Tasty nature
A yellow flower in a landscaping bed. Red and blue berries on a hedge. Acorns fallen from the trees lining the campus sidewalks. These might just look like normal plants, but to participants in last Saturday’s Wild Edibles experienceship, they also look quite tasty!
Led by foraging expert Tom Smith, our experienceship participants picked, gathered, tasted, cooked, ground, and sampled all kinds of food that you couldn’t find at a regular grocery store. After a brief introduction to the expansive field of foraging, our participants were led on a tour of campus, seeing familiar places through entirely new eyes. They learned what plants could be eaten fresh, what could be cooked into delicious sauces or jellies, and also which plants to avoid at all costs. They even collected their own bags of food to take home.
After the excursion, the team returned to the kitchen to sample some incredible dishes that Tom Smith had prepared. Acorn flour cookies, bread with Oregon grape jam, elderberry muffins, and homemade chocolate were all a huge hit, as well as a beef stew seasoned with juniper. Sage extract bubbled in a steam diffuser, and a casserole made of purslane baked in the oven. New tastes and smells were experienced by all, and participants had an unforgettable morning learning what wonderful things there are to eat all around us.
Photo credit: Ellie Lewis, Daily Universe
Leah, museum educator