Yukon

I found out during my research that the Territories have minimal invasive species as their climate limits the spread of many of these species. It's extremely important for it to remain this way and remember not to transport species from place to place. Something else to remember is to clean off fishing equipment before moving it from one location to another.

Fortunately, there are currently no animals of concern in the Yukon. I look forward to when I can visit this beautiful land in person and experience the breathtaking wilderness and views like none other in the world.

• Common Tansy

Tansy Bug Repellant

1 cup fresh tansy leaves and flowers, packed

8 cups water

Place water in a pot and bring to a boil on the stove. Add tansy leaves and turn heat off. Let tansy sit in hot water until completely cooled. Strain the water into a labeled spray bottle and dispose of tansy into the garbage. Spray on plants and flowers to repel insects. Make sure to rinse edible plants off before consuming if the tansy repellant was sprayed on them. Fresh tansy leaves can be rubbed on skin to repel bugs and mosquitoes as well.

*I originally planned on making a tansy cookie recipe, but after researching it I found out that it is poisonous if ingested in large quantities. So I did some more research and learned that it is a great bug repellant and figured it was another sustainable alternative by repurposing the invasive species.

• White and Yellow Sweet Clover

White and Yellow Sweet Clover Crêpes (Vegetarian)

½ cup each white and yellow sweet clover petals

1 cup flour

6 tbsp sugar

Pinch of salt

¾ cup milk of choice

1 cup water

2 eggs

2 tsp vanilla extract

3 tbsp butter or coconut oil for pan frying

Additional topping suggestions - fruit, whip cream

In a large bowl, whisk together flour, 1 tbsp sugar, salt, milk, water, eggs and vanilla. In a small pot on medium heat, add ½ cup water and sweet clover petals. Add 5 tbsp sugar and boil until mixture thickens into a sauce and allow to cool. In a frying pan, melt butter or oil and scoop a thin layer of batter onto the hot pan. Cook until golden brown on each side and repeat with the rest of the batter. Serve with sweet clover sauce and toppings of choice.

• Altai Wild Rye 

Altai Wild Rye Bread (Vegetarian)

1 cup rye flour

2 ½ cup dried Altai wild rye, ground

1 tbsp caraway seeds

¼ oz dry yeast

1 tbsp sugar

3 tbsp melted butter

2 eggs

1 cup milk, warmed

Dash of salt

1 tsp vegetable oil

¼ cup molasses

⅛ cup unsweetened cocoa powder

In a large bowl, combine yeast, warm milk and molasses. Stir until yeast has dissolved. Add caraway seeds, salt, veggie oil, cocoa powder, rye flour, and half the ground Altai wild rye. Continue adding the rest of the ground wild rye bit by bit until the dough is no longer sticky. Knead the bread on a floured surface for a few minutes until it is smooth and elastic like. Spread the oil over the dough so that it fully coated. Place in a bowl and cover for 2 hours to let rise. Grease a bread pan and place dough in pan and allow to rise for 1 additional hour. Bake at 350℉ for 45-50 minutes. Bread should sound hollow when tapped. Delicious served warm with jam.

• Sticklebacks (non native)

Stickleback Paella (Pescatarian)

4 ½ cups vegetable broth

1 cup dry white wine

½ tsp saffron threads, crumbled

3 tbsp olive oil

1 onion, diced

1 red bell pepper, finely chopped

3 cups short grain rice

3 tomatoes, peeled and diced

½ tsp sugar

1 cup frozen green peas

1 cup artichoke hearts, cut in halves

½ cup fresh parsley, finely chopped

12 jumbo shrimp, in shells

16 mussels, scrubbed and debearded

½ lb stickleback, tail trimmed, gutted and washed well

1 tsp paprika

Salt and pepper to taste

In a large pan, fry onion in olive oil. Add garlic. Add tomatoes, peas, sugar, salt, paprika and saffron. Mix well. Add Stickleback into pan and stir until par-cooked. In a separate pot, combine wine and broth and bring to a boil. Add rice to pan with the Stickleback mixture and stir. Pour wine and broth into pan and cook rice over low heat until al denté. When rice is almost fully cooked, add shrimp and ensure they are fully cooked. Add artichoke hearts. In a separate pot, cook mussels in an inch or two of water. Throw away any mussels that do not open. Arrange cooked mussels on top of paella.

• Bird Vetch

Sesame Bird Vetch Pods (Vegan)

3 lbs young bird vetch pods

1 tbsp sesame oil

1 tbsp canola oil

2 shallots, finely diced

7 cloves garlic, minced

Pinch of salt

Pinch of pepper

3 tbsp sesame seeds, toasted

3 carrots, chopped thinly lengthwise into long strips

In a medium sized pot, bring water to a boil and cook vetch pods and carrots for 5-10 minutes. In a small pan on medium heat, add oil and shallot. Once cooked, add garlic, salt and pepper and cook until fragrant. Drain vetch and carrots, add to pan. Sprinkle with toasted sesame seeds. To toast seeds, add to an oiled hot pan and stir until seeds are golden brown. A great side dish, comparable to green beans.