The valley smells like autumn, including high bush cranberries. These aren't on my foraging list this year (as no one liked me cranberry jelly a few years back).
But something I have run across are that caragana seeds are edible. I knew the blossoms were edible (taste like peas) but the seedpods you hear cracking on the late summer heat contain edible seeds. They are small and hard. They soften after a minute in you mouth and taste like a legume. They'd likely be best boiled in a change of water. Fortunately caragana are plentiful as you'd need to collect a lot to make a meal!
Autumn is also the time to spot next year's wild asparagus plants as their foliage turns a beautiful golden colour.
I went out and cut down most of the remaining rhubarb last night. I've been meaning to make a drink out of it and maple syrup. Boiled, strained, added a bit of lemon and am chilling in the fridge. I would think a bit of water and sugar will be necessary but tastes lemon-aide-like.
The bleeding tomatoes are again demanding attention as the ripening continue. Some will go into a salad tonight. I will maybe try some salsa recipes this weekend.