Now Forage

American plum: Red to yellow, about 2 cm across. Tart-sweet when ripe; flesh softens and the fruit falls readily. Good raw or cooked. Watch for early drop — often ready by mid-August.

Butternut: Elongated green husks turn brown-black and fall. Wear gloves — stains like black walnut. Cure for 2–3 weeks. Mild, oily, and buttery — not as strong as black walnut.

Mulberry: Ripe when fully coloured (white, red, or black by species) and falls at a touch. Spread a sheet and shake the branches. Extremely perishable — process or eat immediately.

Pawpaw: Green skin turns slightly yellow and gives like a ripe avocado. Custard-like, mango-banana scented flesh inside. Falls at the slightest touch. Very short shelf life — refrigerate and eat within days. Found throughout eastern North America.

Pecan: The green husk splits into four sections and turns brown when ripe. Shake branches or wait for fall. Cure in a cool, dry place for 2–3 weeks. Kernels should be full and not shrivelled.

elderberry: Dark blue-black clusters when ripe. Cook thoroughly before eating — raw berries are mildly toxic. Ripe when all berries are dark and clusters hang downward.