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Randi Baird

Randi Baird

Wild Edibles, Part Three of Three

This month I worked with Holly Bellebuono, a local herbalist, and Catherine Walthers, a local food author, on a piece for Martha’s Vineyard Magazine on wild edibles. It is the third of a three part series on foraging for food on the island. This edition featured yummy edibles such as autumn olives, sassafras, and of course beach plums, along with a recipe for Ethel Sherman’s beach plum jelly.