Dear Curiosity Journal,
Last weekend, we enjoyed hosting the Foraging for Spring Edibles workshop. We talked about foraging safety, identification, sustainable harvesting, and connecting to the natural world through eating wild plants. Then we hiked the land to see and discuss some common and abundant spring edibles including nettles, dandelion, creeping charlie, lambs quarters, chickweed, spring beauties, ramps, sunchokes, burdock, parsnip, violets, and asparagus. We love sharing these farm favorites with new friends and passing on the tradition of spring foraging. After the workshop, we invited folks to go on a longer hike through the woods to look for morel mushrooms. Those who stuck around were happy they did, as the group found 3 onion bags of morels, golden oysters, and pheasant back. When they divided up the haul, they joked that it was like splitting up Halloween candy, only better! Thank you to everyone who came out to forage with us!
~Joy
