Medicinal turkey tail mushrooms wild harvested from dead trees. Extracts of it are currently used in N.American medicine to inhibit the growth of cancerous tumours and treat chemo symptoms. It is more potent than chaga and much, much more sustainable to harvest.
@MMCollyer @tiny_direwolf Thank you for the recommendation! Bane Folk is our offshoot just for plant medicine. Same recipes we used under the Fern & Fungi banner. 😉
Hosted a mushroom identification walk today, even after rain the forests are still too dry from summer drought (hence our lack of posts), but despite this we found some forest magic.
Our white oyster mushrooms are fruiting under the crabapple trees and they look beautiful! Alex grew them from spore to spawn to these fruiting clusters. The two year old loves picking them with his daddy.
Morels have still been popping up in our yard thanks to the cool weather. Should be lots of mushrooms popping up this weekend for our public mushroom foray, especially if we get a warm day or two! See our website for more info: https://t.co/Iy9cQsg8Lj
Thimbleberry is returning to the valley. When I was little my Kwakwaka'wakw babysitter took me to the forest on Cormorant Island and showed me how to harvest thimbleberry shoots, peel them, and eat them raw, dipped in sugar. My hunter-gatherer brain remembers it as clear as day.
Even though we only found a little handful of morels every day, it really adds up at the end of a week —enough to cook a feast for the whole family. They store up to 5 days in the fridge in a paper bag and that bag inside a plastic bag (repurpose what you can).
Ramps are in season! To harvest, cut only one leaf from each plant (most only have 1-3 leaves per root right now. Roots take 8 years to develop so we only take the leaves. Dry them for wild garlic powder, purée for pesto, or use as you would fresh chives. Super garlicky!
Many thanks to everyone who came out to our mushroom foray today! Over sixty people of all ages is the biggest turnout we’ve had to date. It was perfect weather for mushroom foraging and we found a very diverse amount of spring fungi.
Recipes from “The 3 Foragers” for three different types of chaga-maple candy using only chaga and fresh sugar maple sap! Definitely on the to do list as maple tapping weather has just arrived in the Ottawa Valley. https://t.co/Ooknch2voZ
“Dried mushrooms need to be reconstituted with water before you can use them, and this produces two wonderful things: the mushrooms themselves and their flavorful soaking liquid.”
https://t.co/0W3LHdA2K6
Happy Valentine’s Day folks! We are still here, just buried under a whole lot of snow! Sarah drew these mushroom valentines today to share with you and your favourite mushroom lover. Cheers!
Winter is here to stay and it’s time to embrace it with some foraging fun. It’s a good time to wild harvest chaga and balsam fir needles to make tasty treats! Sarah’s recipes for chaga hot cocoa, balsam fir hot cocoa, and balsam fir liqueur and syrup: https://t.co/Cqw0LctRVQ