Thanksgiving is just around the corner. And, while everyone is busy finalizing guest lists, shopping for the perfect turkey and coordinating cooking duties, I wanted to share one of my favorite recipes that is guaranteed to wow your friends and family this holiday season – pickled jerusalem artichokes!
It’s officially fall my friends – harvest time for farmers, squirrels and foragers alike. From fruits and nuts to fungi and herbs, a wide variety of delicious wild edibles are prime for picking right now.
If you came out to foraging with me this past year, either on a private tour or public event, you may have noticed a tall, slender gentleman sticking to the back of the pack, quick with a silly sounding laugh and always holding a small camera in his hand.
It’s mid-November and after a truly epic 2023 mushroom season, the fields are calling to me again. I just adore the cyclical nature of foraging. As soon as one thing ends, another is ready for harvest. Spring greens are back up along roadsides and wood edges – bittercress, garlic mustard, wild onions and more!