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.
Now is the perfect time to forage unripe black walnuts around New England! While most Americans think of these nearly tennis ball-sized nuts as a nuisance for the mess they make in the fall when they drop from the trees, many cultures have incorporated green walnuts into their cocktail concoctions over the centuries.
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.