Today my daughters and I went to a true black cherry (Prunus serotina) tree near our house and used a tarp and pole to make it rain (more like sleet or small hail ;)) black cherries. According to Wikipedia, black cherry is [commercially] used in ice cream, however I don’t believe that’s true (I think the dark colored cultivar of sweet cherry [Prunus avium], referred to as "black cherry", is what is used).
I saw no clear source for the info.
I then saw wiki said P. serotina is used for black forest cake. A cherry species indigenous to America and hardly used outside of foraging making its way to a European traditional cake? Tomatoes are now popular in Europe, but that is commercially and popularly farmed & gardened in America & Europe. Though wiki said "citation needed" for the cake info., I was able to follow the "Forest gateau" link to see: "Black Forest gâteau (British English) and Black Forest cake (American English and Australian English) are the English names for the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally "Black Forest cherry–torte", where it originated.".
In that page, it listed "black cherry" as the traditional/true garnish (topping) for the cake. It lists a German article as its source. I don’t believe there’s any truth here to the aforementioned claim. I’d be surprised not only if Germany adopted true black cherries (also much more black looking than the sweet cherry cultivar). Clicking "black cherry" in this page leads me to the sweet cherry, which I believe to be accurate. Ironically, that page says nothing that I see about black cherries (not even the cultivar). If anyone’s interested in the German article it is here: http://www.bmel.de/cae/servlet/contentblob/379758/publicationFile/22120/LeitsaetzeFeineBackwaren.pdf
-The soft dark tips of the chicken of the woods are very sweet.
-The little lactarius has a very pleasant firm texture and tastes good. I’ve been picking them for years, and often find them in the same habitat as chanterelles.
A little mold appeared on the cap. It is just a little, but the rest of the mushroom was in good condition. Peelers don’t seem to work well. A sharp knife is helpful, but removes a lot of the flesh. Utlimately, the best method I found is to use a veggie scrubber brush, which takes off the cap’s skin while leaving the flesh behind.
Right now, at least here in SE CT, you might notice trees with mostly white fragrant flowers drooping down, much like wisteria (in drooping and in that each flower looks very similar, all being in the pea family, btw). These are black locust trees and this is when you can find huge amounts of their edible flowers with a sweet center. You can eat them raw off the tree, or add to salads, garnish a soup, make jelly, add to a stir-fry like people do with pea shoots, etc.
You can also find trees with kind of off-white non-drooping cone-like clusters of flowers. I’m referring to black cherry trees. If you can note where you find them, then you can go back to them when the fruits ripen.
And, note that wisteria flowers are also edible, but the species I’ve tried wasn’t as sweet as black locust flowers. Still, even the less tasty raw ones may do well in a stir fry, salad, etc.
Driving down a road today, I saw someone had plants for sale in their front yard. Some species of mayapple (http://en.wikipedia.org/wiki/Podophyllum) was for sale w/a nice plant w/a fragrant flower for $4. Pehaps it is Podophyllum peltatum.The gardener didn’t realize the fruit is edible. It’ll make an excellent plant to put in a shady area, but away from my kids typical areas of play, given the toxicity of the non-ripe fruit and other plant parts. I’m going to look more into how toxic it really is & think more on where to plant.
I also read at wiki that it likely has mycorrhizae, but I expect those fungi will come along with it, but perhaps trying to root a cutting would be very hard, if the fungi don’t join it soon. Hum….
I also am thinking that this would make a good house plant since it needs low light, but why aren’t they common house plants, I wonder….
Young tender dandelion root pieces in a soup remind me of Xylariain both texture and look.
I find clovers, at least this time of the year, are tender, especially when cooked. I took frozen turkey bones w/a little meat on it, put it in a slow cooker, then boiled the greens (minus garlic greens) to remove bitterness from the dandelions. I put all greens in the slow cooker in the last ~2 hours. And so I had a soup.