cramp-release grease feast

At great personal and communal expense, I have pickled a feral relish.

After harvesting the cheeses from the weedy mallows of my garden, I had extensive help from Adam and Cameron in removing their outer coverings.

This relish is pickled in tribute to the coastal first people gatherers who toiled long and hard digging roots and rhizomes, picking berries, and preparing and preserving these wild foods.  They were taught that the berry spirits disapproved of those who ate while they picked, and scarcity would strike the berry patches of women whose berry-laden hands strayed to their mouths.

I am planning to serve this relish not with the Grease of the Eulachon, but with grilled cylindrical protein.

The relish is pickled with cider and rice vinegar, fennel seed heads, serrano peppers and garlic.

Photo credit for this first one goes to Evelyn. I might also mention that I just got a new digital camera, so perhaps I’ll be better about including my own photographic work in blog entries of the future.