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Wild Roses Are Pretty Hip

29 Nov

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Going to add a few photos to my wild fruit page so I thought it would be a good time for a short post as well.

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Wild Rose hips are one of the most Vita rich foods we have on this planet and we have quite a few varieties growing wild right here in the Maritime provinces.

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Most of our native roses have rather small hips which turns out to be not a bad thing as you can eat the whole hip with seeds included which gives you plenty of Vit C and Vit E and much more in this healing food. Word of caution though, some may find the seeds hard on their teeth.

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If you do not want to eat them raw there are plenty of recipes, teas, soups, jellies etc available on the net.

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I should also mention our native wild roses are a healthy food you can gather the entire Fall season and even well into the winter. Even if you don’t want to eat them, I hope you enjoyed seeing them and will take note of their brightness this Fall and Winter on your travels. ciao

Maritime Lobster Mushrooms

14 Aug

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Lobster Mushrooms are out in good numbers in the Maritimes now, so check out my catch of the day.

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This one is rather smooth with not much sign of gill ridges.

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I find most of my Lobster Mushroom usually near mature Eastern White Pine and an area with mixed woods with large Poplar trees can be prime spots to have a look also.

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These 3 photos show the weight divisions Lobster Mushrooms often fall into with the 1st photo 1/4 lb, 2nd 1/2 lb and last one weighed 1lb.

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The closest Lobster Mushrooms appears slightly over mature but look around as often there will be plenty of good ones near by, the white powder visible on the gill surface is not mold it is actually spores so this is not a sign the mushroom is not still good to eat. Two things to check concerning whether a Lobster Mushroom is still in good shape for eating is a light to slightly darker orange color, nothing in the red to purple range and when you squeeze the stem at ground level it is very firm. If there are soft spots or brown colored areas somewhere on the mushroom above the firm stem just cut them out and you should still have plenty of choice mushroom left.

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Here is what was in a 25 foot area of the above photo.

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Back home with a basketful of goodies which will soon be processed into a yummy Lobster Mushroom marinate thanks to Hank Shaw’s website honest-food.net › 2016 › July › 18

Ciao

August Maritime Mushrooms

1 Aug

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Here I am going into a Chanterelle patch.

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Exiting the Chanty patch I turn around to see lots of orange untouched mushrooms on the ground where I’ve passed. Gently tip toeing through and reaching out is important to disturb the moss as little as possible, also leave plenty of mature and small mushrooms. This will benefit you for decades down the road as long as the forest isn’t harvested.

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Next a nice Lobster Mushroom.

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For adventurist Maritime mycophile there seems to be lots of Albatrellopsis confluens out in forest today. In Europe this mushroom is eaten but rated far lower than its common look alike Sheep Polypore. Some folks in Colorado on the other hand claim Albatrellopsis confluens is better than Sheep Polypore as an edible. I find Sheep Polypore is hard to beat though I’m going to give this A confluens another chance to sway me over.

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If you are interested in trying this sometimes common Maritime mushroom you must only sample a few bites the first time which is recommended for any new wild food and make sure you thinly slice and cook at medium heat for over 10 minutes.  The mushroom should turn pinkish while cooking, if it turns lemon yellow it will be a Sheep Polypore. Click on the 2nd photo to notice the smooth pore surface with tiny pin holes, this mushroom often bruises pink or light orange when handled. These are large mushrooms you will notice from afar.

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August shades of the colourful Russula mushrooms, these ones shown here are from mixed and conifer forest as I passed through both on my mile or so of foraging today. I won’t get into the edibility of the Russula mushrooms I’ve shown you here as I can’t even identify some of them, there are over a 100 different reddish Russula along so you can understand my dilemma, nevertheless Russula mushroom as a rule are one of the safer edible groups though there are a few very hot tasting ones you do not want chew on and a few which bruise black which people have had short term stomach issues with, of course seeing these lovely life forms is every bit as pleasant as the food some of them safely provide, with that in mind I hope you’re enjoying all the colors of your local August forest where ever you are. ciao

Awaken to a Chanterelle dream

27 Jul

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This photo was so magically hazy I had to find away to place it in the post. A few hundred chanterelle on this steep hillside made for some pleasant shady picking. Click on the photo to see all the little orange ones all over the place.

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A closer Chanterelle look but still a little groggy.

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Now in this Maritime dreamland there are more than just Chanterelles as here we see a bolete in the King Bolete clan.

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Check the bottom of the stem to see if it is still solid and no significant worm holes and this one as you can see is in good shape for eating.

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I’ve found this mushrooms conifer cousin before on mature eastern hemlock but here is my first run in with Chicken of the Woods, Laetiporus sulphureus which you will only find on hardwoods, usually the uncommon red oak in my area, unfortunately.

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Some may have a reaction to Laetiporus so start with a small amount the first time out. This is day 2 for me with this mushroom as an edible and really enjoyed it cooked in butter then made into a sandwich with lettuce and mayo, the initial try was a piece the size of a dried apricot sliced in 1/4″ strips and fried in olive oil for 10 minutes which was over cooked but I could see potential. So concludes this dreamy Maritime mushroomy post. ciao

Marinated Lobster mushrooms

16 Sep

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My computer is on the blink it seems so here is my first attempt at a phone post, interested see how it will pan out. Above you see some Lobster mushrooms I’m salting which is one of the first steps in this Italian mushroom marinate recipe from ( honest-food.net — 17) check it out, I’ve tried this recipe with Russula mustelina and Lobster mushrooms last month and they both turned out great.

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It is surprising more folks are not gathering Lobster mushrooms here on the east coast as they are quite common, usually in clusters of 3 to 5 mushrooms. You do seem to lose  some of the mushroom during cleaning as they have soil embedded in them though from this cluster after paring off what I didn’t want I still walked away with 2 lbs of choice wild mushrooms which I would usually dry and eat a small amount fresh though now I really like this mushroom pickled or in this recipe mentioned above from Hunter Anglar Gardener Cook where you salt, boil in vinegar, dry (which I’m going to check my dryer in a minute) then jar up and cover with spiced olive oil. Well I better go get’em.  Ciao

Corn Lily

18 May

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Corn Lily – (Blue bead lily) – Clintonia borealis – doesn’t stay tasty long, often by the time you recognize the plant it is to bitterly late, unless you have located areas of large beds in previous years and are familiar with its early growth.

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This is a plant I haven’t gathered much as I never found any spots with a large enough population of plants, but today there are 10s of thousands in this area so I’ll gather a few as I would like to try a recipe with them.

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In this collecting area south of Moncton this cucumber tasting plant is kind of distinct with its early start, size & up right curved around leaves so this isn’t a problem to identify here, though in other areas there may be a poisonous Lily member look-alike so study this one very well before gathering it for food these early growth edibles can be tricky and even in my province just 50 miles away along the St John River grows the toxic Veratrum viride which is larger but somewhat similar in early growth so be thorough with your Lily family identification. Off topic for a second – have a look at the single leaf in the bottom right, this is a Trout Lily leaf growing from a new young bulb, this will take possibly up to 5 more years before the bulb is mature enough to produce flowering, at this location the Corn Lilies and Trout Lilies seem to colonize their own separate densely populated villages throughout these hardwoods of mostly Betula cordifolia mountain birch, surprised  to see very little Chaga mushroom up here.

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Here is a Corn Lily in flower in early June, the leaves are much to bitter to eat at this stage. ciao

White Matsutake photos

4 Oct

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Large White Matsutake mushroom.

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Another view.

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A nice group photo.

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A smaller one in deep moss.

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Now out of the moss and almost into the basket. ciao

 

Swollen-stalked Cat

2 Oct

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Usually find just one collection with enough Catathelasma ventricosum for a good basket full these last few years and tonight’s gatherings maybe the best of the lot as these are very freshly emerged mushrooms with only a few breaking their cap veils.

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This mushroom is not very common in most parts of North America and gets very little press as a good edible here though the folks from the Tibet homelands and other mountainous areas of Asia would know this mushroom very well, both as an ancient medicinal and welcomed food especially in soups and stews.  This mushroom is commercially harvested and froze or dried for export from Yunnan province China. good chance you may have already eaten some of these along your path unknowingly.  ciao

Wild Mushroom Workshop and Foray

14 Sep

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A great variety of wild mushrooms are making an appearance in Maritime forest at this time and in Moncton there will be a 3 hr Workshop on Sept 21  — search  –(Nature Moncton) and click on —activities—- scroll down to Sept 21 —- for details and to register

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The following weekend starting Sept 26 is the annual NS Mycological Society Foray which will be held in Wallace  NS a good central location for Maritimers, —search—-NS Mushrooms or http://www.nsmushroom.org – for details

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The wild mushroom I’ve featured today is a bit of a colourful rarity in this area of world and workshops and forays are a great opportunity to see the amazing forms of life often left unknown to us.

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As we become more aware of the naturally provided foods, medicinal plants and mushrooms along with acknowledging their beauty we will definitely be naturally engaged in their which is inevitably our own protection and well being.

DSC07247Here is a coconut scented mushroom, in wild mushroom discovery scent, texture, density and color all come into play. More than 3/4 of the folks who visit my post are from areas outside Canada so to all of you local and otherwise I wish you naturally pleasant trails. ciao

Mushroom page post

24 Aug

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Going to add these photos to my (wild edible mushroom) page eventually, so I thought some folks may like to see what is currently appearing in one of our Maritime forest. Above we see a few Boletus subglabripes which is our most common summer Boletus, it is not very large though it makes up for this in its great numbers in our typical mixed woods of poplar, red maple, birch and conifers.

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Here is drier load of B subglabripes from yesterday

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Gypsy mushrooms are also starting to show, as you can see in moss only the cap is usually visible.

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Here is a look at some young Gypsy mushroom (Cortinarius caperatus) lifted from the moss and these are at a good edible stage.

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Looking at these 2 orange colored Lactarius mushrooms it appears their orange latex on their gills is not going to stain green or burgundy so they must be Lactarius thyinos which is a good edible mushroom. This is a mushroom I do not find many of though I may receive a surprise some day.

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Surprises are very common in our forest as it is rare a day when I am not , example – I wasn’t expecting to find any Boletus caerulescens an other choice edible in a mossy conifer woods of pine and balsam fir yesterday when I usually only notice this mushroom under Norway Spruce, but here they are. ciao