Plants in all forms were very much on the agenda this week. With the poisonous plant test looming (a paper test not a taste test I might add) the first morning was spent refreshing our knowledge of key identity points and poisoning symptoms. In a change of pace during the afternoon, we walked through the rain armed with digging sticks and collected a range of wild edibles for preparing back at the camp.
Working together we sorted, cleaned and prepared a soup of wild roots and leaves, fried various roots and shoots and made a beech leaf salad. It became apparent that wild food is not to everyone’s taste though to be honest, some of the cooking processes were a bit lacking in culinary expertise. The general cry seemed to be “Take it back and fry it some more”
That said, an olive oil dressing with Jack-by-the-hedge and lady’s smock, poured over the salad of beech leaves and wood sorrel did taste good and was well received.
On Thursday we were treated to a full day of herbal medicine and the chance to make our own tincture. Many( including me) chose nettle as it seems that a good dose of nettle tincture cures just about everything. This was the first year that Tim Lane Msc.(Herb.Med) has delivered as part of the instructor course and on the whole everyone found him to be extremely interesting though some did struggle with the notion of using the humours as a diagnostic aid.
Friday was the trip to the coast. The weather was windy but sunny and we enjoyed several shore side plants such as sea purslane, scurvy grass and sea beet before getting into the tidal zone and foraging a whole range of sea weeds.
As per usual, Friday night was shower night, taken entirely in the light for a change. Cleaned and refreshed I set about preparing some of the forage from the day at the beach. Adding the sautéed sea purslane to rice infused with Jack-by-the-hedge and lady’s smock, I rolled it in sea lettuce. Raw it tasted very much of the sea, mineral and salty, with the outside of the sushi roll fried in a little oil, it became sweeter and reminded me somewhat of roast sweet corn.
On Saturday morning there was a peer lesson in smoking food (meat) in the field. We were shown how meat can be smoked in a relatively simple cupboard apparatus and participants could try some pre prepared smoked meat. Unfortunately owing to the plastic cooling pipe being too close to the heat source, I am assured that the meat had a toxic chemical flavour. We then built our own smokers over open fires. As an exercise it is a great one for making use of knife and fire lighting skills but in a day that is likely to be busy, it proved difficult to keep fires going and they often went unattended.
Once again, I was given the opportunity to reflect on the nature of inclusivity. Looking back to my posting from the first session, I see I had not written about how it felt during the hangi and oven cooking sessions to be unable to try any of the food prepared by/for the group and this was repeated during the smoking session.
I did come into this process with a keen awareness that being a vegan would single me out somewhat in the bushcraft setting but it still surprises me that after eight months my diet seems to be the defining characteristic by which some people relate to me.
The positive I take away is an keener understanding of the feelings of the child who doesn’t eat soup, or doesn’t want a pita bread pizza at one of my sessions and how they might feel singled out and less a part of the group. Not taking part in something as fundamental as food sharing is a powerful exclusion and I will certainly reflect on this when preparing food for any group.
At last, bark work, one of the high points for me. Interrupted only by the poisonous plants test, I spent the day stripping bask from trees (to be felled) and preparing the bark for manufacture. On Saturday a Cree berry basket, on Sunday a woven quiver. Bliss.