Come join culinary instructor and former organic farmer, Rebecca Sornson, in exploring the medicine and green foods that grow in your backyard. We will start by donning our farm boots to forage for various greens and herbs on the 21 Acres Farm, then bring our findings into the kitchen to make tea, pesto and, possibly, a salad. We’ll round out our communal meal with fresh bread, cheese, seasonal crudités and hummus. Vegetarian with dairy, gluten optional.