Classification & Identification: Still Waiting For Spring in Wisonsin While we cannot get into our snow covered woods just yet… We’ll look at the Half-Free Morel, which is often one of the first mushrooms of the Morchellaceae family in the Order Pezizales to pop through the foliage in spring. This classification of fungus represents all kinds of morels, some “Cup-shaped” fungi, the Verpa and several other shrooms. -Pezizales is defined and characterized by having an Asci – [A sac or crevice  in ascomycetes (any fungus…

Allium Tricoccum, AKA:The Ramp! One of the (if not thee) most recognizable wild edibles boasted by seasonally driven restaurants (toting fresh Spring menus) scattered about the northern hemisphere. The Ramp (known by many names; Wild Leek, Ramsons, Wild Garlic, Wood Leek or Spring Onion… just to name a few) has grown in popularity with the gastronomic explosion that has occurred over the past decade. Prior to this stardom, the delicacy was harvested for centuries heralded as the best kept secret of so many foragers past. An Ingredient from…

It is too often that perception and preconceived ickiness stop people from truly understanding the beauty and full capacity of an ingredient. The Beet, in my opinion, is at the forefront of this dastardly sin. There are lovers and there are haters; It is the haters who are my motivators. The argument, “It tastes like dirt” is a popular scapegoat catchphrase. Simple understanding (and highschool catty undertones) can clear this up, right quick; Beets grow in dirt… Perhaps you shake it off before you eat…

I was first introduced to “Chaga” at the St. Paul Farmer’s Market, in Lowertown, many years ago on a trip to the cities. A gentleman with a table full of small 2 oz plastic portion cups which were also filling a trashcan next to him (not that it makes a huge difference, but it did kind of kill the  “hippy/natural holistic” vibe that he was selling) beckoned the Ol’ Lady and I from across the pavillion. He offered a sample of his “Chaga Tea.” He…