Description
June 21-25, 2023
An immersion in wildcrafted and local foods
How to prepare, store and cook with wild foods
Megan will show you the behind the scenes magic of what goes into the incredible food at the Sacred Gardener School.
Making spice blends, infused salts and vinegars and fermented foods to elevate and increase our nutrients in our daily meals.
Nutritious and medicinal plants like nettle or wild leeks, that are harvested during one brief time of the year can be consumed year-round by putting them into condiments like salt, pepper and ketchup that we already use everyday.
Condiments that are made from local plants are not only going to be much less expensive, personally and planetary, but also because of the macrobiotic effects of eating local plants, we will have better assimilation of our food as well as autoimmune enhancement.
During this intensive you will learn to identify and harvest local plants, and how to store them or make condiments from them. Participants will make both familiar condiments or their healthy local equivalents, as well as taste and learn about some distinctly North American wild spices. We will harvest plants together and learn how to use them to enrich and enhance our food. Participants will also learn in a spontaneous hands-on way about many other herbs, we will visit on the land.
$525 for those who need support to come.
$675 is asking price
$800 benefactor price offer more for those who need support in coming.
