Late Summer Foraging

Late-Summer-Foraging-4 © Sue Schlabach

 

Are you a forager?

In spring I dig up ramps and cut fiddleheads. I love to find raspberries, blackberries and untended apple trees. But other than morels, which I can identify well, I’m a little timid to collect and eat mushrooms.

© Sue Schlabach

The surprise of this week is the blooms of mushrooms we’ve found in our twice daily woods walk with the dog. In the last two days I couldn’t resist and started foraging the most beautiful of the mushrooms, to compare them to each other for size, to identify them in my mushroom guides, and to take their pictures. I’m sure the bulk are inedible, but I will say that they all have similar scents and each feels moist and waxy.

© Sue Schlabach

 

I’m leaving this post to go find my guidebooks and see if any of these will be tempting to put in a pan for dinner. If you beat me to the identity, please share!

Happy hunting.

Late-Summer-Foraging-5 © Sue Schlabach

 

 

11 Comments

Join the discussion and tell us your opinion.

Carinereply
September 5, 2016 at 9:30 pm

Congratulations on the website, it is gorgeous! The mushrooms are beautiful too 🙂

sueschlabachreply
September 6, 2016 at 1:18 pm
– In reply to: Carine

Thanks Carine! Alas, none are edible. But I do love the mix of shapes and colors. I’ve never found so much variety in these woods!

Erinreply
September 6, 2016 at 1:00 am

Perfect timing. Sue! We are currently frying up one of the largest puffballs we’ve ever seen. Our friend found four on his foraging foray. We’re glad he’s a generous fellow.

sueschlabachreply
September 6, 2016 at 1:17 pm
– In reply to: Erin

A friend found one as big as a loaf of bread! I’ve never eaten puffballs. How was it?

Erinreply
September 6, 2016 at 1:27 pm
– In reply to: sueschlabach

Quite tasty. Peter dipped it in egg and panko, then fried in butter. (Probably even shoe leather would taste good that way!) We put a dab of sriracha on the side. Nom.

sueschlabachreply
September 6, 2016 at 1:29 pm
– In reply to: Erin

Do you puff out the spores first? Or just dipped the unpuffed ball? Sorry to use such technical language 😉

Erin
September 6, 2016 at 5:17 pm
– In reply to: sueschlabach

If there’s spores…it is past it for eating. Ours was very firm. When it’s sliced, it’s got a similar look to angel food cake or marshmallow exterior. We cut off some of the bottom portion where it was attached to the earth, then just sliced it like bread.

David J. Baumanreply
September 7, 2016 at 2:09 pm

I like what you’ve done with the new place. I signed up for the emails, and I apologize for being late. 🙂

sueschlabachreply
September 7, 2016 at 2:25 pm
– In reply to: David J. Bauman

No apologies needed. Thanks for your ongoing support! And your wise poetic words. 🙂

Mimireply
September 10, 2016 at 1:12 pm

All I can say is… I wish I lived where you live!!! Beautiful.

sueschlabachreply
September 10, 2016 at 2:18 pm
– In reply to: Mimi

Ah, thanks Mimi. It is a special place and I am grateful to live (and forage) here. Have a great weekend! Looks like you’ll be cooking and eating something delicious.

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