Chmi Nu'am

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 akihsara.com, and follow her on Instagram at @thefrybreadriot. 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