In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.


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Foraging Finds, Week Ending 9/16/2018

In late summer in central Maryland, fruit continues to take center stage in the world of wild edibles … though depending the weather, other tasty food may be available as well.

I knew autumn olive (Elaeagnus umbellata) was ripe following last week’s class with Fox Haven, so this week I set out to find some shrubs of my own to forage from.

Ripe Autumn Olive Berries

Ripe Autumn Olive Berries

Unfortunately, many of the shrubs near me were still very tart or astringent. I was able to harvest some, but haven’t decided what to use them for. Making autumn olive ketchup seems like a wasted opportunity! In the meantime I will freeze the berries I have until I find a worthy recipe.

Don’t confuse autumn olive for the equally invasive honeysuckle bush (Lonicera maackii). The fruits appear similar at a casual glance, and both are ripe and red now. However autumn olive berries are flecked and hang below the branch. Honeysuckle bush has rounder fruit which sits atop the branch, and has slight striations within the fruit skin. The honeysuckle’s bark also lacks the smooth surface of autumn olive.

Grapes (Vitus spp.) are finally turning ripe as well. I’d been hunting for wild grapes all year, and finally found some that I monitored for several months. (I found another cluster of wild grapes, but they were behind a wall of poison ivy. I didn’t try…) I’d even passed on the chance to use these guys for verjuice as described in The Wildcrafted Cocktail.

Wild Grape Clusters

Wild Grape Clusters

Wild grapes are much smaller than their cultivated cousins, and have multiple seeds to boot. To add insult to injury, I couldn’t reach enough grapes to actually DO anything besides sample. (Jelly or jam requires a significant amount of fruit.) Although I might have brought home a few heavily seeded fruits to deposit in a corner of my yard.

Itty Bitty Grape

Itty Bitty Grape

In addition to being very small, the fruit were intensely sour. I guess I now know where the term “sour grapes” originated!

Don’t confuse grape with “bur cucumber” (Sicyos angulatus), a variety of wild cucumber with wide leaves similar to grape, and grabby tendrils which allow it to climb trees and shrubs in the same fashion as grape. The bur cucumber sports a hairy stem, flower clusters that reach upward rather than hanging down like grapes, and spiky fruit.

Bur Cucumber

Bur Cucumber

Oh, and the bur cucumber doesn’t have grapes hanging in clusters in the mid-September time frame.

Just like spicebush (Lindera benzoin) and autumn olive were both flowering at the same time earlier this year, their fruit are turning ripe at the same time too. Luckily spicbush berries ripen over several weeks, so the harvest is spread out.

Ripening Spicebush

Ripening Spicebush

Visiting various locations, I was able to collect two cups, though I discarded about a half cup of berries with black or blemished spots.  As mentioned last week, spicebush is best dried then stored in the freezer for optimum freshness.  Currently I have an electric dehydrator full of berries for (what I hope is) a year’s supply of seasoning.

Following a week of blistering hot weather, the past week was abnormally cool and wet. My garden has basically molded over, but the weather was excellent for a particular genre of wild edible – mushrooms. In the woods, I was able to find a meal’s worth of wood ear  (Auricularia auricula-judae). This fungus is also known as jelly ear due to the gelatinous texture.

You might’ve noticed I don’t often blog about fungus. There are many more poisonous mushrooms than poisonous plants, and I don’t want my meager experience to misguide my two and a half readers! But wood ear is one fungus I feel comfortable in identifying. Its REALLY hard to mistake this guy for anything else. Though please remember, this blog isn’t a fool proof foraging guide – please consult local experts and additional resources before collecting mushrooms especially. (For more foraging safety, see here.)

Wood Ear on a Dead Tree

Wood Ear on a Dead Tree

Even if wood ear is edible, it must be cleaned immaculately in order to eat without gastric distress. It is possible for fungus to be covered with fungus, which might be less congenial to one’s digestive tract. These specimens though made a delightful stir fry … although they were not, in fact, seasoned with spicebush.

Spicebush seasoned wood ear for dinner

Spicebush seasoned wood ear for dinner!


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Future Foraged Fruits, Week Ending 6/3/2018

It’s early June. The air is drenched with humidity and honeysuckle fragrance.  Between the sticky heat and afternoon thunderstorms, the last thing anyone wants is to spend time outside. But now is the time to start locating the fruits that will feed us this summer and into the fall.

Blackberries (Rubus spp.) carpet the edges of meadows with white flowers. Last fall I also found black raspberry canes closer to these woods. Unfortunately, in late spring the thorns, ticks and poison ivy are so thick I couldn’t get closer to check on them.

Blackberry flowers

Blackberry flowers blanket the horizon.

Japanese wineberries (Rubus phoenicolasius) are an invasive cane species that are also flowering now. Unlike blackberries, which flower and ripen over a period of several weeks, wineberries ripen all at once, and then they are gone.

Japanese wineberries

Japanese wineberries

Wild roses (Rosa spp.) rub elbows with the blackberries and wineberries; they are equally thorny. Most of the local varieties I have found produce small rose hips, barely worth harvesting in the fall and winter, but still a good source of vitamin C in times of need.

Wild roses

Wild roses

Now is also the time to scope out wild grapes (Vitis spp.). They can be harvested young for verjuice – not this young obviously – or allowed to mature for eating, juicing or jelly making.

Wild grapes

Wild grapes

Mulberries (Moraceae spp.) are starting to ripen, but due to the erratic weather this spring the flavor is… um… lacking? Definitely worth continuing to check as the weeks go by. Mulberries grow around this area like weeds, so there are plenty to be had if you just keep your eyes open.

Mulberries

Mulberries

Back in the forest, mayapples (Podophyllum peltatum), which we saw a few weeks ago, are setting green fruit – just one per plant. The fruit will be ripe when they turn yellow, hopefully in a few more weeks.

Mayapple Fruit

Mayapple Fruit

This very afternoon, I found a new-to-me berry at eye level behind large, glossy leaves. Curious, I crept in closer for a few photos. Turns out … THIS IS POISON IVY (Toxicodendron radicans)! Luckily I didn’t brush any leaves aside to take the photo (I think).

Don’t eat the poison ivy.

Poison Ivy

Poison Ivy Berries – DON’T EAT THESE

(I didn’t really need to say that, did I? Please tell me I didn’t.)

The one photo I don’t have is a fruiting serviceberry (Amelanchier spp.). Its berries ripen in June which is why the shrub is also called juneberry. I have been unable to find any of these wild, so I bought one of my very own at the Mother Earth News Fair in Frederick this past weekend!  Hope to have pictures to share next year!