Friday, May 29, 2015

Open Season Fungus

These morels were brought to us by our hunter. He foraged them from our woods after a couple hours of chainsaw work clearing old timber fall on the trails. We dried them for future cooking.

Now that it is raining, mushroom season opens in earnest. Oysters and jelly fungus are appearing, and soon enough there'll be chickens on oak timbers.

Tuesday, May 26, 2015

The lilac in the back has been blooming for a few weeks now, for about as long as we've been busy getting the estate sale ready. Now that is done, the weather was perfect and we sold quite a few of Rex's old things. The dealers and collectors, they came early or last, buying up Americana for upselling or decorating their homes with wood, fabric and cast iron. Our place, hidden from the road as it is, wasn't great for pulling in customers, although those brave enough to turn in were treated to woods normally seen from without and at a distance.

Tuesday, May 19, 2015

Cooking Local

Allium tricoccum var. burdickii, prepped for cooking, common to our woods (99.5% are this variety) and delicious. They are milder and I think sweeter than the more common, larger-leafed, red stemmed ramp. I've made ramp pizza, pasta with ramps, stew with ramps, eaten them raw, put them in nearly everything. One of my favorite spring dinners is asparagus and eggs. Why not add ramps to the mix?

First, I made some polenta in our rice cooker.

Six organic eggs from our local farm park.

Fried some naturally cured bacon from the very same local farm park.

First layer asparagus and ramps, then eggs, and more ramps on top, cover, cook and flip once.

Stack polenta, bacon, egg, asparagus and ramp mixture. Add grated Parmigiano reggiano and black pepper to taste and I like to drizzle Arbequina olive oil over the top.