On my morning walk, noted the wild cherries/Prunus ilicifolia starting to redden. Elderberries/Sambucus mexicana are turning blue. In my garden, I tasted the darkest purple (domesticated) California wild grapes/Vitis californica ‘Roger’s Red, but they’re still somewhat bitter, to say the least. Patience . . .

The beauties below are wild elderberries. We cooked them to make a syrup. Working with wild foods is labor intensive, time intensive, slow food.

Posted by deborah small

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