WHY EAT WILD?
"In wildness is the preservation of the world." -H.D. Thoreau
Why eat from the wild? The answer is obvious to anyone who has felt the emotional uplift from the weight of a basket brimming with morel mushrooms, the earthy-sweet scent of digging Sassafras roots, or the heavy pulsing of a fish testing the limits of your fly rod.
There are a million reasons to eat wild, to get dirty, to taste fresh food. It is here where we connect to the Earth, our Ancestral past, immediate present and hope for a healthy future...
"Nothing else can build such awareness as surely and powerfully as practicing the ancient ecological art of humankind - foraging. It is not observation of, but rather participation in the phenomena of Nature that brings us to our greatest understanding of our place in the mosaic of life."
-Samuel Thayer The Forager's Harvest
Thursday, February 13, 2014
I'm pleased to have my photo of chaga tea, rye bread and smoked Coho Salmon make the cover of Edible Grande Traverse Magazine! (Winter 2014)
In it you'll find my detailed write-up of Chaga Mushroom, a powerful medicine. Recipes and photos included. Chaga Hunt this Saturday (2-15-2014)!
Pick up a copy today!
Posted by W.E.E.D.S. at 5:18 PM
Wednesday, November 13, 2013
I was fortunate enough to get my first pheasant the other day. When I opened it's crop, it had been gorging on corn (with a single grasshopper). When wild fowl feed heavily and heartily on corn, it can create a wild foie gras. The liver becomes enlarged and tan colored. I was excited to eviscerate the bird and examine this delicious and nutritious organ.
Sunday, October 27, 2013
I went back just last winter to try and find it again, this time on a hike with my grandma and mom. Twenty years have passed and yet the memory was as fresh as the water. Off the trail, through the brambles, down the hill past the old oak and through the hop-hornbeam thicket. There, at the root of a few scrub willows, flowed my spring. It was much nicer to be there with people who actually appreciated it.
Posted by Martha Wagbo Farm and Education Center at 8:02 PM
Tuesday, October 22, 2013
On Saturday we were invited out to Iron Horse Farm, an equestrian community in Ellsworth, to check out the land, ID and harvest wild edibles. The rolling hillsides were in full color along Wilson Lake, whose shores were covered in otter scat and is part of the Chain-of-Lakes Watershed. Edibles were indeed abundant! Autumn Olive (aka Autumnberry) was the hit of the day for Jen's kids who gave it the new name "Awesomeberry." I even made it home in time to get out and flush a few woodcock.
Sunday, August 11, 2013
“Flowers... are a proud assertion that a ray of beauty outvalues all the utilities of the world.”
-Ralph Waldo Emerson, Gifts, 1844
-Ralph Waldo Emerson, Gifts, 1844
Although I appreciate the beauty of all flowers, there are a few during this season of high summer that I actively seek because they are edible and delicious.The most well-known of these flowers is the Daylily.
Monday, July 8, 2013
Monday, May 20, 2013
Sunday, May 19, 2013
May is one of the months I eat the best. Not only the best food, but with the best of people - folks who like to forage and fish as much as I do and join me on forays without hesitation. This May was a great year for fish, both mullet and steelhead and we took a lot to the Bellaire Smokehouse to have smoked. But it is also a banner year for fiddleheads since we found two more wild plots of Ostrich ferns just popping forth from their rich woodland soil. We found many other edible greens on our woodland outings so I decided to share the bounty by hosting a potluck & presentation at the Martha Wagbo Farm and Education Center. Some friends and I harvested 12 different common wild edibles which I discussed during our 1st event held in our newly renovated Outdoor Classroom. Here are some pictures:
Thursday, May 16, 2013
WILD LEEK PRESERVATION
Wednesday, May 22, 2013
6:00pm until 8:00pm
Martha Wagbo Farm & Education Center
5745 N. M-66, East Jordan, Michigan 49727
There are many ways to preserve wild leeks. This workshop will cover how to sustainably harvest, then dry, freeze, pesto and pickle these members of the Allium or onion family that grow in our north woods. Each participant will take home one half pint jar of pickled leeks. This event is a partnership of ISLAND and The Martha Wagbo Farm and Education Center WEEDS foraging group (Wild Edibles for Ecological Dietary Sustainability).
$8-$10 sliding scale
PREREGISTRATION IS REQUIRED
And the online registration form:
Tuesday, May 7, 2013
On the southwest part of the Martha Wagbo Farm & Education Center's 212 acres lies a plantation of Norway Spruce planted around 50 years ago. These large evergreens sway just behind my trailer and harbor the annual Raven nest. I even saw the babies this morning! Just as exciting is the upcoming fresh tips that sprout from their swooping dark green boughs. They are edible and choice! I love them in almost everything: from a simple seasoning on an appetizer like the sourdough rye toast w/ melted sheep cheese and tomatoes (above), to beer and even ice cream. Check out the latest issue of Edible Grande Traverse magazine (Spring 2013) for my article on the identification and use of spruce in cooking.