provisions
(n.) food drink, or equipment, especially for a journey.
PHOTO: ALANA LIVINGSTON
WILDCRAFTING AROUND THE INLAND NW
FARMERS MARKET RECIPE: Roasted Radishes with Rosemary and Honey Radishes are plentiful at farmer’s markets in the spring, along with fresh herbs and local honey. Substitute for baby spring potatoes, if you want.
2 bunches radishes 2 Tbsp extra virgin olive oil 1 pinch sea salt, to taste 1 Tbsp chopped fresh rosemary 1 Tbsp honey Preheat oven to 425°F. Grease a baking sheet with 1 Tbsp of the oil. Wash, trim, and quarter or halve the radishes and place them in a bowl. Add the rosemary and drizzle with the honey and remaining oil. Toss to coat evenly. Roast them for 30–35 minutes, stirring occasionally to cook evenly. Should be wrinkled and crispy on the outside and soft on the inside when done. Enjoy with a yogurt dip or curried mayo. (S. Michal Bennett)
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OUTTHEREOUTDOORS.COM / MAY-JUNE 2022
Spring is upon us and there is no better time to learn about and taste Mother Earth’s bounty. If you are new to foraging, I strongly recommend getting a book with information on how to identify edible plants including pictures, such as “Pacific Northwest Edible Plant Foraging” by Willow Walsh. Many books will break down what seasons you can find edible plants, where to find them and even recipes. Additionally, there is a fun board game simply called “Wildcraft” that makes learning plant identification fun and easy for all ages. Spring promises some of the most delicious, fresh, and nutrient-dense plants. Very plentiful and easy to find is miner’s lettuce. Look in shaded and moist areas. I usually find a ton at the base of trees in a wooded area. It is very fresh tasting and excellent in salads or as a garnish (like microgreens or sprouts). Dandelions are also easy to find and ample. Make sure they are not growing somewhere that might be sprayed with chemicals, toxins or fertilizers. The whole dandelion plant is edible. They can be eaten raw, cooked like spinach, made into tea (or wine), and even used as a coffee substitute. Wild Onion is another plant you can forage in the spring and into fall for the bulbs. Look in a drier area of woods or along rocky ledges. They grow in clumps similar to chives, arching at the top with a cluster of white flowers. When all else fails, smell it. (Alana Livingston)
CRAVE NW: The Foodie Event of the Summer
Stoke the campfire; the sight and smell of smoke rising from the fresh meat or veggies cooking over the fire is a summer delight. Imagine combining the cooking talent of over 15 regional chefs each night with an outdoor party—a big party for hundreds of your new friends—in an outdoor setting this July in Spokane Valley. Small plates from each booth combined with regionally made wine, beer or cider is a satisfying flavor delight. Crave NW is the place to be for a few nights each summer, with 45+ chefs, 20+ local producers, 12+ breweries and ciders, 12+ wineries, and live music. The event offers some of the best food from the region in a festive format that also promotes the foodie visionaries of our area—the restauranteurs, the brewers, and the tastemakers. Crave NW is a three-night epicurean escapade. The final night (July 16) caps off with Fire & Smoke, the campfire version, but the first and second nights are equally fun. July 14 is Burger Night, and it is a hearty competition—see chefs make everything from beef to salmon and maybe even mushroom burgers. Check out July 15 for Foods from Around the World; if you fancy yourself a traveler, that’s your night! Each night enjoy music, good company, and explore friendly vendors from local businesses that you can get to know personally. Tickets available at Cravenw.com. (Jennifer Ferrero)
CHALICE BREWING: Fermentation Science in Downtown CDA Situated next door to one of the most wellknown bars and restaurants on Sherman Avenue in Coeur d’Alene lies the warm haven of a brewery and taproom: Chalice Brewing. Owners Brian Engdahl and his fiancé Kate Ohlrich consider themselves lucky to have opened in 2021 in this 1918 downtown building, and they’ve honored the history of the space with exposed brick walls, dark wood accents and bar that are reminiscent of a European pub. No TVs also means more conversations and fewer distractions, which many in the community find refreshing in the downtown corridor. And while their system is still small, meaning their excellent in-house brews are limited, the tap list has been carefully curated. “I’ve tried to make sure each beer is something I would be happy to have produced,” says Engdahl. Engdahl got hooked on brewing beer as a teenager helping his brother home brew. As a sophomore in high school, he wasn’t allowed to drink the beer, but he truly enjoyed the work. “I thought, man if cleaning is this fun, what will actual brewing be like?” says Engdahl. His dad had always encouraged him to make his own decisions and own his own business, so when Engdahl decided to pursue a degree in fermentation science, his dad was completely on board. “It was a good way to apply science and get rewarded on the back end with a product like beer,” Engdahl says. After graduating and spending a few years learning the brewing industry at Ancestry Brewing in Tualatin, Ore., he and Kate decided to open their own craft brewery in Coeur d’Alene. Kate had been to CDA many times as a kid for gymnastic competitions, and the beauty, down-to-earth people, and future of the area appealed to them as they planned to start their own business and a family. As they approach the end of their first year serving North Idaho and Spokane, they hope to continue bringing positive competition and collaboration to the local brewery community as well as solid and interesting brews to imbibers. Check out the live music on the weekends and look for their back patio to be opening soon. (S. Michal Bennett)