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Wild Harvest: Shoots and Summer Greens

A wild edibles walk and feast with a focus on spring shoots and early summer greens.

Learn how the earth sustains and nourishes us. Abundant food is growing around us for free in the wild! All we have to do is learn how to use it. This practical, hands-on series will focus on wild food harvesting, processing and preservation with a particular focus on ways to extend the harvest through the year. Gain hands-on experiences gathering food from the wild. The first half of each class will focus on identifying and harvesting plants and the second half will focus on processing the wild materials into wholesome and delicious foods. This class includes a light feast featuring wild edibles served in gourmet style.

Anyone can talk about wild foods but true learning comes through direct experience. These intensives pick up where other plant walks leave off. They are highly recommended for anyone who is interested in understanding wild edible plants through personal, hands-on experience. Find out how you can bring home the best of each season.  This month we will focus on shoots and summer greens. 
Instructor: Sarah Haggerty, 2012 North Carolina Environmental Educator of the Year

Chef:  Tanith Tyrr, NCSU Wild Foods Competition First Place Winner

Cost:  $35 non-PWC member, $30 PWC member, $40 walk-in fee. Please visit the website, www.piedmontwildlifecenter.org, to register.

 

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  • Matthew L P.

    Sarah and Tanith thanks for a great class! I had a lot of fun and learned quite a bit! One quick question. Could either of you (or someone else) tell me again the name of the tangy red plant we found at the start? I remembered most of the plants but not that one.

    Thanks!!

    May 12, 2013

    • Sarah H.

      Violet wood sorrel

      May 12, 2013

    • Matthew L P.

      Thank you Sarah! And again thanks for the class.

      May 12, 2013

  • Chefs W.

    Due to issues with the deep fryer the tempura got nixed, but I think the heritage chicken with the 'poor man's pepper', oxeye daisy, wild mustard and thistle chutney was a pretty decent substitute. I'll probably include the chutney process in the next class on the 25th, which will be much more kitchen intensive so everyone can learn the culinary techniques.

    May 11, 2013

  • A former member
    A former member

    Had a great time and learned a lot. The food was really good also. Not what I expected.

    May 11, 2013

  • Chefs W.

    Great class group!

    May 11, 2013

  • A former member
    A former member

    Can I pay when I get there?

    May 11, 2013

  • Chefs W.

    Tentative menu - will be expanded as we forage more stuff. The more good edibles y'all can gather and clean and sort through, the more you get to eat. :) This is what's already definite.

    Cattail casserole
    Thistle and wild fennel crab cakes with capers, wild garlic and tuna
    Braised pork belly with wild fennel
    Milkweed soup topped with thistle mousse rounds
    Poke greens with boar bacon
    Stir fry of wild greens with duck and rabbit sausage
    Wild tempura

    May 10, 2013

  • Sarah H.

    Our usual intern team is on break right now and we are looking for a couple of people to attend class in exchange for help with clean up, setup and registration. If interested, call[masked]

    May 10, 2013

  • Sarah H.

    Thanks for joining us! We will meet at the entrance to Leigh Farm Park. Park along the road and follow the signs for Coyote Trail. We start our class at 2pm at the circle of benches at the trail head.

    The park is currently under construction but we are still in the destruction phase so be prepared for uneven, muddy terrain. In order to get the most plant diversity, we anticipate covering a lot of ground. If there is anyone who would prefer to walk less and help more with food preparation, we can make arrangements for you. Otherwise, bring water and comfortable walking shoes. We may go to a pond to harvest cattail shoots (optional). If this appeals to you, bring clothes that can get wet/muddy and a pocket knife. We will end our day with a gourmet wild foods meal. The meal is informal and is a great time for food and community. We are done between 7-8pm. If you have dietary restrictions or special needs, please let us know ahead of time.

    See you on Saturday!

    May 10, 2013

  • Electra

    cost went up! yikes!

    May 8, 2013

    • Sarah H.

      Hi Electra, The cost went up because the class includes a gourmet meal. If you would like to come but feel the price is too high, you can sign up to assist with the class. We need assistants to help before and after the class for set-up and clean up and this will allow you to attend the class for free. We also have seasonal scholarship options available. We would like to make it possible for you to attend. If you are interested, please call me at: [masked]

      May 10, 2013

  • William T.

    None that I know of.

    May 8, 2013

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