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Foraging Workshop
October 1, 2016 @ 1:00 pm - 3:00 pm
Nutrient dense wild foods are everywhere! Edible plants abound in our heavily trafficked human spaces, offering us a grand opportunity to seek vitality and sound health on highly accessible, already well trodden paths.
Together we will approach wild food as an elemental piece of being connected creatures rather than a last ditch survival trick.
Learn the brilliance and simplicity of incorporating wild foods in your diet using simple recipes and preservation techniques. Meet and learn to identify common edible plants growing prolifically and abundantly in New England and discover their medicinal actions, processing techniques, nutritional profiles, and more!
We will discuss a variety of easy and effective ways to preserve wild bounty, prioritizing nutrient preservation and flavor, stretching the green world’s gifts through the depths of winter.
Students will become more confident and literate engaging with the green world in a respectful way. Informative handouts and a light wild food snack will be provided.
Location TBD
Plants we may meet: Acorns, Autumn Olives, Black Walnuts, Kousa Dogwood, Rosehips, Plantain Seeds, Burdock Root
Special Topics: Acorn flour making, medicine making, preservation techniques, nut trees, plant I.D., hazards, medicine and nutrition, seasonal rhythms & recipes
Preparations: Acorn Bread with Wild Onion Butter, Black Walnut Shortbread & Autumn Olive Juice