This Year, Plan for a Wild-Foraged Thanksgiving!
Fall is a special time for foraging, when wild fruits and nuts are abundant and the cooler, damp weather brings forth wild greens usually associated with early spring. Why not consider a Wild-Foraged Thanksgiving? Learn how from 6-8 p.m. Thursday, Nov. 3 in the Library Center auditorium.
A bit of gathering and preparation can provide ingredients for an exotic high-cuisine Thanksgiving dinner with flavors you can't buy in the store. Wild turkey breast grilled in native plum sauce, wild greens soufflé with wintercress, a dessert of persimmon mousse, with an elderberry-infused cocktail afterwards — the possibilities are unlimited!
Foraging expert and author Bo Brown will cover some of the wild bounty available around Thanksgiving, and ideas for incorporating it into your holiday fare. Books will be available for purchase and signing.
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