Discover a fresh, flavorful perspective on a familiar challenge in this engaging class.
Join us as we explore how some of the region’s most persistent invasive plants can be transformed into delicious, seasonal dishes, turning ecological obstacles into culinary opportunities.
You’ll learn how to properly identify, harvest, and prepare a selection of edible invasive species and non-native wildflowers, gaining insight into their impact on local ecosystems—as well as recipes—along the way. Then, get first-hand experience with a delicious drink crafted from a pesky lawn weed.
Perfect for curious cooks, gardeners, and nature enthusiasts alike, you’ll build confidence in sustainable foraging practices, expand your culinary repertoire, and leave inspired to see your landscape—and your plate—in a whole new way.
This experience includes a walk to observe and ID invasive plants.
Location
Grove Studio 104 & 105
Instructor
Debbie Naha-Koretzky
Debbie Naha-Koretzky, The Wild Edibles Lady and author of Foraging Pennsylvania and New Jersey and The Northeastern Forager’s Cookbook, is a registered dietitian/nutritionist, Rutgers Master Gardener, Pennsylvania Master Naturalist, certified science teacher, and wild foods author. She has conducted countless foraging programs for state organizations, environmental centers, native plant societies, and more. She received her master’s degree in clinical nutrition from New York University.
