Foraging and Cooking Connecticut “Weeds”
Eating wild foraged foods has become a popular trend for all the right reasons. Wild herbs are significantly higher in nutrients compared to mass-produced vegetables. They have rich, exciting, intense flavors, aren’t contaminated with pesticides, and contain many healing properties.
Additionally, eating invasive species, like garlic mustard and mugwort,
helps local ecosystems. Harvest herbs, cook as a group,
and enjoy the fruits of your labor in our 1770 Woodbury farmhouse.
- Chilled Yogurt Soup with Herbs and Chickpeas
- Mugwort Leek Vegetable Stir Fry
- Skillet Cornbread
- Innkeeper’s Blueberry Cobbler w/ Lavender Whipped Cream
- Lemongrass Iced Tea
7/30 – 10:00-3:00
$48 - all materials included
Ehris Urban & Velya Jancz-Urban