Workshops

Fall, Forage and Feast

When: Sat., Oct. 11, 12-3 p.m. 2014

We will be taking up to 15 people out into local parks to forage for delicious wild edibles and cooking them over a fire. The menu items we’ll be foraging for: Acorn flour biscuits with crab-apple reduction Cattail hash browns with garlic mustard pesto Sauteed mushrooms and Day Lilly buds Wintergreen tea