Wild Greens for the Common Table
(see Class Schedule for dates)
Learn about amazing local plants that will grace your table, feed your family, and connect your spirit to the springtime.   Plants we’ll look for may include Trout Lily, Colt’s Foot, Chickweed, Violet, Dandelion, Fiddleheads, Knotweed, Basswood, Stinging Nettle, Lambs’ Quarters, Sorrel, Burdock, Indian Cucumber, and Cattail.   The class culminates with open fire cooking and a three-course “wild” lunch. Plants are taught with an emphasis on observation skills that will enable you to continue gathering on your own. (This class starts in the morning and runs through lunch.)