A big difference this year concerning our seed purchases is how we plan on gardening. We are hoping to make the transition from just backyard, hobby gardening into a small urban farm that will be offering produce for sale to the public. With a few exceptions, we are planning on growing more of what we are really good at, and less experiments. Our main for-profit focus this year is going to be salad mix and other greens, braising greens like collards and kale, garlic, radishes, turnips, tomatoes, zucchinis and whatever else that we have a good season with. We have gotten to the point that we have excess amounts of certain crops and want to parlay that into a small home business on the side. Eventually we hope to turn the farm stand into an urban CSA, and make more of a living off of our passion for growing food.

Due to these grand dreams and aspirations of becoming a high-volume producing urban farm, we have had to change the amount of seed we order. Instead of just small packets of radishes, we ordered a few varieties in the quarter pound packs. The same goes for salad mix, carrots, and beets. Along with the added amount of seeds and plants we hope to grow, we are also going to need a little bit more space to actually garden in. We are lucky, we have space to grow into, and if time and energy allow, we will be adding just shy of a thousand square feet of garden space this spring. These garden expansions will consist of an addition to our side garden (approximately 200 square feet): two terraced raised beds in our back garden (about 60 square feet), and the big project – raised bed gardens equaling about 650-700 square feet of new garden space. These new raised beds will be in our “new” side yard that we purchased a few summers ago and will become the main work horse for the urban farm project. Other hurdles we are going to encounter are successive plantings and crop rotations to make the most out of our available space. The good news is this – these are the best kinds of hurdles to have, ones that you can plan for, ones that fall within in your capabilities and talents, and ones that are inspirational – not just for yourself, but for others. This world is not getting any easier to feed, we just welcomed our 7th billion citizen and most of us live in cities and first ring suburbs. We are the farmers of the future – citizens taking their food security into their own hands and providing our families and our communities with healthy, fresh food. I am really looking forward to this upcoming growing season – a chance to get even more calluses on my hands, less sleep and a sorer back, and the chance to provide something that is truly positive to my community and the world. Cheers!

Chickens!!

I have lived my whole life in Minnesota, and being a dedicated Minnesotan, the weather is always something we talk about. If it ain’t 90 degrees and humid with mosquitoes buzzing in your face, it is 10 below zero and you had a near miss with frost bite on your toes while shoveling the side walk. Now anybody who has spent as much time as I have up here in the great white and wooded north, knows we have had winters where we have not received much in terms of snow fall, but nothing compares to the winter we are experiencing right now. Since the autumn equinox through now, we have had the most mild, and temperature – record setting winter to date. We have been breaking records for high temps almost weekly. Tonight as I write, it is the ninth of January, and depending on where you were earlier in the day here in the Twin Cities, it was almost 50 degrees!! 50 degrees on January 9!! We spent the afternoon outside in our backyard watching the chickens, enjoying the warming rays of the sun in just sweat shirts, and wondering to ourselves what the hell is going on with the weather.

Collard greens that have never quite died!! We were still picking off of them up until about a month ago!

We are not the only ones wondering what is going on with the weather right now either. The plants are also starting to get confused. Here is one article about a maple sugar producer whose trees are starting to have their sap flow. This would be great if it were March, but right now it is a little too soon. Being new to maple sugaring, I don’t know how this will impact the sugar season, I am not sure if anyone does at this point. Another example, a friend of mine who is only a few miles from my house told me that his irises and tulips are starting to pop up. Seasonally, irises and tulips are always some of the first things to green up and come back to life, do they know something we don’t or are they as clueless as the rest of us. Another concern of mine, due to the extremely nice temperatures we have been getting, and the almost non-existent snow, how are certain perennials and fall sown plants going to fair this winter. Because of the constant freezes and thaws and no snow to insulate the ground, will bulbs like garlic or potato onions be harmed or not? How about the hop and rhubarb rhizomes? How about the larvae of my arch enemy, the Japanese beetle. Those little bastards over winter in the ground and if we never get a huge ground freeze like we should, are they going to strike with a vengeance this coming summer? There are a lot of questions I have right now about the weather, and not just here in Minnesota.

Look at all that snow!!

2011 set a record for extreme weather events, events and storms that cost over a billion dollars each in destruction and other economic losses. This past year there were at least twelve of them. Gigantic snowstorms and record snow falls here in Minnesota and elsewhere, tornados, floods, wildfires, and huge droughts. The kicker, these extreme weather events are not isolated to just America. This is a world wide predicament that in my humble opinion is all the evidence we need to prove human influenced climate change, or as I once heard it put, not global warming, but global weirding! As much as a 50 degree day in January is nice and comfortable to be in, it also scares me a bit. Are we seeing the beginnings of a rapid climate shift? In my life time am I going to see a more temperate or Mediterranean climate here in Minnesota? Whose water tables are going to permanently dry up and see the rest of their topsoil blow away? Whose forests and wild areas are constantly going to be jeopardized by over harvesting of resources and wildfires? I don’t have the answers to any of these questions, but I do know one thing. It is all the more reason to be prepared for the unexpected. Having a wide variety of seeds to plant is always a good idea. Variety equals success! When one thing dies because it can not handle drought, having another one already planted that can survive a dry spell will insure some kind of harvest. Something I have learned this year is that having some way to extend your season (cold frames, large and/or small hoop houses, and greenhouses) is a great option to have ready. If I would have been more prepared and could have known about the mild winter we have had so far, I would still be pulling salad mix, spinach, and other greens from the garden! Maybe next year! Well, I hope everyone gets through the rest of the winter with a little bit of normality, I for one would love to see some real snow and at least be able to pretend that things are still somewhat normal! Cheers!

Owen and Freya at the pumpkin patch this autumn.

Welcome, all my dear and loyal readers. After an unplanned, and too long of a hiatus, Autonomy Acres is back! I am glad this blog is not one of my kids, I would be arrested for neglect and punished properly! However, I do not live a life of regrets and will not apologize too much for not posting for the last four months or so. Life has been busy, with some unexpected road bumps and hurdles, ups and downs, and tears and laughter. Life is amazing in the fact that nothing is guaranteed, nothing is written in stone, and the most unexpected things can happen. An example – this last fall, our son was suppose to start kindergarten. We were excited and nervous at the same time, Owen is a challenging kid who is very stubborn and strong willed, smarter beyond his years, and is the bane of any authority figure. We walked him up to the bus stop, said good bye holding back tears, and drove to the school to meet him and make the transition easier for him. We walked him to his classroom, said hi to the teacher (whom we had already met), made sure he was ready, and then said goodbye. We drove home with the expectation of seeing him in a few hours at the bus stop, but our plans were thwarted. We received a phone call in less than an hour telling us to come pick up our son. They couldn’t get him to go to the kindergarten rally and he had proceeded to shut himself in his locker. Without going into every little detail about what else happened, I will just leave it at this: The school fucked up in a bad way – the proper steps were not taken to help our son in adjusting to his new environment. Without the advice and consultation of trained social workers, we were told he needed to see a doctor if we wanted him to come back. We were told he had disturbing behavior and all this was said in front of him by the PRINCIPAL!! Needless to say we pulled him out of school and decided that day to start home schooling. It was not a decision we made blindly, it was something we had already been talking about, but we just weren’t sure if we were ready to commit to such an endeavor – well our mind was made up for us. After a period of extreme anger (at the principal and the school district) and mourning, we are the proud parents and teachers, of an awesome six year old! It hasn’t been easy, and some days it can be very frustrating, but we are figuring it out as a family. One aspect of home schooling that is hard for us is finding cool people to connect with. The majority of home school families do fit a stereotype – strict religious zealots that don’t want their kids taught evolution, want prayer in school, etc, etc… Here at Autonomy Acres we are atheist leaning agnostics, so it makes it hard to find like minded people to do home schooling projects/field trips/events with. But we are figuring it out as we continue moving forward. That is one of the main reasons I have not been posting lately, my brain has still been coping with, and trying to adjust to our new situation. Moving on…..

The sacred cow of Anarchy!

World events lately have been both inspiring and incredibly scary at the same time. Some days it seems like we are teetering on the brink of world wide revolution. The middle east and its’ Arab spring, the uprisings in Greece, the Occupy movement that has been sweeping the U.S. and other western countries. A general feeling that people know something is wrong with business as usual, and that something has to change. It is awesome to see so many people getting active – people coming together and marching and having their voices heard, people taking control of where their food comes from, having real conversations with their families, friends, and neighbors. When people start living – when they wake up from their TV shows, and their designer drugs, their Franken food, and their shitty jobs and long commutes, real change can happen and it is!! We don’t need talking heads to tell us that the economy is still in shambles, it is on the face and minds of everyone who has decided to wake up. The economy is not getting better, and most likely never will. This is the hard reality, we blew our load and now we got a huge mess on our hands. The answers don’t lie with more bailouts or a new president. Look what our congress is capable of – NOTHING. If congress had their heads up their collective ass, they would not be able to even agree upon that. This system is finished and I think we all kind of know it; it is just a matter of what comes next. This is where I get scared; I am not one for conspiracy theories, but there are a lot of powerful corporations and ruthless people out there who are still making a ton of money off of the sweat of the 99%. They don’t want this power and control to go away and are doing things to ensure they keep it. I truly believe they are scared by the potential power, we the people have if we can just stop fighting amongst ourselves and start creating the world we want to live in. This is where our power lies. It is in our refusal to keep playing their games, and by following their rules that gives us the power to change the world. Our power is in boycotting where ever we can the giant corporations that control our food, our communities, our abilities to think for ourselves, and our personal lives. Our power is in the DIY ethic – experts are overrated and we are all capable of so much more than what we have been told by all the “experts”. Our power is the realization that the bosses, the 1% need us, we do not need them. We are capable of changing this world on our own terms into a place that is based on mutual aid, respect for the natural world and its’ resources, a place that people are well fed and have access to real food. I don’t think this is too much to ask, in fact I believe it to be the only option if we are to move forward as a human race. Facing these challenges head on with all of our own unique talents is not an easy task to accomplish, but at least it is real. It is time to unplug the TV and get our hands dirty.

So, enough of the soap boxing. Yeah, we have a lot of challenges ahead of us – social, economic, and environmental/climate change issues are all demons lurking in our closets and hanging out underneath our beds. This brings it back to one of the main reasons I started this blog in the first place; to share my ideas about what I do in my personal life to confront these issues. I have some projects in the works that I hope to discuss in upcoming posts. Beehive construction, our plans on starting up a CSA, possible greenhouse/hoop house plans and designs, some more on DIY home brewing, basics on making your own soap, more From the Garden to the Table recipes and stories, and other topics that will be familiar to all you homesteaders out there. It is great to be back! ALL POWER TO THE PEOPLE!! Cheers!!

Two loaves of finished, summer baked bread, Yum!!

Last August I wrote an article concerning excessive summer heat and cooking outside. Well it looks like we are experiencing the same kind of weather, and this time maybe even worse. Where ever you live in America (maybe except for Alaska) everyone has been experiencing temperatures in at least the 90′s, and more likely up past 100 degrees. This kind of heat, along with the humidity, can be oppressive and deadly for many people. Window fans and air conditioners are working over time, swimming pools and beaches are packed with people, beer sales are up, and it is definitely not the time of year to be baking bread, unless….

This evening we tried another new experiment with cooking outside. My wife is a wonderful baker; breads, cookies, muffins, etc, but with this kind of summer weather, we are not real fond of the idea of turning on our oven. So we thought we would try baking bread on our grill. Karyn got the dough started in the afternoon, giving the yeast time to work it’s magic – to make the dough rise. About an hour and a half before we wanted to eat, I started to prepare the grill. I got out my bag of Royal Oak lump charcoal, an arm load of bricks and set to work. For this project I used more charcoal than I normally use because I knew I had to reach a temperature of between 300-350 for at least forty five minutes. My big grill is a Chargrill, and is basically a barrel set on it’s side, with an additional fire box for indirect heat grilling. I started coals for both the main grill and the fire box and was able to maintain a temperature of about 305 degrees. Not bad in my opinion!

You can see the brick perimeter, the Dutch ovens, and the side fire box at the top right of the photo. Not a fancy set up, but it baked bread very nicely!

Once the coals were going nice and hot, I built a perimeter of bricks to help hold in the heat and make it more oven like. Once that was completed, I also placed two, well greased, deep cast iron pans (Dutch ovens) onto the grill and let them heat up for about ten minutes. Once the pans were hot, we slid the doughy loaves into them, and covered them with lids. One piece of cast iron that we are missing in our arsenal of cast iron pots and pans is lids, so we used enamel canning pot lids, and they worked just fine. We did not open up the grill for about the first thirty minutes, and the first time we did check on the bread we were a little worried, it appeared to not be baking properly. We gave it another fifteen minutes before checking it again, and magically it was starting to look like a finished loaf of bread. After ten more minutes, we removed the Dutch ovens and flipped out the bread onto the cutting board. Wow!! The two loaves looked terrific, the bottoms were not burned, the tops were nicely browned, and when we cut through the first one, it was perfectly baked all the way through! Needless to say, the bread was delicious and we did not have to warm up our kitchen to bake it.

I think this way of baking will lend itself well to most bread recipes, but only a little trial and error can prove that. As far as the fuel is concerned, the lump charcoal I buy is about five dollars per bag. Unless I am smoking big pieces of meat for long periods of time, a bag usually lasts quite a while. For the bread, I used maybe a quarter to a third of a bag of charcoal. In terms of cost for fuel and for ingredients, my guess is that it cost us about five dollars, not bad for two big loaves of bread! So for any bakers out there, baking bread in 100 degree weather is not impossible, you just have to get a little creative, and experiment. Find your favorite bread recipe, some bricks if you got them, fire up your grill, crack open a cold one, and bake some bread! Cheers!

It is too easy to not pay attention to the fact that the tomatoes on that sandwich are harvested by hand; hands that are taken advantage of, hands that are poisoned, hands that are starved and are cold with pain, and hands that are over worked and underpaid.  It is these hands that make our home gardens so important and relevant to our times.  It is these hands that make Urban Homesteading/Farming a lifestyle.  It is these hands that we need to help.  We need to lighten their load by making ours a little bit heavier.  By growing our own produce, even if it is only one tomato plant out on the deck, we take a little pressure off these hard working people.  By adjusting and changing our lifestyles and diets, we can start to eat more foods in season that are grown in closer proximity to where we live.  Maybe those tomatoes on your sandwich aren’t so important; you know what, maybe that fast food sandwich isn’t so important either!   Maybe we need to rethink our whole setup!

It is only in the last 60 or 70 years that Americans started to step away from the production of their own food.  Many things came out of both WWI and WWII, one being the advent of modern industrial agriculture.  Synthetic petroleum based fertilizers, refrigeration, food preservatives, an ever SUB/urbanizing population, and the American idea of instant gratification.  There was no longer a need to stay on the farm, or to keep a backyard garden going.  The cities are where the new modern jobs were, lawns were a sign that said, “Yeah, I made it into the big time!”  Along with the suburbs came the advent of the fast food joint.  Burgers, fried chicken, pizza, and tacos could now all be purchased from the comfort of your car on your way back home from work.  Food no longer came from the farm or from the garden, or even from the local corner market, but instead from the big box grocery store or the fast food joint.  And this is where we are now.  Food shipped for thousands of miles and out of season to fulfill our American desire for instant gratification.  Asparagus and pears from Argentina, tomatoes from Florida – all just a quick car ride away.

In response to all this modern, high speed consumption are many positive steps we as individuals and communities can take to lighten the load of migrant farm workers and the planet alike.  Be aware of what you eat – check ingredients, pay attention to where it is coming from, is it in season?  Move towards a more local diet – join a coop, shop at an all growers farmer’s market, support local restraunts and bakeries, and do more cooking for yourself at home.  And lastly get your hands dirty – plant a garden if you have the room, if not find a community garden to join.  Get a few backyard chickens (they are great entertainment, plus you will get eggs!), start a compost pile or build some rain barrels.  It is those of us who have a privileged lifestyle that will have to make the most changes in the near future.  Peak Oil is a reality and we can either evolve to the circumstances of the near future, or that future will force changes upon us.  Either way big changes are coming, it is just a matter of if we are ready for them or not.  Go out and plant some tomatoes, enjoy the time in garden, and know that you can help lighten the load of someone who can use a little bit of help.  Cheers!

Hey, look at those horseradish roots 'mon!

Although we are barely into June, and the Summer Solstice is still two weeks away, the weather went from a sort-of spring like season to the dog days of summer overnight. The bulk of our gardens are in: 15 tomato plants this year and about the same number of peppers ( a mixed lot this year – jalapeños, Bulgarian carrot, Hungarian hot wax, and Wisconsin Lakes), the corn/squash/beans are in, spuds, lots of onions and leeks, direct seeded okra, collards, cabbage, Asian cabbage, bok choy, beets, turnips, garlic, herbs and other perennials. We are trying to do a lot more succession planting this year, so when the spring peas are done, in goes more beans and turnips (or beets, greens, or more radishes). Our gardens are always an experiment and we are always trying new ideas, techniques, and varieties of plants. Here are a few examples: this year I am mulching some of our garden walkways with cardboard buried in wood chips. The cardboard will help to suppress the weeds, the wood chips will hold in moisture and help break down the cardboard, and both will add organic matter and nutrients to the soil throughout the coming years. Another new addition to the garden are trellises for growing squash. One is a vine habit butternut squash, and the other is a vine habit zucchini that can be used for summer or winter squash recipes.

The start of our small apple tree nursery!

Up next are some updates on one of my new hobbies, grafting apple trees. As mentioned in an earlier post, I went to a grafting workshop this spring at the Seed Savers Exchange farm down in Iowa and was completely inspired to learn this skill. Since the time of the workshop, I mail-ordered rootstock, received a ton of apple genetics(scion wood) from a comrade in California, and have proceeded to graft another 13 trees. I am learning that grafting is a craft and not an art. Yes there are numerous ways to graft a tree, but there is not really room there for individual expression. Whether you are bud grafting or using the whip and tongue method, there are right ways and wrong ways and right tools and wrong tools. So far, from the three trees that I brought home from the workshop, only one graft has taken and is actively growing, the other two are either still dormant and healing or they are dead. The other thirteen trees were grafted about two weeks ago and just potted up today. I am a little more confident with the success rate with these ones than with my first three. My technique and patience got better with more practice .

A grafted Gano apple tree - An old time, yellow skinned apple flushed and striped with red, is crisp, juicy, and long storing!

One mistake I have made has been using the wrong kind of knife. A true grafting knife is beveled on only one side which allows for a very uniform flat cut. I have been using a pairing knife that has a sharp bevel on both sides of the blade. This makes for more of a chopping cut rather than a clean slice. Between now and next year I will hopefully either have bought a proper grafting knife, or grind down and resharpen (with only one beveled side) my current pairing knife. Overall I give the skill of tree grafting an A plus. This skill allows you to create and build new trees for a fraction of the cost of buying already grafted trees and will provide food for you and your family for years to come.

Staying on the subject of apple trees, grafting, and saving money; producing my own clonal rootstock for grafting apple trees has also become a fascination of mine. Why purchase rootstock when you can grow it yourself. After seeing instructions in the Raintree Nursery catalog, The Apple Grower by Michael Phillips, and talking to a few experts on apples, I realized that this too was within my skill level.

Suckers coming up from the rootstock of the Prairie Fire crabapple. The mulch will promote root growth and turn it into next years rootstock for grafting!

The Prairie Fire crab apple that I got this spring is grafted onto some kind of apple rootstock (most likely full sized apple tree rootstock), and it is sending up sucker shoots like no one’s business. Rather than cutting them off, I am leaving them and piling up rotted wood chips around the growing suckers. The idea is this: by adding a layer of organic matter that promotes root growth, these suckers will turn into next years rootstock. They will start growing roots where there are wood chips, I will add more rotted chips throughout the year, and next spring cut them free and graft onto them. At this point it is still just an experiment, but we should know in the next few months if roots are growing where I want them to, we’ll see.

The horseradishes' new home!

Last up for right now is horseradish. Armoracia rusticana is a hardy, vigorous perennial most likely originating in Russia. Well adapted to cooler climates, we thought horseradish would be a good addition to our Minnesota garden. We first planted it last year and have now moved it to its new location due to horseradishes ability to spread and take over. Horseradish propagates itself through its roots; any root that happens to get cut off and left in the ground will form a new plant. To solve this problem, we cut out the bottom of a giant plastic pot, dug a nice big deep hole, and buried the open bottomed pot in the hole. This should do a good job of containing the horseradish roots and prevent it from spreading. We will harvest for the first time this coming fall and will make a number of recipes with it. Mixed with white wine vinegar, sugar, spices of your liking, and whipped cream or mayo, you have a traditional sauce eaten with roast beef. Horseradish grated into a tomato based sauce (ketchup) is great with fish and shrimp, and one of my favorites is using it in the filling for deviled eggs. Horseradish also has traditional medicinal uses for coughs, toothaches, and many more. If using medicinally, always remember to do your homework, check with numerous sources, and if you still have questions consult with a professional.

Going into June most of my spring projects are done. The gardens are in, the chickens have a good home, my trailer is finished (so I can start hauling stuff), and the heat has been turned on. The temp right now is about 93 degrees and tomorrow will be about the same as today. I will be a happy gardener if we can get one good rain a week this year, I am keeping my fingers crossed. I hope everyone has a good growing season this year with bountiful harvests. Cheers!

Chickens!!

Welcome back everyone!  This is a post I have been waiting to write for a long time.  As mentioned in an earlier post, we have finally got chickens!!  On April 12 we picked up our day old chicks from a farm store and kept them in our house in a giant Rubbermaid container under a red heat lamp.  In the last month I have worked my ass off to finish building their coop, and if I do say so myself, it turned out pretty freakin’ awesome!  A few things to note on the materials used in the construction – ALL the lumber used was salvaged and recycled wood!  Most of it came from my place of employment; crating, pallets, and various other pieces of industrial lumber.  Some of the 2×4′s came from a dentist office that was being remodeled, the shingles were given to me from a neighbor, and the tar paper and drip edge were left over from previous home improvement projects.  Things I did purchase – hinges for the doors, eye bolts and latches, chicken wire, and really good Dutch Boy paint.  Screws and nails that were used get filed under overhead cost of running an urban homestead, and my time is free!  Anyways, here are the pictures – Enjoy!!

Here is the original box I started with over a year ago. The hole was cut out for the nesting box and an access door installed on the left side.

The rafters for the roof are installed, and the nesting box is built.

A close up of the nesting box.

Here is the inside of the nesting box.

The heavy duty, 1/2 inch roof has been put on.

Galvanized drip edge is nailed on to the perimeter of the roof.

Here is tar paper on the roof of the coop, left over from the re-roofing of our house.

Shingles from my neighbor installed on the roof and the nesting box.

Three veiws of the chickens door in and out of the coop. Think of a draw bridge on a castle, it is raised and lowered by a rope run through a few salvaged eye bolts.

Here are the posts that will become the foundation for the chicken run. In the background you can see our greenhouse on the left, and on the right part of our rain catchment system.

Here is the privacy fence for chickens, made entirely out of salvaged crating!

This is the human access door to the coop - used for cleaning and upkeep of the coop.

Salvaged linoleum on the floor of the coop. This should make for easy clean up and the occasional spraying out of the coop.

The finished, painted coop!

Freshly harvested asparagus and dandelion flowers!!

It has taken it’s sweet time to arrive, but I believe spring is finally here in Minnesota.  The dandelions are in full bloom, the lawns of the chemical aristocrats are full and green, and the first harvests’ (both wild and domesticated) of the season are starting to come in.  After waiting patiently for two years, we are finally able to harvest asparagus from our garden.  Asparagus officinalis, has been a cultivated plant since at least the time of the Egyptians, and has always been considered a delicacy because of it’s short growing season.  So far we have grilled it and used it in a quinoa salad, sautéed it in butter with onions, and have used it in a ham and cream sauce pasta.  As our patch of asparagus matures and fills out, I hope to be able to harvest enough to pickle it.

Mother's Day meal - Chipotle, raspberry chicken breast, quinoa salad with spring greens and asparagus, and beer battered, deep fried dandelion flowers!

Next up, Dandelions!  By far, these beautiful flowers and greens are one of my favorite plants (I have one tattooed on my forearm), both for culinary, and philosophical reasons.  Any plant that can grow in the cracks of concrete and society, and blaze the path for the return of wild(er)ness is a friend of mine!  I have been eating dandelions for about eight years now.  When I first moved into my house, my neighbor, who is of Lebanese decent, turned me onto eating dandelions.  We use the greens in salads and pasta, they can be used like spinach in Spinakopeta (a Mediterranean spinach pie) and any other way you might use lettuce or spinach.  Another aspect of dandelions that is overlooked is it’s contribution to healthy gardens.  Most people think of it as a weed, but dandelions are far from that.  Due to their huge taproot, they bring up nitrogen and other nutrients for other plants to use and they also attract beneficial insects for pollination.  The day that America can end it’s war against the dandelion will be a good day for our food security, our soils health, and the survival of the honey bee.

A plate 'O Morels!!

Another sure sign of spring is mushrooms.  Not just any mushroom, but the highly sought after and prized morchella esculenta, or also known as the Morel mushroom.  My son and I just found some yesterday while visiting my in-laws out in the country.  I have written about morels before so I won’t go into great detail, but for those of you who have never tried them, they are amazing.  We ate ours with chives from the garden and scrambled eggs.  Probably the best breakfast ever!  Depending on the weather, here in the Twin Cities we may have anywhere from a week to two weeks to continue finding them.  I have a new spot I am going to be hunting this year, and if I have any real success there may be another post about morels coming up!!

One last spring edible I would like to share with you is Garlic Mustard.  Alliaria petiolata, is a new plant to me.  I have heard about it, but never knew what it looked like.  All that changed a week or two ago when I found it growing in the back of my yard.  With the help of Wikipedia and a few wild crafting websites and books, I made a positive identification and mixed it in with a dandelion salad.  It is really good (it actually does taste similar to garlic), but it has a few down sides.  According to the Minnesota DNR website, garlic mustard is highly invasive and according to wikipedia, it also suppresses the growth of mushrooms in forests (maybe that is why it is getting harder to find morels in the spring)!  Anyways, now that I know what it looks like, it is all over the forest floor.  I will continue to use it as a salad green, but I will never feel bad about over harvesting garlic mustard, it is everywhere!  Now these are just a few examples of what you can basically get for free in the spring, don’t forget about burdock root, nettles, herbs like lemon balm, mint, chives and many other plants.  Keep your options and your palate open and you might find a new food that you can fall in love with!  Cheers!