 | Preserving Produce without Heat | The Oil Drum: Campfire | From Cubicle Nerd to Cucumber Vendor: Learning Small Scale Farming in Mid-life |  |
50 comments on TOD:Campfire Overview and Guidelines
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50 comments on TOD:Campfire Overview and Guidelines
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Food preparation is a on going process--
Just finished Queen Boletus Mushrooms, and have been drying persimmons (bonus crop).
Make it just part of what you do on a daily basis, and it becomes part of life, and not a big deal, sort of like breathing.
I am very familiar with KING boletus (porcini). I have harvested them in WI, VT and found hundreds of pounds in British Columbia 3 years ago (even sold them to mushroom market), but that is one of about 5 'edible' species I am comfortable with. I don't think I know what a 'queen' looks like.
Mushroom foraging is the healthier neural equivalent to trading stocks or playing poker. Walking in the forest and not knowing what you will find (and occasionally getting lost), have been some of the best times of my life. In the end though, mushrooms are on the novelty/flavor side. Outside of some micronutrients, I don't think they have a huge amt. of nutrition... But I LOVE to find them...(and eat them)
Nate-
Great find!
Queen's look and taste just like King's, but tend to favor oak madrone environments here in Marin.
I hunted today, and collected oysters.
With the recent rains it will be chantrells, as soon as I can get to my secret spot in Sonoma.
Actually, some mushrooms are high in protein. I have joined the SF mycological society to increase my knowledge and find like minded friends (a very eclectic group, including some very experienced psychonauts )
Mushrooms are pretty strong in the B-group vitamins, though not B-12 (the one present in animal products). They are a good source of potassium and sodium, so if you don't have salts available or don't like them, are good for that. They're also fairly good concentrators of phosphorous, which is why they grow so well on animal manure (animals concentrate phosphorous in their bodies). This has obvious implications for the peak phosphorous issue.
I hear that they're not too difficult to grow, but I've never tried it.
Nice idea this discussion Nate, but about the selling commons bounty to the mushroom market, we used to have Chanterelles in abundance. No more! Some realized there was a lucrative market for them in Japan and now a mushroom that was once abundant is a rarity here.
This is a good point. And I actually thought about it while I was in line at the mushroom depot (this was 3-4 years ago when I had JUST read Tragedy of the Commons for the first time. I researched it and as I understood, the actual mushroom is just the 'fruiting body' of the entire organism and as long as you are careful in cutting it and leaving the mycelium 'roots', then the mushroom would come again next year (or next time conditions were appropriate).
I suspect the jury is still out on all this, but I like picking mushrooms just the same...
We have had a wonderful porcini harvest this year.
Made some of the best soup ever. People would come in, order a bowl, and when they finished they would come back up to the counter and order a couple quarts to-go. They would frequently ask what was in it as they had never tasted any thing like it.
Not tooting my own horn here just praising the bounty from earth.
Every single one of the shroomers who supplied me said the have never seen so many people out in the woods. One guy said some guy came stomping over to him shouting about this being his spot, stop following me, I see your car here again I'll slash your tires.
and this is before real constraints are mainstream.
I pay $5.00 a pound and went through a couple hundred pounds and I know I'm not the only one so its big business up here.
souperman2, there is nothing like a globalized market place to promote localized tire slashing, and you are right as you imply, your story doesn't bode well for these increasing days of mainstream constraint.
I hope your pocini hold out, our chanterelles are in a can in Japan:)
(I won't talk about the herring roe industry and what that has done to the herring stock and all the things that fed on herring . I won't, because in the late 70's I made a packet there:(
This thread is already helpful! I was given a lug of persimmons and made two batches of jam but I was wondering what I would do with the rest. Dried Persimmons here we come.
klee-
Dried persimmons are one of my favorite!
Go for tit.
All (wild) Persimmons are not created equal, I have a 40 here in the Ozarks
that I cut back other trees that crowd the black walnuts and
Persimmons, so I am building a nice stands of each, I have 2 persimmon trees
that the dogs lead me to and they will gobble every one that hits the ground, but
only from these 2 trees, They have an out of this world flavor & ripen a bit earlier.
I have planted every seed I could get that the 4 legged creatures did not woof down.
I was told by a naturalist that there are many types of wild
persimmons. I will have to study these trees.