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<< BACK TO ALBUMS

Wild Series: Blossoms, Greens and Juniper Smoke 2016

Beginning together with a walk on the land
One of our favorite teachers! Lindsay Dailey of The Oak Granary
Longtime friend and Wild Series instructor, the infectious JT Beggs
Reading the landscape
Learning the beautiful history and process of eating acorns
Everyone helps :)
Grinding acorns
Working together
Roasting nopales over the fire
We are grateful for the families that came!
Preparing jalapenos
Battered Huanzontle, led by our own Edith
Roasting cactus fruits
Making a wild foods mole, prepared with Quail Spring's own chickens
Becoming a fine meal
Working with acorns under the beautiful elm
Roasted cactus fruit
Removing seeds and skins
Pounding acorns
A basket of Valley Oak beauties
Lindsay making acorn flour
Leaching the acorn flour
Preparing chiles for harissa
Wild greens to fill the phyllo dough hortopitas
Homemade corn tortillas
Jenya and Jeannie prepare the filling
Folding hortopitas
A platter of delicious wild green hortopitas ready for the oven!
How much do we love this little guy?
He loves hanging with Auntie Jan!
Preparing thistle greens
Lightly roasted thistle greens
Maya!
Mole in process
Delicious alfalfa and pineapple agua fresca
The feasting begins!
Wild Greens Pozole, Roasted Thistle Greens, Wild Greens stuffed Hortopitas, Bay Nut Chicken Mole with homemade tortillas, Alfalfa and Pineapple Agua Fresca
Dan tending a beautiful oak
Kristin wildtending
Clearing dead branches
Cliff sharing his knowledge of wildtending
Jen moving the next round of dead oak
Walking into the elderberry thicket to check out some tended elders from last year
Lindsay sharing her passion for wildtending
Persian inspired wild herb and saffron rice
Mallow wrapped dolmas with wild herbs and greens
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