"I love that you've brought this to attention. An extensive database of uncommon but resistant and hardy plants/foods could be developed and organized by climate. Ease of growth and processing should also be taken in to account. I will try to…"
A crash course in changing the world.
A living forest dinner.
Date: The first day of spring, the spring equinox, 2020
Location: a forest in North America
My husband and I are making our first forest trek ritual of the new year, and it's a wet one! The earth is full of moisture and deep, rich, soil pregnant with buds of new and reawakening life. We spend time a****sing the state of the animals, vegetables, and minerals in the area, and we upload the data to the internet, so that it can be included in global databases for environmental research, as well as for more local, and recreational uses. While we walk, we look for interesting plants that might be edible, and we collect a few of anything we know is yummy to have for dinner, once we reach the treehouse artist's retreat that we and others had built years before as a community space for everyone to share.
Having collected some spring greens, including dandelion leaves, unearthed many sunchokes (from the plants we'd planted in a clearing in the woods a few years ago), and bottled up the maple sap from tapped trees near the beginning of the path, we knew we'd have an exceptionally healthy meal to prepare together, even if we didn't find any tasty morsels (or morels) on the way, especially when we added the mixed nut and seed sprouts that we brought from home in our sprout bags, and the sunflower dill dressing that we were going to make with the sunflower seeds, dried dill, and lemon balm we'd saved from last fall's crops.
When we get to the treehouse, we find several of our local neighbors already there, making some art in the trees, and singing songs of spring. We set up our sleeping bags and store our gear in the treehouse, and go back outside to have a drink from freshwater spring that's burbling softly nearby. Refreshed, my husband goes to work making food, while I go to work making art.
Once the sun begins to set, we all collect around a small campfire, and enjoy some fresh pressed cider (from the last of the apples from our neighbor's underground cold storage), spring greens salad, some raw marinated local mushrooms, and some raw fairy oat bread that's been sundried to the perfect sweet chewiness and served with locally made raw hazelnut butter for desert. (We put the maple sap in a pot over the fire, and let it steam throughout the night so that we can have maple syrup with our raw blueberry granola and hazelnut milk for breakfast, of course!) And all the spring revelers sing, share stories of our day's discoveries, talk about the art, and catch up on what surprises the melted snow has uncovered around each others' homes until sleep sneaks up on us and most of us crawl into our cozy sleeping spaces, while the human nightowls quietly keep watch over the steamy syrup.
Location: a forest in North America
My husband and I are making our first forest trek ritual of the new year, and it's a wet one! The earth is full of moisture and deep, rich, soil pregnant with buds of new and reawakening life. We spend time a****sing the state of the animals, vegetables, and minerals in the area, and we upload the data to the internet, so that it can be included in global databases for environmental research, as well as for more local, and recreational uses. While we walk, we look for interesting plants that might be edible, and we collect a few of anything we know is yummy to have for dinner, once we reach the treehouse artist's retreat that we and others had built years before as a community space for everyone to share.
Having collected some spring greens, including dandelion leaves, unearthed many sunchokes (from the plants we'd planted in a clearing in the woods a few years ago), and bottled up the maple sap from tapped trees near the beginning of the path, we knew we'd have an exceptionally healthy meal to prepare together, even if we didn't find any tasty morsels (or morels) on the way, especially when we added the mixed nut and seed sprouts that we brought from home in our sprout bags, and the sunflower dill dressing that we were going to make with the sunflower seeds, dried dill, and lemon balm we'd saved from last fall's crops.
When we get to the treehouse, we find several of our local neighbors already there, making some art in the trees, and singing songs of spring. We set up our sleeping bags and store our gear in the treehouse, and go back outside to have a drink from freshwater spring that's burbling softly nearby. Refreshed, my husband goes to work making food, while I go to work making art.
Once the sun begins to set, we all collect around a small campfire, and enjoy some fresh pressed cider (from the last of the apples from our neighbor's underground cold storage), spring greens salad, some raw marinated local mushrooms, and some raw fairy oat bread that's been sundried to the perfect sweet chewiness and served with locally made raw hazelnut butter for desert. (We put the maple sap in a pot over the fire, and let it steam throughout the night so that we can have maple syrup with our raw blueberry granola and hazelnut milk for breakfast, of course!) And all the spring revelers sing, share stories of our day's discoveries, talk about the art, and catch up on what surprises the melted snow has uncovered around each others' homes until sleep sneaks up on us and most of us crawl into our cozy sleeping spaces, while the human nightowls quietly keep watch over the steamy syrup.
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