This past week was plant week, and Tuesday's class was spent learning plant taxonomy, structures, and identification. We wandered throughout the land, geeking out on plants together and enjoying the gentle rain. Then, Wednesday's focus was on the harvest. The group drove to a nearby park/nature area called Tolt MacDonald Park and spent the day collecting wild edibles. My group's focus was on rose-hips, but as a whole we also gathered dandelions, chicory, apples, plaintain seeds, dock seeds, and blackberries, as well as a number of other things in smaller numbers. Although the actual harvest felt great, the highlight of the day for me--and for many others--was watching the salmon. The park is located along the Snoqualmie River, a major spawning site for many different varieties of salmon. Since arriving here, I have learned so much about the salmon and their importance here in the Pacific Northwest. I'd give you a low-down of the experience but my roommate Michelle has written a most beautiful entry specifically on them in her own blog. Check it out and remember she's a journalist so I'm no competition. :-) http://mosstrotter.wordpress.com/2011/10/05/a-great-gift-in-salmon-country/ .
However, Thursday was my favorite class day yet. We took a trip to past-instructor Alexia's homestead for a day of permaculture and food processing. Her house is kind of like a dream-come-true for me. She has a beautiful garden, ducks and rabbits running around the yard, horses, a few yurts for extended community, a composting toilet, and SO MUCH FIBERWORKS. The rooms were scattered with looms, spinning wheels, bundles of wool, multicolored yarns and knitting needles. If you know anything about me you know that I LOVE working fiber, so I was pretty much in a state of awe the entire time I was there. :-) Alexia is going to teach me some more advanced knitting techniques in the future. Score!
Anyways, enough ranting. We spent the day in groups, cleaning and preparing our harvest for eating and storing. For the morning lesson, we rotated between three stations (you will soon see why I was so pumped about this day): canning apple butter, dehydration of meats and berries, and creating dandelion and fruit vinegars and honey infusions. So, I can now check off a few of my new skills I wanted to acquire here. Wahoo! I was especially inspired by the dehydration station. One of our apprentices, Sam, had gotten really excited about dehydration around this time last year and had brought a number of his experiments in for us to try. These concoctions included dehydrated yogurt, applesauce, sliced veal heart, all kinds of different meats, fruits, kale, berries, fruit leather, and on and on.
Let's just say I know EXACTLY what I want for my 21st birthday. No, not hard liquor and a night on the rocks--an Excaliber 3900. Hahaha, what a name, right? It's a 9-tray dehydrator with a 10 year warranty and a bunch or different settings for each unique type of food. There is even a hot-air blower that circulates the air evenly so that you don't have to move the shelves around throughout the process. Perfect for garden harvest storage, fruit storage for the winter, seed saving, paper making, hide glue drying, leaf-pressing, etc. So many of the things that I'm so excited to learn and to do. Sooo... if anyone was looking for a birthday idea, throw a few dollars at my parents to help them out on this one. Tehe. Plus, this present will give back someday when yee'all get some of my home-made dehydration experiments. No pressure though, sending me some good energy works too. :-)
Anyways, the rest of Thursday's class was a sort of free-for-all, with a number of different projects going on throughout the house--hazelnut smashing, rose-hip syrup, cedar tea, lichen dyes, wool spinning, applesauce stirring, dandelion/chicory coffee, and more! Though I had processed most of these foods before, in one fashion or another, the overall experience for me was something much greater. The most beautiful thing about this day was that it felt so ancestrally right. We all just floated between activities and shared jokes and songs and laughter. You could be in the kitchen sharing stories and food with one group, and hear music and hearty laughter floating in from the porch, and look out the window to more of your friends dancing around the stovetop stirring the cauldron of mush.
I don't think I have ever felt this at peace or laughed this often in my whole life. It's not just about the skills here... they are just a tool for connection. A connection to people and to place. Here, it is connection that I am learning to value above all else. I am so excited to extend these threads home with me in December and share these connections with you all. Let's continue weaving this basket, shall we?
P.s. I'll have pictures for this entry soon. :-)
However, Thursday was my favorite class day yet. We took a trip to past-instructor Alexia's homestead for a day of permaculture and food processing. Her house is kind of like a dream-come-true for me. She has a beautiful garden, ducks and rabbits running around the yard, horses, a few yurts for extended community, a composting toilet, and SO MUCH FIBERWORKS. The rooms were scattered with looms, spinning wheels, bundles of wool, multicolored yarns and knitting needles. If you know anything about me you know that I LOVE working fiber, so I was pretty much in a state of awe the entire time I was there. :-) Alexia is going to teach me some more advanced knitting techniques in the future. Score!
Anyways, enough ranting. We spent the day in groups, cleaning and preparing our harvest for eating and storing. For the morning lesson, we rotated between three stations (you will soon see why I was so pumped about this day): canning apple butter, dehydration of meats and berries, and creating dandelion and fruit vinegars and honey infusions. So, I can now check off a few of my new skills I wanted to acquire here. Wahoo! I was especially inspired by the dehydration station. One of our apprentices, Sam, had gotten really excited about dehydration around this time last year and had brought a number of his experiments in for us to try. These concoctions included dehydrated yogurt, applesauce, sliced veal heart, all kinds of different meats, fruits, kale, berries, fruit leather, and on and on.
Let's just say I know EXACTLY what I want for my 21st birthday. No, not hard liquor and a night on the rocks--an Excaliber 3900. Hahaha, what a name, right? It's a 9-tray dehydrator with a 10 year warranty and a bunch or different settings for each unique type of food. There is even a hot-air blower that circulates the air evenly so that you don't have to move the shelves around throughout the process. Perfect for garden harvest storage, fruit storage for the winter, seed saving, paper making, hide glue drying, leaf-pressing, etc. So many of the things that I'm so excited to learn and to do. Sooo... if anyone was looking for a birthday idea, throw a few dollars at my parents to help them out on this one. Tehe. Plus, this present will give back someday when yee'all get some of my home-made dehydration experiments. No pressure though, sending me some good energy works too. :-)
Anyways, the rest of Thursday's class was a sort of free-for-all, with a number of different projects going on throughout the house--hazelnut smashing, rose-hip syrup, cedar tea, lichen dyes, wool spinning, applesauce stirring, dandelion/chicory coffee, and more! Though I had processed most of these foods before, in one fashion or another, the overall experience for me was something much greater. The most beautiful thing about this day was that it felt so ancestrally right. We all just floated between activities and shared jokes and songs and laughter. You could be in the kitchen sharing stories and food with one group, and hear music and hearty laughter floating in from the porch, and look out the window to more of your friends dancing around the stovetop stirring the cauldron of mush.
I don't think I have ever felt this at peace or laughed this often in my whole life. It's not just about the skills here... they are just a tool for connection. A connection to people and to place. Here, it is connection that I am learning to value above all else. I am so excited to extend these threads home with me in December and share these connections with you all. Let's continue weaving this basket, shall we?
P.s. I'll have pictures for this entry soon. :-)