Hunting Morels


Yesterday we joined up with some members of the NY Mycological Society in Rockland County for some morel hunting. Before we started, 2 members hosted a breakfast at their nearby home. It was a lovely spread and it was nice to put some faces to names.

After breakfast, we drove in a caravan to nearby woods. At one point in time it was an apple orchard, but now it was overgrown with trees, brambles and a fair amount of poison ivy. We gave a ride to Dorota, who had gone the year before and had come home without any morels. I was trying to brace myself for similar disappointment and just enjoy the glorious, sunny day. It seemed as though conditions were good for mushrooms. Insane amount of rain followed by sun, right?

After a while, I found my first morel. It was really exciting. Neil found another one almost immediately thereafter. It’s very hard to mistake a morel with any other mushroom. There are mushrooms called false morels, which Neil also found. The false morels (seen below) don’t have hollow stems like true morels have. I found one more morel right along the path where the group had all passed. That made me really proud, because there are some real experts in the group.

False Morels

Hollow Stems of True Morels

We searched around for a while longer to no avail, so we decided to eat our picnic lunch. My friend Victoria came with her son Theo, who is Lindsay’s age. He wandered away from our picnic to play nearby. We looked up to his shriek of “MUSHROOMS!”, although we didn’t give it a whole lot of thought because he and Lindsay had shrieked with the same amount of glee at finding dandelions on our walk. However as he came running over to us, we joked that he found morels. Then when he came closer, we saw he had something largish in both hands. And, yes indeed, Theo had found a patch of morels. They must have gotten about 8. I got a couple more and Dorota got a couple.

The 2 new ones (on the right in the photo) look slightly different from the esculenta variety I found in the woods. I’ll need the help of my new mushroom friends to see what kind of morel it is. Update: they are esculentas as well.

Now I have to decide how to cook them! I think I might just stick to sautéing them in a very good butter and putting them on toast. I really want to taste their mushroom flavor without it competing with other flavors.

We found a few other types of mushrooms. Here are some photos.

It takes two to tango

First ever blossoms on my apple tree


Two years ago I started to plant fewer flowers, and more edibles. I put in 4 blueberry bushes, 2 elderberries, 2 currants, 2 gooseberries and one apple tree. Waiting for the plants to mature enough to bear fruit has been excruciating. Last year we had blueberries, but nothing else yet.

Now you might already know what is wrong with my equation above, but embarrassingly enough I didn’t. This is going to be a ridiculous reveal in about five seconds. This past winter something kept bothering me about my apple tree. I didn’t really give it much thought, but doubts would creep in right before going to sleep, only to be completely forgotten by morning. Then the absolutely most obvious and embarrassing realization hit me. I need two freakin’ trees to pollinate each other!!! Crap, crap and double crap! I’ve had this tree for 2 years and now I would have to get a new one that would take a couple of years to mature. That’s 4 years of waiting for fruit! Gah, how could I be so stupid?? I quickly placed an order for a new tree. I even asked the lady if my crabapple tree could pollinate my apple tree. She tried not to laugh at the city girl.

The only tiny bright spot is that my sister told me the other night, that I could prune some branches off a different apple tree and put them in a vase near mine. That is supposed to be able to pollinate my tree. I’m going morel hunting this weekend at an apple orchard, so I’m going to try that. Cross your fingers!

Foraging for Wild Ramps


A couple of weekends ago, we went up to my in-laws in the Berkshires to celebrate Passover. It was still a little cold and wet to go on a big hike, so my mother-in-law took me down their road to a spot where loads of wild ramps grow. We dug some up to transplant in both of our yards, and used some in the braised brisket they made that evening.

If you are unfamiliar with ramps, they are considered a wild leek. They are very strongly flavored, and make a great addition to many recipes. To me they are more of a cross between scallions and a garlic. Last year my in-laws made ramp butter, which was delicious and the ramp flavor was amazingly strong.

Ramps came back into the spotlight a few years ago thanks to Martha Stewart writing about them. Since then, you can sometimes find them in restaurants specializing in local ingredients. They were over-harvested in many areas, so aren’t too common, but when you find an area where they grow, they are abundant. The stems have a red tint to them and the whole plant has a decidedly oniony smell. Once the leaves have grown about 6″, you can dig them up and use the bulb as well. The ones we dug up weren’t quite that size, so the bulb isn’t fully developed yet.

This is the time to look for them. Here’s an article (without photos!) that helps you identify them. As with any foraging, please harvest responsibly. Don’t dig up all the plants! Leave some to regenerate for future generations.

Happy Earth Day


Yesterday I brought our chickens to my daughter’s school for their Earth Day celebration. We were representing backyard chickens. This is one of many school visits we’ve done with them, so they are seasoned pros. We have a dog crate, which is the perfect size for an afternoon. Many factory hens live their entire lives in cages many times smaller than this, but that’s another discussion.

Last year I picked ivy from our garden for the kids to feed them. With the winter being so long, we don’t have ivy leaves yet, so I bought a tub of spinach leaves. The kids had a blast feeding the hens and the piggy little girls wolfed down almost every leaf presented to them.

There was another table with worm composting, and towards the end of the day, kids were bringing worms over to feed our girls. They wolfed those down as well, enjoying the change from spinach. They even ate the feed I brought them. It was really kind of amazing how much they ate in those 2 hours.

By 5pm, they were tired and ready to get home. I was afraid Lulu was having a mini nervous breakdown because she was continuously making a noise I had never heard before. Kind of like a donkey bray with a hiccup at the end. But this morning she’s good as new and even laid an egg. It’s probably so rich with beta-carotene from all yesterday’s spinach!

Happy Earth Day to everyone. How are you celebrating?

Seed Starting


This could be my favorite time of the year. Winter is ending. (Please, humor me) Flowers are starting to pop, trees are blooming and there is an exuberance in the air when we can finally shed the heavy winter coats.

I like planting seeds because it gets me dreaming of warm summer days and the joy of growing my own flowers and veggies. We’ve had an unusually long winter, so I wasn’t thinking about starting seeds until just recently.

I like to recycle, so when I was walking down my street last fall, I saw these plastic containers being tossed and thought they would be perfect for starting seeds. You can also use those ridiculous plastic tubs that washed salad greens come in. It might make you feel less guilty for buying something with so much packaging! There were loads of these containers, so I kept a few and gave a bunch to my daughter’s science teacher, who runs a gardening class at the school.


I was talking with my mother-in-law about starting seeds and how I don’t do much besides putting the containers in a warm place, which is usually in a sunny spot. I poo-pooed all the “helicopter parenting” for seed starting. However, after several days with no signs of sun, warmth or seeds, I decided to pull out a heating mat I bought years ago for seed starting. That did the trick for getting the little guys to germinate. We still haven’t seen any signs of sun in ages, so I also pulled out the grow light that’s been in my basement for years.

So now the jokes on me and I’m the helicopter seed parent. Hopefully it will warm up enough that I can put these guys outside during the day and turn off the electricity. I did plant kale, deer’s tongue lettuce, New Zealand spinach, bush beans, sweet peas and mixed greens outside.

Inside started borage, which is growing like crazy, white currant tomatoes (little heirloom cherries) and ground cherries. I also planted the ironweed seeds that my mother-in-law gathered from the native plant nursery Project Native.

Pea Shoots


With my garden still a distant dream, I have been really craving ways to grow some fresh greens. This winter I discovered fresh pea shoots through my winter farm share. They were so amazingly fresh and tasty and somehow my body craved them without ever knowing about them. Hmm..that makes sense to me but probably nobody else. Do you ever have strong cravings for certain foods and just know that your body is telling you it needs more iron, or more fresh veggies? It felt as though after the first bite of these sprouts my body heaved a big sigh. And then I couldn’t shovel them into my mouth fast enough. I felt like Rapunzel’s mom when she was pregnant and craving the witch’s rapunzel.

Anyhoo, when I was ordering seeds for my garden, I saw sprouting seeds and ordered fresh peas. I started these guys 2 days ago and already they have the tell-tale tails (oh dear, maybe this isn’t the morning to try and write a cohesive post) that show they are sprouting. It’s taking all I have not to stand next to them and yell at them to sprout faster. I’ve never grown them before and have no idea how long they take. I’m trying to be patient as I tie a napkin around my neck.

Rest in Fleece: Woolen Coffins Offer Green Goodbye


By Thomas K. Grose/London for Time.

To help it survive — and thrive — in Britain’s shrinking textile industry, Hainsworth, a 225-year-old, family-run wool mill in West Yorkshire, England, has developed niche uses for wool. Its product range includes the uniforms worn by the Royal Guards at Buckingham Palace, the felt lining inside Steinway pianos and the interior headlining used in Rolls-Royce and Bentley automobiles. But it is one of Hainsworth’s most recent, and most unique, new products that’s making the company’s competitors look sheepish: woolen coffins.
Thanks to a growing demand for green funerals in Britain, Hainsworth’s Natural Legacy caskets — each woven from the fleece of three sheep and capable of holding 840 lb. (380 kg) — have begun to carve out a share of the U.K.’s coffin market, which typically numbers around 500,000 a year. Domestic sales now total 50 to 60 a month, and Adam Hainsworth, the company’s commercial director, is confident the firm can capture 5% of the U.K. market within a few years, and ultimately reach a market share of 15% to 20%. “We expect it to become our biggest-selling product,” he says. Moreover, Hainsworth has also begun selling the fully biodegradable caskets in the U.S. and other foreign markets.

The idea for woolen coffins came about thanks to a bit of sheer luck. A marketing student who was interning for Adam Hainsworth discovered that in 1667, Parliament — hoping to bolster the textile industry — passed a law requiring all corpses be buried in a woolen shroud. Good idea, Hainsworth thought, though clearly in this day and age something sturdier would be required. So with the help of a funeral director he knew, he built a prototype casket — bulked up with recycled cardboard — and took it to JC Atkinson, the U.K.’s largest manufacturer and distributor of coffins. The company liked the idea and agreed to help shepherd further development and act as distributor. Six months later, at a June 2009 trade show, Hainsworth took the wraps off the woolen coffin.
The coffin’s exterior is 100% British wool with six jute handles attached; the interior is lined with cotton. Each coffin also has an embroidered woolen nameplate. To keep it all natural, no dyes are used, so the coffins only come in two colors: white or brown. “There’s a beauty about them; they’re soft and comfortable-looking,” Hainsworth says. But how biodegradable is wool? According to Hainsworth, one local farmer collects wool waste from the mill to fertilize his rhubarb fields. “It does rot down fairly well,” Hainsworth says.
(See the photo essay “Photographing the Remains of the Fallen.”)
Certainly, the timing is good, as the popularity of green funerals in Britain is rapidly increasing. The Natural Death Center, based in Winchester in southern England, says the number of natural burial sites in the U.K. has grown from 54 to 260 in 10 years, at a pace of around 20 a year. And all those sites report that their annual burial rates are growing 30% a year. “That’s feeding demand for eco-coffins,” says Rosie Inman-Cook, the center’s manager. Other green caskets are typically made from cardboard, wicker and even papier-mâché, but Tim Mahony, owner of the Mahony & Ward funeral home in Leeds, says the woolen coffins “have become accepted much faster than some of the other green types. They seem to fit the bill for what people want.” Even if they have to pay extra for it. Retail prices for Hainsworth’s woolen coffins range from $960 to $1,290, a bit more than the $800 average cost for a standard wooden coffin in Britain.
Seeing how popular the caskets are at home, Hainsworth has begun knitting together a team of overseas distributors and is now selling coffins in Finland, Holland, Germany and Australia. The company also recently set up a U.S. distribution arm that has so far sold around 100 caskets. That’s not many in a country that sees 2.5 million burials a year. But with coffins in the U.S. costing around $2,000 on average — with bronze and copper versions going for more than $10,000 — Hainsworth caskets are a relative bargain. And demand for environmentally friendly funerals is starting to pick up in the U.S., says Joe Sehee, executive director of the Green Burial Council in New Mexico, citing surveys that show 1 in 5 older Americans want a green send-off. And Hainsworth is confident that strong word of mouth from satisfied customers will also help open the U.S. market to its fluffy creations.

Indeed, the company has received numerous testimonials from family members in praise of the woolen coffins. “Some of them are real tearjerkers,” Hainsworth says. “It’s a privilege to help people like that.” Funeral director Mahony says that in his experience, the woolen coffins even have a comforting effect on the bereaved. “They give people a nice feeling,” he says. “It’s like wrapping a loved one in a warm blanket.”

Maple Sugaring


While we were up in the Berkshires, we went to visit Gould Farm to see their maple sugar operation. My in-laws recently met a man named Steve who oversees the maple sugaring there. Gould farm is a pretty amazing place. It is a residential, therapeutic community dedicated to helping adults with mental illness. You can read more about them here.

The evaporator that we saw is powered by a wood fire. From the enormous woodpile behind the sugar shack, it was clear that a lot of wood is needed for the process.

The sap is poured into the far end of the evaporator and works its way through channels. What you can’t see, is that the underside of these channels are shaped a bit like an accordion, so a very large surface area gets heated by the fire. The tree sap ranges from about 2% to 5% sugar and when it’s finished it’s about 67% sugar. We were treated to maple tea, which is the sap that has cooked for quite a bit, but is still in the back half of the evaporator. It is sweet, but still thin like tea. As an extra treat, Steve brought fresh cream from their cows to add to it, which made it taste like ice cream.

There are various ways to know when the maple syrup is finished. You can use a hydrometer, a candy thermometer (it’s ready at about 7 degrees F above the temp of boiling water), or you can do a visual check. The syrup sheets off the ladle in a manner similar to making jam. It is something you can do at home, but we were warned that with the amount of steam that is produced, many homes have lost their wallpaper during the process.

The final syrup was temporarily put in large containers, to be bottled and ready for sale in a couple of weeks. We are definitely going back to get a bottle!