Wild Edible Food and Medicine Series

This workshop is part of an immersive foraging series offers a unique opportunity to slow down, step outside, and reconnect with the living landscape while learning practical, time-honored skills in plant identification and herbal medicine-making. Each seasonal workshop is shaped by what the land offers in that moment. Whether you starting your foraging journey or wanting to go deeper, you will have the opportunity to build on your skills, as well as opportunities to enter and engage in the identification and harvest of wild edibles for the first time.

Fall Foraging: Nuts, Acorns, and Fruits of the Harvest

Nuts are one of our region’s most abundant foods. Learn ways to prepare and process black walnuts, butternuts, acorns, and hickory nuts. Part of the workshop will focus on Black walnuts and walnut and hickory processing. The other half will focus on acorns, ways to take them to an edible state with easier leeching processes. There will be a fire after lunch time and chances to warm yourself along with some stories about foraging and We’ll be using some of the nuts and acorns we have processed to make a few special dishes or treats!

You will likely be able to take home a handful of processed walnuts in their shell for cracking on your own to use in pesto, salad, baking, candy or however you like to eat other nuts! Come prepared to get dirty and take a crack at foraging! See list of things below for what to bring.

The walnut is a beautiful tree that has unfortunately been overlooked and even despised by some for the ‘mess’ its husks make on people’s lawns, local parks, and roadways, or the effort it takes to process this protein rich food source. Acorns are also seen as a nuisance and take a bit of know-how to process, and are also widespread in our region. Learn about these abundant foods, as a community while sharing stories, foraging tips, and processing tricks.

You will leave with:

To Bring/wear:

Come prepared to get dirty. Warning: walnut husks will stain your hands for up to 3 weeks and clothes semi permanently.

Your Instructor:

Mike has been foraging for over 15 years when they first learned what plants in the average yard were edible and read a foraging guide cover to cover. They have been on many foraging adventures, learned from many teachers and spent time processing and eating wild edibles. Mike values connection, care, and advocacy for the land and beings that inhabit it.