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.
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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.
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