If you’ve ever eaten maitake mushrooms, you’ve eaten Hen of the Woods (aka Grifola frondosa). Whatever you call it, this meaty bracket fungus has excellent taste and substance. Hen of the Woods is a polypore, which means that its undersides have pores, not gills. It usually grows at the base of hardwood trees or from underground tree roots, and is…
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The pawpaw is the largest edible fruit native to the United States. It grows all over the central and eastern United States, but pawpaw fruit isn’t easy to come by. First of all, they need to be dead ripe to be delicious. That means soft, squishy, and not well suited to shipping long distances. You may find them at farmers’…
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As the weather gets colder and the days get shorter, my thoughts turn to comfort food. I look forward to a hot cup of tea at the end of a long day and when I have a piece of toasted silverberry quick bread to go with that tea, I don’t even mind that it’s dark at 4 pm. Well, I…
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When I lived in PA I was surrounded by black walnut trees. I love the ripe nuts in brownies, pies, and pesto, and the unripe walnuts make one of my favorite foraged beverages: nocino. But after multiple attempts at making pickled black walnuts (a British pub staple), I’m calling it quits. Here’s why you might want to do the same.
Most people grow flowering quince for its gorgeous, early spring blooms, and I can’t really blame them. The flowers are show-stoppers, and may be orange, magenta, pale pink, or red. Unfortunately (at least for us foragers), many modern hybrids are bred to be sterile, and don’t produce fruit. Apparently some people find the fruit to be a nuisance. Let’s not…
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