A little mold appeared on the cap. It is just a little, but the rest of the mushroom was in good condition. Peelers don’t seem to work well. A sharp knife is helpful, but removes a lot of the flesh. Utlimately, the best method I found is to use a veggie scrubber brush, which takes off the cap’s skin while leaving the flesh behind.
Right now, at least here in SE CT, you might notice trees with mostly white fragrant flowers drooping down, much like wisteria (in drooping and in that each flower looks very similar, all being in the pea family, btw). These are black locust trees and this is when you can find huge amounts of their edible flowers with a sweet center. You can eat them raw off the tree, or add to salads, garnish a soup, make jelly, add to a stir-fry like people do with pea shoots, etc.
You can also find trees with kind of off-white non-drooping cone-like clusters of flowers. I’m referring to black cherry trees. If you can note where you find them, then you can go back to them when the fruits ripen.
And, note that wisteria flowers are also edible, but the species I’ve tried wasn’t as sweet as black locust flowers. Still, even the less tasty raw ones may do well in a stir fry, salad, etc.
Driving down a road today, I saw someone had plants for sale in their front yard. Some species of mayapple (http://en.wikipedia.org/wiki/Podophyllum) was for sale w/a nice plant w/a fragrant flower for $4. Pehaps it is Podophyllum peltatum.The gardener didn’t realize the fruit is edible. It’ll make an excellent plant to put in a shady area, but away from my kids typical areas of play, given the toxicity of the non-ripe fruit and other plant parts. I’m going to look more into how toxic it really is & think more on where to plant.
I also read at wiki that it likely has mycorrhizae, but I expect those fungi will come along with it, but perhaps trying to root a cutting would be very hard, if the fungi don’t join it soon. Hum….
I also am thinking that this would make a good house plant since it needs low light, but why aren’t they common house plants, I wonder….
Young tender dandelion root pieces in a soup remind me of Xylariain both texture and look.
I find clovers, at least this time of the year, are tender, especially when cooked. I took frozen turkey bones w/a little meat on it, put it in a slow cooker, then boiled the greens (minus garlic greens) to remove bitterness from the dandelions. I put all greens in the slow cooker in the last ~2 hours. And so I had a soup.
Does covering dandelions stop them from further bittering? Can it reverse bittering?
Even it so, I’m not sure if the sun is then proven to chemically cause it to bitter.
Other possibilities, may include?:
- The absence of sun stresses the plant, making it manage its resources differently, such that it doesn’t produce more bitter even if it could do so w/o sunlight.
- The bitter is from chemical(s) produced during certain growth periods, and not caused by the sun, but so long as it can be in these periods, it will get bitter. The sun may yet be needed for the correct growth period, however, but it may not be the sun itself that allows the chemical(s) to be produced. The chemical(s) may be for purposes that are not yet understood.
I made a regular brine & added fresh groun pine needles to the brine. I brined a cornish hen (small chicken) for ~20 hrs, then cooked it. Good results, except not enough pine flavor, so next time more pine.
I also used the pine brine to boil collard greens in, but it didn’t work as a side since the greens were salty.
A good side is quinoa with sauteed wild mushrooms, but don’t add much salt to the side, because the meat is so salty, otherwise it’ll be an imbalanced plate.