The winter Foragers Dinner Club dinner does not disappoint. Persimmons are largely to blame. Winter is a tough season for the forager. Winter foraging often means freezer foraging, or otherwise reaching for preserved foods foraged and found in an earlier season. Dried goods hold up well, along with pickled, cured, and otherwise preserved foods, but even in November there are still late fruits and nuts, and herbs from the garden. My contribution was an embarrassing richness

Foragers Dinner Club, in which snails are introduced as a locally foraged protein, alongside salmon, pheasant, and crab. The gardens don't dissapoint either, with cauliflower tabouli, zuchinni fritters, and many other delights. A group of friends gather four times a year for the Foragers Dinner Club -- a meal that features ingredients grown, caught, killed, found, foraged, bartered, or which otherwise come to the the table with a story a little more interesting that "I got t