Saying goodbye to families leaving early and celebrating the continuity of friendship. Learners will provide a light “tasting menu” of foraged treats.

• Salad of potatoes, wild arugula, wild mint, wild leek, wild salt, homemade olive oil, and vinegar

• Soup of squash, onion, garlic, homemade olive oil, and wild fennel

• Grilled čevape: pork, beef, or lamb based on what’s available

• Focaccia with wild rosemary, wild salt, and homemade olive oil

• Tea from wild herbs

• Ciambelle al vino made of flour, wine, homemade olive oil, sugar, baking powder, and wild fennel seeds with semifreddo of milk, local eggs, pomegranate molasses (sugar and pomegranate juice), and wild carob

Schedule:

• 2pm, Older learners lead parents and younger children on an unhurried walk to the “Field House”

• 4pm, Welcome toast

• Dinner, activities (planting seedlings, olive crowns, writing memories in each others’ journals, plant walk with Masha, picking olives and jarring them for curing)

• 530, first shuttles depart - option of sunset walk home