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 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.
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!
Fall is here! School is back in session. The sun is setting an hour earlier. And night time temperatures have dropped by double digits, signifying the beginning of a new foraging season. September is a true bounty of fantastic wild foods.
Summer has kicked off with a bang! Last month’s record-breaking heat coaxed out the first fungi of the season including Chicken of the Woods, Berkeley’s Polypore (pictured right), and Black Staining Polypore. This week’s steady rain forecast opens up the potential for a solid Black Trumpet and Chanterelle harvest.
Compound butter is a simple and tasty way to preserve foraged herbs, especially wild ramps! Store it in your fridge for 2 to 3 weeks or freeze it to enjoy all year long.
Love capers? Unopened dandelion buds make a great substitute for the real thing! Pick buds that are tightly closed and closest to the ground. Avoid those whose stems have already started to form, they won’t taste as good.
It’s that mad scramble between Thanksgiving, Christmas, Hanukkah and the New Year. We have made it through Black Friday, Small Business Saturday, Cyber Monday & Giving Tuesday. But have you heard of Walden Wednesday? Or, Thoreau Thursday? No…? Ok, I may have totally made them up.