Foraging forumagers

The big one looks very much like a giant earthball, normally found in grassland where soil is chalky. They can be sliced into sort of slabs and fried.

Obviously I cannot confirm a 100% positive ID based on a photo, only say what it looks like to me. Never munch on a hunch.

I hope that it arrived there by conventional means. We have an apricot seedling in our front garden - my son planted it there last autumn and didn't tell anyone...

It’s a drainpipe rather than a soil pipe. Possible it could have escaped from someone’s takeaway as there’s round the corner. Not sure it’ll set much fruit.

Earthballs are poisonous so definitely don't munch on those!

Giant puffballs are edible though..

You're right, I meant giant puffball - giant earthball isn't a thing, and yes, earthballs are poisonous. Worth noting that some puffballs are inedible, too.

Also true! And the snow rules apply to giant puffballs as well right.. don't eat yellow puffball haha.

Found a nice apple tree out on a ride this morning, apples were all slightly pear/quince-shaped. Also spotted 2 more tomato plants in the gravel next to the rogue one I found the other day and it looks like some sort of kale has found its way into a large planter outside the local Salvation Army (forgot to take a photo).

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My mum always told me to wait for the first frost to hit the damsons. No idea why.

https://www.bbc.co.uk/news/world-australia-66495707

Found a good spot for sloes - is it too early to pick?

I usually wait until the end of the month but it's only a few weeks. I stick them in the freezer to mimic frost and make them easier to break down.

Depends upon how much tannin you like with your tannin.

I never pick sloes before mid-October.

Even southern England didn't really have the climate to guarantee ripe fruit every year, of the species that survived the last Ice Age at much more southern latitudes. Hence the concerted efforts of those, (in the UK in the Georgian & Victorian eras), with the land, money & time to develop varieties better suited to the UK's weather.

We're all, (hopefully), familiar with the need to allow medlars to blet, (experience the first frost), before becoming ripe/soft enough to eat.

I'm not certain if damsons are the 'wild' precursor to all of our plum varieties, but the longer on the tree the better the flavour, and the first frost will cause all the cells to break, allowing the 'rot' enzymes to break down complex carbohydrates into sugars, and the tannins into the rich, 'dark' flavour that is distinctive of damsons.

Don't forget the bullace; damson on steroids.

I'm not certain I've ever eaten a bullace.

Just bigger than a damson, or even more intense, satisfying flavours?

Somewhere between plum and damson, sweeter and somehow with a bigger flavour.

Can't wait for these to ripen up.

NB. I'm joking of course. Woody nightshade by my front door. I'm leaving it where it is.

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Are these some cheeky grapes growing behind someone’s garden?

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^ Leaf shape, shape of bunch, seeds all check out.
Were they tasty, i.e., a dessert grape, rather than a vinous variety?

Made some delicious elderflower jam in June. Very intense, almost overpowering elderflower notes. Opened the jar that was stored in the fridge to give some to the in-laws today: elderflower taste has completely gone.

Volatile little things, here one month and gone the next, even the preserves.

^ Leaf shape, shape of bunch, seeds all check out.
Were they tasty, i.e., a dessert grape, rather than a vinous variety?

I didn’t try them just in case they were deadly berries, but having had a chance to look up grape vines (like you say, shape of leaf, bunch etc) I’m pretty happy they’re grapes. Will be going back tomorrow as they’re walking distance.

My wife made 40L of elderflower cordial this summer. Just wonderful.

Blackberry gin done. About to have the best fruit salad of my life.

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