tag:blogger.com,1999:blog-45394484633109781232024-03-14T14:08:06.262-04:00The 3 Foragers: Foraging for Wild, Natural, Organic Foodforaging, wild food, wild edibles, wild food recipes, eat weeds, wild edible plants photography, forage wild food, fungi, foraging family, wild mushrooms, wild mushroom recipes, mushroom photography, eat invasive plants, wild mushroom huntingThe 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.comBlogger354125tag:blogger.com,1999:blog-4539448463310978123.post-50035481236938657562023-09-21T15:37:00.001-04:002023-09-22T09:15:18.695-04:00Autumn Olive Recipe- Autumn Olive BBQ Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUakLBrKY9A4-o4EPzsgkCc1Aqt23owtqugW0OoUHLS-mQ2EE15U3lrHMkVvojIImfx0Lc-2HIYh1edkJ5pBDH4Hcsh8xOLWaJjr0jBXLPab0Pt8bW7OzioHhmpj7Ntfuxkc0HdrzQF-NS5AWzwOsvbyiJg_8pUyuotgWuprrsdvtvoBKML3BC29ym-8/s3000/A23_2388S.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUakLBrKY9A4-o4EPzsgkCc1Aqt23owtqugW0OoUHLS-mQ2EE15U3lrHMkVvojIImfx0Lc-2HIYh1edkJ5pBDH4Hcsh8xOLWaJjr0jBXLPab0Pt8bW7OzioHhmpj7Ntfuxkc0HdrzQF-NS5AWzwOsvbyiJg_8pUyuotgWuprrsdvtvoBKML3BC29ym-8/w640-h426/A23_2388S.jpg" width="640" /></a></div><br /> <p></p><p>Autumn olives (<i>Eleagnus umbellata</i>) are a very invasive bush in southern New England, and they are prolific berry producers. We like to use the berries in a few recipes, both sweet and savory. Here is a recipe that makes a mildly spicy BBQ sauce that would work well on either meats or roasted mushrooms. To make the autumn olive puree, we add them to a large pot with just enough water to keep them from scorching, and simmer them down until they have all burst. Then we run them through a food mill that will remove the seeds and any small stems. Use the puree quickly, otherwise it will separate into a red layer and a cloudy white layer--if that does happen you can give it a twirl in the blender to remix it temporarily.<br /></p><p><br /></p><p><u><b>Autumn Olive BBQ Sauce</b></u></p><p>7 g. (1 tsp.) neutral oil</p><p>75 g diced onions</p><p>15 g chopped jalapeno (use more for a spicier sauce)</p><p>15 g chopped garlic</p><p>360 g (2 C.) autumn olive puree</p><p>170 g (2/3 C.) apple cider vinegar</p><p>80 g (1/4 C.) blackstarp molasses</p><p>220 g (1 C.) brown sugar</p><p>20 g (1 Tbsp.) dijon mustard</p><p>16 g (2 tsp.) salt</p><p>14 g (2 tsp.) liquid aminos</p><p>1/4 tsp ground white pepper</p><p>14 g (2 tsp.) liquid smoke</p><p> </p><p>1. In a medium saucepan, saute the onion, jalapeno, and garlic in the oil until softened and translucent. Add to the carafe of a blender.</p><p>2. To the cooked peppers in onions in the carafe, add the autumn olive puree, apple cider vinegar, molasses,brown sugar, mustard, salt, aminos, and white pepper. Blend on high speed until smooth.</p><p>3. Add the sauce back to the saucepan and simmer until reduced to about 2 1/2 cups. Stir in the liquid smoke. The sauce will be a bit thin, but will thicken as it cools.</p><p>4. Store in a covered container in the fridge<br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLh0GqreNUirvoXnno1Z18_QkxpthI2iatg_hZvnxao1Od4nP5CORj4c8J3ef7GijVW4w4WAFUw7Prcq3ITPKjlazTcjjZ5ybOsyx1kCnDGNUxnzudM9Q3MgXJqQ_yiTbDK0h5LDRnuLIBQ2_iyKiiUJhswuPBrIZBWEnu9VP4Rl38wS2mX-6b1J8s1E/s2500/NEW_7064.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1660" data-original-width="2500" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLh0GqreNUirvoXnno1Z18_QkxpthI2iatg_hZvnxao1Od4nP5CORj4c8J3ef7GijVW4w4WAFUw7Prcq3ITPKjlazTcjjZ5ybOsyx1kCnDGNUxnzudM9Q3MgXJqQ_yiTbDK0h5LDRnuLIBQ2_iyKiiUJhswuPBrIZBWEnu9VP4Rl38wS2mX-6b1J8s1E/w640-h424/NEW_7064.jpg" width="640" /></a></div><br /> Other autumn olive recipes:<p></p><p>Ketchup: <a href="https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-autumn-olive-ketchup.html">https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-autumn-olive-ketchup.html</a></p><p>Goat cheese and autumn olive dip: <a href="https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-goat-cheese-and.html">https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-goat-cheese-and.html</a></p><p>Jelly: <a href="https://the3foragers.blogspot.com/2012/09/autumn-olive-recipe-autumn-olive-jelly.html">https://the3foragers.blogspot.com/2012/09/autumn-olive-recipe-autumn-olive-jelly.html</a> <br /></p><p><br /></p>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-26219607397766002302023-08-16T12:55:00.000-04:002023-08-16T12:55:16.243-04:00Classes, Presentations, and Walks Schedule<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZ9vsdD2aVQNwFFkecUyAi9VjXYo2xW6cGOpcxDjtUmGNd0ssrd3DGKsHyIVUehdI_bars8KUv9kI8Dy_RHYQ3iDdiiMXBDasDLwfWyYWZNSgrpA2rFjejpO-w2iltoLv06bN58qZY2OucgfqWASaHrfg9r1Kq--lkfY7EAs0T8BPrwriT10oebX7Acc/s800/autumn%20olives%20ripe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="800" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZ9vsdD2aVQNwFFkecUyAi9VjXYo2xW6cGOpcxDjtUmGNd0ssrd3DGKsHyIVUehdI_bars8KUv9kI8Dy_RHYQ3iDdiiMXBDasDLwfWyYWZNSgrpA2rFjejpO-w2iltoLv06bN58qZY2OucgfqWASaHrfg9r1Kq--lkfY7EAs0T8BPrwriT10oebX7Acc/w640-h424/autumn%20olives%20ripe.jpg" width="640" /></a></div><br /><span style="font-size: large;">We are adding classes and walks all of the time, the best place to find them is on our Facebook page at https://www.facebook.com/the3foragers/events/</span><p></p><p><span style="font-size: large;">Most of the presentations at libraries are FREE, some walks at nature centers have small fees. We are also available for private walks at YOUR location of choice. Contact us at kraczewski@comcast.net or 860.639.9385</span></p><p><span style="font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ee4w2GihU9BlsQ4qRkwdDnKhPqI7wLSREH49p0Agb1l-jSHhEnIz4hQ40G9JW9w4OCl51zcdC0RBPfz73SQv2G95pWcoGq1cdT048pABx3EwEsBl3CizmXFyIj69WOGApOst53cxZSCqkw8wVUqRuMRWI7SvVpevsAjQ5ZoS5LQg3WDUU2gfO3ZFo_c/s1000/Karen%20gathering.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ee4w2GihU9BlsQ4qRkwdDnKhPqI7wLSREH49p0Agb1l-jSHhEnIz4hQ40G9JW9w4OCl51zcdC0RBPfz73SQv2G95pWcoGq1cdT048pABx3EwEsBl3CizmXFyIj69WOGApOst53cxZSCqkw8wVUqRuMRWI7SvVpevsAjQ5ZoS5LQg3WDUU2gfO3ZFo_c/w640-h424/Karen%20gathering.jpg" width="640" /></a></b></span></div><span style="font-size: medium;"><b> </b></span><p></p><p><span style="font-size: medium;"><b>Monday August 21, 6:30 pm</b>. <u>Edible Wild Plants and Fungi of Summer</u> at the Welles Turner Library in Glastonbury, CT. This presentation is already full, but call to be added to a wait list.</span></p><p><span style="font-size: medium;"><b>Tuesday August 22, 6:00 pm</b>. <u>Edible Wild Plants and Fungi of Autumn</u> at the Douglas Library in Hebron, CT. Registration appreciated, CONTACT: Clare 860-228-9312</span></p><p><span style="font-size: medium;"><b>Wednesday August 23, 6:00 pm</b>. <u>Edible Wild Plants and Fungi of Autumn</u> at the Raymond Library in Oakdale, CT. We return to this lovely location for another presentation! Registration appreciated.</span></p><p><span style="font-size: medium;"><b>Tuesday August 29, 6:00 pm</b>. <u>Edible Wild Plants and Fungi of August</u> at the Wallingford Public Library in Wallingford, CT. Register at https://wallingford.librarycalendar.com/event/edible-wild-plants-and-fungi-autumn</span></p><p><span style="font-size: medium;"><b>Saturday September 2, 10:00am</b>. <u>Edible Wild Plants and Fungi of Autumn presentation and walk</u> at the Flanders Nature Center in Woodbury, CT. We will be in the Sugar House to start and explore the grounds afterwards for some wild edibles. Cost is $11.00 for members, $16.00 for non-members. Register at https://app.etapestry.com/cart/FlandersNatureCenter/default/category.php?ref=897.0.1076943255&fbclid=IwAR1syQjAJUZvAp4SgunyBx0aHIvErg-ZCzdbSI2CHha31ZgdZdHPO94Vd8k</span></p><p><span style="font-size: medium;"><b>Thursday September 7, 6:00 pm</b>. <u>Edible Wild Plants and Fungi of Autumn</u> at the main branch of the Farmington Public Library in Farmington, CT. Space may be limited, register at https://www.farmingtonlibraries.org/event/edible-wild-plants-and-fungi-fall?fbclid=IwAR3S4_fa-M1UQwXLqy1C2V34eqDq5nmf8_-JpIjHRJXtwHTrffvaaa2krZw</span></p><p><span style="font-size: medium;"><b>Saturday September 9, 10:00AM</b>. <u>Mushroom Identification Walk</u> at a to-be-disclosed location in Colchester, CT. Cost id $20.00 per adult and class size will be limited. Register with The 3 Foragers at kraczewski@comcast.net subject line "mushroom walk" or call 860.639.9385 to register. Payment is cash or Venmo day of walk.</span></p><p><span style="font-size: medium;"><b>Wednesday September 13, 6:30 pm</b>. <u>Edible Wild Mushrooms of Connecticut</u> at the E.C. Scranton Memorial Library in Madison, CT. Please register at https://scranton.librarycalendar.com/event/edible-mushrooms-connecticut?fbclid=IwAR2y9lrRzvDV5k4yjE7AT53IFMEpT19ms-NR9pZJUidCOKD7RrkR9nKfy38</span></p><p><span style="font-size: medium;"><b>Thursday September 14, 6:00 pm</b>. <u>Mushroom Identification for Beginners</u> at the Waterford Public Library in Waterford, CT. <span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto">Registration appreciated by calling 860-444-5805</span></span></p><p><span style="font-size: medium;"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto"><b>Tuesday September 19, 6:30 pm</b>. <u>Edible Wild Plants and Fungi of Autumn</u> at the Burlington Public Library in Burlington, CT. Register athttp://engagedpatrons.org/EventsExtended.cfm?SiteID=8887&EventID=501524&PK&fbclid=IwAR3oc2kWEe7oyqsoNVY7H1cAr-NyrP5ZBdYkKANGI6G-gL0EE2p4NEVVGsA</span></span></p><p><span style="font-size: medium;"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto"><b>Thursday September 21, 6:00 pm</b>. <u>Online Zoom: Edible Wild Plants and Fungi of Autumn</u> presented by the Public Library of New London, CT. Register with the library to receive the Zoom link https://www.eventkeeper.com/code/ekform.cfm?curOrg=PLNL&curID=627673&CFID=86938038&CFTOKEN=3f467b440413b006-24F4AAA6-D4AE-528A-5350F306742844E7&fbclid=IwAR1AsyVTjXaOiqXG4lVNcbqAAnnzbvkyIcg8FzPK_09aMxaJi2b_5U_g0G8</span></span></p><p><span style="font-size: medium;"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto"><b>Wednesday September 27, 6:30 pm</b>. <u>Online Zoom: Invasive Plants as Food</u> presented with the Bloomfield Public Library. Register directly with the library to receive the link https://bplct.evanced.info/signup/EventDetails?EventId=11724&backTo=Calendar&startDate=2023%2F09%2F01&fbclid=IwAR15rj_l0D5O0bt2p1mTvkmkzJtkcU5v03E1amfz0SVXnrR7goEaF9IGNfQ<br /></span></span></p><p><span style="font-size: medium;"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIimug_boFQxq6-5dcPWgH9b_1eS8m0gP9_PyS_yTRuwsHjml9dhs63ryTMP2jw1Ee4N7hSZdB0CiZRMkZ7Ja27yFLbt9wpxyVj001KIjuBFdK4RflVIfZ4WfePmMOuTr78dxOVuuLgXf6RQ2JHWye9IcQBx-e9r5jxIxcFhvhif_ae26fSnvLe8jBIhw/s800/spicebush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="800" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIimug_boFQxq6-5dcPWgH9b_1eS8m0gP9_PyS_yTRuwsHjml9dhs63ryTMP2jw1Ee4N7hSZdB0CiZRMkZ7Ja27yFLbt9wpxyVj001KIjuBFdK4RflVIfZ4WfePmMOuTr78dxOVuuLgXf6RQ2JHWye9IcQBx-e9r5jxIxcFhvhif_ae26fSnvLe8jBIhw/w640-h424/spicebush.jpg" width="640" /></a></span></div><span style="font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegEAEMYtdzeyR7xDZ2MEFYKbv1E9CANhVdvalo_uu-lNAYS52ukLr2Kmq2TWCasR5f2F_xgfHg5CORyloFPw-VRfk2ZFr8_crofIK3gjU7vGypHIcnATPPYjAyKL8SbnZBFrhTkQ-5hCAwiQ83G_5orBAF1buRvnrkeq4rG5IrDzolcAYxdznRjmg_9U/s3000/spicebush%20ice%20cream%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2088" data-original-width="3000" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegEAEMYtdzeyR7xDZ2MEFYKbv1E9CANhVdvalo_uu-lNAYS52ukLr2Kmq2TWCasR5f2F_xgfHg5CORyloFPw-VRfk2ZFr8_crofIK3gjU7vGypHIcnATPPYjAyKL8SbnZBFrhTkQ-5hCAwiQ83G_5orBAF1buRvnrkeq4rG5IrDzolcAYxdznRjmg_9U/w640-h446/spicebush%20ice%20cream%20(2).jpg" width="640" /></a></div><br /><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto"></span></span><p></p><p><span style="font-size: medium;"> <br /></span></p><p><br /></p>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-17849545300638430502023-06-15T22:44:00.003-04:002023-06-15T22:44:21.285-04:00Presentations at Libraries, Nature Centers<p>Upcoming presentations and classes!!</p><p> </p><p> </p><div class="x1e56ztr x1xmf6yo"><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">Wild Edible Plants & Fungi of Summer w/ The 3 Foragers</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84">Flanders Nature Center & Land Trust</span></span></div><p><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto">The
3 Foragers are at the Flanders' Sugar House on Saturday, June 17 @ 10
AM to teach the edible plants and fungi of summer! They will share
their original photos and recipe ideas in an educational slideshow, and
finish with a walk outside to put some of those newly learned skills to
the test. Learn how to identify, sustainably harvest, and prepare the
wild foods of summer, from beach plums to invasive wine berries,
including some of the choice summer fungi like chanterelles and the
myriad of pored boletes.<br />Registration in advance is requested. Register online on the Flanders website. </span></p><div class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" role="button" tabindex="0"><br /></div><div class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" role="button" tabindex="0"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x193iq5w xeuugli x1r8uery x1iyjqo2 xs83m0k x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div><div class="x78zum5 xdt5ytf x1wsgfga x9otpla"><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen x1xlr1w8 x1a1m0xk x1yc453h" dir="auto">WEDNESDAY, JUNE 21, 2023 AT 6 PM</span></div><div class="x1e56ztr x1xmf6yo"><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">FULL- Mushroom Identification for Beginners-In Person Presentation</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84">Fairchild Nichols Memorial Branch Library</span></span></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"> </span></span></div></div></div></div></div><div class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" role="button" tabindex="0"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs">What
are those weird things that pop up in the woods after the rain? Are you
mystified by wild mushrooms? Curious? Scared? Or do they make you
hungry?</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">Join
The 3 Foragers as they share some of the secrets of the fungal world
and teach you how to safely identify wild mushrooms using various
available tools and techniques. You'll learn how to use your senses to
examine mushrooms for their sights, smells, and tastes, and consider the
relationships between fungi and the natural world around us. We will
dispel common myths, and discuss mycophagy, the cooking and eating of
wild mushrooms.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">The
3 Foragers are a family from southeastern Connecticut who have been
identifying, photographing, and cooking with the edible plants and fungi
of New England for more than 17 years. Their blog, Facebook page, and
book all focus on family-friendly, environmentally sustainable harvest
of both our native and invasive species of plants, and ways to
incorporate these foods into your diet with original recipes</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div></div><p></p><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x193iq5w xeuugli x1r8uery x1iyjqo2 xs83m0k x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div><div class="x78zum5 xdt5ytf x1wsgfga x9otpla"><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen x1xlr1w8 x1a1m0xk x1yc453h" dir="auto">WEDNESDAY, JUNE 28, 2023 AT 6:30 PM</span><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">Mushroom Identification for Beginners-In Person Presentation</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"><br /></span></span></div><div class="x1e56ztr x1xmf6yo"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs">Kent Memorial Library, Suffield, CT</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">What
are those weird things that pop up in the woods after the rain? Are you
mystified by wild mushrooms? Curious? Scared? Or do they make you
hungry?</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">Join
The 3 Foragers as they share some of the secrets of the fungal world
and teach you how to safely identify wild mushrooms using various
available tools and techniques. You'll learn how to use your senses to
examine mushrooms for their sights, smells, and tastes, and consider the
relationships between fungi and the natural world around us. We will
dispel common myths, and discuss mycophagy, the cooking and eating of
wild mushrooms.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">The
3 Foragers are a family from southeastern Connecticut who have been
identifying, photographing, and cooking with the edible plants and fungi
of New England for more than 18 years. Their blog, Facebook page, and
book all focus on family-friendly, environmentally sustainable harvest
of both our native and invasive species of plants, and ways to
incorporate these foods into your diet with original recipes.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> <div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x193iq5w xeuugli x1r8uery x1iyjqo2 xs83m0k x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div><div class="x78zum5 xdt5ytf x1wsgfga x9otpla"><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen x1xlr1w8 x1a1m0xk x1yc453h" dir="auto">TUESDAY, JULY 11, 2023 AT 6 PM</span></div><div class="x1e56ztr x1xmf6yo"><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">Edible Wild Plants and Fungi of Summer-In Person Presentation</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84">New Fairfield Free Public Library</span></span></div><div class="x1e56ztr x1xmf6yo"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs">lease
register directly with the New Fairfield Public Library for this FREE
program by calling (203) 312-5682 or emailing
programs@newfairfieldlibrary.org</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">Summer Program late June through August<br />The
summer months are a bounty of ripe berries, nectar-laden edible
flowers, amazing edible plants along the seashore, and edible mushrooms
that can carpet the forest floor after warm, rainy days. Learn how to
identify, sustainably harvest, and prepare the wild foods of summer,
from beach plums to invasive wineberries, including some of the choice
summer fungi like chanterelles and the myriad of pored Boletes. Join The
3 Foragers as they teach the edible plants and fungi of summer with
their original photos and recipe ideas featured in an educational
slideshow.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">About bio<br />The
3 Foragers are a family from southeastern Connecticut who have been
identifying, photographing, and cooking with the edible plants and fungi
of New England for more than 18 years. Their blog, Facebook page, and
book all focus on family-friendly, environmentally sustainable harvest
of both our native and invasive species of plants, and ways to
incorporate these foods into your diet with original recipes.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"> </span></span><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x193iq5w xeuugli x1r8uery x1iyjqo2 xs83m0k x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div><div class="x78zum5 xdt5ytf x1wsgfga x9otpla"><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen x1xlr1w8 x1a1m0xk x1yc453h" dir="auto">WEDNESDAY, JULY 12, 2023 AT 6 PM</span></div><div class="x1e56ztr x1xmf6yo"><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">Foraging Edible Wild Plants and Fungi of Summer-In Person Presentation</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84">Fairchild Nichols Memorial Branch Library</span></span></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u" dir="auto"><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs">Summer Program: late June through August<br />The
summer months are a bounty of ripe berries, nectar-laden edible
flowers, amazing edible plants along the seashore, and edible mushrooms
that can carpet the forest floor after warm, rainy days. Learn how to
identify, sustainably harvest, and prepare the wild foods of summer,
from beach plums to invasive wineberries, including some of the choice
summer fungi like chanterelles and the myriad of pored Boletes. Join The
3 Foragers as they teach the edible plants and fungi of summer with
their original photos and recipe ideas featured in an educational
slideshow</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">The
3 Foragers are a family from southeastern Connecticut who have been
identifying, photographing, and cooking with the edible plants and fungi
of New England for more than 17 years. Their blog, Facebook page, and
book all focus on family-friendly, environmentally sustainable harvest
of both our native and invasive species of plants, and ways to
incorporate these foods into your diet with original recipes.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x193iq5w xeuugli x1r8uery x1iyjqo2 xs83m0k x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div><div class="x78zum5 xdt5ytf x1wsgfga x9otpla"><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen x1xlr1w8 x1a1m0xk x1yc453h" dir="auto">TUESDAY, JULY 18, 2023 AT 6:30 PM</span></div><div class="x1e56ztr x1xmf6yo"><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">Summer Foraging</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84">Saxton B. Little Free Library</span></span></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"> </span></span><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs">The
summer months are a bounty of ripe berries, nectar-laden edible
flowers, amazing edible plants along the seashore, and edible mushrooms
that can carpet the forest floor after warm, rainy days. Learn how to
identify, sustainably harvest, and prepare the wild foods of summer,
from beach plums to invasive wineberries, including some of the choice
summer fungi like chanterelles and the myriad of pored Boletes. Join The
3 Foragers as they teach the edible plants and fungi of summer with
their original photos and recipe ideas featured in an educational
slideshow.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">Registration
required by calling the Saxton B. Little Library at 860-228-0350 or
emailing Cait at corlomoski@columbiactlibrary.org</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x193iq5w xeuugli x1r8uery x1iyjqo2 xs83m0k x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div><div class="x78zum5 xdt5ytf x1wsgfga x9otpla"><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen x1xlr1w8 x1a1m0xk x1yc453h" dir="auto">WEDNESDAY, JULY 19, 2023 AT 6 PM</span></div><div class="x1e56ztr x1xmf6yo"><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">Invasive Plants as Food-In Person Presentation</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84">Raymond Library</span></span></div></div></div></div><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs">Please
register for this FREE program at the Raymond Library in Oakdale, CT by
calling the library at 860-848-9943 or stopping by.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">Wild Invasive Plants as Food<br />The
fact that invasive species of plants are widespread and a major threat
to native ecosystems is well known, but a lesser known fact is that some
of those plants are edible and delicious! Join The 3 Foragers in
discovering ways of increasing awareness and combating the spread of
invasive species by using our appetites as an innovative weapon,
attempting to control invasive plants one bite at a time. Identification
of edible invasives and preparation for meals will be discussed, as
well as recipe suggestions.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">The
3 Foragers are a family from southeastern Connecticut who have been
identifying, photographing, and cooking with the edible plants and fungi
of New England for more than 17 years. Their blog, Facebook page, and
book all focus on family-friendly, environmentally sustainable harvest
of both our native and invasive species of plants, and ways to
incorporate these foods into your diet with original recipes.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s"> </div><div class="xqcrz7y xh8yej3"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 x2lah0s x1qughib xuk3077 xozqiw3 x1q0g3np xn6708d x1ye3gou xyamay9 x1n0m28w xp7jhwk x1wsgfga x9otpla"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x193iq5w xeuugli x1r8uery x1iyjqo2 xs83m0k x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div><div class="x78zum5 xdt5ytf x1wsgfga x9otpla"><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen x1xlr1w8 x1a1m0xk x1yc453h" dir="auto">THURSDAY, JULY 20, 2023 AT 6 PM</span></div><div class="x1e56ztr x1xmf6yo"><h1 class="x1heor9g x1qlqyl8 x1pd3egz x1a2a7pz x193iq5w xeuugli" dir="auto"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1ill7wo x1x48ksl x1q74xe4 xyesn5m x1xlr1w8 xzsf02u x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xg8j3zb" style="-moz-box-orient: vertical; -webkit-line-clamp: 2; display: -webkit-box;"><span class="">Edible Wild Mushrooms of New England-Online Zoom Program</span></span></span></h1></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"></span></span><br /><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs">For questions and meeting link please email Caroline at cbadowski@westerlylibrary.org</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">Wild
mushroom hunting for food purposes is a satisfying and delicious hobby,
and Connecticut has an abundance of tasty fungi to find. The diversity
of species can be amazing as well as overwhelming, and The 3 Foragers
will talk about the best edible mushrooms of each season. Photos of each
mushroom are accompanied by appetizing images of dishes that feature
the wild mushroom cooked in original recipes.</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s">The
3 Foragers are a family from southeastern Connecticut who have been
identifying, photographing, and cooking with the edible plants and fungi
of New England for more than 17 years. Their blog, Facebook page, and
book all focus on family-friendly, environmentally sustainable harvest
of both our native and invasive species of plants, and ways to
incorporate these foods into your diet with original recipes.</div></div></div></div></div><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x2lah0s x193iq5w xeuugli x1sxyh0 xurb0ha xwib8y2 x1y1aw1k"><div class="x12rz0ws"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 x2lah0s x1qughib x1qjc9v5 xozqiw3 x1q0g3np xyamay9 xykv574 xbmpl8g x4cne27 xifccgj"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf x2lah0s x193iq5w xeuugli xsyo7zv x16hj40l x10b6aqq x1yrsyyn"><span class="x4k7w5x x1h91t0o x1h9r5lt x1jfb8zj xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j"></span></div></div></div></div></div></div><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 x2lah0s xl56j7k x1qjc9v5 xozqiw3 x1q0g3np x1ve1bff"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 xdt5ytf xeuugli x1r8uery x1iyjqo2 xs83m0k x1swvt13 x1pi30zi xqdwrps x16i7wwg x1y5dvz6"><div class="x1n2xptk"><br /></div></div></div></div></div></div></div></div> </div></span><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"> <br /></span></span></div></div></div></div></div></div></div></div></div><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"> </span></span></div><div class="x1e56ztr x1xmf6yo"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x1lkfr7t x1lbecb7 xo1l8bm xi81zsa x1yc453h" dir="auto"><span class="x1lliihq x6ikm8r x10wlt62 x1n2onr6 xlyipyv xuxw1ft x1j85h84"> </span></span></div></div></div></div><p></p>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-81994387141951459162023-04-09T12:08:00.005-04:002023-04-09T12:08:58.113-04:00Foraging Walks, Presentations, and Classes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53efG0OWqdw3tXWQ9kKnEe0Gnh4yc5DC3rtOiAzlHAGTdIVvGPd_RESx6uklbcK24jd_83xrNzcArdhZCk5HMjqZQtsICFZ440pqGdmmlPEtF-4x9smdWMZnGJHslWJi5MtGqJzOLxnSozaPE-Y5IYT6cmuLai_ym27om5gE7b7giLHqAEK_sDzzy/s2500/JUY_0221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1660" data-original-width="2500" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53efG0OWqdw3tXWQ9kKnEe0Gnh4yc5DC3rtOiAzlHAGTdIVvGPd_RESx6uklbcK24jd_83xrNzcArdhZCk5HMjqZQtsICFZ440pqGdmmlPEtF-4x9smdWMZnGJHslWJi5MtGqJzOLxnSozaPE-Y5IYT6cmuLai_ym27om5gE7b7giLHqAEK_sDzzy/w640-h424/JUY_0221.jpg" width="640" /></a></div><br /><p></p><p> The 2023 foraging season is certainly under way here in southern New England. We have already been out in a few libraries and community centers giving presentations, along with private presentations for garden clubs throughout the state. Our schedule can be very busy and the most updated listing is up on our Facebook page <a href="https://www.facebook.com/the3foragers/events">https://www.facebook.com/the3foragers/events</a> and we also have an informational listing at the Connecticut Library Consortium page at https://programs.ctlibrarians.org/library-programer/karen-monger <a href="https://programs.ctlibrarians.org/library-programer/karen-monger">https://programs.ctlibrarians.org/library-programer/karen-monger</a><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmK8otHuI-zJWQOHHF3SsbqaHvu2z24kaOklWYK1JaDmukxmq0GJoZGl3p16kdtb6glzvqL1k0XiFDK6vWYQ1oUv4P0l_Kwkuz2WlneiOp2t1jKEuM4tr-LePuXhrlmKiffuTLuS4P1-Asvbu4WQiZECMMXCMdhqNV6ze2ncBURlkIjklD-ANHcc7N/s2000/SE7_2915S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1377" data-original-width="2000" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmK8otHuI-zJWQOHHF3SsbqaHvu2z24kaOklWYK1JaDmukxmq0GJoZGl3p16kdtb6glzvqL1k0XiFDK6vWYQ1oUv4P0l_Kwkuz2WlneiOp2t1jKEuM4tr-LePuXhrlmKiffuTLuS4P1-Asvbu4WQiZECMMXCMdhqNV6ze2ncBURlkIjklD-ANHcc7N/w640-h440/SE7_2915S.jpg" width="640" /></a></div><br /> <p></p><p></p><p>We are always happy to work with your local library, nature center, land trust, home school group, or even your own private group for a foraging talk or walk, just contact us at <a href="mailto:kraczewski@comcast.net">kraczewski@comcast.net</a> for pricing information.</p><p>Most of our in-person presentations take 55 minutes, have corresponding educational handouts, and we try to bring some representative plant or mushroom materials for hands-on learning. We can provide program descriptions, a bio, and promotional support on our social media page for public events.</p><p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><u><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Edible Wild Mushrooms
of Connecticut</span></u><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">: Covers the best
edible mushrooms in southern New England by season</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><u><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mushroom
Identification for Beginners</span></u><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">: An instructional class about the steps that should be taken
and features that need to be observed to identify wild mushrooms using multiple
resources</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><u><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Foraging Fantastic,
Delicious, Deadly, and Glowing Mushrooms</span></u><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">: An entertaining look at some of the most amazing wild mushrooms
we have encountered</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialkpnvdnljrGdZdGb3nag91jZJobs1pZUHtrwHpB3VqTuyAVXDDGZ0ox8572wxUlvQMoim0BUJLvWG4-70NI0__wjCyZBAj1Y-tKSAfqqxHsRie_D8HJUkISHAJUBQCaPAfRrRlMZ7BkpNKrY7v4vjk2a1EBdaVTw4ioV4HB0K1Ttwf8ABDS6jtuC/s3000/edible%20mushrooms%20of%20CT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialkpnvdnljrGdZdGb3nag91jZJobs1pZUHtrwHpB3VqTuyAVXDDGZ0ox8572wxUlvQMoim0BUJLvWG4-70NI0__wjCyZBAj1Y-tKSAfqqxHsRie_D8HJUkISHAJUBQCaPAfRrRlMZ7BkpNKrY7v4vjk2a1EBdaVTw4ioV4HB0K1Ttwf8ABDS6jtuC/w640-h320/edible%20mushrooms%20of%20CT.jpg" width="640" /></a></div><br /> <span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span><p></p><p><br />
</p>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-89600993672567149042022-04-30T06:54:00.003-04:002022-04-30T06:54:24.814-04:00Edible Wild Mushroom of Connecticut- In person Presentation, New Britain Public Library, June 14, 6:00 pm<p> </p><p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6FA-Sob93033h0hD4PQXp1TuEK5v1WCPhNOcaB0xEMp2mFXUpIYnA3TD-sIfRp7g2Z8ReEKjOhW2YveG7YmwFMtF3zOUerWn3Xdzdwtb4uZQogg-wDMVZe9jkfh0YsjpxPB3MuTyjlh1sB8j8bwD61KezNIHkCKRrtLmu1ZuKmWRXy1YmtLVG1dA/s3000/JUY_0286.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2503" data-original-width="3000" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6FA-Sob93033h0hD4PQXp1TuEK5v1WCPhNOcaB0xEMp2mFXUpIYnA3TD-sIfRp7g2Z8ReEKjOhW2YveG7YmwFMtF3zOUerWn3Xdzdwtb4uZQogg-wDMVZe9jkfh0YsjpxPB3MuTyjlh1sB8j8bwD61KezNIHkCKRrtLmu1ZuKmWRXy1YmtLVG1dA/w640-h534/JUY_0286.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Craterellus fallax, the black trumpet chanterelle<br /></td></tr></tbody></table><br /></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql">Are
you a mycophobe or mycophile? Southern New England offers an incredible
array of tastes and textures in its wild mushrooms that can't be found
at the grocery store!</div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle">The
3 Foragers will discuss the best edible wild mushrooms that can be
found in Connecticut, and show recipes that have been made with wild
foraged mushrooms. Explore the edible treasures by season, and learn the
best ways to identify, collect, and prepare wild fungi for the table.</div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn9pLTfsCZitaqPPNoJS824wUF6G5_4Oa2owmzYV_oCu_sQMuezClr-ULBExLtOb8IANqALLJJPLAXEEE1LZKVKfc5duWV2aCh145ou9blMuqP4KtjtK1u28EZ2yLYtT7WhirRTH9ePKon6szlj2SDySqm5AlqtXdu0JGF3efViJ7tSZOTPx8oIUz/s4000/OC6_9671.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2670" data-original-width="4000" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn9pLTfsCZitaqPPNoJS824wUF6G5_4Oa2owmzYV_oCu_sQMuezClr-ULBExLtOb8IANqALLJJPLAXEEE1LZKVKfc5duWV2aCh145ou9blMuqP4KtjtK1u28EZ2yLYtT7WhirRTH9ePKon6szlj2SDySqm5AlqtXdu0JGF3efViJ7tSZOTPx8oIUz/w640-h428/OC6_9671.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grifola frondoa, maitake<br /></td></tr></tbody></table><br /> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle">The
3 Foragers have worked with over 150 libraries, nature centers, summer
camps, garden clubs, land trusts, and private citizens to learn the wild
edible plants and fungi of Southern New England since 2016. Their blog,
Facebook page, and book all focus on family-friendly, environmentally
sustainable harvest of wild plants and fungi, and ways to incorporate
these foods into your diet with original recipes.</div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle">Please contact the New Britain Library to register at (860) 224-3155</div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXoZ_P72VfLWuN6tSjpX6UdmHt_MeqUpuSZgl2M5i1lCIw_Ug-Q_VsS8a4WxAro7ANuftz8QzOk3jecYIFAhG1v37xlbxgylczAbFElzbGsZ_xiG5dc_2G5D-f-EnKpXOUW4HV-2aS7Qfky7ZvgbwfdMvBIKd4IUztomXnF2VpQD2_EsXB9koxuOX/s2500/NIK_0249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1688" data-original-width="2500" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXoZ_P72VfLWuN6tSjpX6UdmHt_MeqUpuSZgl2M5i1lCIw_Ug-Q_VsS8a4WxAro7ANuftz8QzOk3jecYIFAhG1v37xlbxgylczAbFElzbGsZ_xiG5dc_2G5D-f-EnKpXOUW4HV-2aS7Qfky7ZvgbwfdMvBIKd4IUztomXnF2VpQD2_EsXB9koxuOX/w640-h432/NIK_0249.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baorangia bicolor, the bicolor bolete<br /></td></tr></tbody></table><br /> </div>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-41582812008106216422022-04-30T06:48:00.000-04:002022-04-30T06:48:09.732-04:00Mushroom ID for Beginners-- In Person Class and Walk, June 18, Northeastern Connecticut<p> </p><p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEV7ZB07q5ZKo-BSNXeHAFqPvu9pIsHfhhubj0A6uC_xrUGMLS7he_uJ4ktjG2vfc1_dK4GlE2nhj392a-XgVzQrFwMqBTyqPvlwTrymvhPQ-AmdCPCQIQjrJp-_tSdVwd3DG58IW2rtoofsOas9E7o8nhhq5VcWEcDjDo_VBnGWnxizcH3NMR_i3/s3000/JNI_4063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2022" data-original-width="3000" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEV7ZB07q5ZKo-BSNXeHAFqPvu9pIsHfhhubj0A6uC_xrUGMLS7he_uJ4ktjG2vfc1_dK4GlE2nhj392a-XgVzQrFwMqBTyqPvlwTrymvhPQ-AmdCPCQIQjrJp-_tSdVwd3DG58IW2rtoofsOas9E7o8nhhq5VcWEcDjDo_VBnGWnxizcH3NMR_i3/w640-h432/JNI_4063.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Collection of assorted Boletes<br /></td></tr></tbody></table><br /></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"><span style="font-size: medium;">What
are those weird things that pop up in the woods after the rain? Are you
mystified by wild mushrooms? Curious? Scared? Or do they make you
hungry?</span></div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"><span style="font-size: medium;"> </span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;">Join
The 3 Foragers as they share some of the secrets of the fungal world
and teach you how to safely identify wild mushrooms using various
available tools and techniques. You'll learn how to use your senses to
examine mushrooms for their sights, smells, and tastes, and consider the
relationships between fungi and the natural world around us. We will
dispel common myths, and discuss mycophagy, the cooking and eating of
wild mushrooms. This is a sit down presentation followed by a short
walk. Bring a pen to take notes, a handout will be provided.</span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;"> </span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLh8TxoLIXwdch-5xI4h3K5WB1M4EoT_TOBzyAyHsvOsrZsLTM-DYomksOndUUXw_pooJC_aWgoPrC_U2otRtcJdLC_EKUpIE2SK6jyPIJxMDIJmgzLVgq63D3BCwvdOOTlgKRkBltxSOkuPFWTJO34BtOyLdB1dc364oayT7w41jj3OSoyM3-9LsA/s1708/AGT_05321.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1458" data-original-width="1708" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLh8TxoLIXwdch-5xI4h3K5WB1M4EoT_TOBzyAyHsvOsrZsLTM-DYomksOndUUXw_pooJC_aWgoPrC_U2otRtcJdLC_EKUpIE2SK6jyPIJxMDIJmgzLVgq63D3BCwvdOOTlgKRkBltxSOkuPFWTJO34BtOyLdB1dc364oayT7w41jj3OSoyM3-9LsA/w640-h546/AGT_05321.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laetiporus cincinnatus<br /></td></tr></tbody></table><br /> </span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;"> </span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;">The
3 Foragers have been studying, photographing, and eating wild plants
and fungi since 2005, and have given over 150 educational walks,
lectures, and private classes for libraries, land trusts, nature
centers, summer camps, and garden clubs since 2016.</span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;"> </span></div><p><span style="font-size: medium;">Location
is in Northeast Connecticut near Rhode Island and Massachusetts border,
the exact location will be emailed to participants. Registration is
required, call Karen 860-639-9385 or email with subject "mushroom ID"
kraczewski@comcast.net<br />Class costs $20 per adult, payment through
Venmo or cash the day of the class. Minimum of 20 people for the class
to happen. Bring a snack and enjoy the site afterwards. </span></p><p><span style="font-size: medium;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6s8ygf18qb7WH3m0TNIbV7bfL0WPxY6vUPEZGattpF2nYvPmhQoqVisXpRm6TPm5w_pE7yERFA-NJ-2EbqhQWsfm4y3tIJFzDsxsPD_ru2dd3jq8966m0CDD-yMkIeT9ac3nqB7atWGqIzU_UJ99KNyJ2AO-gCEouB_plXTf4r17OjXfkNILwPbd/s3000/JNI_3998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1631" data-original-width="3000" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6s8ygf18qb7WH3m0TNIbV7bfL0WPxY6vUPEZGattpF2nYvPmhQoqVisXpRm6TPm5w_pE7yERFA-NJ-2EbqhQWsfm4y3tIJFzDsxsPD_ru2dd3jq8966m0CDD-yMkIeT9ac3nqB7atWGqIzU_UJ99KNyJ2AO-gCEouB_plXTf4r17OjXfkNILwPbd/w640-h348/JNI_3998.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mycena leaiana<br /></td></tr></tbody></table><br /> <br /></span></p><div class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl gpro0wi8 oo9gr5id lrazzd5p" role="button" tabindex="0"><br /></div>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-77276364312683318472022-04-23T14:22:00.003-04:002022-04-23T14:22:30.440-04:00In-Person Presentation and Walk- Edible Wild Plants and Fungi of Summer, June 25, 10:00am<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOu2hgyZczNlYYt30IKiMiTa7hzMHCtFWqdZM21ACI4AmHXu1Z3Xd_NLD9IXoVAB1XmoS5ShDpk_6My3DJXDb_ubRnJats00YCk6P0pZ0V2U__bOVDUV5lbDbFuF052kiRnmaX2aXHtQOGmb4liNi2dNNU1clxEXh0V56XFJVhUEmS0TYeLplo7xfR/s4000/JY7_2241.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2670" data-original-width="4000" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOu2hgyZczNlYYt30IKiMiTa7hzMHCtFWqdZM21ACI4AmHXu1Z3Xd_NLD9IXoVAB1XmoS5ShDpk_6My3DJXDb_ubRnJats00YCk6P0pZ0V2U__bOVDUV5lbDbFuF052kiRnmaX2aXHtQOGmb4liNi2dNNU1clxEXh0V56XFJVhUEmS0TYeLplo7xfR/w640-h428/JY7_2241.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Staghorn sumac<br /></td></tr></tbody></table><br /></p><p> </p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql">You
must register directly with Flanders Nature Center, clicking "going" on
this posting is not registering! There is a fee for this program.
Contact Flanders Nature Center at 203-263-3711 </div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"> </div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl gpro0wi8 py34i1dx" href="https://flandersnaturecenter.org/event/wild-edible-plants-fungi-of-summer/?fbclid=IwAR2L2JplBmCxr_RlVAAtA3VO8Tahtgzuxq_nspS78c9Fvz3arVQndl0gsyQ" rel="nofollow noopener" role="link" tabindex="0" target="_blank">https://flandersnaturecenter.org/.../wild-edible-plants.../</a></div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"> </div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle">The program takes place at the Sugar House, down Church Hill Rd.</div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div>The
summer months are a bounty of ripe berries, nectar-laden edible
flowers, amazing edible plants along the seashore, and edible mushrooms
that can carpet the forest floor after warm, rainy days. Learn how to
identify, sustainably harvest, and prepare the wild foods of summer,
from beach plums to invasive wineberries, including some of the choice
summer fungi like chanterelles and the myriad of pored Boletes. Join The
3 Foragers as they teach the edible plants and fungi of summer with
their original photos and recipe ideas featured in an educational
slideshow and a walk through the grounds. <div class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl gpro0wi8 oo9gr5id lrazzd5p" role="button" tabindex="0"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqT5FctTwnbr33vuVBYqDrNqpF8NaDvSorW44jnUPWbg934Je-oPVuB4dAP4GWRY94kFc3Dv9QcNfpypEUBMs4mKqeOyghuMSEeoR5VmFgsDOaiPLJSI-L7TpiLIH9EQn3gc-OQgTJbO1l-ycGyLZ23Mnv1vlUp76vjvlcBVTXrocLW5L4ThSdxKP/s3000/JUJ_4617.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2002" data-original-width="3000" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqT5FctTwnbr33vuVBYqDrNqpF8NaDvSorW44jnUPWbg934Je-oPVuB4dAP4GWRY94kFc3Dv9QcNfpypEUBMs4mKqeOyghuMSEeoR5VmFgsDOaiPLJSI-L7TpiLIH9EQn3gc-OQgTJbO1l-ycGyLZ23Mnv1vlUp76vjvlcBVTXrocLW5L4ThSdxKP/w640-h428/JUJ_4617.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Golden chanterelles<br /></td></tr></tbody></table><br /><div class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl gpro0wi8 oo9gr5id lrazzd5p" role="button" tabindex="0"><br /></div>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-16469263244162522372022-04-23T14:19:00.000-04:002022-04-23T14:19:05.629-04:00Online Zoom Program, Edible Wild Plants and Fungi of Summer, June 8, 6:30 pm<p> </p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhIUhiY_8xI0yv5rzu_GF-dA3HrTQsxH2DnboDX_9q2U2ZVjC_tr3Sv8eKMs3VgtXLhbXzmzdjGvD3pWsT5Jb92_WPW4G1hqpkKt3peATAY_ib4ZWKfKKLJZ31GsdIWx7QiNQfx1Lict_JMlnpIQNX1FCBkXFOFA5tPtorapTi8gOD3tHt9wumnre/s2500/NEW_6075.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1660" data-original-width="2500" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhIUhiY_8xI0yv5rzu_GF-dA3HrTQsxH2DnboDX_9q2U2ZVjC_tr3Sv8eKMs3VgtXLhbXzmzdjGvD3pWsT5Jb92_WPW4G1hqpkKt3peATAY_ib4ZWKfKKLJZ31GsdIWx7QiNQfx1Lict_JMlnpIQNX1FCBkXFOFA5tPtorapTi8gOD3tHt9wumnre/w640-h424/NEW_6075.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wineberries</td></tr></tbody></table><br /> </p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql">You must register ahead of time directly with the Bloomfield Public Library.</div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl gpro0wi8 py34i1dx" href="https://bplct.evanced.info/signup/EventDetails?EventId=10275&backTo=Calendar&startDate=2022%2F06%2F01&fbclid=IwAR3mBK3yC8ZNkRAxj2BTR_P1d2ldnZzb8wrcJgKMLP5eimeGiwuNkg4L-zU" rel="nofollow noopener" role="link" tabindex="0" target="_blank">https://bplct.evanced.info/signup/EventDetails?EventId=10275&backTo=Calendar&startDate=2022/06/01</a></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle">The
summer months are a bounty of ripe berries, nectar-laden edible
flowers, amazing edible plants along the seashore, and edible mushrooms
that can carpet the forest floor after warm, rainy days. Learn how to
identify, sustainably harvest, and prepare the wild foods of summer,
from beach plums to invasive wineberries, including some of the choice
summer fungi like chanterelles and the myriad of pored Boletes. Join The
3 Foragers as they teach the edible plants and fungi of summer with
their original photos and recipe ideas featured in an educational
slideshow. </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfFoIkwJtt33iPHfml0Dk-evmLoYtrJRs9jeXiQOz2uyHGQEpo0x_qAFzSv4pI9JN8dLYbf08h31hJhPWLk9tSNINpZRmEh9z8TMR1IGtlTvYpfIF7LUvZCR1SdM5kPjYmB7tJ5XDnpwDKc1O0H7ojv2TVk85WmcCa1KW9nJsVuuVnpW_h5x5YTKs/s3500/SE6_8875.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1929" data-original-width="3500" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfFoIkwJtt33iPHfml0Dk-evmLoYtrJRs9jeXiQOz2uyHGQEpo0x_qAFzSv4pI9JN8dLYbf08h31hJhPWLk9tSNINpZRmEh9z8TMR1IGtlTvYpfIF7LUvZCR1SdM5kPjYmB7tJ5XDnpwDKc1O0H7ojv2TVk85WmcCa1KW9nJsVuuVnpW_h5x5YTKs/w640-h352/SE6_8875.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Assorted Summer Boletes<br /></td></tr></tbody></table><br /> </div>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-2990547658639004482022-04-20T17:19:00.003-04:002022-04-20T17:19:26.436-04:00Foraging Walk, May 7 10:00am, Central Connecticut<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhXmFlkvD3FsttdOkbHNt0I3p-YcWjYuqEllx5D5cQalgGfvkoQfYILiKVVTauyFSSOzFiB4h0beSTzAonOt1CIJsi2cRin8jk_EPubW_rUvZeNoKYh078BZ_aqsYO_mB5TKULvthA_qThuFSRmumLK2wwKzP08xKuzoWE7lfi4szzL97nZ_fY5kS/s4000/JU7_2048.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1572" data-original-width="4000" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhXmFlkvD3FsttdOkbHNt0I3p-YcWjYuqEllx5D5cQalgGfvkoQfYILiKVVTauyFSSOzFiB4h0beSTzAonOt1CIJsi2cRin8jk_EPubW_rUvZeNoKYh078BZ_aqsYO_mB5TKULvthA_qThuFSRmumLK2wwKzP08xKuzoWE7lfi4szzL97nZ_fY5kS/w640-h252/JU7_2048.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Daylily</td></tr></tbody></table><br /></p><p>As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. In this 2+hour ramble we will explore the verges, forests, and fields to find edibles. Educational handouts provided. This site is mainly for teaching, not actual harvesting in large quantities, so we suggest bringing a notebook and pen for taking notes, camera for taking photos, and your curiosity! </p><p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28fpnokFH0fz6Ic8UdMFkt3sgVijTqrJHF9328hfr0oHIuRKLAfmVSyfiBiy9dWYOteUKIEV3NhGPxA4aGihr9WPvnwUOQFPgs0XlCzUKG0dNCx8LLVzYzC08AfvLs225b5hpcHHtp1KgXMcrB473hi8EGzDTM2pdoc0G3nqZoJjCkHl6I2qKJbxI/s2500/ARI_0170.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1660" data-original-width="2500" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28fpnokFH0fz6Ic8UdMFkt3sgVijTqrJHF9328hfr0oHIuRKLAfmVSyfiBiy9dWYOteUKIEV3NhGPxA4aGihr9WPvnwUOQFPgs0XlCzUKG0dNCx8LLVzYzC08AfvLs225b5hpcHHtp1KgXMcrB473hi8EGzDTM2pdoc0G3nqZoJjCkHl6I2qKJbxI/w640-h424/ARI_0170.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yellow morels<br /></td></tr></tbody></table><br /></p><p>The 3 Foragers have been studying, photographing, and eating wild foods since 2005, and have given over 150 educational walks, lectures, and private classes for libraries, land trusts, nature centers, summer camps, and garden clubs since 2016. </p><p>Walk will take place May 7 at 10:00am in Simsbury, CT. <br /></p><p>Contact The 3 Foragers directly at kraczewski@comcast.net for exact location and payment information, reservation required. Class is $20 per person 16 and older, free for younger children. Minimum of 15 people needed for the class to happen, maximum of 30 people.</p><p> </p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo0DtYiK4ivLr5_JCsNMcOOg1ezdtnB9jaXTXFSJ1mPA2IHNjOk2SAn9n3xe3YwfNdw79l-nlLLvvAisnTZ-LI7BD0gyyF0WIq-VOqqtCeArXqNtzg4PKfzrd5QACNK6ACJ-8vXlPLyJpG_aHiWjN3WOi8McAQDNfFECFOb2cn4kLPtsMvZDDrnCC/s3000/AIL_2385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2002" data-original-width="3000" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo0DtYiK4ivLr5_JCsNMcOOg1ezdtnB9jaXTXFSJ1mPA2IHNjOk2SAn9n3xe3YwfNdw79l-nlLLvvAisnTZ-LI7BD0gyyF0WIq-VOqqtCeArXqNtzg4PKfzrd5QACNK6ACJ-8vXlPLyJpG_aHiWjN3WOi8McAQDNfFECFOb2cn4kLPtsMvZDDrnCC/w640-h428/AIL_2385.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Japanese knotweed<br /></td></tr></tbody></table><br /> </p>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-78354045256252613522022-04-16T08:33:00.004-04:002022-04-22T11:04:57.904-04:00Foraging Walk- April 30- Western Connecticut<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHyhL6UI58BmIL5Od6e2mg-_zvgCvQoPMDaoFGfGpZc83fpairKiuo-WiQ-bDLQclNnxRLkRIXZ2UYwi9ImYBaFLotNhG91Ib9ypKNl91y7QXoYLwNwT1usTSO8rWOUB5qeKxBBm2ka5LQtJy60GuGAVpF3R105rh7v1H2kobErz4W9ZECyS6wO4t/s2500/HOB_0292.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1907" data-original-width="2500" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHyhL6UI58BmIL5Od6e2mg-_zvgCvQoPMDaoFGfGpZc83fpairKiuo-WiQ-bDLQclNnxRLkRIXZ2UYwi9ImYBaFLotNhG91Ib9ypKNl91y7QXoYLwNwT1usTSO8rWOUB5qeKxBBm2ka5LQtJy60GuGAVpF3R105rh7v1H2kobErz4W9ZECyS6wO4t/w640-h488/HOB_0292.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Japanese knotweed shoots<br /></td></tr></tbody></table><br /><p></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"><span style="font-size: medium;">As
the warmer temperatures and longer days of spring unfold, many tender,
young edible shoots, plants, flowers, and even a few fungi awaken a
forager’s senses and delight. Learn how to identify, sustainably
harvest, and prepare the wild foods of spring, from invasive bamboo
shoots to the lemony tang of fresh wood sorrel, including some of the
early edible fungi of the season. In this 2+hour ramble we will explore
the verges, forests, and fields to find edibles. Educational handouts
provided. This site is mainly for teaching, not actual harvesting in
large quantities, so we suggest bringing a notebook and pen for taking
notes, camera for taking photos, and your curiosity!</span></div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"><span style="font-size: medium;"> </span></div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkF-at8vxBPJej0g1pvh4Q72woAm6fhUMGkjdlWTjJdMhbJbC5k3NjWCYSWLh50-0rdI-MEeVOrMxBZhqs8rrs9ueQsdjMt348mbh_8-ePaL370bTGh5-TQBSqYZp--0qj-YqCrr5ZOCXTfv88vvh4qQ4Kng4Yi117F46bv0wry6zvCyOH4sNhxyEG/s3000/yellow%20rocket%20(4).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1927" data-original-width="3000" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkF-at8vxBPJej0g1pvh4Q72woAm6fhUMGkjdlWTjJdMhbJbC5k3NjWCYSWLh50-0rdI-MEeVOrMxBZhqs8rrs9ueQsdjMt348mbh_8-ePaL370bTGh5-TQBSqYZp--0qj-YqCrr5ZOCXTfv88vvh4qQ4Kng4Yi117F46bv0wry6zvCyOH4sNhxyEG/w640-h412/yellow%20rocket%20(4).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yellow rocket<br /></td></tr></tbody></table> </div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql"> <br /></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;">The
3 Foragers have been studying, photographing, and eating wild foods
since 2005, and have given over 150 educational walks, lectures, and
private classes for libraries, land trusts, nature centers, summer
camps, and garden clubs since 2016.</span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"> </div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcHteQVePYaplKq3GGocqA-6aTmtJJl8sMrRFJtZfHpWcG4gLIOTfCdytGrj3Dhrf0R9qCeD9vKtwe1Fe4lOEqI0Lcg1bFHJGaU-b1ec94sVR9YK1PG595FphIzq5qL_t8hNAVj1iOIvkAGW_4C4iS1hQHq_vp75xDXmiMikyFhM7LUiQyKfoY5xb/s2000/AP8_4450S.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1327" data-original-width="2000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcHteQVePYaplKq3GGocqA-6aTmtJJl8sMrRFJtZfHpWcG4gLIOTfCdytGrj3Dhrf0R9qCeD9vKtwe1Fe4lOEqI0Lcg1bFHJGaU-b1ec94sVR9YK1PG595FphIzq5qL_t8hNAVj1iOIvkAGW_4C4iS1hQHq_vp75xDXmiMikyFhM7LUiQyKfoY5xb/w640-h424/AP8_4450S.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yellow morels and asparagus<br /></td></tr></tbody></table><br /> </div><br /><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;"> </span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;">The 2:00pm walk will take place in Southbury, CT.<br /></span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;"> </span></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle"><span style="font-size: medium;">Contact
The 3 Foragers directly at kraczewski@comcast.net or 860-639-9385 for
exact location and payment information, reservation required. Class is
$20 per person 16 and older, free for younger children. Minimum of 15
people needed for the class to happen, maximum of 30 people</span>.</div><p> </p>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-90625641072164325412022-04-15T13:15:00.000-04:002022-04-15T13:15:30.525-04:00Edible Mushrooms of Spring, southern New England<p> </p><p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-4HU4CECzPHcpIbmcTMiLmmqQYZKzMhYuYmLYjsY2XQB5usGtx7Z2dkEFu4RhN5q3am56JXpHU6J7_4Ybyw9KlhgMdMtsqTE2pCpnqLL1CA2DIC8smGBqUmuF1RC99te2ulF4w1nuUdNbeT-De2sEXVcvM6apMAplceWQ1A3fiNK4xrDPoyXKR9b/s3000/A20_0808.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2002" data-original-width="3000" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-4HU4CECzPHcpIbmcTMiLmmqQYZKzMhYuYmLYjsY2XQB5usGtx7Z2dkEFu4RhN5q3am56JXpHU6J7_4Ybyw9KlhgMdMtsqTE2pCpnqLL1CA2DIC8smGBqUmuF1RC99te2ulF4w1nuUdNbeT-De2sEXVcvM6apMAplceWQ1A3fiNK4xrDPoyXKR9b/w640-h428/A20_0808.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Morels and garlic mustard<br /></td></tr></tbody></table><br /></p><p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Spring mushrooming in Connecticut
and southern New England in general can be a little slow. Soil and air
temperatures fluctuate seasonally, and rain can be sporadic. The
"season" can begin as early as April, and generally runs through
mid-June. While there are many small bumps on logs and dried polypores to
examine, there are relatively few species of edibles (at least compared to the
species in summer and autumn) to be found in the spring. It should also be
noted that there is a scale of edibility to recognize: choice or great edibles,
edible (I prefer to think of them as simply non-toxic at this level; cook them
up with butter and salt, and all you will taste will be butter and salt. An
"edible" designated mushroom has no real interesting flavor or
texture that sets it apart from a basic white button grocery store mushroom),
and non edible (whether due to toxins or texture).</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKEfYxFFsbJDT-fzkdnt7A40ZSVNjettsKXr9UAa5i_6HwQIfPtoEDCsLnAYu7-HhXtxrJYXHpyAyOs0EP3D2nNTj1MCZ91Lu4juFTMWGSlm90EAog8TDUvzKbYO84GdNqMVIDi4dgQ_I7CnGalv4Dd1DiQYut3OAynryLFuZY0DBIbuqE91G92u0/s2000/AP8_4426S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1323" data-original-width="2000" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKEfYxFFsbJDT-fzkdnt7A40ZSVNjettsKXr9UAa5i_6HwQIfPtoEDCsLnAYu7-HhXtxrJYXHpyAyOs0EP3D2nNTj1MCZ91Lu4juFTMWGSlm90EAog8TDUvzKbYO84GdNqMVIDi4dgQ_I7CnGalv4Dd1DiQYut3OAynryLFuZY0DBIbuqE91G92u0/w400-h265/AP8_4426S.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mica caps<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvvaUT_oBeUYwxme-bLSypbXY1ss6fOyanWdUkejfU0eiN1s8kmdNYWkMmcfxcKeCEp4xXSetwfbQI1dNHSDCDlaoUsS1TefsiowJtpOdgCduqHl_j9dqW1za0daXTHmxNNcb7B98JaSX7YljKr7FGw7eW-v_mH07TaXEQvLOBISthnoG_7ZxaJsv/s3000/M21_2006S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2002" data-original-width="3000" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvvaUT_oBeUYwxme-bLSypbXY1ss6fOyanWdUkejfU0eiN1s8kmdNYWkMmcfxcKeCEp4xXSetwfbQI1dNHSDCDlaoUsS1TefsiowJtpOdgCduqHl_j9dqW1za0daXTHmxNNcb7B98JaSX7YljKr7FGw7eW-v_mH07TaXEQvLOBISthnoG_7ZxaJsv/w400-h268/M21_2006S.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Deer mushroom<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEncVDz2eSYX1vrJiqaph-GV5cmIKSuWUakCl74-X72fcKeVJtw6h8ZEG9raSPe6Ou-BOvPXUyePGCxG0iOIdB4nwi1zmPigx0rEA3dR2co-2b_pUCjDUvIg8jNN1FBoq8YIrCgRZ6Vy2dwvqdb9oCJpvNKI5BotQ9V3Mn9Ev6WCWI1u1xURcw-erL/s3000/M21_2030S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2002" data-original-width="3000" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEncVDz2eSYX1vrJiqaph-GV5cmIKSuWUakCl74-X72fcKeVJtw6h8ZEG9raSPe6Ou-BOvPXUyePGCxG0iOIdB4nwi1zmPigx0rEA3dR2co-2b_pUCjDUvIg8jNN1FBoq8YIrCgRZ6Vy2dwvqdb9oCJpvNKI5BotQ9V3Mn9Ev6WCWI1u1xURcw-erL/w400-h268/M21_2030S.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Platterfull mushroom<br /></td></tr></tbody></table><br /><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" />Three spring mushrooms I consider
"edible" but won't bother collecting due to lack of flavor and poor
texture are mica caps (Coprinellus micaceus), deer mushroom (Pleutues
cervinus), and the platter-full mushroom (Megacollybia rodmani). Mica caps can
be plentiful, but often full of dirt, and as one of the inky mushrooms, will
deliquesce if not cooked quickly. Deer mushrooms are quite flavorless and cook
up rather floppy, and platterfull mushrooms are nearly all gills. Without
extensive and involved prep using skills and techniques that the average home
cook does not posses, these three mushrooms *in my opinion* are not good
edibles in spring.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">And why bother with
less-than-desirable mushrooms when there are a number of very good to choice
mushrooms to be found?</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Morels (Morchella sp.) are the
spring edible that many seek, but is not nearly as plentiful here as it is in
the mid-west, Appalachian region, and on the west coast after burns. They have
a pitted cap, a lighter colored stem, and are hollow. Depending on species, the
cap can be attached or attached at the mid-pint, or attached at the top of the
inside of the cap. Depending on species, they can be delicate and small
1-2" or chunkier and taller at 3"-5". There is still ongoing DNA
studies being done on identifying morels, so their binomials are changing.</span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIbfRaOGkTYWFnjC6QZBVKz2SQSqZs4BrRYteHmE_3aaPeKtjUwn3U3BOuwTlbwFn-ZNil9Ao6EuvnAn3cD7I2H7rtSirJo0w321-VEwaak67P1OKHRS-IvqzrpEtXrGBcs_QTjlqxPo3tdPBlPpbtzdsQNjun5BT0Dt4IgH8_sfNes0GO2Kzi3Tz/s2500/APR_0046.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2500" data-original-width="1660" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIbfRaOGkTYWFnjC6QZBVKz2SQSqZs4BrRYteHmE_3aaPeKtjUwn3U3BOuwTlbwFn-ZNil9Ao6EuvnAn3cD7I2H7rtSirJo0w321-VEwaak67P1OKHRS-IvqzrpEtXrGBcs_QTjlqxPo3tdPBlPpbtzdsQNjun5BT0Dt4IgH8_sfNes0GO2Kzi3Tz/w133-h200/APR_0046.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Morchella dimunutiva<br /></td></tr></tbody></table></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOzI9yOYTgu_G-x5IeN63-0qI9AZ_2z4Vmg7ASLzNjwPMIic3wPb6Cc38K_fYvRnivvwFSYQgHldjLl5Mrz9Gbl3iLopY1NQm84lxp9ZTlhXIV6jAMs_s2sbplcbj2MH3HhqlluxhWXc9VvQJwKWG1WZM1OzHiQBqLgafD9x8csAbN0zYk77B0UYZ/s2500/ARI_0167.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2098" data-original-width="2500" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOzI9yOYTgu_G-x5IeN63-0qI9AZ_2z4Vmg7ASLzNjwPMIic3wPb6Cc38K_fYvRnivvwFSYQgHldjLl5Mrz9Gbl3iLopY1NQm84lxp9ZTlhXIV6jAMs_s2sbplcbj2MH3HhqlluxhWXc9VvQJwKWG1WZM1OzHiQBqLgafD9x8csAbN0zYk77B0UYZ/w400-h336/ARI_0167.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Morchella americana<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7w3NinhlfGlDsZXN9csu37NR5GmPxmSpV5Gj3XfZKvxkXjDiJYChbLOddRKhyz_1YSzNQuchw7QaNrkvvBhY7nSLG6w5_QLWuQwCKCPkUeti00JZz1g49q7JXtBo3DCYic4SeNwN3_1D8DKkakf6OTFksmYhmkwAitO5_1mhx3fPRe_TgOrbkW9d/s2000/MA8_4533S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1522" data-original-width="2000" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7w3NinhlfGlDsZXN9csu37NR5GmPxmSpV5Gj3XfZKvxkXjDiJYChbLOddRKhyz_1YSzNQuchw7QaNrkvvBhY7nSLG6w5_QLWuQwCKCPkUeti00JZz1g49q7JXtBo3DCYic4SeNwN3_1D8DKkakf6OTFksmYhmkwAitO5_1mhx3fPRe_TgOrbkW9d/w400-h305/MA8_4533S.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Morchella punctipes<br /></td></tr></tbody></table><br /> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Oyster mushrooms (Pleurotus
ostreatus) can be found in spring; indeed all winter if it has been mild
enough. The spring oysters tend to have light brown caps, and the yellow
oysters (Pleurotus citrinopileatus) will soon be invading our geographic area
after spreading throughout the mid-west. Oysters are gilled and grow from dead
or nearly-dead hardwood, and can be cultivated at home. They offer very good
flavor and texture when sauteed, grilled, or roasted. Wine caps (Stropharia
rugosoannulata) are another gilled, saprobic mushroom, but are found growing in
wood chips of the cooler spring and autumn months, and can also be cultivated
at home. The caps can be burgundy but that color can fade; there is also a
lighter variety that has a yellowish cap to begin with. There is often a large
cog-wheel like ring on the stem, and the gills start off pale grey maturing to
dark purplish grey. Wine caps are meaty mushrooms and have a stronger flavor
that works well stuffed and baked, grilled, or cooked into risotto.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-HfntefTCRLS_3HUTfE9fNhp2ZwhrARFaz9frwudcjykwxVIWf9q8jL8RWLgZkeJ5dcpFSXj6x6YtuvKTmTHhziNN5thlY6Uql8bv-rYmr5KvJMUe8dDBeZqAw_IUEQXDWw82qLp8aQkrLwfyf2KfUxJsNOXmBgZcisQtFLkuI53lV_7gehBXfar/s4000/D2X_0183.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2704" data-original-width="4000" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-HfntefTCRLS_3HUTfE9fNhp2ZwhrARFaz9frwudcjykwxVIWf9q8jL8RWLgZkeJ5dcpFSXj6x6YtuvKTmTHhziNN5thlY6Uql8bv-rYmr5KvJMUe8dDBeZqAw_IUEQXDWw82qLp8aQkrLwfyf2KfUxJsNOXmBgZcisQtFLkuI53lV_7gehBXfar/w400-h270/D2X_0183.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Oyster mushroom<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGyoi6LCiiXL-dayKSZTX7ElDRAg2COq_JYnZfMaoemt6V8TXIl4ZIWt67WnCe4WGn4RpNMfrwWxFrfFIgJY5dErHNuFyOUzF_CoyLmLikR5B8nymjFZkPIiNKZo1E5VMTxsV3-Cb9PB-LQnIBN-FkdNZaIFHK6fTUH7lGPnjmhVndJlkSVp-pFi_/s2500/HOB_0935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1660" data-original-width="2500" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGyoi6LCiiXL-dayKSZTX7ElDRAg2COq_JYnZfMaoemt6V8TXIl4ZIWt67WnCe4WGn4RpNMfrwWxFrfFIgJY5dErHNuFyOUzF_CoyLmLikR5B8nymjFZkPIiNKZo1E5VMTxsV3-Cb9PB-LQnIBN-FkdNZaIFHK6fTUH7lGPnjmhVndJlkSVp-pFi_/w400-h265/HOB_0935.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wine caps<br /></td></tr></tbody></table><br />Two polypores that can be collected
while still young and tender are the dryad's saddle (Cerioporus squamosus) and
the chicken (Laetiporus sulphureus). Both are saprobic, growing from wood, and
will become tough and inedible with age. Dryad's saddle has an excellent crisp
texture and a stronger flavor than most mushrooms; making it ideal for pickling
or using in strongly flavored dishes. There are fine tufts of hairs on the caps
and the pore surface smells like watermelon rind or cucumber. Chicken mushrooms
don't taste exactly like chicken; it is more the texture of a prime specimen
will strongly mimic the texture of chicken when cooked well. They can take on
any cooking method and any flavors--poaching, frying, sauteing, baking, mincing
or grinding, simple bread crumb coating, BBQ spices and sauce, poultry
seasoning, ginger and garlic aromatics, and any marinade. Chicken mushroom is a
wonderful meat substitute for a vegetarian meal.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtCkcd0kyx8tpklX3IMD1HrV_Q68X-CsKJMOTydqAbtd9tIrhmB5f3D1qu8iYYgUQAM2pfQMOqxD5bNk1-1ADeDAbRCABIcvpA-VaucsQQGtg6x77q0WFxp38-3KO1i2QxyngkBcWBbuo6cFHDwa9ZV1BCBxymkL2fAq3Om46l6M-dVKpEtLWf6Ss/s2000/MA8_4543S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1585" data-original-width="2000" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtCkcd0kyx8tpklX3IMD1HrV_Q68X-CsKJMOTydqAbtd9tIrhmB5f3D1qu8iYYgUQAM2pfQMOqxD5bNk1-1ADeDAbRCABIcvpA-VaucsQQGtg6x77q0WFxp38-3KO1i2QxyngkBcWBbuo6cFHDwa9ZV1BCBxymkL2fAq3Om46l6M-dVKpEtLWf6Ss/w400-h318/MA8_4543S.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dryad's saddle<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQlB97lhrxlLO0lBHzv1WO0sow4oxNVKYhcsliGJhEOZFKbMnMm5t2U32PMyUxJ-z67xRfR3faLopHNFxhgDumQHuTiek708sf2HGTw2rcClU3B_G8z6ebRBjZNOQfaY8PmURjHTCuebtwOFbuv6T7ycr113B3xB7SMFpf6hWMym8Gh90y_e41kqQ/s4000/SE7_2862.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2814" data-original-width="4000" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQlB97lhrxlLO0lBHzv1WO0sow4oxNVKYhcsliGJhEOZFKbMnMm5t2U32PMyUxJ-z67xRfR3faLopHNFxhgDumQHuTiek708sf2HGTw2rcClU3B_G8z6ebRBjZNOQfaY8PmURjHTCuebtwOFbuv6T7ycr113B3xB7SMFpf6hWMym8Gh90y_e41kqQ/w400-h281/SE7_2862.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken mushroom<br /></td></tr></tbody></table><br /> Finally, another spring mushroom
worth hunting is the wood ear mushroom (Auricularia "americana"
group). True wood ears are in binomial flux, and the name will change. Wood
ears grow on wood, are gelatinous in texture, and have a fine coating of fuzzy
hairs on one side. Not all brown jellies are "wood ears," many are
from the genus Exidia but are still equally edible. Wood ears themselves don't
have a lot of flavor, but provide an interesting textural contrast when added
to soups and stir fries. They dehydrate and reconstitute well in water.</span></p>
<p class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopy8dTDmd8lfYHLw8eEa8IoarYyfVwHHs81HQlyuPkQw1hIEBRr5I3W8yxS1ddJKegjYC5fuqQyMkutwE3vcqlsmjji5hfXv9Boco1jAuCCw80F6bb4w-0J5nxXvYGL_nw9JBv8eAqfrkcyQ2gn6evKYsT8MYmFcazCh1oP9bj4hNk0_jxquqKjTf/s2500/ABJ_9509.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1660" data-original-width="2500" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopy8dTDmd8lfYHLw8eEa8IoarYyfVwHHs81HQlyuPkQw1hIEBRr5I3W8yxS1ddJKegjYC5fuqQyMkutwE3vcqlsmjji5hfXv9Boco1jAuCCw80F6bb4w-0J5nxXvYGL_nw9JBv8eAqfrkcyQ2gn6evKYsT8MYmFcazCh1oP9bj4hNk0_jxquqKjTf/w400-h265/ABJ_9509.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wood ears<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8gXgE1E7ExsZnnlZkvEt_mL2K_5lgFKtJWUR9FgOCLHK81-jgM-ojjjtoacpmgjEduzYUoYjWAutMm7XZz5hzNeXFCkImN3KjGNbdqKqdjMZeXJeY8xN8dUr-4nZLnzq6WAFseWzyjKqN_2WolkSb1ABuPCEejZMwIXzvasUlgsx5DYOwLaICjJf/s2500/JAN_0021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2449" data-original-width="2500" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8gXgE1E7ExsZnnlZkvEt_mL2K_5lgFKtJWUR9FgOCLHK81-jgM-ojjjtoacpmgjEduzYUoYjWAutMm7XZz5hzNeXFCkImN3KjGNbdqKqdjMZeXJeY8xN8dUr-4nZLnzq6WAFseWzyjKqN_2WolkSb1ABuPCEejZMwIXzvasUlgsx5DYOwLaICjJf/w400-h391/JAN_0021.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">NOT woods ears, but Exidia crenulata brown jelly<br /></td></tr></tbody></table><br /> </p>
<p> </p>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-38620548564472719592020-04-27T16:35:00.001-04:002020-04-27T16:35:29.319-04:00Spring Shoots, Mushrooms, and Greens-Dinnertime!<br />
Spring is coming along slowly this year, it has been chilly and damp, plenty of April Showers. A few treks into our local woods yielded some early edibles: nettle shoots, ramps greens, garlic mustard, and morels. Dinners have been wild this week!<br />
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Stinging nettles (<i>Urtica dioica</i>)are out in open fields and along the edges of the woods, They are covered in small, stinging hairs that inject you with a mix of histamines and acids, producing the "sting". Nettles are high in soluble iron and proteins, a super green vegetable to use as a spring tonic.<br />
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<tr><td class="tr-caption" style="text-align: center;">Soup made with nettle greens, spinach, and ramps greens, with topu croutons</td></tr>
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We do have a very local spot where we often find a handful of morels each year. This year the yellow morels (<i>Morchella americana</i>) have popped early in this one spot, it is a really exposed area that gets plenty of direct sunlight. We headed back twice, finding more than two dozen good-sized mushrooms. Morels are a highly sought after mushroom with a very earthy flavor, and they can be preserved by drying. It is very important to slice your morels in half to make sure they are completely hollow (and to make sure there are no slugs hiding!)<br />
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Garlic mustard (Alliaria petiolata) is a very abundant and invasive weed that most people want to eradicate from their property. It is biennial, and the second year's growth has already shot up with the flower cluster at the top. Garlic mustard is in the mustard family and can be a bit bitter for beginners, but we eat so much that we are used to the pungency and can eat it as a side of sauteed greens.<br />
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<tr><td class="tr-caption" style="text-align: center;">Potato and morel hash with a side of sauteed garlic mustard greens</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Irish boxty made with morels and ramps greens</td></tr>
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<a href="https://1.bp.blogspot.com/-KXLebTaXYJg/Xqc9p12d5rI/AAAAAAAAEQA/QsxOKg0rIvgeFMQSneiCyj7Ool1taMHZACEwYBhgL/s1600/MEX_0570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="800" height="424" src="https://1.bp.blogspot.com/-KXLebTaXYJg/Xqc9p12d5rI/AAAAAAAAEQA/QsxOKg0rIvgeFMQSneiCyj7Ool1taMHZACEwYBhgL/s640/MEX_0570.jpg" width="640" /></a></div>
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Ramps (<i>Allium tricoccum</i>) have sprouted in southern New England, and we have collected a few from several different patches that we visit. Ramps are a wild leek with a fantastic funky-garlic flavor. We only collect one leaf from each plant, allowing the bulb to stay and reproduce for future years; besides all of the flavor we want is found in the leaves, along with the goodness of a green vegetable.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-bJkOhDdaNhA/Xqc9kfCiojI/AAAAAAAAEPs/siOsddrrvpwly9Z7ZSA-D5dMs5-T8NeHQCEwYBhgL/s1600/A20_0823S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-bJkOhDdaNhA/Xqc9kfCiojI/AAAAAAAAEPs/siOsddrrvpwly9Z7ZSA-D5dMs5-T8NeHQCEwYBhgL/s640/A20_0823S.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flaxseed braided breads stuffed with potatoes and ramps greens</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-CKsqZe8ZeSA/Xqc9oX-pgiI/AAAAAAAAEP4/GsM2G2xqJDUx6OXe7zytm3DOjcmZ1onxwCEwYBhgL/s1600/A20_0849S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1108" data-original-width="1600" height="442" src="https://1.bp.blogspot.com/-CKsqZe8ZeSA/Xqc9oX-pgiI/AAAAAAAAEP4/GsM2G2xqJDUx6OXe7zytm3DOjcmZ1onxwCEwYBhgL/s640/A20_0849S.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chinese flower steamed buns with chopped ramps greens</td></tr>
</tbody></table>
<br />
The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-14629849675554942622020-02-02T09:44:00.001-05:002020-02-02T09:44:29.082-05:00Recipe - Dandelion Root Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-wjrF5ZIbnsI/XjbfoULYNqI/AAAAAAAAEOM/HQHumFtLPEomqK8THW2Xwo_A663Bnl1ZgCLcBGAsYHQ/s1600/J20_0747S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-wjrF5ZIbnsI/XjbfoULYNqI/AAAAAAAAEOM/HQHumFtLPEomqK8THW2Xwo_A663Bnl1ZgCLcBGAsYHQ/s640/J20_0747S.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Kp9mKZWom1g/XjbfwiqabTI/AAAAAAAAEOQ/Fm-6EHL1ykIR2tOexomvMUCLy4cg4RlRgCEwYBhgL/s1600/NVR_6068.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="200" src="https://1.bp.blogspot.com/-Kp9mKZWom1g/XjbfwiqabTI/AAAAAAAAEOQ/Fm-6EHL1ykIR2tOexomvMUCLy4cg4RlRgCEwYBhgL/s200/NVR_6068.jpg" width="133" /></a></div>
Wintertime is a good time for us to go over our stores of wild food from the previous seasons and use them in some dishes and recipes. Here we used dandelion root powder to make a smooth, creamy, and deeply flavored pudding for dessert. We make the powder by digging up the long, tough taproot of dandelions in the spring or autumn, then scrubbing them well until they are free from dirt. Then they get roasted in a low temperature oven until they are dry, you will start to smell the wonderful coffee-chocolate-like aroma after about 30 minutes. Once the roots are totally dried and brittle, they get ground into powder using either the blender of a coffee grinder. The powder is then kept in a airtight jar until we want to use it to make a coffee-like hot drink or use the powder as a flavoring in other recipes.<br />
<br />
For this pudding, we made a vegan pudding with a blend of almondmilk and coconut milk from the can, but you could use dairy milk as well. We also used weight measurements since they are far more accurate than volumetric measurements in many cases.<br />
<br />
<u>Dandelion Root Pudding</u>-makes about 8 servings<br />
<br />
200 g almondmilk<br />
15 g dandelion root powder <br />
200 g coconut milk (from a can)<br />
70 g sugar<br />
30 g coconut oil<br />
25 g tapioca starch<br />
1/2 tsp agar agar powder<br />
1/2 tsp vanilla extract<br />
<br />
1. In a medium saucepan, add the almondmilk and dandelion root powder and simmer for 3 minutes. Remove from the heat and let it steep for 10 minutes. Filter the mixture through a coffee filter to remove the solids.<br />
2. Add the almondmilk back to the saucepan and add the remaining ingredients. Bring the mixture up to a boil and cook for 3 minutes, stirring constantly.<br />
3. Remove the pudding mixture from the heat and allow to cool to room temperature. It will thicken slightly and be a bit gooey.<br />
4. Place the mixture in the blender and whir it for 30 seconds, until smooth. Pour the pudding into serving cups and chill in the refrigerator.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-3SrYAKmKXns/Xjbfxru-A0I/AAAAAAAAEOY/dzCYmQgNLhAymi8blyhQY98ZBcuvu4v6gCEwYBhgL/s1600/MEX_1094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://1.bp.blogspot.com/-3SrYAKmKXns/Xjbfxru-A0I/AAAAAAAAEOY/dzCYmQgNLhAymi8blyhQY98ZBcuvu4v6gCEwYBhgL/s640/MEX_1094.jpg" width="640" /></a></div>
<br />The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com3tag:blogger.com,1999:blog-4539448463310978123.post-75676675362261888622019-06-28T16:52:00.004-04:002019-06-28T16:52:26.691-04:00Mulberry Marzipane and Mulberry Agar jewels<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CP3I_-VtT5Q/XRZ9EV3UNCI/AAAAAAAAEKw/eMLvkl4s1_Y1wlmKI8l2eBsz9Rs5vVUNwCEwYBhgL/s1600/_VER0269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://1.bp.blogspot.com/-CP3I_-VtT5Q/XRZ9EV3UNCI/AAAAAAAAEKw/eMLvkl4s1_Y1wlmKI8l2eBsz9Rs5vVUNwCEwYBhgL/s640/_VER0269.jpg" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mulberries are falling and staining the sidewalks around town, and
you can hear the flocks of birds among the branches. Mulberry picking is
easy--the ripe berries almost fall into your bucket, or you can spread a
tarp under a small tree and give it a hearty shake to make it rain
berries.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-t9RMfkl0v3Y/XRZ9A2a9C-I/AAAAAAAAEKo/lqLy33ob070StlVyVJ5znaCcvPlrNp74gCEwYBhgL/s1600/JN6_7945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1001" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-t9RMfkl0v3Y/XRZ9A2a9C-I/AAAAAAAAEKo/lqLy33ob070StlVyVJ5znaCcvPlrNp74gCEwYBhgL/s640/JN6_7945.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"> I ran the mulberries through our Roma food mill 3 times
to extract the juice and pulp, while removing the seeds and stems. This
is the juice/pulp from which we would normally make <a href="https://the3foragers.blogspot.com/2012/06/mulberry-recipe-mulberry-jam.html">jam</a>, but w<span class="text_exposed_show">e decided to try a few other things as well this year. </span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Jo5kR4w5MsA/XRZ9GCVal3I/AAAAAAAAEK0/TcVSf3a_84wY3fAUnBantuv2hyTMI7hswCEwYBhgL/s1600/JN9_8183S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-Jo5kR4w5MsA/XRZ9GCVal3I/AAAAAAAAEK0/TcVSf3a_84wY3fAUnBantuv2hyTMI7hswCEwYBhgL/s640/JN9_8183S.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mulberry marzipan</td></tr>
</tbody></table>
<br />
<div class="text_exposed_show">
<span style="font-size: large;">
First, Robert made some mulberry marzipan, sticking a single slivered
almond into the end of the shaped paste to mimic the small stem. The
flavor is subtle because you don't need too much liquid when making
marzipan from scratch.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-GdtQDMrH3gU/XRZ9GguD8SI/AAAAAAAAEK4/653KVUQ2dTk2dPimkNA-JWHSY0R69SKiwCEwYBhgL/s1600/JN9_8214S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1043" data-original-width="1600" height="416" src="https://1.bp.blogspot.com/-GdtQDMrH3gU/XRZ9GguD8SI/AAAAAAAAEK4/653KVUQ2dTk2dPimkNA-JWHSY0R69SKiwCEwYBhgL/s640/JN9_8214S.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mulberry agar jelly jewels</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"> The second thing we tried was mulberry
jelly jewels, made using agar-agar as a gelling agent and pouring the
mixture into silicone molds. Once the agar firms up, I just popped them
out of the molds. In one batch, I used mulberry juice with a touch of
lemon juice added, in the second batch I mixed in a little coconut milk
to make them creamier and lighter purple. They are small enough to pop
them in your mouth, one at a time.</span><br />
<br />
<span style="font-size: large;">See this link for an older recipe for <a href="https://the3foragers.blogspot.com/2011/06/mulberry-recipe-black-and-white.html">Black and White Mulberry Ricotta Tart </a></span></div>
The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com1tag:blogger.com,1999:blog-4539448463310978123.post-90385250246295078612019-06-06T16:22:00.001-04:002019-06-06T16:22:34.697-04:00Wild Mushrooms for Dinner: Spicy Chicken (Mushroom) Patties on Steamed Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-mTTmhdZiMWo/XPl0pGMwKwI/AAAAAAAAEJo/qzf1oWmW_sY5uoVA-umad6pq9VwFDHhAACEwYBhgL/s1600/JN9_8034S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://1.bp.blogspot.com/-mTTmhdZiMWo/XPl0pGMwKwI/AAAAAAAAEJo/qzf1oWmW_sY5uoVA-umad6pq9VwFDHhAACEwYBhgL/s640/JN9_8034S.jpg" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When we teach edible mushroom classes, we praise the chicken mushroom
(Laetiporus sulphureus, L. cincinnatus) as a very good edible mushroom.
It's not so much that the mushroom tastes like chicken, but its texture
mimics meat in a satisfactory way. We find that the chicken mushroom
can be one of the most versatile wild fungi when it comes to making
meals, standing in for meat in many cases or just being used on its own.
Another reason we like it so much is that chicken mushro<span class="text_exposed_show">oms
can fruit in spring, summer, or in the fall, giving us many
opportunities to utilize this mushroom in different preparations. With
this week's spring chicken find, I ground some in the food processor to make spicy patties with rice,
scallions, garlic, chopped nettles, and hot spices. We served the
patties in steamed buns with some gochujang sauce, fresh radishes from
our farm share, and cilantro.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-u6r3-ZDKUXY/XPl02SNrwfI/AAAAAAAAEJ8/od8BbzDlBuE1iiy9kk39ypVBBPI-1ZMGACEwYBhgL/s1600/OC6_9658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1600" height="436" src="https://1.bp.blogspot.com/-u6r3-ZDKUXY/XPl02SNrwfI/AAAAAAAAEJ8/od8BbzDlBuE1iiy9kk39ypVBBPI-1ZMGACEwYBhgL/s640/OC6_9658.jpg" width="640" /></a></div>
<br />
<div class="text_exposed_show">
<span style="font-size: large;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-AcW5cmbsT6Y/XPl02zWxMzI/AAAAAAAAEKA/_g6gpaUBtc8iS5T8wChNhtusoHBDoSTRACEwYBhgL/s1600/AGT_05321.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1366" data-original-width="1600" height="170" src="https://1.bp.blogspot.com/-AcW5cmbsT6Y/XPl02zWxMzI/AAAAAAAAEKA/_g6gpaUBtc8iS5T8wChNhtusoHBDoSTRACEwYBhgL/s200/AGT_05321.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">white chicken</td></tr>
</tbody></table>
It's very important that the chicken is collected in good condition,
when it is still young or tender. Coming upon an old chicken mushroom
can be disappointing, but you should never be tempted to use it
anyway--it will be like eating sawdust. Ideally, you want the flesh to
ooze yellow or milky juice when cut into, the colors to be bright, and
the fronds to be bug-free. Sometimes the overall mushroom can be very,
very large, or just a few fronds on the side of a tree. This fungus
starts out looking like spray foam on the tree, before it shelves out.
You will find the yellow chicken mushroom growing from the trunk of a
dead or dying tree, as it is a heartwood rotter. The white chickens are
found at the bases of dead or dying trees, as they rot the butt wood.
Chicken mushrooms are polypores, which means there are "many pores" on
the undersides of the fronds, although you may need to use magnification
to see the small pores. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-43TeGHYMy3g/XPl04iirVaI/AAAAAAAAEKE/EKI7b-__m8kBilfXw0H7oWnndSj3XSguwCEwYBhgL/s1600/SE7_2582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-43TeGHYMy3g/XPl04iirVaI/AAAAAAAAEKE/EKI7b-__m8kBilfXw0H7oWnndSj3XSguwCEwYBhgL/s640/SE7_2582.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"> When we find an excessive amount of
chicken mushroom, we cook it and freeze the cooked parts in vacuum
packed bags. Dehydration is not ideal for this fungus, as it becomes
woody and does not rehydrate well because the context of this polypore
is constructed of skeletal hyphae which harden into a dense substance
when dried. Sometimes large finds end up in a recipe and brought to a
weekend foray to share for lunch. We also make and freeze many vegan
"sausages" made with ground chicken mushrooms, gluten, and seasonings to
use all year long. You can find a list of some of our recipes using chicken mushrooms <a href="https://the3foragers.blogspot.com/2016/06/chicken-mushroom-recipes-roundup.html">here</a>.</span><br />
<br />
<span style="font-size: large;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/chickenmushroom?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARCaR6wSjiI2loP8zB6UspVjL_eQ-qGsRVEqrRAZjDzANQk9dVcnuxKhNhAyoYax--x-vWIEemJG5Nn5W04w6eYOXXm7sfuWEDniQax0f1qSKe8_AgY3iQzODWnTegu952grVwdIm0aLKefdqdakTfJwTK8_fzgisHXRClqAxyaSjli8B3KL7LL1ik1HMW4cND1EVj3CvY-rkSwJf-Zg6RVcdo-1S8Krxh4AuibXYUAQqQiJ7vWbGEug1Zgb6GASsr4dNmtCZ_w956FEr5FA-CcStACaTYO6lt2FDABrC2g-N6YwniL4ksSGxMKoRl06NY-HPED0rJ1yTGQS9ybmhXj9WA&__tn__=%2ANK-R"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">chickenmushroom</span></span></a></span> <span style="font-size: large;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/wildmushrooms?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARCaR6wSjiI2loP8zB6UspVjL_eQ-qGsRVEqrRAZjDzANQk9dVcnuxKhNhAyoYax--x-vWIEemJG5Nn5W04w6eYOXXm7sfuWEDniQax0f1qSKe8_AgY3iQzODWnTegu952grVwdIm0aLKefdqdakTfJwTK8_fzgisHXRClqAxyaSjli8B3KL7LL1ik1HMW4cND1EVj3CvY-rkSwJf-Zg6RVcdo-1S8Krxh4AuibXYUAQqQiJ7vWbGEug1Zgb6GASsr4dNmtCZ_w956FEr5FA-CcStACaTYO6lt2FDABrC2g-N6YwniL4ksSGxMKoRl06NY-HPED0rJ1yTGQS9ybmhXj9WA&__tn__=%2ANK-R"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">wildmushrooms</span></span></a></span> <span style="font-size: large;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/foraging?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARCaR6wSjiI2loP8zB6UspVjL_eQ-qGsRVEqrRAZjDzANQk9dVcnuxKhNhAyoYax--x-vWIEemJG5Nn5W04w6eYOXXm7sfuWEDniQax0f1qSKe8_AgY3iQzODWnTegu952grVwdIm0aLKefdqdakTfJwTK8_fzgisHXRClqAxyaSjli8B3KL7LL1ik1HMW4cND1EVj3CvY-rkSwJf-Zg6RVcdo-1S8Krxh4AuibXYUAQqQiJ7vWbGEug1Zgb6GASsr4dNmtCZ_w956FEr5FA-CcStACaTYO6lt2FDABrC2g-N6YwniL4ksSGxMKoRl06NY-HPED0rJ1yTGQS9ybmhXj9WA&__tn__=%2ANK-R"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">foraging</span></span></a></span></div>
The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-67483421420603047592019-05-10T10:30:00.000-04:002019-05-10T10:30:06.531-04:00Mix old with new--Spring ramps with Autumn maitake!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nkSFLHZs9cE/XNOjvELIP8I/AAAAAAAAEIY/QDlVi9cq2Fo4TrPdaHzCgbo508HxsDA_QCLcBGAs/s1600/AP9_7783S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1037" height="640" src="https://1.bp.blogspot.com/-nkSFLHZs9cE/XNOjvELIP8I/AAAAAAAAEIY/QDlVi9cq2Fo4TrPdaHzCgbo508HxsDA_QCLcBGAs/s640/AP9_7783S.jpg" width="414" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maitake burgers on ramps biscuits, made with the greens only</td></tr>
</tbody></table>
<br />
<br />
In spring, we need to start emptying out the freezer of last season's
stored bounty but also crave freshly foraged green goodies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-FOdCWIlIeFE/XNOj1aZMItI/AAAAAAAAEIg/E5Lg-BgJ1qMZi7f6o3MGXG7x4zYf48X_QCLcBGAs/s1600/ramps%2Bpatch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-FOdCWIlIeFE/XNOj1aZMItI/AAAAAAAAEIg/E5Lg-BgJ1qMZi7f6o3MGXG7x4zYf48X_QCLcBGAs/s640/ramps%2Bpatch.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-2NqwYtyPeYI/XNOj1HNC1QI/AAAAAAAAEIc/ZLKZ8f9KAosFsIpnC7hAtk9iSHLAZcstACLcBGAs/s1600/ramps%2B5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="800" height="139" src="https://2.bp.blogspot.com/-2NqwYtyPeYI/XNOj1HNC1QI/AAAAAAAAEIc/ZLKZ8f9KAosFsIpnC7hAtk9iSHLAZcstACLcBGAs/s200/ramps%2B5.jpg" width="200" /></a></div>
Here we combined some of autumn's maitake mushrooms (Grifola frondosa)
that we had frozen pre-cooked and ground with brown rice, chopped ramps
greens, seasonings, and an egg as a binder to make a baked patty. Then I
baked some biscuits made with added pureed ramps greens and chopped
ramps greens added to the dough. We served them with pickled beet<span class="text_exposed_show">s
made from last year's CSA share. It seems likely that many dinners for
the next month or two will include wild foods pulled from our freezer or
pantry to make some space!</span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-fdt_19cl_yc/XNOkEWTEjzI/AAAAAAAAEIo/1PzEpNEeyTICb0-S1h_Ml-WbVue50fligCLcBGAs/s1600/OC6_9669.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1233" data-original-width="1600" height="492" src="https://2.bp.blogspot.com/-fdt_19cl_yc/XNOkEWTEjzI/AAAAAAAAEIo/1PzEpNEeyTICb0-S1h_Ml-WbVue50fligCLcBGAs/s640/OC6_9669.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Autumn maitake, hen of the woods, sheepshead, Grifola frondosa</td></tr>
</tbody></table>
<br />
<div class="text_exposed_show">
<a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/preservation?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARA107SOJD3LwxLWOBJA854HkNuAWU2IKz3H1D6JQE9kPCIaPijcZH5Jc0i6sP9DYN2QqOvEPkEALESlSM8uhN4AHEhXcfI9w2oVLYB1rMADhp0N3d8-VKpUD0_aMJy9xY6nT8QOKulKjG0frLAKhjclQM9cpJ2IWtoTqaShcvb1nVZbHCvm9eQCyRuatnKHURV1ntE2EYVmZnOPVb99UiyZEbG4gaDvegeV5mXARR0mvm1dj8lr4pTQS0CVwnqUZ4_GhljXAQ07Tt24HbIiTx6CzgJQBhb70YkA09cJVgDKf86DTg2sTurxwXNIupNFSxwVtUqey3LT6rVa7H4J2Q0dXA&__tn__=%2ANK-R"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">preservation</span></span></a><br /> <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/foodinjars?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARA107SOJD3LwxLWOBJA854HkNuAWU2IKz3H1D6JQE9kPCIaPijcZH5Jc0i6sP9DYN2QqOvEPkEALESlSM8uhN4AHEhXcfI9w2oVLYB1rMADhp0N3d8-VKpUD0_aMJy9xY6nT8QOKulKjG0frLAKhjclQM9cpJ2IWtoTqaShcvb1nVZbHCvm9eQCyRuatnKHURV1ntE2EYVmZnOPVb99UiyZEbG4gaDvegeV5mXARR0mvm1dj8lr4pTQS0CVwnqUZ4_GhljXAQ07Tt24HbIiTx6CzgJQBhb70YkA09cJVgDKf86DTg2sTurxwXNIupNFSxwVtUqey3LT6rVa7H4J2Q0dXA&__tn__=%2ANK-R"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">foodinjars</span></span></a><br /> <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/maitake?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARA107SOJD3LwxLWOBJA854HkNuAWU2IKz3H1D6JQE9kPCIaPijcZH5Jc0i6sP9DYN2QqOvEPkEALESlSM8uhN4AHEhXcfI9w2oVLYB1rMADhp0N3d8-VKpUD0_aMJy9xY6nT8QOKulKjG0frLAKhjclQM9cpJ2IWtoTqaShcvb1nVZbHCvm9eQCyRuatnKHURV1ntE2EYVmZnOPVb99UiyZEbG4gaDvegeV5mXARR0mvm1dj8lr4pTQS0CVwnqUZ4_GhljXAQ07Tt24HbIiTx6CzgJQBhb70YkA09cJVgDKf86DTg2sTurxwXNIupNFSxwVtUqey3LT6rVa7H4J2Q0dXA&__tn__=%2ANK-R"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">maitake</span></span></a><br />
<span class="_5afx"><span class="_58cm">#rampsgreens</span></span><br />
<span class="_5afx"><span class="_58cm"> </span></span></div>
The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-53674185262481002082019-05-09T10:00:00.000-04:002019-05-12T21:18:20.741-04:00Connecticut Morels<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-8aFUcbMcvC0/XNOiRvzTl_I/AAAAAAAAEHs/20gufF3PmhUqvrgOYAxO9uyczY9jFYhyQCLcBGAs/s1600/MY9_7868SCUT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1377" data-original-width="1600" height="550" src="https://2.bp.blogspot.com/-8aFUcbMcvC0/XNOiRvzTl_I/AAAAAAAAEHs/20gufF3PmhUqvrgOYAxO9uyczY9jFYhyQCLcBGAs/s640/MY9_7868SCUT.jpg" width="640" /></a></div>
<br />
The "official" morel season seems to be underway in Connecticut and
southern New England, even though we still don't find too many. Why? Is
the soil wrong? Are the trees wrong? What is up with the weather? Who
knows, not me!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-PAcS53SdyHE/XNOiZrKknpI/AAAAAAAAEH8/CsOqmd4CYwwQYK10F0Ilgr0D1CXPYiPowCLcBGAs/s1600/morels%2Bamericana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="839" data-original-width="1000" height="536" src="https://3.bp.blogspot.com/-PAcS53SdyHE/XNOiZrKknpI/AAAAAAAAEH8/CsOqmd4CYwwQYK10F0Ilgr0D1CXPYiPowCLcBGAs/s640/morels%2Bamericana.jpg" width="640" /></a></div>
<br />
But, when we head out for other assorted forages
(for nettles, ramps greens, asparagus, immature knotweed, or pokeweed
shoots), we still ramble around and examine the grounds and forests for
morels, likely Morchella americana, the yellow morel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-MwQeLcZFvDg/XNOiUNRJz_I/AAAAAAAAEH0/a-m9w_KJcN8QxPJeVQvFeXqlZaTaVYF0wCLcBGAs/s1600/MY9_7926S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://4.bp.blogspot.com/-MwQeLcZFvDg/XNOiUNRJz_I/AAAAAAAAEH0/a-m9w_KJcN8QxPJeVQvFeXqlZaTaVYF0wCLcBGAs/s640/MY9_7926S.jpg" width="640" /></a></div>
<br />
With limit<span class="text_exposed_show">ed
experience with morels, we often dehydrate them to concentrate their
flavor upon re-hydration, or cook them fresh very simply. A light
batter and fry is the popular default, cooking in a wine and cream sauce
is standard, and stuffing large morels that have been halved seems like
a good idea.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-DB3dypbazW0/XNOiTFD5DGI/AAAAAAAAEHw/bnUd2LdhlGYejwPf-g7qxqm1z-piO278ACLcBGAs/s1600/MY9_7887S.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://3.bp.blogspot.com/-DB3dypbazW0/XNOiTFD5DGI/AAAAAAAAEHw/bnUd2LdhlGYejwPf-g7qxqm1z-piO278ACLcBGAs/s640/MY9_7887S.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Morchella americana in various stages of development. Not really any such thing as "greys" or "blondes"</td></tr>
</tbody></table>
<br />
<br />
<div class="text_exposed_show">
<span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">morels</span></span><br />
<a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.blogger.com/null"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">northeastmorels</span></span></a><br />
<a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.blogger.com/null"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">foraging</span></span></a><br />
<a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.blogger.com/null"><span class="_5afx"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">wildmushrooms</span></span></a></div>
The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-10695871873844554242019-05-08T23:41:00.002-04:002019-05-08T23:41:58.682-04:00Hemlock "Reishi", Ganoderma tsugae, Varnish Shelf Mushroom--Eat it young!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2FOF3j28ecI/XNOgtl1pvII/AAAAAAAAEHA/vpql9YeEqWc4qdtm1i8z3VTOPB9rEOCRQCEwYBhgL/s1600/Ganoderma%2Btsugae.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="860" data-original-width="1000" height="550" src="https://1.bp.blogspot.com/-2FOF3j28ecI/XNOgtl1pvII/AAAAAAAAEHA/vpql9YeEqWc4qdtm1i8z3VTOPB9rEOCRQCEwYBhgL/s640/Ganoderma%2Btsugae.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fully grown Ganoderma tsugae on hemlock trees</td></tr>
</tbody></table>
<br />
<br />
Some warmer weather is finally signalling the Ganoderma tsugae to
fruit. We find them on eastern hemlock trees (Tsuga canadensis), dead or
nearly dead trunks. Our eastern hemlocks are under a lot of pressure
from several sources that are killing them in large numbers: from the
woolly hemlock adelgid--an invasive insect; to various fungal blights
and infections--tip blight, twig blight, needle rusts. The amount of
dead hemlock trees is steadily increasing, creating more subst<span class="text_exposed_show">rate for the "hemlock reishi", or "varnish shelf" fungus.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-sDwI7ONluDo/XNOgwKGiQOI/AAAAAAAAEHM/uKnBsMe48zgEo0DU1nDrRtzQMy7bua6ogCEwYBhgL/s1600/ganoderma%2Byoung%2B%25284%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1392" data-original-width="1600" height="556" src="https://3.bp.blogspot.com/-sDwI7ONluDo/XNOgwKGiQOI/AAAAAAAAEHM/uKnBsMe48zgEo0DU1nDrRtzQMy7bua6ogCEwYBhgL/s640/ganoderma%2Byoung%2B%25284%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh fruiting body, soft and tender at this stage</td></tr>
</tbody></table>
<br />
Ganoderma tsugae is a white rot or butt rot of the heartwood for the
hemlock tree. It can act like a parasite on live trees and a saprobe on
dead hemlock wood. The fruiting body is a firm polypore that shelves out
horizontally from the substrate, sometimes in large colonies. The top
of the fruiting body comes in a range of colors that changes as it
ages--starting out with white on the tender new growth and edges, then
darkening through yellow, orange, reddish-orange, and finally a darker
reddish-brown after sporulation or with age and weathering. The top of
the cap also appears very shiny, almost as if it were lacquered. The
fan-shaped cap can grow up to 10" wide, but more often the caps are
about 4-7" wide, and there is often a stem present where the cap
attaches to the wood that is up to 1" thick. The fresh pore surface is
white; it gets a dirty reddish-tan with age and often supports a colony
of green mold or algae. There are many cool insects and beetles that
live on old Ganoderma conks, so there is really no need to remove old
fruiting bodies from the wood.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9gnB82zMCRY/XNOgthi8exI/AAAAAAAAEHY/iAnpZuup2xUDRqC2OFAv-6qo6xgZsKTggCEwYBhgL/s1600/ganoderma%2Byoung%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1005" data-original-width="1600" height="402" src="https://1.bp.blogspot.com/-9gnB82zMCRY/XNOgthi8exI/AAAAAAAAEHY/iAnpZuup2xUDRqC2OFAv-6qo6xgZsKTggCEwYBhgL/s640/ganoderma%2Byoung%2B%25283%2529.jpg" width="640" /></a></div>
<br />
Many people in the eastern part
of North America where Ganoderma tsugae is abundant love to claim that
Ganoderma tsugae is the true "reishi" fungus of Chinese medicinal lore,
seemingly a cure for every cancer, malady, and even a fountain of youth
treatment. Those same people are more than happy to try and sell some
dried "reishi" to you to make a bitter decoction or some tinctured
"reishi", making some pretty big promises as the efficacy of the fungus.
We don't really get into medicinal fungi, but the actual "reishi"
fungus is a different species--Ganoderma lucidum, and any actual
scientific studies into the possible benefits of "reishi" are in regards
to Ganoderma lucidum.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-yzwnzIP6YQQ/XNOgwkwhRtI/AAAAAAAAEHk/oJ78FGYj5V05_4-p1LsJEmBECsUiKZtmACEwYBhgL/s1600/ganoderma%2Byoung%2B%25285%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="950" data-original-width="1600" height="378" src="https://4.bp.blogspot.com/-yzwnzIP6YQQ/XNOgwkwhRtI/AAAAAAAAEHk/oJ78FGYj5V05_4-p1LsJEmBECsUiKZtmACEwYBhgL/s640/ganoderma%2Byoung%2B%25285%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very young fruiting body, sliced and pan-ready</td></tr>
</tbody></table>
<br />
In the spring, when the fresh growth is
still white with no hint of any lacquered color showing or any signs of
pores, we collect the marshmallow-y fruiting body to eat as a fresh
mushroom. The mushroom should be incredibly tender--it gets tough very
quickly with any hint of color or once it gets too big. The white blobs
get sliced thinly, cooked with a touch of oil over medium heat until
they brown, then hit with a sprinkle of salt for a taste of a mushroom
that contains a lot of meaty flavor in a small slice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-EMrtmXPGLDc/XNOgukr8pRI/AAAAAAAAEHc/8UZXyQKaXh8IqQr8L-jKMoFWAcU-DTsbgCEwYBhgL/s1600/ganoderma%2Byoung%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-EMrtmXPGLDc/XNOgukr8pRI/AAAAAAAAEHc/8UZXyQKaXh8IqQr8L-jKMoFWAcU-DTsbgCEwYBhgL/s640/ganoderma%2Byoung%2B%25281%2529.jpg" width="640" /></a></div>
<br />
#hemlockreishi<br />
#varnishshelf<br />
#ganodermatsugae The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-62883301379490374492019-04-23T15:26:00.002-04:002019-04-23T15:26:24.336-04:00Spring Mushrooms of Connecticut--Morels and Pheasant Backs<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-XBnY91EARuw/XL9k0vTYvuI/AAAAAAAAEF0/apPfL10f7cYiTMUe91tlFBDQGkxvjewbACEwYBhgL/s1600/morels%2Bamericana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="839" data-original-width="1000" height="536" src="https://2.bp.blogspot.com/-XBnY91EARuw/XL9k0vTYvuI/AAAAAAAAEF0/apPfL10f7cYiTMUe91tlFBDQGkxvjewbACEwYBhgL/s640/morels%2Bamericana.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-40pOHHDtGFw/XL9k8clnFWI/AAAAAAAAEF4/DT2DyDuRd9E9mKIor7LLsxdgI9LabF3QACEwYBhgL/s1600/APR_0058.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1093" height="200" src="https://4.bp.blogspot.com/-40pOHHDtGFw/XL9k8clnFWI/AAAAAAAAEF4/DT2DyDuRd9E9mKIor7LLsxdgI9LabF3QACEwYBhgL/s200/APR_0058.jpg" width="136" /></a></div>
Spring is a great time to get out and forage for greens and sprouts,
but a lean time for most mushrooms. Only a few edible fungi dare to show
up in our area of southern New England; the hunting doesn't get
*really* exciting until July or so. While we are grateful to finally get
outside and for the snow to be gone, we do still cast our eyes
downwards in the eternal search for dinner.<br />
The springtime
mushroom most people know and are desperately hunting for is the morel,
one of the Morchella species. We mostly find the larger yellows,
Morchella americana, sometimes the smaller Morchella diminutiva that are
associated with tulip trees, and we have personally never found any of
the earlier black morels. It is important to distinguish true morels
from false morels--true morels will be completely hollow when sliced in
half, while false morels will have many convoluted chambers in the top
and stem. False morels do contain a fatal toxin that accumulate in your
body over time if you do not remove it with thorough cooking, and we
just have better things to do than chance our lives to things like that
rather than argue with folks who insist they have been eating them their
whole lives with no problems. True morels also need to be cooked well
to prevent stomach upset, and they dry well to concentrate their flavor
for use later. They pair well with a a splash of marsala or white wine, a
touch of salt, allow the excess liquid in the mushrooms to cook off,
and add a knob of butter at the end. (there shouldn't be bugs, and if
there are specks of dirt, brush them off or spray them with the hose on
your sink, never soak your mushrooms in salt water!!).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-la4_zh-HgyI/XL9lbHeOY-I/AAAAAAAAEGU/4vlp9kHuTeQA1QMsw-KGYdHvmszbC7v1gCEwYBhgL/s1600/MY7_1554.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-la4_zh-HgyI/XL9lbHeOY-I/AAAAAAAAEGU/4vlp9kHuTeQA1QMsw-KGYdHvmszbC7v1gCEwYBhgL/s640/MY7_1554.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornmeal and ramps waffles with marsala and morel gravy</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-kUxDaG0Hm5o/XL9k0X3ZGkI/AAAAAAAAEFw/AT7iYsw0szoMdmnkLdVgadzI57cXUu9xgCEwYBhgL/s1600/morel%2Bramps%2Bbiscuit3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="664" data-original-width="1000" height="424" src="https://4.bp.blogspot.com/-kUxDaG0Hm5o/XL9k0X3ZGkI/AAAAAAAAEFw/AT7iYsw0szoMdmnkLdVgadzI57cXUu9xgCEwYBhgL/s640/morel%2Bramps%2Bbiscuit3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Biscuits made with ramps greens and morel butter</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-01nIAbDZePg/XL9k-ulmIYI/AAAAAAAAEF8/zXMFSJ5x76gcjkTWEtJliJHi7jn0VZ32gCEwYBhgL/s1600/ARI_0159.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="132" src="https://2.bp.blogspot.com/-01nIAbDZePg/XL9k-ulmIYI/AAAAAAAAEF8/zXMFSJ5x76gcjkTWEtJliJHi7jn0VZ32gCEwYBhgL/s200/ARI_0159.jpg" width="200" /></a></div>
We just
don't have as many morels here in New England as the lucky folks in the
Midwest have, it is a fact. The soil, the trees, and the the climate is
different. We also don't follow forest fires like they do in the Pacific
Northwest or California, the species of morels are different. So what
are we looking for? Our northeastern morels are often associated with
elms, ash trees, tulip poplars, or apple trees. Many of our elms and ash
trees are dying from diseases and insect infestations, so I don't know
if the morels prefer the trees sick. Unfortunately, the old apple
orchards were treated with fairly toxic pesticides until fairly recently
and fungi are really good bio-accumulators, so morels found in old
orchard may be high in toxic elements, so eaters beware. Or, like all
life forms, they can grow wherever they want to, flaunting all rules and
confounding all predictions anyone wants to make! Just get out in the
woods and walk the miles! Morels are members of the ascomycota, meaning
they have a different way of spreading their spores than most other
fungi. The cap portion will be yellow or light brown, pitted or look
like a honeycomb, and hollow when sliced in half, The stem will be light
cream colored and hollow when sliced in half. Morels grow on the
ground.<br />
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On to the second common edible wild mushroom of spring,
sometimes thought of as inedible or as the consolation prize when your
morel hunt doesn't go well--the pheasant back or the dryad's saddle,
Cerioporus squamosus. A lot of people think of them as inedible because
they are collecting them in the wrong stage, when they are far
too large! If it has shelved out and you can see the pores easily, and
it is difficult to run your knife through the edge, it is too late. The
mushroom will be the consistency of shoe leather and taste fairly bad at
this point and actually IS inedible. If you find the pheasant backs
when they are in their "pig's nose" stage, the pores are almost too
small to see and you knife should cut through like a hot knife through
butter, they will be incredibly tender. The flavor is very light and
almost sweet and meaty at the same time, and it can stand up to any
strong flavor you choose to throw at it. At this tender stage, you can
cut the mushroom into any shape; slices, strips, cubes, grind it, then
cook it several ways and season it several ways to utilize it as a meat
substitute in any dish--very versatile!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lyx_EY6LciA/XL9lQPciKAI/AAAAAAAAEGY/_xAiedzTbtAM5YyXIceDLOqPqaD_uVwAQCEwYBhgL/s1600/MY8_4604.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-lyx_EY6LciA/XL9lQPciKAI/AAAAAAAAEGY/_xAiedzTbtAM5YyXIceDLOqPqaD_uVwAQCEwYBhgL/s640/MY8_4604.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breaded and deep fried with some yellow tomato sauce</td></tr>
</tbody></table>
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Pheasant backs are
polypores, so they have many pores on their undersides. The tops of the
caps look like the wings of a pheasant, I suppose, with slightly hairy
tufts. They are saprobic, growing on dying or dead trees, and in our
area, seem to love maples especially. The fruiting bodies will often
hang around on the trees all year, getting tougher, and sometimes some
newer growth will show up again as the weather cools back down in the
fall. In older guide books, they are listed as Polyporus squamosus.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-pOLfvYku1LI/XL9kzD_87CI/AAAAAAAAEF8/wQBaZmFEMPECFHpQgZwwmJExgqnP6d9SQCEwYBhgL/s1600/dryads%2B%25285%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://2.bp.blogspot.com/-pOLfvYku1LI/XL9kzD_87CI/AAAAAAAAEF8/wQBaZmFEMPECFHpQgZwwmJExgqnP6d9SQCEwYBhgL/s640/dryads%2B%25285%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"pigs nose" stage, perfect for collection</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-XACkhMaTfZY/XL9lTEn1FOI/AAAAAAAAEGk/el5ULT-QNXAry3hxQ6wX58JiNy2uPxWIgCEwYBhgL/s1600/MY8_4679.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1088" data-original-width="1600" height="434" src="https://2.bp.blogspot.com/-XACkhMaTfZY/XL9lTEn1FOI/AAAAAAAAEGk/el5ULT-QNXAry3hxQ6wX58JiNy2uPxWIgCEwYBhgL/s640/MY8_4679.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">finely chopped and cooked in a spicy sauce, then serve in Japanese temaki rolls</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Z7ztJLHCo0s/XL9lTG3gaGI/AAAAAAAAEGc/9zIkm7PUPu8rsnI5PjQd3R7OQAebGCFuwCEwYBhgL/s1600/MY8_4692.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1011" data-original-width="1600" height="404" src="https://3.bp.blogspot.com/-Z7ztJLHCo0s/XL9lTG3gaGI/AAAAAAAAEGc/9zIkm7PUPu8rsnI5PjQd3R7OQAebGCFuwCEwYBhgL/s640/MY8_4692.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sliced, sauteed with sweet potao noodles and flavored with gochujang sauce</td></tr>
</tbody></table>
The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-45502202512971216162019-04-04T08:55:00.005-04:002019-04-04T08:55:40.871-04:00Spring Edibles - Greens and Mushrooms<br />
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<span style="font-size: large;">After
the cold winter the spring greens and shoots are a bit slow to emerge.
We find ourselves turning our faces up towards the sun on the nice days,
warming our cheeks. Looking down at the ground for signs of life is
second nature for us as we take short walks along muddy trails, and we
are even taking note of the swelling buds of the trees. Not long now
before we begin another year of enjoying our scavenger hunt for edible
plants and fungi, where the prizes are delicious!</span><br />
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Those
pesky yard onions, Allium vineale! Use them like chives, in potato
salad, on baked potatoes, in a savory quick bread, in soups, grill the
small bulbs until they sweeten, just use them up!</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-gKaeaFt2UPI/XKX7AtbTPAI/AAAAAAAAEDU/1thWGYFHukYiQSKFIubY0prCz2BSo7dDACLcBGAs/s1600/bittercress2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="631" data-original-width="1000" height="402" src="https://1.bp.blogspot.com/-gKaeaFt2UPI/XKX7AtbTPAI/AAAAAAAAEDU/1thWGYFHukYiQSKFIubY0prCz2BSo7dDACLcBGAs/s640/bittercress2.jpg" width="640" /></a></td></tr>
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Hairy
bittercress, Cardamine hirisuta, a small plant in the mustard family.
The leaves and flowers are peppery and bright in salads.</span></span></span><br />
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<br />
<span style="font-size: large;"> <span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Ostrich
fern fiddleheads, Matteuccia struthiopteris, are the only species of
fern fiddleheads we eat. They are growing more scarce in our area of
southern New England due to habitat loss, so we only collect enough for a
single meal each season. Further north into eastern Canada, they thrive
in the wide open river floodplains. Sustainability is key- only collect
half of the fiddles per crown, and never more than you need.</span></span></span><br />
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Tender
and mild chickweed, Stellaria media. These have been out for awhile, ad
they'll be good eating until it gets too warm and they go leggy. Eat
raw and add to smoothies, or add last minute to soups to keep the green
color.</span></span></span><br />
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Common
daylily shoots, Hemerocallis fulva. Sautee these with a toucg of sesame
oil and soy sauce for a quick side dish of greens. The tubers are good
to collect in spring as well, and we can look forward to the edible
flower buds, flowers, and wilted flowers later in the season.</span></span></span><br />
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Stinging
nettle shoots, Urtica species, packed full of iron. These are my
personal spring tonic, and we collect them for soups and to add to
smoothies raw, dry some for a seasoning powder, and dry some for
tisanes.</span></span></span> </div>
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Dryad's
saddle mushrooms, Cerioporus squamosus, a wood rotting polypore of
spring that can be delicious when collected young. Look for them on big,
old maples and make sure your knife cuts through them easily, otherwise
it will be too tough for the plate. They are well flavored with just a
sautee and a touch of salt, but meaty enough to stand up to stronger
spices like Korean gochujang.</span></span></span><br />
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<br />
<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Invasive
garlic mustard, Alliaria petiolata, showing the start of the second
year's growth almost ready to set up a flower stalk, plus first year's
growth of sprouts from the many seeds this plant produces. Eat it
all--greens, leaves, roots, flowers, seeds, sprouts.</span></span></span><br />
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Ramps
greens, Allium tricoccum. Collect sustainably--one leaf per plant,
don't dig the bulbs! A pungent burst of garlic and onions in a
chlorophyll filled green leaf, intense flavor for all dishes and a puree
that keeps in the freezer for use all year.</span></span></span><br />
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<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Yellow
rocket, Barbarea vulgaris, another member of the mustard family. Spring
is when the greens are tender, and the flower heads cook up like
broccoli rabe. A touch bitter, but a good green for cooking.</span></span></span><br />
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<a name='more'></a> <br /><br />
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<br />
<span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Chicken
mushroom, Laetiporus sulphureus, can fruit in three seasons, sometimes
we manage to find a surprise "spring chicken" for dinner. When collected
young, this can be one of the most versatile edible polypores due to
its excellent texture and use as a meat replacement in vegetarian
preparations.</span></span></span><br />
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<span class="mrs fsm fwn fcg"><span id="fbPhotoSnowliftTimestampAudienceContainer"></span><span id="fbPhotoSnowliftExpiration"></span><span id="fbPhotoSnowliftBlock"></span></span><br />
<span id="fbPhotoSnowliftViewOnApp"></span><span id="fbPhotoSnowliftUseApp"></span><div class="_xlr">
<span class="fbPhotosPhotoContext" id="fbPhotoSnowliftContext"></span><span style="font-size: large;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Yellow
morels, Morchella americana, a sometimes difficult to find mushroom in
our area. Head to the midwest for abundance, but we still enjoy the
hunt.</span></span></span></div>
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<span style="font-size: large;"> <span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Another
dreaded invasive, Japanese knotweed, Polygonum cuspidatum. Use the
tender young shoots in sweet or savory preparations. Bake in pies, make a
jelly, roast with herbs like a vegetable, slice thinly and eat them
raw. This is a good wild plant to experiment with to find your own
favorite recipes, then share them and teach others to eat more knotweed!</span></span></span></div>
The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com1tag:blogger.com,1999:blog-4539448463310978123.post-30663984638772833452018-10-17T10:48:00.001-04:002018-10-17T10:48:54.373-04:00Wild Mushrooms for Dinner: Giant Puffball Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-16rJEZ7iVR8/W8dIJY_j4_I/AAAAAAAAECM/UG35cGki3kkWZt5UOHx4YOfa1sbyGHbWACEwYBhgL/s1600/SE8_6919S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1101" data-original-width="1600" height="440" src="https://4.bp.blogspot.com/-16rJEZ7iVR8/W8dIJY_j4_I/AAAAAAAAECM/UG35cGki3kkWZt5UOHx4YOfa1sbyGHbWACEwYBhgL/s640/SE8_6919S.jpg" width="640" /></a></div>
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<span style="font-size: large;">We are not among the lucky few who often find giant puffballs
(Calvatia gigantea) in the area, usually finding the little pear-shaped
ones on wood (Lycoperdon pyriforme), the gem studded ones on the ground
(Lycoperdon perlatum), or the medium sized skull shaped ones on the
ground (Calvatia craniiformis). When I spotted this giant puffball, I
thought it was a forgotten volleyball, it was about 8" wide. Robert
grabbed it and brought it home for dinner, thinking we might try a pizza or maybe a lasagna.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--gctSerT-EE/W8dIw5VGRTI/AAAAAAAAEC0/YDe1vlE4kxo9PJztXs_xhUt2Mp-BRtqSACEwYBhgL/s1600/JY6_8299.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="967" data-original-width="1600" height="386" src="https://1.bp.blogspot.com/--gctSerT-EE/W8dIw5VGRTI/AAAAAAAAEC0/YDe1vlE4kxo9PJztXs_xhUt2Mp-BRtqSACEwYBhgL/s640/JY6_8299.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poison Pigskin Puffball, NOT EDIBLE!</td></tr>
</tbody></table>
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<span style="font-size: large;"><span class="text_exposed_show">It is imperative that edible puffballs
are <u>completely</u> white when sliced open. If you see any hint of color, it
means it is too old, the spores have begun to mature and it is no longer
edible. At an even more mature stage, kids will kick puffballs around to see them "puff" out their spores in a big cloud. The poison pigskin puffball is usually deep purple or black when sliced open and while it won't kill you it will make you quite sick. Some very immature Amanita eggs can look like buried puffballs, but once sliced open, you will see the outline of the mushroom and realize it is an Amanita. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Amanita Egg, NOT EDIBLE!</td></tr>
</tbody></table>
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<span style="font-size: large;"><span class="text_exposed_show">This puffball was firm and white, like a brick of extra firm
tofu. Just like tofu, puffballs can be bland, but can also soak up
whatever flavor you give to them. I gently sprayed some 1" thick slices
with olive oil spray and grilled them up on the George Forman grill, and
they smelled wonderfully nutty. Those slices then became the "crust"
for a really simple pizza with some red sauce and cheese. Other grilled
slices went into a lasagna as the "noodles", and smaller bits were coated
with a light batter and deep fried. Sometimes the outer skin can be a bit tough or dirty and it can be cut off before the interior is sliced up. A giant puffball can provide a lot of food for a single mushroom!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9FwrvP1lx4E/W8dII--jGDI/AAAAAAAAECc/9i0L9fxZ-Q4FcUzmF0QH5_lKkigwdHmZACEwYBhgL/s1600/SE8_6897.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-9FwrvP1lx4E/W8dII--jGDI/AAAAAAAAECc/9i0L9fxZ-Q4FcUzmF0QH5_lKkigwdHmZACEwYBhgL/s640/SE8_6897.jpg" width="640" /> </a></td><td style="text-align: center;"> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giant Puffball, about 8" wide</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-qFwDIh6KSyo/W8dImD4nVRI/AAAAAAAAECs/e4KOSgxAtIodFiaz_zm5X0GqLr3JWAszwCEwYBhgL/s1600/pear%2Bshaped%2Bpuffballs%2Bon%2Ba%2Blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="598" height="640" src="https://3.bp.blogspot.com/-qFwDIh6KSyo/W8dImD4nVRI/AAAAAAAAECs/e4KOSgxAtIodFiaz_zm5X0GqLr3JWAszwCEwYBhgL/s640/pear%2Bshaped%2Bpuffballs%2Bon%2Ba%2Blog.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small Pear shaped Puffballs on a log, each is only about 1" wide</td></tr>
</tbody></table>
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<span class="text_exposed_show"><br /></span>The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com1tag:blogger.com,1999:blog-4539448463310978123.post-42387379049148871592018-10-15T10:35:00.000-04:002018-10-15T10:35:52.254-04:00Wild Cranberry Turnovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-0hNSbLyhJLI/W8Sjdy9Z_YI/AAAAAAAAEBM/TGIsUKSYIVMlrMDpIy7G0ee0Q7DY01c-ACLcBGAs/s1600/OC8_7207S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1025" data-original-width="1600" height="410" src="https://1.bp.blogspot.com/-0hNSbLyhJLI/W8Sjdy9Z_YI/AAAAAAAAEBM/TGIsUKSYIVMlrMDpIy7G0ee0Q7DY01c-ACLcBGAs/s640/OC8_7207S.jpg" width="640" /></a></div>
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Wild cranberries (Vaccinium macrocarpon) can be found in a few places
in Connecticut, but are far more common in the dunes along Cape Cod. On
our visit there a few weekends ago, we packed our wild blueberry rake
and a bucket to collect a gallon or so to bring home for our freezer and
for some fresh cranberry sauce and other treats. They are the same
berry found in the grocery store around Thanksgiving, with some
imperfections and lots of size and color variation, but found fo<span class="text_exposed_show">r
free out in the wild. They are a small trailing sub-shrub,
interconnected underground. The leaves seem comically small in relation
to the berries, but cranberries are mostly hollow and light with a few,
small scattered seeds inside. They readily float in water and can be
cleaned and the bad ones and debris like twigs and leaves are picked
away easily using a big bowl and a few changes of clean water.</span><br />
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This time I made some mini turnovers with apples from the local orchard
and the wild cranberries, the filling gently simmered together with a
touch of sugar and apple cider. The cranberries gel into a thick sauce
when cooled, and I spooned the mixture onto puff pastry squares and
sealed them with egg wash, and baked them until puffed and crispy. They
were tart and very tasty for breakfast!<br />
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<tr><td class="tr-caption" style="text-align: center;">Here you can see the cranberries cut in half and how they are mostly hollow</td></tr>
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To collect wild cranberries or wild blueberries in large quantities in a shorter amount of time, we use a huckleberry rake we purchased from a <a href="http://www.hubbardrakes.com/">gentleman in Maine</a>. He makes them from aluminum and it is quite light and rust resistant. The tines allow the berries to be popped right off into the holding reservoir and leave behind the branches and leaves without damaging them. We have had the rake for several years and can recommend it heartily.<br />
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<br />The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-31082937310057328552018-10-14T11:40:00.000-04:002018-10-14T11:40:02.733-04:00Wild Mushrooms for Dinner: Hedgehog Hand Pies with Acorn Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-fYBrbtB9yWg/W8Nhj6HCl-I/AAAAAAAAEAk/UL41ULns8ooE0v261P2_OwvCiV7qEc2nACEwYBhgL/s1600/SE8_6573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="1600" height="374" src="https://2.bp.blogspot.com/-fYBrbtB9yWg/W8Nhj6HCl-I/AAAAAAAAEAk/UL41ULns8ooE0v261P2_OwvCiV7qEc2nACEwYBhgL/s640/SE8_6573.jpg" width="640" /></a></div>
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Our autumn mushrooms include hedgehogs, in the genus Hydnum. On the
underside of the caps these are small teeth, or spines instead of gills
or pores. They are cousins of chanterelles in taste, and cook up
wonderfully once browned with a bit of butter. We generally refer to the
smaller ones with a small central depression in the cap as the
bellybutton hedgehogs, Hydnum umbilicatum.The larger ones, up to 10"
caps with an offset stem, we call Hydnum redandum. Off course, rumor h<span class="text_exposed_show">as
it that DNA isn't going to let us get away with it that easily and that
there are many, many species lurking around in the mix. The golden
hedgehogs that we find in the fall in mixed woods in southern New
England all tend to be quite tasty, however. There are some more pale
varieties, and some that tend to be a bit bitter, but the buttery-golden
ones are good for the plate.</span><br />
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For the ones we collected this past weekend, we decided to go really
wild and make a savory hand pie with an acorn pie crust, and added to
the filling diced butternut squash, new red potatoes, freshly dug ramps
bulbs, thyme, a thick vegetable gravy, and the foraged hedgehogs. The
filling was mostly cooked and chilled beforehand, and the rolled acorn
crust filled right before cooking. The pie crust was made with ground
acorn flour from white oak acorns that we leached, ground, and toasted
last year and had kept in the freezer. I dug the ramps bulbs yesterday
from a large patch, taking only what I needed and replanting the mature
seed heads into the holes I made by removing the fat bulbs. We are both
intuitive cooks, so I don't have a recipe, I just cooked with what I
thought would taste good!<br />
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<tr><td class="tr-caption" style="text-align: center;">Acorn flour</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ramps bulbs</td></tr>
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The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-13851467297527273482018-10-03T07:35:00.002-04:002018-10-03T07:35:37.306-04:00Wild Mushrooms for Dinner: Maitake Chili-Stuffed Potatoes<br />
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Hen (Grifola frondosa) season is in full swing after a small weather
delay in southern New England. Our dehydrators are going day and night,
filled with jerky, leaving me with lots of leftover "bits" to cook with.
Here I made some meatless chili, with ground hen, poblano and sweet
peppers, smoked chilies, onions and garlic, spices, and a bit of tomato
sauce, and stuffed it into some baked potatoes with some melted cheese.<br />
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Hen-of-the-woods are known by several different names depending on your location, we like to call them maitake, the traditional name used by the Japanese which means "the dancing mushroom", because you may dance with joy if you find one. In the midwest they call them sheepshead or ram's head mushrooms. Some Italians call them signorina. They are a type of mild saprobe, rotting the roots of sick or dead hardwoods, 95% of the time it's a red oak in our area of southern New England. They can be cultivated, and if you find small maitake for sale in your local grocery store, they are likely cultivated.<br />
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Maitake are one of the safer and easier polypores for beginners to identify and have a definite season from the last week or so in August through November, based on the weather becoming cooler. This has been a very warm autumn, so they have been very late, not showing up in our area until the third week of September. Maitake have many small fronds attached to a main stem or core. Each petal or frond has small pores on the pale, white or cream colored underside. The color of the fronds can vary from a light grey to dark grey and many shades of brown, and other environmental factors matter, like how much sunlight or rain the mushroom has been exposed to. They can be tricky to spot at first, but look like a small chicken resting at the base of a tree, or a small pile of leaves. We use a knife to cut them away from the main stem and trim away any debris. If there is evidence of maggot tunnels, we remove more mushroom stem. If there is a lot of debris embedded in the flesh, we don't bother to take the mushroom home; maitake are so abundant we can afford to be choosy.<br />
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The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0tag:blogger.com,1999:blog-4539448463310978123.post-33889229406709500122018-10-02T15:59:00.001-04:002018-10-02T15:59:17.012-04:00Wild Mushrooms for Dinner: Chicken Mushroom Paprikas<div class="separator" style="clear: both; text-align: center;">
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Here we have a chicken mushroom paprikas, a traditional Hungarian dish
with a tomato base, lots of paprika, onions, garlic, and some sweet
peppers. Robert made some fresh nokedli dumplings and served it all with
some lacto-fermented pickles on the side for a sour zing.<br />
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<tr><td class="tr-caption" style="text-align: center;">Very young yellow chicken</td></tr>
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Chicken mushrooms (Laetiporus sulphureus) are often on our dinner
menu, one of the most versatile wild mushrooms to cook with. They can be
found in the spring, summer, and autumn. It's not so much that they
taste like chicken, but their firm texture can mimic chicken perfectly,
if it is collected at the right stage. Don't be fooled and collect it if
it is too dry and old--then you will be eating sawdust, and no amount
of cooking can tenderize it. You want the fronds to be thic<span class="text_exposed_show">k
and oozing juices when you cut them, you want the colors to be bright.
Excess chicken stores well if sauteed first then frozen in containers or
vacuum packed. It doesn't dry then re-hydrate well, again there is the
sawdust factor unless you plan on powdering it as a seasoning. There are two species of chicken mushroom in our area, the yellow chicken, <i>Laetiporus sulphureus</i>, and the white chicken, <i>Laetiporus cincinnatus</i>. The yellow chicken is a heartwood rotter, so you will often find it anywhere on the trunk of a standing or dead and fallen tree. It is bright orange on the top of the fronds, and the pore surface in the underside is bright yellow when fresh. The white chicken is a butt wood rotter, so it will be found at the base of a dying tree, or even out in the yard away from a tree but still attached to the roots or hidden wood. The top of the fronds are a peachy color while the pore surface on the underside of the fronds is white. Most people claim the flavor and texture of the white chicken is superior the the yellow chicken, and it does seem to be more tender. Both should be collected when young and fresh.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Some white chickens cut from a stump</td></tr>
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The 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.com0