Chmi Nu'am

Introduction Ayukîi  About Me  How to Use This Book  Equipment and Specialty Foods  Proteins  Fall Pimnaníhkaanva  Acorn Guide  Rustic Acorn Bread  Blackberry Smoked Salmon Smörgåstårta  Acorn Pumpkin Muffins  Acorn Manzanita Waffles Acorn Miso  Acorn Miso Soup with Tanoak Mushrooms  Acorn Miso Creamed Kale  Three Sisters Fall Salad  Squash Frybread  Elk Chili Beans  Stuffed Mini Pumpkins with Ground Venison Sausage and Currants  Apple Cider Brined Turkey with Apple Brandy Acorn Gravy  Acorn Crepes Turkey and Wild Mushroom Crepes  Cajeta Apple Pie Crepes  Maple Cheesecake with Pine Nut and Acorn Crust  NDN Whoopie Pies Winter Íshyaav  The Acorn Maidens  Winter Preserving  Mussels and Mushrooms on Acorn Bread  Winter Squash with Bay Leaves  Winter Quail Stock Quail and Acorn Dumpling Stew  Elk Cottage Pie  Rabbit and Dungeness Paella  Red Chile Rabbit Tamales White Tepary Bean Soup with Ham Hock and Collards  Cataplana Wild Boar Pozole  Deer Meat Stew and Grits  Coffee and Juniper Brined Venison  Acorn Hand Pies  Basic Acorn Pie Crust  Miso Smoked Salmon Chowder Hand Pies  Huckleberry Hand Pies  Hot Peppernut Cocoa with Mallow Root Marshmallows  California Galette  Buttermilk Chocolate Acorn Quick Bread  Spring Xátikrupma  Spring Gathering Guide  Corine Pearce  Infusions  Decoctions  Compresses  Poultices  How to Dehydrate Nettles or Lamb’s Quarters  Morel Preparation  How to Dehydrate Mushrooms and Morels  Tree Tip Syrups, Sugars, and Oils  Niçoise Salad with Pickled Sea Beans and Quail Eggs  NDN Lettuce and Popped Amaranth Salad with Lemon Pine Nut Vinaigrette  Spring Mushroom Stock  Cream of Woodland Mushroom Soup  Acorn Miso Balls and Dashi with Pacific Seaweed and Dried Mushrooms  Acorn Crackers with Edible Flowers and Wild Onion Dip and Acorn Hummus  Wildflower Spring Rolls Peppernut Mole Chicken with Nettle Tortillas and Nettle Poblano Rice  Duck Egg Chilaquiles with Nettle Tortilla Chips  Wild Rice Gatherer’s Bowl  Stinging Nettle Risotto with Cumin Coriander Lamb Chops and Acorn Squash with Burrata, Hazelnuts, and Barberries  Meadow Quiche  Acorn Focaccia with Wild Edibles  Pea Pancakes with Lemon Cream, Smoked Salmon, and Quail Eggs  Big Leaf Maple Blossom Fritters with Spruce Tip Syrup  Summer Pimnáanih  Summer Spaghetti Sauce  Wild Meatballs  Summer Corn Stock  Blackberry Smoothie Bowl with Hazelnut Granola  Three Sisters Summer Salad  Quail “Chicken Salad” with Cherry Plums and Black Walnuts  Watermelon Salad with Yerba Buena  Greek Salad with Smoked Trout  Summer Grape Leaf Wraps  Huckleberry Gazpacho with Smoked Salmon  Pine Pollen Cacio e Pepe  Blackberry Brined Smoked Salmon  Blackberry Braised Venison Tacos  Elk Medallions with Acorn Miso Rub  Acorn Milk Freezer Pops  Acorn Milk and Chia Pops with Salmonberry Chamoy  Rose-Ade and Elderflower Freezer Pops  Blackberry “Chiascake” Freezer Pops  Zucchini Acorn Bread with Black Walnuts and Chocolate Chips  Blackberry Curd and Maple Angel Food Cake  Blackberry Pie with Acorn Crust  Acknowledgments Index  About the Author