On November 6, 2016, most people in North America will turn back their clocks one hour. What a great reminder that the summer harvest is available for a feast. And what a great time to hold a Daylight Saving Feast following the principles of Nature Culture.
The concept is quite simple. All the food in your feast (or as much as possible) is derived from the local environment near to where you live. I reside near Vancouver so my environment is the watershed and the ocean that make up the Salish Sea.
Previous feasts that my family and friends have held following the Nature Culture theme have been an eye opener to how much food was locally available. We have held dinners for a few to over 100 people and everyone had fun. These dinners are a great theme for a fund raiser and galas.
Cooking without spices creates a special challenge but we were surprised that there was locally produced herbs, garlic, honey and sea salt. Here are the ingredients for one of our previous feasts. Readers who are familiar with the region will see that a few of the items came outside the Salish Sea region. Just have fun with whatever you have and let me know how your feast went.
Salmon pate from the Fishery, Salt Spring Island.
Home made crackers
Wine, Garry Oak Pinot Noir from Gulf Islands
Apple Juice from Fruit Guys in Naramata
Roast turkey from JD Farms , Langley
Carrots from Lillooet with honey and butter glaze
Brussels sprouts from Delta, BC with butter and roast hazelnuts
Blueberry garnish: Frozen blueberries from Delta, BC, honey and minced onion
Greens from Local Garden Vancouver Special
Tomatoes if we can find them
Roasted hazelnuts with honey glaze
Apple pie: Apples from Natures First Fruit in Cawston
Flour from Anita’s Organic Mill in Chilliwack
Honey from Honeyview Farms in Rosedale
Hazelnuts and hazelnut oil from Canadian Hazelnut, Inc., Agassiz
Garlic from Forest Grove, Cariboo
Salt form Vancouver Island Salt Works, Cobble Hill
Fraser Valley butter
Herbs from International Herbs ltd, Surrey
Raspberry vinegar, Sacred Mountain, Salt Spring Island
From our garden, sage, rosemary, onions