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. The foragers will discuss the edible plants and fungi of spring with original photos and recipe ideas featured in an educational slideshow.
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. Copies of their book, “Adventures in Edible Plant Foraging: Finding, Identifying, Harvesting, and Preparing Native and Invasive Wild Plants,” will be available for sale.