From mushrooms to dandelions, foraged food finds way to U.S. tables
date:Mar 25, 2013
he outdoor market is set up like a farmer's market, with vendors signing up and selling their products.

Many vendors also hold classes and tours. The market's debut this month included a walk through the town commons to teach participants how to identify common edible plants.

The educational efforts help new foragers distinguish between edible plants and those that are less palatable or even poisonous. Picking mushrooms, in particular, requires expertise to avoid eating something harmful.

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