DAY 10 Wildbiome Project Hawaii

DAY 10 @wildbiomeproject
Started with some Japanese honeysuckle (Lonicera japonica) and kāhili ginger (Hedychium gardnerianum) flower tea that was lovely.

Then, on to slow simmered banana poka and guava juice with kiawe tea and tamarind vinegar to make a glaze for the wild pig which I had dry rubbed in salt and a hefty amount of wild allspice, pink peppercorns (Schinus molle), and wild fennel. Served up with cats ear and gorse (Ulex europaeus) flower fritters made with egg and coconut flour, topped with bull thistle flowers. And a salad of gotu kola, oriental hawksbeard (Youngia japonica), dandelion (Taraxacum officinale), purslane, pōpolo berries, wild cherry tomatoes, kosters curse berries (Miconia crenata), and gorse flowers on top. This was a proper feast, and I needed the calories after some lighter meals.

Late day meal of wild pig, wild fennel seeds, pōpolo greens, amaranth greens, wild lettuce greens, fried Monterrey pine inner bark, coconut oil and salt

#WildbiomeProject

Wild clay ceramics by Pascal Baudar @wildcraftedceramics

Bull kelp handled cutlery by @atlanticirishseaweed