The foraging thread - No such thing as a free lunch?

[HamFan]

I was very excited after I moved to find a mulberry tree in my yard. It's been a long time since I could eat mulberries by the handful, and not just a couple I steal as I walk by someone's tree or the park. They're great on yogurt, and I've muddled some into a drink. I have been freezing the excess, I'll probably make syrup at some point.

They are messy, but it's way in the back, so they don't fall on the cars or patio. Animals do like to shit them out on the patio furniture, however.

 

[Rendang]

Today, I saw a lot of mushrooms on my walk; It rained non-stop for over 2 weeks, and it made me miss out on picking berries for most of the month, but the explosion of mushroom colonies made up the absence. I found mostly tiger's eye mushrooms, and ruby boletes, but there was a big population of (what I think) are penny bun boletes, a choice edible. There was even a lone chicken of the wood and newly growing Amanita (Coker's amanita?) mushrooms.

I sadly didn't harvest the good ones, lacking the storage and experience, but just looking at them was a treat.

 

[Super Guido]

Today, I saw a lot of mushrooms on my walk; It rained non-stop for over 2 weeks, and it made me miss out on picking berries for most of the month, but the explosion of mushroom colonies made up the absence. I found mostly tiger's eye mushrooms, and ruby boletes, but there was a big population of (what I think) are penny bun boletes, a choice edible. There was even a lone chicken of the wood and newly growing Amanita (Coker's amanita?) mushrooms.

I sadly didn't harvest the good ones, lacking the storage and experience, but just looking at them was a treat.

That doesn't look like a death cap to me - it looks like one people often call a Vomiter. Death Caps have a smooth top and usually a gradient color on them. Spore prints are something I've not done myself unfortunately, so I can't help you with that. I guarantee you it's not edible though.

 

[Weeb Slinger]

That doesn't look like a death cap to me - it looks like one people often call a Vomiter. Death Caps have a smooth top and usually a gradient color on them. Spore prints are something I've not done myself unfortunately, so I can't help you with that. I guarantee you it's not edible though.

I wouldn't chance my arm on anything from the amanita family. I was wondering whether it could be a blusher. The skirt would be a clue but you can't really make it out in the picture. They stain pink when cut, hence the name.

 

[Freshly Baked Socks]

I just got home from a visit to Oregon and was amazed at the proliferation of blackberries in every ditch and median. Caught some other people picking them while I was walking in a park. Saw a lot of orphaned apple trees with a carpet of groundscore fruit under them. Numerous ads on craigslist for free u-pick apples from many peoples yards.

I crammed my airline luggage to the limit and brought 50 pounds of apples home because I am a sucker for free fruit.

Its been three days toiling over boiling pots, but I have two cases of apple butter canned with one more on the stove.

 

[keytar]

Finally got around to straining my elderflower liqueur from ages ago. It's very nice neat or with tonic water. Tune in next year when I remember to bottle my cider!

 

[Orange Rhymer]

Finally got around to straining my elderflower liqueur from ages ago. It's very nice neat or with tonic water. Tune in next year when I remember to bottle my cider!

A family member gave me an old bottle of elderflower liquor that she used in a cake.
Any advice on use in alcoholic beverages?
-beer, wine, cider, or mead?


Not foraging - but adjacent

Had about 2.5 gal of apple juice that went bad from being left in the fridge too long. Made a lovely cider.
Some tips:
-cider gets much better with age. 6 months is a good starting point.
-the yeast you are fermenting with is going to battle with the potential bacteria in the 'bad' juice. ARM YOUR YEAST. Use a 2x dose and give the yeast some FermAid.
-don't be lazy- do a secondary fermentation, get the juice 'off the lees' . Otherwise, flavor will be affected.

 

[FlipTopBox]

Sad to see this thread be inactive for this long. I'll bump by saying that the wild raspberries in my backyard are ripening and I've been spending the past couple minutes picking them.

 

[Rendang]

I've recently visited West Texas and found these goji/wolfberries growing in an arroyo. I think they taste fine, like super sweet cherry tomatoes, but their abundance and availability was incredible. It's like picking blueberries in Maine, an attribute rarely found in the desert.

 

[Jaded Optimist]

Small chanterelle haul from today, plus a lobster mushroom.

There were plenty more, but we just took enough for a couple meals.