In fields, crab apples are begging to be picked and jammed, baked or made into vinegar, Kousa Dogwood fruits are ripening and black walnuts are causing mild concussions to unaware passersby. Many spring plants are rejuvenated by fall’s cooler temperatures and begin sprouting again – garlic mustard, wintercress, bittercress, dandelions, field onions and nettles urge our bodies to eat more greens before the winter freeze.
You’ve just hit the mushroom mother-load. But now an intimidating thought creeps into your head – how do I preserve my wild harvest? Worry no more! After years of trial and error, research, testing and constant experimentation, I’ve come up with some tips and tricks to help you fully enjoy your foraged fungi.
August has come and gone in the blink of an eye. The intense heat and humidity that kicked off the month has given way to cooler night temperatures and thunderstorms – a perfect combination for fall fungi hunting.