Garlic Mustard seeds (Alliaria petiolata) - use just like mustard seeds to make mustard or as a seasoning (but, if you don't use them for some reason, boil before discarding - garlic mustard is an invasive plant, so let's enable it further).

Black cap berries (Rubus occidentalis) - are just like raspberries. Also, they are really just placeholders for Wine berries in this month's share. Wine berries are superior, in my opinion, and I'd like to share them with you - so I'll be in touch later this month when they are ripe.

  • No recipes needed! Great for snacking or used as you would any other raspberry.

Sumac (Rhus typhina) - seen all around our landscapes, sumac is tart and flavorful, great for drinks or as a seasoning. 

Black Trumpet mushrooms (Craterellus cornucopioides)- are one of the many amazing wild mushrooms that can be found in our woods right now. They are related to chanterelles and, in my opinion, are best used in the simplest way: fried with butter and salt. If you wanted to preserve them, sun dry, and then grind into a powder to use as a seasoning (using them this way is said to concentrate flavor). 

Purslane (Portulaca oleracea)- great for salad, but can also be sauteed. Purslane is one of those super healthy greens, containing lots of Omega-3s, Vitamin E, beta carotene, VItamin C, magnesium, riboflavin, potassium, and phosphorus. Phew. 

Mayapples (Podophyllum) - a very special and hard to come by woodland fruit. All parts of the Mayapple other than the fruit itself are toxic. The fruit itself should only be eaten ripe: wait till it's soft and yellow (this may take a week or more) then taste this lemony/custardy treat and don't swallow the seeds. 

Day Lily (Hemerocallis fulva)- use just like squash blossoms. Opened flowers can be eaten fresh or stuffed and baked; the unopened buds can be lightly sauteed or battered and fried. 

Bee Balm (Monarda)- there are two kinds of bee balm, or wild oregano, in this month's share. The petals of both blooms are spicy and a little sweet - great for sprinkling over salads or adding to cocktails. The lavender colored ones also have spicy leaves that make a good oregano substitute.

Pineapple Weed (Matricaria discoidea)- like a more aromatic version of chamomile, Pineapple Weed makes great tea, fresh or dried, sweet infusions, or even cut up fine in a salad.