This education farm, where art meets nature, encompasses 322 acres of yummy edibles which we'll explore all morning.

Grape vines, with leaves just waiting to be stuffed, grow along sunny edges of the trails, and the "Wildman" will show you how to distinguish them from their poisonous look-alike, Canada moonseed, and how to react ("Send it back to Canada!") And jewelweed, which cures mosquito bites and prevents poison ivy rash, thrives in partially sunny, moist habitats everywhere.

Edible spring greens will include piquant greenbriar, tart sheep sorrel and wood sorrel, which taste like lemon; curly (yellow) dock, another delicious lemony green; savory garlic mustard, and poor-man's-pepper, a spicy mustard.

We'll explore the woods for sassafras, the original source of root beer; spicebush leaves, a fabulous herb tea used for fever; flavorful violet leaves and flowers; and sarsaparilla, a male tonic tea. We'll check out overgrown fields for milkweed, a delicious potherb; and overgrown areas full for pokeweed shoots, fabulously flavorful and healthful if cooked according to "Wildman"s directions, poisonous if mishandled. And disturbed soil will probably feature burdock, with both edible roots and shoots at this time of year.