October is A Month of Wild Abundance

Gem-Studded Puffballs

October is amazing when it comes to finding wild food!

The forests are full of delicious mushrooms including giant puffballs, pear shaped puffballs, gem studded puffballs, chicken mushrooms, hen of the woods, aborted entaloma (shrimp of the woods), blewits, honey mushrooms, lion's mane, ... what else am I forgetting? Parasol mushrooms, horse mushrooms, at a mushroom club walk on October 15 even chanterelles were found! Abundant!!

Just some of the mushrooms found at the Western PA Mushroom Club's walk on Saturday October 15

 Mushrooms aside (though it is difficult to put mushrooms aside - they are so delicious!), there are other delights found in October as well.

You might have noticed these gorgeous sunflowers blooming along roadsides or in fields and forests.

They are the native American sunchoke (aka Jerusalem artichokes.) Sunchoke (Helianthus tuberosus) are in the sunflower family, though this species is not known as much for its seeds as for its underground tubers (hence the species name tuberosus.)

sunchoke tubers

The tubers are knobby and funny looking, but they are delicious, abundant, easy to dig, and nutritious. They can be eaten raw, steamed, boiled, roasted, fried, simmered. Ways to make them include: roast them alongside other root vegetables like potatoes, sweet potatoes, parsnips, and carrots. Steam and mash like mashed potatoes. Saute with mushrooms (maybe some aborted entolomas or other wild mushroom). Make into a delicious soup (recipe will be posted tomorrow.)

black walnut in its green husk

Other October treats include nuts such as black walnut and hickory nuts. Now is definitely the time to get out and collect those, as well as acorns, which are falling off trees in droves this time of year. Unlike black walnut and hickory, most acorns need to be processed first to remove the bitter tanins. In the past I have boiled shelled acorns in repeated changes of water, but this year I am going to try a method described in Mike Krebill's new book Scout's Guide to Edible Wild Plants (due out November, 2016 and on which I was technical editor), where he blends the acorn meet in the blender, and then rinses the pulp until the bitterness is gone. I will report back in more detail once I actually try it.

kousa dogwood

You may have noticed these red balls hanging from some of your dogwood trees: this is Kousa dogwood, and the inside of this red fruit is soft, creamy and delicious.

Foraging is fun, and especially so in October! I hope you are able to get out there and find an abundance of wild food!

~ Melissa

Fall Mushrooms are Filling the Woods (and our Table!)

Fall is such an excellent time for mushroom hunting! The woods are full of blooms of delicious wild mushrooms. Yesterday and today we went out hiking and found a plethora of mushrooms.

Yesterday's haul:

Clockwise from the top: 

Hen of the woods, Lion's Mane, chicken mushroom, gem studded puffballs, pear shaped puffballs.

Today's haul:

Chicken Mushrooms and Aborted (or Abortive) entoloma

Yesterday we had fun thinly slicing and cooking up each mushroom one by one, to sample them all. We cooked them all the same: saute in olive oil and butter, with salt and pepper. 

lion's mane - Hericium erinaceous

lion's mane beginning to brown

gem studded puffballs - Lycoperdon perlatum

chicken mushroom - Laetiporus sulfureus

hen of the woods/maitake (Grifola frondosa)

They were all so different and delicious, though the puffball wasn't universally loved because of its lack of texture. However, cutting them thin and cooking until crispy made them very appetizing to me!

Today with our much larger haul of chicken mushrooms, I made "Hot Chicken Wings" (post to come), which is basically thinly slicing and sauteing the mushrooms in butter/oil (and steaming a bit with water, making sure they are cooked through.) When done cooking I added melted butter and hot sauce in equal amounts for spicy chicken mushroom "wings."

These we had on corn tortillas over mashed potatoes, topped with lettuce and tomato. Very delicious.

We will enjoy the Abortive entoloma (Entoloma abortivum) tomorrow!

Happy Fall!!

~ Melissa

Recipe - Hen of the Woods Chili

Today I took a lovely walk in the woods and found a basketful of edible mushrooms. I will talk about what we found (and then sampled) tomorrow, but today I wanted to share a delicious recipe for Hen-of-the-Woods (Maitake) Chili.

Hen of the Woods (Grifola frondosa), also known as Maitake, is a delicious edible and medicinal fall mushroom. It can sometimes be hard to spot (can you see it in the picture above?) They are often found at the base of oak trees.

Today I found a couple of small ones which normally I would have left to grow, but I'm not sure when I'll be able to get back (or if I could find my way back to where I was in the middle of the woods!) so I went ahead and picked them.

Even though the ones I found were small, they were certainly enough to make chili out of! Here is one of my favorite chili recipes using this mushroom. Enjoy!

Hen of the Woods Chili (Vegan and Gluten-free)

Ingredients:

• 2 - 4 cups Hen of the Woods Mushroom, chopped into bite sized pieces 
• 1 chopped onion
• 2 cloves chopped garlic
• 1 chopped jalapeno pepper (or bell pepper if you don't like spice, or omit)
• 2 chopped celery stalks
• 1 can kidney beans
• 1 can black beans (or use your own soaked and cooked beans!! Any kind you like for chili. I was being lazy.)
• a bunch of tomatoes blended in your high powered blender, (or a can/jar of tomato sauce) - we still have lots of tomatoes from our garden! So I've been blending them in the Vitamix and cooking them down into sauce or putting in soups. With the vitamix you don't need to worry about peeling them :-D
• 1 - 2 Tbsp chili powder
• 1 Tbsp dried basil
• 1 tsp cumin powder
• salt, pepper
• olive oil, for sauteing
• 3 - 4 cups water (or broth...I just used water.)

Method: 

In a big pot: saute the hen of the woods, onions, garlic, pepper and celery in olive oil. Add some salt while cooking. I actually cooked the hen a bit first so it could release its water and cook a bit. 

Next add the spices (chili powder, cumin and basil).

Once the onions are cooked and translucent add beans, blended tomatoes, and water.

Let it simmer to blend the flavors. Adjust salt, pepper and seasonings to taste. Let cook at least 45 minutes to an hour. 

It's often even better the next day.

I served it over brown rice with a little hot sauce.

Enjoy!! :-)