We had a great Wild Edible Plants Course this last weekend! Slideshow on wild edible plants, plant identification hike around the 15 acres, and then harvesting and cooking in the afternoon. By the end of the day an entire meal was created with wild edibles from the Alderleaf land:
Stir fry from dandelion roots and stinging nettle leaves; a salad made of red clover flowers, dandelion greens, and sheep sorrel; and a dock seed/wild berry oatmeal made with red huckleberries, blue huckleberries, and blackberries - topped off with rose hip honey.
Our wild and highly nutritious allies provide sustenance in both our kitchens and in survival situations.
There's still a few spaces open in the upcoming Wild Mushroom Identification Class.
Learn how to forage for wild edible mushrooms!