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The Federated Women‘s Institutes of Ontario Vol. 62 No. 2 An Organization for Personal Growth and Community Action Summer 1996 HOME & COUNTRY H erli Walks Offer Peaceful . Recreation HLWIIFMA m- -""ilrr:-.Iilll.ilillwv' By Pat Cracker “If one takes into account the letters and comments from people who have spent the day at Riversong, it becomes apparent that the experience is overwhelmingly peaceful. one that brings them close to nature. Walking the woods and meadows l gathering food (even ifit is only the trim- mings to our meal) fulfills a primal urge in all of us." So says Pat Crocker in her first book, Recipes from Riveri'orig; Using Herb: in Lean Green Cooking. Part ofthe book is a collection of recipes prepared as part of the seasonal Herb Walks that are run from the log cabin on 18 acres just south of Ontario's Bruce Peninsula. The other sections give infor- mation on Lean Green Cooking, Using i From the Heart Area Convention Dates . 3 Pralile: Mary Lou Norton 4 Notes lrom the Program Coordinator t t t . . . 5 PhotographyTips , . . 12 'Pigpen Syndrome' . . . 6 Centennial Update t . , 13 About ACWW . . . . . . 7 Cross Country Wmnen-s Day ‘ g . I _ I 7 Calendar . , . . . 14-15 Herbs in Cooking and include thirtyAfive herb profiles. l Riversong Herbals and Naturals began l as a small patch of culinary herbs planted in 1987 and quickly grew into a place where people can come to learn about using herbs to enhance their lives. From those first few plants, the garden has grown to embrace the magical medicinal and cosmetic herbs. It has evolved into teaching gardens within the larger wild classroom surrounding us. The Herb Walks were started in 1990. The concept was Simple: take a group of nature "creatures" around the countrySide to identify Wild herbs. “We still do that". writes Pal in the introduction. “but the The PRO Line . . . . . y 8 Prolile: Mary Inglis . . . . 9 March Board Report . . 10 Proiile: Norma Cornish . 11 ,. .i ... min l: iii/[innit dayâ€"long Herb Walk and Gourmet Lunch Program now culminates in a fine meal that incorporates each ol the wild treas- ures we have gathered " The food for the Herb Walk lunch is always fresh and relies on the distinctive qualities of the plants as they progress through the seasons. Each year is different and each year brings its challenges. For example, day lilies which are a staple on the menu in late June were late last year and all the spring herbs liGC marsh mun" gold and daiidelioiis were finished. Crocker resolved this dilemma by finding an interesting way to cook with something that was available 7 elderberry t‘lnwers. Pat finds it interesting that some people display a fear ofthc wild plants and others are surprised that edible thymc or leeks could be found anywhere other than in cultivated gardens That's why Pat likes to point out the indigenous herbs like blue cohosh and wild bergamnl because these are herbs that provided sustenance. medi- cine and cosmetics for the first people of this land, “Put herbs right lrom the hedge- coni/nued on page 5 trilli‘riilirin‘fli â€" ll Wmnrii's iINiilllt‘ lTr‘lriirnlirin llllti liii'll' limw-nliun June 17-22, 1997 Hamilton Convention Centre. Hamilton. Ontario "Indebted to the Past â€" Committed to the Future" Registrations will be received on a (list come-iirst serve basis. until quotas are filled, or until February 28. 1997 Order your registration torm item the Provrnciai Office today. Register before October 31, 1996, and be eligible lor the early bird drawl