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. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slideshow, and finish with a walk outside to put some of those newly learned skills to the test. Copies of their newly published book, Adventures in Wild Plant Foraging, will be available for purchase directly from the author.
The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 10 years. Their blog, Facebook page, and newly published book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.
This free event is jointly sponsored by the Connecticut Forest & Park Association (CFPA), Connecticut Department of Energy & Environmental Protection (CT DEEP) Division of Parks, and Friends of Goodwin Forest.
The James L. Goodwin Forest and Conservation Education Center were gifts to the people of Connecticut from James L. Goodwin, one of America's first professional foresters and a long-time CFPA Board Member. The Center is jointly managed by the Connecticut Forest & Park Association (CFPA) and the Connecticut Department of Energy & Environmental Protection (CT DEEP) Division of Parks. For more information, select here.