Spring Foraging Workshop

Sat, May 30, 2026, 10:00 AM – 12:30 PM

Join us for a nature walk and workshop exploring seasonal wild edible plants and fungi, how to gather them sustainably, prepare them, and enjoy their flavors. Spring brings an abundance of wild foods—from tender greens and herbs to ramps, wild onions, and bright yellow oyster mushrooms.

After a brief introduction to foraging basics and best practices, we’ll walk through meadow and woodland habitats to identify edible and medicinal plants and their look-alikes, then return to camp to sample foraged snacks. This workshop focuses on learning rather than harvesting large quantities, and sightings depend on seasonal conditions, but prepared wild food tastings will be provided.

Advance registration is required, and space is limited to 20 people.