Our Spring Forage & Morel Mushroom Hunt

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.

On The Four Directions and Our Upcoming Spring Forage

We turned things around this past weekend at our monthly Way of The Contrary Ceremonial overnight. What sort of “things” and how does that work exactly? You’d have to have a direct experience to understand fully. But it’s basically a way of taking elements of the earth and nature — including the human participants — and arranging them in a sacred way to get beneath the surface of life. In the process, we experience a purification of the Spirit that gives us insights into living and grants us new life vitality. You can see it in the four beautiful faces above — one four each of the Four Directions — JJ to the West (Wiyokpiyata) Shelley to the North (Waziyata) Kimberly to the East (Wioheumpata) & Ashley to the South (Itokaga).

“The retreat was a beautiful, healing experience,” Shelley reported. “Thank you, Thank you, Thank you!” Kimberly replied. “I love the experience I met here — thank you for creating this for us!” Ashley “felt safe enough to share (her) story with our tribe” and for that she was grateful. “I would highly recommend The Way of The Contrary Workshop. Thank you for helping me learn how to be porous when I'm used to being the rock!” Learning to open up and turn towards our difficulties in order to transcend them rather than shut down and turn away takes time and effort. A deep bow and sincere thanks go out to each of these lovely ladies for their kinds words as well as their courage in that quest. And of course we'll be doing it again next month as we do every month, with all sign up information always available on our Retreats/Calendar Page.

In the meantime, consider joining us this Saturday for The Morel Mushroom Mystery Tour with Anthony Michael Blowers, with registration still open, and rumors that Morel-Ramp-Fiddlehead pizza, Morel-Ramp Goat Cheese, and pickled pheasant backs will be served, with Blue Spruce Tip Ice Cream for dessert. Serious, seriously foraged yummm. Hoping to see you! Toksha

On Fiddleheads and Our Spring Forage with Anthony Michael Blowers

ME: (accompanied by a photo of the underside of my front porch, sorta) “Hey send me some info. or a link on Fiddleheads and what they’re all about - would love to put up a post vis-a-vis your workshop TYA!” ANTHONY: “Will do! Those really do look like Ostrich Fern, which is exactly what you’re after. They should have a papery covering thats over the unfurled fern, and a u-shaped groove on the stem.” ME: Bammm! (caption to the second photo sent and pictured above). ANTHONY: That is definitely Ostrich Fern. Very nice! Those are on the larger side and look healthy, too. Fantastic! So delicious just fried up in butter! Love to harvest a few!

Above reads a recent text exchange between Me (Paul) and Anthony (Michael Blowers), our main mushroom man and leader of our first 2021 Nature Walk. With a focus on Morel Mushrooms and their well-know mystique (flyer below) our pre-plan also touched on the young, coiled leaves of the Ostrich Fern, aka Fiddleheads. Aptly named because they look like the scroll on the neck of a violin or fiddle, most ferns grow Fiddleheads, so identifying the right type to pick is important. Because choosing the wrong specimen can lead to poisoning (yikes!) I appreciated Anthony’s pictograph that identified the immature fronds, the brown papery sheath, bright green hairless base, and black skeleton of the year’s previous growth.

Here, Fiddleheads unfurl every Spring, bursting to life all over the front yard, and annually unwinding amongst colorful flower beds. Considered a delicacy and favored by chefs, including our own culinary head honcho Chief (spelling au Francais) Chris Ferris, growers have been cultivating fiddleheads with varied success for centuries. Ostrich Fern love our rich soil, high in nutrients fed by the middle branch of the Black River and wetland streams, growing wildly. That’s why my stoke was equally high to see The Chicago Tribune announce their newly Michelin starred restaurants, thinking Chefs from Boka, Goosefoot and Alinea would love to check out our Morel workshop and wild, wild edible scene (sung to The Talking Heads Wild, Wild Life). Whoever shows up, it’s sure to be another great walk in the woods, with good memories of Anthony’s last Fall Forage, registration open for our upcoming Spring Workshop , and a fiddlehead or two fried up just for you.