in the wild
Bill, being an honest and trusting soul, set up this photo without remembering that people have been known to stuff baskets with filler and put a layer of mushrooms on top. So just for the record that IS four pounds and nine and three-eighths ounces of black trumpets and the only reason it isn’t more is that we left the littler ones to grow larger for later.
Now what?
Trumpet brie is one of the easiest, tastiest things to do with black trumpets and you don’t need many, either
Trumpet and caramelized onion pizza is also quick and delicious.
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Maine crab and lobster mushrooms inside that crunchy crust
At the risk of jinxing things I have to say this is shaping up as a boffo mushroom year (in Midcoast Maine, anyway.) We haven’t had much chance to go out, but when we do we are finding things, including lobster mushrooms, which seem to be unusually abundant.
I am of the school that feels they get their name from their brilliant color. To me, the flavor is meaty, not fishy. But others claim they also taste faintly crustaceanlike. This isn’t as farfetched as it sounds; mushroom cell walls are primarily composed of chitin, the same material that makes crab and lobster shells.
Either way, they have a great affinity for Maine crabmeat, one of the world’s greatest seafoods.
Those bright red bits are the mushroom
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Just by chance, our first summer foray was yesterday, when Bill went scouting and I tagged along, even though I was pretty sure we wouldn’t find much. (No rain for a while now and it’s up around 90 every day.)
Bill didn’t expect much either, but he doesn’t need much; one obscure little poisonous tidbit he hasn’t photographed yet is enough to make his day.
We were right, there wasn’t much – if you don’t count the mosquitoes and one huge honking Boletus bicolor.
Bill with a Boletus bicolor that’s on the big side for a solo specimen
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Gray Treefrog, Hyla versicolor
Last night as I head back in from performing right-before-bed cutworm reconnaissance, there on the porch is what looks like a wad of leaves. Bend down to pick it up and no – it’s a little black and white toad. Bend down farther. It doesn’t move. Touch it gently. Completely still. Did I God forbid step on it when I was going out?
Nope, it’s just cold. The next time my warm hand hovers near it manages a sluggish hop.
By morning it has moved to the drainpipe and I have looked it up. Even though it’s notably bumpy and almost 2 inches long, it isn’t a toad. It’s a very large – as these things go – Gray Treefrog, Hyla versicolor, and it’s black and white because it’s sitting on the weathered cedar boards of the porch.
I rotated the other picture so you could see him/her more clearly. Here’s the actual orientation. The porch is the same color as the wall on the left.
Gray Treefrog caught last summer on a hollyhock leaf; they don’t call ‘em versicolor for nothin’.
The season is brief. Ramps are increasingly endangered and so to be enjoyed in mindful moderation. Generally, the only recipe you need is “sauté in butter; eat (with or without eggs and/or pasta or toast points and maybe some ricotta).”
Or you can coat them with olive oil and put them on the grill. But Bill has found several patches so vast that even very modest gathering has put us in ramp heaven.
Must be spring - but not for much longer
And as we are also swimming in asparagus, winecaps and morels…
I have now made Pasta with Asparagus and Ramp Hollandaise; Ramp-wrapped Meatloaf; Ramp, Winecap and Ricotta Stuffed Ramp-Wrapped Sole and some quite spiffy Roasted Ramps with Morels and New Potatoes.
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Forager Bill meets Gardener Bill in this post about about lambsquarter, one of the all-time great greens. It tastes wonderful (like a cross between asparagus and spinach); it’s easy to prepare and cook; it’s good for you – the usual dark green “high in vitamins and minerals, low in calories” - and as a major bonus, it not only plants itself, it starts so early and grows so fast that you can harvest multiple crops and still have time to plant tomatoes, corn, squash, beans or whatever in the very same ground.
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Pioneer Winecap mushroom at lower left. They'll come up thickly in this area for the next 6 weeks or so - then keep coming sporadically through summer and fall, if conditions are right.
Winecaps (Stropharia rugosoannulata) are among the tastiest wild mushrooms: firm and meaty, with a taste of the nutty/smoky quality that makes porcini so special. They’re also large, easy to clean and almost as easy to grow as potatoes. Bill wrote a complete how-to last year.
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Not in the back yard, actually. They’re in the utility area behind the back yard, about 20 feet from the compost heap. The little patch is no more than 30 inches from the path, but it hid in plain sight until a couple of years ago, when Bill the forager added ramps to his must-find collection.
Each year he spends more time tracking them down and eating them up, and now he’s written a guest post guide to them. All I can say is buckle your reading glasses – major ramp treatise ahead.
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This is the year of earliness – from the heat wave that hit us at the end of March (March!) to the apple blossoms opening at least two weeks ahead of schedule. I found the very first black morel on April 14.
Can you spot the morel in this picture?
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What can I say? Bill is an outdoorsy kind of guy and he’s starting to get antsy. I just opened my e-mail and there with a request to pass it on was this picture and accompanying quiz
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