Gardeners of Simsbury: Edible Wild Plants and the Fungi of Spring with The Three Foragers

As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager's senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slideshow.

The 3 Foragers are a family from southeastern Connecticut, and they have worked with over 180 libraries, nature center, summer camps, garden clubs, land trusts, and private citizens to learn the wild edible plants and fungi of Southern New England since 2016. Their blog, Facebook page and book all focus on family-friendly, environmentally sustainable harvest of wild plants and fungi, and way to incorporate these foods into your diet with original recipes. 

In Partnership with the Gardeners of Simsbury