Native Harvest

11/17/2025

www.nativeharvest.com
Chicken Wild Rice Casserole
(Baaka'aakwe Gaye Manoomin Dagonigaadeg)
1 Cup Native Harvest Wild Rice
1 Cup Mushroom pieces (morals if available)
1 Cup Onion, Chopped
3 Cups Chicken or Turkey, diced or shredded
1/2 Cup almonds, sliced
3 Cups Chicken broth
1 1/2 Cups Whipping Cream
Wash wild rice, soak in hot water for 1/2 an hour. Saute onions and mushrooms in butter. Mix all ingredients together. Bake covered at 350 F for 1 1/2 hours. Remove cover, sprinkle 3 tablespoons of Parmesan cheese on top. Bake uncovered at 450 for 5 more minutes. Let cool and serve!

08/21/2025

Clay class with Janet on August 23rd!

Call 218-375-4115 or 218-375-2600 to sign up!

08/21/2025

Wild Rice Super Sale at nativeharvest.com Promo codes at check out are: 5Pound is $15 off a 5-pound bag, HalfPound is $2 off a half-pound bag, and OnePound is $4 off a one-pound bag. Visit our store today and save!

Organic Wild Rice and Native American gifts for holidays and everyday. Also try our maple syrup, hominy, gift baskets and much more!

08/04/2025

Boozhoo all,
Native Harvest will be buying chokecherries today and tomorrow 1 to 3. Only freshly picked will be accepted.

05/16/2025

Dandelion Capers 🥄🌼

Ingredients:

1 cup tightly closed dandelion flower buds (harvested early in the morning)

½ cup apple cider vinegar (or white wine vinegar)

½ cup water

½ teaspoon salt

½ teaspoon sugar (optional, to balance acidity)

1 garlic clove (optional, for extra flavor)

Small clean jar with tight-fitting lid

Directions:

Harvest and clean: Pick dandelion buds that are still tightly closed—ideally the size of a pea. Rinse well and remove any stems or sepals (the green, outer parts).

Pre-soak (optional for less bitterness): Soak the cleaned buds in a bowl of salted water for 1 hour. Drain and rinse.

Make the brine: In a small saucepan, combine vinegar, water, salt, and sugar (if using). Bring to a gentle simmer, stirring to dissolve.

Jar and pour: Pack the buds into a clean, sterilized jar. Add the garlic clove if using. Pour the hot brine over the buds until fully covered. Tap the jar gently to release air bubbles.

Cool and store: Let cool to room temperature, then seal and refrigerate. Allow the capers to cure for at least 1–2 weeks for best flavor.

How to use:
– Add to salads, pasta, grain bowls, or potato dishes
– Use as a garnish on avocado toast or roasted veggies
– Chop into sauces or dressings for a wild twist

Nutritional Information:

⏰ Prep Time: 20 minutes | 🔥 Brine Time: 5 minutes | ❄️ Cure Time: 1–2 weeks
⚡ Calories per tablespoon: ~5 | 🍽️ Makes about 1 cup

05/14/2025

Rhubarb Bread Pudding

Ingredients:

- 4 cups cubed bread (day-old is best)
- 2 cups chopped rhubarb
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp butter, melted

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish.
2. Spread the cubed bread evenly in the greased baking dish.
3. Sprinkle the chopped rhubarb over the bread cubes.
4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
5. Pour the egg mixture evenly over the bread and rhubarb in the baking dish, making sure all the bread cubes are soaked.
6. Drizzle the melted butter over the top of the pudding.
7. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard.
8. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown.
9. Allow to cool slightly before serving.

05/13/2025

There will be a water testing clinic for private well households on Wednesday, May 28th from 12:00 p.m.- 3:00 p.m., and also on Thursday May, 29th from 10:00 a.m- 2:00 p.m.. Visit the White Earth website at www.whiteearth.com for upcoming events.

05/12/2025

www.nativeharvest.com
Chicken Wild Rice Casserole
(Baaka'aakwe Gaye Manoomin Dagonigaadeg)
1 Cup Native Harvest Wild Rice
1 Cup Mushroom pieces (morals if available)
1 Cup Onion, Chopped
3 Cups Chicken or Turkey, diced or shredded
1/2 Cup almonds, sliced
3 Cups Chicken broth
1 1/2 Cups Whipping Cream
Wash wild rice, soak in hot water for 1/2 an hour. Saute onions and mushrooms in butter. Mix all ingredients together. Bake covered at 350 F for 1 1/2 hours. Remove cover, sprinkle 3 tablespoons of Parmesan cheese on top. Bake uncovered at 450 for 5 more minutes. Let cool and serve!

Organic Wild Rice and Native American gifts for holidays and everyday. Also try our maple syrup, hominy, gift baskets and much more!

05/11/2025

Mino Ngashi Giizhigad (Happy Mother's Day)! 💐

05/10/2025

🍕 Spicy Honey Rhubarb Flatbread (One-Pan Crave Storm!)
Sweet heat meets crispy base. This one-pan wonder brings bold flavor with zero fuss—perfect for lazy nights

Ingredients:

1 store-bought flatbread or naan

1/2 cup ricotta or goat cheese

1/2 cup thinly sliced rhubarb

1/4 cup red onion, sliced

1 tbsp olive oil

1 tbsp hot honey (or regular + chili flakes)

Fresh thyme or arugula (optional)

Instructions:

Preheat oven to 425°F (220°C).

Spread cheese over flatbread. Top with rhubarb, onion, and drizzle of oil.

Bake 10–12 minutes until edges are crispy.

Drizzle with hot honey and top with fresh herbs.

Slice and serve immediately.

05/08/2025

“Dandelion Bread is a simple but delightful way to appreciate one of spring’s most underrated wildflowers…whether you’re a seasoned forager or just curious about edible flowers, this recipe is an easy entry point into wild baking that’s as nourishing as it is beautiful.”

05/08/2025

Dandelion Cream Scone 🌼🍯
ingredients:
- 2 cups flour 🌾
- 1 tbsp baking powder 🎂
- 1/2 tsp salt 🧂
- 1/3 cup honey 🍯
- 5 tbsp unsalted butter (chilled) 🧈
- 1 cup heavy cream 🥛
- 1 cup dandelion petals 🌼
- 1 cup lemon balm (finely minced, optional) 🍃
instructions:
1. Preheat your oven to 450°F and move the rack to the middle position 🔥.
2. In a large bowl, mix together the flour, baking powder, and salt thoroughly 🍚.
3. Fold the honey into the dry mix, breaking it apart as you go 🍯.
4. Cut in the butter until the mix looks like coarse cornmeal 🧈.
5. Stir in the dandelion petals and optional lemon balm or herbs 🌼🍃.
6. Pour in the cream and stir until a rough dough forms 🥄.
7. Transfer the dough to a floured surface and press all the floury bits into it 🌾.
8. Knead just until you get a sticky dough ball, about 5–10 seconds 🤲.
9. Press the dough evenly into a round 9-inch cake pan to shape it 🍰.
10. Flip the pan and turn out the dough onto your surface 🔁.
11. Slice the dough into 8 equal wedges 🔪.
12. Arrange the wedges on a baking sheet lined with parchment or a silicone mat 🧻.
13. Bake for 12–15 minutes, rotating the pan halfway through, until tops are lightly browned 🍪.
14. Let scones cool on a wire rack for 10 minutes before serving to set the texture 🌬️.
15. To freeze, shape and cut the dough into wedges, then place them on a sheet in the freezer ❄️.
16. Once frozen, transfer to a freezer bag or airtight container 🧊.
17. Bake straight from frozen at 450°F for 12–15 minutes 🍽️.
18. Store frozen for up to one month 🗓️.
Perfect for a cozy morning or teatime treat with a wild twist! 🌿💛