This last Saturday I took a class over the river at Wild Craft Studio School. I should say I took another class in the studio, as I could honestly be there every Saturday for the wonderfully curated class schedule. This particular class was taught by Herbalist and wild foods educator Elise Krohn. I took a Tree Medicine class from her in the fall that blew my mind. If you ever have a chance to learn from her take a class. She approaches each subject in a unique way. The Spring Wild Foods class began with a trail walk near a stream bed. I took this with the understanding that I wasn't going to learn about new plants, just new ways to use them. Well that idea was dispelled in the first 5 minutes with the flowers of the Big Leaf Maple. I've really never paid much attention to them other than the golden beauty of the trees in the spring against the evergreen background. It didn't occur to me that they were fragrant or that they were edible. Just like Elder or Hawthorn you can pick the flowers, batter them and fry them as fritters. And later that day we did. We had an afternoon tea of nettle liquor with our flower fritters and dandelion flower biscuits topped with nettle pesto. Look how bright green that is! Mine tends to be much darker color. The group that worked on this added other wild greens we gathered on our walk. I was so happy that I was going to learn new information I was like the eager young school child always with her hand in the air. After a while I felt like I should probably have kept quiet, but I was just too excited all day.
I love learning! I love adding new knowledge to a subject (like nettles). The walk was beautiful--even on a rainy day. I saw old plant friends and met several new ones. Found that a fiddle head I'd eaten in the past should probably be passed up in the future. Back in the studio we made the pesto, pickled dandelion buds (to which I've added chive buds at home) and a nettle, sesame salt. Mainly I just plain had a blissed out day with like minded people that enjoy getting dirty outside with the plants.
I was very inspired by our discoveries and of course see a different kind of future class on this little spot of Mt Hood. I love the idea of mixing cultivated and wild foods. Of investigating the healing properties of food. Of bringing out the best flavors with minimal additional ingredients. And of course have this all be as pleasing to the eyes as well as to our taste buds. My little spot is not ready for prime time yet. But it will be eventually. I have a list of classes that will be back yard based. For me taking classes inspires me more and more. Some for teaching, some for my own writings (definitely not for prime time yet), all for learning and keeping the brain juices flowing.