Join culinary instructor and former organic farmer, Rebecca Sornson, in exploring edible, medicinal greens growing 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 foraged findings into the kitchen to make herbal infusions, summer green pesto, and a unique salad from greens you likely weed out of your yards! We’ll round out our communal meal with fresh bread, cheese, seasonal crudites, and hummus. Vegetarian with dairy; gluten optional.