The spring foraging season is officially in full swing! With the unseasonably warm temperatures and consistent rain, many wild edibles are popping up a few weeks earlier than normal. May is one of my favorite months to forage due to it’s wide variety of edible treasures.
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.
In April, I’ll be trying something new at my events. I like to think of it as a kind of theme, based around the month’s abundance. Up first? Drinks! Inspired by April’s flowers, herbs and syrups. In addition to spring foraging, I will be discussing how to make your own wild crafted sodas and shrubs (drinking vinegars) at home.