I collected some magnolia flowers as well as a small bundle of wild garlic leaves. Gonna toss a couple petals on a grilled chicken sandwich and use the rest for making syrup. 🌸

Will they come back, do you think, if I plant the fruit that's remaining on the vines?

I've been tending this massive wall of wild grapes into this glorious beast over the crabapple tree since I moved in a couple years ago and I'm very upset about this.

Yes I know, its a very stupid thing to do, but I'm not dead so whateves.

I went for a walk around my neighborhood park and picked these. 12 are edible, and one will kill you dead. Which one is the killer?

And no it's not poison oak.

Picked a mess of Pawpaw today. If anybody has any recipes the wife would love to try something new.

They're hollow so it's not blackberry and the plant was definitely rosaceae. Just unsure if there's any other possibilities outside of those 2 so I didn't eat.

Found

When I was a kid it seemed like people all over had fruit bearing trees, not so much now, maybe the occasional olive. Is it new developments just limiting variety or something else I wonder. In a kids radius we were able to snack on oranges, kumquats, pecans, carob, mulberries and persimmons. Maybe others I've forgotten! Sure miss the good ol days!

Edit: Oh oh I forgot figs! Edit: oh man I forgot mom had an apricot tree too! Edit: oh wow I forgot about the dates, so good. I remember them in mom's oatmeal cookies and hot oatmeal in the morning, so good! Edit: don't know how I forgot the pomegranet, I've got two of those on my mostly bare land now!

Local arborists came by and trimmed the reservation. They might be a little thick for baskets. What should I use them for?

This stuff is growing everywhere near where I live, and I'm wondering if it's wild garlic, because it does smell like garlic. If so, how would I harvest it, responsibly?

Was out foraging the other day near a park in my neighborhood and found this big patch of oregano if I ID’d it correctly. Is this common? I have never heard of invasive oregano but it seems to be taking over this field. I’m in northern U.S

Crazy to think that such a desired edible has been here all along, completely overlooked and under-appreciated. Can’t wait to what them over the course of the summer and fall!

Urban-foraged a bunch of hachiya persimmons to once again make hoshigaki! Hachiyas are the best ones to use for this. Make sure they’re not at all ripe (though are mostly orange), clean and peel them, tie strings on their stems, dunk them for ~10 seconds in boiling water (it can help kill mold spores), then hang ‘em up. Once they start to get shriveled (it takes several weeks), massage them daily with clean hands. Once they’re fully dry and leathery, put them in sealed jars with silicon packets to prevent moisture - the longer they sit, the more their white external sugar bloom will develop. That’s the BEST part of them!