Sponsored Events

Enliven your garden, along with your taste buds, at our Edible Horticulture event!

Saturday, February 23, 10am–4pm
 Doors open at 9:30am

In partnership with Edible Michiana magazine, join us for presentations on foraging wild mushrooms from a state certified expert, grocery store botany, heirloom tomatoes, deciphering food labels, and baking with vanilla. Multiple local businesses will be on hand to showcase their knowledge, products, and services. Enjoy lunch prepared by Chef Tim and participate in our seed exchange. Bring your own seeds, or use the free package of organic seeds provided to each attendee.

$60 (members $48) Lunch included in cost.
Click here to register.


Schedule of Events

10:00 am

Marie Krane

Founder of Tomato Bliss, a woman-owned company that makes delicious food from artisanal blends of Michigan grown, 100% heirloom, tomatoes. She lives and farms on Lotus Flower Farm, a certified naturally grown farm in Galien, Michigan. In addition to growing over 30 varieties of heirloom tomatoes, Marie enjoys converting weed fields into perennial meadows and fruit forests.

11:00 am
Rachel Collins and Rudy Shafer

Rachel and Rudy will discuss how to identify, keep, prep and use the basic edible wild mushrooms in our area, as well as the main poisonous ones to avoid.
Rudy is a state certified wild mushroom expert who co-owns R&D Mushrooms. The company specializes in wild foraged mushrooms, but also sells farm raised mushrooms, medicinal mushrooms and mushroom products. Rachel grew up in a family passionate about food. They were avid wild food foragers, gardeners, and fishers. Her range of knowledge has grown with her through both research and practice.


12:00 pm

Seed exchange and lunch


1:00 pm

Tim Carrigan

Fernwood’s very own Chef will explore the attributes of one of the most aromatic and staple ingredients in baking, vanilla. Discover the differences between fresh vanilla removed directly from an orchid plant in contrast to vanilla extracts. Your baking will never be the same again! Tim has taught Culinary Arts at Buchanan High School for a number of years, and was previously the chair of the Culinary Arts Department at Ivy Tech.

2:00 pm

Casey Struecker

Casey is the Education and Outreach Coordinator for Chikaming Open Lands where she works to promote land conservation and restoration through community engagement events, workshops, and leads an environmental education program for elementary school students. One of the best ways to protect natural spaces is to extend native landscaping into the homestead. Casey will share her expertise and experiences of native flora, which plants are best suited for edible landscaping, how to create a working landscape layered with edible native plants, and how natives promote a healthy productive garden that also creates a beneficial habitat for wildlife. Casey received her degree in Environmental Science, and for the last 7 years has traveled across the country doing various conservation outreach and restoration work promoting native flora and fauna.

3:00 pm

Steve Bornell

So, you thought you knew a fruit from a nut? Join Steve as he takes you on a botanical excursion into the world of food while you learn how grains, nuts, legumes, tubers, flower buds and more form the foundation of many familiar items. Steve has been the Manager of Plant Collections and Grounds at Fernwood for 19 years now.



Verdant Hollow CSA

Michiana Unit of the Herb Society of America

Inari Tea

Fruit Belt

Lavender Hill

Sundance Botanical

Laney Honey Co., Inc.

Southwestern Michigan Buttery

Hansings Happy Hens

Wild Ones Club

Fernwood gift shop

Lindsay Navama

Author of "Hungry for Harbor Country", a cookbook that reflects how her family celebrates, makes memories, and squeezes the most from every unexpectedly delicious day at “Camp Navama,” their Harbor Country home. Lindsay is a natural foods product expert, writer, recipe developer and unabashed “food flirt.” She’s the friend you call when you need a quick cookie recipe, want to know what to do with watermelon radishes, or need a recommendation for the best foaming almond milk. Visit to discover Lindsay’s newest recipes, favorite products, and ongoing tales from her Chicago and New Buffalo kitchens.