Foraging with children

Andi and I made a commitment two years ago to eat only local fruits and vegetables. This means a great deal of time is spent gathering and preparing local produce for storage. The children in my early childhood program are included in that process, and therefore know a lot about where food comes from, what's in season, and how to preserve food. This week, they helped me forage for local goodies: mulberries (to be dried and added to winter granola, as well as to be eaten fresh) and red clover (to be dried for tea).