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Join host Forager Bee (Tauney Stinson, Professor of Wild Edibles) for a two hour guided foraging tour of edible plants and fungi out in the wilds of Calabogie! Learn how to safely identify key species, how to clean, cook, and preserve your finds, and how to sustainably harvest the bounty of nature.

Spots are limited to 20 adults. $40/pp, children under 18 free when accompanied by an adult. Location details and map will be shared once tickets are purchased.

Please bring a hat, bug spray, a basket, water bottle, and a mug to enjoy some foraged tea after our journey. Dog friends are welcome if well behaved and leashed.

The trail can be challenging in places, and the weather has been very hot lately so please consider your physical wellness before reserving your spot.

Buy Tickets!

The summer is blowing by! I’ll be at the Burnstown Farmer’s Market this Friday and next (August 15 and 22), and the Arnprior market this Sunday and next (August 17th and 24th).

Note copied from Tanya at Castlegarth:"…a beautiful group of forest friends gathered in the woods. Thanks to everyone who attended our Forest Frolic with Forager Bee @tauney and Matthew Brearley @forager_chef

We failed to take any food pics in all the activity but we dined like magical elves. Here was our menu:

1. Lamb’s quarters and wild mushroom spanakopita(Chanterelle, Chicken Fat, Lobster, Weeping Bolete, Oyster and Hedgehog mushrooms)

2. Wine cap and oyster mushroom pate with toasted pecans on truffle oil and wild herb crostini

3. Farm garden salad featuring nasturtiums and purslane with chokecherry honey vinaigrette

4. Devilled farm eggs with foraged mushroom salt &bergamot

5. Castlegarth vegetable crudite with local peaches, groundcherry, and wild herb dip (wild leek salt, pink and red bee balm, wild basil, wild oregano, goutweed, wood sorrel).

6. Pantry Charcuterie including pine cone jam, Ontario garlic sausage and Hungarian salami, sustainably harvested pickled wild leeks, pickled fiddleheads, foraged Aronia and blackberry jam.

7. Cheese boards including Balderson truffle cheddar, lavender & honey sheep’s milk cheese, and cranberry & pepper Boursin

8. Wild cooling herb tea featuring red bergamot, sweetfern, Annise hyssop, red clover, sweet galium and Virginia mountain mint

9. Lilac syrup soda

10. Elderflower cordial & tonic

11. Mead

12. Ice creams from @mallardsmilkbar : Sea Salt & Wild Blueberry, Seabuckthorn, and Strawberry Passionfruit & Castlegarth Farms Crabapple

The spirits who live in our little farm forest surely appreciated having this group and the critters big and small are feasting on all the luxurious crumbs from the nearly 100 ingredients used and left behind for them ”

If you missed it, plan to join us again next August!

I sold nearly everything I had in the first show but I have been a busy beaver trying to prep more. The sheer amount of raw talent at this show makes it one not to miss. If you don’t have plans for your Labour Day long weekend, take a toodle out to the woods between Westport and Kingston! You will not be disappointed.

Wellness and work retreats, family gatherings, day camps and more: there’s something for everyone with Forager Bee. Contact me to set up your event!

Email me with your ideas!

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