Nov. 21st, 1805

During another day made difficult by inclement weather, the party was visited by several local native peoples.

“These people gave me Sturgion Salmon & wapato roots, & we bought roots (high bush Cranberies, Some mats &c. &c.” (Clark)

“We also purchased a kind of Cranbery which the Indians say they geather in the low lands, off of Small either vines or bushes just above the ground.” (Clark)

According to Gass’ account of the day’s bartering, the Corps obtained from one of the native people “a robe of sea-otter skins, of the finest fur I ever saw.”

All of this trading was spurred by the urgency to establish a comfortable winter camp as soon as possible. The Expedition members were feeling this need strongly because, as Gass said, of “the season being so far advanced.”

At the time of the Corps’ arrival in November, the native people in the area would have already enjoyed many foods which were now no longer in season. Fresh watercress and fiddlehead ferns would have been harvested during the spring months; little wild strawberries (not evergreen) would have been ripe for the picking during July, and evergreen and Himalaya blackberries would have formed part of the diet during August.

Had the Corps of Discovery arrived in the area earlier in the year, they would have found native people harvesting Sea Beans and Goose Tongue, both green vegetables which formed a part of the local diet. Fresh Watercress and Fiddlehead Ferns have a short season in springtime, while little wild non-evergreen blackberries and wild strawberries provide sweetness during June and July. With the warmth of August, evergreen blackberries (a tart, slightly sour berry) and evergreen Himalayas (a big, sweet berry) are usually prolific.

The lush Pacific forests remain the source of a great number of edible delicacies, some of which were utilized by the Corps of Discovery. The area is rich with seasonal crops, including eighteen varieties of mushroom which are sought after by today’s chefs and connoisseurs of fine food. Present-day restaurants in Pacific County often feature indigenous mushrooms. Oyster mushrooms, harvestable during summer and early fall, and Chanterelles, which appear at the beginning of July and can be found up to November, are among the favorites. A recipe (right) for native sturgeon and wild mushrooms is a local favorite.

The fall picking season is greatly dependent on whether the year has been dry or wet. If there has been adequate rainfall, mushrooms tend to come on early and be more plentiful. Local mushroom pickers report that, from September through December, they usually harvest Porcinis, Honeys, Turkeys, Lactoria Delicioso, Chicken o’the Woods, Cauliflower mushrooms and more!

Sautéed Sturgeon with Wild Mushrooms
From The New Ark Cookbook
by Nanci Main & Jimella Lucas

Dust 2 6-oz fillets of sturgeon lightly with flour. In a large sauté pan, heat 1/4 to 1/3 c. clarified butter to medium hot. Pan-fry the first side till light brown; turn over.

Add 1/2 c. sliced wild mushrooms, 1 t. minced garlic, 1 t. minced shallot, 1 t. Dijon mustard, 1 dash Tabasco, 2 to 3 T. lemon juice, and salt and papper to taste. Cook till garlic loses its sting and fish is nearing done.

With the fillets still in the pan, deglaze with a round of brandy (note). Add 2 to 3 T. fish stock and 1/3 c. heavy cream. Reduce briefly, then add 2 to 3 T. of Madeira and reduce by about one-half.

Check the texture of the fillet and consistency, flavor and color of sauce. Serve when the fish is slightly springy to the touch and the sauce has a rich brown color.

Serves 2
Notes & Tips:

• Chef Lucas prefers chanterelle mushrooms, but any wild mushrooms will do just fine.
• A “round” is a quick pour around the pan’s outside perimeter, away from and back to the handle – about 1/4 cup.
• For Fish Stock: Bring to boil 2 to 3 quarts of water, 1 lb. fish scraps (heads without gills, tails, bones & trimmings. Salmon, snapper and halibut work especially well; do not use sturgeon), 1 large onion, cut up into chunks, 1/2 to 1 cup chopped carrot, 1/2 to 1 cup chopped whole fennel bulb, 2 bay leaves, salt and 10 peppercorns. Simmer about 3 hours, strain through cheesecloth, cool and refrigerate or freeze. Yields 1 1/2 to 2 quarts.