Discover the new growth of spring as we identify wild-edibles in the newly-green landscape. We will take a foraging walk around the property before heading back to the center to try some seasonal wild-edibles and create our own tea blends use to invigorate and awaken our bodies during this Spring Foraging workshop. The first portion of the event will take place outside, learning about foraging etiquette, sustainability, and plant ID. Pease dress according to the weather.
Participants can try Dandelions in a few styles, using the root for coffee, the flower for sweet & savory fritters, and the leaves as part of a pesto! We will also try Garlic Mustard pesto on crackers, Violet Spring Tonic (alcoholic), and Wildflower Cupcakes made with a wide range of late spring flowers.
Spring Foraging workshop dates: