Oats And Wild Apples

A calf and fawn meet and learn about each others' lives, but in the end prefer to be near their mothers.

Make every day in September a special day in your classroom with the creative ideas in this book. For every special day in the month, the author provides fun activity ideas to be plugged into your regular curriculum: language arts, social studies, writing, math, science and health, music and drama, physical fitness, art, etc. Special days include: Lunch Box Day, Native American Day, National Good Neighbor Day and Roald Dahl's Birthday. Your students will look forward to every day of the school year when you make it a constant celebration. And they'll learn while they have fun! Included are fun patterns for writing and art assignments as well as lists of correlated books, recipes and bulletin board ideas.

No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.

The edible bounty of Canada’s fields, forests, marshes and mountainsides are illuminated by Blanche Pownall Garrett in this classic Canadian cookbook. Offering a wonderful array of cooking possibilities, this book includes more than 160 recipes using forty common, wild and edible plants, found from coast to coast. Organized by season, with multiple recipes for each featured plant, each section provides information about where to find each plant along with full-colour photography to aid in identification, and a detailed text description. The selection of recipes offer a wide variety of new culinary adventures for every kind of occasion and chef — preserves, syrups, candies, soups, salads, appetizers, main dishes, dessert, and even wines. Originally published in 1975, this new edition of this classic cookbook features full-colour photos and updated recipes.

In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants. Now, he breaks new ground by presenting more than 500 comprehensive recipes for transforming these natural foods into delicious vegetarian meals.