Dining withMother Nature

Table of Contents

1. Tools & Equipment2. Building a cooking campfire3. Preparing a proper Dutch Oven

Plants & Berries4. Blackberry 5. Huckleberry 6. Clover 7. Dandelion 8. Salal 9. Thimbleberry

Sea Plants & Sea Weeds10. Sea Asparagus 11. Sea Lettuce & Dark Sea Lettuce 12. Purple Laver

Campfire Treats13. Bannock14. Banana Boats15. Baked Caramelized Apples 16. Orange Brownies17. Campfire Cinnamon Rolls18. Dutch Oven cheese pulls 19. Grilled cheese20. Peach Cobbler

From the Kitchen of Mother Nature

To Start a Cooking Fire- Charcoal briquettes- Hatchet- Kindling- Green sticks or a grate

For Cooking- Large pot with a lid or Dutch Oven- Tin foil- Tongs

For clean up and safety- Small straw broom- Heat resistant gloves- Bucket for water & collecting berries

What you will need

From the Kitchen of Mother Nature

Step 1: Select a re site at well away from bushes or any combustibles.- Make a U-shaped perimeter using large rocks or green logs (if using logs, wet down from time to time)- Put a large at rock at the rear of the re pit to act as a chimney.

The "chimney rock" will help direct the smoke up and away.

- If re pit is already a circular shape that is ne as well

Step 2: Fill the re area with crumpled paper or dried leaves.- Lay kindling over paper/leaves in layers, alternating direction

with each layer.

- Gather thin splits of wood or small dead branches Do not put kindling down "teepee style".

The whole re area should be covered with the kindling

stack.

- Set a bucket of water near the re area. Light the paper to

start your re.

Step 3: When kindling is ablaze, add rewood. - As soon as the last ames die down leaving mostly white coals,

use stick to push the coals into a higher level at the back end & lower level at the front.

This will give you the equivalent of 'Hi', 'Med' and 'Lo'

cook settings. Or, keep coals level.

Tip: Keep wood roughly the same size.- Use hardwood or hardwood branches if available.

- Distribute wood evenly over re bed.

To cook: set grill on rocks or wetted green logs. - Put food directly on grill or in cookware and prepare your meal.

If cooking directly on the grill, a small spray bottle or squirt gun

is handy for shooting down any rogue ames.

- As the re diminishes, gather coals to one area get the most

heat from them.

Building a Cooking fire

From the Kitchen of Mother Nature

Dutch Oven Temperature Gauge

300 14 8325 15 9350 16 10375 17 11400 18 12425 19 13450 20 14500 21 15

Temp. F Top Bottom

Dutch ovens are made of cast iron and retain heat extremely well. They stay warm for hours and hours after cooking.Great for slow cooking such as stews, chili & roastsAlso used for breads, rolls, cakes & cobblers

Secret #1: Start charcoal as soon as you can, it needs time to warm up (20-30 min)*By the time everything is mixed the coals will be ready!

Secret #2: Coals must be arranged evenly on top and bottom

Secret #3: Line the inside with foil. This will prevent any sticking and generally less clean up.

Cooking with a Dutch Oven

HOW TO EAT:- Edible raw- Berries can be used for jam, jelly- pick for cereal, yogurt- mash into a spread for toast or crackers- Dry berries for storage

From the Kitchen of Mother Nature

INFORMATIONSeason: August - mid-October- mature berry is very sweet.- bush has formidable thorns.- varieties in British Columbia are: Himalayan blackberry, Trailing blackberry, & Highbush blackberry

Fact: the blackberry is an example of a compound berry, since it consists of a tight cluster of smaller parts, resembling a raspberry.

BLACKBERRY

From the Kitchen of Mother Nature HUCKLEBERRY

INFORMATION- plant is a deciduous or evergreen shrub.- varieties in British Columbia are: Thinleaf huckleberry & Evergreen huckleberry

Where they grow:- Grows in forests in montane and sub-alpine areas.

HOW TO EAT:- berry is sweeter than the Red huckleberry.- berry is picked and enjoyed as jams, jelly, and pie

Nutrients:- berry is high in vitamin C.

Season: Mid-late August

From the Kitchen of Mother Nature

CLOVER

INFORMATION- varieties in British Columbia are: Red clover, Alsike clover, White clover & Springbank clover.

Where they grow:- grows in a wide range of terrain, look in disturbed soil areas

WARNINGS:- difficult to digest, can cause bloating.- red clover in autumn should be avoided or not be eaten in large quantities due to alkaloids.

HOW TO EAT:Delicious is salads, sandwiches, & wrapsYou want the clover to be young and fresh, whether white or pink or red. - white clover is the better tasting of them all.- above-ground parts can be eaten raw- best when cooked or dipped in saltwater (counteracts bloating)- flowerheads can be eaten raw, dried or cooked- flowerheads and seedheads can be ground into flour- sprouts have the best taste

Season: year round when grasses grow - evergreen perennial

From the Kitchen of Mother Nature DANDELION

INFORMATIONWhere they grow:- plants that grow in shade where there is less or no sunlight are least bitter- grows in a wide range of terrain, look for dandelion in disturb/cultivated soil areas.

WARNING: Avoid using dandelion if you are pregnant or breast-feeding.

HOT TO EAT: - all parts of plant are edible- Eat in salads, root is used as a coffee substitute, flower is used in salads

NUTRIENTS: leaves of dandelion con-tain same amount of calcium as cup of milk- Contains vitamin: A, B1, B2, B3, C, E- Minerals: chromium, iron, magnesium, manganese, phosphorus, potassium, sodium, selenium, silicon, zinc- Is known to be one of the safest and best diuretics because of its high potassium content

Season: Perennial meaning it reproduces for 2 or more years without re-planting

From the Kitchen of Mother Nature

SALAL

INFORMATIONWhere they grow:- plant grows in coastal areas and forms deep thickets- under evergreens & deciduous trees where most shrubs will not survive

Here's a fun thing to do with Salal leaves: - pick a nice healthy leaf & roll it into a cone. It makes a tiny natural drinking cup!

HOW TO EAT:- berries are mildly sweet with good flavour.- berries can be dried into cakes.- It is a power preservative which is excellent to use as a base to fruit leather

NUTRIENTS: loaded with vitamins and antioxidants that prevent degeneration and help us to live a long and sustaining life.

Season: flowers early spring / berries ripe to pick late summer August - Sept

From the Kitchen of Mother Nature THIMBLEBERRY

INFORMATION- mature berry is thin, coarse, seedy and has neutral taste.- plant has no thorns.- plant has large, maple-like leaves.

Where they grow:- grows in foothill and montane regions.

FUN FACT:- the thimbleberry is an example of a compound berry, since it consists of a tight cluster of smaller parts, resembling a raspberry. *Compound berries are generally edible.- Native Americans dried and stored these fruits for winter use.- People also used these plants to alleviate toothaches and applied Thimbleberry leaf powder on cuts & wounds to minimize scars.

HOW TO EAT:- young shoots can be peeled and eaten raw- make into jam by adding a bit of sugar or honey

Nutrients:- contain moderate amounts of vitamins and minerals that help in the growth and immunity of human bodyPer 100g Carbohydrates: 10 gm Fat: 0.33 gm Protein: 1 gm Calories: 47

WARNING: avoid eating wilted leaves, which can contain toxins.

Season: August - September

SEA ASPARAGUSFrom the Kitchen of Mother Nature

INFORMATION- plant is best when gathered before flowering.- varieties in British Columbia are Red glasswort & American glasswort

Where they grow:- grows in saltwater marshes & in the salty soil near high-tide areas

*Cut 6 lengths from the tips of the plants, leaving the shallow root system behind to bear more veg again next year.

HOW TO EAT:- plant is edible raw but better when cooked/boiled- top-half of stems can be harvested, allowing the bottom to grow a new shoot- plant has a salty taste

Season: best picked from mid-June through late-July

From the Kitchen of Mother Nature SEA LETTUCE

INFORMATION

HOW TO EAT Sea Lettuce:- edible raw.- should be washed well or soaked in water for two hours before using to moderate the flavor. - Use in soups and salads it can even be toasted over charcoal.

HOW TO EAT Dark Sea Lettuce:- looks very similar, and is also edible. - Unlike Sea lettuce, it turns a dark colour when dried

WARNING: blue-green algae found in freshwater lakes and streams is poisonous.

HOW TO EAT:Delicious is salads, sandwiches, & wrapsYou want the clover to be young and fresh, whether white or pink or red. - white clover is the better tasting of them all.- above-ground parts can be eaten raw- best when cooked or dipped in saltwater (counteracts bloating)- flowerheads can be eaten raw, dried or cooked- flowerheads and seedheads can be ground into flour- sprouts have the best taste

Season: all year, with large blooms in the summer.

Sea Lettuce:- consists of single, flat, tissue-thin sheet which is long and narrow or fan shaped.- usually about a foot in length, though can be up to 1 meter long.- colour ranges from very pale to emerald green, possibly with white margins

Where its found:- throughout the inter-tidal and sub-tidal areas and in tide pools- Dark sea lettuce is found dried on rocks (is dark green when dried)

From the Kitchen of Mother Nature PURPLE LAVER

INFORMATION- consists of simple blades only one or two cells thick and up to a meter wide, which are almost transparent

Where its found:- throughout the intertidal and sub-tidal areas and in tide pools- Dark sea lettuce is found dried on rocks (is dark purplish or green when dried)

HOW TO EAT:- often used as a wrap in sushi- edible raw- Laver can be heated and served with boiled bacon. - used to make the Welsh dish known as laverbread.- plucked from the rocks and given a preliminary rinse in clear water. WASH laver repeatedly to remove sand and boil for hours until it becomes a stiff, green mush.*can be preserved for about a week after this process

NUTRIENTS:- Vitamins B2, A, D & C- Dried = B12

Season: all year, with large blooms in the summer.

From the Kitchen of Mother Nature

BANNOCK

INGREDIENTS

INSTRUCTIONS- Put everything but the water in a bowl and mix with your fingers until crumbly. - Slowly add water and mix until dough feels soft. It may seem that you don't have enough water, but keep working the dough till it holds together. *Don't add more water!- Take a small handful and wrap around the end of a green stick, like a marsh-mallow roast. Knead it so it stays to-gether. - Cook over coals for about 10 - 12 minutes, rotating to cook evenly. Eat as is, or add a bit of jam or honey!

2 - 3 cups flour1 - 2 Tbsp baking powder1 tsp salt (optional)2 - 3 Tbsp oil, butter or lard2/3 cup warm water

Simple to make, four basic ingredi-ents, one bowl to wash. This kids' favorite is tasty, nutritious and fun to cook on a stick over the campfire. It can also be cooked in a skillet. Bannock can be a meal in itself.

From the Kitchen of Mother Nature BANANA BOATS

INGREDIENTS INSTRUCTIONS- Slice banana peel, pull open so banana is visible (do NOT remove peel)- Sprinkle desired toppings over the flesh of the banana - Wrap the banana in tinfoil - Put the banana in the fire/coals.

Leave it there for about 10 minutes

The result: a nice soft banana with delicious gooey sauce!!

BananaChocolate Chipsmini marshmallows

Additional toppings & SuppliesTin-foilStrawberriesRaspberriesButterscotch chipsnuts of choice

From the Kitchen of Mother Nature BAKED CARAMEL APPLES

INGREDIENTS INSTRUCTIONS- Remove the core from each of the apples- Score a line around the middle of each apple to prevent skin from splitting & place each apple in the centre foil- Mix together the dried fruit, nuts, zest, cinnamon & sugar in a small bowl - Pour the nutty mixture into each of the cored apples- Place 1 tsp of butter/margarine on top of apple center- Carefully wrap each apple in foil and place the apples on the coals - Turn them after 10 min.- Take them out of coals after 20 min & let cool

ENJOY!!

Six nice, big as you can find 'em eating apples1/3 cup unsalted butter/margarine1/3 cup soft brown sugar1/2 cup chopped almonds1/2 cup sultanasZest of 1 orange (optional)1 tsp of cinnamon

You'll also need:Six segments of foil approximately 20cm x 20cm1 sharp knife and a pair of tongsSmall bowl

Additional topping ideas:Chopped raisins, cherries, apricots, dried mixed fruit would also be lovely additions.

INGREDIENTS INSTRUCTIONS- Take an orange, & cut about half an inch off the top, keep the top. - Take a spoon and scrape out the insides- Mix brownie mix - Fill the orange with brownie mix. - Put the top back on the brownie & completely cover the orange in foil- Then let the orange cook in the coals for about 20 minutes or until the brownie is done.

Enjoy!!!

OrangesBrownie mix of choiceWater (as instructed by brownie mix)Nuts or icing for the topping

Additional Supplies:Small bowlspoon or spatulatongs

From the Kitchen of Mother Nature ORANGE BROWNIES

INGREDIENTS INSTRUCTIONS- Cut the oranges in half.- scoop out the insides- Grab the Pillsbury cinnamon rolls & put 1 in each orange half- Put the oranges onto a baking sheet or something you can throw on top a fire- cover oranges with tin foil- Place the cooking tray on fire- The rolls will rise as they bake. Once the rolls have risen pull them off of the fire. - Watch that they dont burn if you have a hot fire.- Add the icing to the rolls sticky, yummy, & oh so good!!

You will need:- Oranges- Pillsbury Cinnamon Rolls- A Camp fire- Knife- Tin-foil- baking sheet

From the Kitchen of Mother Nature CAMPFIRE

CINNAMON ROLLS

INGREDIENTS INSTRUCTIONSTube of Dinner Rolls, thawed but still cold1/4 cup butter/margarine melted2 cups grated cheddar cheese8 pieces cooked bacon, broken into small pieces (optional)

- Cut each roll in half- Put butter into a 12-inch Dutch oven and melt - Roll cut rolls in butter/margarine until coated & arrange in Dutch oven/large pot. - Sprinkle with cheese & bacon (optional)- Cover with lid & let rise until doubled - Bake at approx. 350F 20-25 minutes.

Dutch Oven Temperature Control using Briquettes:350F in a 12-inch Dutch oven, oven top 16, oven bottom 8

From the Kitchen of Mother Nature DUTCH OVEN CHEESE PULLS

INGREDIENTS INSTRUCTIONSCheese of choice Meat of choice (optional)Veggies of choice (optional)rolls

- Build your sandwiches using choice cheese, meat, veg, & rolls.- Individually wrap each sandwich in tin foil & toss sandwiches onto warm coals* About 10-15 min, keep an eye they dont burn

These can be made ahead of time and frozen, then placed on fire once at the campsite!

From the Kitchen of Mother Nature CAMPFIRE SANDWICH

INGREDIENTS INSTRUCTIONS1 box of vanilla cake mix2 x 30 oz cans of peaches, or fruit of choice. Drained.1 can of sprite A dutch oven or large pottinfoilHot coals

- toss everything but the coals into your dutch oven. - Mix it up.- Stack coals on the bottom, and top of your dutch oven or pot, then its time to play the waiting game. . . 30 minutes later, and youve got this:

One great looking, and smelling, peach cobbler. With only THREE ingredients!

From the Kitchen of Mother Nature PEACH COBBLER

Designed By Jessica Kestell For Camp Elphinstone YMCA

May 12, 2015