The March Hare: Summer 2007 Issue 53

Cover Page • Cooking at DR • Nature Corner • BJ's Bio • Local Foods • Slow Food

Nature Corner

by Rachel Katz

I first got interested in plants, and therefore the natural world, because of a funny personal quirk. Despite being 5'2" and 110 pounds, I am hungry all the time and can go plate for plate with some bigger eaters. When going for a walk, I often get hungry on the way. I could carry snacks with me, or I could learn how to forage from my surroundings. How much nicer it is to pick berries and leaves as I go, instead of walking around with a grumbly stomach!

Wild morel mushrooms

The easiest, tastiest, and most familiar of the wild edibles are the fruits. The wild cherries, strawberries and plums are not as big or sweet as the ones you may be used to, but they are often plentiful. Blackberries and raspberries are so fun to pick, it makes it even more scandalous that you have to pay so much for them in a store. Don't forget the countryside treats that don't make it to the store, like gooseberries and mulberries. This has been an especially bad year for fruit, as a late hard freeze after some warm weather "burned" many of the fruit-producing plants, destroying or reducing their fruit production. While that's sad for us, it is tragic for some of the wildlife that rely on summer fruits as a major part of their diet.

On the other end of the spectrum are wild mushrooms. Just the phrase "wild mushrooms" is enough to put fear into many people's hearts. And for a good reason! The careless mushroom-hunter can endanger his or her health or life. But there are many fungi out there that are difficult to mistake and tasty to boot. The only downside of wild mushrooms is they are not for snacking on the go; wild mushrooms should always be cooked.

Chicken of the Woods
(Laetiporus sulphureus)

Morels are a springtime treat that our neighbors are crazy about. After the first warm rains, we go out searching for their unique "brainy" head. Make sure the head has a ridged and pitted surface and that its edge attaches directly to the stalk (not the center like a stereotypical mushroom). With just a little bit of learning, you can be sure you are finding the true morels. They are well-camouflaged among the leaf litter, but once you see one, you'll probably see many.

When puffballs are young, they are tasty treats!

Morels are pretty good, but I think we grow some pretty tasty competition. Chicken of the Woods (Laetiporus sulphureus) is very difficult to misidentify. It grows on tree trunks and is made up of bright orange/yellow, thick, overlapping clusters. It does not have gills but has yellow pores on the underside. The best parts to eat are still bright colored and flexible. However, westerners should be aware of what tree it is growing on, because when it grows on eucalyptus, it can make you sick (which I learned the hard way).

Many people are familiar with puffballs, those ball-like fungi that grow in fields and throw their spores into the air in puffs when disturbed. But when puffballs are young, they are tasty treats! A variety of puffballs are edible, but to be safe choose only those that are all white, don't have stalks and when cut in half, are pure homogenous white inside. Giant puffball can grow to nearly 20 inches in diameter, which can be quite a feast!

Giant puffball can grow to nearly 20 inches in diameter

It is very easy to find Wood Ear (Auricularia auricula) nearly any time of year. This brown jelly-like fungus grows like ears on wood, typically when it is dying or newly dead. It can become dry and brittle, persisting on trees all year round. Then when it gets wet, it becomes flexible and actively reproductive again. I like to collect it when it's dry, so it is already ready for storage. It is commonly used in Asian cooking (think of those dark fungus strips in your Chinese take out dish).

Remember, always be 100% sure you known what you are eating! Also, sometimes people have adverse reactions to fungi that other people eat with no ill effects, so just eat a little bit your first time. But don't let all these precautions scare you away entirely. Wild mushrooms are worth the extra care.

Cover Page • Cooking at DR • Nature Corner • BJ's Bio • Local Foods • Slow Food

Back to Newsletter Archives