rivers & roots
Fall foraging
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4 Biweekly Classes:
Sunday Sept 1. , Saturday Sept. 14 , Sunday Sept. 29, Sunday Oct. 13. 2024
Time: 1-4PM
Location: 507 Ch Shouldice, Wakefield, QC
Cost: $$240, ($60 for individual classes)
(Course fee includes all course materials, and foods and drinks we taste in class, as well as Wild Feast last class!)
Details:
Late summer and fall in our area offers some unique and delicious wild fruits, nuts and roots. (There are a certain amount of greens still available too!) Many of them need a certain amount of processing, time, and work to understanding of what their gifts are. The results, however, are exceptional and definitely worth the effort! We will also explore how processing food in community touches our ancestral longings, and traditionally, all food processing, from bison to acorns, was done together.
Sunday Sept. 29: Black Walnuts, Butternuts, Dock seeds, and Acorns pt. 2
When I think of wild foods that are completely unique, and far outshine their grocery store counterparts, Black walnuts and butternuts come to mind. They burst with flavour and have so many culinary uses. It is some work to extract, (unless you’re a squirrel), but once you know, you can’t turn back. We’ll also work a bit with Dock seeds as an abundant resource, and take another look at some ways of processing acorns. (If we don’t have time to harvest black walnuts during the class, we’ll try and organize a community gathering time outside of class. They are really fun to collect).
Sunday Oct 6: Apples, berries, roots
Time to dig out the berries and wild plums from the freezer, the apples from the fridge, and see what else is out there. We'll do a bit of wanderig foraging, but this class will mostly be about the possibilities of nextg year for foragin and making amazing products.