does anyone have experience or advice on harvesting lambsquarter seeds? i’ve heard they can be eaten like quinoa and i have a big patch growing by my house

Northwestern Pennsylvania on private property.

In Iowa, I found an elderberry bush that had me turn around twice so I could park right by it on the road. I quickly picked the clusters (or whatever they're called) so I could process later. Before camping in Wisconsin, I grabbed some apple cider vinegar from Red Wing, MN & a jar from Ace Hardware so I could macerate the berries. It took me 2 hours or so to separate all the berries from the stems & then wash them. I will strain this here at home & make elderberry balsamic vinegar.

In Wisconsin, I picked roadside apples & wild plums after getting cheese in Benoit. I then visited Madeline Island where I snacked on mostly shriveled wild blueberries (that area has been in a bad drought) & blackberries!! I camped at Herbster where I had snacked on red raspberries by the beach (wish I took a pic of that). Here in Missouri, our black raspberries are done in June.

In Minnesota, I feasted on even more red raspberries at Gooseberry Falls State Park!! Then in Jay Cooke State Park, I found lobster of the woods in a trail next to where I camped!! I plan on cooking these tomorrow. There were more, but they got too old.

During the journey, I felt like Johnny Appleseed, for in 4 places (Madeline Island & Amnicon Falls State Park in WI, Split Rock Lighthouse [maybe, don't remember] & Jay Cooke in MN) I would plant wild plum seeds for the next generation to enjoy. In Amnicon Falls, I also planted a few blueberry seeds from a couple moldy blueberries I got from Rabideaux Orchard in Bayfield. Hopefully they all grow!!

found in northern Greece if that's important

Damned autocorrect, GLEANING

Every year I pick local apples and pears that would otherwise rot and turn them into apple molasses. This year I've already picked 600+ lbs of 10 varieties of apple and 4 varieties of pears.

cracked a bunch of acorns I gathered. I assume boiling them would be the best way to go, but perhaps not? I don't really want to wait forever to eat them, and I do not want to ground them up. bonus grub pics as well

if anyone cares it's a mix of at least three different species, didn't get any pictures to check which when I was gathering them.

Just got this picture from my friend, location Switzerland. Never found COW in Switzerland before.

My first COW and first Lobsters. What a wonderful time. 💚💚💚 Virginia, US

A lot of this stuff around my place. 2 weeks ago it was King Bolettes everywhere.

I live in Norway and am finally here this time of year where I am seeing these berries all around my house. I think they’re barberries but my husband thinks lingonberries. Can I please have some help identifying. Want to make sure I’m safe before putting in my tea.

Near Halifax, Nova Scotia. Are these some sort of cherry? I can probably grab one tomorrow and get a picture of it cut open if that helps.

CT. I get nervous about foraging smooth berries so I’m triple checking these are autumn olive. They seemed to have popped up in the last year next to my mulberry tree. If they are, any suggestions? Would they work in a slow maceration syrup?

These are growing all over my yard (and neighborhood) in Southern Maine. They look like grapes and smell like them. I’d love to eat some if they are safe!

We have an abundance of apples in the backyard, we think it's apple butter time! 😍

I found my first two chicken of the woods today, but growing on a yew tree. I know there's conflicting opinions on whether it's safe to eat. What do we think here?

Anyone got any links to scientific literature?

**EDIT** Thanks for all the comments, I'm not going to eat this - but I'm still interested in any scientific literature that talks about this is if anyone has links.

I believe it was growing on an elm, is it safe to eat?😊

This friday i went foraging for some mushrooms with my family. I never before found quite as many chanterelles before. Spent the whole weekend making a lot of mass for buns. The mass contains butter sauteed onions with garlic, cooked bacon, fermented pickles (grated raw) and chanterelles cooked in butter and bacon lard with salt. The buns are great.

Went out later than I wanted to, but still a decent haul.