BACKYARD SURVIVAL U TRAINING have certain foods that just don’t get along with our digestive systems. I’m not talking about being lactose intolerant or having issues with gluten. I’m referring to the fact that many of us are no longer able to wolf down Taco Bell at 3 a.m. without some serious repercussions. The same basic principle applies with wild edibles. Each person’s body is different, and the body changes over time. Learn what you can eat safely now, when medical help, as well as working indoor plumbing, aren’t issues. Continuing Education: Another possible learning resource is your local county extension office. They are the folks who manage the Master Gardener programs. Reach out to them and find out if they have someone who is well versed in wild edible identification who could work with you for an afternoon or two. You might be surprised — there could be existing classes you could join.
Plants by Lee Allen Peterson and The Forager’s Harvest by Samuel Thayer. See also “Urban Foraging” in Issue 8. An important thing to remember is you’ll need to be able to identify the plants at various stages of their development. Many guides only show what the plant looks like when it is
You’d be surprised at what you’ll find in your backyard once you know what to look for.
ready for harvest. By knowing what the plant looks like as it grows, you can spot it earlier and note the location for later.
A Simple Recipe An easy dish to make while you’re camping — whether
Plant Compatibility: Another important aspect of wild edible gathering and use is that just because the plant is ed-
off the grid or in your backyard — is something this author
ible doesn’t mean it will necessarily agree with you. We all
likes to call “campfire potatoes.” Here’s the recipe: Tear off a sheet of aluminum foil about 18 inches long. Spray the inside with nonstick spray. Wash a few red potatoes, then leave the skins on, and dice them into roughly 1-inch cubes or so. Lay those in the center of the foil. Add a couple of pats of butter and sprinkle with salt, pepper, and garlic powder to taste. Bring up the long sides of the foil roll them together down to the potatoes. Roll up the ends to make a nice, tight little package of goodies. Toss this on hot coals for about 10 minutes, then flip for another 10. Remove from the coals and carefully unwrap the foil. If the potatoes aren’t tender, wrap it back up and put it back on the coals for a bit longer. Add some hamburger, peppers, and other goodies before tossing it on the coals, and you have a meal fit for a ISSUE 11
Learning how to use a knife effectively is a survival requisite.
grid-down king.
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