Tag Archives: sheep sorrel

The Finest Wildfood in North Carolina..

Image

After having a great time at last year’s West Virginia Wildfood Weekend,     https://bigpigblog.com/2013/09/25/west-virginia-wild-food-weekend/, I have decided to make visiting a regional wildfood festival an annual trip. My son is due somewhere in August, and being new to fatherhood, my wife politely informed me that post August is a “No-travel” time for us. No big deal as the North Carolina Wildfood Festival was this past weekend.     http://ncwildfoodsweekend.com/

 

This was the 39th year for the festival and both my wife and I felt it was very well organized and run. We were only able to attend the Saturday events and missed out on Sam Thayer’s 2-part presentation on Friday evening on making maple syrup, but got to hear some of his tips during his plant walk in the morning.

Image

There were six different leaders for the foraging walks, some with 38 years of attendance under their belt. After the morning foraging trip and lunch, all participants gathered into separate groups to process and prepare the evening meal. The simple rule is “You gotta work, if you want to eat.” and the leader of each group handed out a meal card after the prep time. My wife and I worked on the Vegetable crew, processing and cooking pokeweed, bamboo shoots, day lilies, chickweed, sheperd’s purse, and greenbrier tips.

Image

The other groups were Appetizers, Salads, Desserts, Beverages, Meats, and Breads, and I rolled around to each snapping pics when I could.

Daylily shoots being processed for stir-fry…

Image

Pokeweed, chickweed, sheep sorrel, and various flowers  being processed…

Image

 

Guest speaker and author, Leda Meredith hard at work…

Image

 

Ramp time…

Image

 

Thistle stalks before frying…

Image

 

Bamboo-pokeweed spring rolls…

Image

 

The meat brigade..

Image

 

 

 

The Wildfood Feast kicked off around 6:30 and saying it was impressive would be an understatement. Somewhere between round one and two, my phone must have got a little greasy.

Image

Image

Image

Image

Image

I made three trips through so I could try everything and was stuffed. My wife’s top pick was the Wildflower Scone and my sweet tooth picked the persimmon ice cream. Dinner wound down and the evening speaker was Leda Meredith, a well known forager and food preservation specialist. Her speech inspired my wife and I to start storing more of our harvest from foraging.

I walked away with her book, Northeast Foraging, http://www.amazon.com/Northeast-Foraging-flavorful-edibles-wineberries/dp/1604694173/ref=sr_1_1?ie=UTF8&qid=1398736119&sr=8-1&keywords=leda+meredith, that I bought specifically for the preservation tips specific to each species. We also bought some spiles and a half gallon of maple syrup off the Thayers, learned a few new plants, but most importantly met some great new friends that we will be returning to visit with from here on out.

Thanks to all the organizers, leaders, and participants for a great event.

If a hackberry tree falls in the forest,

Image

It won’t make a sound.. as long as a big ‘ole grape vine is holding the top up.

Thanks to a windstorm earlier this year, these grapes were in reach, well almost in reach. Balancing on the trunk like a primitive tyrolean traverse, I could pull the vine down and hold it in reach to pluck the end of the season grapes.

If you want to make organic, anti-oxidant rich grape juice, read on:

1. Remove the stems from your correctly identified grapes (toothed margins, tendrils, and multiple seeds – Thayer)

2. Mash the berries and squeeze the juice out with a jelly bag. Wash your hands regularly as some people report that the tartrates can cause a painful reaction.

3. Let the juice sit overnight in the fridge to let the tartrates settle out

Image

4. Pour off the top layer and dilute with a little water if you like.

5. Scramble some eggs, mix in some sheep sorrel, and you will really have a breakfast fit for champions.

Image

If this hackberry had fruited, it would have been a trifecta of foraging, but I am happy with two food sources. Hog peanut has claimed some of the tree and has loads of bean pods that I will gather at a later date.

Image