December, a Short Walk.

Took a short walk with my boys today, and I took a few pics.

011

These are ground cherry (Physalis spp.) husks. This time of year most of the fuits have either been eaten or have gone bad, but we did find one good one for my 3 yr old in this small patch. (Learn more about ground cherries in my DVD. See side bar to order.)

001

This is stinging nettle (Urtica dioica). It is a a nutritious edible, but should be cooked to remove the sting. (This is another plant covered in my DVD).

006

The holes in this tree (pretty sure it is an apple tree) are made by a yellow-bellied sapsucker (Sphyrapicus varius). They tap the trees for sap. Many other species of birds drink from the holes, including humming birds. Insects also like to drink the sap, but often get stuck in it. This provides the sapsucker with 2 snacks when they return to the tree later.

Thanks for reading,

Nate

November 2016.

Today was the final class of my 2016 Foraging and Rewilding Course. I certainly did not expect to be teaching my November class in shorts and a t-shirt, but it was that kind of day today. We had a laid back class. I demonstrated a couple “primitive” traps, William Padilla-Brown showed us some wild mushrooms, and Kenny Point taught friction fire.

006
William IDing some mushrooms.
033
Kenny just as the tinder bundle burst into flame.
038
Modified Paiute Deadfall.
046
Lift Pole Snare.

You can find William on Instagram @mycosymbiote, and Kenny Point on Facebook @ https://www.facebook.com/KennyPoint

Thanks to everyone who took part in this course, and thanks for reading!

Nate

 

 

A simple meal.

152

Last evening’s supper was grass fed beef with common milkweed (Asclepias syriaca), honewort (Cryptotaenia canadensis), red clover (Trifolium pratense), white clover (Trifolium repens), cleavers (Gallium aparine), catnip (Nepeta cataria), bee balm (Monarda didyma), violet (Viola spp.), mile-a-minute (Persicaria perfoliata), ground ivy (Glechoma hederacea), and common chickweed (Stellaria media) cooked over the fire.

Before anyone freaks out that I harvested milkweed, and did not leave it for the butterflies, I should say that I harvested it from an area of my neighbors field that gets mowed regularly. There is a nice stand of it that they don’t mow right next to it.

Everything was cooked over the fire, but I did boil the milkweed in advance.

I am not exactly a very good cook, but you can’t go wrong with foraged greens over the fire.

Thanks for reading,

Nate

Invasives in the garden.

Checked in on my feral garden today and found a couple of invasive and weedy plants. No problem, with all the rain here recently, it was easy to pull them as young plants, and put them to use.

190

1st a found a few baby mile-a-minute (Persicaria perfoliata) plants. Many people hate this plant, and I can see why, it does climb over everything and has recurved thorns. That being said, I have been a lot bigger fan of the plant ever since a friend mentioned that it is edible.

196

Of course later in the year, when it is tough and covered in thorns, you only want to eat the young leaves, but when they 1st emerge you can eat the whole above ground part of the plant. They have a nice lemony taste. I pulled them, discarding the roots and eating the tops.

208

The other species that I found was Asiatic dayflower (Commelina communis). It is considered invasive by some people, but to me it seems more weedy, just growing in disturbed areas. Anyway, I let a lot of it grow in my garden, because it is beautiful in flower, and because it is a great edible. The ones I found sprouting today were in an area where I am trying to grow turnip rooted parsley from seed, so I don’t want the competition from the Asiatic dayflower. I pulled the ones I found, and transplanted them to another area, where they can still provide food, but not be in the way of my parsley.

Here is a sample profile of Asiatic dayflower from my dvd.

 

Thanks for reading,

Nate

 

A Simple Meal with Spring Greens.

001

I’m not much of a cook, but this time of year it is easy to make great dishes that use weeds. Today’s lunch was gluten free pasta and grass fed beef, with stinging nettle (Urtica dioica), common chickweed (Stellaria media), dandelion (Taraxacum officinale), broadleaf plantain (Plantago major), violet (Viola spp.), cleavers (Gallium aparine), bee balm (Monarda didyma), red clover (Trifolium pratense), field garlic (Allium vineale), and broadleaf dock (Rumex obtusifolius).

All the greens where harvested within a 2 minute walk of our house. Most of them were growing within 30 feet of the door. I may never get to the place where I can eat only wild food, but who cares when it is so easy to a a little diversity to our diet.

Thanks for reading,

Nate

 

Morels in the Snow?

001

This morning I awoke to snow. Large flakes falling heavy on an April morning. My 1st thought was, hmm, I have never found morels in the snow before. So I got ready, and headed over to my favorite morel spot (the same one I wrote about here). The path to my spot was beautiful.

003

When I got to my spot, I saw that most of it was too covered in snow, but a few of the prime areas were more clear, because they were protected by a pine and some shrubs. Right away I found the one above. As I mentioned last time, I like to leave the 1st one, so I kept looking.

013

It took me a while, but found one in slightly more snow.

022

I picked it, and scanned the surrounding area.

034

I ended up only harvesting two. Not exactly a lot of food, but as I had expected, finding morels in the snow was a magical feeling.

Thanks for reading,

Nate

 

Approaching Plants, Spring Class.

032

Approaching Plants:
In this class we will discuss how to approach plants in our local ecosystems, as well as gain hands on experience foraging and more.

There is a heavy emphasis on edible wild plants,
but other topics covered include sustainable/regenerative harvest, simple wooden tools, how plants can be the foundation of both nature connection and rewilding, and how plants can teach us to read the landscape.

When: Saturday May 14 from 10-2.

Where: Millport Conservancy, 737 E Millport RD, Lititz, PA

What to bring:
Weather appropriate clothing, shoes you don’t mind getting muddy, water, and a packed lunch.

This is an in depth class, but is meant for both beginners and intermediate students. If you are more interested in a shorter plant walk, contact me to book one.

The class is $35 but no one will be turned away for financial reasons.

PLEASE REGISTER by using the Paypal button at the bottom of the page. or by contacting me at nathanrupley@yahoo.com if you need an alternate payment method or sliding scale.

Thanks,

Nate


Buy Now Button

1st Morels of 2016.

101

Yesterday my kids and I went to the creek/woods where I have my morel spots. It is earlier in the season than I usually find them, but I tend to go on the later end of the season. We went to my best spot, and I looked around while the kids played. After a couple minutes, I spotted the one pictured above. Part of being a forager is being a good caretaker, so I generally leave the 1st one, and harvest moderately after that. It took me a little while, but I found and picked the one bellow.

111

After that, all I managed to find was one more little one that was just emerging from under the leaf littler. I left it to grow, but am hoping there will be more popping soon.

109

While we were at the creek, I figured it would be nice to return the favor of all the wild food we pick there, so we gathered some litter on our way back to the car.

170

We collected a grocery bag full in no time. We will need to go back soon, this time with full size trash bags. It is always important to try to find ways to have a reciprocal relationship with the places we gather. Some times it feels overwhelming, but every little bit makes a difference.

Thanks for reading,

Nate

Moss Art.

Recently I have been posting a lot of book reviews, and plan to post many more, but I just wanted to share a few photos of moss that I took yesterday. While I love foraging, I am an artist at heart, and have been increasingly learning to slow down and observe all the tiny details of the world around me. I’m considering a book of my nature photography, but not sure. Anyway, enjoy these pics.
083033090
Thanks for reading,
Nate