Summer Blueberry Picking on the Arctic Tundra

Friends from Shishmaref after an afternoon of blueberry picking. Gathering a cupful or two of these small, tart berries growing in scattered clumps across the tundra was work… the fun kind. The following morning, we celebrated with a stack of blueberry waffles.

Accustomed to the six and seven-foot tall blueberry bushes of Oregon where Barbra and I had picked berries by the bucketful when I lived in Astoria, we were surprised to learn that blueberries were growing right under our feet on our walks through the tundra near Shishmaref. “There’s lots,” one of my students told us. “We’re going to go tomorrow. You guys can follow.”

“Follow” is the village English way of saying “come along.” And sure enough, once we learned to key in on the unmistakable Autumn-red of the bushes (if ground-hugging plants that top out at six-inches can properly be called bushes), we began finding an abundance of small, perfectly ripe, deliciously tart berries. The comparatively thick, woody stems of some of these bushes suggested that they had weathered quite a few seasons near the Arctic Circle. Growing among the blueberries were crowberries (locally called blackberries) and low bush cranberries. Elsewhere in the far north, including in Europe, there are cloudberries, perhaps the most delicious berry on earth.

We walked along in the late summer sun, finding patches of berries here and there, crouching and kneeling to pick, and then moving on to find another patch of tell-tale red. Birds were out sharing the bounty – or maybe the insects associated wtih the fruit: lapland longspurs, white-crowned sparrows, savanah sparrows, and other small birds.

The pause that refreshes. A berry-picker gazes across the open tundra on Sarichef Island where Shishmaref is located, snacking on a bag of berries that probably aren’t going to make it all the way home. The red leaves near her feet? Yep. Blueberries!

The Birds are Back in Town!

Feathers puffed against the cold, a female McKay’s bunting warms herself in the radiant heat from a rock. Daily highs are reaching the teens and even the twenties now, and today’s sunshine stretched from sunrise at 7:00 AM to sunset at 11:13 PM. The midnight sun is back, and so are the birds! 
Gripped in the heart of winter, an Arctic landscape can be one of the quietest places on earth. Save for a few hardy ravens that manage to make a living off dumpsters and the local garbage facility, most birds head for warmer climes. There are no tree branches for the wind to whistle through, no dry grass to rustle, and on the coldest nights, even the village dogs huddle up and stay mum. Dark settles in, and the waiting begins.
For the past couple of weeks, we’ve increasingly been hearing the welcome twitters and chirps of flocks of the snow birds of the north, snow buntings and McKay’s buntings. It’s been weeks since the last windstorm, and these days we can feel the warmth of the sun on our faces. It feels… wonderful.
I’ve always admired passerines – songbirds. These snow buntings have become some of my favorites.

Homemade Flour Tortillas (Sans Lard)

These homemade tortillas are a little thicker and more airy than store-bought. They are definitely tastier and healthier!

For the past few years, we’ve used frozen, uncooked tortillas from Costco. One thing that separates the tortillas from Costco from run-of-the-mill grocery store fare is that they have to be lightly fried right before serving. The downside is that, like most tortillas, they are made with lard. The quest began for a tortilla recipe which could be made at home that had healthier ingredients.

Right from the beginning, I could see that my main challenge would be rolling the dough thin enough (without having overly thin spots or holes). Of course, there are purpose-deisgned tortilla presses, but acquiring another gadget flies in the face of streamlining our galley.

After searching through virtual stacks of recipes on the Internet, I found a blog offering a recipe for a “Texas tortilla.” The author promised a healthy, puffy, tasty Tex-Mex style tortilla. Armed with a recipe, a rolling pin, and sheets of parchment paper, I finally achieved my goal of homemade flour tortillas. I’ve tried substituting one cup of wheat flour for one cup of white flour, resulting in a heartier tortilla. Each time I’ve made them, they’ve come out tasty, and I’m getting faster at it. And they come out a little rounder each time, too!

Homemade Flour Tortillas

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 3/4 cup room temperature milk

Directions

  1. Sift together flour, baking powder, and salt.
  2. Mix in oil.
  3. Slowly add in milk. Stir until a loose, sticky ball is formed.
  4. Turn out onto a lightly floured surface and knead for 2 minutes.
  5. Place ball of dough in bowl. Cover with damp cloth and let rest for 20 minutes.
  6. Break dough into 8 even pieces. Roll each piece into a ball. Cover with damp cloth and let rest for 10 minutes.
  7. Take one dough ball and flatten by hand into a circle. Place flattened dough on lightly floured surface. Cover with parchment paper. Roll out with rolling pin, just as you would a pie crust. The result should be a flat, circular tortilla about 8″ in diameter and 1/8″ or less thick. Continue with remaining dough balls. Stack finished tortillas, using parchment paper to keep them separate.
  8. In a hot, dry skillet, cook tortillas about 30 seconds on each side. I use wooden chopsticks for flipping. Keep cooked tortillas wrapped under a clean cloth towel until ready for serving.

Tortillas can be prepared a day in advance and kept them in the refrigerator to save preparation time.

This recipe was adapted from http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html.

Enchiladas Suizas with Spanish Rice

Cheesy and subtly spiced, enchiladas suizas satisfied hearty appetites after a day of cross-country skiing.

With just four weeks remaining in the school year, we’re increasingly looking at our pantry to figure out what needs to be used up or given away before we leave for the summer. This enchilada recipe was inspired by two cans of roasted green chile peppers we received from a friend who is leaving our village and not returning. I made my own tortillas, which I will blog about separately. We served these savory enchiladas with Spanish rice prepared in our rice cooker.

Enchiladas Suizas

Ingredients

Seasoned broiled chicken:

  • 4 boneless, skinless chicken thighs (enough for 3 cups cooked cubed chicken)
  • Penzeys Southwest rub, or any other mildly fiery cumin and chili pepper based rub
Green chili sauce:
  • 2 tbsp butter
  • 2/3 cup chopped onion
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 8 oz. chopped green chile peppers
  • 4 cloves garlic, chopped coarse
  • 3/4 tsp salt
  • 1 tsp cumin
Additional ingredients:
  • 6 8-inch flour or corn tortillas
  • oil for frying tortillas
  • 1 1/2 cups shredded mild white cheese such as Monterey Jack (I used mozzarella because that was on hand.)
  • 1 1/2 cups shredded medium-aged cheddar cheese (We love Tillamook!)
  • 1 cup sour cream (thinned with a few tbsp of water to a consistency slightly thicker than heavy cream)
  • jalapeño slices for a finishing touch

Directions:

Seasoned broiled chicken:

  1. Coat broiling pan with oil. Position oven rack near top of oven. Place broiling pan in oven and preheat on broil.
  2. Rub chicken thighs with Southwest rub.
  3. Broil chicken for approximately 15 minutes or until cooked through. Set aside to cool. When cool, cut into 1/4 inch thick by 1/2 inch long pieces. Set aside.
Green chili sauce:
  1. Melt butter in pan over medium heat. Sauté onion in butter until soft. Stir in garlic. Add flour and stir until flour, onions, and garlic are incorporated. Add broth. Add chiles, salt and cumin. Stir until well mixed. Simmer mixture for 15 minutes. Set aside.
Assembling the enchiladas
  1.  Preheat oven to 350 degrees F.
  2. Combine cheeses, reserving about half for the topping.
  3. Quickly fry tortillas in oil. Do not crisp them.
  4. Dip both sides of tortilla in chili sauce mixture. Place about 3 tbsp of chicken down center of tortilla. Top with about 2 tbsp cheese mixture. Roll the tortilla and place into 9 x 13 glass baking dish, seam side down. Follow same procedure with the remaining tortillas.
  5. Spoon remaining chili sauce mixture on top of enchiladas. Spread evenly. Spoon thinned sour cream on top of chili sauce. Spread evenly. Sprinkle reserved cheese on top of sour cream. Garnish with jalapeño slices.
  6. Bake uncovered in preheated oven for 20 minutes.
  7. Serve with salsa and Spanish rice.

Spanish Rice Recipe for Rice Cooker

Ingredients

  • 2 tbsp olive oil
  • 2/3 cup  finely chopped onion
  • 3 cloves garlic, chopped coarse
  • 2 1/2 cups white rice
  • 3 cups chicken broth
  • 1 heaping tbsp tomato paste
  • 1 tsp oregano

Directions

  1. Sauté onion and garlic in olive oil until softened. Set aside.
  2. Mix chicken broth and tomato paste until combined. Add oregano. Stir.
  3. Place rice in rice cooker.
  4. Pour in chicken broth mixture. Add in onion mixture. Stir.
  5. Cook rice on white rice setting.
  6. Stir before serving.

Chocolate Orange Meringue Pie

A mountain of perfectly peaked meringue sits atop a decadent chocolate-orange pudding pie.

The flipped meringue cookies gave me new confidence with meringue. I felt ready to attempt a meringue pie. Luckily, there is still plenty of chocolate in our ever diminishing pantry. Since friends were coming to dinner, it was the perfect day to attempt this culinary feat.

I read many recipes on many sites. I was warned about weeping meringue and problems with humidity. Winter air in the Arctic is like air in the driest desert and I wasn’t scared off by a few tears from frothy egg whites. I was ready for the challenge. The process of making the pie was long and satisfying. Each step looked and tasted delicious. The filling thickened up beautifully. The meringue browned in just the right way. At the end of an Arctic-Mexican meal featuring enchiladas and Spanish-style rice, everyone agreed that the chocolate orange meringue pie was impressive to look at… and then it disappeared!

Chocolate Orange Meringue Pie

Ingredients

  • 1 9-inch pie crust, baked
  • 1 3/4 cups granulated sugar, separated into 1 1/2 cups and 1/4 cup
  • 5 tbsp unsweetened cocoa powder
  • 4 tbsp all purpose flour
  • 1 pinch salt
  • 5 eggs, yolks and whites separated
  • 2 cups milk
  • 1 tsp orange zest
  • 1 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1/4 tsp cream of tartar

Directions

  1. For chocolate filling: In a medium pot, mix together 1 1/2 cups of granulated sugar, cocoa powder, flour and salt. Stir in egg yolks and milk. Stir in orange zest. Whisk until well blended. Cook over medium heat, stirring constantly. Cook until filling has the consistency of pudding, about 10 minutes. Turn heat off.
  2. Stir in vanilla and butter. Stir until both are incorporated.
  3. Pour filling into baked pie shell. Refrigerate to set for 4 hours or overnight.
  4. When you are ready to make the meringue, take the pie out of the refrigerator.
  5. Preheat oven to 375 degrees F.
  6. For meringue: In a non-reactive bowl beat egg whites until foamy. Add cream of tartar. Continue beating eggs until soft peak stage (peaks will sag when you remove beaters). Add 1/4 cup sugar a tablespoon at a time, allowing sugar to dissolve between additions. Continue beating until stiff peaks form and egg whites are stiff and glossy.
  7. Spread the meringue over the pie completely. You can make decorative peaks by using a dull knife to shape the meringue.
  8. Place pie in oven on a low rack. Bake for 10 minutes until meringue is golden brown.
  9. Chill for two hours before serving.

Can You Really Make These From Scratch? Honey-Cinnamon Graham Crackers

I’ll bet even your grandmother didn’t bake like this…

I found a cheesecake recipe I wanted to experiment with, and, off course, I needed a graham cracker crust. Since we hadn’t sent up any graham crackers, my choices were to buy some at our local store, order them through Amazon.com, or forget the whole idea. Prices at the Native Store are too high, so I ruled that out, and with only five weeks remaining till we head south, it seemed late to be ordering food. The next obvious step was to give up. Ha! That’s not me! I searched around and found a couple of recipes for graham crackers from scratch. Fantastic! My crackers came out looking a little rough around the edges, but they tasted perfect. Actually, in our opinion, they taste better than store-bought. These homemade beauties have a crisp cracker crunch and a sweet honey-cinnamon taste. Now, I’ll tackle the cheesecake recipe.

Honey Graham Crackers

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup unbleached all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp. baking soda
  • 1/4 cup softened unsalted butter
  • 1/4 cup granulated sugar
  • 2 tbsp and 2 tsp honey
  • 2 tbsp corn syrup
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • Optional cinnamon sugar topping – 3 tsp granulated sugar and 1 tsp cinnamon

Directions:

  1. Mix together whole wheat flour, all purpose flour, baking powder and baking soda. Set aside.
  2. Blend butter, sugar, honey and corn syrup until well mixed and fluffy. Add vanilla and mix.
  3. Stir dry ingredients into wet ingredients. Stir in milk. You should have a nice ball of dough at the end of this step.
  4. Cover dough and refrigerate overnight.
  5. Preheat oven to 350 degrees F.
  6. Roll the dough out on a well-floured surface. It is easiest to do this working with only a quarter section of the dough at a time. Roll until the dough is about 1/8″ thick. Cut the dough into rectangles using a knife. Place rectangles on ungreased cookie sheets. Prick decorative holes with toothpick. If desired, sprinkle cinnamon and sugar topping on crackers.
  7. Bake for 13 minutes. Finished crackers will be browned and will become more crisp as they cool. Cool on wire racks.

Chiming Bells, Paintbrush & Bog Candles: Flowers of the AlCan Highway

Fireweed is as common as it is beautiful along the highways of western Canada and Alaska. It’s just one of dozens of wildflowers travelers can expect to encounter. Young fireweed leaves are a tasty addition to salads, and their petals can be used to make a beautifully colored ice cream.

Left: Prickly rose looks a lot like its domestic counterparts. This bud is within a day or two of bursting open. Right: I don’t know if one can properly talk about wildflowers growing in beds, but where we found a few chiming bells, there always seemed to be others peeking out from the shade where the soil was damp and the sunlight sparse.

Appropriately named bog candle lights up the shaded places where it grows..Northern Yarrow is common throughout the region. Dwarf dogwood hugs the forest floor.

Fireweed leans toward the sun above a yellow sea of monkey flower.

Indian paintbrush (red) and lupine (blue) are common throughout the Pacific Northwest.

Orange hawkweed is sometimes mistaken for Indian paintbrush, but it’s an invasive species – albeit a pretty one. Wildflowers seem to be everywhere in western Canada. This black bear is framed in fireweed stalks as he takes a break from browsing a patch of sweet clover. A road trip up the West Coast through British Columbia, into Yukon Territory and on to Alaska had long been on our lifetime things-to-do list. This is one of the world’s great drives.

Totem Poles at Gitanyow

Above: Hole in the Ice totem pole at Gitanyow, British Columbia. The totem poles at this National Historical Site represent one of the largest collections in North America. Although many of the sculptures at Gitanyow are replicas (the originals were moved to museums), Hole in the Ice is an original.

Carved from cedar and imbued with symbolism, history and tradition, totem poles are an art from that fire the imagination. When we read that there was an authentic collection a short detour off the Stewart Cassiar Highway we were taking north through British Columbia, we had to make the trip. There are other places in the Northwest where you can see totem poles, but Gitanyow is compelling for sheer numbers (about 50) as well as for the detailed artistry in many of the poles.

Figures such as this wolf may represent a clan, a specific person, or be part of a story.

Right: This friendly mixed breed  we nicknamed Bear adopted me and stayed by my side throughout our visit. The poles in this photo are smaller than the others pictured in this post.

There is a museum at this site, but it was closed on the day we visited. In fact, we didn’t see a single other person as we walked the grounds, and although explanations of what we were looking at would have been welcome, the solitude to contemplate these carvings through our own lenses was even more welcome.

The totem poles at Gitanyow are in various states of weathering, with some so worn their features are hard to make out.

As we walked the grounds on this grey, misty, sometimes rainy summer day, one word kept passing over our lips. “Cool.” Thinking back on that day and looking at these photos again, the same word comes to mind, pushing others aside. These sculptures are cool. Way cool.

Above: a beaver seems to be gnawing on a headband above this face. 

Flipped Lemon Meringue Cookies

Imagine the tart creaminess of lemon meringue infused with orange zest sitting on a crisp, airy cookie ready to be devoured in one scrumptious bite. You’ll flip when you taste these cookies!

You know those beautiful Parisian macarons? Smooth and glossy, perfectly round and filled with creamy flavors? This cookie recipe allowed me to practice with the elements of the macaron – especially the meringue. And I got to play with a Kitchen Aid mixer for the first time.

Jack and I do our best to keep our kitchen to a minimum and have been debating about whether this appliance is worth its weight in counter space. Recently, we borrowed a Kitchen Aid mixer to take for a test drive. Our thoughts? This machine is pretty incredible. It beat the egg whites and confectioners’ sugar into a consistency we doubt we could have achieved by hand or even with a hand-held mixer — and after 20 minutes of steady mixing, no one was tired! The meringue was stiff and glossy and fluffy, just like it’s supposed to be. Even after scooping the meringue into a Ziploc and piping it out, it didn’t loose any volume. I think that was due to the mixer. The meringue baked perfectly, despite my inexperience in piping. We’ll see how often we use this mixer, but we’re sold on it for heavy mixing jobs.

The cookies took time in that leisurely Sunday kind of way. First I made the lemon curd and put it in the refrigerator to chill. After a while, I made the cookie shell. Then, when the shell and the curd were both cooled, I assembled the cookies. I found it easy to eliminate the evidence of my first attempts at piping, which were not pretty, but were tasty!  The technique which I settled on was to pipe the meringue in a spiral, starting in the center, with the last two spirals going vertical. This made a nice little cup for the lemon curd.

Flipped Lemon Meringue Cookies

Ingredients:

For Lemon Curd –

  • 1/2 cup granulated sugar
  • 1 large egg and 1 egg yolk
  • 1/2 cup lemon juice
  • 2 tsp orange zest
  • 3 tbsp melted unsalted butter

For Meringue –

  • 4 egg whites
  • 2 cups confectioners’ sugar

Directions

  1. In a medium pot, mix together curd ingredients, except butter (granulated sugar, egg and egg yolk, lemon juice and orange zest).
  2. Whisk continually over medium heat until mixture thickens and coats a spoon (about 10 minutes). Stir  in melted butter.
  3. Pour into a sealed container and refrigerate until cold.
  4. While the curd is chilling, make the meringue cookies.
  5. Preheat oven to 250 degrees F.
  6. Take the 4 egg whites and beat on medium speed until they develop soft peaks (peaks will bend when you remove beaters)
  7. Beat eggs whites at high speed while adding confectioners’ sugar by the tablespoon, making sure the sugar is mixed in before adding next tablespoon. The final product should have stiff peaks and be somewhat glossy and thick.
  8. Pour into a piping bag with a small tip. (I used a Ziploc bag with the corner cut off).
  9. Pipe a tight spiral from the center out, layering the outside spiral twice so you have about an inch-diameter cookie with a cup to hold the curd.
  10. Bake for 60 minutes on a parchment lined baking sheet. Slight cracking is OK. The cookies should easily come off the parchment paper when finished. Let cool.
  11. Fill meringue cookie with lemon curd.
  12. Store in covered container in refrigerator.

Bison and Bears (and a C-Dory) on the Al-Can Highway

Ferdinand the Wood Bison kickin’ it in a dust wallow in Northern British Columbia. In addition to breathtaking views of the Canadian Rockies, vast forests, free-flowing rivers and an amazing array of wildflowers, a summer drive through western British Columbia and Yukon Territory on the way to Alaska provides one of the premier animal viewing opportunities in North America. (This is the first of several posts planned about the drive to Alaska and sights both along the way and in Alaska.)

In the fall of 2008 when Barbra and I purchased our C-Dory 22 Angler fishing boat, Gillie, we had no idea that 21 months later we’d be towing it 3,200 miles from Sacramento, California to Valdez, Alaska on a 43-day camping, exploring and fishing odyssey. With the exception of one night in an Anchorage hotel, we camped on Gillie – both at sea and on land – the entire trip. As Barbra and I fell into the daily rhythms of preparing meals and crawling into bed each night, our boat actually seemed to grow larger.

The trip north proved to be an ongoing revelation – one filled with far more grandeur than we’d anticipated.

I’d seen plains bison on trips to Yellowstone National Park, but we had no idea there was another subspecies of American bison, wood bison, roaming free in northern Canada and eastern Alaska. We encountered herds engaged in typical bison behavior including grunting males butting heads, females nursing spindly-legged young, and

individuals dust wallowing.

Our Tacoma had a feature we loved: a sun roof. By shooting photos from the open roof, we could safely get close to roadside animals, neither spooking them nor putting ourselves in danger. It was like having a photography blind.

At the beginning of the journey, we kept a list of the animals we encountered, dutifully tallying deer, elk, bison, stone sheep, moose, caribou, coyotes, hawk owls, and eagles. Eventually the numbers overwhelmed us. But there is one figure we still recall: thirty-two black bears. We also saw grizzlies, near Hyder, not to mention the sea mammals we encountered once we launched our boat in Alaska. And, of course, there were beavers and innumerable smaller animals and birds. But the group of animals we still most frequently talk about were the ones we didn’t see.

One evening, at the kind of typical roadside rest stop that served as our (free) campground most nights, we were walking after dinner and taking in an endless vista of taiga coniferous forest interspersed with aspen fringed lakes and swatches of magenta fireweed. It was around eleven o’clock at night, still light. With not a vehicle or building in sight, it felt like we had the whole world to ourselves.

And then we heard it. From a distant hill, a lone, high-pitched howl. Soon it was joined by other howls. Wolves! We listened in awe, our hearts singing.

Cow moose and their calves, such as this one, often hang out close to the highway in bear and wolf country. This helps them avoid predators, but vehicle fatalities run high.

Travelers are bound to see bears – boars, sows and cubs – as they travel along the Al-Can.

Stone Sheep ewes take in salt or other minerals near Muncho Lake, British Columbia. Notice the lamb with the third ewe. Meanwhile, other lambs watch their mothers from the safety of a nearby slope.

For us, the drive to Alaska was the fulfillment of lifelong dreams. I used to pore over my grandfather’s back issues of Field and Stream and Outdoor Life, devouring anything and everything written about the Canadian and Alaskan wilderness. For both of us, the experiences we had on this trip exceeded our imaginations.

Less than a year later, we would be saying goodbye to friends in Sacramento and leaving behind our beloved E Street craftsman bungalow, a yard full of orange, lemon, grapefruit, lime, apple, cherry, peach and pear trees, and our long runs along the beautiful American River. We’d be trading our patch of raspberries for wild cloudberries, our fresh tomatoes for canned.

When we first got our C-Dory, we envisioned weekends to Bodega Bay and other ports along the California and Oregon Coast. We never imagined it would take us all the way to Alaska and a new life.

The C-Dory has a cuddy cabin that comfortably sleeps two, a small dinette in the cabin, and an amazing amount of storage. A dependable Coleman stove served as our gas range.