As the land warms and the seasons transition, April gives rise to many of spring’s early comers. Exposed ground under leafless canopies fills with a lush array of bitter greens and early sprouts getting their start for the growing season. The month is characterized by many of the wild edibles familiar to even the non-forager: dandelions, wild onion, ramps, morels, and nettles. But there is still plenty more to learn, appreciate, and tend as the bounty of springtime begins to bud.  

Whether you are interested in garnering a better understanding of local plant ecology, gaining knowledge about wild edibles or discovering alternative uses for plants through wildcrafting and medicine, join us for our April Forging Walk. Along the way, we will spend time emphasizing ethical foraging and ways of giving back to the land from which we’re taking--reinforcing how thinking like an ecosystem should guide our practice of gathering wild foods. 

Beginners and experienced foragers are welcome. 

Class runs from 10:00am- 12:00pm