Foraging Expedition 31/05
Foraging & cooking together – from early spring right through the depths of winter. It’s possible, even in the city! What can you find when nature is just starting up in spring? What is growing and blooming right now? Join us in search of the food of our ancestors, which still turns out to be everywhere... During the expedition you will learn how to recognize edible plants, which ones are edible, and whether (and how) it is ecologically responsible to harvest them.
Back at the Ceuvel or at the Noorder IJplas, we get to work in a culinary way with what we have found, often cooking over an open fire. That last part, the cooking, is essential in my view for learning how to forage: by cooking together you first of all have a real reason to pick something during the walk. In addition, you immediately cross the threshold to actually cooking with wild vegetables, and it is often special to taste the dishes and discover how ‘rich’ they often are.
Please note: we make a tasting (not a full meal per person). We work with the season & the moment, so every foraging experience is different...
Spring 2026 programme: Sunday 8 March – early spring, Sunday 12 April – full spring, Sunday 31 May – tea & lemonade special
Anke Wijnja connects people with themselves and with nature through her company The Nature Connection. She has her office at the Ceuvel, where among other things she is the manager of the Purifying Park. Anke has an enormous knowledge of nature and everything that grows and blooms, and she shares this with great enthusiasm. In addition to the Foraging Expeditions, she is a nature coach and offers mindfulness sessions outdoors.
More information about Anke: www.thenatureconnection.nl
