Jamie Carlson shares tips on handling Hen of the Woods or, Maitake – a great mushroom with a excellent texture and many uses. They typically grow in the fall and like the south face side
ERIE, Pa. — Pennsylvania is far and away the largest producer of mushrooms in the U.S., mostly the white “button” variety, grown on 68 farms mostly in the Philadelphia region. That’s been true for generations.
Writer’s brood learns their lessons well.
Foraging may be an old-fashioned hobby, but it can now also bring serious money, thanks to Philadelphia’s restaurant boom and to chefs who are embracing wild foods.
“Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org” This fun and delicious dish makes use of an often neglected ingredient: dried mushrooms.
Saviello says he’ll call for the Committee On Agriculture, Conservation and Forestry to vote against passage of the bill.
Proposal would prohibit the harvest of forager foods without written permission or a bill of sale from the owner of the property.
Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry
In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring.
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