Jen in a patch of liquorice root, on the mountain...
I have a lot of good pictures of food. And even more good experiences with food. Here are some of them, I hope you enjoy!
I have a lot of good pictures of food. And even more good experiences with food. Here are some of them, I hope you enjoy!
My foraging and market booty.
1-This chickweed was gathered from Moss rocks. As Della (a Cowichan tribes traditional medicine woman) tells me, it has a high iron content, can be eaten as salad (but also great in smoothies!) and is absolutely everywhere. It is as lush and fresh as any weed can get, I love it.
2-I used to scavenge for licorice root with my brother and friend all the time. We would be walking home from school, going over moss rocks and take a bit to nibble on. Della taught me that it is a blood thinner and weight loss promoter because it flattens your taste buds and discourages fatty foods. We ate it because it was sweet and cool to eat things from nature ;) Today I taught my mom how to dig for this little fern rhizome while she told me stories of tree planting.
3-These ones are called quince, apparently. The only thing I know about them is that the owl and the pussy cat took them on their honey moon. And that they look like pairs, but aren't quite the same. A market man introduced them to me today.
4-Serrano chiles! Hot peepers that I know to be particularly important in salsa verde. Just hot, that's how I would describe them. A couple weeks ago, the garden club had a blast in the school kitchen making salsa verde out of the many many many self seeded tomatillos we have. Sarah, a girl that is very knowledgeable and passionate about Mexican cooking brought a big handful of these green chiles to put in the salsa. When I first saw them I was very impressed with their exoticness. Now, after making the salsa verde a couple of times myself, they are close to my heart, and my tummy.
5-I have discovered just this fall that there are many different kinds of garlic for sale. Today I learnt about elephant garlic, the BIG bulb beside the little ones. I have been told that these little ones are strong and spiky while the graceful giant is mild and juicy. So far in the Vic High garden we have planted some Polish and Russian garlic that I bought at the Salt spring apple festival.
1-This chickweed was gathered from Moss rocks. As Della (a Cowichan tribes traditional medicine woman) tells me, it has a high iron content, can be eaten as salad (but also great in smoothies!) and is absolutely everywhere. It is as lush and fresh as any weed can get, I love it.
2-I used to scavenge for licorice root with my brother and friend all the time. We would be walking home from school, going over moss rocks and take a bit to nibble on. Della taught me that it is a blood thinner and weight loss promoter because it flattens your taste buds and discourages fatty foods. We ate it because it was sweet and cool to eat things from nature ;) Today I taught my mom how to dig for this little fern rhizome while she told me stories of tree planting.
3-These ones are called quince, apparently. The only thing I know about them is that the owl and the pussy cat took them on their honey moon. And that they look like pairs, but aren't quite the same. A market man introduced them to me today.
4-Serrano chiles! Hot peepers that I know to be particularly important in salsa verde. Just hot, that's how I would describe them. A couple weeks ago, the garden club had a blast in the school kitchen making salsa verde out of the many many many self seeded tomatillos we have. Sarah, a girl that is very knowledgeable and passionate about Mexican cooking brought a big handful of these green chiles to put in the salsa. When I first saw them I was very impressed with their exoticness. Now, after making the salsa verde a couple of times myself, they are close to my heart, and my tummy.
5-I have discovered just this fall that there are many different kinds of garlic for sale. Today I learnt about elephant garlic, the BIG bulb beside the little ones. I have been told that these little ones are strong and spiky while the graceful giant is mild and juicy. So far in the Vic High garden we have planted some Polish and Russian garlic that I bought at the Salt spring apple festival.
Buckwheat sprouts grown by Frank, a regular moss st. market sprouter
Frank has been a great a source for sprouting tips and for the sprouts themselves! I love these ones, they're pink and sour tasting. The pinker their legs are, the livelier they are.
Frank has been a great a source for sprouting tips and for the sprouts themselves! I love these ones, they're pink and sour tasting. The pinker their legs are, the livelier they are.
Found fresh goji berries with my mom
They remind me completely of fairy food! I have an obsession for fairies, and now their sweet berries too! These are honestly more than a super food, they're a magical kind of food. Salty but sweet. Soft and complete.
They remind me completely of fairy food! I have an obsession for fairies, and now their sweet berries too! These are honestly more than a super food, they're a magical kind of food. Salty but sweet. Soft and complete.
Me and a beet
I don't particularly love beets, but every foodie knows that they are very photogenic.
I hope these pictures and captions were inspiring. It's easy for me to take for granted the access to good food that I have. And the gifts of amazing teachings and experiences. Doing this reminds me of how lucky I am and how much I want to pass on the teachings I have been gifted.
xxx,
Eden
I don't particularly love beets, but every foodie knows that they are very photogenic.
I hope these pictures and captions were inspiring. It's easy for me to take for granted the access to good food that I have. And the gifts of amazing teachings and experiences. Doing this reminds me of how lucky I am and how much I want to pass on the teachings I have been gifted.
xxx,
Eden