I make a quick salad of various wild greens, smush some berries on top, blend with a little home-made mustard and local honey for a dressing. I also eat rhubarb, pea shoots, flowers, mushrooms (obviously) and whatever else catches my fancy. I wander all lunch hour and snack on whatever seems tasty. In the fall it’s great as there are chestnuts, cherries, crab-apples, etc. all over the place. I do prefer spring though, birch sap is pretty darn tasty. In the winter I snag some kinnikinik and conifer needles for tea.

Mind you, I can’t eat forage every day, or as a whole meal, it’s more of a supplement to my brown-bagged lunches.

I’m having a heck of a time identifying some of the specimens we collected, though a few have been easy once I looked into it. A quick note, don’t eat teh yellow coral-shaped ones we found everywhere, the only edible variety doesn’t grow here and is darn near indistinguishable without a microscope.

I’ll keep digging about the others and let you know.

Also, rhubarb harvested from your workplace and augmented with wild raspberries, choke cherries, gooseberries and saskatoons all of which can be tucked into a pie: heaven. Especially when you have an ice cream maker ready to go in your freezer at all times.