When: Sat., May 25, 4:30-8 p.m. 2013
Forage first, then eat. Learn how to identify, sustainably harvest, & prepare wild plants to create a meal. Tentative menu includes wild greens salad topped with wild flowers & homemade dressing; amaranth & acorn crust pizza; savory wild greens frittata; honeysuckle flower dessert & herbal tea. Cost of workshop includes dinner & handout with recipes. Pre-registration & payment of $45 required.