Wednesday, December 11, 2013

Spring greens in December!

Well, I was feeling a little sad, the chickweed I had growing in planter by my front door wilted with the recent frost and snow. I figured I was gonna just have to go without wild greens for a month or two until spring kicked into gear.

Then when I was out for a jog with my dog I found a patch of miners lettuce (Claytonia perfoliata)! while I had no camera with me to snap a picture, I did happen to have a dog poop bag. the poop bag became a foraging bag (don't worry it was clean) and I grabbed myself a handful or two!
As you can see it isn't in flower yet, so you don't see those classic lily pad leave, they are just in their basal rosette form. You can recognize miner's lettuce when not in flower by the basal rosette growth form (leaves spreading out from a central point), the almost succulent juicy quality of the leaves, the rounded diamond shape of the leaves, the light almost lime green colour and the stems are usually fading from green to white and then to a pinkish-red.
For those that aren't familier, here is a miners lettuce in bloom:
 That was taken late april this year. The species name of miner's lettuce; perfoliata roughly translates to mean perforates through the leaf, like the stem does to the leaves on the flower stalks. Although this isn't entirely true as the lilypad leaf is actually two leaves fused together. But that does make a nice trick for remembering the name :)

Anyway, I think I am gonna go make myself a little salad, I'll get back into mushrooms next time.

Happy Hunting

- Katy

Sunday, December 1, 2013

Chanterellicious Part 6) Wild Mushroom Stirfry


This is a great recipe for a weekday night, or whenever you are short of time and want something healthy. I made this recipe after a very successful mushroom hunting trip and was able to use a few different species of wild mushrooms. Since this is a simple stir-fry feel free to substitute any of the vegetables and mushrooms for whatever you feel like.

Wild Mushroom Stir-fry

-          2 tbs coconut oil
-          3-4 cloves garlic
-          1 small onion
-          1/2 cabbage
-          1 whole red pepper
-          1 small head broccoli
-      handful almonds
-          1 tbs chopped ginger
-         1/2 cup hedgehog mushrooms
-          1 cup angel wings
-          ½ cup hawk wings
-          1 cup lobster mushroom
-          2/3  cup chanterelles dry sautéed
-          2-3 cups cooked rice noodles
-          2 tbs oyster sauce
-          2 tbs ginger honey garlic sauce

 Bottom left: Hawkwing mushroom. Top left and right: Lobster mushroom. Middle: angel wings. Lower middle: chanterelles. Middle right: Hedgehog mushroom.  
the non-mushroom ingredients

Place coconut oil in a wok or large pan, add onion, garlic, broccoli, ginger, hawk wings, hedgehogs, lobster and chanterelles.

Add oyster and honey garlic ginger sauce.

Cook high heat 5-10 minute stirring constantly until vegetables just starting to cook.

Add cabbage and angel wings

Serve on rice noodles or sauté in rice noodles.

There you go, simple, healthy, and delicious.

Until next time, happy cooking!
- Katy