Wild Edible Plants and Mushrooms of the Great Lakes Region with Sarah Foltz Jordan

Wild edibles provide nutritious, sustainable, gourmet food all year round. In this workshop, we’ll discuss the harvest and preservation of dozens of wild edibles in our region, with an emphasis on some of the best greens, mushrooms, roots, berries, nuts, and more. Creative methods for incorporating more diversity into our diets will also be explored, including teas, pestos, nutritional powders, broths, infusions, salts, and more. We’ll have several tables of wild edibles on display, including a wide variety of preserved food from our own pantries.