After completing my Maker Faire projects I jumped immediately into creating new whirligig parts to replenish my dangerously low inventory. I hustled a few days resawing and planing cypress lumber for propellers and processing poplar lumber into the various whirligig hubs. It’s amazing what a mess I can make of the workshop doing all that work. I’m also amazed at the amount of unusable lumber bits and imperfect parts that result from the task.
Call me frugal, but I save all the imperfect lumber and parts to use on many personal projects. One of these projects is the Whirligig Wind Farm. Each windmill is constructed from scraps and seconds. I prepared all the parts simultaneously but was unable to assemble the projects because I needed to help Amy tidy the yard and such for a party we were having at our home. While scrambling to organize the workshop I tossed all the completed parts into the kindling bucket.
An hour or so later I realized my mistake, dug everything out of the bin and assembled the windmills. The windmills were installed in the yard and party visitors to were invited to take one home. They were all quickly claimed and are now at their new homes. It feels good to take trash and turn it into something fun.
“I’m looking over a four-leaved clover” ~ Mort Dixon
Continuing my Spring foraging theme I’m sharing my favorite easy-to-find foraging treat, wood sorrel. There are many varieties of wood sorrel and they’re fun snacks to eat. I’ve dubbed the refreshing and delicious snack “sour patch candy” because the flavor is that of tart citrus zest. The warm weather has brought this bounty to the neighborhood and nearby Watsessing Park. It’s rich in vitamin C and the leaves, stems and flowers are edible.
Wood sorrel is often misidentified as clover, these are not the same plant. Wood sorrel has heart-shaped trifoliate compound leaves popularly associated with St. Patrick’s Day, shamrocks and leprechauns. Clover, the true shamrock, generally has oval-shaped trifoliate leaves often marked with a chevron. Generally speaking clover is edible as well but not nearly as delicious.
When you’re out and about and you stumble on some wood sorrel you should snatch up a few leaves and give it a try. Word to the wise, avoid heavily trafficked dog walking zones, or wash off your stash before digging in.
“And I can taste that honeysuckle and it’s still so sweet” ~ Little Big Town
Rounding out my wife Amy’s duplet of Spring unfailing foraging finds is aromatic honeysuckle. The other treat, mentioned previously, is teaberry. Last Friday my wife kindly allowed me to sleep in while she and Fleur went for their morning walk. Their adventure led the two through Watsessing Park.
When I rolled out of bed, after they returned home, I checked my phone and found Amy sent me this photo of honeysuckle. I was jealous because I’ve been waiting for these treats to bloom. I have to admit honeysuckle is not on my radar because it’s usually something Amy so quickly identifies and mentions. This year, due to my growing interest in foraging and this blog, I’ve been keeping an eye open for the snack.
In previous years I can recall Amy presenting me a delicately extracted stamen of the honeysuckle flower allowing me to taste the sweet nectar. When I had the opportunity to visit Watsessing park I gently tugged a stamen and it split in half. Impatient, I just snipped a whole blossom and chewed on it. The bloom tasted like a flower with an appetizing dusting of powdered sugar. Success!
A word of warning for new foragers, myself included, many varieties of honeysuckle have poisonous berries and leaves. Lonicera japonica, the variety of honeysuckle which grows in my neighborhood, is not a toxic variety. Please investigate the safety of your specimens before making a meal sized portion of honeysuckle from your neck of the woods.
A few weekends ago Amy, Fleur and I hiked Parker Cabin Mountain at Harriman State Park. Shortly after parking the car and getting on the trail Amy stopped in her tracks, as she always does, at the sight of tiny trailside teaberry leaves. It’s fun to pluck a few leaves to chew and taste the wonderful one-of-a-kind flavor.
Suddenly she, and in turn I, burst into an excited frenzy as we found ourselves surrounded by the little red berries! Fleur stood impatient and confused as we scurried through the brush plucking a snack size quantity of the tasty gems. It’s invigorating to start a day hiking with an appetizer provided by Mother Nature.
Tiny yellow flowers caught my eye as I sipped filtered stream water on the various peaks we climbed. I didn’t know what type of flowers these were but I spotted too many to pass them by any longer. I sampled a flower; it tasted like a flower.
Back home, after some research, I learned what I ate was the flower of a Common Cinquefoil, commonly known as Five Fingers. A little internet browsing revealed the Common Cinquefoil plant and root is a medicinal / edible plant with astringent properties. There was little mention of eating the flower, but next time I’ll give the leaves and maybe the roots a taste too!
Spring is here and with Spring comes green and pretty flowers for all to enjoy. Personally I couldn’t wait for it to unfold. All winter I’ve had the urge to get my forage on. Now that it’s here it’s time to finally dig in! Many dandelion flowers have made their way to my belly while out walking about the neighborhood. I’ll admit, some were sweeter than others.
Basswood trees are one of the first trees that come to life when as the weather improves. Every walk with Fleur included examining local basswood trees to see if they were ripe for the picking. All of the recent rain brought with it nature’s magic! The basswood trees went into overdrive, many from bud to leaf overnight.
Luckily there are plenty of buds to be found. The leaf buds have a soft texture and taste slightly sweet with a mild cucumber flavor, though my palette is not expertly trained. The mature leaves are okay to eat as well but the green bitterness tends to increase with size and age. I have my eye out for more varieties of tasty morsels but they’ll come a little later in the season. Bon appetit!