Sea Week

With the rapidly approaching summer break we decided to spend a few days talking about Sea- Safety and Survival Skills. As a part of this three day seminar, students were asked to scavenge the beach and forest for wild edibles. Volunteers from the community included Kenny Carl, Bob Barton, and Sally Dybdhal. Robin Hasselquest and John Hyde from the forest service helped students to identify edible and poisonous plants. Thanks to all the volunteers who shared their knowledge on harvesting wild food!
Indian Celery or Cow Parsnip can cause painful rashes in the summer months but the young, spring shoots are delicious and reminiscent of celery (hence the name). Peel the outer bark off before eating raw and prepare your immune system for a Vitamin C boost.

Dandelion leaves are best before the flowers appear. These can be eaten raw or cooked. The smaller the leaves, the less bitter.
YUM! Little Fiddlehead Ferns are best when the fiddlehead is still tightly curled. Simply remove the plant at the base, rinse off the brown peels, and saute'. The entire stem is edible not just the fiddlehead!

The emerging leaf buds of Devil's Club must be picked when the spines on the undersides of the leaves are still soft. Throw these in a soup or saute' them with some olive oil and garlic.

Another intimidating & prickly plant, Nettles become friendlier when roasted or steamed.

One of Alaskan's favorite summer treats, Fireweed must be eaten when they first emerge. These have a taste similar to wild asparagus. When boiled these shoots loose some of their bitterness.
More Pictures of Sea Week.