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



Foraging in the Tip of the Mitten!

Monday, May 20, 2013

Forager's Breakfast


We all know that breakfast is the most important meal of the day. Especially if you plan on a day spent trekking through forest and field. What better way to start the day than to fuel yourself with the very foods you are out to forage? For the same reason I like to eat venison while scouting for deer sign in the fall, I love a meal of freshly wildcrafted plants during the peak of their season. Here we have the obvious morel mushrooms, egg and fiddlehead ferns, fried in bear grease with a slice of toast with a blend of mayo and nettle pesto. A single leek compliments it all and a handful of dandelion greens gives this a nice bitter bite that feels very strengthening. I'm sure it is.

Sunday, May 19, 2013

Wild Edibles Potluck & Presentation


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

Another Edible May Event with ISLAND!

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

For more information call 231-622-5252 or email yvonne@artmeetsearth.org
PREREGISTRATION IS REQUIRED

And the online registration form:

http://goo.gl/6VYXy

Tuesday, May 7, 2013

Sprucing up


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. 





May Edible Events...