• Foraging & Feasting – Spring

Foraging & Feasting


Learn about the wild plants that grow all around us, and sample some delicious foods made with these herbs, roots and mushrooms. We’ll begin by taking a walk around Cherry Grove Farm as we identify and gather some fresh edible weeds and, if we’d had rain, some mushrooms. These may include chickweed, dandelion, mugwort, pine & more. Herbalist Tish will show you how to make some delicious pestos, vinegars, soups, cooked greens and other feasts with our freshly gathered plants. Tish will also discuss some of the medicinal virtues of each plant. Our chef and cheesemaker Christine will show you the mushrooms and how to make delectable dishes with fungi. We will finish by tasting our creations, which will be complimented with some of Cherry Grove’s cheeses, and maybe even some herbal cordials. 

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Additional information

Date and time

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens