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Taking a walk in the woods can be more than just a time to experience the pretty sights and sounds of nature. The outdoors is a treasure trove of wild plants that are not only good to eat but can be used for medicinal purposes. The trick is to know what you are picking before you eat it. Host Marianne Eaton joins wild edibles expert Colleen Jones at Merck Forest and Farmland Center for their Wild Edibles Walk that culminates in a wild edible luncheon.
- Colleen Jones, 802-375-6441
- Merck Forest & Farmland Center
|Colleen Jones' Dandelion Linguini (Crock-Pot Recipe)|
2 lbs dandelion greens
For many outdoorsmen, spring in Vermont is like Christmas morning for a 5-year-old kid. You anticipate it for months, and when it finally arrives you want to jump right in with both feet. And there's a lot to enjoy. The spring woods have much to offer and the fishing is the best of the year. For at least one Vermonter, the perfect spring day is a morning spent picking morel mushrooms followed by an afternoon of casting to native brook trout. Morel pickers can be as secretive about their spots as upland bird hunters are about their favorite woodcock covers. So it was a real treat when my good friend Leighton Wass invited us to share with him a perfect spring day.
Almost everyone is familiar with wild edibles, such as berries and fiddleheads, yet our region is home to dozens of species of wild edibles that are far more flavorful and nutritious than what you could buy in your local grocery store. These plants are nature’s organics and can be found right in your own backyard. So join us as we embark on a foraging adventures and learn to identify the delicacies founding Nature’s larder.
The Kraft Pavilion at Disney's Epcot Center inspired hippie/environmentalist Gary Hirshberg to get into business to change the world. As CEO of Stonyfield Farm, he's been doing just that.