Gather

A plate with Spinach-Cheese Pies (Spanakotiropita), With Lamb’s Quarters Greens

Go Wild With Greens

There are few wild greens easier to enjoy than lamb’s quarters (Chenopodium album) also known as white goosefoot and, sometimes, pigweed. A member of the populous Amaranthaceae family, which includes amaranth, quinoa, beets and spinach, among thousands of other plants, the leaves can be eaten fresh or cooked and have a flavour somewhere between spinach and kale.

Fresh spruce tips

Gather: All The Spruce Tip Things

Spruce tip season is short. There’s anxiety about getting out soon enough. Once picked and processed, you can experiment with abandon.

Bright Flavours for Spring

Lemon yogurt cake. With the addition of tangy low-bush cranberries, this cake will provide a burst of bright flavours

When Gatherers Become Gardeners

Mid-winter Potato, Kale and Cheddar Pie. A hearty, cheesy, main course that only needs a side salad for a satisfying mid-winter meal.

Dandelion season

Don’t hate them! Not only are dandelions beautiful, the bees love them and we should too! They are delicious.

A Hubbub of Rhubarb

Rhubarb is a good producer to just keep harvesting, resulting in a pile-up of chopped rhubarb in bags in the freezer. A hubbub of rhubarb!

Wild Strawberry jam

The berry season is still months away, but a close friend gave me a small jar of jam for Christmas. And so, I made cheesecake.

The Easter Moose

Why not celebrate this time round with a feast that connects you to the landscape; that reminds you of where you live.

Adaptive strategies

During this bizarre year of COVID constraints, home cooks have had to develop adaptive culinary behaviours to increase our success in the kitchen. Sometimes key ingredients for a recipe simply weren’t available, so we acquired new competencies. We became masters of substitution.

Post-holiday baking projects

I’ve wanted to make savoury thumbprint cookies forever, so once the spruce needles were swept up, the decorations put back in their boxes and the cookie tins fully emptied, I decided to give them a try.

An old favourite with a smoky twist

Sometimes, in the midst of celebratory foods, we just feel like something simple. Like a melty, comforting, satisfying mac and cheese!

Freezer candy

There is a famous vegetarian restaurant in New York City called Dirt Candy. Someday I will get there, but, in the meantime, I love the name. It perfectly captures the sweetness of the root vegetables that come up from the dirt in their jewel-like colours. At this time of year, I think of another jewel-like …

Freezer candy Read More »

Tall tales and fish cakes

People who live and work on the water are good at tall tales. Fisher people don’t just tell whoppers about the whopper that got away, they tell ghost stories, stories with an element of magic, stories that strike a chill into the heart. The movie Jaws is one such tall tale. For me the two …

Tall tales and fish cakes Read More »

Morels and rascals

My father had a favourite expression when he came home from work late because he’d stayed downtown for a drink with his friends. “I fell among thieves,” he would tell my mother. I thought of his expression last summer on a morel mushroom picking expedition, when I fell among rascals. The first rascal showed up …

Morels and rascals Read More »

Juniper—Not Just for Gin

Juniper is used to flavour gin and game dishes; crushed berries are excellent in rubs for hot-smoked salmon or braised or roasted meats – Photos: Miche Genest In my Yukon world, ‘Juniper’ is a name that has been given to kittens and new babies; in the world of musician Donovan Leitch it is affixed to …

Juniper—Not Just for Gin Read More »

Blueberry Pilgrims

I don’t believe I’ve ever seen so many berry pickers as this year in the White Pass near Fraser, B.C., southern Yukon’s favourite place to find blueberries. The pandemic was driving us out into the stunning moonscape of small lakes, rock, balsam fir, lichen, alder and dwarf birch from Log Cabin to Summit Creek in …

Blueberry Pilgrims Read More »

Sage Advice

I find one of the best ways to calm the spirit and focus the mind is to go out foraging. When foraging for wild plants we enter the landscape on an intimate scale, we’re down on our knees, looking, exploring, paying attention, the microcosm engages us and the macro shrinks away. 

It’s Spruce Tip Season!

For those as yet uninitiated, spruce tips are one of those truly magical wild northern foods. They’re packed with Vitamin C and have been used by Indigenous people to soothe sore throats and combat flu for centuries.

Scroll to Top