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how to collect wild foods. They cooked a feast of sauteed day lily buds and wild onions, boiled milkweed buds, wild salad (violet leaves, sour grass leaves, baby plantain, wild onion seeds, dandelion leaves and dressing), fried dock weed seeds, and sassafras tea. Mrs. Purnell’s recipe for the day lily buds is as follows:
2 cups day lily buds just ready to open
1 tbsp. wild onions, cleaned and trimmed
! tbsp. oil
Salt and pepper
Stir fry wild onions in oil for about five minutes, until onions are translucent. Drop in day lily buds and stir fry briefly. Add salt and pepper to taste.
Mrs. Purnell said that the campers really loved the wild food forage and feast and ate absolutely everything.
During the second week of camp, people from the Wildlife Center of Virginia visited with a corn snake, great horned owl and groundhog. They discussed the importance of trees where many animals live, and mentioned how important it is not to disturb animal’s natural habitats.
Jennings and Van Camey brought in animal skins they had tanned themselves, along with Indian items, including a headdress which they had made. They discussed Indian lore with the campers, and taught them to make plaster casts of animal tracks.
One day the older campers travelled to Shenandoah National Park to view the nest of a resident peregrine falcon. Mrs. Purnell said that the peregrines became an endangered species about 20 years ago due to the harmful effects of DDT. Now, she said, the program to bring them back has been so successful that they may soon come off the endangered species list.
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