Thursday, October 20, 2016
A bountiful October collection of persimmons (Diospyros virginiana), acorns, puffball (Calvatia cyathiformis), field mushroom (Agaricus campestris), and young maitake (Grifola frondosa).
The mushrooms became soup, for a forage walk.
I am in the process of stringing up the harder persimmons to make hoshigaki, air-dried persimmons, a Japanese delicacy. This involves peeling them, quite a fiddly commitment with these small indigenous fruit, and hanging each one up to dry for several weeks. After they start drying they are massaged daily to distribute the sugars more evenly.
Aside: I'd love to travel the Japanese countryside, eating, foraging.
The acorns. Yup. I collected a test amount, nice and dry and no insect holes, to try my patience even more: to candy them, chestnut-style. Suggested to me by Renee Baumann, a chef who came on my last forage walk.
I left my forage collection on the outdoor table overnight, in the cool temperatures.
The next day...What was I thinking?
Missing: Every. Single. Acorn. The squirrel/s had eaten and buried every last one. Acornfest. The vegetable plot was extra-riddled with holes. They liked the persimmons, too.
Sigh. So I must go back for some more.
Scheduled forage and plant walks have come to an end but I will lead private walks as long as people want to go on them. Get in touch to book via the Find/Follow tab.