I cannot resist an invitation that promises I can learn about foodstuffs like wild leek, trout lily, spring beauty, cattail, wild parsnip, dandelion, and burdock – AND offers me a sample of dandelion jam on parsnip bread. I don’t have photos of all those things, but there’s a nice patch of Spring Beauty (Claytonia virginica) in the woods behind the Writing Studio and Bait Shop. The flowers are so tiny I thought it would be impossible to capture them “working blind” – but the little camera continues to surprise me.
Spring Beauty (Claytonia virginica) - Torch Lake Township, Antrim County, Michigan - April 25, 2012
Bruce Laidlaw read about my problems with cameras and sent me an email about a tough little number he’s used for underwater shots. He wrote: It is waterproof. So if it gets covered with sand, you can dip it in water. Also it is supposed to absorb a pretty good impact if you drop it (haven’t tested that feature). I use it when I am out in my kayak. Also, I have taken some underwater photos with it.
Stage one of my Deep Six geocache. Clues to stage two attached to the anchor. (Bruce Laidlaw)
That is just like Bruce. Ingenuity combined with a wicked sense of mischief. Geocaching is one of those things I tried and liked and then unaccountably haven’t done for a long time. Maybe I should go take the kayak out and do some more. But I digress.
What I should do is to meander along Kidder Road to Wagbo’s Springtime Wild Edibles program. The first workshop is on Saturday, May 12 at 12 p.m. and begins with a potluck in the Wagbo farmhouse. This is a good start. Then we’ll move outdoors at 1 p.m. for a hike through the 212-acre Wagbo property. The press release says that we’ll learn about foodstuffs like wild leek, trout lily, spring beauty, cattail, wild parsnip, dandelion, and burdock from Resident Naturalist Fischer Jex and Wagbo Program Coordinator Maria Wesserle. There will be recipes! There will be samples of dandelion jam and parsnip bread! The workshop is free. And the next day, Mother’s Day, you can go back over there for the Wild Leeks and Morels Walk. Yes, Maria is going to show you where to find some morels. Of course it’s been a funny spring, so who knows whether the morels will consent to be found, but that’s all part of the fun, isn’t it. I don’t see how you can go wrong.
Grubby paws with spring tonic: Wintergreen and wild leeks
Torch Lake Views 
tootlepedal
April 26, 2012
I like the principle of food foraging but being an idle so and so, I like my local grocer better.
Gerry
April 26, 2012
Our local grocers sometimes offer wild produce – like morel mushrooms – at prices that encourage me to get out in the woods myself. I’ll let you know how I do.
P.j. grath
April 26, 2012
Let us know how that dandelion jam works out, please. Sounds very–strange!
Gerry
April 26, 2012
I was intrigued. (I am often intrigued by food.)
Bruce
April 26, 2012
I spotted that anchor while snorkling years ago. One prong was stuck deep into a crack in the shale. Prying it out of the shale required many dives. Dragging it to shore was also quite a task. I thought I had found something valuable, but when I showed a photo of it to a dealer in nautical aftifacts, he shook his head. So it lay against a tree for years and its prongs were good for tripping people. But now it is put to good use.
Gerry
April 26, 2012
Waste not want not. Besides, it gave you something to think about. A challenge.
Martha
April 26, 2012
Dandelion jam sounds charming. I’d love to be on your edible hike, but I probably will have to work. People need their flowers, you know…
Gerry
April 26, 2012
I do. Flowers are charming too. Charm has its uses.
Pat Stites
April 26, 2012
Are the smelt running yet? Many a meal of morals (hunted same day), leeks (along with said morals) and smelt caught the morning of (12 pm-4 am) was eaten at my Mother’s table. And in the plenty full years, we would string and hang to dry many a yard of the tasty mushrooms, so we could enjoy them during the winter. Nothing says ” Spring” like a plate full of these wonderful things!!! Thank you for bringing these memories back to me. 🙂
Gerry
April 26, 2012
I have to make an awful confession. I . . . am not fond of smelt. I know, I know, but it’s true. Probably if I’d ever eaten them at your Mother’s table I’d have fond memories of them too. I went looking to see what news I could relate as to whether they were running or not. Apparently the answer is “Yes, but there just aren’t as many as there used to be.” Smelt are a fine example of my theory that we could deal with a lot of invasive species by eating them.
At least we can agree as to the morels. They are a fine, fine thing. And they have begun to appear. Heh heh.
Dawn
April 26, 2012
Dandelion jam sounds kind of good. I think. Would definitely taste it…if someone else made it!
Gerry
April 26, 2012
Doesn’t it though? I’ll try it for you and report back. I probably won’t make any, but you never know.
shoreacres
April 26, 2012
Oh, my. I remember morels. Yes, I do. Unfortunately, there ain’t no mo’ cane on the Brazos, and as far as I know there’s not a morel in all of the six surrounding states. So, I’ll wish you great good luck in finding them. What a treat they are.
Gerry
April 27, 2012
I believe we should export dried morels and pickled leeks to our bereft neighbors.
Karma
April 28, 2012
Dandelion jam and parsnip bread sounds like something the bunnies would be serving at their spring picnic! 😉
Gerry
April 28, 2012
I had not thought of it that way, but you are absolutely correct. Now I must think about a children’s story featuring jam-making bunnies. I like it.
flandrumhill
April 29, 2012
I’ve been eating dandelion greens from the yard for the past couple of weeks. Once you begin eating wild things, the grocer’s greens begin to taste a bit… bland.
I agree with Karma that the dandelion jam and parsnip bread do sound like something the bunnies would serve. Peter Rabbit’s mother was quite resourceful, making rabbit tobacco from lavender and drying a number of of other herbs. His sisters Flopsy, Mopsy and Cottontail regularly gathered blackberries but likely gobbled them up before their mother had a chance to make any jam from them. She might have a better chance making jam from dandelions which seem to have a much longer season.
sybiln
May 5, 2012
ever had dandelion wine ?
Gerry
May 5, 2012
No – Chris and I were going to make some a couple years ago but we never got around to it. I never even got around to going to Wagbo today for dandelion jam, as I am just a little under the weather, and thought it best to stay close to home and, er, hearth. So to speak.