It’s Foraging Time Again

A plentiful basket!
When grocery prices soar.
Shopping from the forest floor.

Fiddleheads, sautéed in butter.
Jars of wild leek pesto.
Ramps, frozen in olive oil.
A friend’s bountiful forest. Thanks for sharing!

It’s foraging time again. One of my many favourite times of the year.

It’s so interesting to discover the bounty that springs forth from the forest floor.

And now, we can linger in forest for a litte bit longer, because, as we’ve matured we’ve begun asking for permission to enter before climbing that fence.


A beautiful basket of Honey Mushrooms

Carrying my basket, with everyone else brandishing sharp, little knives; knives to clean cut mushrooms from their roots, we traveled down my little forest path, and into the Simcoe County Forests in search of the Honey Mushroom.

Reaping our rewards

Old friends, teaching us new skills, as we ventured out mushrooming for the first time.

Foraging in the forest, we have done in early spring for wild leeks and fiddle heads. This was our first foraging for mushrooms. Other than the morels and puffballs, that magically appear on our lawn every year.

Top. Honey Mushrooms, sautéed with garlic, parsley, and green onion from the garden, and sprinkled with wild leek powder. A delicious, little treat. Bottom. Dried Honey Mushrooms, if prepared properly will last several years.

When researching recipes, and the information that accompanied them, I  came to understand the warnings of concerned friends when we told them we were going mushrooming. So we ventured on the safe side, and boiled the Honey Mushrooms before they were sautéed in oil. Thereby eliminating any health risks.

The end result was a delicious side dish, one that we will enjoy every fall, after a day of foraging in the forest.

This photo was taken a week earlier than our mushrooming expedition. We missed out on a plentiful harvest of oyster mushrooms. Next year we will be accompanied with knowledge, and, a basket.