Forage and Feast: Spring
$ 85
10:00 to 05:00

May 6, 2017
Instructors: Megan Spencer and Steven Martyn

This is the first of Megan and Steven series of one-day Forage and Feast events. This is a dream day, for Foodies, Wild Food enthusiasts and people into practicing Traditional Skills. We will meet in the morning, after the night’s dew has been offered to the sun. Then we’ll walk to wild land, learn about wild plants and forage till noon. We’ll come back to have a served, local, wild infused, organic lunch. In the afternoon, we’ll focus on processing, preparing and cooking the food we collected. We’ll finish the day with an early farm-style dinner.

At this time of year the Earth offers us an abundance of food and medicine to cleanse and rebuild our bodies after the long winter. The teachings of this time, directly after the long winter, when we need plants that are cleansing and revitalizing. These plants mostly consist of sweet roots and early greens, perfect to detoxify and build our strength. As the early greens develop they will have more flavour, nutrients and gentle medicine.

The Earth gives us what we need, when we need it.
Many people have heard this adage, but few deeply understand it and are steeped enough in traditional Earth wisdom to know how to receive the gifts of the season. Some folks might know what fiddleheads to eat or how to identify wild leeks, but this is just the tip of the iceberg. The deeper knowledge is in what these plants do for the Earth and for our bodies. In a course a couple years ago, we were told by someone documenting the teachings, that we’d  looked at how to eat well over over one hundred different plants. All of which require not only clear identification (often at times when plants are difficult to identify—early or late in the season) but the knowledge as to when and how (physically and ethically) to harvest them. To safely consume and use these powerful plants, we must also have the knowledge of how to prepare, process and store them. In this workshop not only will you taste the nutrition and gain the regional traditional knowledge for harvesting, storing and preparing these food, you will learn how to elevate the plants taste! So a wild artichoke or leek or fiddle head’s flavour sings out an essence of the place where the plant was harvested.