The summer months are a bounty of ripe berries, nectar-laden edible flowers, amazing edible plants along the seashore, and edible mushrooms that can carpet the forest floor after warm, rainy days.
Learn how to identify, sustainably harvest, and prepare the wild foods of summer, from beach plums to invasive wineberries, including some of the choice summer fungi like chanterelles and the myriad of pored Boletes.
About the Three Foragers
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 17 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.
Registration is required to attend this IN PERSON event.
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