Fall is here! School is back in session. The sun is setting an hour earlier. And night time temperatures have dropped by double digits, signifying the beginning of a new foraging season. September is a true bounty of fantastic wild foods.
Before the tree syrup tapping, winter tea mixing and general dormant distresses of full winter are upon us, I invite you to enjoy the last of our fall months outside. For my November forages, I wanted to add additional aspects – tastings and workshops – that I am hoping will both intrigue and encourage you to experiment throughout the winter months.
Magnolia flowers are easily in my Top 5 favorite wild foods. In addition to being stunningly beautiful, they are insane flavor bombs of citrusy, gingery, cardamom goodness. And so versatile! Magnolias work in a wide array of recipes and concoctions – from the classic quick pickles and vinegars to jellies, sugars, tea mixes, shrubs and cocktails.