The first half of August has been an absolute bolete bonanza! Kings, Summer Ceps, Porcini, Bicolors, Bouillons and Painted Boletes (just to name a few) are covering forest floors. A change to cooler nighttime temperatures have also encouraged numerous fall mushrooms to begin fruiting earlier than normal.
Chicken of the woods scampi is on the menu for me tonight. One of my favorite ways to enjoy this beautiful wild mushroom, it’s an easy dish that will have your guests begging for more.
This week’s downpours are sure to urge a wider variety of mushrooms to begin fruiting over the next few weeks. Chanterelles, Black Trumpets, King Bolete’s and Milk Caps all favor wet conditions and should make for some great finds in August. Soon, elderberries will begin ripening along with wild cherries. Sumac, wild mustard, sweet fern and bay leaf all beckon, ready to be made into delicious seasoning mixes.
This week’s steady precipitation is a welcomed break from the heat dome that encircled New England over the holiday weekend. The rains will undoubtedly encourage some solid flushes of colorful and delicious summer mushrooms over the next 7 to 10 days. To celebrate the official opening of the fungi season, I wanted to share one of my very favorite recipes with you.
My hands have been permanently stained all week, alternating between bright yellow from the pollen coated elderflowers in full bloom to deep purple from ripe, juicy mulberries. And, my cupboards have reached maximum capacity, with over 200 jars of canned jams, jellies, sauerkrauts and pickled delights.
June truly is a forager’s paradise! As lilacs and magnolias die back, new edible flowers welcome warmer temperatures with their sweet smelling blooms, including black locust (pictured above), elderflower, dame’s rocket, beach rose and linden. Seasonings and herbs like peppergrasses and mints beg to be added to salads, pickles and wild crafted cocktails or mocktails. And salt marshes explode with succulent, salty treasures including samphire. orache, sea beans and beach peas.
May is here and with it, an overwhelming abundance of wild foods are perfectly prime for harvesting. While my mind is frantically inundated with ideas for recipes and my fingers are busy picking, my allergies have been reawakened resulting in itchy eyes and throat irritation. Lucky for us foragers, there are a wide variety of wild plants and herbs available right now to help combat these pesky side affects. Stinging nettle is a great example.
For the first time this year, I’ll be offering an exclusive forage followed by all things ramp tasting on May 2 in Framingham. The season’s first forage and wild food picnic on May 23 in Lynn will also feature a heavy dose of ramp dishes.
Wild spring greens pesto is a breeze to make and has been hand’s down one of my most popular dishes at my tastings and picnics. I make a slightly different variation each week based on what is growing in my yard, but the base is always the same and I think the secret to this recipe’s success – sorrel!
Love truffles but hate paying the high prices? Me too! Did you know that New England is home to one of the tastiest, cheapest and most delicious truffles of all? Amazing, right?! It is known as ‘sea truffle’ and it grows in heaps along coastal coves from Maine to Connecticut.