Don’t be the last one on your block to serve a feast of roots, berries and weeds. Washington’s lawns, parks and alleys are full of good things to eat, if you know how and where to look.
Dr. Bill Schindler, an associate professor of anthropology and archaeology and Director of the Eastern Shore Food Lab at Washington College in Chestertown, Md., will take the class foraging around Capitol Hill, then return to Hill Center to prepare and cook what has been gathered.
A strong advocate of traditional foodways, Dr. Schindler regularly conducts workshops on foraging, prehistoric diets, fermentation, charcuterie and butchering. And he practices what he preaches: A significant portion of his family’s diet is from foods they have hunted, gathered and fermented.
Schindler and class will very likely find lambs quarters, purslane, chickweed, poke, Japanese knotweed and other treasures often invisible to the untrained eye. While the final menu has yet to be determined, here is a sample menu from previous years:
Roasted Marrow Bones with a Wild Bitter Green Salad
Wild Spring Greens Casserole
Pesto of Wild Greens
Sourdough bread (fermented and baked by Dr. Schindler)
Wild Ice Cream