Northern Saskatchewan 2013 - More Fresh Food



Wild spearmint.  Crush a leaf to identify by the strong mint smell.  Add fresh leaves and flowers to a salad, or to make tea.  (Can also use dried leaves and flowers for tea.)




Freshwater mussels.  I like to harvest them on a sandy bottom near shoreline in waist-deep water where I can bend down and pick them without having to swim.  Remove the meat from within the shell with a knife and rinse in water.  Boil for a few minutes in a change of water.  Lightly pan fry seasoned with cornmeal and Montreal Steak Spice.  They are a bit chewy, but a decent protein-rich meal.  The waters here are pure and uncontaminated;  I drink the water straight from the lake or river.