Explore the Intervale’s diverse edible landscape and discover how local ingredients can elevate your menu. Tour plantings of Aronia berries, Hazelnuts, Elderberry, Pawpaws, Mulberry, Honeyberry, Jostaberry, and Sea Buckthorn, while learning about the Intervale’s ethical foraging framework. Seasonal highlights include Knotweed and Garlic Mustard, offering a hands-on look at foraging and harvesting practices. Gain practical insights to source responsibly, connect with local growers, and bring these unique flavors to restaurant diners,

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