Now Forage

American persimmon: Must be fully ripe (very soft, almost jelly-like) before eating. Harvest after first frost or when naturally falling. Dark orange to purple when ready. Rich, caramel-sweet flavour.

Black walnut: Harvest when the green husk turns yellow-green and the nut falls naturally or can be shaken loose. Wear gloves — the husk stains permanently. Remove husk immediately, then cure nuts in a cool, airy place for 2–3 weeks before cracking. Intensely flavoured.

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.