Tuesday, September 13
6:30 pm - 7:30 pm
Autumn is a time of bounty and harvest for woodland creatures and foragers alike: nuts are falling to the forest floor, fruits are ripening and scenting the crisp fall air, roots and tubers are thickening up in anticipation of sustaining the plants through the tough winter, and edible fungi can be found in astounding amounts. Learn how to identify, sustainably harvest, and prepare the wild foods of autumn, from acorns through minty wintergreen leaves, including golden honey mushrooms and maitake, the “dancing mushroom”. Join The 3 Foragers as they teach the edible plants and fungi of autumn with their original photos and recipe ideas in an educational slideshow.
