Description
Forage and Feast; Spring
May 24, 2025
Limited to 12 participants.
10am-4pm
Option to stay in our timberframe.
Sacred Gardener Farm , Golden Lake, Ontario
This is a dream day for Foodies, Wild Food enthusiasts and People longing to live in a more integrated way with the Earth.
We will meet in the morning at 10am, after the night’s dew has been offered to the sun and the plants are ready to be harvested.
Come spend the day with us sustainably foraging the spring growth and preparing these gems into gourmet food and condiments.
In learning how to ethically harvest and prepare these treasures from the wild we not only elevate their flavours but are honouring the plants and land they came from.
Learn how to; indentify and harvest the wild plants spring offers us.
Learn how to; prepare these plants fresh and cooked; as well as how to preserve them for eating throughout the year.
You will be served, local, wild infused, organic meals, eating the plants you harvest.
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. 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 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) and 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.
