Sticks and Stones Farm
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This 60-acre stone masonary farm and retreat features a wide variety of habitats—a mountain, meadows, woods, cultivated areas, and fields, and wetlands—all loaded with their associated wild plants and mushrooms.
Early spring shoots and greens are in season now. We'll be looking for chickweed, which tastes like corn-on-the-cob; daylily shoots, which taste like Chinese food; dandelion greens, savory with a touch of bitter; spicy hairy bittercress, which tastes like watercress, mild-flavored shepherd's purse, lemony sheep sorrel, and garlic flavored field garlic and garlic mustard. |
Garlic Mustard This prolific vegetable protects itself from insects by smelling and tasting like garlic—very effective unless Italian insects find it! |
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Sassafras, which tastes like root beer, grows in the woods, and mullein, a traditional herb tea for coughs, grows in fields and along the edges of trails.
If there's been lots of rain beforehand, we may also find the year's first wild mushrooms. Oyster mushrooms, enoki mushrooms, and tree ears sometimes come up at this time of year. |
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The 30-minute talk and 90-minute tour of at Sticks and Stones Farm begin at 2:30 PM on Saturday, April 10, at 179 Huntingtown Rd. in Newtown, CT. The fee is $25/adult, $10/child under 12.
Call (203) 270-8820 at least 24 hours ahead to reserve a place. |
