Wild Greens Pesto + Starting Seeds + Juneberry + Food Revolution!

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Published on Thursday, 14 April 2016 23:15
Written by editor

Weekly offerings, happenings, and know-how of Ashevillage & friends.
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[FREE ONLINE SUMMIT] 5TH ANNUAL FOOD REVOLUTION SUMMIT

Knowing how vital food is, the Food Revolution Summit interests us at Ashevillage...and we thought it would interest you, as well. Food is the foundation of good health—for energy, vitality, great sleep and mental focus. But what exactly is in our food? Never before has safe and healthy food been a more important topic. It affects us all. The Food Revolution Summit is an annual event where 25+ of the world's top food leaders and experts bust food myths while providing scientific facts. You can register for free and access dozens of informational and inspiring interviews. Dates: April 30-May 8, 2016. Cost: Free. Location: Global + Online. Read more & register for free for the Food Revolution Summit.

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Greetings PAOV

In the spring, at the end of the day, you should smell like dirt. ~ Margaret Atwood

A classic quote...and so true! The gardens are waking at Ashevillage Sanctuary and many of us smell like dirt, and well, several other aromas, too ;) Like apple blossoms, sun on skin, wood chips, and freshly baked serviceberry crumble as we clear the freezer of last season's harvest, making way for next month's gleanings. This week's newsletter further celebrates spring, enjoy!

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[WILD GREENS] SPRINGTIME PESTO OF COMMON WILD WEEDS

Most of us are surrounded by edible and medicinal plants that would make for a delicious addition to any pesto recipe; Dandelion, Plantain, Chickweed, Ramps, Garlic Mustard, Violet, Lamb’s Quarters, Wild Carrot, Yellow Dock, + Purslane, these are just some of the many abundantly growing green things that can easily be harvested and incorporated into a flavorful pesto. Really, any kind of green that you can eat raw would suffice, along with any kind of seed or nut (you don’t have to limit yourself to...) Read more & watch a video here.

Better yet, would you like to join us and learn all about wild foraging? The Wild Food & Fermentation Workshop with Sandor Katz + favorite local teachers offers just that. You can register here. "I can't compliment you enough on this event. This workshop completely exceeded my expectations and was truly one of the most powerful experiences of my life." ~ Chrysta, 2015 participant

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[GERMINATION] STARTING SEEDS FOR YOUR SPRING GARDEN

The Germination Process - All seeds contain specialized cells that mobilize and grow when the germination process is triggered by moisture, temperature and sometimes light. Moisture and stored nutrients energize the embryo, which contains the latent structures for a plant’s root, stem and leaves. Most vegetable seeds that germinate quickly (such as cabbage and tomatoes) enter their dormant state with mature, fully formed embryos. The carrot family is at a disadvantage, however, because most Umbelliferae seeds (think parsley, fennel and dill) need...Read more here.

Are you eager to learn more about growing food? Consider our Residential Internship at Ashevillage Sanctuary. Our summer session is full so this is a good time to apply for the Fall. You can find out more here. “My internship has been great! It’s exactly what I’ve been wanting. After being in school where I spent a lot of time behind a desk, steeped in academic thinking, I really needed this. Now, I’m enjoying being outside and doing other meaningful work. Learning by doing. Working with my hands. Being in my body. Getting my thoughts flowing. Doing something that is important to me…and to the world…” ~ Emily, 2016 winter intern

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[COMING NEXT MONTH] SERVICEBERRY, AKA JUNEBERRY...IN MAY

Serviceberry, also known as Juneberry, fruits here in Asheville in late May. We are getting our buckets ready to glean, for these bountiful fruiting trees are planted throughout the city in parks and commercial landscaping. A small tree or large shrub bearing many names, this American native plant is beautiful in early spring for its billows of lacy white blooms, and beautiful again in autumn for blazing color on the pleasing rounded leaves. In late spring – serviceberry is sometimes called Juneberry – the fruit makes for some magical...Read more here.

Want to learn how to make wild Juneberry mead? Check out the Wild Food & Fermentation Workshop with Sandor Katz + favorite local teachers. You can register here. "As a busy, widowed mother of 3 small children, I felt too unsure of myself to safely experiment with fermentation and foraging at home. This experience has demystified everything and I can't wait to begin feeding more nourishing foods to my family." ~ Jennifer, 2015 participant

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Enjoy this beautiful spring weather and eat your (wild) greens!
The Ashevillage Team
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2016 Hands-On Learning Opportunities
• [2-Week] [Certified] Permaculture Design Course
• [12-Month] Yearlong Permaculture School with Residency
• [5-Day] Wild Food & Fermentation Workshop with Sandor Katz
• [3.5-Day] 7 Different Permaculture Workshops this July & August
• [2-Month & 5-Day] Resilient Living Workshop & School with Residency

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