Wild Edible Walks
& Community Wild Foods Dinners*
(potluck option)*
Spring Feast
A Wing and A Prayer Nursery
48 Trouble Street
Cummington, MA 01026
July 14th 2018
2-5:30 P.M.
The 2017 Menu
Fresh Spring Violet Rolls
Wild Deli Sandwiches
Wild & Savory Pie
Burdock Stem Bites
Conifer Crackers
Cattail Heart Salad
Black Locust Flower Fritters with rose syrup
Strawberry, Comfrey, Wild Rose Sorbet
A Wing and A Prayer Nursery
48 Trouble Street
Cummington, MA 01026
July 14th 2018
2-5:30 P.M.
The 2017 Menu
Fresh Spring Violet Rolls
Wild Deli Sandwiches
Wild & Savory Pie
Burdock Stem Bites
Conifer Crackers
Cattail Heart Salad
Black Locust Flower Fritters with rose syrup
Strawberry, Comfrey, Wild Rose Sorbet
Fall Feast
Tripple Brook Nursery
September 29th 2018
2-5:30
Join Acorn Kitchen at Tripple Brook
a 90+ acre, family owned perennial plant nursery in Southampton, growing hundreds of species of amazing plants! Beginning with a walk led by Felix Lufkin of Help Yourself, explore the edible plants, trees, and medicines of the season. Learn about plant identification and uses, cooking with wild seeds, roots, mushrooms, and preserves, and edible landscape stewardship. The walk culminates in a large Wild Food Feast catered by Acorn Kitchen and embellished with community offerings featuring ethically sourced wild/feral, local foods from the Northeast.
The 2017 Menu
Chips and Dip
burdock chips, plantain crisps, fermented purslane salsa, sorrel wild carrot pesto, warm cheesy greens dip
Relish, Chutneys, and Breads
pickled fiddleheads and purslane, wild green kraut, knotweed chutney, milkweed pods, special sauce, acorn flatbread, spiced crackers, seed bread
Wild Green & Mushroom Tamales with rosehip chili sauce
lamb’s quarters, plantain seed, oyster mushroom, chicken and hen of the woods
Root Stew
sunchoke, burdock, cattail, wild carrot, evening primrose, heirloom beans
Chickweed Apple Slaw
sumac honey, sorrel, local ginger, autumn olive
Kousa Pie
acorn amaranth custard
Black Walnut Shortbread
oat buckwheat maple clarified butter
Schedule of Events
Walk is from 2-4,
We'll break from 4- 4:15
*Potluck folks not attending the walk show up and set up*
Gather to introduce the meal at 4:15
Then leisurely eat until dusk.
There are different ways to participate:
1. Come to the whole event. Choose whether you will bring a dish or not. Register and make a donation.
2. Come to the walk only. Register and make a donation.
3. Come to the potluck only. Choose whether you will bring a dish or not. If you are bringing a dish, this option is completely FREE! Just follow the guidelines and let us know you are coming.
4. Volunteer to help set up and clean up and come for FREE! We need 4 volunteers.
Questions?
Carly@wearewildfood.com
General Details for both Feasts:
Suggested Donations:
We prefer that folks pay in advance. This helps us pull off our portion of the cooking and preparations with greater ease.
We offer a sliding scale to honor the wide range of incomes in our community and to be as accessible as possible. Please pay in accordance with your means---the lower range covers costs, the mid range helps us keep the workshop sustainable, the upper end allows us to offer the workshop to a greater number of people.
You may also choose your own donation outside the range of the scale. Please determine a fair price that is both affordable for you and honors the value of this work. No explanations necessary.
Suggested Sliding Scale
without a food donation included:
$25-35-45
Plus a $10-15 donation for food OR a wild foods inspired dish.
Please send a check, made out to Acorn Kitchen to
Carly Leusner
1 Honey Hill rd.
Cummington, MA 01026.
Rain Date/Cancellations:
Should we be faced with an onslaught of rain, we'll reschedule to Sunday, same time and place. We will make the call on Friday.
If the event is rescheduled due to weather, you will receive a full refund if you are unable to attend the rain date.
Please give us 48 hours notice of cancellations and you will receive a full refund.
Food:
We will be serving a full meal so come hungry! Tasting prepared foods and teas is a powerful way to connect with these plants and we see this as an important part of the workshop. We hope you will be an adventurous participant. If you have specific food allergies or restrictions please let us know and we’ll be sure to accommodate you the best we are able.
All food will be organic, non-GMO, and locally sourced.
We will have mostly vegetarian and gluten free options. Each dish will include clear signage with all ingredients listed.
Suggested Donations:
We prefer that folks pay in advance. This helps us pull off our portion of the cooking and preparations with greater ease.
We offer a sliding scale to honor the wide range of incomes in our community and to be as accessible as possible. Please pay in accordance with your means---the lower range covers costs, the mid range helps us keep the workshop sustainable, the upper end allows us to offer the workshop to a greater number of people.
You may also choose your own donation outside the range of the scale. Please determine a fair price that is both affordable for you and honors the value of this work. No explanations necessary.
Suggested Sliding Scale
without a food donation included:
$25-35-45
Plus a $10-15 donation for food OR a wild foods inspired dish.
Please send a check, made out to Acorn Kitchen to
Carly Leusner
1 Honey Hill rd.
Cummington, MA 01026.
Rain Date/Cancellations:
Should we be faced with an onslaught of rain, we'll reschedule to Sunday, same time and place. We will make the call on Friday.
If the event is rescheduled due to weather, you will receive a full refund if you are unable to attend the rain date.
Please give us 48 hours notice of cancellations and you will receive a full refund.
Food:
We will be serving a full meal so come hungry! Tasting prepared foods and teas is a powerful way to connect with these plants and we see this as an important part of the workshop. We hope you will be an adventurous participant. If you have specific food allergies or restrictions please let us know and we’ll be sure to accommodate you the best we are able.
All food will be organic, non-GMO, and locally sourced.
We will have mostly vegetarian and gluten free options. Each dish will include clear signage with all ingredients listed.
Photo courtesy of Russ Cohen
Potluck Option:
We are offering a potluck option to invite deeper engagement from those who wish to contribute their own dish The feast is for anyone, not just walk participants. It's free if you bring a dish within in the guidelines or a suggested donation of $10-15. Here are the parameters.
1. Dishes must feature a wild food. There are probably dissertations written on what defines wild, but we won't go into that here. If you have questions about how to interpret this guideline, please email Carly@wearewildfood.com
2. Aim to use mostly local, organic, and non-GMO ingredients.
3. Please cook enough of your dish to serve at least 15 people.
4. Contributions with wild/grassfed/local meats, pasture raised dairy, and organic gluten are welcome.
5. Please include clear signage with your dish, including a title and each ingredient listed.
6. Be sure to check out our menu before you come with your creation so we can avoid redundancy. Find ways to complement what we are already having. The menu will be posted by September 16th.
We are offering a potluck option to invite deeper engagement from those who wish to contribute their own dish The feast is for anyone, not just walk participants. It's free if you bring a dish within in the guidelines or a suggested donation of $10-15. Here are the parameters.
1. Dishes must feature a wild food. There are probably dissertations written on what defines wild, but we won't go into that here. If you have questions about how to interpret this guideline, please email Carly@wearewildfood.com
2. Aim to use mostly local, organic, and non-GMO ingredients.
3. Please cook enough of your dish to serve at least 15 people.
4. Contributions with wild/grassfed/local meats, pasture raised dairy, and organic gluten are welcome.
5. Please include clear signage with your dish, including a title and each ingredient listed.
6. Be sure to check out our menu before you come with your creation so we can avoid redundancy. Find ways to complement what we are already having. The menu will be posted by September 16th.
