Last Call Before Winter

The air has turned brisk in most places this time of year, leaves blanket the forest floor, and the last month of autumn has started. It’s a bountiful season for those with the curiosity and courage to seek nature's free pantry. Foraging is in a way, a communion with the land, a reclaiming of skills that humanity has too readily forgotten. As the days get shorter, the forests and meadows offer amazing flavors waiting to turned into tasty meals.

Why does autumn hold such foraging potential? Well, that’s because nature, ever resourceful, provides a transitional harvest. Roots, hardy greens, nuts, and even some mushrooms. Nature’s last hurrah before winter arrives, and its treat, to you.

Our food systems often feel distant and industrial, gathering wild foods anchors us in the rhythms of the earth. It is nourishment—both literal and soulful.

This brief guide is for the beginner, the person who has been staring at their screen for much too long. A guide to help you not be too scared to go outside.

Foraging 101: Preparing for the Hunt

1. Research Local Edibles: Familiarize yourself with plants and fungi native to your area. Regional guides and online resources, like local foraging groups, are invaluable, and also a quick consultation with our friend ChatGPT, but check the sources.

2. Safety First: Misidentification can be dangerous, especially with mushrooms. Invest in a good field guide and double-check your finds.

3. Gear Up: Carry a sturdy basket or foraging bag, gloves, a knife for cutting roots, and a small brush to clean your finds.

Shopping List

Before you head out on your foraging adventure, it’s important to be prepared with tools that make your experience efficient, safe, and enjoyable. Here’s a shopping list tailored to a trip to Home Depot:

Foraging Tools

Pruning Shears: Ideal for cutting roots, tubers, or woody plants without damaging them.

Garden Gloves: Protect your hands from thorns, nettles, or rough bark.

Canvas Foraging Bag or Bucket: Sturdy, reusable bags or buckets for carrying your finds.

Small Hand Trowel: Useful for digging up roots or tubers like burdock or dandelion.

Field Knife: A multipurpose knife for cutting mushrooms or slicing plants.

What to Look For

Late November offers a unique palette of wild foods. Here are some highlights to seek:

Nuts

• Walnuts: Look for fallen green or black husks beneath walnut trees. The nuts inside are rich and earthy, perfect for snacking or baking.

• Beechnuts: Though small, these triangular nuts are a treat when roasted. Found near beech trees, they’re a reward for patient gathering.

Roots and Tubers

• Burdock Root: Often mistaken for weeds, burdock's long roots are edible and mildly sweet when roasted.

• Dandelion Root: Ideal for teas or roasted as a coffee substitute, dandelion roots are plentiful and easy to identify.

Mushrooms

• Oyster Mushrooms: These fan-shaped fungi thrive on decaying wood and are among the easiest to identify.

• Hen-of-the-Woods: Resembling ruffled feathers, this mushroom grows at the base of oak trees and boasts a meaty texture perfect for soups or sautés.

Caution: If you’re unsure about a mushroom, leave it behind. Mushrooms can be deceptive, and one mistake is all it takes.

Wild Greens

• Chickweed: This hardy plant offers a peppery crunch to salads and can be sautéed like spinach.

• Sorrel: A lemony wild green that brightens up soups or can be blended into sauces.

Foraging Across Regions

North America

Best Places to Forage:

• East Coast: Temperate forests in New England, Appalachian regions, and the Carolinas.

• West Coast: Pacific Northwest forests and California oak woodlands.

Finds:

• East Coast: Black walnuts, wild cranberries, and oyster mushrooms are abundant.

• West Coast: Hazelnuts, chanterelle mushrooms, and wild bay laurel leaves dominate the foraging scene.

South America

Best Places to Forage:

• Andes highlands in Chile and Argentina.

• Subtropical forests in southern Brazil and Uruguay.

Finds:

• Highlands: Quinoa-like wild grains and native potatoes.

• Forests: Wild guava, yerba mate leaves, and edible ferns.

Northern Europe

Best Places to Forage:

• Scandinavian forests and meadows. we love the Rørvig area in Denmark, the photos are from there.

• Woodlands in the UK and Germany.

• And of course, our home, Amsterdam

Finds:

• Beechnuts and rowan berries in colder regions.

• Hedge garlic and sorrels are widespread in the fields.

• Discover hazelnuts, oyster mushrooms, and nettles in Amsterdamse Bos or Flevopark this autumn.

Southern Europe

Best Places to Forage:

• Mediterranean coasts and inland woodlands in Spain, Italy, and Greece.

Finds:

• Chestnuts in forested areas, particularly in Tuscany.

• Wild fennel and olives in the warmer regions of Spain and Greece.

How to Use Your Finds

Transforming foraged foods into a meal elevates the experience. Here are some easy, warming ways to savor your harvest, of course, after you wash them:

• Nut Butters or Roasted Nuts: Blend walnuts with a touch of honey for a rustic spread, or roast beechnuts for an autumn snack.

• Root Soups: Combine burdock or dandelion roots with carrots, garlic, and broth for a hearty soup.

• Mushroom Risotto: Hen-of-the-woods and oyster mushrooms create earthy, umami-rich risottos. (See recipe at the end)

• Wild Green Pesto: Sorrel or chickweed can substitute for basil in a bright, zesty pesto.

Respecting the Land

Foraging is an act of reciprocity with nature. Always:

Obtain permission if foraging on private property.

Avoid foraging in polluted areas or those treated with pesticides.

Harvest responsibly, leaving enough for the ecosystem.

Embrace the Wild

As winter looms, foraging in late autumn is both a celebration of the season’s resilience and a reminder of our ancestral roots. Each nut cracked, root unearthed, and mushroom sautéed connects us deeper to the land. So grab a basket, venture into the woods or fields, and rediscover nature's wild offerings.

Nature is ready to share—you just have to listen.

Recipe: Mushroom Risotto with Foraged Hen-of-the-Woods or Oyster Mushrooms

We won't leave you hanging with all these delicious finds, here's our go-to post forage recipe. A creamy, earthy mushroom risotto is a perfect way to celebrate your foraged finds. This recipe highlights the flavor of your late autumn mushrooms.

Ingredients (Serves 4)

• 1 cup foraged hen-of-the-woods or oyster mushrooms (cleaned and sliced)

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup arborio rice

• ½ cup dry white wine

• 4 cups chicken or vegetable broth (warmed)

• ½ cup grated Parmesan cheese

• 1 tablespoon fresh thyme or parsley (optional, for garnish)

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Mushrooms:
   Heat the olive oil and butter in a large skillet over medium heat. Add the foraged mushrooms and cook for 5–7 minutes until they release their moisture and become golden brown. Season with a pinch of salt and set aside.

2. Sauté the Aromatics:
   In the same skillet, add the chopped onion and garlic. Cook for 2–3 minutes until softened and fragrant.

3. Toast the Rice:
   Add the arborio rice to the skillet, stirring to coat it in the oil and aromatics. Toast the rice for about 1 minute until it becomes slightly translucent around the edges.

4. Deglaze with Wine:
   Pour in the white wine, stirring constantly until it’s almost fully absorbed by the rice.

5. Cook the Risotto:
   Begin adding the warm broth one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for 18–20 minutes until the rice is tender and creamy.

6. Finish with Mushrooms and Cheese:
   Stir in the cooked mushrooms and grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste.

7. Serve and Garnish:
   Plate the risotto and garnish with fresh thyme or parsley. Serve immediately while warm.

This risotto is both a hearty dish and a celebration of the autumnal treasures you’ve foraged. Pair it with a crisp glass of white wine or cider for a cozy, memorable meal.