Forage and Cook with Wild Spring Greens—Hands on Class at Carnation Farms

Join herbalist and forager Natalie Hammerquist for a hands-on wild greens experience at Carnation Farms.

We’ll begin in the vegetable fields, where you’ll learn to identify, harvest, and work with seasonal greens. Together we’ll harvest greens for the group, and participants will also be able to gather some to take home.

After harvesting, we’ll move into the classroom to cook and cook up two simple, nourishing preparations that highlight spring greens:

• Wild Green Pesto

• Ripassata — greens boiled, then sautéed with garlic, olive oil, lemon, and salt (an Italian-style preparation)

You’ll leave with:

• A deeper understanding of spring greens

• Printed recipes

• Fresh greens to take home

• Practical inspiration for using greens simply and deliciously

No prior experience necessary — just curiosity and a love of good food.

LOCATION

We will be meeting in the north part of the farm, across the river. There is a gate followed by a wooden bridge that you will enter and cross, follow the tree-lined lane and find the parking lot. We'll be setting up in the outdoor classroom adjacent to the lot!

PIN HERE: https://maps.app.goo.gl/oEGQFK1ksHBaka1C9

Note that we'll move to the indoor classroom across the lot if it is raining.

PARKING

At the end of the road lined with trees and past the residence on the lefthand side, there is a gravel parking lot amidst the farm buildings where you will see other cars. You can park there! Here is the pin: https://maps.app.goo.gl/nc4eYfsSbjd4gG4MA

ABOUT THE INSTRUCTOR

Natalie Hammerquist is a forager, herbalist, and plant educator specializing in edible and medicinal plants of the Pacific Northwest. She teaches hands-on classes that blend traditional knowledge, practical skills, and modern understanding of plant chemistry. Natalie is the author of Edible Plants of the Pacific Northwest and is passionate about helping people reconnect with food, land, and seasonal eating.

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