For those
of you who are curious, I made note
of everything in my freezer: five types
of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots
of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds
wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag
of ginger juice; 2 pounds Straus European - style butter; plenty
of this green soup - I puree it and make a tart filling; one pack
of three - grain tempeh; a stack
of frozen rye crepes; cooked farro, pound
of green beans; pack
of expired acai juice; 8 Parmesan rinds, and roughly five pounds
of cherries from my sister's tree.
Celebrating the fruits and spices
of autumn, the new menu blends local ingredients from across the Pacific Northwest, including
wild huckleberries.
In Montana, examples
of first foods and plants that are found in forests and open woodlands include camas (Camassia quamash), purple coneflower (Echinacea angustifolia), chokecherry (Prunus virginiana), red raspberry (Rubus idaeus L.),
huckleberries (Vaccinium spp.), kinnick - kinnick (Arcostaphylos uva - ursi), wood's rose (Rosa woodsii),
wild strawberry (Fragaria virginiana), arrowleaf balsamroot (Balsamorhiza sagittata), and fireweed (Epilobium angustifolium), in addition to deer, elk, and other game.