Readers who have been faithfully following our Very Seattle Thanksgiving series may have noticed there hasn't yet been any cranberry sauce on our virtual table. Fret not: Christina Choi, late of the now-defunct Nettletown, has an even better holiday condiment. Choi, who works with Foraged & Found Edibles, yearly serves her family evergreen huckleberry chutney for Thanksgiving.
"Evergreen huckleberries are tiny, tart winter gifts," Choi says. "They are complex in flavor, high in antioxidants, and possess a purple hue reminiscent of rich royal robes."
Choi likes the chutney with salmon, elk or venison, but it could also be served with a turkey raised on a local farm.
Choi's chutney is the final contribution to our local Thanksgiving; her recipe follows the completed (and hyperlinked) menu for the feast we've assembled with the help of local farmers and other food producers. For missing favorites, such as mashed potatoes and Brussels sprouts, check with the vendors at your favorite farmers market: They're sure to hook you up with the right locally-grown vegetables and the best ways to prepare them.
Since this is the season for saying thanks, our gratitude is due to Chris Curtis, director of the Neighborhood Farmers Market Alliance, who helped us recruit growers for this series; the food producers - many of whom are in the midst of harvests - who took time this month to share their recipes and talk about their operations; and the eaters who support our region's hard-working farmers. Happy Thanksgiving.
Roasted Turkey, Growing Things Farm
Evergreen Huckleberry Chutney, Foraged & Found Edibles
Evergreen Huckleberry Chutney
1 cup small diced shallots
¼ cup olive oil
1/8 tsp salt
¼ tsp ground cardamom
¼ tsp ground allspice
¼ tsp ground clove
¼ tsp ground black pepper
1 ½ cups small-diced apple
3 cups evergreen huckleberries, fresh or frozen
1 small orange, zest and juice
½ cup granulated sugar
½ cup brown sugar
1 cup water
Sauté shallots in olive oil over medium-high heat until they begin to lightly brown. Turn heat to medium, add salt and spices, and cook for a few more minutes, until spices are fragrant. Add remaining ingredients; bring to a boil over medium-high heat, then turn down and keep at a simmer.
Cook until mixture thickens and flavors mingle, about 30 minutes. Taste and add sugar if too tart.
Let cool to room temperature to serve, or store in refrigerator for up to one week.