Shopping in the Wild


Hi, Darnell and I have been out at it again. Finding things of use that God created @ The Free Grocery Store. Darnell brought home a few wild onions and one wild carrot. Yes we progress slowly. It’s wise to do that. Haven’t done anything with the carrot but it’s in the crisper just waiting.It looks kind of gnarly, doesn’t it but I bet it will taste better than it looks.

Wild Carrot & Wild Onion

Then he went back and gathered a bunch of onions.

Bunch of Wild Onions

After they were washed, I  took the roots and outer skin off. The green parts that were tender, I chopped up, put on a baking sheet, and put in the convection oven @ 170 degrees F. and dried them for an hour. I can store them for use in cooking in the winter. The bulb part, I used to make a salad dressing.  It reminded me of Sweet Vidalia Onion Dressing which I really love. Here is the recipe for my onion dressing.

Jan’s Onion Dressing

1/2 cup wild onion bulbs

1 cup olive oil

1 heaping Tablespoon minced Garlic

1 Tablespoon Basil

1 Tablespoon Italian Seasoning Spice

1 Tablespoon Lemon Juice

2 Tablespoons Apple Cider Vinegar

Salt and Pepper to taste

Put all ingredients into a blender. Pulse untill dressing is combined and the consistency is  finely minced.

Put in a jar and store in the refrigerator.

We had a salad for supper and it was so good!

The next harvested thing is the wild carrot and I am going to scrub till I remove the surface root hairs off it. I will sample a thin slice raw to see if it could be used in a salad then steam the rest sliced to see how it tastes cooked. I need to see if the center core of the root is woody. I think this is a young one so it may be tender. I will have to see.

The next found food we brought home, we found on the way home from a trip to town. We have a 55 gallon aquarium and we are going to give it to our oldest son for them to set up. I know the grand-children will enjoy it. We had about 20 fish and we had a pump crisis and lost all but 2 fish. A large Tin Foil Barb that was about 8″ long and a Spotted Plecostomus that was about 6″ long. My grand-children are going to  want to pick out the fish themselves so we took the two fish that were left to an Aquarium Store and they took them and will sell them to someone who wants that kind of fish. We have enjoyed them and I am going to miss them. The sounds from the Aquarium of water falling like a waterfall, I will miss also.  We are trying to simplify a bit and that’s good.

As we were coming home, Darnell spotted some Asparagus growing wild on the side of the road. He stopped and picked it. He didn’t find a lot but it was enough for us to add a nice vegetable to our supper and we could savor the treat. It was delicious. I washed it and put it on a cookie sheet and put it in the oven after I drizzled a little olive oil and sea salt on them and tossed them to coat it all over them. At 350 degrees F. they cooked for about 10-12 minutes. When I took them out, they were crispy tender and so fresh and good. I love it when you can cook something that has picked such a short time earlier.

Sunday is Mother’s Day! I miss my Mom but I have a wonderful Step-Mom. She is such a good Mom and I know I didn’t make it easy for her. My Mom died when I was 13 and I was pretty hurt, mad, and a few other things. I felt pretty ill prepared for her death and wasn’t ready for the changes that lay ahead. I think I gave everyone a hard time. I truly regret that. Especially when I became a Mom myself and understood what a hard job (layered with love and joy) it was. I was deeply thankful that I could turn to God for answers I didn’t have. I know He gave me wisdom many time and gave my children short memories when I made horrendous mistakes. …. and they lived through it all. They just don’t have enough training for the hardest job in the world.

I want to wish you a Happy Mother’s Day! I hope you have a wonderful life and I applaud your creativity. I feel honored to have met some of you. You are enriching my life. Thank you! Thanks for joining me as I journey along my garden path.  Come again soon.   Jan

Chicken of the Woods


2012.4.30 Chicken of the Woods

Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species are commonly known as sulphur shelfchicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken. The name “chicken of the woods” is not to be confused with the edible polyporeMaitake (Grifola frondosa) known as “hen of the woods”, or with Lyophyllum decastes, known as the “fried chicken mushroom”.

http://en.wikipedia.org/wiki/Laetiporus

Wow! About 23 inches and over 13 inches deep. We were so excited!

I checked to see if the was any other mushroom that looked like this that was poisonous on the internet. None!

I cut a piece of the mushroom and laid it on my skin to watch for a reaction. None!

Took pictures of this monster. I had never seen one except on the internet.

Darnell walks the dog most of the time. Her name is Miah. They walked way out back of our place and to the edge of the woods. About 4 steps into the woods he saw the mushroom, larger than life clinging to the side of a maple tree.

This is what I read at this site: http://americanmushrooms.com/edibles4.htm

David Fischer, Author of Edible Wild Mushrooms of North America (1992, Univ. of Texas Press)

SULPHUR SHELF MUSHROOMS GROWING ON ANY CONIFER TREE (PINE, HEMLOCK, SPRUCE, FIR, LARCH/TAMARACK, ETC.), EUCALYPTUS, OR LOCUST TREES SHOULD NOT BE EATEN! Also, as with a number of wild mushrooms and many other foods (e.g. shellfish, peanuts, and milk products), some individuals have allergic reactions to this particular species. (That’s why it was important to identify the tree. Oak or Maple is fine.)

Few edible wild mushrooms are considered as exciting a find as the Chicken Mushroom or Sulphur Shelf. It has a unique mushroomy flavor and a slightly grainy, meaty texture, and a single dead tree or log will often produce ten, twenty, thirty or more pounds! Because of its texture, the Chicken Mushroom or Sulphur Shelf is a fine candidate for fresh-freezing, so such a large fruiting needn’t go to waste. The trick is to cut the Chicken Mushroom or Sulphur Shelf into pieces of appropriate size for the cooking pan before freezing (blanching is not necessary) and, most importantly, when you’re ready to use some, do not thaw them first: have the cooking pan heating before you even open the freezer door!

Sauted Chicken of the Woods Mushroom with Garlic and Onion

On to cooking and the taste test:

I was doing a sample for taste testing so I kept the amounts small.

1 cup Chicken of the Woods Mushroom, chopped

1 tsp. Garlic, minced

1/4 cup Onion, minced fine

1 tsp. Chicken Soup Bullion (Paste)

Olive oil

2 Tablespoons Flour

1 cup Milk

Using a Cast Iron Pan heated to medium with a tablespoon of olive oil, add chopped Chicken of the Woods mushroom. Cook till starting to brown. Add onion and garlic and continue saulting till oil is absorbed.

Add more oil

add flour

Added chicken bullion paste

and milk and let it simmer Season with Salt and Pepper to taste. Continued to be a little  rubbery but did get a little better.

This is an experiment and I read several places and this appears to be the  common way of cooking it.  You can serve over toast or  rice or potato.

We cautiously tasted it. It tasted good but did have a slightly rubbery texture to it.

While I know I will continue my search as to how to prepare it, I know this was a good start. Darnell and I both ate what I prepared and neither of   us had any reaction. Next time we will eat a little more. From all I read, when foraging it is good to add things into your diet gradually so that is what we will do.

How to Harvest the Chicken of the Woods

This is exactly the way this went today. We harvested it without knowing how to do that. We used to say in WV, ” I got the cart, the horse before”. That is what we did. Next time we will do the harvesting right.  You are supposed to not break it from the tree with your hands which we did. Take a knife and just cut the outer rim of the mushroom. Pick the smaller sized ones. This in itself may take care of the rubbery texture since this was a very large one. Next time we will harvest the smaller one. Since they said that it could be frozen with no preparation beforehand, we froze the rim of the mushroom. I will try again another day to see if I can improve the texture either just by picking a smaller one or by how I cook it

This was such an exciting adventure!

These are the jewels of life, to get to experience things out of the ordinary.

So glad you were here so I could share the experience.

Come on over anytime.     Jan

The other mushroom you may see growing near where the Chicken of the Woods Mushrooms is growing. It is called the Hen of the Woods Mushroom. It looks like a Hen with her head tucked under her wing. It has a feathery look to it. Check out another picture of the Chicken of the Woods Mushroom. Looks like shelves on the tree.

Hen of the woods mushroom

                                                              Laetiporus gilbertsonii
Chicken of the Woods
Sulfur Shelf Mushroom

Journey Along the Garden Path

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