I have a park near my house that has been one of my main producers of wild foragables for the last few years. It is amazing how I keep finding new things to eat in the park. Last year, it was elderberries; this year it was wild plums and chokecherries. The plums weren’t quite ready when I was there, but there were enough chokecherries to make a little chokecherry syrup. The syrup is very easy to make: Take one cup of chokecherries, ¼ cup of water, and ½ cup of white sugar, combine and simmer to a syrupy consistency. Then strain it, and you are good to go.