Join herbalist and free clinic director Mel Kasting, RH (AHG) for an afternoon of foraging, followed by a delicious 5 Course “Forest to Table” feast!
During this hands-on workshop, we will explore native and introduced plants growing around Chantilly Farms. We will learn how to identify these plants by their family characteristics, as well as their edible, medicinal, and poisonous properties, giving reverence to indigenous use.
Throughout our day, we will harvest edible plants to later prepare a beautiful 5 course meal together.
The meal will be rounded out with organic foods donated from local farms, as well as plants locally harvested and preserved by Mel and Laura Quesinberry. As we dine, there will be a guided discussion of how different flavors affect the digestion and assimilation of nutrients in the foods we eat.
5 Course Meal will vary slightly depending on what we forage, but here is a sample Menu:
*Nonalcoholic herbal cocktails with Gluten-free Dandelion Tempura. Served with fermented radish and creamed ramps
*Arugula and violet chevre salad with pickled redbud dressing
*Wild Mushroom soup
*Spring Greens Pesto pasta with peas and black walnuts
*Caramelized spicebush and wild rose custard with warm herbal tea
You will leave this event satiated in mind and body, armed with plant connection and the knowledge to create a “Forest to Table” meal of your own! Please wear comfortable walking attire and bring a basket or bag to carry your harvest. Meal will be vegetarian, with vegan and gluten free options for an additional fee. Preregistration required. $100