Birthday Morels

IMG_1235Derek’s been working hard, and for the past few years he has been a creative director for Knoxville’s Rhythm & Blooms music festival. So, he’s pretty much tied up during the first two weeks of April. I have missed ‘shrooming with him, but the way things turned out this year I was able to take him to a spot I knew about to hunt yellow morels on his birthday.

It rained heavy all morning, which was just a prelude to the IMG_1233deluge that occurred that night and the next day. It was bad enough that Derek helped wet vac the basement after dinner. The next day it reflooded, and I wet vacuumed around 500 gallons out of Ellen’s sewing room. We had around 6+ inches of rain over the weekend. Derek’s shop/studio in Knoxville flooded also. Was there any good news? The pictures tell the story. Check Derek’s bag sag . .

We ate the small, weak and lame mushrooms on a ribeye IMG_1236steak, mixed in with peppers and fresh ramps. Ellen and I kept a dozen to fry tonight, and Derek took the rest home. We had 170 all together, in all sizes and conditions. Even with the flooding, Derek and I agreed the experience remained a great , and certainly memorable, birthday. A great father & son foray !!!!!

Pop-Up Mushroom Dinner

Daniel and Rebecca at the Tootsie Truck will be hosting a 6-course meal featuring mushrooms by yours truly Friday, October 28 at the Central Collective 7-9 p.m.

Reserve your spot HERE

Look for Tootsie Truck on Facebook

Fungi Forager Dinner with Tootsie Truck

Join Tootsie Truck and Whitey the Fungi Forager at The Central Collective for a locally sourced six-course meal.

Currently, I have laid by (stored) the Ustilago maydis (huitlacoche), lobster mushroom, honey mushrooms, and chicken of the woods. We’ll add the first Hen of the Woods (miatake) I find.The sixth mushroom could be Sparassis, Hericium, Laccaria ochropurpurea, some late chanterelles; who knows.

(Dinner is BYOB)

Menu:

Lager Rolls

Plate 1 – Lobster Mushroom Bisque, Pickled Ramps
Plate 2 – Pan Roasted Quail, Swiss Chard, Mushrooms, Sautéed Butternut, Fig Balsamic
Plate 3 – Braised Angus Beef Shortribs, Root Vegetables, Mushrooms, Sautéed Beef Bone Marrow
Plate 4 – Braised Huitlacoche (Mexican Truffle), Polenta Cake, Glazed Vegetables, Sweet Garlic
Plate 5 – Rabbit Roulade, Mushrooms, Arugula, Goat Cheese, Parsnip Puree, Glazed Carrot
Plate 6 – Mountain Meadows Peach Sorbet

Farms: Colvin Family Farm, Mountain Meadows Farm, Shelton Family Farm, Unique Bread Bakery, JEM Farm, Bob Due, Seven Springs Farm, other farmers

Because ingredients are foraged or otherwise locally sourced, there might be slight changes to the menu

 

More Smut

smutbowlCorn smut that is. Eddie brought us two dozen infected ears Saturday but they were past prime, and the tumors had begun to release their teliospores. As a result, I got only small tumors and a total of 10 ounces. That’s what is in the bowl. He invited me to come out the next day, which I did, and we walked one field. We picked 8 ears, but they were all great. The tumors had not separated the shucks, but the ears were swollen at the top. As a result, I got 1 lb 11 oz from just the 8 ears. Tomorrow is Wednesday and smutbrainI’m going back for another look see. Daniel says we need 3-4 pounds for the mushroom pop-up dinner Rebecca is planning for October. Right now we have a little over 2 lbs. I used some to make quesadilla for Ellen and I. Pretty good.

 

 

Lobster083016The monster patch finally came through with a batch of lobsters. Two different spots in the patch fruited and I got 6 pounds. Going out tomorrow again and see what 2 days does.