Spring Greens — Cooking with Alaska Gathered & Grown with Yupik Traditional Healer Molly Cerridwen

Join Yupik Traditional Healer Molly Cerridwen as she shares best practices for gathering foraged and grown spring greens in Alaska to prepare a spring greens salad and sauté.

Spring Greens Salad
2-4 cups fireweed leaves
4 cups chickweed
1-2 cups dandelion greens
1 cup spring onions or chives or other available herbs
Optional: 1/4 cups pickled devil's club bud

Fiddlehead and Fireweed Shoot Sauté
1 whole onion, chopped
2 cups fiddleheads
2 cups fireweed shoots
4 cups nettle leaves
2 teaspoons dandelion root, chopped & marinated

Respectful Harvesting Guidelines by Kayaani Sisters: https://alaskaethnobotany.community.uaf.edu/respectful-harvesting-guidelines-by-kayaani-sisters-council/

Alaska Tribes Extension Program: www.uaf.edu/ces/tribes

Extension Family Nutrition Program: https://www.uaf.edu/ces/family/fnp/
Extension Information on Preserving Food: https://www.uaf.edu/ces/foodhealth/foodpreservation/index.php
Extension Information on Harvesting, Cooking, and Preserving Alaska Grown and Gathered Food: https://cespubs.uaf.edu/publications/?&s=*&pt=*&cat=6

Видео Spring Greens — Cooking with Alaska Gathered & Grown with Yupik Traditional Healer Molly Cerridwen канала UAF Extension