Foraging for wild greens in the food forest, flour grinding and fritters

Students at South End school enjoyed an edible education class, where they foraged for wild edible greens in the food forest and learned how to grind wheat grains with a hand grain mill and made two different types of fritters on the outdoor bbq.

This hands on lesson teaches basic cooking skills, learning what wild herbs and plants are safe to eat and how to turn grain into flour with the help of an old fashioned hand operated grain mill.

The Fritters were delicious, recipe as follows:

Forage for edible greens: we added a armfuls of silverbeet, parsley, plantain, chickweed, young dandylion leaves, wild fennel, puha and yarrow. We stipped off tough stems, chopped and washed the greens and then added stoneground wholemeal flour, egg and water to make a green fritter batter. Some groups made a pancake batter with flour eggs and milk and then added a smaller amount of greens for those that were not keen on a fritter that was 65% greens and just enough flour, egg and water to bind the mixture together. We also added salt and pepper to the mix and the crispy greens were loved by all.

Massive thanks as always to Lucia Zanmonti Photography (www.luciazanmonti.com) for capturing the students joy and excitement cooking in the outdoor classroom.