Foraging forumagers

Wrapped the breasts in maple cured bacon and fried in butter. Did mash and collared greens. Made a whisky and cream sauce with the cooking juices and a bit of honey. Bit ott but that was easily the best pheasant I’ve had.

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Lots of wild cherry about on my commute (although some of it will probably be out of reach). Ate one this morning, a little tart but full of flavour. What's a good use for them? A cherry vodka or something?

There's loads in Burgess Park, make compote, jam or pie with 'em.

Cheers! Not sure I'll get enough for a compote/jam. Will check my wild food book when I'm home.

Can anyone ID these berry's they have a stone/pip in the middle like a small plum.

Looks like possibly Laurel family from the leaves. Would not eat unless 100% sure it not those.

Cherry laurel. Do not eat.

It is. Cherry Laurel. Don't.

Thanks 👍 & @ColinTheBald ta

It seems to be a bumper year for blackberries!

Oh yes…

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An excellent damson crop from our holiday in Suffolk.

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I've missed my local plum season and they are all wrinkly and half have dropped into brambles. Whats likely to be next up for foraging so I don't leave it too long?

I have seen some early sloes around here

Bloody Londoners, coming down here etc etc.

We’ve left loads. Can PM you the location.

That's very kind, but you've only taken the tourist bait, the good ones are safe .

Walnuts. Will these only dry out off the tree or will they dry out on the tree? Or do I need to dry them in an oven or something?

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I believe @Skülly is the expert on walnuts

Not really sure as the squirrels start to take them as soon as the shells start to form (I pick before that for pickling).

Guess I’d try leaving on a windowsill for a while. I think what you have right now is known as a ‘wet’ walnut.

Thanks Skully. I’ve heard of pickling wet walnuts before but I don’t trust myself to do it well. Apparently the ‘nut’ is contained under the green husk and getting it out involves getting very messy with indelible black stuff - although I’m not 100% sure whether that’s just true for the ‘black’ walnut or the English walnut as well.

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Both types have the dyeing effect by the juice.

The husk may do that^ off the tree, but it seems unlikely.

The pickling of walnuts is before the fabled ‘wet walnut’ stage (my stepfather talks about having them as a kid n the 30s). It’s done before the shell starts to form, the green flesh is part of what’s eaten.

Thanks skully I may try and see what’s under the hull. Couple of trees near my work are absolutely bursting with them at the moment so thinking I could get a good haul. Would help if I was about 5 metres tall, though.

Green hull contained a walnut, so I grabbed a small bagful.

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Anyone done any avocado foraging in the big smoke? https://www.instagram.com/p/CiqBJpsJdeq/?hl=en