping in the North is quite challenging, especially overwintering and maintaining the health of the hives, but through trial and error Courtney and Joel have learned what it takes to successfully produce honey in the Yukon.
Their honey bees gather all of the nectar that they turn into honey from the Boreal Yukon forests, with fields of flowers that are untouched by pesticides, and not genetically modified. Their honey is also both unpasteurized and raw, meaning they don’t heat it at all. This ensures all the natural antibiotics, pollen, and Royal Jelly are still intact within the honey, making it a good choice for medicinal uses (such us helping to heal wounds, helping to fight off infections, helping to reduce allergies, and alleviating sore throats).
Bee Whyld’s Yukon Fireweed Honey has been called “the Champagne of honey.” It is a rare honey prized around the world for its medicinal qualities, and its light sweet taste.
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.
Your foraging adventures not only can help you stock your pantry with wild goodies, but they could also get you a delicious free lunch!
The North Woods Cookshop and Lunchbox, a Dawson City based catering company, is looking for generous foragers to share a bit of their spruce tip loot with them. For every four cups of spruce tips you bring them, they will treat you to a free lunch at their amazing new food truck, located in the lot next to the Westminster Hotel.
They have great plans for those spruce tips, including delicious syrups for their homemade sodas, as well as the spice mixes, rubs and gourmet salts they are known for.
Hurry up before the picking season ends, and remember to spread your harvest out over many trees to keep them healthy and strong. Georgia and Allie will thank you!
A vertical agriculture facility is in the planning stages with the goal of having it built in Carcross this fall. This innovative project will be the first of its kind in the Yukon.
Tami Grantham, Natural Resources Coordinator with the Carcross-Tagish First Nation, says: “What attracted us to this technology is the ability to grow greens year-round. It’s a goal and a mission for the government of Carcross-Tagish First Nation to become food-secure.”
Construction would be managed through a new corporation created as a partnership between the Carcross-Tagish First Nation and Northstar Agriculture of which the First Nation will be 51 per cent owner.
The system will recirculate water from a fish tank through a vegetable grow bed. Nutrients from the fish waste feed the plants, and the plants filter the water to keep the fish healthy. In normal aquaculture, excretions from the animals being raised can accumulate in the water, increasing toxicity. In an aquaponic system, water from an aquaculture system is fed to a hydroponic system where the by-products are broken down by bacteria into nitrates, which are utilized by the plants as nutrients, and the water is then recirculated back to the aquaculture system.
The vertical part of this type of farming will be in the form of stacked layers that could be up to 10 meters high, in order to maximize production, contained in a warehouse-style space.
Not only would this mean a possibility for fresh local produce and lower food prices in the community, but also the promise of food security, as this system allows year-round growing of vegetables in a sustainable way.
The fish raised would be Tilapia, which is common in farming systems. Vegetables grown would include kale, spinach, and perhaps even strawberries and other vine crops.
Birch sap makes a delicious drink fresh from the trees – refreshing water taste with only a hint of sweetness – but packed full of minerals. Birch sap contains natural carbohydrates, organic acids, fruit acids, potassium, calcium, phosphorus, magnesium, manganese, zinc, sodium, iron and copper, vitamins B (group) and vitamin C. It is said to have diuretic and detoxifying effects on the body, and it has been used as a folk remedy for many ailments in Europe and Asia for hundreds of years.
But birch sap needs to be consumed right away – it doesn’t last more than 24 hours even in the fridge. Sylvia Frisch, however, tried pressure canning the birch sap and storing it in her root cellar and it preserved very well and tastes great!
Also, Sylvia Frisch took advantage of the natural yeasts in birch sap to try and make vinegar. She bottled fresh birch sap last year and added a few raisins or black currents in each bottle and stored them in her root cellar. Suzanne and Sylvia cracked one open last week at Birch Camp and it was a delicious light white vinegar. They have bottled some fresh birch sap with local low bush cranberries this year and will see if they have equal success.
David McBurney’s honey bees have survived the winter!
Bees have been successfully overwintered in southern Yukon, but it has been trickier to achieve in the Dawson area due to big temperature fluctuations in March/April, when it can be +20C in the afternoon heat of the sun and -20C at night. David and the bee’s success this winter means Suzanne should be able to add a bit of honey to her local diet for this upcoming year.
Suzanne’s main sweetener for her year of eating local will be birch syrup from Berwyn Larson and Sylvia Frisch’s birch camp not far from Dawson. The sap has been running well and Suzanne is starting her year with a 12-litre bucket of delicious Uncle Berwyn’s Yukon Birch Syrup .
Suzanne recently talked about her experience at the camp on Yu-Kon Grow It on CBC North‘s A New Day with host Sandi Coleman.
This “Traditional Raspberry Pemmican” recipe comes from the show and blog “Wild Kitchen”. Wild Kitchen is a project based in the Canadian sub-arctic about people who harvest wild food. 100% of the cast and crew are from the Northwest Territories and they work with what is available on the land to prepare nutritious recipes with a distinct wild flavor.
You can watch Wild Kitchen episodes here and on their website you can find their awesome recipes.
Suzanne is looking for ways to keep her ever-hungry 17-year-old son, Sam, full next year. Sam suggested that pemmican might be a reasonable locally-sourced snack food that will help him get through the year, especially since he spends lots of time doing physical activity. After all, Canada was practically built on pemmican. Trading posts would seek this high-protein and high-energy food from the natives, and it was used to sustain the voyageurs, especially in winter, as they traveled long distances.
In a beautiful article by Up Here Magazine, France Benoit opens the gate to her home and farm “Le Refuge“, which she has lovingly built and tended to for the past 25 years. On this property, by the shores of Madeline Lake in Yellowknife, France grows a variety of vegetables to feed herself as well as to sell in the local farmer’s market, of which she is a founding member.
The Caribou cookbook has arrived! Learn how to use all parts of the caribou. Traditional recipes such as ch’itsuh (pemmican), head cheese, and Caribou Bone Broth combined with new recipes such as Caribou Wonton Soup and Mushroom and Caribou Brain Ravioli.
In this episode of Yu-kon Grow It, Sandi Coleman interviews Brian Lendrum and Susan Ross, who have been goat farming outside of Whitehorse for decades and producing delicious goat cheese.
Pioneers in the dairy business around Whitehorse, Lendrum and his wife found that their area around Lake Laberge had perfect conditions for raising goats, with rolling hills and lots of different vegetation for the goats to enjoy. On a regular basis, they would produce about 30 litres of milk a day, which translates to around 3 to 4 kg of cheese. Every week, they would take around 10 kg of their freshly made goat cheese to the local market, and sometimes sell out within the hour. They also experimented with goat milk yoghurt and sold bottled goat milk.
One way to have celery year round from the garden is to grow celeriac root. Weird looking but quite flavorful, celeriac root is edible raw or cooked, and tastes similar to the stalks of common celery.
It grows well in the North, keeps well in cold storage all winter, and apparently can have a shelf life of approximately six to eight months if stored properly. You can serve it roasted, stewed, blanched, or mashed, or added to your favorite stews or casseroles. Peel it and chop it and use it in place of fresh celery in cooking. Excellent combined with potatoes when cooking mashed potatoes!
On April 18th, Dawson City based ethnobotanist Leigh Josephhosted a community information session at the Dänojà Zho Cultural Centre . It was a great chance for Dawsonites to learn about the area’s traditional plant foods and medicines, as well as an opportunity to take part in the conversation.
Another tasty, although not so pretty vegetable that grows well in the Yukon is the root called salsify. Don’t let the hairy dark exterior intimidate you. Peel it, and it tastes similar to a very sweet parsnip, and you can eat it raw or you can cook it as you would cook most root vegetables.
Salsify might not be easily found in the average grocery store, but it actually grows wild in many places in the world, especially the Americas.
But not everything is under the ground: the flowers from the salsify root are gorgeous to look at, and also edible! The shoots can be used like asparagus, either raw or cooked, and the flowers can be added to salads.
Take advantage of your greenhouse in April and May, before you plant your tomatoes and cucumbers, to give you an early crop of spinach or Asian greens! Riley Brennan, of Dawson City, direct seeds spinach in her greenhouse as soon as the soil thaws in April. She leaves the greenhouse unheated and the seedlings don’t require any covering. By the time she goes to plant her greenhouse proper in late May, she has a crop of baby spinach to harvest.
Next weekend, Dawsonites will have a chance to participate in two amazing workshops!
Seedy Saturdays will be held on Saturday March 25th at the Recreation Centre, and it will include presentations by Karen Digby and Grant Dowdell about northern gardening and by Scott Henderson about mushroom cultivation.
The following day on Sunday the 26th, there will be a Birch Syrup workshop in which participants will meet at the Rec Centre and then go hunting for Birch sap.
There are limited spaces on both, so make sure you sign up soon!
If there is something exotic you wish to grow in the North, ask Louise Piché of Rock Creek, Dawson City, Yukon. Louise is a well known gardener in Dawson and a frequent ribbon winner at Dawson’s annual Discovery Days Horticultural Fair. She loves experimenting with new and colorful varieties. She has successfully grown peanuts and ground cherries (aka golden berries) as well as asparagus, giant pumpkins and buckwheat.
Louise has generously shared her ‘tried and true’ cultivars that grow well in Rock Creek, which you can view on our seed page. This year she is experimenting with ginger, turmeric, artichokes and pink potatoes.
The CBC morning radio show “A New Day” hosted by Sandi Coleman on CBC Yukon, has started a new regular column called “Yu-kon Grow It”, which will air every other Wednesday morning between 7 and 7:30 am. On this segment, Sandi will check in with Suzanne about her “First we Eat: Food Security North of 60” project, as well as featuring other Yukoners involved in local food issues such as Miche Genest and other guests.
Sandi Coleman will next check in with Suzanne on Wednesday March 8th, between 7.00 and 7.30 am on CBC Radio Yukon.
Don’t forget to tune in!
You can listen to the first interview with Suzanne and Elyn Jones here,
Suzanne, new to the world of sourdough baking, has been experimenting with sourdough bread using store-bought rye flour (before she uses Otto’s precious rye and barley flour from Kokopellie Farm, in Sunnydale). She has also added Yukon’s own Uncle Berwyn’s birch syrup and water. No salt!
The Northern Food Network (NFN) is co-hosted by the Arctic Institute of Community-Based Research (AICBR) and Food Secure Canada (FSC) as a space for people working in and interested in northern food security to share, learn about best practices across the North and advance collective action on food security. Sign up here for this great opportunity.
And one of the biggest obstacles they have found is that the local soil lacks nutrients. Commercial soil works fine, but it is costly and it needs to be flown in, which impacts the sustainability of the project.