Traditional Harvesting

Ha'lisuwiliinks (January in Nisga'a) is a time for getting ts'aḵ' clams, cockles, and mussels. With the changing of the season, we are also getting nets ready for saak oolichan fishing and hunting ilx̱ seal, that happens in March.

Ha'liwilgyisiyaask (February in Nisga'a): ha'li= time when/place where, wil= where, gyisiyaask north wind. This is the time for feasting to celebrate the new year, and to clean out your preserves for the coming saak oolichan and tibin sea lion feeds!

Come spring, the demtii (ferns in Sm'algya̱x) and plants start to pop up, medicine plants such as wooms devils club become more available as we get warmer weather, and the tska̱h (herring in Sm'algya̱x) come in to leave their xs'waanx herring eggs closer to shore, on tgiłoosk (hemlock branches in Sm'algya̱x) . Around May is also when coastal people will begin to harvest ła̱'a̱sk (seaweed in Sm'algya̱x), drying to preserve.

Tsiits grandmothers would say that Lasa Maa’y (June in Gitsenimx) is a great month to start gathering food to preserve for the winter. Time to pick some maa’y berries such as iss soapberries, a time when the ya’a spring salmon arrives, and good time to get in the anduuyan (garden in Gitsenimx̱).

Summer months are when the rest of the salmon arrive, such as k̓api (pink salmon in Haisla Kala) coho salmon, and ḡ°a’x̄nis (chum salmon in Haisla Kala). Grill salmon, p̓ul xw (smoked and barbequed backbone of salmon in Haisla Kala) are favorites during this time. The berries such as ̓k̓I bat elder berry, nk°lh salal berry, and thlum koli bunch berry (all in Haisla Kala) are in full bloom, pick them and eat them fresh, then freeze some or dry some to preserve.

C’ika’iwit’a (hunting season in Witsuwit'en) is in the fall months, families or small teams go out and work together to hunt for hida moose and niltiw' deer, and even smaller mammals such as ggikh rabbit and c'itsit grouse (all in Witsuwit'en language).

T'aag̱aaw Ḵuu.ngaay (December/snow month in Hlg̱aagilda X̱aayda Kil) and the cold months are when we open our preserved foods, such as jarred fish, frozen game, taanga salted and dried foods such as chiina k'aaga dried fish. Burn lots of ts'aanu wood to keep warm, and xal sgiida burn food to send thoughts to passed loved ones.

Yu (medicinal plants in Witsuwit'en) are harvested at different times throughout the year and dry preserved or made into special salves, lidi (tea in Witsuwit'en), or for spiritual uses.

Plant Foods

Melody Morrison's Sea Asparagus Canning Recipe

Authors note: My Name is Melody Morrison. Haida Names passed to me from my Grandmother is “Giit Kungee” (Haida Moonchild) and from my Aunty Joan, “Stlakuum Jaadaas” Haida Butterfly Woman. I am from the Saangalth Staastas Clan, Kiusta Village. Eagle is my Crest, along with Skulpin, Butterfly, Beaver, Frog and Cumulus Cloud.

Directions:

In May/June, at low tide, we bring a bowl and scissors to the Sangan Riverside.

• snip the asparagus in handfuls, cutting with the scissors
• after you clean it, if there is grass, wash it well
• use sterilized pint canning jars
• fill jars with asparagus, leaving room to add fresh ginger, garlic, dill and red pepper, add a chilli pepper for some heat.
• being to a boil, use half and half water and vinegar with pickling spice in a cheesecloth
• remove the cheesecloth and pour liquid into jars
• clean the rim then place lids and rings on
• bring to a boil for 20 minutes

Oven-Baked Apple Chips

For those out there who might not eat bread or gluten, or anyone looking for a healthy snack, apple chips are great for any time of the day! This is one of FNAC Veronica’s favourite snacks, baked or left juicy.

Ingredients:

• Two or more apples (any type)
• About a teaspoon of cinnamon

Directions:

Preheat oven to 225. Lines baking sheet with parchment paper, set aside. Wash and core apples, then slice the apples as thin as possible (about 1/8 inch thick) leaving apple skins on. Place apples on the baking sheet in a single layer, and sprinkle cinnamon over the slices. Bake approximately 1 hour, then turn over and bake another hour. The longer they are in, the crispier they will get. Best eaten fresh, but can also be stored in an airtight container for a few days.

You can also opt out of cooking them, and throw them in a container with the cinnamon and a bit of lemon juice, for a snack on the go or for a picnic. Yum!

FNAC Katie’s Pumpkin Soup Recipe

We can thank FNAC Katie Humphrey for this recipe submission!

Ingredients:

• 2 cup finely chopped onions
• 1//2 cup finely choppped celery
• 1/2 butter
• 3 cans chicken broth
• 2 cup pumpkin puree or 1 can of pumpkin
• 1 can evaporated milk
• 1/4 cup grated parmesan
• 1 bay leave
• 1/2 tsp curry powder
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp chilli powder
• salt and pepper to taste

Directions:

In a large saucepan or stockpot, very lightly saute onions and celery in 1/4c. butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, parmesan, spices, and bay leaf. Bring to boil, stirring constantly. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add salt and pepper, if needed. Stir in remaining butter.

If you are going to serve your soup inside the pumpkin, follow these steps. A hallow pumpkin makes the perfect tureen for a festive family meal!

• wash the pumpkin and scoop out the seeds and stringy mess
• spray inside and out with non-stick oil cooking spray
• lightly sprinkle inside with salt
• put the pumpkin top lid beside the pumpkin on a baking sheet
• bake at 325 for 1 hour, bake until inside begins to soften
• pour hot soup into the prepared pumpkin shell, top with grated parmesan and chopped chives if desired

Fireweed Jelly Recipe by Deanna Holee

This recipe is shared by FNAC Katie and is derived from a friend, Deanna Holee. Deanna first noticed the recipe published in the Nome Centennial Cookbook.

Pick approximately one large grocery bag full of fireweed tops (disclaimer: there will be bugs!). Outside or in the kitchen sink pull blossoms and buds that are about to open and put them in a colander. 1 grocery bag full of fireweed tops makes about two batches.

Ingredients:

• 1 1/2 cups tightly packed fireweed blossoms
• 2 1/4 cups water

Directions:

Boil water. Add fireweed blossoms. Boil until all color washes out. The flowers will turn gray. Strain fireweed and liquid in a strainer with cheesecloth into a large bowl or pitcher. Discard flowers and bugs. The liquid is called fireweed tea.

Additional Ingredients:

• 1 3/4 cups fireweed tea
• 2 tsp lemon juice
• 3 1/3 cup sugar (do not use sugar substitutes or reduce amount)
• 1 package Liquid Certo Pectin (3 oz.)

Directions:

DO NOT DOUBLE THIS BATCH. The tea will be purple/brown in color. In a saucepan, add fireweed tea and lemon juice. The tea will turn fuchsia in color. Add sugar. Cook at medium high heat. When liquid boils, add pectin and return to boil for one minute. Remove from heat. Pour and seal in clean jars. This recipe makes about four 8 oz. jars or eight 4 oz. jars out of each batch.

*Tip on sealing jars:

After cleaning jars, pour hot liquid, put caps and bands on. Screw bands on tightly. Turn jars upside down and let it set for three minutes. Turn right side up. Your jars have been sealed and sterilized because of the hot liquid. Jars will seal after some cooling.

Sa Ja Dahl Iss - Soapberry Jarring Recipe

Soapberries are small, nutritious berries that have been a big part of harvesting and preserving in the area sinced time immemorial. You might have tried this sweet but bitter snack at feasts or seen a Tsiits grandmother whipping them up by hand! If you have any jars or harvest them, try out this preserving method so you can have your iss soapberries, whenever you want! Thank you to Axdiiwhilhox (Jessica Williams) for sharing her recipe

Soapberries for One

Here is FNAC Sharons recipe for one serving of iss whipped soapberry. Authors note: While we are all stuck in lockdown, we can still enjoy a taste of the feasts with a single serving of whipped soapberry. Fluff it up like your Jiits!

Ingredients:

• 1 tsp berries
• 3 tsp water
• 2 to 4 tsp sugar(taste)

Whip it all together until it forms peaks and enjoy!

Wild Fruit Leather Recipe by FNAC Veronica

Are you a berry picker but want to enjoy them year round? Try this fruit leather recipe to preserve your maa'y berries the simple way.

Baked Goods

Banana Bran Muffins

Try out these simple banana bran muffins that are so tasty and nutritious! This recipe was shared by FNAC Veronica, take them on a picnic or leave a couple in a loved ones mailbox.

Ingredients:

• 3/4 cups whole wheat flour
• 1 cup all purpose flour
• 1 cup wheat bran
• 2 tbsp baking powder
• 1/2 baking soda
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon salt
• 1 cup golden raisins (optional)
• 2 large eggs at room temperature
• ⅔ cup packed light brown sugar
• 1 cup mashed bananas (2-3 small)
• 1 cup buttermilk
• 1/3 cup melted butter
• 1 teaspoon vanilla

Directions:

Preheat oven to 375 degrees. Line a muffin pan with paper liners. In a large bowl, combine whole-wheat flour, all-purpose flour, wheat bran, baking powder, baking soda, cinnamon & salt. Whisk together. Stir in raisins. In a separate bowl, whisk together eggs, brown sugar, bananas, buttermilk, butter and vanilla. Create a well in the dry ingredients. Add egg mixture and stir just until combined. Do not overmix. Bake 18-22 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.

Cake in a Mug

Make a vanilla “cup” cake recipe shared by FNAC Sharon.

Authors note: While we are all stuck at home, many birthdays have passed- you can cook a quick and yummy cake in your very own mug, and enjoy it over a video call with a loved one, win-win!

Ingredients:

• 4 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 4 tablespoons milk (or dairy-free milk)
• 1 1/2 tablespoons flavorless oil (sunflower, vegetable or coconut oil)
• 1/4 teaspoon vanilla extract
• 1 tablespoon Funfetti sprinkles

Directions:

In a mug you can use in the microwave, whisk together the dry ingredients — flour, sugar, and baking powder. Combine milk, oil, and vanilla into the mug. Stir in sprinkles! Microwave for 45 seconds to 1 minute until firm to the touch.

Optional: Top with some frosting, vanilla ice cream, or whipped cream and enjoy!

Doreen’s Baking Powder Bread Recipe

Doreen Angus shared this fluffy bread recipe with FNAC for the newsletter. FNAC Kellie tried out the recipe and took a video of the process.

Ingredients:

• 3 cups flour
• 4 tbsp baking powder
• 1/2 cup sugar
• 2 tsp salt
• 3/4 cup oil
• 4 eggs
• approx. 2-3 cups aks water

Directions:

Mix all dry ingredients first, then add oil and eggs, and then add water until it is like a thick pancake consistency. Pour batter into a cake pan and bake at 400 F for 35 minutes.

Grandma’s Granola Bars

Here’s a build your own snack bars recipe courtesy of FNAC Katie

Ingredients:

• 4 cups oats
• 4 cups trail mix
• 1 cup coconut (shredded)
• 1/4 cup honey
• 1 can sweetened condensed milk

Directions:

Press mixture into a large cookie sheet lined with parchment paper, press down firmly. Bake at 350 for 15 mins for chewy bars and 18-20 minutes for crunchy. Cut into bars while still warm.

Habe Sta Fry-Bread

Try out this habe sta fry-bread Witsuwit’en style, shared by FNAC Katie. In this version, the bread is a little flatter and crispier than usual.

Ingredients:

• 3 cups all-purpose flour
• 4 tsp baking powder
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 1/2 cups water
• 2 tbsp bacon grease or vegetable oil or lard
• Raisins (optional)

Directions:

In a large bowl, mix flour, baking powder, sugar and salt. Tir in water to make a very light dough, almost like a batter. In a large cast-iron skillet over medium-high heat, melt bacon fat or vegetable oil (lard works much better than oil, its not as greasy). You can add raisins - if you like. Using a tablespoon, drop dough into hot fat. When bottom is golden brown, turn and fry the other side. Drain on paper towels and serve. Delicious with jam or butter!

Lil Luna White Bread

Try out this staple bread recipe, shared by FNAC Kellie

Ingredients:

• 2 1/4 tsp active yeast (or 1 packet)
• 2 1/4 cup warm water
• 1/4 cup sugar
• 1 tbsp salt
• 2 tbsp oil
• 5-6 cups flour

Directions:

Mix yeast, sugar, and water in a large bowl. Leave it to stand for 10 minutes. Mix in oil, salt and 4 cups of flour with the yeast mixture until smooth. Stir in remaining flour, 1/2 cup at a time to form a soft dough. The dough should just stick slightly to your finger when touched, but not be overly sticky. Turn onto a floured surface, knead until smooth and roll into a ball (5-7 minutes). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until it is doubled in size (1 hour). Punch dough down gently and divide in half. Shape each into a loaf pan. Cover and let rise until doubled (1 hour). Bake at 375 until golden brown for 30-35 minutes. Makes two loaves. Enjoy!

Si Cake Ksim Spiksoot (Port Essington Cake) by Ida May Russ (nee Stewart)

The late Ida May Russ (nee Stewart) submitted this recipe to Prince Rupert Daily News column- Letters to the Editor along with this little note: A lot of women couldn't read, so when a woman learned a new recipe, she shared her knowledge with the other women of the community, so this recipe was shared amongst women of Port Essington in the mid 1920's when my mother was a little girl.

Ingredients:

• 1 cup sugar
• 2 cups flour
• 2 tsp baking powder
• 1/2 cup butter
• 1 cup milk
• 2 tsp eggs
• raisins/ nuts (optional)

Directions:

Preheat the oven & Grease the pan. In a mixing bowl: Cream together butter and sugar, beat in eggs & stir in the vanilla. Combine flour and baking powder and add to the creamed mixture and mix well. Stir in the milk a little at a time until the batter is smooth. Pour the batter into the prepared cake pan and bake for 30 to 40 minutes at 350 degrees F.

Butter icing:

• 3 cups powdered sugar
• 1 1/2 tsp vanilla
• 1/3 cup butter (softened)
• 1 to 2 tbsp milk
• Sprinkle with shredded coconut

Strawberry Matcha Rice Krispie Squares

Try out this yummy gluten-free cereal snack with added benefits of matcha and fruit, shared by FNAC Jill.

Ingredients:

• 1/4 cup + 2 tbsp coconut oil (solid at room temperature)
• 3/4 cups strawberries (TIP: blended frozen strawberries are easier to mix)
• 3 tbsp water
• 1 bag marshmellows
• 5 cups Rice Krispies (or any rice cereal)
• 1 small scoop of matcha powder 9or however much you like in a single cup of tea)

Directions:

Melt the coconut oil in a medium sized sauce pan on medium-low heat. Once melted, add the marshmallows, and stir until they are completely dissolved (if you leave them they may burn to the bottom). Stir in strawberries, matcha and water. Mix until it is well-incorporated.

One-Bowl Banada Bread

Banana bread season is year round! Use your ripe bananas to try out this great one-bowl recipe to lake one loaf or 12 muffins, shared by FNAC Sharon.

Ingredients:

• 3 bananas (mashed)
• 3 tbsp butter (room temp or melted)
• 3/4 cup brown sugar
• 1 1/4 cup all-purpose flour
• 1/2 tsp vanilla extract
• 1 tsp baking soda
• 1pinch salt
• 1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 350. Mix all the ingredients together in a bowl using a fork and/or a spatula. Pour into a small, greased loaf pan (8 1/2” x 4 1/2”) or regular muffin tins. Bake for 13-15 minutes for the muffins. Bake 50-60 minutes for the loaf. Remove from oven when firming and a knife comes out clean from the centre. Cool before slicing and eating.

Ingredients:

• oolichans
• shake n' bake*

Get your oolichans ready and your shake n' bake ready, as you would for chicken. Prepare a cookie sheet and place a cooling rack on top of it. Shake n' bake your oolichans, coating evenly. Place oolichans on the wire rack that sits on the cookie sheet. Bake to desired crispiness. Enjoy!

Authors note: My grandmother would shake and bake it in the oven until it got nice and crispy for us!

Seafood Chowder

This recipe was graciously submitted by Gerry Brown.

Authors note: This rich and delicious chowder was a favourite with customers at the Toody Ni Grill. It can be a meal in itself with bannock, though it is also great as a soup course in a full dinner—provided you don’t get too carried away with the serving size. Serve a small bowl or cupful as one course in a wonderful feast for all your guests.

Ingredients:

• 8 cups fish stock or water
• 1/2 cup bacon fat or butter
• 1 medium onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, crushed
• 1 bay leaf
• 1/2 cup all purpose flour
• 1/4 lb. potato, diced
• 1 medium carrot, diced
• 1/2 green pepper, diced
• 1/3 lb. salmon, cubed
• 1/3 lb. fresh clams
• 1/3 lb. red snapper, cubed
• Salt and pepper to taste
• 1/2 cup whipping cream (approx.)

Directions:

In a large saucepan, bring fish stock to a boil. In a large heavy soup pot over medium high heat, heat bacon fat. Saute onion, celery, garlic and bay leaf until onions are transparent. Stir in flour and cook, stirring, 2 minutes. (The result is what chefs call a roux.) Slowly add hot stock to the roux, stirring well to prevent lumps. Bring to a simmer. Add potato, carrot and green pepper; simmer until vegetables are tender Add clams, salmon and red snapper. Cook over low heat until fish is cooked through and tender, about 10 minutes. Discard bay leaf. Season with salt and pepper. Remove from heat and stir in just enough cream to turn the chowder white. Serves 10 to 12 as a starter, 6 to 8 as a main course.

Salted Fish Hash Recipe by Arlene and Lenny

Arlene and Lenny Bryant taught students and FNAC one of their famous recipes: salted fish hash! We enjoyed listening and learning as they cooked up this staple west coast meal at our Eats’ with Jiits’ workshop in fall of 2020.

Authors note: Bryant’s Catering Services had been established in 2002. We cater western and traditional foods. My name is Arlene Bryant from Wills Haizimsque from the Lax Gibuu (wolf) clan, my traditional name is T’ipxaadim Bintxw meaning black swan. Leonard Bryant is my husband. He is a wing chief from Wilps Skookumlaxha from the gis’gaast (Grouse) clan. His traditional name is Woot'im ts'e meaning selling one eye. We have both learned how to preserve salmon and moose as children from our parents and grandparents. All the other traditional food Leonard learned how to preserve from other elders and members of the community by watching and learning. In return Leonard has taught Arlene and their children how to preserve. In the summer months people are welcome to come join and or watch us work on salmon in our smoke house.

Ingredients

• Salted fish or jarred fish
• 5 lbs potatoes
• Oolichan grease (to taste, optional)
• Minced green onions (optional)
• Salt and pepper (optional)

Directions:

Use salted fish or jarred fish. If you use salted fish, take it out in the morning the day before you are to cook it. Rinse and soak in water throughout the day, changing water before bedtime. Rinse fish in the morning before boiling for 20 minutes. Drain in a large bowl.

Peel and chop potatoes, boil them. Debone fish carefully. Add deboned fish to large bowl filled with boiled potatoes, and then add your oolichan grease. Mix until combined but still clumpy, you can add salt, pepper, and onions to taste. Heat stove top cast iron pan to medium-high heat, adding oil. Fill the pan evenly with the fish and potato mixture. Cook for a few minutes until brown, then flip the entire thing in one swift pancake throw (may take practice). You can save the unfried patties and fish mixture in the fridge, or prepare small patties and freeze them for a quick fry. Delicious!

Teriyaki Salmon with Sriracha Cream Sauce

Try out this yummy sweet sauce with a little kick, thanks to FNAC Jill.

Ingredients:

• 1 tablespoon cornstarch
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 4 (5-ounce) salmon fillets

Sriracha Cream Sauce:

• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

Directions:

To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with Sriracha cream sauce.

Medicines

Arnica Salve

Please be sure to respect the lands and territories that you are on and picking from. Best practice is to always take only what you need and to give gratitude to the land prior to taking any natural materials.

Arnica tinctures or salves can be used as an external remedy for bruises, sprains, and sore muscles and joints. Katie shared that she used arnica salves for her son’s growing pains! Arnica is also great to use for arthritis!

Harvesting:

After collecting the flowers in a paper bag, allow them to wilt overnight. This will take out some of the moisture that can cause the salve to go rancid. The next day, before the flowers have turned into bits of fluff, put them into a glass jar, leaving 5 cm from the top of the jar to allow for expansion. Do not tightly pack. Pour the organic olive oil over the flowers. The oil can cover the flowers by 5 cms but they tend to float.

Ideally the infusion should sit in a warm place for the course of a moon cycle (full moon to full moon) but it is not always possible to get that timing. Allow to infuse for at least two weeks. Stir the infusion every day. If mold begins to form stain immediately. I use a chopstick to poke the flowers around as I like to avoid the use of metal with my infusions. (If using the crock pot method, heat on low for a few hours. No boiling!)