Saturday, April 13, 2013

Foraged Things



This morning, strolling the market, I noticed the foraged Spring things have finally made their way to town. Tonight we will enjoy fresh morels in cream on our own hand cranked pasta, and tomorrow a rabbit, nettle and potato soup. We had a full day of clear bright sun today for the first time in weeks, and it completely filled the kitchen, putting a definitive end to the chill of this year's winter that wouldn't let go. While we chopped and stirred our way through this morning's class, surrounded by picked edible plants exploding with life, I felt relief and peace spread into my bones, the kind that comes with the promise of a new season. New onions braced in my hands under icy running water, tonic and crisp. I have leftover gibelotte and my weekend has begun.

7 Comments:

Blogger MaggieB said...

I love morels! xox

3:26 PM, April 14, 2013  
Blogger Limner said...

How fortunate you are. The last wild edible things in our suburban yard were strawberries and blackberries. The blackberries are going strong! I wish for morels. :)

11:35 PM, April 14, 2013  
Blogger MJT said...

that's awesome!! delicious.

3:43 AM, May 06, 2013  
Blogger Bill McKinley said...

Reminds me of a great meal last summer at a cousin's house in Bully. Poulet de Bresse with a "ton" of morels. One of the best meals I have ever had.

8:40 PM, May 13, 2013  
Blogger Herkkusuun Lautasella said...

i was just wondering if french morels are poisonous as the scandinavian morels are? here morels have to be blanched twice and the water poured out before they are safe for consumption.

7:54 AM, May 17, 2013  
Blogger L Vanel said...

Hi Herkkusuun. Here, morels have to be cooked through to avoid a tummy ache.

2:37 PM, May 17, 2013  
Blogger Pille said...

I had no morels this spring and still feel that something is missing :(

And while Estonians are very good in forageing for mushrooms, it's mainly an autumn activity. Hence there weren't any morels at the market stalls either...

8:57 AM, August 02, 2013  

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