October 5, 2019
10 am to 4 pm
This is the second of Megan and Steven’s series of one-day Forage and Feast events. This is a dream day, for Foodies, Wild Food enthusiasts and people into practicing Traditional Skills. We will meet in the morning, after the night’s dew has been offered to the sun. Then we’ll walk to wild land, learn about wild plants and forage till noon. We’ll come back to have a served, local, wild infused, organic lunch. In the afternoon, we’ll focus on processing, preparing and cooking the food we collected. We’ll finish the day with an early farm-style dinner.
At this time of year, where we live, the above ground plants have all been frosted. But the plants have collected in their seasons wealth of medicine and nutrients, into their roots and seeds. In the morning we will survey this wealth and with thanks will harvest some of the stored bounty of seeds and roots. We crave this seasons rich ‘thanksgiving’ tastes because they are exactly what we need.The plants at this time of year are preparing for winter so they have transformed themselves into the very thing they need, and we need, to have the stamina we need to get through the winter, complex carbohydrates, proteins and oils. Like the plants we also need to learn to store these treasures for the long cold season.
The Earth gives us what we need, when we need it.
Many people have heard this adage, but few deeply understand it and are steeped enough in traditional Earth wisdom to know how to receive the gifts of the season. Some folks might know what fiddleheads to eat or how to identify wild leeks, but this is just the tip of the iceberg. The deeper knowledge is in what these plants do for the Earth and for our bodies. In a course a couple years ago, we were told by someone documenting the teachings, that we’d looked at how to eat well over over one hundred different plants. All of which require not only clear identification (often at times when plants are difficult to identify—early or late in the season) but the knowledge as to when and how (physically and ethically) to harvest them. To safely consume and use these powerful plants, we must also have the knowledge of how to prepare, process and store them. In this workshop not only will you taste the nutrition and gain the regional traditional knowledge for harvesting, storing and preparing these food, you will learn how to elevate the plants taste! So a wild artichoke or leek or fiddle head’s flavour sings out an essence of the place where the plant was harvested.