Tomorrow (Thursday June 2) I am giving myself a birthday present, and
driving north to pick up 20 lbs of fiddlehead greens and 2 pounds of
fresh yellow morel mushrooms.

Beside blanching and freezing the fiddleheads (which I will do), any
other suggestions for marinaded or pickled?

)For those unfamiliar, fiddleheads are the unopened frond of forest
ferns. Better than asparagus, in my opinion. Much, much better.)

What about the morels? I don't know how many will survive to be be
preserved, but I'm open to suggestion there. I'm hoping for black
morels too, but it's been too dry in northern Saskatchewan so far...

Just to spread the word and support wild food harvesting, check out
<http://prairieinfusions.com/>

On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone posted this:
> Tomorrow (Thursday June 2) I am giving myself a birthday present, and
> driving north to pick up 20 lbs of fiddlehead greens and 2 pounds of
> fresh yellow morel mushrooms.
>
> Beside blanching and freezing the fiddleheads (which I will do), any
> other suggestions for marinaded or pickled?
>
> )For those unfamiliar, fiddleheads are the unopened frond of forest
> ferns. Better than asparagus, in my opinion. Much, much better.)
>
> What about the morels? I don't know how many will survive to be be
> preserved, but I'm open to suggestion there. I'm hoping for black
> morels too, but it's been too dry in northern Saskatchewan so far...
>
> Just to spread the word and support wild food harvesting, check out
> <http://prairieinfusions.com/>
For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the latin
for your 'forest ferns?'

Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
here's a good site from our Extension Service -
http://umaine.edu/publications/4198e/ with some recipes too.

Actually, I'm looking for some pickled mushroom recipes

--
Wilson 44.69, -67.3

On 6/2/2011 7:38 AM, Wilson wrote:
> On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone
> posted this:
>> Tomorrow (Thursday June 2) I am giving myself a birthday present, and
>> driving north to pick up 20 lbs of fiddlehead greens and 2 pounds of
>> fresh yellow morel mushrooms.
>>
>> Beside blanching and freezing the fiddleheads (which I will do), any
>> other suggestions for marinaded or pickled?
>>
>> )For those unfamiliar, fiddleheads are the unopened frond of forest
>> ferns. Better than asparagus, in my opinion. Much, much better.)
>>
>> What about the morels? I don't know how many will survive to be be
>> preserved, but I'm open to suggestion there. I'm hoping for black
>> morels too, but it's been too dry in northern Saskatchewan so far...
>>
>> Just to spread the word and support wild food harvesting, check out
>> <http://prairieinfusions.com/>
> For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the
> latin for your 'forest ferns?'
>
> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
> here's a good site from our Extension Service -
> http://umaine.edu/publications/4198e/ with some recipes too.
>
> Actually, I'm looking for some pickled mushroom recipes
>
How about this one: http://tinyurl.com/3ms9gwx

On 06/02/11 9:20 AM, sometime in the recent past George Shirley posted this:
> On 6/2/2011 7:38 AM, Wilson wrote:
>> On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone
>> posted this:
>>> Tomorrow (Thursday June 2) I am giving myself a birthday present, and
>>> driving north to pick up 20 lbs of fiddlehead greens and 2 pounds of
>>> fresh yellow morel mushrooms.
>>>
>>> Beside blanching and freezing the fiddleheads (which I will do), any
>>> other suggestions for marinaded or pickled?
>>>
>>> )For those unfamiliar, fiddleheads are the unopened frond of forest
>>> ferns. Better than asparagus, in my opinion. Much, much better.)
>>>
>>> What about the morels? I don't know how many will survive to be be
>>> preserved, but I'm open to suggestion there. I'm hoping for black
>>> morels too, but it's been too dry in northern Saskatchewan so far...
>>>
>>> Just to spread the word and support wild food harvesting, check out
>>> <http://prairieinfusions.com/>
>> For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the
>> latin for your 'forest ferns?'
>>
>> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
>> here's a good site from our Extension Service -
>> http://umaine.edu/publications/4198e/ with some recipes too.
>>
>> Actually, I'm looking for some pickled mushroom recipes
>>
> How about this one: http://tinyurl.com/3ms9gwx
That's interesting, George, especially since it's BWB instead of pressure
canner. Sounds similar to the flavor I'm thinking of. Have you tried this
one yourself? Thanks.

--
Wilson 44.69, -67.3

On 6/2/2011 8:24 AM, Wilson wrote:
> On 06/02/11 9:20 AM, sometime in the recent past George Shirley posted
> this:
>> On 6/2/2011 7:38 AM, Wilson wrote:
>>> On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone
>>> posted this:
>>>> Tomorrow (Thursday June 2) I am giving myself a birthday present, and
>>>> driving north to pick up 20 lbs of fiddlehead greens and 2 pounds of
>>>> fresh yellow morel mushrooms.
>>>>
>>>> Beside blanching and freezing the fiddleheads (which I will do), any
>>>> other suggestions for marinaded or pickled?
>>>>
>>>> )For those unfamiliar, fiddleheads are the unopened frond of forest
>>>> ferns. Better than asparagus, in my opinion. Much, much better.)
>>>>
>>>> What about the morels? I don't know how many will survive to be be
>>>> preserved, but I'm open to suggestion there. I'm hoping for black
>>>> morels too, but it's been too dry in northern Saskatchewan so far...
>>>>
>>>> Just to spread the word and support wild food harvesting, check out
>>>> <http://prairieinfusions.com/>
>>> For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the
>>> latin for your 'forest ferns?'
>>>
>>> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
>>> here's a good site from our Extension Service -
>>> http://umaine.edu/publications/4198e/ with some recipes too.
>>>
>>> Actually, I'm looking for some pickled mushroom recipes
>>>
>> How about this one: http://tinyurl.com/3ms9gwx
> That's interesting, George, especially since it's BWB instead of
> pressure canner. Sounds similar to the flavor I'm thinking of. Have you
> tried this one yourself? Thanks.
>
The only wild mushrooms down here grow on cow manure, I think some
people eat them and see unseen things, I don't. I buy mushrooms in the
store, hoping they are okay. No, I've never pickled mushrooms. I just
firmly believe in the people who run that site I gave you.

On 06/02/11 1:57 PM, sometime in the recent past George Shirley posted this:
> On 6/2/2011 8:24 AM, Wilson wrote:
>> On 06/02/11 9:20 AM, sometime in the recent past George Shirley posted
>> this:
>>> On 6/2/2011 7:38 AM, Wilson wrote:
>>>> On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone
>>>> posted this:
>>>>> Tomorrow (Thursday June 2) I am giving myself a birthday present, and
>>>>> driving north to pick up 20 lbs of fiddlehead greens and 2 pounds of
>>>>> fresh yellow morel mushrooms.
>>>>>
>>>>> Beside blanching and freezing the fiddleheads (which I will do), any
>>>>> other suggestions for marinaded or pickled?
>>>>>
>>>>> )For those unfamiliar, fiddleheads are the unopened frond of forest
>>>>> ferns. Better than asparagus, in my opinion. Much, much better.)
>>>>>
>>>>> What about the morels? I don't know how many will survive to be be
>>>>> preserved, but I'm open to suggestion there. I'm hoping for black
>>>>> morels too, but it's been too dry in northern Saskatchewan so far...
>>>>>
>>>>> Just to spread the word and support wild food harvesting, check out
>>>>> <http://prairieinfusions.com/>
>>>> For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the
>>>> latin for your 'forest ferns?'
>>>>
>>>> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
>>>> here's a good site from our Extension Service -
>>>> http://umaine.edu/publications/4198e/ with some recipes too.
>>>>
>>>> Actually, I'm looking for some pickled mushroom recipes
>>>>
>>> How about this one: http://tinyurl.com/3ms9gwx
>> That's interesting, George, especially since it's BWB instead of
>> pressure canner. Sounds similar to the flavor I'm thinking of. Have you
>> tried this one yourself? Thanks.
>>
> The only wild mushrooms down here grow on cow manure, I think some people
> eat them and see unseen things, I don't. I buy mushrooms in the store,
> hoping they are okay. No, I've never pickled mushrooms. I just firmly
> believe in the people who run that site I gave you.
Univ. of Ga. is a safe bet on canning for sure

--
Wilson 44.69, -67.3

In article >, Wilson >
wrote:

> For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the latin
> for your 'forest ferns?'
>
> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
> here's a good site from our Extension Service -
> http://umaine.edu/publications/4198e/ with some recipes too.
>
> Actually, I'm looking for some pickled mushroom recipes

I don't have the latin, but will check. Funny you should ask as I'm
enrolled in the Master Gardener program at the university here, and the
last course I too was "Botanical Latin". I'm waiting for my copy of
"Gardener's Latin" to arrive in the mail...

Do morels pickle well?

On 06/02/11 10:04 AM, sometime in the recent past Dave Balderstone posted this:
> In >, >
> wrote:
>
>> For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the latin
>> for your 'forest ferns?'
>>
>> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
>> here's a good site from our Extension Service -
>> http://umaine.edu/publications/4198e/ with some recipes too.
>>
>> Actually, I'm looking for some pickled mushroom recipes
>
> I don't have the latin, but will check. Funny you should ask as I'm
> enrolled in the Master Gardener program at the university here, and the
> last course I too was "Botanical Latin". I'm waiting for my copy of
> "Gardener's Latin" to arrive in the mail...
>
> Do morels pickle well?
I had to look up the latin, but it's just the end of the argument when
dealing with regional names. As for morels, I couldn't say. Been looking for
them, but until this year, I didn't even think there were any in Maine.

I came across the 1st Horse Mushrooms (A. arvensis) of this year on 5/30 and
their usually a Sept. find, but occasionally, a few in the spring. These
grow out of the same 'fairy ring' each year with the right conditions
Might be a day length thing.

I'm thinking that the fiddleheads might have gone by as I'm not seeing many
road-side vendors selling them - about $3.50/lb. Good luck!

--
Wilson 44.69, -67.3

"Wilson" > wrote in message
...
> On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone posted
> this:
>> Tomorrow (Thursday June 2) I am giving myself a birthday present, and
>> driving north to pick up 20 lbs of fiddlehead greens and 2 pounds of
>> fresh yellow morel mushrooms.
>>
>> Just to spread the word and support wild food harvesting, check out
>> <http://prairieinfusions.com/>
> For fiddleheads I suggest a Dilly Bean recipe. Dave, do you have the latin
> for your 'forest ferns?'
>
> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
> here's a good site from our Extension Service -
> http://umaine.edu/publications/4198e/ with some recipes too.
>
> Actually, I'm looking for some pickled mushroom recipes
>
> --
> Wilson 44.69, -67.3

I have a recipe or 2 I have saved and used somewhere, Maybe I can dig it
up tonight

"Mike" > wrote in message
ster.com...
>
> "Wilson" > wrote in message
> ...
>> On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone posted
>> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
>> here's a good site from our Extension Service -
>> http://umaine.edu/publications/4198e/ with some recipes too.
>>
>> Actually, I'm looking for some pickled mushroom recipes
>>
>> --
>> Wilson 44.69, -67.3
>
> I have a recipe or 2 I have saved and used somewhere, Maybe I can dig it
> up tonight
>
This is the first Bookmark I found I Don't think I have tried any of these
though

http://www.chef2chef.net/recipes/sea...s&sa=Sear chI will look for a more familiar one though

On 06/04/11 8:39 PM, sometime in the recent past Mike posted this:
> > wrote in message
> ster.com...
>>
>> > wrote in message
>> ...
>>> On 06/01/11 10:27 PM, sometime in the recent past Dave Balderstone posted
>>> Here in Maine, they are 'Ostrich Ferns' - Matteuccia struthiopteris and
>>> here's a good site from our Extension Service -
>>> http://umaine.edu/publications/4198e/ with some recipes too.
>>>
>>> Actually, I'm looking for some pickled mushroom recipes
>>>
>>> --
>>> Wilson 44.69, -67.3
>>
>> I have a recipe or 2 I have saved and used somewhere, Maybe I can dig it
>> up tonight
>>
> This is the first Bookmark I found I Don't think I have tried any of these
> though
>
> http://www.chef2chef.net/recipes/sea...s&sa=Sear chI will look for a more familiar one though
>
Thanks, Mike.

--
Wilson 44.69, -67.3

Dave Balderstone wrote:
>
> ... and 2 pounds of fresh yellow morel mushrooms.
>
> What about the morels? I don't know how many will survive to be be
> preserved, but I'm open to suggestion there. I'm hoping for black
> morels too ...

Fresh morels are so delicious I can imagine none being left after a
couple of meals.

Dried morels are good compared to almost anything other than fresh ones.
I would dry them not pickle them for this reason.

In article >, Doug Freyburger
> wrote:

> Dave Balderstone wrote:
> >
> > ... and 2 pounds of fresh yellow morel mushrooms.
> >
> > What about the morels? I don't know how many will survive to be be
> > preserved, but I'm open to suggestion there. I'm hoping for black
> > morels too ...
>
> Fresh morels are so delicious I can imagine none being left after a
> couple of meals.
>
> Dried morels are good compared to almost anything other than fresh ones.
> I would dry them not pickle them for this reason.

That's pretty much what I'm thinking, Doug. It took about five changes
of water, but I think I have them cleaned... The yellow morels up here
grow in sandy soil and a full of grit.

We're going to a grad party on Saturday and I'm thinking I'll do an
appetizer involving puff pastry, morels and fiddleheads just for the
"Om nom nom" factor. The rest of the mushrooms I'll dry, methinks.

They ARE tasty things, aren't they?