Events

March 11th 2019 – Horticultural Society –
Lecture on the relationship of Mycelium in Permaculture Gardening. – Sold Out event.

March 16th 2019 – Winter Foraging Workshop
1-4:30 pm, $40
Walking on trails in the extensive Topsy Farms woods, learn to identify, collect, and process winter edibles such as Birch, Chaga, and frozen greens/berries. We’ll forage for pine needles to make an indigenous cough syrup with Topsy honey. Follow the Link to Book your space https://topsyfarmsontario.myshopify.com/products/winter-foraging

March 30th 2019 – Wild Yeast Starters and Sourdough workshop 1- 430 pm, $35 Learn how to make your own Wild Yeast Starter. Using my own 4 year old Wild yeast, participants will learn the basics of sourdough bread making. We will use locally grown flour and foraged Birch flour. Learn how to mill whole grains. Each participant takes home bread and their new wild yeast starter. Location; 130 Days Road. Royal Kingston Curling Club
To Book your space in the Wild Yeast and Sourdough workshop – please email rcummings@wildfeastcatering.com ( subject line March 30th)

 April 13th 2019 – Spring Foraging workshop – 12- 4:30pm, $40 Walking the Trails in back 40 of Dewmel Farms. Learn to identify Spring Growth Edibles, Collect and discuss processing of Wild Mustard, Nettle, Ramps, Spruce Tips and Morels (amongst other notables). This is an intense field practicum. Participants of this workshop will be required to dress appropriate for all weather including Tick Spray. Bring paper bags, basket, gardening gloves, scissors, snacks and water. All edibles (once fully identified)will be divided equally between each participant with a list of proprietary ‘Wild Feast’ recipes for home processing. To Book your space in the Spring Foraging workshop – please email rcummings@wildfeastcatering.com ( subject line April 13th)

April 27th, 2019 -Fiddleheads/Morels/ Asparagus Workshop 10 am -3:30pm, $40 Must have transportation. Walking the property of the Brown family farm located in the district of sunny California (Jones Falls). learn to identify Spring edibles, collect and discuss Fiddleheads and all their genus. Collect and identify Asparagus. Discuss other edibles such as Cattail with instruction on how to ethically harvest. Morel season stretches into May so we will also look for and harvest if found. Discuss false Morels. This is an intense field practicum. Participants of this workshop will be required to dress appropriate for all weather including tick Spray. Bring paper bags, basket, gardening gloves, scissors, snacks and water. All edibles (once fully identified) will be divided equally between each participant with a list of proprietary ‘Wild Feast’ recipes for home processing.
To Book your space in the Fiddleheads/Morels/Asparagus workshop – please email rcummings@wildfeastcatering.com ( subject line April 27th) Once payment is received, the participant will be sent the meeting address.

May 3rd, 2019 Spring Mushroom Workshop 3:30pm to 5:30pm $35 Details to be announced

Spring Edible Flowers – Details and Date to be Announced Identification, Collection, Drying and processing

Pesto made with Wild edibles – Dates to be Announced. Identification and collection of Plantain, Wild mustard, Nettle, Wild Spinach, Dandelion and Mallow. Also available are wild herbs. Back to the Farm House to process into delicious Pesto that can be used in any recipe.

Summer Mushroom Identification Workshop – Dates to be Announced

Summer Wild Edible Cocktails and Tasting- Dates and further details to be Announced

Understanding Indigenous Trees and Plants in our Region – Details to be Announced

Out-Door Firepit Cookery with Wild Foods – Dates and details to be Announced

Late Summer Wild Berries Workshop – Dates and details to be Announced

Late Summer Wild Mushroom Workshop – Dates and Details to be Announced

Wild Ginger – Identification, Ethical Harvesting and Processing – Dates and Details to be Announced