I did not go skiing yesterday in order to pick cherem sha -- two activities that are basically mutually exclusive. I was on my last day of lowland skiing, knowing today it would rain heavily. After a long, wonderful day of classic cross-country on snowy trails as well as nearly snow-barren ground that had been thick with snow through April, I broke through a snow bridge into a big puddle, and that was the end of my skiing. As I removed my skis and cleaned them up, I noticed green shoots poking out of the ground on the side of the trail -- was it? It was! --cherem sha, aka wild garlic, or ramps. I became so enthralled with my gathering that I almost missed the last bus back into town, leaving behind hugs patches of cherem sha.
19 May 2017 on the Lesnaya sport ski trail (snow patch in distance). Snow retreats, wild garlic advances! |
Beach pea http://arcadianabe.blogspot.ru/ 2014/09/beach-pea-elusive-edible.html |
Puchka grows really tall. This picture is from the web: http://s.fishki.net/upload/post/201506/30/1581387/getimage.jpg |
A food I
haven't eaten but which has been used as a food staple by indigenous peoples is
the bulb of the local lily, sarana or saranka. Another
of their commonly used plants, puchka (Heracleum dulce) we have on occasion cooked
and eaten--the stems are are celery-like. Puchka is one of bears' favorite
vegetables. It is also commonly our nemesis in the field, especially on sunny days --
its leaves produce a phototoxic chemical -- a reason you have to cover your
skin while bushwacking and hiking amongst tall plants, even wearing gloves.
I tend to stomp it down in front of me--take that, puchka!
Only once I got a burn on my shin when we had a "vacation day"
and I wore pedal pushers around camp. I have heard others' horror stories, though.
A fire-blackened teapot with a compote mix of rose hips (shipovnika), ryabina (mountain ash), and a few blueberries (I think golubika but many zhimolost') photo by Bre MacInnes, 2005 Mutnaya Bay |
If I maintain a relatively seasonal narrative, I should mention that the fresh tips of kedrach (Pinus sibirica) a shrub pine, are edible and supposed to be good for you. I've tried them, I'm not a big fan. And kedrach is terrible to bushwack, it pariticularly challenged us in south Kamchatka. On the other hand, in the autumn, kedrach cones generate wonderful pine nuts. Another shrub with an edible part is a wild rose whose species name I thought I knew (Rosa nootkatensis) until I read this. In any case, I was told early on that rose petals from this rose make a good jelly/jam, but I never have been successful making it, so instead, in the field, I commonly just pluck the leaves and eat them--especially good when spotted with dew; careful to exclude insects... This is another plant that have an autumn bonanza, in this case, rose hips, which are collected by locals for winter tea and vitamin C.
What's left (in my incomplete knowledge) are two giant categories -- berries and mushrooms/fungus (the latter including chaga). Each one deserves its own write-up/blog (not to mention fish, fowl and meats), especially my absolute favorite brusnika, so I will just write about that one for now, after a short introduction to other berries. In order of appearance/ripeness, in my experience the first berries we can pick and eat are shiksha, or crowberries -- another staple of indigenous diets, not very sweet or tasty, though with ripeness they are better; make excellent ingredients in berry pancakes, when that's all you have. Next come blueberries, I can't determine which first, but the first I picked were zhimolost', a blimp-shaped blueberry with a fabulous taste and a deep purple stain; the other is golubika, a low-growing, classic-appearing blueberry [note that my experience is mostly coastal]. In the peat bogs, relatively early, you can find maroshka, known to us as cloudberries; they are ripe when they become pale pink-yellow, from a darker red-orange, and they taste a bit like yogurt or ice cream. A late bog berry is, of course, the bog cranberry, kliukva -- I only managed to harvest kliukva once in a September field in Soldatskaya Bay, 2003. Another later berry is ryabina, or mountain ash -- not particularly edible but can be used in jams and compote; commonly quickly gets riddled with bugs; grows in bunches that bears just trim off the bushes, including really near my tent one year. Most of these berries are familiar in the U.S. Pacific Northwest, especially Alaska, but I was surprised that Kamchatka does NOT have salmon berries.
These brusnika are not quite ripe... photo by Bre MacInnes |
Finally, my favorite brusnika -- best known in the western world by its Swedish name lingonberry (Vaccinium vitis-idaea). It is also called "low bush cranberry" and a bunch of other names, it grows in tundra-like conditions, including on our old beach ridges. It ripens in the late summer, and you have to pay attention, because it can look red above and still be quite green on the underside. A deep red is what you are looking for.
Bre with fresh brusnika, inset of freeze-dried version |
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