Alaska Native Medical Center Executive Chef Amy Foote gave a presentation and cooking demonstration about the Native foods she harvests, receives, and serves to patients staying at the Center. She was speaking at the joint Association for the Study of Food and Society + Agriculture, Food, and Human Values Society conference taking place this week in Anchorage. While she shared stories of offering healing seal soup to patients, she prepared a bright and crunchy summer salad featuring sea asparagus and fresh blueberries. We're grateful that she agreed to share the recipe with us!
Ingredient note: beach asparagus is a wild food. If you're harvesting it yourself for the first time, consult with a guide or a trusted expert so you know you have harvested safely. And take care to leave more behind than you take. At Edible Alaska, our general wild harvest guideline is to take no more than one percent in any particular patch or area.
Ingredients
- 2 c beach asparagus. (Be sure asparagus is clean and free from rocks or debris.)
- 2 c fresh blueberries
- 1 c whole kamut grains
- Juice and zest of one orange
- 1/2 c balsamic vinegar
- 2 T honey
- 1 T sesame oil
- 3 T soy sauce
- 1 t red pepper flakes
- 1 T black pepper
Preparation
Cook kamut in salted water until tender. Drain and chill until cool.
Mix beach asparagus, blueberries, and cooked kamut in a bowl.
Add dressing and toss to combine.
Chill and serve.
