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WILD FORAGER SERIES: Wild Harvested Autumn Tubers
Sat, November 4, 2017, 4:00 PM – 6:00 PM CDT
WILD FORAGER SERIES: Finding, Identifying, and Preparing Edible Wild Foods
Class six of six: Wild Harvested Autumn Tubers
Did you know first-year thistle roots can be cooked into a starchy vegetable or that cattail rhizomes can be prepared to taste like baked potatoes? Join us for a hands-on workshop to learn all things related to harvesting and cooking with our local and wild rhizomes, tubers, and root vegetables. Get ready to try your hand at stewing, roasting, frying, and fermenting a variety of wild root crops gathered before the ground freezes!
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