Next Meetup

Forage and Ferment on the Solstice and Equinox 2018
Forager’s Ferments Spring - March 20th Summer - June 21st Autumn - September 23rd 4-6pm Winter - December 21st We’ll look to traditional recipes, our own creativity and whatever bounty nature provides us to bring together a ferment to mark the passage of time. Wild soda, vinegars, krauts and sauces! Each solstice or equinox will feature freshly harvested wild or cultivated herbs or edibles to capture the “spirit” of the day. Class fee includes all materials, take-homes, ingredients, foraging instruction, plant identification and fermentation guidance. Lacey has been wild fermenting, foraging and leading courses at Fox Haven for many years. In 2017 she was fortunate to have the opportunity to study under Sandor Katz as part of his weeklong Fermentation Residency in Tennessee. Some of her favorite ferments she’s made include Mimosa Blossom and Tulsi Wine, Autumn Olive Vinegar, Winter Greens Kraut and Lacto-fermented Black Walnuts - yum!

Fox Haven Learning Center

3630 Poffenberger Rd · Jefferson, MD

What we're about

Public Group

Folks who want to learn and study wild edibles and medicinal. We will pick different venues in and around Baltimore. If you have a yard or lot that needs poking around post it here and we may dig into it.

For nutritional values you can plug the plant in this website:

Another great resource on youtube is:

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