This is a badge bit (BB) that is part of the PEP curriculum. Completing this BB is part of getting the sand badge in Foraging.
Foraging is like gardening but without all the planting, weeding, nibbler protection or watering. If you live in the country there are lots of road sides to search. If you live in the suburbs there are tons of fruittrees that need to get picked. In the city there are many businesses and parks with edible landscaping. Just make sure you aren't trespassing when you work on this BB.
Plant identification is the most important part of foraging. Get one or two good books on the edibles of your region. Be sure you know what you're picking!
To complete this BB, the minimum requirements are:
Prepare a dish (soup, salad, entree, side, etc.) that uses at least a cup of one of:
- dandelion (blossoms or leaves)
- wild mushrooms (must be cooked)
- nettles - miner's lettuce
- lambs quarter
- acorns (must be prepared properly)
- burdock root (must be cooked)
- wild sorrel
- red-root amaranth (pigweed)
- rose hips
To document your completion of the BB, provide the following:
- A picture of one of the plants in the wild
- A picture of obviously more than a cup of foraged ingredients (or pic of the ingredients in a measuring cup)
- A picture of the finished dish
- A description of what the dish is
- This is "Foraging" so the plants can not be cultivated by you.
Laetiporus Sulpherous, the delicious Chicken of the Woods. This time 'round we made a gravy and doused it over fried eggs. Also delicious in curry. I pickled some in ACV that are . . . interesting . . . but I haven't figured out how to use them yet.
"Better than any argument is to rise at dawn and pick dew-wet red berries in a cup." - Wendell Berry
The PEP event crew went for a stroll to the creek sfter a woodland care sesh and looked around for some food. Mostly on the hunt for Morels but surrounded by a variety of greens. Miner's lettuce, Sorrel, Fire weed, Dandelions and Violets. I harvested Miner's lettuce. This simple dish was made up of Miner's lettuce, Raisins, Sunflower seeds, juice of 1/3 lemon and some pepper. Delecious
I gathered some miner's lettuce to make a salad. It took a while to gather this much since there wasn't very much where I went and I didn't want to harvest too much of any patch I found. I also grabbed a bit of wild sorrel on my way back. The salad was dressed with balsamic vinegar.
Discovered I still had some nettles that hadn't gone to seed. Happy day! Harvested the few good leaves (bugs love them this time of the year) and cooked them up in some butter. Kids devoured them and I got a few bites.
I foraged up a salad today. I bet it would've tasted better if I did it back in May. It was amazing to see the volume of wild edible greens living in our field food forest open spaces. I picked some amaranth (weed) in the garden, sheep sorrel, wood sorrel and red amaranth in the food forest and dandelion from the yard. The red amaranth came in as a weed in a transplant and has spread into our field (uncultivated).
To this I added some cherry tomatoes, broccoli florets and homemade chipotle maple syrup dressing.
The permie formerly known as "Mike Jay"
"Hundreds of years from now it will not matter what my bank account was, the sort of house I lived in or the type of car I drove... But the world may be different because I did something so bafflingly crazy that it becomes a tourist destination"