We have 210 acres, much of it wooded, and that means there are all kinds of edibles out there growing wild, including blackberries, raspberries, blueberries, mint, oregano, mullen, chamomile, mushrooms, fiddle-head ferns, and wild cucumbers.
We pick and can the berries, as jam and other preserves.
[pictures of the canning process]
We’ve started collecting chaga fungus (inonotus obliquus),
[pictures of chaga, on the tree and being dried]
which can be used to make a tea with some interesting medicinal effects.
We are always working to increase our knowledge of foraging and wild edibles, and hope to expand the list of wild foods that we can find on the property.