Rufus and I walked the land collecting sunchokes, wild parsnip, burdock root, and nettles for the Driftless Curiosity workshop on foraging for spring edibles tomorrow. Then we went down to the valley to collect watercress and mint. Karma arrived in the afternoon to help prep the five course wildcrafted meal and I’m so grateful for her help. We planned an ambitious menu, including salad with wild greens, sautéed nettles, grilled ramps, watercress and potato soup, roasted roots, and mint tea with maple syrup. In one day we gathered and prepared enough wild food to feed about 15 people. The only cultivated items were salad mix and potatoes. It still blows my mind how much free nutrition is out here for the taking.