Tuesday, June 9, 2015

Work Bee June 12 2015

Join us!

Come down to the food forest this Friday June 12 from 11am-12:30pm! We will be planting trees, weeding and mulching...yeah! Join us if you can. 

Sunday, May 24, 2015

Spring Social

Yesterday's Spring Social turned out to be a great event! Beautiful weather and so many helpful volunteers showed up to plant and enjoy the music, food, and community!  Thanks so much for all your help :)
We will be having some more work bee's throughout the summer if you want to get involved. Stay tuned for updates on the blog and our Facebook page.


Wednesday, May 20, 2015

May 23rd 2015 Spring Social Timetable

Here is the timetable for the event on Saturday. Come on over to the food forest table to sign up for the fruit tree giveaway and get your tickets for the draw!

 

 


Saturday, April 25, 2015

Saturday, April 11, 2015

FOOD FOREST MEDICINE Monograph #10: Wild Leeks

Common Name:

Wild Leeks (Ramps)


Latin Name: Allium tricoccum




Brief Description:
Wild leeks are native to the eastern North American mountains. They can be found growing in patches in rich, moist, deciduous forests and bottoms from as far north as Canada, west to Missouri and Minnesota, and south to North Carolina and Tennessee. In early spring, ramps send up smooth, broad, lily-of-the-valley-like leaves that disappear by summer before the white flowers appear. The bulbs have the pleasant taste of sweet spring onions with a strong garlic-like aroma.
Caution: Lily of the valley is a poisonous look alike. The easiest way to make sure they are wild leeks is to crush the leaves and take a sniff. If it smells like garlic it is not Lily of the Valley.
Parts Used/Edible Uses:
The leaves and bulbs are edible.
Medicinal Uses:
Ramps first became a marketable commodity in 1966, when the USDA began to promote wild crafting as a means of improving the local economies of south-central Appalachia. The area is still known today for its focus on traditional uses of plant foods and medicines (Cavender 2006). Wild leeks have a variety of traditional medical uses and have properties that lend them to potentially be developed into modern medicines to treat more serious diseases. As some of the first greens to emerge in the spring, wild leeks are an integral part of a vitamin and mineral tonic many use to promote health after the long winter months (Davis and Greenfield 2002). They have also been used as a preventative measure against colds and the flu, as well as for part of a cure for scurvy (Legault 2003; Feiring 2006). For these uses, the plant is best consumed whole, and is eaten either raw or fried. Also, the plant is used as a purging tool for disease prevention and treatment to clean both the blood and the digestive system (Cavender 2006). Some evidence points toward the ability of wild leeks to lower cholesterol and lipid counts in the blood (Cavender 2006).
Body System’s Treated:
Cardiovascular, Digestive
Harvesting Notes:
Over-harvesting has become a concern for many conservationists. You should be careful on the amount of leeks you intend on harvesting in one area. Small patches of leeks can be over-harvested leaving nothing for the upcoming season.
Depending on what you plan on using the leeks for, you might just harvest the leaves, leaving the bulb in the ground. Ideally the leaves should be around 6 inches long and 2 inches wide, for the mildest flavor.
Methods for harvest include digging the whole patch, harvesting a portion of a patch, or thinning out and harvesting just the largest plants. Do not harvest plants until they have filled the site, have large bulbs, and have flowered.
If whole plots are harvested at one time, it is recommended to have enough plots to allow for a 5 to 7 year rotation. That is, to have continuous harvest year after year, harvest only one-fifth or one-seventh of your production area each year. When harvesting a portion of a plot, no more than 15% of the ramps should be removed. If the thinning method is used, great care should be taken not to damage plants that are not harvested. Based on research done on wild population, harvests should be limited to 5 to 10% of the plants in each plot.
If harvesting bulbs from the wild make sure to cover the hole that is left with leaves from the forest floor. Exposed soil leaves an opening for invasive species like garlic mustard to root and take over.
Safety/Cautions/Interactions:
None known.
Sources:

http://bluedogfamilyfarm.com/writings/ramps.htm

tcpermaculture.blogspot.com 

http://www.ces.ncsu.edu/hil/hil-133.html

Cavender, A. 2006. Folk medical uses of plant foods in southern Appalachia, United States. Journal of Ethno pharmacology 108:74-84.

Davis, J.M. and J. Greenfield. 2002. Cultivating ramps: Wild leeks of Appalachia. p. 449-452.

In: J. Janick and A. Whipkey (eds.), Trends in new crops and new uses. ASHS Press, Alexandria, VA.

Feiring, Alice. 2006. “Into the woods, on the trail of the wild leek.” New York Times. New York Times, 14 Apr. 2006. Web. 1 Apr. 2012.

Legault, Rita. 2003. Popularity threatens wild leeks: take a few, leave the rest, suggests Conservationist. Record 1.

http://upload.wikimedia.org/wikipedia/commons/4/46/Wild_leeks_%28Whitefish_I%29_1.JPG

http://upload.wikimedia.org/wikipedia/commons/d/d2/Wild_Leeks.jpeg

Tuesday, March 24, 2015

FOOD FOREST MEDICINE Monograph #9: Sugar Maple

Common Name:

Sugar Maple


Latin Name: Acer saccharum




Brief Description:
Sugar maple is a deciduous tree, normally growing to heights of 12-24m. The leaves can reach up to 20cm long and wide, and have 5 palmate lobes. In spring/summer, this tree will be filled with green leaves but towards fall, it will start to color unevenly. It may be distinguished in the wintertime by its sharply pointed, multi-scaled, narrowly conical buds, which are pale brown The end bud is about ¼ inch long, with side buds being smaller. Sugar maple branches are opposite.
Parts Used:
Inner bark, leaves, sap, seed, seedlings
Edible Uses:
Syrup!!! (pancakes, French toast, sweetener for tea...) Some First Nations people combined maple sugar with powdered sweet corn as an energy food for long journeys, or as the base for a sauce used in roast venison preparations. Sap can also be converted into vinegar (7).
Seedlings gathered in early April could also be washed, chopped and added to salads or soups (7).
Medicinal Uses:
Traditionally used in treatment of coughs and diarrhoea. Sap is used as cough syrup. Boiled leaves can be applied topically as a poultice for boils. Decoction of leaves and bark in the treatment of sore eyes. A decoction of leaves/bark is also thought to strengthen the liver and kidneys. Generally considered a tonic (for liver, kidney, spleen and nerves)(6).
Maple sap is often high in oligosaccharides (biochemically, a small sized carbohydrate consisting of 3-9 simple sugars/monosaccharides). It has been shown that oligosaccharides serve as pre-biotic nutrients. Pre-biotic oligosaccharides have been shown to feed beneficial intestinal micro-flora, while suppressing other intestinal bacteria. Some studies have shown that maple sap may serve as a good medium for the growth and production of probiotic bacteria for supplemental use in humans. Thus, maple sap may be a good option for non-dairy source probiotic drinks. However, some people may have difficulty digesting oligosaccharides, making the consumption of pre-biotic rich foods, such as maple sap, problematic in these populations(8,9).
Maple sap and syrup contain antioxidant properties. Syrup has more anti-oxidant capacity than the sap. Maple syrup has a similar ORAC value (a measure of anti-oxidant value) as strawberry and orange juices. Some maple syrup extracts have also shown in vitro anti cancer action (4).
Maple sap is said to contain Abscisic acid. Studies using mouse models have shown promise for maple sap, via Abscisic acid, to have potent anti diabetic effects in mice along with anti-inflammatory action in inflammatory bowel disease and atherosclerosis. This research is preliminary and requires further research.
Body System’s Treated:
Respiratory, nervous system,liver, kidneys, spleen, digestive
Other Uses:
Fuel, Potash, preservative, wood
Harvesting Notes:
Maple trees should be at least 1 foot in diameter (about 40 years old) before they can be tapped, and no tree should have more than 3 taps. Place taps near bottom of the tree slanting upwards to allow sap to slowly drain into containers. Make sure containers have lids so rain water cannot dilute the sap. Look to harvest in late winter/early spring. A large maple will yield 3-6pounds of sap annually.
Safety/Cautions/Interactions:
None known
Sources:
1) http://www.pfaf.org/user/Plant.aspx?LatinName=Acer+saccharum

2) http://en.wikipedia.org/wiki/Acer_saccharum

3) http://www.foodreference.com/html/artmaplesyrup.html

4) Jean Legault, Karl Girard-Lalancette, Carole Grenon, Catherine Dussault, and André Pichette.Journal of Medicinal Food.
April 2010, 13(2): 460-468. doi:10.1089/jmf.2009.0029.

5) Some Aromatic Compounds in Sap Composition of Maple Sap and Syrup V. J. FILIPIC and J. C. UNDERWOOD. Journal of Food Science vol 29 issue 4 pp 464-469 , July 1964.

6)Hutchens, Alma. Indian Herbology of North America. Shambhala Publications, 1973.

7) Harris, Ben Charles. Eat the Weeds. Barre Publishers, 1971.

8)Lett Appl Microbiol. 2008 Dec;47(6):500-7. doi: 10.1111/j.1472-765X.2008.02451.x.Maple sap as a rich medium to grow probiotic lactobacilli and to produce lactic acid.Cochu A1, Fourmier D, Halasz A, Hawari J.

9) Bode, L. (2009). "Human milk oligosaccharides: prebiotics and beyond.".Nutrition Reviews 67(2): S183–91. doi:10.1111/j.1753-4887.2009.00239.x.

10) Bassaganya-Riera, J; Skoneczka, J; Kingston, DG; Krishnan, A; Misyak, SA; Guri, AJ; Pereira, A;Carter, AB; Minorsky, P; Tumarkin, R; Hontecillas, R(2010). "Mechanisms of action and medicinal applications of abscisic Acid". Current medicinal chemistry 17 (5): 467–78.

Sunday, March 1, 2015

Spring Social - Save the Date!

London's Carolinian Food Forest presents the 1st annual South Branch Spring Social. Come on down for free food, free trees, free fun!

Saturday May 23rd from 11 am - 3 pm at the Carolinian Food Forest in South Branch Park.