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 Were: Photos from Last Year’s Walks

Posted on April 4, 2012 by Angela

Have you heard? We’re going for some wild walks this season starting the last weekend of April with Where the Wild Things Are: Foraging Walks in the Berkshires. Five expert foragers, eight wild walks, eight beautiful Berkshire trails and a limited number of spots available. Sign up soon as last year’s walks sold out!

Photos from last year’s walks can be found here. The photo below is from a walk with Evan Strusinski at Stone Hill on the Clark campus in May of 2011.

Photo credit Angela Cardinali

Foraging with the Experts in 2011

Posted on April 15, 2011 by Carol

BERKSHIRE FARM & TABLE presents

WHERE THE WILD THINGS ARE:
Foraging Walks in the Berkshires throughout the Month of May

On weekends during the month of May, Berkshire Farm & Table will present Where the Wild Things Are – eight wild food walks lead by experienced and passionate instructors who will focus on responsible harvesting techniques, recipes and the history of foraging in the Berkshires.

The walks are in alignment with sustainable wild harvesting practices. One of the motivations for undertaking such a series is to present expert voices to the public to educate on ecosystem balance and sustainability. Community members will learn about edible and medicinal wild plants and mushrooms, nature and ecology through educational walks in the local landscape with expert foragers. The culinary and medicinal benefits of wild plants and cooking with wild foods will also be explored.

The walks are open to all community members and will take place on four weekends during the month of May. This month-long celebration of wild spring edibles is being presented in partnership with Berkshire Grown’s Farmed + Foraged culinary event May 20 – 22. The Williams College Sustainable Food and Agriculture Program is sponsoring this first-time event as its educational value and access to students is in line with its mission.

Participant limits for each of the walks vary. Prices range from $15 to $25 per person, depending on the length and nature of the walk. The events are free to Williams College students. Registration is mandatory and reservations must be made at least 24 hours prior to scheduled walk. For reservations and pricing info, call Mezze Bistro + Bar at 413.458.0123 or send email to berkshirefarmtable@gmail.com.

Registered participants will receive an email a few days prior to the scheduled date with details on the exact location for the walk.

For additional details on the walks, to see the complete schedule, and to read bios on our foraging experts, please click here. For more information about the Williams College Sustainable Food and Agriculture Program, contact Katharine Millonzi at 413.597.4422.

In support of the Berkshire Farm & Table mission, the Williams College Sustainable Food and Agriculture Program is the official sponsor of Where the Wild Things Are with Berkshire Grown, Mezze Restaurant Group, The Porches Inn @MASS MoCA and Slow Food of Western Massachusetts supporting the event.

BERKSHIRE FARM & TABLE presents

WHERE THE WILD THINGS ARE: Foraging Walks in the Berkshires throughout the Month of May

WHERE THE WILD THINGS ARE:
Foraging Walks in the Berkshires throughout the Month of May