I gave myself a long weekend that started on Thursday and ended on Sunday when I signed up for the ’Wild foods of the Salish sea’ event on Lummi Island. This also happened to coincide with spot prawn season so we were blessed with plenty of fresh spot prawns, cooked four ways, by private chef Ona Lee. She sources local ingredients and focuses on scratch preparations and is amazing! I was spoiled and fed extremely well. We spent three nights at Nettles Farm owned by Riley Starks, a pioneer of the sustainable, local food movement in the area. Riley owns a truffle hunting dog called Stella and she’s super friendly and adorable.
Instead of baking this weekend, I made wild rose syrup, and pine syrup, from the wild roses and pine tips foraged on Lummi Island. Then I made a gin and rose drink. Sometime this week I’ll use the rose petals on a cake and the pine syrup in a dessert (TBD).
Recipes:
Wild rose syrup: One cup of water and one cup of sugar brought to a boil. Add one cup of wild rose petals (rinsed and cleaned in water, then muddled to bring out the flavor and scent). Add lemon juice to bring out the flavor. Let simmer for 15 minutes. Allow to cool, then strain out the rose petals, pour into a bottle or jar, and refrigerate.
Gin and rose drink: 2 ounces of gin, 1.5 ounces of wild rose syrup, top with club soda and a squeeze of lemon.
Pine syrup: One cup of water and one cup of sugar brought to a boil. Add one cup of pine tips. Let cool, pour into jar, and refrigerate.
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