Mugolio! Making a Chef's Secret Pinecone Syrup

Make your very own Pine Cone Syrup -” Mugolio” – which is a traditional European recipe for preserving pine cones and an easy introduction to fermenting wild food.

We will review basic food preservation techniques, create a syrup with pinecones, and sample different types of Mugolio – each with their own unique flavor. This alternative to maple syrup can be used on pancakes, to sweeten drinks, and for baking. Everyone will get to make their own sample of syrup to take with them along with instructions for how to create some at home.

About your program leader:

Trustees guide Amanda Dye is a local mycologist and naturalist with experience foraging New England’s edible and medicinal fungi and working with New England plants and trees to share their many ecological and human benefits. She is a combined Global Environmental Studies master’s student at Clark University, with a focus on food systems, climate change mitigation and adaptation, and utilizing fungi as a tool for addressing food insecurity in urban communities.

Questions? Want to become a Trustees member and enjoy free and/or discounted programs? Contact powissetfarm@thetrustees.org

Cancellation Policy:  In the event The Trustees cancels a program due to severe weather, low enrollment, or other circumstances, we will notify registrants by email and issue a full refund or transfer to another scheduled program within two weeks of the cancellation. To cancel a reservation, please contact us 7 days prior to the start of the program to receive a full refund. Refunds and transfers will not be granted for cancellations placed fewer than 7 days before the start of the program.