Every spring, we go to the woodlands of the region in search of what nature has in store. From the inner peace we receive being “alone” in the woodlands, to the plethora of wild creatures with which we cross paths, to the abundance of food surrounding us, we are ever learning how much our “wilderness” provides. 

In each setting, we will explore the areas available to us both on and off trail, yet treading lightly, as we open ourselves to nature’s abundance. 

Foraging of edible vegetables, fruits, fungi, herbs, and nuts where they occur naturally inspires connection with the natural world. We will explore different ecosystems and identify edibles that can be responsibly foraged. We will follow responsible foraging practices only foraging for abundant species of edible fruits, berries, nuts, and mushrooms in small quantities for personal consumption. 

• We will only forage where we are allowed and forage things that we can identify with certainty.  
• We will only collect fruits, nuts, berries, and mushrooms when they are in abundance and take no more than we plan to eat while visiting the property, or what you will eat the day you collect them.  
• We will not uproot any plants and will take care to prevent damage to the plants’ stems and roots.  
• We will leave plenty behind for others and for wildlife.  
• We will not damage nearby species or habitat. 

Some of the edible plants we may experience: Alfalfa, Black birch, Bracken fern, Burdock, Cleavers, Clover, Coltsfoot, Gill-over-the-ground, Wintergreen, Dandelion, Daylily, Garlic mustard, Japanese knotweed, Stinging nettles, Wood nettles, Partridgeberry, Field pennycress, Bugleweed, Wild mustard, Indian cucumber, Rosa multiflora rose, Rock tripe, Irish moss, Ramps, Comfrey, Pine, Hemlock, Spruce, Skunk cabbage, Thistle, Red raspberry, Sassafras, Sheep sorrel, Ostrich fern, Pineapple weed, Wild strawberry, Yellow Pond lily, Bullrush, Burr reed, Dames’ rocket, Yarrow, Wood sorrel, Purslane, Redbud, Honey locust, Violets, Plantain, Bugleweed, Spiderwort, Amaranth, Bearberry, Chicory, Evening primrose, Jewel weed, Lambs quarters, Marsh mallow, Milkweed, and Bee balm or Monarda. 

Also, early season Mushrooms: Chanterelles, Black Trumpets, Witch’s butter, Chagga, Hemlock varnish, and Hemlock varnish.