Kitchen Wisdom

We began the session with the usual wander for cougar sign. None found, as far as we could tell. We tracked eachother, the returning winter birds, the warm pools of Indian Summer sun, and the new wild radish sprouts that follow the early rain.

Back at camp, we met Matt Berry and his collection of pots made from wild-harvested clay. We were going to do the same, to have some communal kitchenware appropriate to our rustic open-fire setting. We began by digging the clay from the ground just twenty feet from our fire, and mixed it with sand (grog).



We mixed the clay by foot and by hand.



The pots were big communal affairs, with some people pinch-pot molding the pointed bottoms, some people rolling "snakes" to make coils, and some people building up the coils into pots. All were absorbed in the work, even the junior contingent. We grudgingly set asid our creations when dinnertime rolled around, to be finished at a later date.

A highlight from the next day was Matt's wild foods walk. All plant uses listed here are my off-the-top-of-my-head recollections. If you're looking to use wild plants, take one of Matt's or another experienced instructor's classes yourself, and start studying some reputable books. One not listed at that link, that might be a good starting point, is the Peterson guide to Venomous Animals and Poisonous Plants. Learn what'll kill you before (or at the same time as) learning what'll nourish you.



One of the first and most nutritious gifts of the season that we encountered were new green Stinging Nettles (Urtica dioica) sprouting by the creek. These are even edible raw if you roll the leaf so that the hairs (on the underside) face in.



Cow Parsnip (Heracleum maximum) is a common, moisture-loving native. The skin can have phytotoxins that can cause severe sunburn, but peeled stalks have been called "Indian celery."



Dock (Rumex crispus) was present as a dry stalk and seedhead, and as fresh young growth at the base of the dead stalk. The seeds are edible and are like miniature buckwheat kernels. Toasting (also known as "parching") or soaking them may utilize the seeds to best effect.



Dock leaves are rediculously high in oxalic acid, but can be boild in a change or two of water to make them more tasty. A relative, Sheep Sorrel (Rumex acetosella) makes delicious sour accents in salads. The deep, hardy, woody and yellow root is a traditional and powerful remedy for liver deficiencies and related skin problems.



Radish (Raphanus sativus) was not only springing up as new succulent sprouts. In dry places, the old woody ones still dispersed the peppery seed or stood skeletal and moldering. In some shady spots the plants were in flower (my personal favorite way to eat wild radish is to bite the flowers straight off the plant), while in others the freshly immature, spicy seed pods hung. Still other wet spots had young plants yet to flower. Radish seems to be the master of the microclimate.



Broadleaf Plantain (Plantago major) was in seed near the veggie garden. It's leaves and seeds are edible. It's also good soothing medicine for bee stings. Its cousin, Narrowleaf Plantain (P. lanceolata) is even more medicinal than edible, being very good at drawing out toxins when poulticed on a sting or insect bite.



Beaked Hazelnuts (Corylus cornuta) are not really in season now, having ripened and largely been devoured by squirrels back in mid- to late-summer. But they get a pass because they photographed so nicely.



Manzanita (Arctostaphylos spp.) berries are ending their season, but some bushes still carry the tangy, dry, powdery fruits. Crush lots of the berries in cold or hot water, strain it, and impress your friends with one of the most delicious wild ciders around.



Madrone (Arbutus menziesii) trees have started to drop their bright red berries, shown here with the big, broad, leathery leaves as well. The berries are edible and tasty raw -- I usually just nibble the flesh off the stony core. The tall trees are most noticeable from the forest floor not by their leaves or berries, but by their bark. The big ones have blocky, chunky, craggy bark on the main trunk, papery peeling wine-colored outer bark on the limbs, and sunset-gold inner bark that shines beautifully in the light. They also feel cold to the touch.

Toyons (Heteromeles arbutifolia) also have fruit lately, but I haven't seen it ripe yet. It's a shrub, represented here by it's green oblong berries and smaller toothed leaves. I've never eaten the berries, though multiple friends and teachers have said they're edible. I've heard they're good if wilted over a fire first.



And here we have Bay (Umbellularia californica) nuts, the second biggest mast crop of the season. They're shown here both fresh and roasted. They're inedible raw, and must be roasted to volatilize off some of the more noxious bay oils. Even roasted, they're strong stuff. The nuts have a chocolate-like flavor, are very high in fat, and can be ground up in a mortar and mixed with sugar for a very chocolate-like effect. But this stuff is far more of a digestive and vascular stimulant than is chocolate. Overconsumption has been known to cause effects as diversely unpleasant as trembling muscles, migraine headaches or explosive diarrhea. I've also accidentally absorbed the stimulant through my skin while cooking with the ground-up nuts, giving myself a much higher dose than I'd planned and getting none of the lovely bay flavor to justify my jitters. Though delicious, bay commands respect, patience, and careful self-observation in it's use.





The biggest and most important wild crop is of course acorns. Lots of the oaks near me have already passed their buggy first drop and are in full swing of their mind-bogglingly plentiful second drop. Acorns everywhere! I wish I had more oven racks to dry more acorns on. These here are Valley Oak (Quercus lobata), a low-tannic-acid starchy acorn in the white oak lineage. The jar in the background holds Black Oak (Quercus kelloggii), a high-tannic-acid oily acorn in the red oak lineage. One must of course wash out the tannic acid before eating acorns, as tannin can be toxic in high doses.



Finally, an early crop of Miner's Lettuce (Claytonia perfoliata)! The young leaves look much more like grass blades or chickweed (Stellaria media) leaves (and taste a lot like chickweed, too) than like the commonly recognized round leaves of the mature plant. Yum!