I always heard morells went well with eggs, so I decided to make an omlette! yum! Into the omlette also went goat cheese, shallots, and chives and spinach from the garden. I’m not going to lie — I’ve been a little chive-crazy of late.
Finders, Feeders
This past weekend, your always adventuring authors went mushroom hunting! Specifically, we were aiming to find morels, and while we didnt come away meeting the daily 3 gallon limit, we still had a pretty decent haul, especially compared to the measly two I found last year. Usually, I like simply frying up my mushrooms in some butter and eating them on toast, but I wanted to try something different this time around. I’m glad I did — I combined the morels with some wine, cream, shallots, and chives and mixed it with one of my favorite, mushroom-like pasta shapes for an absolutely amazing meal. I previously enjoyed morels but didnt consider them to be anything special, but their flavor really came through in this dish. Definitely a keeper!!
So many blueberry flowers! Hoping the nearby flowers we planted draw plenty of honeybees!
The oysters on the beach were some of the biggest I have ever seen. They were a bit too large for eating a lot of them fresh on the beach, but the perfect size for oyster stew!
We ate the clams too fast to take any “before” photos — seen here is the delicious aftermath. The cockles (bottom photo) were by far the meatiest and best tasting.
I went shellfishing on a local beach recently, and came home with a whole variety of goodies. Stay tuned for more photos!
These mussels were EVERYWHERE, and by far the easiest to gather, provided you don’t mind the occasional barnacle. Amazing when steamed, especially with a little curry paste!
In the winter time, when the earth isn’t being super productive, foraging takes on new meaning — hunting for awesome manager’s specials! This steak was only a couple of dollars and became several delicious fajitas.
Turns out gravlax is super easy to make yourself! served with cream cheese, cucumber slices, red onion, and dill on a real new york pumpernickel bagel.
The amazing thing about quiche — you can make it as fancy or as simple as you want, and it will always come out amazing. This quiche was a fancy experiment — carmelized onion, candied bacon, sweet potato, arugula from the garden, and deliciously curdled cream.
Personal pot pies for pi day! (With vegetarian curry)
