Food from the Forest

Fridays are often food days at EWL, as teacher Elizabeth is an avid forager of wild edibles, a registered dietitian, and a cooking enthusiast. Her students are following in her footsteps. Here's a sampling of what's been on the menu the past few weeks:

Pulling Autumn Olive fruits from their branches in preparation to make fruit leather

Silas, Tess, and Kunsang worked as a team to process the fruit
 

Now they just needed a day of sun to turn the pulp into fruit leather
 

We discovered an edible Chicken of the Woods on our travels and decided to cook it up. It's safe to eat these when they grow on hardwoods. Specimens taken from a conifer can make some people sick.

Building the fire to cook the mushroom


 

"Don't try this at home," say Kunsang and Silas, as they practice their fast, fine chopping skills. "Because we're professional chefs!"
 

Tastes just like chicken! Really!

Enjoying the fruits of our labor: two weeks before we prepared fermented pickles with spaghetti squash from the Three Sisters Garden, foraged ramp bulbs, Queen Anne's Lace seeds, and garlic mustard seeds. Yum!

Preparing an uchiki curi squash from the Three Sisters Garden for sun drying on a string. The work went faster after the boys made up an uchiki curi chant.
 

At the sunny Three Sisters Garden spot we hung the uchiki kuri to dry along with two sunflower-seed heads.

 

Then we all got interested in foraging Autumn Olives again. The fruit from some trees is more sour than others, but as the weather cools dow, all the fruits get sweeter.

Diligence pays off!