From Wild Things Fields to Farmed + Foraged Tables

Posted on May 23, 2012 by Angela

Berkshire Farm & Table’s Where the Wild Things Are foraging walks were a great success! We sold out seven of the eight walks and had more than 150 participants take part in the series. Approximately 100 community members came from the Berkshire region with more than 50 folks from six states including VT, CT, NY, FL, MI and IL.

Where the Wild Things Are were presented in partnership with Berkshire Grown’s Farmed + Foraged culinary event, celebrating a weekend of spring flavors with more than two dozen restaurants offering spring dining specials and prix fixe menus THIS WEEKEND — Friday, May 25 through Monday, May, 28. Check out some of the amazing offerings and delicious prix fixe Farmed + Foraged menus online!

This month-long exploration of wild spring edibles was presented thanks to the generous support of the Williams College Sustainable Food & Agriculture Program, a major sponsor of Where the Wild Things Are. Additional partners include The Briarcliff Motel, Mezze Restaurant Group, The Red Lion Inn and Storey Publishing. A big ‘thank you’ to our sponsors for making this event series possible!

Thank YOU for your support of Where the Wild Things Are!

Cole Field with Russ Cohen

Posted on May 10, 2012 by Angela

On the riverbank of the Hoosic River are winding trails alongside Cole Field in Williamstown. On Sunday, May 16, expert forager and author Russ Cohen led a group of us while teaching all about wild edibles, native species, invasives and how to cook with foraged foods.

The following photos were taken by Zan Farr of Storey Publishing.

For details on the wild edibles walks, the full schedule, foragers’ bios and ticketing info, select the Where the Wild Things Are pull-down menu on the black bar (far left) at the top of this page and visit the area you would like to explore.

Walking in the Woods with Russ Cohen

Posted on May 8, 2012 by Angela

The following commentary is from Brent Wasser of the Sustainable Food & Agriculture Program at Williams College:

Saturday’s walk on the Money Brook Falls trail with Russ Cohen was great! He was very good at keeping the group together and focused on a wide variety of plants. He also spoke authoritatively on how to cook the plants, and had some great recipe ideas. We even found morels during the walk which added much excitement to the mix. Great walk on a beautiful day!

Photos by Brent Wasser, Sustainable Food & Agriculture Program at Williams College.

Foraging with Blanche Derby

Posted on May 1, 2012 by Angela

The following post is from Brent Wasser of the Sustainable Food & Agriculture Program at Williams College:

A perfect spring day! On Sunday, April 29, Blanche Derby led a group of interested foragers through Field Farm in Williamstown. Sunday’s weather was especially springlike and refreshing. Cattails, pokeweed, nettles, garlic mustard — these were exciting things to discover and learn about. Blanche Derby’s passion and interest in wild edibles kept the group interested and the range of plants we discussed was great. Our guide offered significant advice on how to prepare the foods, which our group appreciated. She finished up with wild edibles muffins and a tea she had made, which was a nice way to illustrate the range of possibilities with these foods.

Photos by Brent Wasser, Sustainable Food & Agriculture Program at Williams College.

Foraging for Dinner: Where the Wild Things Are

Posted on April 30, 2012 by Angela

photo credit Keith Emerling

After you’ve learned the basics of foraging for wild edibles, you can create some adventurous combinations for your spring table. Where the Wild Things Are is fortunate to have an avid photographer, forager and cook as one of our walk participants this year. Keith Emerling signed up for ALL EIGHT Wild Things walks and shared some of his delicious dish ideas with us.
Pictured above is Avocado Oil-sautéed Fiddleheads and Spring Garlic Greens, Roasted Ramps and Ramp Leaf Crisps. This wild edible base is topped with Warm Yellow Split Pea Salad, Red and White Cippolini Onions, Tender Spring Garlic, Treviso and Radish Sprouts. You can substitute braised scallion for foraged items.

Pictured below is Duck Egg Scramble with Ramp Leaf, Fresh Thyme, Saffron, White Truffle Oil and Six-pepper Grind over Hazelnut Oil Sauté of Asparagus, Shiitake, Fresh Thyme and Ramps. You can substitute egg whites, fiddleheads, chicken or goose eggs, morels, fresh garlic, leek, black or white pepper, ghee and grapeseed oil.

Springtime deliciousness!

Photo credit Keith Emerling

Photos by Keith Emerling

First Foraging Walk of the Season

Posted on April 28, 2012 by karin

What a gorgeous day. On Saturday, April 28, Aimee Gelinas led 20 people on a beautiful walk in Williamstown. The group started at the Clark Art Stone Hill Center and headed into the forest with a brief foray into the meadow, descending on the road past Buxton School. We learned about culinary and medicinal uses, history, botany. Colt’s Foot, Eastern Hemlock for tea, Trout Lily, Jewelweed, Black Birch for tea and toothbrushes, Violets, Beech, Dandelion (dent de lion) and a huge stand of Japanese Knotweed. A few Williams students practiced for their upcoming botany exam. A few more gathered up scads of non-native and invasive mustard greens to make pesto for dinner tonight. Can’t wait til next weekend!

Photos by Karin Stack

Where the Wild Things Are: Tickets on Sale Now!

Posted on April 5, 2012 by Angela

The Where the Wild Things Are foraging walks schedule has been announced for Spring 2012. For details on the wild edibles walks, the full schedule, foragers’ bios and ticketing info, select the Where the Wild Things Are pull-down menu on the black bar (far left) at the top of this page and visit the area you would like to explore.

We hope to see you on one of the walks this Spring!

Photo credit Evan Strusinski

Where the Wild Things Are Foraging Walks Announced for 2012!

Posted on April 2, 2012 by Angela

Photo credit Angela Cardinali

Where the Wild Things Are foraging walks will take place for a second year in late April and May. A few familiar faces and some new foraging experts, too. The website is live and ready to go. Check it out for more info!