Daylight Saving Feast

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.

Appetizers

Salmon pate from the Fishery, Salt Spring Island.

Home made crackers

Drinks

Wine, Garry Oak Pinot Noir from Gulf Islands

Apple Juice from Fruit Guys in Naramata

Entre

Roast turkey from JD Farms , Langley

Pemberton Valley Potatoes from Across the Creek Farm, mashed with Avalon Dairy milk

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

Salad

Greens from Local Garden Vancouver Special

Tomatoes if we can find them

Roasted hazelnuts with honey glaze

Dessert

Apple pie: Apples from Natures First Fruit in Cawston

Other ingredients

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

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About rob butler

I am a scientist, author and naturalist with over four decades of field study of wild animals. You can read more at my web site at robbutler.ca.
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