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Forager's Feast Spring

This 4 part seasonal series shows you how to develop a nutritive relationship and bake, roast, saute, ferment and preserve  with the edible landscape that grows all around us. For four weekends over the course of the year, you’ll  learn to identify, properly harvest, and cook with the wild edibles and medicinals of the Bay Area. This series will focus on plants that can help our bodies tonify, adapt, and feel deeply nourished throughout the year.

Date: Spring Session, April 23 and 24

Time: 10:00 a.m. -1 p.m. Saturday & Sunday

Location:
Saturday East Bay Hills; location to be sent out a week before class

Sunday private venue in Woodside, CA; also, over Zoom

$150.00

Out of stock

Weekend Schedule

Saturday morning

Join Alexandra for an informative herb walk in the East Bay hills. You’ll learn to identify plants and their edible and medicinal virtues, along with proper harvesting and processing techniques. Discussion will include the ethics of wildcrafting to ensure an ongoing bounty for years to come. We’ll focus on invasives and natives that grow and fruit in abundance, and on understanding which wild edibles are rare and endangered and must not be collected. .

Sunday morning

Sunday morning’s classes focus on food preparation with harvested bounty. Join Alexandra at a private venue on the Peninsula, or over Zoom, as she demonstrates recipes that incorporate our seasonal foods into rich, delicious, and  invigorating dishes. Chosen recipes will  illustrate extraction and food preservation techniques so you can develop the  confidence to incorporate these plants into your daily meals.

Seasonal Foraging Focus

These lists are in no way comprehensive, but provide a starting point for our explorations

Spring, April 23 and 24

– Spring’s blessings  of greens and flowers to cleanse and tonify our systems after a winter of rich food; including Miner’s/Indian lettuce, Oxalis, Chickweed, Nettles, Spring onions, Watercress, Mallow, Milk thistle, Nasturtium, Wild radish, Wild geranium, Arugula, Chamomile, Dock, Fir and Pine tips, Milky Oats, Hawthorn blossoms, Pine pollen

Summer, August 6 & 7

– Summer’s bounty of heartier leaves, berries, fruits, seeds, grasses, seaweeds (discussed; not harvested); including Oatstraw, Blackberry, Huckleberries, Thimbleberry, Nettles, Yarrow, Mugwort, Pearly Everlasting, Dock seed, Plantain, Bristly Ox tongue, Horehound

Autumn, October 29 and 30

– As the year drifts toward winter, we’ll find the late-ripening  fruits, seeds and nuts, dried stalks; including Hawthorn berries, Rose hips, Huckleberries, Bay nuts and leaves, Acorns, Manzanita berry, Nettle seed,

Winter, January 30 and 31

Time to harvest roots, nuts, and fruits, and with the rains we’ll find young wild greens, mushrooms (discussed; not harvested);, Yarrow, Mugwort roots, Cleavers, Miner’s Lettuce, Chickweed, Redwood, Manzanita berries, Toyon berries, Turkey tails, Dandelion

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