Hot Springs Trail Fest

The Appalachian Trail along the French Broad River and a portion of the plant walk I'll be leading on Sunday.

What's better than springtime in the mountains? Why, it's springtime along the Appalachian Trail in the mountains ... complete with a hot springs spa, delicious food, foot stomping music, and a thru-hiker parade!

Come join me this weekend, April 18th and 19th, beginning at 10 am, for the Hot Springs Trailfest!

This festival has been created to celebrate the Appalachian Trail that runs literally though the center of town. The town will most certainly be filled with thru-hikers making their journey to Maine and having a rip-roaring good time as they stop and rest for a spell. Besides the hiker talent show, parade, and camp-stove cook-off, you can expect yoga, hula hooping, live music, local food, an evening bonfire, oh and a duck race...I'm not sure if this literally involving waterfowl competing for a finish line but I do hope so!

On Sunday at 10 am, I'll be leading a plant walk along the Appalachian Trail, identifying our edible and medicinal plants located along the trail, and providing plenty of information on how to identify, harvest, and utilize them while out on your own hike or meanderings. The hike will begin at the Silvermine Trailhead parking area, travel 1 mile up to Lover's Leap (there is a 500ft elevation gain here as we climb from the river to the overlook at 1800 feet, however there are lots of switchbacks and we will be stopping frequently to examine the plants), and descend the mountain for about 1/2 a mile on the Lover's Leap Loop Trail, ending up back to the parking area. Duration is expected to be about 2 hours. All ages are welcome!

If a plant walk is more than you can muster and you'd rather spend your day eating, dancing, and soaking in the hot springs, then by all means, do! But come on by anytime Saturday or Sunday (except the hours of the plant walk of course), talk trail, talk plants, and grab a signed copy of my book, A Guide to the Edible and Medicinal Plants of the Mountains to Sea Trail.

Me and Harvey atop Lover's Leap - this handsome fella may be joining us as well!

For a full schedule of weekend events, directions, and more info, please visit: http://www.hsclc.org/newsevents/trailfest.html

 

See y'all there!

Mother Earth News Fair Comes to Asheville

 Daylily (Hemerocallis fulva)

This week has been packed full of wild plant goodness. On Wednesday I filmed a clip on WLOS Asheville offering a demonstration on how to make Purple Dead Nettle Pesto and on Thursday I had the pleasure of leading an enthusiastic group of ladies Diamond Brand's Diva Day for a midday plant walk and book signing in the evening.

Now I would like to invite you all to join me at the Mother Earth News Fair Saturday and Sunday here in Asheville. You can find more info on speakers, workshops, and vendors at this link http://www.motherearthnews.com/fair/north-carolina.aspx. It will be a full weekend offering rain barrels, truck loads, and wheel barrels of information on homesteading, herbal medicine, livestock, and all things to do with natural living.

On Saturday, 4/11, at 2:30 you can find me in at the Ingles Real Food Stage giving a talk titled, Eating Wild: Identifying the Wild Edible Plants in your own Backyard. Then from 3:30 - 4:30 I will be conducting a book signing at the Mother Earth News Bookstore. If you can't make it for the talk, I'll be in the bookstore all day Saturday and Sunday (except for when I am presenting of course) as well.

Hope to see you there!

Calling all Divas!

This is a shout out to all divas that this Thursday, April 9th, you can join Diamond Brand in their Outdoor Diva Day! This attire is not mandatory, but I had to get your attention somehow, and by all means if you feel like getting done up, then please do. A diva can certainly still be a diva in her hiking boots and yoga pants. This event will take place at the store on Hendersonville Road. The festivities will be as follows:

8:15 am - Yoga with Happy Body Pilates

 

12:00 noon - Guided hike on the MST led by Hannah and Greg of Diamond Brand, and myself identifying the edible medicinal plants along the way

 

2:30 pm- A Guide to the Edible and Medicinal Plants of the Mountains to Sea Trail - book signing and time to chat trail and plants

 

6-8 pm - A presentation from AT record-holder Jennifer Pharr Davis, and Outdoor Expo with lots of info, fun, and clinics from various outdoor nonprofits and gear makers.

 

All parts of this event are FREE. Come for part or all!

For more info check out this link from Diamond Brand: https://www.facebook.com/events/1565026547113447/





Presto, Garlic Mustard Pesto!

Cleavers (Galium aparine) and Garlic Mustard (Alliaria officinalis)

It is official...the wild edible greens are growing! Each day, a new shoot seems to emerge from the cold soil and a fresh flower face opens to greet the sun. I greet each warmly and then grab a pair of garden clippers. Now is the time to cut back on buying the salad greens and herbs that have traveled from across the country packaged in so much plastic your recycling bin is filled in minutes, to rather, opening your back door and wandering out into the backyard to harvest some green morsels.

Harvested Garlic Mustard laying in wait for the blender

I've been particularly busy this week preparing for a clip on Carolina Kitchen to promote my talk "Eat Local: Identifying the Wild Edible Plants in Your Own Backyard" and book signing at the Mother Earth News Fair this coming weekend 4/11. It will be airing at noon on April 8th, so be sure to catch it (I'll also be posting a link here after airing) for a demonstration on how to make your own Purple Dead Nettle Pesto. However this pesto recipe also works well with Garlic Mustard, a well known, often times loathed, weed.

Garlic Mustard begins as a basal rosette in its first year, growing just 6-8" tall, however in its second year it can grow up to 3 feet with stalked, alternate, heart-shaped leaves with scalloped margins and four-petaled white flowers. Before the flowers open they resemble little heads of broccoli, which is not surprising given that Garlic Mustard and Broccoli share the same family, Brassicaceae.

Garlic Mustard flower buds

 Garlic Mustard is so invasive for the same reason as most other invasives, it is non-native, introduced from Europe, and therefore does not have its native insects or fungi that would normally go to work keeping its populations in check. However, it also has another advantage in its ability to produce allelochemicals, which suppress mycorrhizal fungi that other plants require for optimal growth (fungi help to break down and transport nutrients to the roots of most plants). Interestingly enough, these same chemicals do not affect the mycorrhizal fungi that would be in Garlic Mustard's native habitat. Also, although deer like a whole lotta greens, they are picky eaters when it comes to Garlic Mustard. Instead they happily mow down or trample every other plant, carefully eating around Garlic Mustard, giving it not only more space to proliferate but also working its seeds into the freshly "tilled" soil.

However instead of making enemies with Garlic Mustard which is certainly not going anywhere, why not make pesto with it? Or add it to your eggs, or salads, or wraps, or gazpacho for that matter?

Garlic Mustard Pesto tossed with orzo pasta, cherry tomatoes, and black olives

As you would expect, its greens, flowers, and flower buds taste of both garlic and mustard, but with a hint of bitter, which increases after it flowers and with age. Garlic Mustard's roots are also edible, tasting strongly of horseradish. Archeological digs show evidence that this pest was actually a beloved food plant in Europe for thousands of years before we decided we needed to kick it out of our gardens to make room for less hardy plants, so lets at least make use of it since its laid its claim on our lawns.

Garlic Mustard Pesto

3 c of packed Garlic Mustard Greens

3-4 Garlic Mustard roots diced (optional)

3/4 c of olive oil

3/4 c walnuts

3 cloves garlic

1/2 c parmesan cheese

salt and pepper to taste

Combine greens, roots, walnuts, and garlic in a blender or food processor to combine, gradually adding olive oil to desired consistency. Add parmesan cheese to combine and, salt and pepper to taste.

Yield: 2 c pesto

Toss with your favorite pasta, spread atop a pizza, or smear on a wrap with veggies and cheese.



Upcoming Spring Events

Purple Dead Nettle (Lamium purpureum):
Interestingly enough, not actually a Nettle but rather a member of the Mint Family, although it is mildly sweet and possesses no minty flavor. Look for this wild edible along garden edges or even in the garden, grassy embankments, trailside, around the bases of trees in partial shade, or dappling your lawn. Eat raw or sautéed, using as you would any other member of the mint family such as an addition to a dish rather than a main course.  

Welcome back to sun and wet and long days of light, Purple Dead Nettle, Hoary Bittercress, Cleavers, Garlic Mustard, Forsythia, Wild Onion, Redbud, and Dandelion! This is to name just a few of the first to send up their shoots and peek their flower faces out from the muddy ground and tiny tufts of quick-growing grass. These are the wild plants that make my day a lil brighter, almost as if they alone can harken back the light of spring.

As you have seen from my posts, I have been in hibernation along with the buds and seeds, dreaming up and crafting a slew of events to share with you for the coming spring. And now that the snow has stopped falling, the ice has melted, and the birds have returned, it's time to start hiking and studying, and gathering. So of course the posts will start popping up again, so stay tuned here...but more importantly, I hope you can join me at one of my many upcoming plant walks, workshops, or presentations!

Spring Events

 

March 25th  -  Diamond Brand Outdoor Book Event 6-7 pm (Asheville, NC)

Book signing and open chat with outdoors authors

 

April 11-12  -  Mother Earth News Fair (Asheville, NC)

4/11 @ 2:30 - 3:30 Eating Wild: Identifying the Wild Edible in Your Own Backyard (presentation)

Book Signing and open chat in the fair bookstore all weekend

 

April 18-19  -  Hot Springs Trail Fest (Hot Springs, NC)

4/ 18 Visit me at my booth for a signed copy of the guide and to talk trail and plants

4/19 Plant Walk on the Appalachian Trail (time to be determined - free to public)

 

May 1-3  -  Spring Herb Fest at WNC Farmer's Market (Asheville, NC)

Visit me at my booth for a signed copy of the guide and to talk trail and plants

 

May 9th - Eat Local: Cooking with Backyard Wild Edibles

@ Trout Lily Market (Fairview, NC) 1 - 3 pm

Hands-On workshop creating a meal incorporating wild edibles foraged locally, beverages including wine, tea, and coffee provided by Trout Lily ($15 - $20 per person)

 

May 10th  -  Eat Local: Identifying the Edible and Medicinal Plants in Your Own Backyard @ The Villagers (West Asheville) 5 - 7 pm

Presentation followed by a plant walk around town, wild edible snacks and tea will be available to sample ($15-25 per person) 

 

May 15-17  -   Trail Days (Damascus, VA)

5/15 @ 2:30  The Edible and Medicinal Plants of the Appalachian Trail (slideshow - no cost)

3:45 - 5:15 Guided plant walk along the Appalachian Trail (no cost)

Visit me in the author's tent all weekend to talk trail and purchase a signed copy of the guide

 

More Details to come soon!

 



Crafting Trail with the CMC

The view from Hornbuckle Overlook on the Blue Ridge Parkway

So I have been getting settled in well here in Asheville, enjoying some of the very things that make this city what it is: morning trail runs, afternoon trail runs, and mid-day hikes on the MST (this is easy considering one can access it rather easily from just about anywhere in the city), workshops on harvesting wild nuts and plant walks with some of my favorite herbal instructors, and breath-taking views at the most unexpected moments such as when driving down the highway when heading into work. I've also reveled in the non-nature related perks as well:  delicious vegetarian fare, quality coffee, local stouts and porters, yoga classes,  eclectic bookstores abounding with nature musings and eastern philosophy, and weekly costume parties (planned and impromptu) as well as lots and lots of laughter with friends. Ah...Asheville, thank you for welcoming me back into your mountains.

However, most recently, I had the opportunity to step into the Mountains with the Carolina Mountain Club. Although I have walked a lot of trail, I must admit, I have built next to none. This past Saturday I got to meet some of the folks that not only build and maintain approximately 100 miles of the MST , but also many miles of the AT and various smaller trails throughout the surrounding region. Walking the trail may require physical strength, commitment, and presence of mind, but building one requires all this and a hazel hoe!

Janet - a volunteer with the Carolina Mountain Club holding just a small handful of the foot-deep duff we encountered. She showed this trail building novice the ropes!

Les Love and Piet lead the regional crew and guide the Saturday outings with volunteers, making sure all feel welcome and are fitted with the proper tools and the instruction on how to use them. On this day, the last Saturday work day on the MST of the year until March, they led 19 of us up a steep, bushwhacked path, at times resembling that of a deer trail, to the work-in-progress path that will be the MST.

Standing on my 20 feet of trail that Janet and I hacked away at for 4 hours

Now I had it easy with just my hazel hoe and clippers, some of these folks were carrying far more gear such as buckets, rakes, and or even a chainsaw or two. We all chatted on the way up and I had the pleasure of talking for a good while with Bob. Bob is on the weekly Friday work crew and although twice my age kept a strong pace and by the looks of his of gear and dirt-coated backpack implied he was going to give that trail some real workin'. Bob is just one example of the many folks that dedicate significant chunks of their time to steadily building and maintaining the trail that brings so many of us so much joy.

Becky and Linda - these ladies made some awesome progress just above where Janet and I were working. Becky leads a wilderness trail crew that will be heading out again this Saturday.

Our job on this day was to continue cutting into the mountainside with sharp hazel hoes and scraping away the upper layer of duff. Duff is decaying vegetation, basically roots, leaves, and fallen trees that are slowly turning to dirt. Once this layer is removed, along with the rocks therein (small rocks are simply thrown off-trail, however large rocks are reserved to support the newly exposed soil), rich black soil is revealed. This will be the basis for a long-lasting trail, along with proper ditches made for draining and necessary stepping stones. We did a good deal of hard manual labor on this day but we shared a good deal of stories with one another and laughter as well.



Just one view from Waterrock Knob - elevation 5820 feet

 When finished, this trail will lead from the top of Waterrock Knob that sits at 5820 feet along the Blue Ridge Parkway down to Soco Gap. When I came through here on my last thru-hike I followed trail a ways pass Balsam Gap and then walked the parkway to its peak. It had been blustery and cold and spitting rain with fog so thick I could barely see the road before me...a long cry from the sunny, blue-skied day that I had encountered on this work day, so lovely that I actually felt nostalgic for that difficult day. Once at Waterrock Knob I had followed the Black Rock Trail down to my campsite within Pinnacle Park. This put me on course for the River Valley Route where I then picked up road walking until I hit the Smokies. However, this new trail has the potential to lead the hiker along the into the Smokies without having to road-walk.


I strongly encourage any of my fellow hikers to get out and volunteer with your local trail crews. If it weren't for these folks, the trail would quite literally not exist. If you can't get out to lend a literal hand, then thank these people as you pass them on trail. Trail building is slow and steady and their commitment to the larger vision and hard work is remarkable. If you'd like to get in contact with this Asheville crew, please drop me a line and I will pass along contact information to you. If you'd like to get in contact with this crew or any other crew along the MST or learn how you can help in other ways, visit the FMST webpage at www.ncmst.org.

Larry, Rich, and Rob - hardworking trail guys!!

Thank you for the opportunity to give back, Les, Piet, and crew! All of you were so friendly and welcoming and it felt so good to get my hands in the dirt. I will certainly be joining you again!

Siler Bald

Plaque atop Siler Bald: elevation 5,126 feet

Just yesterday I had the opportunity to join some friends for a hike along the Appalachian Trail from Winding Stair Gap to Siler Bald. This is one of the elements of Asheville that I adore the most...not only do I have the Mountains to Sea Trail less than a quarter mile from my front door, but the Appalachian Trail as close as a 20 minute drive.

We drove a little bit further for this hike however, about an hour and a half to Route 64 just outside of Franklin, NC. As we wound our way further into the mountains, the rocky layers doubled and tripled and when afforded the unusual straightaway, loomed larger in the distance. Within the mountain trees, the yellowing leaves took on a deeper shade of gold and red began to pop from amidst the dull green foliage. With each mile we were driving further into fall. After driving "over the mountain" as the directions suggested, Emily and I reached Winding Stair Gap, at 3820 feet, where we would meet Robin.

Once out of the car, the wind was brisk and blowing and the sun that had alighted us the whole way was suddenly swallowed behind a low ceiling of thick clouds. I remembered this gap well from my thru-hike. My father and I had hiked out of Franklin after staying 2 nights at the Budget Inn. We were both still soft-footed hikers having only been on the trail a few weeks at this point in the journey. It had been bitter cold on that late afternoon as we'd hiked just a mile or two up trail and it began to snow. It had been beautiful, but I remember carrying the weight of our trepidation as we'd climbed higher towards the shelter, wondering just how many of those lovely snowflakes we'd watch fall. Clearly this gap is known for its weather.

Showy Gentian - (Gentiana decora) - Gentian is considered one of the most bitter plants in the world. A tincture can be made of its roots (this applies to numerous species, including both G. decora and G. quinquefolia described here), to aid in liver health and digestion. However use only a small amount and/or in a formula to balance its intensity. Pregnant women should not ingest gentian.

But this time, as the three of us climbed now sheltered from the blowing wind, we soon found ourselves stripping layers. Beneath our feet was a thin blanket of yellow and brown leaves, and the waterfall that usually rushes was a slender trickling stream, typical of early autumn around these parts. After about the first mile, the trail leveled out, and we were able to easily amble down the trail, brushed by the periodic American Chestnut (Castanea dentata), fwapping overhead leaves of Sassafras (Sassafras albidum), while at our feet we shuffled past the gaze of Doll's Eyes (Actaea pachypoda), fronds of flowering Goldenrod (Solidago spp.), and the striped pod-like closed petals of Showy Gentian (Gentiana decora).

Climbing the side trail off of the AT to Siler Bald - check out that Goldenrod (Solidago spp.)!

Within just a mile of the summit, the trail again began to climb. We passed the blue-blazed trail for the shelter. Here, I also remembered well, camping that night as the snow had continued to fall and my father, after 2 dogged hours got a fire started, thrilling the small collection of hikers that had eventually gathered there. Not long after this intersection, we emerged from the thick woods into an open over-grown field. Both Robin and I remembered this field being nothing more than tall golden grass, but apparently, it's been left to grow up, perhaps leaving winter to do its landscaping.

Yarrow (Achillea millefolim)

Hidden within the tall grass and Blackberry brambles (Rubus spp.) was a show of Autumn flowers: late blooming Yarrow (Achillea millefolium), Goldenrod (Solidago spp.) with not only golden blooms but golden leaves, and dense tufts of Stiff Gentian (Gentiana quiquefolia). I wish I had more up close and personal plant photos for you, but it appears I left the camera charger in PA, so for the time being I'm stuck with the cell phone which just doesn't do macro. Here, we also had our first views of the surrounding mountain-scape

Cresting the top of Siler Bald

Now didn't I say something about "epic mountain vistas" in my last post...yea...this is what I am talking about. Once at the top we were afforded 360 degree views of the surrounding mountains. Although above us hung heavy clouds, on the far horizon we could see to the edge, where clouds ended and the sun shone light against the mountainsides and into the valley from where we had began.

View from atop Siler Bald

We sat atop a worn log propped against a large slab of dusty colored rock, now decked in hats, gloves, and poofy upper layers, and feasted upon hard-boiled eggs, gruyere, wasabi almonds, dates, and lemon poppy-seed cookies, oh and of course some of those delicious gas station-style honey mustard and onion pretzel nibblers. Some dancing and leaping and general silliness at 5,216 feet also ensued, however these photos will have to come later as they were taken with Robin's camera. Eventually some sprinkles began to fall from those heavy clouds and the chill wind picked up, and so we reluctantly decided that it was about time to head back to the gap. All in all, almost 9 miles and a raucous good time atop Siler Bald.

Emily and Robin heading back down the trail to Winding Stair Gap