, it's on! Shoots, leaves and edible trees are putting on a circus of delicious new edible growth today, it's there if you can see it.
 It's our job to show folks how to see the food through the trees.  Bracken fern, lady fern, stinging nettle, blackberry shoot, sea lettuce, sargassum seaweed, flowering currant are all offering us delicacies right now.
 Wild ingredients that are free and so exciting to cook with.  Start your spring foraging treasure hunt with one of the most entertaining forest educators around Willoughby Arevalo!
Spring Foraging Class - Apr 25
Identify early season coastal wild foods; edible trees, shoots and leaves – great for food nerds and hikers. Anything from fiddleheads, licorice fern, big leaf maple flowers, nettles, elderflower, oyster mushrooms or wild camomile.
This is a guided walk exploring and identifying all that spring or summer has to offer in foraged finds. $69 pp 12:30-2pmÂ
Saturday, April 18 Only!
Spend a delicious day feasting at the beach near Mill Bay, Vancouver Island with commercial fisherman, Ficus Chan (Crab
Bellingham) and Chef Robin Kort of Swallow Tail Culinary Adventures learning to catch and cook local shellfish at the beach. We may find butter clams, savoury clams, cockles, oysters, littleneck, manila clam, horse clam or geoduck if we are lucky.
The teachers at Swallow Tail have gathered food knowledge from many local indigenous peoples, we are grateful for it and we would love a chance to give back if any local First Nations groups would like to join our programs please
contact us for complimentary tickets. |
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