Elaeagnus umbellata (autumnberries)

Today I went to try making clear autumn olive juice, but didn’t succeed. I used a Kitchenaid food strainer, which separated the seeds, pulp, and juice into three separate parts. Pictured is the the juice after sitting for ~5 hours, and the pulp. The juice does show a layer of sediment on the bottom.

Also unexpected are the flavors. I sampled a number of trees and chose the one w/the sweetest fruits. The whole fruits were only slightly astringent, ~mildly to moderately sour, and moderately sweet. The results, however, were approximately as follows:

-Pulp: moderately sweet, mildly sour, and non-astringent

-Juice: moderately sweet, mildly sour, and moderately astringent.

-Seeds: bitter (I totally never noticed this until today when I had a bunch of strained seeds to try eating)

http://foragersharvest.com/autumnberry-autumn-olive/ had me expect the juice would not be red, and though it wasn’t specific, I didn’t expect the juice would somehow concentrate the astringency. I can imagine some trees can be found that are super-ripe, and may have different results, but I’m certainly curious about what happened here.

One other thing: http://foragersharvest.com/autumnberry-autumn-olive/ states "When autumnberries first turn red they are rather hard, very tart, and astringent due to their tannin content". Are my berries astringent due to tannin? Do the tannins go away when a berry is super-ripe? Could it be if my juice were closer to colorless, it would also be w/o appreciable tannins? That’s my guess at this time.

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16 October, 2016 19:48

My mystery mushroom: http://mushroomobserver.org/257037?q=2qwPQ

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pictures

What are these two plants?
The dark blue berries on the planted bush are fairly tasty. The Woody plant with a maple-like leaves is nicely scented and has a pretty flavorful taste, though strong.

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Amanita muscaria fully formed caps, parboiled

According to the below, it is 10-15 in boiling water (see details). what I wonder is would fully formed caps need slicing. Slicing does increase surface area, but they are already so thin and the chemicals are so soluble in water….
"Cut the A. muscaria cap and stalk into thin slices (no more than 3–4 mm or 1/8” thick) to hasten dissolving of the active constituents. For each 110 g* or 4 oz of mushroom, use 1 liter or quart of water with 1 teaspoon salt. Garlic and bay leaf can be added to the water for flavoring. Bring the water to a rolling boil, then add the sliced mushrooms. Begin timing the cooking once the water returns to a boil. Boil for 10–15 minutes, until the mushroom is soft, then drain and rinse" (Rubel & Arora revised).

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14 October, 2016 22:13

http://foragerchef.com/amanita-muscariafly-agaric/#comment-276681 has an "olli" who lists Amanita apricata as a liver damaging Amanita muscaria lookalike.

My reply was:
olli, I think you’re confused about it. Do you have a source that proves your claim? http://www.amanitaceae.com/content/uploaded/pdf/aprica.pdf states someone had a reaction in his tongue and felt something where his liver is, but seemed fine otherwise, and only had a small piece of the shroom. the one who ate it to toxic levels, who may have had a different species, had no report of liver damage.

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ID question

It reminds me of edible lepiotas, but I am not sure. Could you please let me know what this is?

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2 October, 2016 19:11

What’s this? A giant mega-chaga?

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