Telluride Mushroom Festival, pt.5: Shrimp Russula

So for my 5th micro-post about what we found at the Telluride Mushroom Festival, another new-to-me mushroom: Russula xeramlelina (and friends), commonly known as the shrimp Russula. It's pretty much the only member of the genus considered to be a choice edible.

Technically R. xeramleina is a European species only, but it's only recently that we realized that the N. American ones are genetically distinct. There are so so many species and subspecies that are classified as "shrimp Russula". According to Michael Kuo, here are the red-cappedAmerican ones: R. squalida (is that the squalid Russula? ),  R. fucosa and R texensis; the latter two are quite rare.

Most, if not all, guidebooks identify the shrimp Russula as R. xeramleina, as they haven't been updated recently. So I really have no idea exactly which variety we were finding in Colorado.

Let's talk about identification, because despite working with local experts, I'm not sure I could ID this one again. It really confuses me!

An Overview of the Genus Cortinarius (Telluride pt. 4)

Note: this post was intended to be a micro-post, but ended up being a summary of pretty much everything I know about the genus Cortinarius, so it'd quite a substantial post indeed!

One of my fellow mushroom hunters in Telluride told me they have a joke out there, that mushrooms that look like these are called "Jac" for "Just Another Cortinarius".

Though from my experience, they could also call them "Jacki" for "Just Another Cortinarius, Kick It". So many of these mushrooms we found had been kicked over, whether from frustration at finding another non-edible species, or as a lazy technique for checking the underside for identification, I'm not sure.

Cortinarius species, commonly called corts or webcaps, are the largest Genus of Agaric (gilled) mushrooms known. They are generally non-edible, some are deadly poisonous, and even the edible ones are generally considered to be poor eating.

Telluride Mushroom Festival pt3: the King Bolete

So for my 3rd micro-post about the mushrooms we found at the Telluride Mushroom Festival: our first-ever King Bolete, aka: Boletus rubriceps.

B. rubriceps was once thought to be B. edulis, which you may have heard of as the Porcini. It's also known as the Cep (France) or the pennybun (United Kingdom). However, DNA studies have shown that B. edulis is native only to Europe. Boletus rubriceps is a close relative, however, and considered to be part of the Boletus edulis "complex".

My husband found the only king bolete of the trip, we were at or around 10,500 ft, up on the side of Lizard Head. The foray lead told us that Amanita muscaria is frequently found nearby, and that its generally easier to find the red A. muscaria then it is to find the brown B. rubriceps, so to look for those, then look around.  (A muscaria is the bright red mushroom with the red spots that everyone thinks of when they think of a mushroom). Sure enough, he found the boletus within a few yards of where others were picking A. muscaria.

Telluride Mushroom Festival pt.2, Albatrellus ovinus

Hey everyone, welcome back for my second micro-post on what I learned and discovered at the Telluride Mushroom Festival!

This micro-post is about a new mushroom for me: Albatrellus ovinus.

Telluride Mushroom Festival pt1: Fungal foray finds!

For the past 5 days, my husband and I have been at the Telluride Mushroom Festival! It's been an incredible trip, with lectures about mycoremediation (using fungi to clean up the environment and break down trash and contaminates), mushroom hunting forays, a parade, community and more.

I've been trying to get the time to write some huge posts, but there is just way too much I've learned, and the posts were out of control long. Instead I've decided to do some micro-posts on specific topics.

I'm working off my phone, so I apologize for typos and incomplete photo records. I'll clean up these posts when I get home.

So for this first micro-post, I'd like to provide an overview of the fungi our mushroom-hunting teams found at our all-day forays on Thursday and Friday.

How I find and safely eat pokeweed shoots in early spring

Hi all, I'd like to start by saying, this post is my personal story about how I safely eat pokeweed, a plant which can be deadly if not properly harvested and prepared.

I prepare poke the way my Southern grandma did; many people say now that the old ways are too conservative, that the plant is safe to harvest older, and to spend less time processing. I believe that those people do what's right for them, but I don't think that there is a "right for everyone" way to eat this plant. 

Though I will share some tips for identification, this is not primarily an identification post, rather a personal experience post. Maybe I'll do an ID post down the line. 

Pokeweed should not be eaten by young children, or women who are pregnant, looking to become pregnant, or breastfeeding.

UPDATE: I now have an identification post for young spring pokeweed. Read on to learn how to prepare poke, but to identify, click here.

Pokeweed quick history

Pokeweed was extensively eaten throughout the Eastern and Southern United States until quite recently, sometime in the 1960s. It was an especially important food for the early colonists, some Native American tribes, African Americans, and the people of Appalachia. It's free, very abundant, easy to identify and one of the earliest greens that can be harvested in the spring. Pokeweed also has an important role as a dye for fabrics, and in the traditional medicines of the Native Americans and the people of Appalachia.

Pokeweed was most commonly prepared as "Poke Sallet", sometimes corrupted as "Poke Salad" but it's important NEVER to eat these plants raw, doing so can make you sick or worse. Poke sallet are boiled greens that are then fried up with bacon and butter to make a hearty meal perfect for the season: using the end of last years preserved meats with the fresh taste of new greens.

The Declaration of Independence is written in pokeweed ink, as were many of the letters Civil War soldiers wrote home. (It was free and readily available).  Supporters of 1844 Presidential candidate James Polk wore pokeweed on their lapels. (He went on to win, against the odds, and become the 11th President of the United States). Poke Salad Annie was a 1969 Billboard hit, about a poor Southern girl who has to eat poke, as it's free.

10 Essential foraging tools you can get used at thrift stores,estatesales, and garage/yard sales

Foraging can be expensive. Quality, forager-specific books aren't cheap, but are essential, as they can save your life. You're not likely to find good foraging books used, but most of the other gear you need can be picked up for a few dollars -- if you're patient, and keep your eye out!

My $3 thrifted backpack has held up for quite a while

1. Backpack

A good quality backpack is one of the most essential foraging tools. It's the easiest way to carry your finds through the woods, over rough terrain. It should have comfortable straps, ideally padded, and be a good size for your body. Lots of pockets and pouches for organization are also a plus.

I picked this one up at a church rummage sale for $3. It's perfect because it's durable, has several compartments, so I can store tools in one, and edible finds in another, and it's not too large. As a short woman, bulky backpacks can shift around a lot, especially when overfilled.

Of course, a great haul will more than fill this bag up, which is why I keep 2 canvas grocery bags inside. On a good day, I come out with one in each hand, filled with mushrooms!

Best place to find: garage sales, thrift stores, rummage sales, church/community sales

This large basket would be $15 at a craft store,
but thrifted for only $1

2. Large basket with a handle

Baskets are considered a must-have for a mushroom enthusiast, many guided forays will require that you have one. Many mushrooms squish easily, and the safest way to store them, in-tact, for identification is laid out flat in the bottom of a large basket. For your own connivence, get one with a handle.

In addition to mushroom hunting, I like my basket for walks to through the neighborhood, or to the local park - anyplace that doesn't really require the backpack. Wild herbs and smaller plants and edible flowers (think wood sorrel, young nettles) are better kept in a basket, where they don't run the risk of crushing or bruising.

Best place to find: thrift stores, rummage sales, estate sales, church/community sales

Nature's Housewarming Gift

Just a quick post today, as life has been crazy, crazy busy!

My husband and I bought a house! So excited! But the entire process has completely derailed foraging. . . and social media, and social anything, and basically anything not related directly to buying a home. 

But once it was ours I found a delightful surprise growing all in and around the rock garden:

Purslane!!! This is a favorite of mine, with it's slightly crunchy texture and juicy, green-apple sour flavor. Not sure how I missed it earlier, though I suspect that the owner may have been pulling out "weeds" while he was showing the house. 

I hope it will grow back abundantly. In addition to an interesting flavor and very unique texture, purslane is extremely nutritious. Per cup it has more protein, iron, magnesium, vitamin A and vitamin E  than kale, and calorie for calorie, way more potassium than a banana. It's protein and iron are higher than any cultivated veggie, and it has more omega-3 fatty acids than any other leafy vegetable plant. (source: Wikipedia) 

In the past I've never been able to get much of it, because it tends to grow in two places: people's backyards (and I haven't had one of my own in over a decade) and alongside highways, in parking and vacant lots--places contaminated with exhaust, run-off and other chemical pollutants. So now that I have a source, which in Texas might be available for most of the year, expect to see some recipe experimentation. The Wikipedia page above actually has some great ideas (Greek salad with purslane? Yes please!), so if you have this plant by you, definitely try some fun stuff. Check out my purslane recipe board on Pinterest, for recipes from all over the web. 

Be aware, purslane has a very look-a-like plant, creeping (or spotted) spurge. Once you get to know them, they really aren't very similar at all, but they can be confusing if you look at just pictures--especially pics on the internet. The biggest difference is that spurge has a milky white sap in the stems when you break it, and purslane does not. I'll do a more complete identification in the weeks to come. 

I usually try to keep this blog all business and science, and not personal, but I just have to say how blessed I feel. This year began with difficulties with a new boss that eventually led to me being laid off from a company I worked at nearly 11 years, (and his favorite employee taking my role. . . ahead of 2 others with seniority. . .). Then came 3 months of not even being able to get an interview in the over-saturated Northeast. Money concerns led to marital difficulties . . . Last March my sense of self-worth was lower than I thought it could ever be. I was feeling truly and utterly defeated. 

Since taking the plunge to move to a state with more opportunities, I got a fantastic job at a higher salary with incredible benefits and vacation, all with really amazing and wonderful people to work with. We are able to afford a home of our own here, something which would have been a financial hardship back north. I really can't say anything but "Thank you,  Lord". 

More Dallas Area Hiking and Wild Plant Foraging

So with the weather cooling off slightly (temperatures of 95, instead of 105!), I'm trying to get outside more again. I'm still exploring the Dallas area, for exercise, interest and, of course, wild edible identification.

Being in an entirely new area and ecology really opens my eyes in a different way as I hike. I realized that back home my brain was mostly queued to look for only a handful of wild edibles--things that I knew well and knew I liked. But bereft of those plants and mushrooms, I'm constantly evaluating everything I see, trying to look for similarities with what I know, and just letting myself enjoy the experience.

Hiking and Identification of Some Texas Wild Edibles

Cedar Ridge Preserve

So earlier this week, my husband and I decided to try and find some good hiking locations. Cedar Hill, a suburb of Dallas and Fort Worth, has both a state park and a preserve. The state park was closed for flooding (not expected to open till the 6th of July!!!) but we were able to have a great hike at the preserve. 

Cedar Ridge Preserve is managed by the Audubon Society of Dallas. It's a gorgeous area, a northern outcropping of famed-for-its-beauty Texas Hill Country. Hills! Yes! One of the few things I'm missing from the northeast is woodland terrain, and the Preserve filled the need--though it's very different from back home!

Sooo, Texas

So if anyone's wondering where I've been, and where the usual knotweed, garlic mustard and black locust posts are. . .

I went and moved to Texas! 

I know, not something someone usually does spur of the moment, right?

Truthfully, depending on how you look at it, it's either a spontaneous drop everything and go, or something we've been planning for years. My husband and I have known for a while that we wanted to get out of the expensive Northeast, and when I got laid off, it just seemed like a sign.

Eating my first Beefsteak Polypore (Fistulina hepatica) & Identification

I am very excited about Sunday's mushroom find: my very first Fistulina hepatica! Commonly called the beefsteak fungus, beefsteak polypore, or the ox tongue polypore.

I know, it's a strange thing to be excited about . . . but this fungus, though it can be found anywhere in the East, is still pretty uncommon to rare--especially in the northeast, where I live. Despite the fact that this was the first time I found this mushroom, I didn't have a second's doubt as to what it was, this is an incredibly distinctive fungus.

Why You Should Forage & Eat Garlic Mustard + Simple Recipe Ideas

Flowering garlic mustard in mid-May, when it is easiest to identify
(also check out its distant cousin--the edible yellow rocket in the picture)

You can't help but see this plant everywhere. It's a horribly invasive weed which damages ecosystems by crowding out other native plant species. It's a bully whose numerous seeds spread everywhere, it secrets toxins which poison the fungi native plants need to live, and it can live overwinter, under snow, and get a jump start on the spring season.

It's also a tasty, versatile, and nutritious vegetable.

Whether you are just getting into foraging, or if you have been into wild plants for years, Garlic Mustard (Alliaria petiolata) is one species you shouldn't pass up. Its abundant, easy-to-identify, every part of the plant is edible, and it's available year-round, and, due to it's invasive nature, gathering as much of it as you want actually helps, rather than hurts, the environment. It's probably the wild plant I eat the most of, every year.

What's in Season? 9 Popular Wild Edibles of Mid-Spring

The mid-Spring season(April & May) is a great time to get into foraging in the Northeast US. Some of the most popular wild foods are at their peak right now, from the easy to find and ID dandelion, to the time for the famous, elusive morel mushroom.

Before I begin, I want to reiterate the ground-rules. Proper identification is the responsibility of the harvester. I am giving you clues and tips as to how I identify things, it is your job to confirm them with reliable sources to your own satisfaction. If you are ever in the slightest doubt about a plant or mushroom--don't eat it. Also, don't harvest edibles from areas that may be contaminated. This would include areas that may have been exposed to pestasides, fungasides and weed-killers, areas near highways or busy streets, areas that may have had industrial or chemical run-off, and areas frequently trafficked by people walking their dogs. Finally, this guide is for Spring (April & May) in the Northeast, only! That is to say, New England and the Mid-Atlantic states, and north to Ontario and Quebec in Canada. What grows in your spring might be totally different. Even in the Northeast, remember to factor in "early" and "late" spring conditions.

So without further ado, I present: 9 popular wild edibles of Mid-Spring! 

Sandy Aftermath, and the 2013 Mushrooming Season

One of my best hen-of-the-woods trees, downed in hurricane Sandy
Most likely the mushrooms will continue to fruit

There has been a lot of talk on Northeast foraging boards about the damage and aftermath of hurricane Sandy, and it's effect on the 2013 mushrooming season.

In this region, 2012 was generally regarded a boom year for the "chicken mushroom" or "sulfur shelf" (Laetiporus sulphureus & cincinnatus); and this may be in large part due to damage from Irene in 2011. Laetiporus species can be either parasites or saprobes (decomposers) on trees and logs. They generally can't get enough of a foothold to fruit on living trees, unless the trees are weakened through other environmental factors, such as insect or human damage; but even if not fruiting, the mycelium (the actual organism that makes the mushrooms) can be present, and just waiting for the right time. . . like if a hurricane knocks the tree over.

Though this tree is very decomposed, chicken mushrooms can be found on trees that have just fallen,
and even on living, weakened trees. The year after a hurricane is likely to be very productive.

Oyster mushrooms, like these, generally don't appear till the
tree has been dead for some several years.  

So now with trees down from two hurricanes, 2013 should be an amazing year for the chicken mushroom. And as those trees begin to decay over the next few years, even more decomposing mushrooms should be able to move in. It may take 5 years or more, but we should see a rise in oysters (Pleurotus species), pear-shaped puffballs (Lycoperdon pyriforme), dryad's saddle (Polyporus squamosus) & more.

Parasitic mushrooms may or may not

Hen-of-the-Woods

continue to fruit after the death of their host tree. The Hen-of-the-Woods (Grifola frondosa) is one of the most popular edible parasitic mushrooms, and I have seen it continue to fruit on tree stumps that have clearly been dead for many years. In fact, some of the most abundant fruitings I have seen have been on stumps, this is because the mushroom can also become a saprobe, decomposing the tree.

On a related note, all my best Hen trees came down in Sandy. This is probably due in part to the parasite causing rot in the "butt" (base) of the tree. With a weakened core, the oaks weren't able to withstand the force of the winds, and split at their base. (See the above photo).

Honey mushrooms go right on living,
well after the death of their hosts.

Another group of parasites, the voracious honey mushrooms (Amarilla species), are also unlikely to be effected by the death of their hosts. They continue to fruit on fallen trees for a few years, and they spread most often through underground rhizomes that can extend 50 or more feet--so the deaths of a few trees won't halt their advance.

That said, the majority of gourmet mushrooms neither parasites nor decomposers. Morels, Boletes (including the King Bolete, or Porcini) and Chanterelles are all mycorrhizal, meaning they living in symbiosis with trees. With the death of the tree, the mycelium may die and immediately cease fruiting, unless it has symbiosis with multiple partners. (It's 2013, we don't judge). Even if the fungus survives, loosing one key tree may be traumatic enough to prevent it from producing mushrooms for a year or two.

So that's my take on the next couple of years for mushrooming in the Northeast--barring any further natural disasters, of course. I would love to hear what you think the future holds for foraging mushrooms.

Foraging in a "Life After People" Landscape

The scene above was once a parking that fit 1000 cars, as well as touring buses. It was for an outdoor tourist destination that went out of business in the 1970s. For the past 40-odd years, the forest has slowly been reclaiming its own.

Edible milkweed and unripe raspberries

Life pushes its way up through weakened seams in the concrete; decades of growth creating an organic maze of grasses, shrubs, and even small trees. After even a few yards, the waves of greenery cut off the entrance of the former lot, and it's easy to feel completely isolated even though a picnic area and a major road lie within a mile. Subtle breezes bear the fragrance of wild roses and honeysuckle.

For the forager, these alleyways of pavement are like the aisles of a somewhat chaotic supermarket; stroll down one gathering clover, another for thistles, and a third will be bursting with raspberries in a month. All along the perimeter, rows of milkweed stand guard, three or more rows deep. In between them more raspberries, and bull, milk and sow thistles wait to snag the forager who ventures to gather the milkweed buds.