Forage for more than just mushrooms. Discover a variety of food that you can harvest and add to the dinner table.
Fields, forests and even back yards are filled with delicious and nutritious edible wild plants and mushrooms, especially in the springtime. Finding and harvesting your own food provides a great sense of satisfaction while adding locally-sourced variety to your diet. Learn from an expert forager and mushroom cultivator what to look for, what to avoid, and where and when to forage for best results.
This online class will teach you how to identify, harvest and prepare a bounty for the table including morels, oyster mushrooms and pheasant's back mushrooms, wild asparagus, ramps, fiddleheads and more. Emphasis will be put on safety and ethical harvest.
Who should attend
Anyone interested in learning about finding and harvesting edible wild mushrooms and plants. Enrollment is open only to those 18 and over.
Tavis Lynch is a 30+ year veteran of wild mushroom foraging in northern Wisconsin, a skill he initially learned from his father. A certified expert by the MN Dept. of Agriculture, Lynch has been harvesting over 100 varieties of wild fungus and bringing hundreds of pounds safely to the public.