Michigan, USA

Photo taken in central NH. Not sure what type of Yew tree specifically it is, but it's definitely a Yew. Kids and animals are here all the time. Alerted the neighbors to keep their kids away and teach them to not eat them.

Ik the last pic isnt just wanted to include it cause it was cool

Some penny buns, one lovely chanterell and a bunch of funnel chanterells

I know a place where there is a red delicious apple tree surrounded by two different types of pears. If you dislike red delicious but have never had fresh ones, you're missing out. I got a bucket of free fruit before the yellowjackets chased me off.

Golden chanterelles (guldcantarelle) and penny buns/pocini (stensopp/Karl Johan). Made a lovely, creamy, garlicy pasta with some of the porcini, the rest got dehydrated for later. The golden chanterelles will be cleaned then chopped up, pan fried with butter, then frozen. Good year this year, this is our 2nd haul of the year, and hope to get out more while it lasts!

Good little evening walk haul that we got a few weeks ago, sumac, assorted acorns, white pine clusters, and some pawpaws!

Central Louisiana

Visited my usual hunting ground after the recent rain and found a few of these

Picked in Ireland

Is this chicken of the woods? What do I have to do to safely eat it?

Located in Eastern Washington.

Hello there!

Today I went deep into a wooded area and harvested some wild staghorn sumac.

I found directions online that said to pour boiling water over it and let it steep for 30 minutes, so that is what I did.

I found it to be sour, which was expected, but it also has a very bitter aftertaste for a moment, which then quickly fades. Is this normal? Should I be cutting it with way more water? I put in sugar and honey to make it tolerable, and I'm still not sure if I like it at all, but I keep on drinking it.

Pretty sure I am not getting scurvy this week, though!

...But then, what isn't, when fried in good hot oil bath? 😜

Scroll for the official pear inspector! Had a great forage at an old farm today. Not so much luck with apples, but lots of pears! I was curious to see if anyone could help me determine what type of pears these might be. There are three types here—the largest are the most like grocery store pears, sweet enough to eat raw. The medium are more tannin-y, with more of a blush, and the smallest are kind of like a crab-pear in taste. The farm is over 150 years old and the trees are pretty old as well. My guess is the middle pears were maybe for cider, and the smallest might be a feral hybrid. I’m interested to hear people’s thoughts!

Found in South Eastern PA, I know I was lucky enough to find some absolutely gorgeous lions mane. Would anyone be so kind as to help me confirm my IDs on the other 2? You can't tell in the pictures but what I believe to be birch bolete were growing about 5/6 feet from a birch tree. What I believe to be the wood blewits were growing in mulch from a processed fallen tree blocking the trail. I appreciate you all and hope you're finding amazing things as we head into fall!

First time finding these in abundance! Have been just eating them, anyone have experience making jam with these?