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Eastern Shore Food Lab

May Day Celebration

The storied tradition of May Day at Washington College returns to its historic roots with a celebration of sustainable food at the campus garden.

This spring, students in Dr. Rydel’s Chaucer course will work with ESFL Interns, Permaculture Interns, and students in the campus garden program to celebrate spring with historical foodways and future food resources — all local, seasonal, educational, and fun. Learn more in The Elm!

May Day Menu (Tentative)

May 1, 2020 from 12-2pm at the Campus Garden

Herbal teas and floral essences, sweetened with campus honey
Almond milk and maple beer
Martha Washington’s mead
Wild crispbreads with herbal and nut cheeses
Sunchoke crisps and campus-foraged sauerkraut
Magnolia blossoms pickled in herbal vinegar
Sourdough loaves paired with herb butter and sunchoke relish
Wild greens salad with maple vinaigrette dressing
Venison and asparagus pies infused with Galyntine sauce
Italian pudding
Rhubarb pie

How the May Day tradition began…