Foraging, Fermenting, Herbalism, and More at Wright-Locke Farm

There is no better time than the summer season to learn how to healthfully and safely utilize the many local fruits, veggies, herbs, and flowers available at the farmers markets, pick-your-own farms, and maybe even your own backyard. Wright-Locke Farm has a wide range of workshops this month that showcase how to find and prepare these seasonal foods to enjoy with family and friends, or on your own!

This week, the farm welcomes back published forager Russ Cohen for our annual Foraged Edible and Medicinal Plants Tasting and Walk on Wednesday, July 26 from 6 - 8:15pm. The program will start on the farm stand patio to discuss the fundamentals of foraging wild edible and medicinal plants, then to enjoy a selection of foraged edible foods Russ has prepared; the remaining program time will be used for the walk led by Mr. Cohen around the wooded trails, wetlands, and pasture areas surrounding the Farm, including along the Locke and Whipple Hill Conservation Areas. Russ focuses on plant identification, habitat and seasonality, nutritional or medicinal benefits, common uses, and historical information regarding specific species.

Those interested in the foraging program might also be interested in the farm's Floral Herbalism Workshop with local herbalist and botanical educator Steph Zabel on Sunday, July 30 from 10 - 11:30am. This fun and informative class will cover an array of locally-available medicinal plants that participants will learn to use and enjoy in practical, everyday ways. The flower-focused workshop will feature three common plants (calendula, chamomile, and lavender) with in-depth discussions and tea tasting of each, information about traditional uses and healing properties, and herbal medicine-making demonstrations and hands-on preparation. Each participant will make an herbal infused oil to take home.

If you are more interested in raw, probiotic-rich fermented foods, consider signing up for the Fermented Fruits and Vegetables Workshop hosted on Tuesday, August 1 from 6:30 - 8:30pm. Featured topics to be covered include the basic science of lactic acid fermentation, key health benefits of lacto-fermented foods, selecting the best ingredients, necessary fermenting vessels and useful kitchenwares, ferment making techniques for making plant-based foods like pickles, relishes, sauces, and salsas, and open-air ferment troubleshooting. Each participant will make and take home two jars of veggies to ferment and enjoy; items will include a pint jar of shredded or cut veggies (choice of sauerkraut, sour beets, or dilly beans) and a half-pint jar of hot sauce.

The farm's popular early morning and evening yoga and pilates sessions with local instructors Jennifer Ogonowsky and Brittney Burgess also continue this month. Sessions are suitable for all levels of experience and focus on improving strength, flexibility, toning, and endurance. Set to the backdrop of the farm fields, these experienced instructors will guide students as they achieve a balance of power and flexibility through the dynamic combination of breath and movement. Summer session dates and times vary throughout July and August; please see the farm's website for more information or to sign up. Upcoming sessions include: pilates on Monday evening 7/24 and yoga on Tuesday evening 7/25; both sessions are hosted from 7 - 8pm.

Upcoming summer workshops also include:

• Summer-Inspired Cocktails Workshop with Erick Donoghue on Wednesday, August 9 from 7 - 8:30pm
• Drying and Dehydrating Fruits, Veggies, and Herbs Workshop on Tuesday, August 15 from 6:30 - 8pm
• Maki Sushi Workshop with Yoshiko Sullivan on Thursday, August 17 from 6:30 - 8:30pm
• Summer-Inspired Culinary Workshop with French in the Kitchen on Thursday, August 24 from 6:30 - 8:30pm

For more information on the farm, including its education programs, events, and volunteer opportunities, visit our website: www.WLFarm.org