This is a three part workshop that will be broken up into Spring, Summer and Fall. Each workshop will have a video tutorial but also a time to Zoom live, to help collect information, ask questions, share recipes and finds. You can also sign up for the in person workshops, but space is limited.
Spring - awakening
Dandelion
Ramps
Spice bush
Knot weed
Morels
Spruce tips
Summer - abundance
Wood sorrel
June berries
Wineberries
Day lilies
Chanterelles
Chicken of the woods
Fall - storage
Paw paws
Hen of the woods
Chicken of the woods
Persimmon
Spice bush leaves
I have been foraging ever since I can remember, my parents and grandparents always took full advantage of the rambling fields and fragmented forest that dotted the countryside we all lived in. We ate elderberries, wine berries and wild mint, which the older people called “Meadow Tea” and Dandelions with hot bacon dressing served over mashed potatoes every Easter. It was both an extended grocery store and pharmacy at the same time. It was love and necessity for people that had such a larger connection to the landscape. It was ritual and witch craft, feared and revered. Passed down from generation to generation by hand and word of mouth. My grandfather knew two mushrooms and they where the only ones he would pick, he never looked in a book. So, foraging has always held a special place in my heart, when I was a child I had free rein over the hills, meadows and forest I grew up on. It was my kingdom and I took to long hikes and eating on the wind and drinking from springs. I watched as old fields filled in with new species, as agriculture and families changed. Grasses and perennials traded with shrubs and trees in a dance as old as the rocks. My mother called me, Euell Gibbons because of the things I wanted to eat. ‘My Side of the Mountain’ and ‘Stalking the Wild Asparagus’ became my holy doctrines and in the dappled shade of my woodland chapel I forged my own religion.
We will learn the basics and all the foraging rules, great books, equipment list that you will need for success.
There will be two ways to join in.
$30 per online workshop
$75 per in person workshops
Or all three for $90 online workshops
Or $210 for all three in person- this includes a Opinel foraging knife and a field note book to journal your foraging adventure.
Dates
Spring April 17th
Summer June 19th
Fall September 18th