Archive for the ‘Fungi’ Category

Remembering Summer on a Snowy Day Like Today…

Thursday, December 18th, 2008

On a day like today when I’m battling a firmly established head cold and am hunkered inside watching the snow come down and perennials crash below a blanket of the white stuff, I take a moment to be thankful.

One Veggie Bed Blanketed in Snow

One Veggie Bed Blanketed in Snow

I am glad for all of the work I’ve put into the garden through mulching, proper pruning and watering to prepare it for weeks like these when the temperatures hardly make it above freezing. And mostly, I’m thankful for all of the food my garden yielded in the past season and all of the work I put into preserving it for winter.

When I’m sick — and especially when I’m sick and its frozen outside — the last thing I want to do is head to the grocery store. So, knowing I can pull out frozen homegrown (or farmer’s market) green beans, tomatoes, carrots, corn, basil, king boletes; and dig through cellared potatoes, garlic, squash and onions; and soak dried cranberry, kidney and red beans to make a pot of fresh soup gives me a bit of relief. Together with a bit of broth or even water, with a dash of black truffle salt, I can pull together a meal without much effort.

Bountiful Veggie Bed in July

Bountiful Veggie Bed in July

In September I wrote a post questioning whether my laborious food preservation work was worth it. Today I know that it was. It’s back to the sofa to curl up under a blanket, watch the snow and read a good book. And maybe I’ll pull together another pot of soup later on and make a salad from the greens I cut from the garden last week before the freeze hit. And, if I get ambitious, I might even bake some bread to go along with the soup — or slather it with some of the apple butter or huckleberry jam I put up with the sweet fruits of summer’s bounty.

Or, if my cold gets the most of me, I might just defrost one of the many tomato soup batches I made last summer in anticipation of a cold winter ahead. Really, though, I hope the cold goes away. I’m very wistful for a summery Lemon Verbena martini right about now!

Want to remember the warm days of summer and the bountiful harvests? Reminisce with me here:

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Why are Bees Disappearing & What Can We Do to Help Their Populations?

Friday, November 7th, 2008
Danty Heuchera is a Tasty Treat

Danty Heuchera is a Tasty Treat

Anyone in tune with popular media has heard that bee populations are dieing out and have been in decline for several years. In my own very diverse garden I’ve noticed a huge decline in honeybees. I use no pesticides, and I provide a diverse array of food sources for all bees. Still, this year my carpet of blooming thyme is visited by just a few bees at a time and the usual incessant buzz is nearly silent this year. Despite knowing that the bees are in decline, most still wonder why this is happening. There are several theories to choose from. I’m sure there are more theories than those I’ll discuss, and I look forward to learning more from your input into this discussion.

Colony collapse disorder is the term used to describe the losses where suddenly all of the worker bees just take off, abandoning the hive – baby bees and all. But why and where are they collapsing to?

  • Dead beat dads: Some will say the bees are just stressed out and can’t take it – kind of like a deadbeat dad that hits the road. But all the dads leaving all at once?
  • A fungus among us: When adult bees are infected with disease, such as gut fungi, they will fly away to die alone in order to save the hive. The question is, why is the entire hive flying away rather than just one bee at a time?
  • Vampire attacks: Yes, I said it. Vampires, well vampire-like mites that suck the life out of a bee are infecting hives. But these have been around for 30+ years in the U.S. and predate the huge population declines we’re now seeing.
  • A Pesticide by any other name is still a pest: Sevin, aka Carbaryl, is out there, and it is killing bees. It’s actually been killing bees since it was introduced in 1958. Maybe it’s reached levels that are contributing to colony collapse disorder, maybe not. And, yes, there are other pesticides that kill bees.
  • Flowers aren’t as fragrant as they used to be: Earlier this year a UVA study introduced a new theory – that pollution is contributing to reduced fragrance paths for the bees to follow. So, if the bees are confused or just can’t find food near their home, maybe they’re hitting to road to a new location where they can find food?
Resting in the Campanula

Resting in the Campanula

Well, if the scientists dedicated to this problem haven’t figured out why the beehives are collapsing and why the bee populations are in serious decline then certainly I can’t give you the answer. Still, what I can do is give you some ideas to help us work together to repopulate our bee communities:

  • Take up bee keeping: If you live in an outlying area, think about starting up hives of your own. You’ll bring in bee populations, have a wonderfully pollinated garden, be able to study how the hive performs and have honey galore from your own local source.
  • Leave off the pesticides: Practice integrated pest management (IPM) and think before you apply a chemical to your home or garden. Products like Sevin are sold as harmless despite continued research exposing them as toxic to humans. And, read the labels on all pesticides. Trade names may change despite keeping ingredients the same. Sevin is, after all, Carbaryl in sheep’s clothing. Oh, and one more note on these pesticides. Realize that when you kill off predators like wasps, hornets and yellow jackets, you are disturbing natural ecosystems. The beneficial predators (aka wasps, etc.) take longer to repopulate than the pests (aphids, cabbage loopers, tent caterpillars, etc..). Once you’re out of balance; it can be hard to get back into balance.
  • Plant diversity: By providing a wide array of blooming plant materials you will give the beneficial insects the food sources they need to keep their populations high and our gardens blooming for generations to come. Remember: If the bees aren’t here to pollinate the flowers, then our plants die. If our plants die, so will we.
Kent Beauty Oregano Visited By Honeybee

Kent Beauty Oregano Visited By Honeybee

Following are some great plants and planting ideas to incorporate in your garden for the bees:

  • Fruit trees: These bloom early in spring as the orchard mason bees come out briefly. Orchard mason bees are non-aggressive, small black bees that love orchard fruits. It’s not unlikely for you to miss them during their brief active cycle in spring.
  • Herbs: Bumble bees and honeybees alike love herbs like thyme, oregano, rosemary, lavender and sage. Hey, and the hummingbirds love lavender and sage too!
  • Berries: Again, the bumblers and the honeybees vie for the chance to spread pollen from one blueberry to another. And raspberries? Well, I’m glad they all get pollinated and then set fruit. Ahead of fruit set, my canes are a-buzz for weeks!
  • Fruiting vegetables: I call them fruiting vegetables because I’m encouraging you to plant tomatoes, eggplants, squash, cucumbers, green beans, peppers and peas. These plants provide their fruit for us to eat – despite the fact that we call their fruit a vegetable! Bring in the food crops and bring in the honeybees.
  • Vegetative vegetables: These are the ones that produce leafy, stalky food that we love like cabbage heads and unbloomed broccoli bunches. And what if you get a cabbage looper worm? Well, if you’ve got parasitic wasps and yellow jackets cruising the garden, they’ll snatch’m up or lay an egg in them faster than the green crawly can fatten up. And, if you’ve got a chicken, robin, or house finch pecking around, she’ll thank you for the tasty snacks you brought home for them.

Hopefully, you’ve gotten the message that by providing a natural, pesticide-free habitat for bees and birds, particularly by planting edibles for yourself, you have the opportunity to create a complete ecosystem. The bees pollinate the plants. The wasps parasitize the pests. The birds pollinate the flowers and eat the pests. And you? Well, you benefit from a healthy planet and a garden that feeds you organically and locally.

For additional reading:

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Farmer’s Market Black Truffles

Thursday, October 30th, 2008

I often talk about foraging my way through my local farmer’s market and around my neighborhood during harvest time. It’s not true foraging like the folks at Foraged and Found do. They really get out in the woods and find wild treasures. When I’m “foraging” at the farmer’s market, I make sure to stop by their booth to pick up a few treasures.

Ripening, Unwashed Black Truffles

Ripening, Unwashed Black Truffles

In spring, I jump on the morels…and cook them! In late summer, I stock up on hand-picked Wild Huckleberries. I gorge on them and freeze some to enjoy later in the winter. In fall, I try out all sorts of fungi, ranging from sweet, woodsy chanterelles to musty rich boletes to icicle looking old man’s beard to odd fans of cauliflower blooms and when I’m really lucky, I stock up on black truffles.

Yes, here in the pacific northwest we do have black truffles growing in our woods. Apparently, they’re partial to our native Douglas Fir. And these guys know where to find them. And, no, they aren’t cheap. But a little goes a long way.

Black Truffles in Salt & Risotto

Black Truffles in Salt & Risotto

I’ve taken basic mushrooming classes and am a card-carrying member of the Puget Sound Mycological Society. But, I don’t think that makes me any kind of mushrooming expert. You’ll definitely want to contact this, or your own local society for mushroom identification, edibility and other information.

A couple of big warnings I got in my mushrooming class is to cook every mushroom I think about eating, just to be safe. But, then I buy the black truffle and am told (and read in many places) to not cook this one. Being a scardy-cat, I did try cooking some shavings into almost-finished-cooking scrambled eggs. The result was all-egg-no-truffle flavor. Part of the problem was the cooking; part was a not-quite-ripe truffle.

Black truffles emit a sweet, earthy, chocolatey aroma as they ripen. It is the fragrance that is potent. I kind of wonder how much flavor there really is, ever. So, some of the things I’ve done with my collection of ripening truffles:
  • Thinly slice and air dry on food dehydrator trays. I don’t turn on the dehydrator as I don’t want to heat/cook the scent out of them.
  • Add dried bits to high quality sea salt to infuse the salt with the fragrance
  • Scrub a couple of truffles clean and drop hole into a bottle of olive oil to infuse oil with truffley-goodness.
  • Put a ripening truffle in a paperbag. Don’t wash it as it will store better dirty. Place the bagged truffle into a ziplock bag filled with risotto to infuse the uncooked grains with a fantastic truffle aroma.
  • Scrub clean ripe truffles and freeze whole or sliced to use later.
  • Squeeze, touch and sniff daily. I don’t want them to “go over the hill”, so I check my ripening truffles regularly. They seem to be storing well in the fridge in a sealed glass container. I do get some sweating in the jar, so I check to be sure that isn’t causing “resting spots” on the truffles, ripening them too fast.

I’m definitely learning more about these little oddballs. My kitchen (and probably most of my house) smells like truffles now that I have some drying. And I love it!

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