Perhaps somewhat ironically, after going off the trails and trekking over fallen trees, over creeks, through patches of devils club... I fall when I step back onto the trail because the little man-made 'bridge' I'm stepping onto was wet and covered in slime algae that was very slippery.
It was all worth it, but I'm saddened that mushroom season seems to be coming to a fast end. Of course, we didn't get much rain this year during the right times, so the mushrooms weren't as plentiful as in other years (not that I've been out other years, this truly is my first 'mushrooming' year, but I've heard...).
Take a look at this beauty. The King Bolete, Poricini, Boletus edulis. This is the largest specimen I found, and I expected it to be full of worms...
(sorry for the robe, my husband insisted on pictures at inopportune moments)
Another cool photo:
I found matsutakes, quite by accident really, and I don't think they're plentiful in the area I was in (I found 4, in 2 locations off the same trail, even after going back and thoroughly going through the smallish area). They're good, but I'm not in total awe - in fact, since the veil wasn't broken, I contemplated selling the other three (best price for unbroken veil). But that seems like too much work, and ethically, I'm not sure I want to go there anyways. Probably somewhat unsurprisingly, my favorite mushroom is the porcini. I've cooked it in several ways now - all very good. I've got a lot of it dried as well, probably not enough to get me through the winter though. The only mushroom that may change to my favorite when I finally get to try it is Sparassis crispa, or the cauliflower mushroom. I've heard really good things about it, yet haven't been lucky enough to come across one. I really like Hericium (the Bears Head, Bears Tooth, Lions Mane), and it's probably my second favorite. A surprising favorite was Russula xerampelina - the Shrimp or Woodland Russula. It seems somewhat plentiful, so I'd recommend not foregoing them when out hunting for other mushrooms.
I am so sorry, Rachel. I did receive your phone message about freezer lamb, but assumed it was a prank call and deleted it after hearing you ask if we delivered to Seattle! WA State Law requires that meat sales are picked up at the farm. 4 hours is a long way to drive for a lamb carcass; I'm sure you can find some locally. But if you are interested in a starter flock of your own pasture mowers, let me know!
ReplyDeleteAh, I wasn't aware of that requirement. 4 hours is a long way - it seems as though I missed the opportunity as many local farmers have sold out of their 'spring lambs', and I have to admit, reading that yours taste a bit like elk was very tempting! I'd love to have a starter flock but I'm a graduate student and will probably be renting for quite a while, unfortunately. Thanks for getting back to me though!
ReplyDeleteCheers, Rachel
4 of the Northern Short Tailed breeds (Icelandic, Shetland, Soay, Cascades) found in North America, if grassfed only, will taste like elk. We've had personal experience with all of these breeds and can vouch for that. You should be able to find farmers in your area that are ready to butcher their Icelandics, Shetlands or Soay. There are no Cascades in your area. Yet. Good luck!
ReplyDeleteThanks for the great info!
ReplyDelete