Indigenous Ingredients

by Naomi Pearson. 0 Comments

I said I’d make my Thanksgiving meal all out of ingredients that would have been familiar to (or cultivated by) my Native American ancestors and cousins, but prepared in a modern way.

This is what the menu turned out to be:

* Wild rice with assorted wild mushrooms

* Pecan encrusted rainbow trout

* Baked squash with maple syrup

* Sweet corn pudding

* Cornbread stuffing with sage, roasted chestnuts, fresh cranberries and wild mushrooms

I’m SO looking forward to the leftovers!

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