Chestnut Mushrooms roasting on an open fire, with Morel candles, cheese plate prep., pickled pleasantries and more.
Saturdays Nature Walk and Spring Mushroom Hunt brought out a great group of foragers. Anthony was once again in his element, casting light on the fine points of wild edibles, and then rolling out a direct, sensorial, culinary experience. Par example, the actual tips of Blue Spruce Trees eventually accentuated a delicious ice cream treat. “The Blue Spruce Tree tips are definitely more mellow than others, but that’s the cool thing about exploring trees; each will produce a different tip. Some will be more citrusy, some more astringent, and definitely something to keep an eye out for.” We touched on which specimens would be good to taste and try as well as those to clearly avoid, like the squishy red berries of the Yeu Tree.
We also covered all the basics, that of using formal rather than common names, the functions of mushrooms and how they’re intricate make-up is actually closer to the DNA of human beings than that of trees. We took a closer look at Trichaptin Biforme and Tremetes Versicolor, and harvested ramp bulbs. “Mushrooms provide a very necessary function in our world, that of recycling trees and dead logs,” explained Anthony. “Other things - like bugs - break down trees, too, but mushrooms perform this action very efficiently. The earth would be filled with the rubble of trees if it weren’t for mushrooms. They turn things back into usable nutrients other trees and plants can draw life from.” We crossed paths with a number of forest inhabitants, and then like sentient beings drawing upon our symbiotic relationship, we feasted on a post-walk Morel-Ramp-Fiddlehead Pizza, pickled Pheasant Backs, Candy Cap Cookies, and other backwoods-birthed sweet & savory morsels.
In closing, a fun, additional raffle was held for all participants, a giveaway that included a cache of fresh and dried morels, candy cap cookies and Ramp Salt, all handmade to season and spice up other dishes, with additional nutrients inherent in the boiled down sea water. And all attendee tickets were pulled from a hat crafted from the dome of Fomes Fomentarius, the mushroom that can make for a stylish lid as well as a good fire starter. More fun in the forest soon to come so stay attuned, as we’ll be back with a Fall forage lead by Anthony and possible summer walk offered later this season.