Dining with

Mother Nature

Table of Contents
1.
2.
3.

Tools & Equipment

Building a cooking campfire
Preparing a proper Dutch Oven

Plants & Berries

4. Blackberry
5. Huckleberry
6. Clover
7.
Dandelion
8. Salal
9. Thimbleberry
Sea
10.
11.
12.

Plants & Sea Weeds

Sea Asparagus
Sea Lettuce & Dark Sea Lettuce
Purple Laver

Campfire Treats
13. Bannock
14. Banana Boats
15. Baked Caramelized Apples
16. Orange Brownies
17. Campfire Cinnamon Rolls
18. Dutch Oven cheese pulls
19. Grilled cheese
20. Peach Cobbler

From the Kitchen of Mother Nature

What you will need

To Start a Cooking Fire
- Charcoal briquettes
- Hatchet
- Kindling
- Green sticks or a grate

For Cooking

- Large pot with a lid or Dutch Oven

- Tin foil
- Tongs

For clean up and safety

- Small straw broom
- Heat resistant gloves
- Bucket for water &
collecting berries

From the Kitchen of Mother Nature

Building a Cooking fire

Step 1: Select a re site at well away from bushes or any combustibles.
- Make a U-shaped perimeter using large rocks or green logs (if using
logs, wet down from time to time)
- Put a large at rock at the rear of the re pit to act as a chimney.
The "chimney rock" will help direct the smoke up and away.

- If re pit is already a circular shape that is ne as well

Step 2: Fill the re area with crumpled paper or dried leaves.

- Lay kindling over paper/leaves in layers, alternating direction

with each layer.

- Gather thin splits of wood or small dead branches

Do not put kindling down "teepee style".

The whole re area should be covered with the kindling

stack.

- Set a bucket of water near the re area. Light the paper to

start your re.

Step 3: When kindling is ablaze, add rewood.

- As soon as the last ames die down leaving mostly white coals,
use stick to push the coals into a higher level at the back end
& lower level at the front.

This will give you the equivalent of 'Hi', 'Med' and 'Lo'
cook settings. Or, keep coals level.

Tip: Keep wood roughly the same size.

- Use hardwood or hardwood branches if available.

- Distribute wood evenly over re bed.

To cook: set grill on rocks or wetted green logs.

- Put food directly on grill or in cookware and prepare your meal.

If cooking directly on the grill, a small spray bottle or squirt gun
is handy for shooting down any rogue ames.

- As the re diminishes, gather coals to one area get the most

heat from them.

From the Kitchen of Mother Nature

Cooking with a Dutch Oven

Dutch ovens are made of cast iron
and retain heat
extremely well. They stay warm for
hours and hours after
cooking.
Great for slow cooking such as
stews, chili & roasts
Also used for breads, rolls, cakes &
cobblers

Secret #1: Start charcoal as soon as you can, it

needs time to warm up (20-30 min)
*By the time everything is mixed the coals will be
ready!
Secret #2: Coals must be arranged evenly
on top and bottom
Dutch Oven Temperature Gauge
Temp. F

300
325
350
375
400
425
450
500

Top

14
15
16
17
18
19
20
21

Bottom

8
9
10
11
12
13
14
15

Secret #3: Line the

inside with foil. This
will prevent any
sticking and
generally less clean up.

From the Kitchen of Mother Nature

BLACKBERRY

Season: August - mid-October

HOW TO EAT:
- Edible raw
- Berries can be used for jam,
jelly
- pick for cereal, yogurt
- mash into a spread for toast or
crackers
- Dry berries for storage

INFORMATION

- mature berry is very sweet.

- bush has formidable thorns.
- varieties in British Columbia
are: Himalayan blackberry,
Trailing blackberry, &
Highbush blackberry
Fact: the blackberry is an
example of a compound berry, since it
consists of a tight
cluster of smaller parts,
resembling a raspberry.

From the Kitchen of Mother Nature

HUCKLEBERRY

Season: Mid-late August

HOW TO EAT:
- berry is sweeter than the
Red huckleberry.
- berry is picked and enjoyed
as jams, jelly, and pie
Nutrients:
- berry is high in vitamin C.

INFORMATION

- plant is a deciduous or
evergreen shrub.
- varieties in British Columbia
are: Thinleaf huckleberry &
Evergreen huckleberry
Where they grow:
- Grows in forests in montane and
sub-alpine areas.

From the Kitchen of Mother Nature

CLOVER

Season: year round when grasses grow

- evergreen perennial

HOW TO EAT:
Delicious is salads, sandwiches, &
wraps
You want the clover to be young
and fresh, whether white or pink or
red.
- white clover is the better
tasting of them all.
- above-ground parts can be
eaten raw
- best when cooked or dipped in
saltwater (counteracts bloating)
- flowerheads can be eaten raw,
dried or cooked
- flowerheads and seedheads
can be ground into flour
- sprouts have the best taste

INFORMATION

- varieties in British Columbia are:

Red clover, Alsike clover, White
clover & Springbank clover.
Where they grow:
- grows in a wide range of terrain,
look in disturbed soil areas
WARNINGS:
- difficult to digest, can cause
bloating.
- red clover in autumn should be
avoided or not be eaten in large
quantities due to alkaloids.

From the Kitchen of Mother Nature

DANDELION

Season: Perennial meaning it reproduces

for 2 or more years without re-planting

HOT TO EAT:
- all parts of plant are edible
- Eat in salads, root is used as a
coffee substitute, flower is used in
salads
NUTRIENTS: leaves of dandelion contain same amount of calcium as
cup of milk
- Contains vitamin: A, B1, B2, B3, C, E
- Minerals: chromium, iron,
magnesium, manganese,
phosphorus, potassium, sodium,
selenium, silicon, zinc
- Is known to be one of the safest
and best diuretics because of its
high potassium content

INFORMATION

Where they grow:

- plants that grow in shade where
there is less or no sunlight are
least bitter
- grows in a wide range of terrain,
look for dandelion in
disturb/cultivated soil areas.
WARNING: Avoid using dandelion if
you are pregnant or
breast-feeding.

From the Kitchen of Mother Nature

SALAL

Season: flowers early spring /

berries ripe to pick late summer
August - Sept

HOW TO EAT:
- berries are mildly sweet with
good flavour.
- berries can be dried into cakes.
- It is a power preservative which
is excellent to use as a base to
fruit leather
NUTRIENTS: loaded with vitamins
and antioxidants that prevent
degeneration and help us to live a
long and sustaining life.

INFORMATION

Where they grow:

- plant grows in coastal areas and
forms deep thickets
- under evergreens & deciduous
trees where most shrubs will not
survive
Here's a fun thing to do with Salal
leaves:
- pick a nice healthy leaf & roll
it into a cone. It makes a tiny
natural drinking cup!

From the Kitchen of Mother Nature

THIMBLEBERRY

Season: August - September

HOW TO EAT:
- young shoots can be peeled and
eaten raw
- make into jam by adding a bit of
sugar or honey
Nutrients:
- contain moderate amounts of
vitamins and minerals that help in
the growth and immunity of human
body
Per 100g

Carbohydrates: 10 gm

Fat: 0.33 gm

Protein: 1 gm

Calories: 47
WARNING: avoid eating wilted leaves,
which can contain toxins.

INFORMATION
- mature berry is thin, coarse, seedy
and has neutral taste.
- plant has no thorns.
- plant has large, maple-like leaves.
Where they grow:
- grows in foothill and montane
regions.
FUN FACT:
- the thimbleberry is an example of a
compound berry, since it consists of a
tight cluster of smaller parts,
resembling a raspberry.
*Compound berries are generally edible.
- Native Americans dried and stored
these fruits for winter use.
- People also used these plants to
alleviate toothaches and applied
Thimbleberry leaf powder on cuts &
wounds to minimize scars.

From the Kitchen of Mother Nature

SEA ASPARAGUS

Season: best picked from mid-June

through late-July
HOW TO EAT:
- plant is edible raw but better when
cooked/boiled
- top-half of stems can be harvested,
allowing the bottom to grow a new
shoot
- plant has a salty taste

INFORMATION
- plant is best when gathered before
flowering.
- varieties in British Columbia are
Red glasswort & American
glasswort
Where they grow:
- grows in saltwater marshes & in
the salty soil near high-tide areas
*Cut 6 lengths from the tips of the
plants, leaving the shallow root
system behind to bear more veg
again next year.

From the Kitchen of Mother Nature

SEA LETTUCE

Season: all year, with large blooms in

the summer.
HOW TO EAT Sea Lettuce:
- edible raw.
- should be washed well or soaked in
water for two hours before using to
moderate the flavor.
- Use in soups and salads it can even
be toasted over charcoal.
HOW TO EAT Dark Sea Lettuce:
- looks very similar, and is also edible.
- Unlike Sea lettuce, it turns a dark
colour when dried
WARNING: blue-green algae found in
freshwater lakes and streams is
poisonous.

INFORMATION
Sea Lettuce:
- consists of single, flat, tissue-thin
sheet which is long and narrow or fan
shaped.
- usually about a foot in length, though
can be up to 1 meter long.
- colour ranges from very pale to
emerald green, possibly with white
margins
Where its found:
- throughout the inter-tidal and
sub-tidal
areas and in tide pools
- Dark sea lettuce is found dried on
rocks (is dark green when dried)

From the Kitchen of Mother Nature

PURPLE LAVER

Season: all year, with large blooms in

the summer.

INFORMATION

HOW TO EAT:
- often used as a wrap in sushi
- edible raw
- Laver can be heated and served with
boiled bacon.
- used to make the Welsh dish known
as laverbread.
- plucked from the rocks and given
a preliminary rinse in clear water.
WASH laver repeatedly to remove
sand and boil for hours until it
becomes a stiff, green mush.
*can be preserved for about a week
after this process

Where its found:

- throughout the intertidal and
sub-tidal
areas and in tide pools
- Dark sea lettuce is found dried on
rocks (is dark purplish or green when
dried)

NUTRIENTS:
- Vitamins B2, A, D & C
- Dried = B12

- consists of simple blades only one or

two cells thick and up to a meter
wide, which are almost transparent

From the Kitchen of Mother Nature

BANNOCK

Simple to make, four basic ingredients, one bowl to wash. This kids'
favorite is tasty, nutritious and fun
to cook on a stick over the campfire.
It can also be cooked in a skillet.
Bannock can be a meal in itself.

INGREDIENTS

2 - 3 cups flour
1 - 2 Tbsp baking powder
1 tsp salt (optional)
2 - 3 Tbsp oil, butter or lard
2/3 cup warm water

INSTRUCTIONS

- Put everything but the water in a

bowl and mix with your fingers until
crumbly.
- Slowly add water and mix until dough
feels soft. It may seem that you don't
have enough water, but keep working
the dough till it holds together.
*Don't add more water!
- Take a small handful and wrap around
the end of a green stick, like a marshmallow roast. Knead it so it stays together.
- Cook over coals for about 10 - 12
minutes, rotating to cook evenly.
Eat as is, or add a bit of jam or honey!

From the Kitchen of Mother Nature

BANANA BOATS

INGREDIENTS
Banana
Chocolate Chips
mini marshmallows
Additional toppings & Supplies
Tin-foil
Strawberries
Raspberries
Butterscotch chips
nuts of choice

INSTRUCTIONS
- Slice banana peel, pull open so
banana is visible (do NOT remove
peel)
- Sprinkle desired toppings over the
flesh of the banana
- Wrap the banana in tinfoil
- Put the banana in the fire/coals.
Leave it there for about 10 minutes
The result: a nice soft banana with
delicious gooey sauce!!

From the Kitchen of Mother Nature

BAKED CARAMEL
APPLES

INGREDIENTS

Six nice, big as you can find 'em

eating apples
1/3 cup unsalted butter/margarine
1/3 cup soft brown sugar
1/2 cup chopped almonds
1/2 cup sultanas
Zest of 1 orange (optional)
1 tsp of cinnamon
You'll also need:
Six segments of foil approximately
20cm x 20cm
1 sharp knife and a pair of tongs
Small bowl
Additional topping ideas:
Chopped raisins, cherries, apricots,
dried mixed fruit would also be lovely
additions.

INSTRUCTIONS

- Remove the core from each of the

apples
- Score a line around the middle of
each
apple to prevent skin from splitting &
place each apple in the centre foil
- Mix together the dried fruit, nuts,
zest, cinnamon & sugar in a small
bowl
- Pour the nutty mixture into each of
the cored apples
- Place 1 tsp of butter/margarine on top
of apple center
- Carefully wrap each apple in foil and
place the apples on the coals
- Turn them after 10 min.
- Take them out of coals after 20 min
& let cool
ENJOY!!

From the Kitchen of Mother Nature

ORANGE BROWNIES

INGREDIENTS

Oranges
Brownie mix of choice
Water (as instructed by brownie mix)
Nuts or icing for the topping
Additional Supplies:
Small bowl
spoon or spatula
tongs

INSTRUCTIONS

- Take an orange, & cut about half an

inch off the top, keep the top.
- Take a spoon and scrape out the
insides
- Mix brownie mix
- Fill the orange with brownie mix.
- Put the top back on the brownie &
completely cover the orange in foil
- Then let the orange cook in the coals
for about 20 minutes or until the
brownie is done.
Enjoy!!!

From the Kitchen of Mother Nature

CAMPFIRE
CINNAMON ROLLS

INGREDIENTS
You will need:
- Oranges
- Pillsbury Cinnamon Rolls
- A Camp fire
- Knife
- Tin-foil
- baking sheet

INSTRUCTIONS
- Cut the oranges in half.
- scoop out the insides
- Grab the Pillsbury cinnamon rolls
& put 1 in each orange half
- Put the oranges onto a baking
sheet or something you can throw
on top a fire
- cover oranges with tin foil
- Place the cooking tray on fire
- The rolls will rise as they bake.
Once the rolls have risen pull
them off of the fire.
- Watch that they dont burn if you
have a hot fire.
- Add the icing to the rolls
sticky, yummy, & oh so good!!

From the Kitchen of Mother Nature

DUTCH OVEN
CHEESE PULLS

INGREDIENTS
Tube of Dinner Rolls, thawed but
still cold
1/4 cup butter/margarine melted
2 cups grated cheddar cheese
8 pieces cooked bacon, broken into
small pieces (optional)

INSTRUCTIONS
- Cut each roll in half
- Put butter into a 12-inch Dutch
oven and melt
- Roll cut rolls in butter/margarine
until coated & arrange in Dutch
oven/large pot.
- Sprinkle with cheese & bacon
(optional)
- Cover with lid & let rise until
doubled
- Bake at approx. 350F 20-25
minutes.
Dutch Oven Temperature Control
using Briquettes:
350F in a 12-inch Dutch oven, oven
top 16, oven bottom 8

From the Kitchen of Mother Nature

CAMPFIRE SANDWICH

INGREDIENTS

Cheese of choice
Meat of choice (optional)
Veggies of choice (optional)
rolls

INSTRUCTIONS

- Build your sandwiches using choice

cheese, meat, veg, & rolls.
- Individually wrap each sandwich in tin
foil & toss sandwiches onto warm
coals
* About 10-15 min, keep an eye they
dont burn
These can be made ahead of time and
frozen, then placed on fire once at the
campsite!

From the Kitchen of Mother Nature

PEACH COBBLER

INGREDIENTS

1 box of vanilla cake mix

2 x 30 oz cans of peaches, or fruit
of choice. Drained.
1 can of sprite
A dutch oven or large pot
tinfoil
Hot coals

INSTRUCTIONS

- toss everything but the coals into

your dutch oven.
- Mix it up.
- Stack coals on the bottom, and top
of your dutch oven or pot, then its
time to play the waiting game. . .
30 minutes later, and youve got
this:
One great looking, and smelling,
peach cobbler. With only THREE
ingredients!

Designed By Jessica Kestell

For Camp Elphinstone YMCA
May 12, 2015