In my Wild and Foraged Foods class (fondly referred to as WAFFLE), we had to keep a field journal of our weekly foraging adventures. The journal encouraged reflection and the power of observation. Recently, I found my field journal which I rather enjoyed re-reading, and thought I’d share excerpts with you from time to time.
The class itself went far beyond the act of foraging as demonstrated below:
“Humans have been foraging for food since prehistoric times but the recent interest in wild and foraged foods raises interesting issues about our connections with nature amidst the panorama of industrially oriented food systems. From historical and economic perspectives to Traditional Ecological Knowledge (TEK) and culinary practice, this course will explore how we interact with, perceive and know our world through procurement of, and thinking about, wild and foraged foods. As the weather and social distancing permits, students will take part in foraging activities and hands-on experiences in order to engage the senses in thinking about the connections between humans, food, and the environment.”
WHAT: Violets (Viola)
Violets (Viola) are perhaps the first wild plant that I learned to identify (as an adult and when I showed interest) here in New England (US). An herbalist friend introduced me to them. I remember the first time I picked them, specifically to make vinegar. There was a bit of trepidation – would I unknowingly poison myself? Had I picked the right thing? All of this despite working through my checklist and feeling mostly sure. And to be fair, that trepidation saved me the second time around, for I had accidentally foraged periwinkle (Vinca major) as they’d been growing in the same area and I suppose I hadn’t been attentive enough. I’d even gone as far as to soak them in vinegar, but the color is what caught my attention and it is then I knew I had picked the wrong thing! ☠️
In our backyard beyond the trees, lies a stream where there has been much evidence of wildlife. I suppose the next step is to learn how to track animals, so I know who’s who and what’s what. I have concluded that the animals that come to drink water there are: foxes, bears, bobcats, coyotes, and deer. I know this because I have sighted a few of each. And in fact, if I wasn’t so afraid to run in to most of them, I’d return to that one spot by the stream where a patch of violets grows atop emerald colored moss.
WHAT I MADE:
There was the customary Floral vinegar and American jelly, but I wanted to explore its non-conventional culinary applications. Violet Jello. Jello in America, Jelly in other parts of the world, is one of the fun things I wanted to try with violets this past season. I added a touch of passionfruit juice to sweeten it, but I’ll be trying this with alcohol next season.
Inspired by the stream and the earth around it, I came up with: Burrata dusted with onyx cocoa powder, drizzled with honey and garnished with cacao nibs and a violet.
At the height of quarantine, I went backyard foraging often, this is one of the results: Carrot salad with scallion vinaigrette, garnished with wild violets and field garlic tops.
Wild Violet Salt: It was inspired both by some floral bath salts that I was making, and a hibiscus salt I made for a passionfruit margarita I was developing. You need only two things: salt, and dehydrated violets. I will say one of the things about wild and foraged foods, is the small window with which to work with. I have a notebook full of ideas, always waiting to see what the next season will bring. Happy and responsible foraging my friends.