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Croton Aqueduct (Teens/Adults)

at "Wildman" Steve Brill - Dobbs Ferry

(88)
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Price:
$20
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Location:
Dobbs Ferry, Westchester County
Cedar St
At Main St
Dobbs Ferry, New York 10522
(Map)
Important:
$20 Ticket is for 1 person only. Accompanying Adult must purchase ticket separately.
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Description
Class Level: All levels
Age Requirements: 13 and older
Average Class Size: 35

Flexible Reschedule Policy: This provider has flexible, free rescheduling for any-in person workshop. Please see the cancellation policy for more details

What you'll learn in this foraging class:

October 12, 2020

This long trail used to be where water was brought to Manhattan from Westchester. Now it's a beautiful walking and biking path lined with all manner of edible (and deadly) weeds. Here are some of the autumn plants we can expect on this tour:

A highlight of this tour will certainly be the highbush cranberries, the only tour where we'll be finding this tasty, nutritious fruit. Unrelated to true cranberries, the berries of this shrub have a very similar flavor. Cooked, sweetened, and with the seeds strained out, you can use them to make great cranberry sauces, puddings, and ice creams. Growing in plain site, along the edge of the trail, it took "Wildman" only 10 years of leading tours here to notice the bright red berries!

We'll certainly find plenty of field garlic, a very common member of the onion/garlic family that comes up in the spring and re-emerges in the fall. Use the leaves like chives, and the bulbs like onions.

Delicate chickweed, with a flavor like corn on the cob, grows in sunny areas. Spicy poor man's pepper, spinach-flavored lamb's-quarters, and sour-flavored sheep sorrel and wood sorrel will be around too. We'll also be finding goutweed, which you use like parsley.

One of the tastiest of all potherbs, stinging nettles, grows here. A delicious, healthful spring potherb, it re-emerges in autumn. Pick this plant wearing gloves, and cook it before eating it, or you'll get stung (and have to use nearby jewelweed to cure yourself.)

Stinging Nettle Stingers

This plant is delicious cooked, but handle it without gloves raw, and you'll get injected with so many needles, you'll think you're in The South Bronx!

Garlic mustard is another strong-flavored plant that will add zing to any salad, or cooked grain or vegetable dish. The otherwise-bitter leaves are especially good roasted, like kale chips, and the horseradish-flavored roots are in season now too.

Burdock, with a hearty, potato/artichoke-flavored taproot, grows everywhere, and we're certain to find one location with soft soil where we'll be able to be able to dig it out easily. Another root that's especially common here is poison hemlock, the plant that killed Socrates. Treating it the way we should behave toward our petroleum preserves, we'll leave this one in the ground!

Black walnuts are among the tastiest and most nutritious of nuts, and they'll be littering the ground under the several huge trees. Everyone will learn how to remove the green husks and crack the nuts open with rocks.

Black Walnut

With the flavors of English (commercial) walnuts, mushrooms, apples, and wine, including this wild food in any dish that calls for nuts will transform it into something sublime. Try using the nuts in "Wildman's" Black Walnut Bisque.

Spectacular mushrooms also abound at this time, especially if there have been recent heavy rains. On previous tours, we found large quantities of choice blewits and giant puffballs. Huge hen-of-the woods (sold in health food stores as maitake), gigantic chicken mushrooms (which really do taste like chicken), golden-brown honey mushrooms, the prized aborted entoloma, and savory meadow mushrooms may also pop up anywhere along the trails.

The 2-hour foraging tour of The Croton Aqueduct, led by Violet Brill, begins at 2 PM, Sunday, August 2, at the trail entrance at the intersection of Main St. and Cedar St., in Dobbs Ferry.

Please note:

  • Participants should be dressed for the weather, and be aware of very bad subway service. Trains are often canceled due to track work. 
  • No sandals (there are mosquitoes, thorns and poison ivy). Everyone should have plastic bags for veggies and herbs, paper bags for mushrooms, which spoil in 
  • plastic, containers for berries from late spring through fall, water and lunch, and extra layers when it's cold. Digging implements and pocket knives are optional. 
  • Dogs are permitted. Children are encouraged to attend.
  • There's no smoking whatsoever at any time. 

School Notes:
If you can't attend the class you signed up for, please call or email "Wildman" Steve Brill a day before the start of the class. No-call/no-show creates an inconvenience to all participants since we can’t tell if absentees are having transportation issues, and this delays the start of the tour/class.

Kindly note that price posted is our suggested donation only.

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Refund Policy
Participants can cancel the night before an event and get a refund.

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Reviews of Classes at "Wildman" Steve Brill (88)

School: "Wildman" Steve Brill

Foraging expert Steve Brill has shared his foraging wisdom at schools, museums, parks departments, environmental organizations, and with scout troops since 1982. He’s written three books and an app, stars in a DVD and maintains a website.

His History with Foraging 
As part of his exercise regime,...

Read more about "Wildman" Steve Brill

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