A Discovery of the Flavors of Foraged Foods in the Pacific NW

WILD PLANTS and FORAGED FOODS were once staples. Wise women (and even the occasional man!) knew where and when to gather roots and leaves to nourish diets meager of fresh foods during the long and dark months of northern winters.

Come contemporary times, general knowledge of native plants has been mostly lost. Yet the physical and spiritual craving for connection to the natural world—of which we are all a part—lingers & beckons.

Imagine the world of the Pacific Northwest before Lewis and Clark appear. What would you eat? In the local Salish villages, women gather much of the plant materials; the men the bulk of the protein, much from the sea.

Many of those foods are gathered together for this menu. Here—modernized and reinterpreted—is our Spring Forager’s Dinner. Come and partake of a feast flavored by the wild wood, the timeless sea, and the enduring ingenuity of human-kind spanning the centuries.

Join us for this unique tribute to our wild food heritage, offered just once a year.

Reserve your place now425-485-5300

 

Why bother foraging in a country with a surplus of so many domestic food products? Because, in part, foraging for food helps balance the feeling that we are living a secondhand sort of existence, and that we are in danger of losing all contact with the origins of life and the nature which nourishes it.

Euell Gibbons, Stalking the Wild Asparagus

 

 

 

Hunt. Fish. Gather. Dinner!

MEET SOME OF OUR

NATIVE WILD FOODS

 

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care for wine?

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A MENU FOR The Spring Forager

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The Herbfarm

"You can't help but applaud at the end."­    The FINANCIAL TIMES of LONDON

 

The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925