The summer months are a bounty of ripe berries, nectar-laden edible flowers, amazing edible plants along the seashore, and edible mushrooms that can carpet the forest floor after warm, rainy days. Learn how to identify, sustainably harvest, and prepare the wild foods of summer, from beach plums to invasive wineberries, including some of the choice summer fungi like chanterelles and the myriad of pored Boletes. Join The 3 Foragers as they teach the edible plants and fungi of summer with their original photos and recipe ideas featured in an educational slideshow.

The 3 Foragers are a family from southeastern Connecticut who have spent over 21 years exploring the edible plants and fungi of New England. They focus on identifying, photographing, and cooking with both native and invasive species, promoting a family-friendly and environmentally sustainable approach to foraging. Through their blog, Facebook page, Instagram, and book, they share original recipes and practical advice to help others incorporate these wild foods into their diets, encouraging a deeper connection with nature and responsible harvesting practices.