Sara Calvosa Olson (Karuk) is a food writer and editor living in the Bay Area with her husband and two teenage sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Her writing has appeared in News from Native California and Edible Shasta-Butte. Visit her website at [...], and follow her on Instagram at [...] She lives in Mill Valley, California, which is the unceded ancestral homeland of the Coast Miwok.

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