The raw black currant mead tastes like really good cranberry sauce. 
I've had mead twice. The first time was a very sour blueberry mead that tasted like over-fermented kombucha. The second was a black cherry mead with whisky barrel chunks thrown in and I think some vanilla. It was literally the best alcoholic drink I have ever had. Hands down. Bar none. The absolute best thing I ever drank.
It is, though I forget which variety. Maybe "pixwell?" The wild ones I've seen have thorns on the berries themselves. I don't know that I want to try them that bad π
I'll have to check if they're endemic here. I have a decent number of "Ribes" genus plants that it would suck to lose.
Gooseberry bush is also looking promising 
#grownostr #permaculture #foodforest
They're pretty good plain if you like musky and sour things. The few that dried on the bush taste like a better version of a raisin. I'm making a quart of mead with them, and another quart with elderflower. They'll be my first batches of mead, so I have no idea how they will turn out.
They're funky. I don't know anything like them
Black currants be poppin' on this bush 
Haul from the whole patch 
I'm gonna make a quart of black currant wild melomel (fruit mead), and see how it turns out.
#grownostr #foodforest #fermentation
Oy, that's not a crock. This is a crock.
A lot of these images look ai generated. Are the ai companies training their ai image generators with human verification via captcha now? "Here's a hoof/paw print, what animal does this go to?"
The memeu π
Hello #garlicstr 
Unfortunately that's probably also true of giving up processed food, seed oils, excessive grain consumption, soft drinks, etc.
Buckeyes are too sweet for me. Wet -bottom shoo-fly pies are preferable to dry pies, at this point I'd probably rather just have a fruit pie though.
Geometry made way more sense to me than algebra. I can visualize Geometry.