Free: Contests & Raffles.
Quote from: pianoman9701 on April 13, 2022, 09:43:42 AMQuote from: kellama2001 on April 13, 2022, 09:06:22 AMQuote from: Jake Dogfish on April 11, 2022, 07:23:24 PMQuote from: pianoman9701 on April 11, 2022, 09:21:10 AMQuote from: Norman89 on April 10, 2022, 01:23:12 PMQuote from: pianoman9701 on April 10, 2022, 11:24:59 AMThey're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.How many years have you been picking and where did you learn so much? It seems you are one of the forum experts thought, I was ahead of the curve and have been out looking but nothing so far I started foraging around 1990. I learned how to pick matsutake and morels from a friend in the food business while I was selling for Food Services of America. In 2002, I met a Cherokee named Running Squirrel (Earl Aherns/pictured) who'd moved as an infant with his father out to Yakima from the East. When I knew him, he lived in Washougal and was a supplier for an exotic foods company I worked for that shipped wild mushrooms, truffles, weird oils and vinegars, etc., to top chefs all over the country. I went with him on foraging excursions frequently, probably at least 20 weekends a year. He wasn't big on morels but in the Spring, we would forage wild greens and flowers - stinging nettle, mustard flowers and greens, wood violets, miner's lettuce, lemon balm, wood sorrel, wild roses, devil's club shoots, fireweed, and more. Out of these things he made a salad which has been featured in the NYT and the LA Times and was a favorite of these top chefs. We'd start picking porcini in May, lobsters in July, chanterelles in August, and about 8-10 other varieties during the fall. Earl lived a meager life in an old single-wide with a rotten floor. He ate wild food and canned beans and had about 6 cats to keep the rats down. He'd pick in the rain, heat - didn't matter. I got him a rain suit that he wore for years until it tattered. When he died from lung cancer and a host of other ailments, his POS child molester son didn't let me know even though he knew we were close. I learned a few months later from one of Earl's old girlfriends who's a good friend to this day. I learned most of what I know about foraging from Running Squirrel and am forever grateful.Sounds like a great guy! Cool story! very cool story! And a blessing to have known someone like that. Looking forward to getting out and foraging this spring, but looks like it'll be a little while yet. Just had more snow dumped in my good spots this week It'll be interesting to see what this snow does to the morel season, as we really have little history to indicate it, at least on the westside. Could the extra nitrogen in snowfall help? Could the cold stop the early season altogether? How will this affect the burns?I have four inches on the ground 10 minutes west of Yakima. My hope is that the extra moisture helps the crop. If it melts soon and we get some rain in early may could be good.
Quote from: kellama2001 on April 13, 2022, 09:06:22 AMQuote from: Jake Dogfish on April 11, 2022, 07:23:24 PMQuote from: pianoman9701 on April 11, 2022, 09:21:10 AMQuote from: Norman89 on April 10, 2022, 01:23:12 PMQuote from: pianoman9701 on April 10, 2022, 11:24:59 AMThey're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.How many years have you been picking and where did you learn so much? It seems you are one of the forum experts thought, I was ahead of the curve and have been out looking but nothing so far I started foraging around 1990. I learned how to pick matsutake and morels from a friend in the food business while I was selling for Food Services of America. In 2002, I met a Cherokee named Running Squirrel (Earl Aherns/pictured) who'd moved as an infant with his father out to Yakima from the East. When I knew him, he lived in Washougal and was a supplier for an exotic foods company I worked for that shipped wild mushrooms, truffles, weird oils and vinegars, etc., to top chefs all over the country. I went with him on foraging excursions frequently, probably at least 20 weekends a year. He wasn't big on morels but in the Spring, we would forage wild greens and flowers - stinging nettle, mustard flowers and greens, wood violets, miner's lettuce, lemon balm, wood sorrel, wild roses, devil's club shoots, fireweed, and more. Out of these things he made a salad which has been featured in the NYT and the LA Times and was a favorite of these top chefs. We'd start picking porcini in May, lobsters in July, chanterelles in August, and about 8-10 other varieties during the fall. Earl lived a meager life in an old single-wide with a rotten floor. He ate wild food and canned beans and had about 6 cats to keep the rats down. He'd pick in the rain, heat - didn't matter. I got him a rain suit that he wore for years until it tattered. When he died from lung cancer and a host of other ailments, his POS child molester son didn't let me know even though he knew we were close. I learned a few months later from one of Earl's old girlfriends who's a good friend to this day. I learned most of what I know about foraging from Running Squirrel and am forever grateful.Sounds like a great guy! Cool story! very cool story! And a blessing to have known someone like that. Looking forward to getting out and foraging this spring, but looks like it'll be a little while yet. Just had more snow dumped in my good spots this week It'll be interesting to see what this snow does to the morel season, as we really have little history to indicate it, at least on the westside. Could the extra nitrogen in snowfall help? Could the cold stop the early season altogether? How will this affect the burns?
Quote from: Jake Dogfish on April 11, 2022, 07:23:24 PMQuote from: pianoman9701 on April 11, 2022, 09:21:10 AMQuote from: Norman89 on April 10, 2022, 01:23:12 PMQuote from: pianoman9701 on April 10, 2022, 11:24:59 AMThey're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.How many years have you been picking and where did you learn so much? It seems you are one of the forum experts thought, I was ahead of the curve and have been out looking but nothing so far I started foraging around 1990. I learned how to pick matsutake and morels from a friend in the food business while I was selling for Food Services of America. In 2002, I met a Cherokee named Running Squirrel (Earl Aherns/pictured) who'd moved as an infant with his father out to Yakima from the East. When I knew him, he lived in Washougal and was a supplier for an exotic foods company I worked for that shipped wild mushrooms, truffles, weird oils and vinegars, etc., to top chefs all over the country. I went with him on foraging excursions frequently, probably at least 20 weekends a year. He wasn't big on morels but in the Spring, we would forage wild greens and flowers - stinging nettle, mustard flowers and greens, wood violets, miner's lettuce, lemon balm, wood sorrel, wild roses, devil's club shoots, fireweed, and more. Out of these things he made a salad which has been featured in the NYT and the LA Times and was a favorite of these top chefs. We'd start picking porcini in May, lobsters in July, chanterelles in August, and about 8-10 other varieties during the fall. Earl lived a meager life in an old single-wide with a rotten floor. He ate wild food and canned beans and had about 6 cats to keep the rats down. He'd pick in the rain, heat - didn't matter. I got him a rain suit that he wore for years until it tattered. When he died from lung cancer and a host of other ailments, his POS child molester son didn't let me know even though he knew we were close. I learned a few months later from one of Earl's old girlfriends who's a good friend to this day. I learned most of what I know about foraging from Running Squirrel and am forever grateful.Sounds like a great guy! Cool story! very cool story! And a blessing to have known someone like that. Looking forward to getting out and foraging this spring, but looks like it'll be a little while yet. Just had more snow dumped in my good spots this week
Quote from: pianoman9701 on April 11, 2022, 09:21:10 AMQuote from: Norman89 on April 10, 2022, 01:23:12 PMQuote from: pianoman9701 on April 10, 2022, 11:24:59 AMThey're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.How many years have you been picking and where did you learn so much? It seems you are one of the forum experts thought, I was ahead of the curve and have been out looking but nothing so far I started foraging around 1990. I learned how to pick matsutake and morels from a friend in the food business while I was selling for Food Services of America. In 2002, I met a Cherokee named Running Squirrel (Earl Aherns/pictured) who'd moved as an infant with his father out to Yakima from the East. When I knew him, he lived in Washougal and was a supplier for an exotic foods company I worked for that shipped wild mushrooms, truffles, weird oils and vinegars, etc., to top chefs all over the country. I went with him on foraging excursions frequently, probably at least 20 weekends a year. He wasn't big on morels but in the Spring, we would forage wild greens and flowers - stinging nettle, mustard flowers and greens, wood violets, miner's lettuce, lemon balm, wood sorrel, wild roses, devil's club shoots, fireweed, and more. Out of these things he made a salad which has been featured in the NYT and the LA Times and was a favorite of these top chefs. We'd start picking porcini in May, lobsters in July, chanterelles in August, and about 8-10 other varieties during the fall. Earl lived a meager life in an old single-wide with a rotten floor. He ate wild food and canned beans and had about 6 cats to keep the rats down. He'd pick in the rain, heat - didn't matter. I got him a rain suit that he wore for years until it tattered. When he died from lung cancer and a host of other ailments, his POS child molester son didn't let me know even though he knew we were close. I learned a few months later from one of Earl's old girlfriends who's a good friend to this day. I learned most of what I know about foraging from Running Squirrel and am forever grateful.Sounds like a great guy! Cool story!
Quote from: Norman89 on April 10, 2022, 01:23:12 PMQuote from: pianoman9701 on April 10, 2022, 11:24:59 AMThey're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.How many years have you been picking and where did you learn so much? It seems you are one of the forum experts thought, I was ahead of the curve and have been out looking but nothing so far I started foraging around 1990. I learned how to pick matsutake and morels from a friend in the food business while I was selling for Food Services of America. In 2002, I met a Cherokee named Running Squirrel (Earl Aherns/pictured) who'd moved as an infant with his father out to Yakima from the East. When I knew him, he lived in Washougal and was a supplier for an exotic foods company I worked for that shipped wild mushrooms, truffles, weird oils and vinegars, etc., to top chefs all over the country. I went with him on foraging excursions frequently, probably at least 20 weekends a year. He wasn't big on morels but in the Spring, we would forage wild greens and flowers - stinging nettle, mustard flowers and greens, wood violets, miner's lettuce, lemon balm, wood sorrel, wild roses, devil's club shoots, fireweed, and more. Out of these things he made a salad which has been featured in the NYT and the LA Times and was a favorite of these top chefs. We'd start picking porcini in May, lobsters in July, chanterelles in August, and about 8-10 other varieties during the fall. Earl lived a meager life in an old single-wide with a rotten floor. He ate wild food and canned beans and had about 6 cats to keep the rats down. He'd pick in the rain, heat - didn't matter. I got him a rain suit that he wore for years until it tattered. When he died from lung cancer and a host of other ailments, his POS child molester son didn't let me know even though he knew we were close. I learned a few months later from one of Earl's old girlfriends who's a good friend to this day. I learned most of what I know about foraging from Running Squirrel and am forever grateful.
Quote from: pianoman9701 on April 10, 2022, 11:24:59 AMThey're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.How many years have you been picking and where did you learn so much? It seems you are one of the forum experts thought, I was ahead of the curve and have been out looking but nothing so far
They're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.
Quote from: OutHouse on April 13, 2022, 12:40:50 PMQuote from: pianoman9701 on April 13, 2022, 09:43:42 AMQuote from: kellama2001 on April 13, 2022, 09:06:22 AMQuote from: Jake Dogfish on April 11, 2022, 07:23:24 PMQuote from: pianoman9701 on April 11, 2022, 09:21:10 AMQuote from: Norman89 on April 10, 2022, 01:23:12 PMQuote from: pianoman9701 on April 10, 2022, 11:24:59 AMThey're coming up at 1500' just across the river. The thimble caps are pretty much done but there are blonds in the cottonwoods.How many years have you been picking and where did you learn so much? It seems you are one of the forum experts thought, I was ahead of the curve and have been out looking but nothing so far I started foraging around 1990. I learned how to pick matsutake and morels from a friend in the food business while I was selling for Food Services of America. In 2002, I met a Cherokee named Running Squirrel (Earl Aherns/pictured) who'd moved as an infant with his father out to Yakima from the East. When I knew him, he lived in Washougal and was a supplier for an exotic foods company I worked for that shipped wild mushrooms, truffles, weird oils and vinegars, etc., to top chefs all over the country. I went with him on foraging excursions frequently, probably at least 20 weekends a year. He wasn't big on morels but in the Spring, we would forage wild greens and flowers - stinging nettle, mustard flowers and greens, wood violets, miner's lettuce, lemon balm, wood sorrel, wild roses, devil's club shoots, fireweed, and more. Out of these things he made a salad which has been featured in the NYT and the LA Times and was a favorite of these top chefs. We'd start picking porcini in May, lobsters in July, chanterelles in August, and about 8-10 other varieties during the fall. Earl lived a meager life in an old single-wide with a rotten floor. He ate wild food and canned beans and had about 6 cats to keep the rats down. He'd pick in the rain, heat - didn't matter. I got him a rain suit that he wore for years until it tattered. When he died from lung cancer and a host of other ailments, his POS child molester son didn't let me know even though he knew we were close. I learned a few months later from one of Earl's old girlfriends who's a good friend to this day. I learned most of what I know about foraging from Running Squirrel and am forever grateful.Sounds like a great guy! Cool story! very cool story! And a blessing to have known someone like that. Looking forward to getting out and foraging this spring, but looks like it'll be a little while yet. Just had more snow dumped in my good spots this week It'll be interesting to see what this snow does to the morel season, as we really have little history to indicate it, at least on the westside. Could the extra nitrogen in snowfall help? Could the cold stop the early season altogether? How will this affect the burns?I have four inches on the ground 10 minutes west of Yakima. My hope is that the extra moisture helps the crop. If it melts soon and we get some rain in early may could be good.This Last year one of my best spots did not produce any. It was a dry spring and the ground/dirt was dry too. I Believe this current weather will be awesome for this year.
We Dehydrate them yearly. They reconstitute really close to fresh condition.
Quote from: NOCK NOCK on April 14, 2022, 05:18:29 PMWe Dehydrate them yearly. They reconstitute really close to fresh condition.Dehydrating concentrates the flavor. A lot of chefs prefer them to fresh because of shelf life. The one thing to be careful of is moth larvae.
Quote from: pianoman9701 on April 15, 2022, 07:11:32 AMQuote from: NOCK NOCK on April 14, 2022, 05:18:29 PMWe Dehydrate them yearly. They reconstitute really close to fresh condition.Dehydrating concentrates the flavor. A lot of chefs prefer them to fresh because of shelf life. The one thing to be careful of is moth larvae.Is that something that happens if not stored airtight? More protein
Anybody finding any on the east side yet?
