rivers & roots
Fall foraging
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Sunday Sept. 29, Sunday Oct. 13. 2024
Time: 1-4PM
Location: 507 Ch Shouldice, Wakefield, QC
$60 for individual classes
(Course fee includes all course materials and take home projects)
Details:
Late summer and fall in our area offers some unique and delicious wild fruits, nuts and roots. (There are a certain amount of greens still available too!) Many of them need a certain amount of processing, time, and work to understanding of what their gifts are. The results, however, are exceptional and definitely worth the effort! Processing food in community touches our ancestral longings, and traditionally, all food processing, from bison to acorns, was done together.
Sunday Sept. 29: Black Walnuts, Butternuts, and Acorns
When I think of wild foods that are completely unique, and far outshine their grocery store counterparts, Black walnuts and butternuts come to mind. They burst with flavour and have so many culinary uses. It is some work to extract, (unless you’re a squirrel), but once you know, you can’t turn back. The rest of the class we'll be collecting and processing acorns. This is a rich food source, but it takes some processing. We'll look at the absolutely easiest ways to do this, and you can take some home to finish into delicious and nutritious acorn flour or grits.
Sunday Oct 6: Apples, berries, roots
Time to dig out the berries and wild plums from the freezer, the wild apples from the fridge, and see what else is still out there on the land. We'll do a bit of wandering foraging, but this class will mostly be about processing We'll make apple cider, apple jelly, elderberry and chokecherry syrups, and look at other possibilities such as drying, more savoury products, such as umami plum sauce, and finally dig out a few roots that are good at this time of the year. We'll look at a few tools to help process wild foods, from very simple and cheap to more elaborate. You'l go home with jars of delicious products, and lots of inspiration for next year's harvest.