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| Daylily |
As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. In this 2+hour ramble we will explore the verges, forests, and fields to find edibles. Educational handouts provided. This site is mainly for teaching, not actual harvesting in large quantities, so we suggest bringing a notebook and pen for taking notes, camera for taking photos, and your curiosity!
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| Yellow morels |
The 3 Foragers have been studying, photographing, and eating wild foods since 2005, and have given over 150 educational walks, lectures, and private classes for libraries, land trusts, nature centers, summer camps, and garden clubs since 2016.
Walk will take place May 7 at 10:00am in Simsbury, CT.
Contact The 3 Foragers directly at kraczewski@comcast.net for exact location and payment information, reservation required. Class is $20 per person 16 and older, free for younger children. Minimum of 15 people needed for the class to happen, maximum of 30 people.
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| Japanese knotweed |
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