4th Annual Garlic Mustard Pestival!

Get outside and join in the fun at the 4th Annual Garlic Mustard Pestival at the Nature Center at Shaker Lakes on Saturday, May 30th. Please purchase your tickets in advanced as this event will sell out.

4th Annual Garlic Mustard Pestival Saturday, May 30th, 6:00 PM – 8:00 PM

If you can’t beat it, eat it!

Join like minded folks for a cocktail reception including creative cuisine made with garlic mustard, an invasive, edible species that volunteers pull from the Nature Center grounds each year.

Local Chefs and their Creative Cuisine include:

Dante Boccuzzi of Dante: Leg of Lamb with Garlic Mustard Salsa Verde

Sergio Abramof of Sergio/Sarava: Chilled Gazpacho with Garlic-Mustard Pesto Swirl

Ben Bebenroth of Spice of Life Catering: Fettuccini with sauté of Garlic mustard greens, French country sausage, caramelized ramps and Mackenzie creamery goat cheese, Manodori balsamic, fresh basil and extra virgin olive oil

Scott Kim of SaSa: Ceviche with Scallops, Shrimp and Red Snapper in a Japanese Garlic Mustard Citrus sauce

John Pistone of J. Pistone Market: Grilled Bay of Fundy Salmon & Garlic Mustard Aioli with Red White and Green Lentil Salad

Dessert courtesy of A Cookie and A Cupcake and Mularo’s Gourmet Ice Cream

Wines donated by Wines LLC and Beer donated by Indigo Imp Brewery.

Tickets in Advance: Member $35/Non-Member $45. Tickets at the Door: Member $40/Non-Member $50. Reservations highly recommended.

Call 216-321-5935 for more information or visit the website at www.shakerlakes.org. Tickets purchased in advance for the Pestival can be applied toward the Cultural, Edible and Medicinal Uses of Plants in the Doan Brook hike on Saturday, May 30, from 1 to 4 p.m.

 

WTF is a Ramp and Why Shouldn't I Eat Them? : TreeHugger

Check out this Treehugger article. It touches the surface of the ethics of eating wild food. When people over-collect anything in Nature, bad things happen. Just like oil is being depleted, so are plant communities impacted by our unwise use.

We can’t expect to feed billions of people the way thousands of people were fed in hunter-gatherer times.

On the other hand, as long as harvesting is done in a way that allows both humans and nature to thrive, eating wild can be a good thing good. More pure, more vital, less fossil fuel and water use.

If you do harvest wild foods or medicinal herbs, please don’t pick every ramp in a patch. Don’t dig all of the goldenseal you find. Spread the seeds of ginseng before you take the roots. Don’t dig them in commercial quantities.

I personally love ramps, but do not harvest them because most of the ones I know about are in parks. But, what about when we do know about edible plants on private land that can be harvested? Is is it acceptable, in a “sustainability” sense, to harvest these, or should we ban even small scale collection for personal use?

 

Mushroom times a comin'

Want to learn about mushrooms? Here is an opportunity to learn to tell the good from the bad, and the ugly:

A mushroom workshop will be conducted at the Malabar Farm Visitor’s Center April 25th, 2009 at 10AM. The workshop will help you identify the vast amount of mushrooms (poisonous and non-poisonous) growing throughout North Central Ohio. The workshop begins with an in class seminar and ends with an outside mushroom exploration hike. Some strenuous climbs involved.

Pre-registration is required by calling the park office at (419) 892-2784. This event is FREE.

The Malabar Farm Restaurant will be open Tuesdays through Thursdays 11:00 a.m. to 8:00 p.m.; Fridays and Saturdays 11:00 a.m. to 9:00 p.m.; and Sundays 11:00 a.m. to 7:00 p.m. Stop by for lunch or dinner and don’t miss the homemade wild mushroom soup.

For dining reservations or more information call 419-938-5205.

Additionally, overnight accommodations are available at the Malabar Farm Hostelling International. Call 419-892-2055 for reservations.

Malabar Farm is located 12 miles southeast of Mansfield, just one mile west of SR 603 on Pleasant Valley Road. Louis Bromfield, a world-renowned novelist and conservationist, created the farm in the 1940s as a demonstration farm for progressive conservation practices. Malabar Farm State Park is the only working farm in the Ohio State Park system. Programs and special events are offered year-round. For more information about this or other programs, call the park office at 419-892-2784 or visit their Website at www.malabarfarm.org.