It’s winter time! While a majority of plants are dormant at this time of year, one might ponder what wild edibles can be harvested. The temperate forest of the Pacific Northwest allows us to find reliable plants even in the harshest conditions. The wild edibles gathered can be used to make food items that offer ways to absorb nutrients and enjoy the flavors of the season.

Join Rachael as she teams up with the Seattle Slow Food Youth Network and takes us into a forest adjacent to the classroom to teach us about the different plants that are available to eat during this colder time of the year. We’ll learn about the abundance of evergreen trees and wild roots through identification and ecological habitat growth. We'll also learn about the ethnobotany and food uses of the selected wild edibles that we respectfully harvest. We'll apply hands-on techniques to make a basic sauerkraut and learn how to use freshly harvested wild edibles to infuse the kraut. The session also will include the creation of a finishing salt with wild edibles. Pre-made food items using wild edibles will be available to sample and recipes will be provided that describe other treats that can be prepared on your own.

What to Bring:
- Pair of scissors or hand pruners to collect field samples
- Quart size wide mouth jar as a kraut container (canning jar w/lid & ring or similar glass jar with twist-on cap)
- Kitchen knife for chopping vegetables

All other equipment, supplies, and ingredients will be provided at the class.

Date & Time: Feb 9, 2020 (Sun) 1:00 - 3:30p
Location: Bastyr University, 14500 Juanita Dr NE, Kenmore - Room 146 (see campus map below)
Fee: Slow Food Youth Network (SFYN) students- By Donation and Public- $25