May 15 – 17, 2020
with Darcy Williamson
$395
Author of The Rocky Mountain Wild Foods Cookbook, How to Prepare Common Wild Foods, Cooking with Spirit, Native American Food and Fact (with co-author Lisa Railsback), Wild Wines, Wild Foods of the Desert, and Fabulous Wild Fungi; Wildly Creative Cuisine.
It’s springtime, the beginning of wild culinary abundance. Seasonal treats lay at our feet, our appetites are whetted ~ let’s turn this wild food harvest into gourmet meals.
Friday May 15
11:00 A.M. Mountain Standard Time Arrival
You will be taken to your assigned quarters to get settled in before lunch. Lunch will be at noon, so that we will be well nourished before we head off into the forest to identify and harvest foods for our evening meal.
1:00 P.M. to 5:30 P.M. ~ After harvesting we will return at 5:30 to begin dinner preparation. Our harvested treasures will be carefully sorted (by me, to make certain all is edible!) and we will determine how best to prepare each for our meal. Elk or Buffalo burgers will be grilled on the barbeque to supplement our meal.
6:30 P.M. ~Our group will have prepared our wild harvested feast. We must now sit and dine, sip wine or herbal beer and talk about the adventures of the day.
8:00 – 10:00 P.M. ~ The sauna will be hot for those who wish to relax and steam away the miles of the day. There will also be time to relax and visit around the fire pit. Or perhaps one would prefer a fast game of pickleball on our regulation-size court?
Saturday, May16th
9:00 A.M. Breakfast at Mavens’ Haven kitchen.
10:00 AM. ~ We head for the forest for a day of gathering and sampling of wild cuisine. A field kitchen will be set up for our wilderness lunch, so we’d better find something tasty!
5:00 P.M. ~ We return to the Haven with our bags of wild harvest. Again we will work together to prepare our Wild Food Fest from that which we gathered.
6:30 P.M. ~ It is time to enjoy our meal over wine or herbal beer and conversation. I am certain we will have much to talk about. Wild Salmon will have been grilled on the barbeque to supplement our meal.
8:00 – 10:00 P.M. ~ The sauna will be hot for those who wish to relax and steam away the miles of the day. There will also be time to relax and visit around the fire pit. Or perhaps one would prefer a fast game of pickleball on our regulation-size court?
Sunday, May 17th
9:00 A. M. ~ Breakfast at Mavens’ Haven kitchen.
10:00 A.M. ~ This will be our final foray into the forest. By now guests should know some wild food basics. We will glean and clean our harvest in the field and again cook our lunch in the field kitchen.
3:00 P.M. ~ We will return to Mavens’ Haven to divvy up what wild foods we have not consumed and say our farewells.
Those who may wish to stay over Sunday night and leave Monday morning are welcome to do so at no additional charge.
To hold your space, please send your $50 deposit to Darcy Williamson, P.O. Box 4190, McCall, ID 83638. Please make out checks to From the Forest. To pay the deposit or the full amount online, click here.
To register, copy/paste the following and email to [email protected].
Mushroom & Lichen Weekend Registration Form
Name:
Phone:
Accommodation first choice:
Second choice:
Food allergies or sensitivities:
Questions and general requests:
Darcy Williamson is a published author of numerous cookbooks, histories, herbals, fiction, and more. Head Maven at the Haven, we are fortunate when she decides to present this event, one of our favorites.