November Foraging Events – Group Walks, Tastings & Workshops
The month of thanks is already upon us somehow. And while I have so many things to be thankful for this season, my mind is racing with thoughts of what to gather before the frosts and what needs attention after the icy nights.
Many red fall fruits – rose hip, barberry, highbush cranberry and a variety of viburnum – enjoy frost-bitten nights before hitting their sugary sweet peaks.
The same is true for a multitude of roots, tubers and wild potato varieties, who don’t meet their carbohydrate-rich, starchy strides until the ground begins to harden once more.
But before the tree syrup tapping, winter tea mixing and general dormant distresses of full winter are upon us, I invite you to enjoy the last of our fall months outside. For my November forages, I wanted to add additional aspects – tastings and workshops – that I am hoping will both intrigue and encourage you to experiment throughout the winter months.
Sodas, vinegar and shrub drink ingredients are easily foraged year-round. The steps to incredibly delicious concoctions are surprisingly simple. Perfecting your technique, ratios and flavor combinations can take a bit longer. I like to use the late fall to slow down, work on my own creations and learn.
But, no need to read through loads of books, recipes and sources if someone has already done it for you! Instead, join me!
November Foraging Events & Tastings
As winter looms, I will continue to add a few monthly public group events focused primarily on coastal forages – seaweeds, shellfish, etc. Many public forests and woods close during the snowier months. However, these colder months offer fantastic opportunities for the home or private land owner. Winter is ideal for tree identification, syrup tapping and mushroom log inoculation.
Want to get ahead next season? Learn which common ornamental plantings also offer edible goodies or start planning a wild food garden/orchard for spring! Contact me to learn more.
