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Foraged Ferments: June 10 with Lacey Walker

June 10 @ 11:00 am - 3:00 pm

Foraged Ferments
June 10th 11-3pm
Lacey Walker 
Please scroll to bottom of page to register and pay.

Possible Plants: Mugwort, Mulberry, Young Black Walnuts, Honeysuckle, Wineberry and Black Raspberry Leaf, Elderflowers, Motherwort, Wild Rose

June is the time to harvest young pods from the black walnut trees. The pungent meat of the nuts can be turned into sauces, sliced condiments and liquors when fermented at this tender age. Mugwort also comes into her own in this season lending herself to cookies, oils, teas and tinctures. Honeysuckle may still lurk about, offering it’s antiviral medicine or its perfumed teas and cookies. We’ll gather herbs from the forest and experience them through blind tea tastings to feel their subtle qualities while snacking on a quick mulberry preserve.

Lacey Walker manages the education garden and builds community programs at Fox Haven Learning Center, but considers her true career to be that of a lifelong student. Lacey has been exploring the realm of People Care through the lenses of herbalism, plant-based cuisine, growing beans, grains and oils for local sustenance, fermentation, community organizing, farm based education and hosting epic potlucks. Each season finds her heart opening to new ways in which we can nourish and enrich our communities and brings deeper relationships with the plants at Fox Haven. Lacey studies herbalism with Centro Ashe in both the Maryland and Costa Rica locations as an apprentice and was accepted into the Fermentation Residency Program with Sandor Katz for the 2017 season.


June 10
11:00 am - 3:00 pm


Lacey Walker


Chestnut Farm at Fox Haven
3630 Poffenberger Rd
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