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20 responses to “Currants, Venison, Morels and Favas”

  1. Suburban Bushwacker

    As if I wasn’t hungry enough already
    SBW

  2. Julia

    Congratulations on your first morels!! I’ve only found a few in my back yard under mulch. But last week I was with friends that had found several pounds. I also stuffed them (with truffled chicken mousse) and also used a plastic bag. But I found I needed a tip to help the stuffing process.

    Both dishes look really delicious!

  3. J.R. Young

    Hank, what fire were you off of? I was up HWY88 on Saturday and was off Panther Creek Rd just past Ham’s Station. It was my first venture that high for morels (we have had great luck in the 4,500ft range) and my first look at a massive burn (not sure of the name of the fire). I joked with my wife that this would be a great area to deer hunt only to find out it is a preserve with firearm restrictions. I’ve been hearing lots of reports of morels up to 6,500ft right now I just don’t know any areas that high yet.

    For Seattle, I’m sure Langdon has his spots, but if you like shoot me an email and I will send you a google map of my morel areas in WA. With the long winter it should be prime right now.

  4. Josh

    Great post, man. I’m just glad we found a place that actually had stuff!

    Again, amazing pics. by Holly! That field of five-spots was in an open, very sunny field, folks! How she got those flowers without just taking a picture of a bunch of white fuzz is beyond me! She is a real pro.

    I like that picture of us looking thoughtfully in the book. Our hats make the tops of our heads disappear into the bush.

  5. Josh

    And Mr. Young, I may sound like an old A$$ & a fuddy-duddy, but I’d rather not say where, exactly, we were looking…

  6. Laura

    Enjoyable post. LOVE the five-spots – I am entranced.
    What guide are you so diligently consulting?
    And Hank – flowers on your food? That seems… not quite you.

  7. deana@lostpastremembered

    Oh, Hank.. that color is just amazing. I do love borage flowers (I think that’s what it is?) the meal sounds perfect and a reward for that climb!

  8. Cheryl

    Love the post :) That venison looks spectacular! And those five spots are beautiful. I’ve never seen or heard of those before. Love the pics of the butterflies, too. Very pretty wing design. Did you bring home any of the fairy mushrooms? I don’t know anything about those, but I do love their name. Are they edible?

  9. Tamar@StarvingofftheLand

    I can’t tell you how reassuring it is to see the picture of you consulting a book. I’d pictured you up there, identifying all your plants off the top of your head, making those of us who need books look like foraging sissies. Whew.

  10. Dawn (KitchenTravels)

    Hi Hank – nice post, sounds like a fun time. We camp at various spots off Hwy 50 at around 5000-6000 ft (although we’re thinking of trying a new area this summer that’s at 7000 ft – whew! That’s high.). Lots of beautiful terrain up there. I am trying to learn more about foraging, in part because of my interest in all things edible, in part because I think it would be a fun activity to do with our kids and a great way to teach them about nature. I’ve found what look like a few decent resources on the web and also some books, but I’m wondering if it’s wise for a newbie like me to forage without a guide. Would love to hear your thoughts. Thanks, D

  11. Sandy

    Good to see you had a chance to gather morels. I love those little spongy buggers. I usually sautee them in a bit of butter, add a dash of cream, and serve over steak. I was tickled at your butterfly comment. Once, while hiking in the hills of North Georgia, we came across a flurry of light blue butterflies hovering over and perched on the remains of a long dead mammal. My friend who was with me, who just happened to be a high school science teacher, told me some butterflies are attracted to (and will consume) the minerals found in fresh bones. I had a brief scifi moment where I was imagining killer, man-eating butterflies swarming over our cabin. LOL

  12. David Eger

    Love the fava-filled morels! What a mouthful of springtime. Gotta try that one while morels are still around.

  13. Dawn (KitchenTravels)

    Thanks, Hank! I was feeling nervous about heading out on my own, so I guess my gut feeling was on target. I’ll stick with the “easy’s” for now. So far, my only foraging finds have been snails and figs – pretty easy to identify. ;) I’ve ordered Stalking the Wild Asparagus by Euell Gibbons, and will add the other books you mentioned.

  14. Josh

    Speaking of plant identification, I’m pretty sure that the currants and gooseberries were both “Sierra” – the currant, Ribes nevadense, the gooseberry R. roezlii.

  15. Anna

    Thanks for the link! Having spent four and a half years in Alaska, my son and I enjoy spruce tip tea as a spring tradition, but here in our yard in Maine, we have more fir than spruce. I avoided it this year, as I wasn’t sure, but it’s great to know it can be used the same way!

  16. SmartDogs

    We live in Minnesota where morels are fairly common on east-facing hardwood forest land. Since we usually only get harvests of a few morels a time we typically use them in things like salads and omelets. Today we had pea shoot and morel omelets with a bit of goat cheese for breakfast. Wonderful!

  17. kate

    thanks for showing us your incredible food journey and then having that delicious looking plate of food to starve us. LOL. great photos and post. keep it up.

    thanks
    kate

  18. Jeff Morgan

    Hi Hank,

    I can tell that you had an amazing time collecting all those morels! I am a huge cooking fan and loved reading your post. Your dish looked mouth watering and it was amazing photography I must say.

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