Finding 1.5 lbs of wine cap mushrooms, asparagus sprouts, and garlic scapes in need of harvesting ...
... I chopped them up and decided it was time to begin the season of the canning.
I gathered 4 gallons of fresh basil, oregano, 3 types of kale, a couple types of collard greens, two lettuces, Asian greens, celery, some feral mustard green, swish chard, lambs quarters, wood sorrel; and added another 18 pounds of previously processed and frozen mushroom and asparagus sprouts collected earlier this year, wild ramps, along with a gallon of last year's zucchini, added some home brew vinegar, season salt, pepper, heat, and then commensed the canning process with the end result of 15 qts of of fungal vegetal medley, waiting for me to eat.
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