Lummi Traditional Food Project - lummitraditionalfoodproject

Turnips can be used in place of potatoes for these delicious recipes

1-1/2 small turnips, peeled and quartered

1 ripe bartlett pear, peeled, cored, chopped

4 cloves of garlic, peeled, chopped

1 Tbs of butter or EVOO

2 Tbs of milk

1/4 tsp salt

pepper for taste

Steam turnips until tender (like a potatoe). drain turnips and place into a food processor or blender. add pear, garlic, butter. process until smooth adding mild as needed. season with salt and pepper to taste and enjoy!

 

Tasty Turnip Soup

1 large diced onion

3 cups dices carrots

3-4 medium sized carrots cut in 1 inch squares

2 cups diced celery

1-2 cans of white northern beans

2 Tbs pesto

1 lb italian sausage

2 cans of tomatoes

2 quarts of chicken broth (or enough to cover)

2-3 cloves of garlic

1 1/2 tsp of cumin

1 1/2 tsp of paprika

salt and pepper to taste

Brown the sausage with the garlic in EVOO. Add chicken broth and the remaining ingredients. Bring to boil and turn down to simmer. simmer until vegatables are tender. Serve and Enjoy!

 

 

Thank you for your patience while we were updating blog. It is now back up and ready for your comments and additions! Please feel free to continue sharing recipes as we will use this site to compile your suggestions for the cookbook! Have a Great Holiday and watch for more information and details about our work together.

This is a very easy recipe.  It takes only a few minutes to mix up the pickling liquid and prepare the cucumbers…the pickles are crisp and have a wonderful garlicky dill taste. 

Ingredients:

2 dill heads or 3 tablespoons dill seeds

3 cloves of garlic

2 tablespoons mixed pickling spices

2 bay leaves

1 cup white vinegar

8 cups water

¼ cup pickling salt

1 gallon pickling cucumbers

 

Directions:

Put the dill, garlic, pickling spices, and bay leaves in the bottom of a glass gallon jar.  Cut the cucumbers in quarters & add to the jar.  Combine the vinegar, water, and pickling salt in a saucepan, bring to a boil, and cool.  When the vinegar mixture has cooled, pour it over the cucumbers, making sure that all the cucumbers are covered.  Refrigerate for at least three days before eating.  Keep refrigerated.

Here are a few tips about Summer Savory taken from oldfashionedliving.com

Summer savory, Satureja hortensis, is a nice herb to use when you are cutting back on salt-it's flavor is mild, a little bit similar to thyme, but with it's own unique flavor. To me, it has a slightly peppery flavor. You can mince summer savory and combine with bread crumbs for coating fish or vegetables such as squash before sautéing. Use it in potato dishes, tomato sauces, meatballs or vegetable juices. It's also great in egg dishes such as omelets and frittatas.

Summer Savory Soup

1 Tbsp. olive oil
2 cups mixed vegetables such as cabbage, cauliflower, green beans, spinach etc.
1/2 sweet onion, chopped
2 small cloves garlic, minced
3 cups broth-vegetable for chicken
1/4 cup milk or half and half
1 Tbsp. flour
1/2 tsp. (or more to taste) each of fresh, minced basil, oregano, and summer savory
3/4 cup. orzo or other small pasta:

Heat oil in a medium sauce pan. Add garlic and onions and cook until onions are softened. Add any of the chunkier vegetables that will need extra cooking and cook for 5 minutes or so on low. Add the broth, remaining and the vegetables, Bring to a boil. Add orzo, basil and oregano. Simmer for about 15 minutes.

Whisk the flour into the milk. Reduce the heat and stir in the flour mixture. Add the savory. Stir frequently while the soup thickens. Salt pepper to taste. Serves 4.

Black Bean Soup with Garlic and Summer Savory

2 tablespoons olive oil
1 cup onion, finely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
1/2 cup summer savory leaves
6 cups cooked black beans (if canned-drain well)
2 cups water
4 cups chicken stock
salt and paprika to taste

Heat the olive oil and saute onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, saute for another 3 minutes. Add 2 cups black beans and 2 cups water. Saute, mixing constantly, until all the water is absorbed by the beans, and the mixture is thick. Add the chicken stock and boil for 5 minutes. Strain the mixture through a sieve, pressing all the ingredients so they go through the sieve.. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with the remaining fresh summer savory leaves. Serve with tortilla chips. Makes 6 servings.

Green Beans and Savory

1 pound green beans

, washed and trimmed
1 tsp. salt
1 Tbsp. fresh summer savory
1 Tbsp. butter

Cook beans in salted water to cover with the summer savory added to the water. When the beans are tender, drain and toss with butter.

Herbed Roasted Potatoes

2 tbsp. olive oil, divided
2 pounds red potatoes, halved or quartered
1 tsp. fresh, minced savory
1/2 minced fresh thyme
1 tsp. fresh minced marjoram
salt and fresh ground pepper

Preheat oven to 450 F. Use some of the oil to coat a heavy baking sheet or pan. Combine potatoes, herbs and remaining oil in pan and toss well. Season with salt and pepper. Roast until potatoes are golden brown, stirring frequently, about 40 minutes.

Hello Everyone, I hope that you are enjoying the summer. It is almost August and if you enjoy spending time at N. Lake Samish you can take a walk and snack on the delicious Salal berries that are ready to eat!

Also, you can scroll down and check out the recipes that have been recently added.

We are ready to plan the chili cook off. If you have any suggestions on how to go about it or if you have been involved in one before, your ideas are encouraged. I will call you individually to get some ideas on the best way to conduct the "chili challenge". See you soon!

Vanessa

Hi everyone! Just wanted to say that I am enjoying all the veggies and fruits. My family and I have made lots of great dishes such as stir frys, salads and more. I definitely think we should have a potluck or something some time. Let me know. Thanks!

Greetings!
I hope you are all having fun with your CSA's.  So our next class we will be covering Wild Edible Berries!  This will include some berry game fun and making smoothies!  I've created a flyer so please print and post.  All are welcome. 
This is going to be a really fun class.  We will also have CSA pick-ups for everyone, so I hope you all can make it. 
Have a great day,
Shelli

Attachments:

How does everyone feel about having a "Healthy Chili Cookoff"? contest?

We will soon be receiving lots of beans in our CSA boxes and we can use them in our chili!

Post your thoughts..

9/15/2010 8:58:40 PM - 003036432649
Has anyone tried the salsa yet? If you find something was missing (remember we forgot the cumin and pepper?) you can add it after opening. Like salt. I recently learned that cilantro doesn't can well, so if you really love the taste of cilantro, you can add it fresh after opening. Corn or beans have also been suggested. I've never had either in a salsa but it sounds delicious.

8/9/2010 11:39:29 PM - fb:581513812
I want to make JAM!!! That would be awesome!

7/19/2010 11:16:42 PM - 003036432649
that sounds amazing, sean. i'm drooling over this recipe, i just need olives!
http://www.vegetariantimes.com/recipes/11039?printer=yes

7/16/2010 5:36:15 PM - fb:581513812
Zucchini's my fave! I'm going to make my stirfry tonight with zucchini, the garlic stems, and fried rice with the carots and peas and onions!

6/21/2010 3:26:43 PM - fb:581513812
yay! I have a Jack Lelaine Juicer! Tell me when, and I'll make sure to bring it in advance!

6/10/2010 9:47:25 PM - 003036832513
That's good advice Shelli, but I agree, we should have a class on juicing and on smoothies. Incorporating (or sneaking) certain veggies into delicious fruit smoothies is a great way to give children the nutrition they need that these foods provide.

6/9/2010 10:20:04 PM - fb:581513812
I was aiming more towards having a juicing session at one of the classes. I think it would be interesting to learn the positive and healthy benefits to juicing. Not necessarily juice fasting, but certain facts about juicing people should know.

6/9/2010 9:22:04 PM - 003036432649
Juice fasting? Like we discussed before, you should only fast few days at a time. To prepare for the fast, you should be slowly reducing processed foods, meats, dairy, alcohol, and nicotine from your diet. You're body has to get used to the idea of going without those things. When your fasting is done you should be slowly introducing solid foods back into your diet. You are detoxing your body of impurities, so you might not feel so great for a while.
On the one hand, I think a juice fast is good if you can really commit to it and eating healthier afterward. On the other hand, I think you're body knows what it's doing and depriving yourself of solid foods for so long can lead to eating all the more afterward.

6/8/2010 9:07:55 PM - fb:581513812
I would like to know some more facts about juicing! I'm not sure what everyone elses thoughts are on it though. I juice now, but not with too much of variety.

And a very wonderful page! I'm excited about just logging into facebook and it's that easy!

6/7/2010 9:19:32 PM - 003036385302
This is an inviting page. I look forward to seeing comments from all of the families in the project.

Greetings!  I have compiled the responses to the questions we asked you regarding what you’ve enjoyed about the Lummi Traditional Foods Program so far, and what kinds of things you would like to see in the future.  We received some wonderful feedback and we look forward to incorporating your ideas into future classes.  We encourage you to keep feeding us your ideas as they come to you.  All input is appreciated!  Here is what you have said so far:

Student’s ideas for classes

Healing Salve: 7 votes

Food Preservation: 6 votes

Field Trips: 7 votes

(Local Farm, Mountain berry picking, local harvesting)

Meet and Greet with local resources: 3 votes

Smoothies/Juicing: 7 votes

Cooking Demonstrations: 4 votes

Student’s other ideas

“Teach teens, parents, young parents RE: healthy foods to eat”

“I would like to learn more about using herbs for health”

“Potluck using CSA’S!”

“Alternate meat/protein choices”

“Fast food alternatives”

“I would like to learn about medicines made out of plants”

PLEASE TELL US WHAT YOU HAVE ENJOYED ABOUT THE PROGRAM SO FAR:

“Interactive Sessions”

“FREE FOOD!”

“Learning much about food+ trying new things”

“Great healthy food choices@meals; info about healthy foods”

“New ideas; sharing”

“Meeting new people; learning about healthy living & new foods!”

“How to make nettle soup”

 

PLEASE TELL US ANY CHANGES THAT YOU HAVE MADE TO YOUR DIET OR THINGS THAT YOU ARE/OR WOULD LIKE TO WORK ON:

“We are eating more fruits; eating a lot more salads from our yummy lettuce bowls”

“We are eating the homemade salad we’re growing.”

“Lots more fresh fruits+veggies; growing own food”

“Not drinking any pop/soda; less fried foods; would like to exercise more! J (Nature hike field trip!)”

“We changed most of our foods to lite”

“Always looking for recipes or edible flowers; eating dandelion greens”

Hello all,
I am excited we finally got our food.  I was really too tired to cook anything fancy last night, so I made some "Thai Kitchen" curry flavored instant noodles (sort of a fancier top ramen, but still inexpensive) and added some of my own green onions, crimini mushrooms, an egg for protien, and chopped up some garlic scapes from the CSA box!  It was great.