In fall, wild nuts ripen from the Southwest to the Northeast. Mike Masek, director and primary instructor of The Forager’s Path School of Botanical Studies in Flagstaff, Arizona, offers you a ticket to the free buffet.
“Throw them in stew, roast on a campfire, or grind into powder for cakes. The white oak is best: You can even eat these raw.”
“Pick nuts out of pine cones from the pinyon pine tree and shell them, sunflower seed-style.”
Walnuts “Black walnuts are edible in a pinch, but they’re hard-shelled and bitter. Toast them in butter to improve flavor.”
DIY trail mix butter
Start with a bag of your favorite trail mix. Separate the nuts from the rest of the mix and grind them in a food processor until they become creamy. Add the chocolate and dried fruit and blend another minute.