Edible Harvest
Eleva Potter, Stewardship in Action Teacher

This week in Stewardship in Action class students explored their connection to place, their land ethic and delicious edibles plants. Students first read Robin Wall Kimmerer’s essay The Honorable Harvest to gain a new perspective on how to view plants and nature as a gift and not just a resource. The class then came up with their own guidelines on how to harvest wild edibles respectfully and with sustainability in mind. Students were split into three groups to harvest leaves, flowers and fungi. The leaves group harvested dandelion, broadleaf plantain and wood sorrel for salad and raspberry and bee balm for tea. The flower group found colt’s foot, hawk weed, red clover and Queen Anne’s Lace for fritters. The fungi group looked for Lobster mushrooms to make into mushroom patties. After all of the groups found their treasures the class came back together in the garden to enjoy all of the different colors and flavors and gratitude for wild things!

students preparing wild edibles
students preparing wild edibles
students preparing wild edibles

Photos contributed by Eleva Potter