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.
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