We have lots of edible greens to make salads at this time of the year so let's go foraging and explore some fun ways to make salads and seasonings using wild edibles.
Learn how to make verjus (ancestor of vinegar) with wild edible plants, how to adjust your salads toward specific flavors and how to balance the flavors.
The wild food chef Mia will be there too and together we will also show you how to create all kinds of interesting seasonings with wild edible and aromatic plants such as black nightshade berries, lambsquarters and more.
You'll also get to taste some of my wild food preserves (goes well with salads) such as pickled Yucca shoots, infused sweet clover vinegar, pickled wild radish pods, etc...
So tons of culinary fun! The weather is supposed to be nice and really hot (90s) so make sure to bring water and sun protection.
See you there!
Donation: $20.00 (Use Paypal or Cash/Check at the outing)
Here is a good map for the meeting location: