this time i included pictures from spring, when it bloomed, and now :) this tree gets TONS of bees every spring.

Found in NJ USA. Pretty sure these are basic edible grapes but not 100% after seeing some other posts that had other grape-like plants.

Found in NE MN, looking for ID on the first two photos. Searched my book and resources and found it could be European Cranberry Bush? Can anyone confirm or deny? Anyone have any experience eating/processing these?

Bonus because I’m unsure what sub to put the others in, but I also found this fuzzy substance on a Hawthorne & Alder. Any guess as that what the fuzzies could be?

Thanks for the help!

for reference, this tree has been in my yard for at least 2 decades. I am new to foraging and was wondering if this is a type of crabapple? if so, is it edible? of not edible for humans, can i feed it to birds?

If acorns turn black while being processed, are they safe to eat? Or should I discard them?

I recently picked acorns for the first time. It's probably a bit early, but I found a tree that had them falling already. I picked them off the ground and some off the tree, but only if they came off easily. They were all brown.

Further info about the acorns: they were from a white oak, possibly a bur oak but I'm not sure. It was a relatively young tree, and I thought that might be why it was early.

I did a float test, and discarded the ones that floated. I shelled, chopped and soaked them to leach out tannins. They soaked for four days, in the fridge after day 1 because my kitchen is fairly warm. I put a bit of baking soda in every time I changed the water as I've been told that should speed up the process. By the fourth day the water wasn't turning dark anymore, and they didn't seem to taste bitter, so I drained them and put them in the oven to dry and then toast.

However, the pieces of acorn seemed to turn a little dark while soaking, and even before that, while I was shelling them. Then while drying in the oven, they turned even darker. Definitely not burned, because they were still moist when this started. It looked like oxidation, maybe...

I roasted them a little after they were dry, and they smelled good. They definitely don't smell burnt. But none of the articles or videos I have come across have any mention of the acorns turning black or oxidizing; and as I have never done this before, I am unsure whether to eat them.

Has anyone had this happen? Is it because I picked acorns too early, and they weren't properly mature, or did I do something wrong?

The other acorns I have seen aren't ripe yet, I want to try again in any case. Any advice, information or recommendations will be appreciated!

Virginia usa

Found a cluster of Sumac, going to try lemonade !

In the Blue Mountains in Eastern Washington state.

Picked from a dead maple in central Ontario today. White spore print. Only my second time foraging oysters but confident I’m not misidentifying.

The ends don’t curl upward but some are a bit flat. Still a pleasant odour. Appreciate any advice!

Found in conifer forest , coastal Maine

Is this mushroom edible?

My first forage! I wanted to be sure that these are edible hedgehog mushrooms. I found them scattered in a mixed forest in Vermont.

I am reposting this as I took additional photos and I’m adding some information from the comments to the original post, so hopefully I’ll get answers. Thanks.
-Location: SE PA, USA
-It smells very fishy
-Oozes white latex that turns brown
-Found on ground likely growing from tree roots
-Gill attachment and latex in both states is visible in photos (previously I didn’t have photos of the brown stain)
-I haven’t been brave to take a small taste to see if the latex has a mild taste but if someone says I definitely should, then I will!

Finally got round to bottling my mid-summer gin. After leaving it out in the sun to release some of those gorgeous botanicals it went into a dark cupboard for 2 months. Now it’s ready to bring a little sunshine into the darker months ahead.

Found growing on a fence in idaho.

They're varied states of ripeness, I tried a couple that were really mushy but they were still a little astringent at the end.

I heard you can put the ripe ones through a food mill, freeze the pulp and it'll reduce the tannins. Has anyone else tried it?

I live in Rhode Island, U.S. my Plant ID app identified this as lily of the valley… I am concerned because my chickens appear to have eaten some. Please let me know if you can tell from this photo

I’m by no means an expert forager, but i am quietly happy with this past weekends haul of bullage, elderberry and blackberries. The blackberry will be used in a crumble, the elderberry shall be turned in to a winter syrup and i am thinking about using the bullace for either a gin or jam 🤔