Upcoming Public Events
Check out our list of upcoming public forages, tastings and wild food picnics!
December – March
December through early March offer the last of the hardy fruits like rose hips and hawthorns, as well as cold weather loving fungi like Turkey Tail, Enoki and Chaga. Along the coast, the lowest tides of the season beckon us to enjoy a wide variety of edible seaweeds, invasive species (periwinkles, green crabs, Asian shore crabs) and shellfish (clams, mussels, oysters).
Coastal Forage: Introduction to Edible Seaweeds & Invasive Species
When: 9:00am – 10:30am
Cost: $50/person
March 8 – Rye Beach*
Coastal Forage: Introduction to Edible Seaweeds & Invasive Species* (SOLD OUT)
When: 9:30am – 11am
Cost: $50/person
April
April brings the first of many delicious spring greens including stinging nettle, wild mustard leaves, fiddlehead ferns, Japanese knotweed, wintercress leaves/buds, salsify, spring onions/crow’s garlic/field garlic, henbit, cleavers, bedstraw, chickweeds, dead nettle, and box elder. Numerous edible flowers like violets, dandelion, forsythia, day lily tubers and shoots, wild oats/bellwort shoots, trout-lily, and magnolia buds are in bloom and perfect for picking as well.
Spring Forage: Introduction to Edible Spring Greens, Trees, Flowers and Herbs
When: 10:00am – noon
Cost: $50/person
Spring Forage: Introduction to Edible Spring Greens, Trees, Flowers and Herbs followed by Wild Food Tasting
When: 10:00am – 12:30pm
Cost: $65/person
Spring Forage: Introduction to Edible Spring Greens, Trees, Flowers and Herbs & Wild Soda Workshop
When: 10:00am – 12:00pm
Cost: $50/person
Spring Forage: Spring Greens, Trees, Flowers and Invasive Edibles at Historic Bullard Memorial Farm
When: 10:30am – 12:30pm
Cost: $30/person
Spring Forage: Introduction to Edible Spring Greens, Trees, Flowers and Invasive Edibles
When: 10:00am – 12:00pm
Cost: $50/person