Ever hear of dandelion and chicory coffee? Here’s your chance to learn how, when, and why folks make this delicious Autumn time beverage that is not only medicinal, but thoroughly local and of ecological sense. We’ll start the workshop identifying then digging these potent roots. After we've collected an ample amount we will clean, process, and demonstrate how to slow roast the roots in the oven. We will then brew a fresh pot of our dark concoction to taste. Participants will each go home with a portion of the partially finished dried product to enjoy and boast about at home.
This workshop is entirely hands on and not for the weary! Please bring a small or large shovel (whichever works best for you for digging taproots), digging stick, or other preferred hand-tool, a water bottle, and appropriate outdoor clothes and shoes.