Weekend Homesteader

Creating a sustainable lifestyle, one weekend at a time.

Tag: wild mushroom

Available for Sale Now

Please see the bottom of this page for updates, sale prices, and delivery options.

Eggs, rabbits, maple syrup, and more…


February 2017 was a month for the record books. Unseasonably warm days melted away the winter snowfall and a mid-month rainfall caused flooding in many areas. Not your typical February in Minnesota. The last time it was this warm for this long was in 1981, and I was two.

Fortunately for us here at the homestead the warm weather only caused mild excitement. It prematurely caused the maple trees to start dripping sap. It’s the earliest sap run during my short tenure in the sugarbush. Now I find the maple syrup season is already upon us. I am still working on winter projects, but now must divert my attention to springtime tasks.

I tapped half the maple trees on Wednesday the 15th and evaporated the first batch on Monday the 20th. This year I’m using a Brix refractometer for the first time to ensure I don’t over-boil and waste any syrup. Previously I’d been measuring the temperature only and calling it good when the syrup reached 219 ºF. However, with this tool samples were taken at late stages of the evaporation process to ensure a minimum sugar content of 66 Brix. I’m counting on a lot less wasted, over-heated syrup, which has the tendency to crystallize and require the addition of water and reboiling. The sap sacks and sack holders I use can be obtained by following the hyperlinks, although they’re cheaper at a local farm supply store.

For the second year I’m using the evaporator pan I inherited from my father-in-law. Pictured above, it’s been in their family for three generations. My family makes it the fourth generation. My wife’s great grandpa used this pan back before 1953, when that picture was taken, and I’m using it today. The sentiment, “they don’t make things like they used to” rings true with this evaporator. It’s solid, reliable, easy to clean, and a real work of art. It’s a 60 gallon galvanized steel pan that has seen thousands of gallons of sap reduced to delicious syrup over the years. 2016 reserve stock and 2017 quarts of early-season, light amber (Grade A) syrup is for sale now.

The Black Australorp chicks are almost 16 weeks old now. The juvenile hens, which are also known as pullets, have been off the heat lamps for a several weeks. Last weekend I moved them from the heated brooder to the woodshed-turned-coop with a door to the pasture in which they will, snow having melted, explore the landscape for weeds and insects. I expect to see eggs from the hens as early as mid-April and will make them available for sale immediately.

The chick brooder will receive a makeover and will be repurposed as rabbit colony housing for soon to be acquired Champagne d’Argent’s or another similar meat breed. The Cuniculture plan is to start with one buck and two does and grow the herd into a reliable source of protein to offer for sale to restaurants and markets.

Items available from the homestead will vary seasonally and by demand. Look below for current items for sale and contact me here for delivery options in Central Minnesota and the Twin Cities Metro area.

On sale now:

Maple Syrup. Wood-fired, small batch pure maple syrup – $20/qt

Chaga. Wildcrafted beneficial birch tree fungi. Chunks or ground – $3.50/oz


Available beginning mid-April:

Cage Free, no-soy, organic fed chickens eggs – $6.00/doz (discount for prepay)

Rabbit. Pasture raised, organic pellet supplemented fryers – price per lb TBD


Available in late spring – late fall:

Foraged wild mushrooms – priced by variety per weight as items become available

Organic, non-GMO produce – price TBD

Be a Hunter/Gatherer – Part Three

Mushrooms – Part Three

Turkey Tail & Chaga

In the first of this series, “Be a Hunter/Gatherer”, I shared my experience foraging for, harvesting, and preparing mushrooms, namely, the Giant Puffball and Chicken of the Woods. In the second article, “Be a Hunter/Gatherer – Part Two“, I tips for finding and preparing  Lobster Mushrooms and Morels.

Before consuming wild mushrooms you must be able to positively identify them. Get a field guide and get comfortable identifying fungi and their development stages before you handle any. Misidentification can lead to serious sickness and even death. If you’re looking for a mushroom identification book, pick up “Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide”.

 

On to the mushrooms!

Turkey Tail and Chaga mushrooms are very different from the other mushrooms featured in this series, as they are not the type of mushroom you consume for their delicious, earthy flavors. In fact, neither of these two are tasty treats, but are instead used for their medicinal properties. Not as painkillers or hallucinogens, but as natural immunostimulants, with anti-tumor properties, and as anti-inflammatory and antiviral/antifungal remedies.

Turkey Tail (Trametes versicolor) is very common in most forests around the world. It grows on dead and downed trees, stumps, and branches in fall-colored, fan-shaped, clusters resembling a wild tom turkeys tail. Coloration varies during development, by location, and with seasons. I overlooked these mushrooms all my life until I developed an interest in hunting and gathering. They have gills underneath, with a leather-like or rubbery texture when collected. It’s not an impressive mushroom upon inspection, but as a potential treatment for cancer and a beneficial anti-oxidant that can be added into your diet with ease, it’s amazing.

Turkey Tail Mushroom

Turkey Tail Mushroom

Preparation takes a little time but isn’t hard. After gathering several good species, clean off the dirt and dry it in a paper sack or food dehydrator. Once brittle they can be ground in a sturdy coffee grinder and seeped like any other loose tea. Put as much in as you can fit into a filter and enjoy. For the most benefit, warm at a low heat for several hours in a pot and then filter into your tea-cup. Turkey Tail isn’t a particularly flavorful tea, but that’s not exactly what we’re going for here with this one…


Chaga

Chaga

Chaga (Inonotus obliquus) too, is a mushroom that’s sought after for its medicinal properties. It has a high level of antioxidants, B vitamins, and minerals like copper, calcium, potassium, manganese, zinc, and iron. Is it your replacement daily supplement? Well, if you have enough of it, it’s worth far more at the market than your cute little multivitamins.

Growing from birch trees in northern climates, and only for harvest during the bitter cold of winter, chaga is difficult to come by. When you see it, you might not even recognize it. It looks like a large black woody growth growing out the trunk of the tree. It can easily been overlooked. Fortunately, it doesn’t have any other look-alikes, so if you harvest what isn’t actually chaga, you’re probably just ingesting a dead tree branch. Key indicators are the interior color once sawed off the tree. And yes, you need a saw to harvest this fungus.

Keep it in cool, dry, dark storage and break off chunks to be ground in a powerful grinder. Prepare similarly to the Turkey Tail as described above. For maximum benefit, Chaga needs to go through an extraction process in order to make most of the beneficial properties available to our digestive systems. There are a ton of resources online that explain in great detail the benefits of Chaga. I’ve begun to include this in selection of regularly consumed teas and tinctures. And if I ever have any extra, I’ll sell you some – at a premium…


I hope you enjoyed the Hunter/Gatherer series on Mushrooms and my personal take on some of the greats that I’ve had the joy of harvesting and preparing. If you want to see more content about homesteading and hunting and foraging, follow my blog to receive notification of updates in your email!

Be a Hunter/Gatherer – Part Two

Mushrooms – Part Two

Lobster Mushroom &  Morels

In the first of this series, “Be a Hunter/Gatherer”, I shared my experience foraging for, harvesting, and preparing mushrooms, namely, the Giant Puffball and Chicken of the Woods. Something worth mentioning about these two mushrooms is that, since they are readily available and usually large, it’s uncommon to be able to eat the whole thing at one setting. To preserve any leftovers, I recommend you dehydrate the giant puffball mushroom and either freeze or can chicken of the woods.

Remember, before eating wild mushrooms you’ve collected you must be able to positively identify them. No need to throw experience to the wind because you think you can now eat a mushroom that killed our ancestors a couple thousand years ago. Be smart and do your research. Get a field guide and get comfortable identifying fungi and their development stages before you harvest and eat any. Misidentification can lead to serious sickness and even death. If you’re looking for a mushroom identification book, pick up “Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide

On to the mushrooms…

While cleaning up around a tree that had blown down during a storm this summer, I saw what looked like a red/orange daylily peeking out of the deadfall. Something that brightly colored among the typical browns and greens of the landscape really stood out to me. I quickly took a closer look and was excited when I discovered it to be a Lobster Mushroom. This is the prettiest mushroom I’ve ever seen. Hypomyces Lactifluorum, as they’re known, is actually a parasitic fungus that attacks other mushrooms, giving them that red/orange color and the subtle scent and flavor of, you guessed it, lobster! I was so happy to find this little gem in the yard. Start looking for these mushrooms in mid-summer.

Lobster Mushroom

Lobster Mushroom

Preparation is easy. Gently clean off any dirt and and heat them with butter and oil. Then add them to a dish that complements seafood. Occasionally you’ll find these dried and for sale in specialty stores, too. I’ve enjoyed this paired with creamy or buttery pasta dishes and white wine, or even mixed with more flavorful dishes and red wine. If you can’t eat all of the lobster mushrooms in one meal, drying them is a fine option, as the flavor and aroma of the lobster is intensified when dried.

LOBSTER MUSHROOM IN TOMATO CREAM SAUCE

This is a light tomato sauce, enriched with cream, to be added to your favorite pasta, along with the sauteed lobster mushrooms.

SERVES 4

Ingredients

Large, fresh lobster mushroom
1 tbsp. olive oil
1 tsp. of butter
2 small cloves garlic, peeled and minced
2 cups canned crushed tomatoes
3 fresh basil leaves
1/4 cup heavy cream
3 tbsp. Parmigiano-Reggiano, freshly grated
Salt and freshly ground black pepper

Instructions

  1. With a dry brush, wipe away dirt from lobster mushroom and slice or chunk.
  2. Heat the oil and butter in a saucepan over medium heat. Add the garlic and lobster mushroom and saute until just beginning to color, about 1 minute.
  3. Throw in the tomatoes and basil and increase heat to simmer, stirring occasionally, until sauce is thick and has reduced by half, 15-25 minutes.
  4. Add cream and parmigiano and stir to combine. Season to taste with salt and pepper. Serve with your favorite cooked pasta and enjoy.

Arguably one of the tastiest wild mushrooms around is the Morel (Morchella Americana or Ulmaria). Readily available in stores at a premium price, you will understand why they are so expensive after trying to forage for wild morels on your own. Don’t even bother looking unless the conditions are just right. Look in ‘springtime’ when the temperatures are around 60 during the day and in the 40’s at night. Generally they’ll show up wherever they’ve shown up before, but if you haven’t found them yet, look around ash and elm trees and keep a keen eye. They blend in very well with the landscape. I’ve probably walked over morels for more years than I’ve known to stoop down and pick them up.

If you’re unsuccessful in gathering morels, you likely have a family member or friend that can cue you into the joys of morel mushroom hunting. Positive identification will reward you with a tasty treat.

Morel Mushroom

Morel Mushroom

Like other wild mushrooms, the morels firm texture and strong flavor stands up as it’s own accompaniment to a meal of steak and earthy vegetables. There are many recipes for morels, but I encourage you to clean them gently in water, slice in two, heat with a little butter to saute. If you’re fortunate to find enough of these and don’t eat them all at once, drying them and freezing them is an excellent way to preserve them until the next meal. Enjoy the tastiest wild mushroom I know!

Next in “Be a Hunter/Gatherer – Mushrooms: Part 3”..

I’ll share my experience with mushrooms known for their antioxidant properties, health benefits, and usefulness.

What have you found while foraging for wild edibles? Do you have a favorite way to prepare morels and other mushrooms?

Be a Hunter/Gatherer – Part One

Mushrooms – Part One

Giant Puffball & Chicken of the Woods

One goal of starting the homestead lifestyle was to satisfy my desire to be able to provide directly for my family from the produce I could sow, grow, and harvest, thereby reducing reliance on a supermarket for some things, reducing the cost of purchasing those items, and improving the overall quality of produce that we consume. One of the things I still have not accomplished, however, is planting a garden…

So while I have yet to prove myself as an agriculturist, I have been successful in providing for my family as a modern hunter-gatherer. While some nomadic hunter-gatherer tribes still exist in remote parts of the world, I don’t have to go live with them to appreciate the principals of their diet. Heard of the Paleo diet? Well the Paleo diet is based on what is believed to have been eaten by early humans prior to processed foods entering the scene 1000’s of years ago, and consists primarily of meat, fish, veggies, and fruit. You know… whatever you can hunt and gather. I don’t follow the Paleo diet right now so can’t get into the details of it. But in this feature series, “Be a Hunter/Gatherer”, I will share the successes I’ve had on the homestead participating in the method of hunting and gathering for sustenance on the homestead.

To start off this series, I begin with the most unique gathering success I’ve had on the homestead. That is of foraging for wild mushrooms. I’ve always loved mushrooms. Portabellas, button, shiitake, oyster, crimini, to name a few well-known varieties. Put them on pizzas, in pastas and lasagnas, top steaks, or slice into spicy fusion dishes, mmmm – mushrooms. But it wasn’t until the fall of our first year on the homestead that I discovered the rewards of foraging for wild mushrooms on the property.

Prior to foraging for and consuming mushrooms in your own backyard, you will need to be able to positively identify any mushrooms you find. A disclaimer not to be viewed lightly is that misidentification can lead to sickness and even death. Find a trustworthy identification guide and study it well. For those just picking up an interest in the subject I recommend the advice of David W. Fischer in his book, “Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide”. He has not steered me wrong yet and even has an online guide if you happen to have an internet connection while foraging. Forage informed!

The first mushroom I found while foraging through the woods at home looked like a kids volleyball lying on the forest floor. It was large and white, round with a smooth surface and had no gills.

I’d found a Giant Puffball! That puffball, pictured below, was found just a few feet off the path growing next to a large oak tree. It stood out, as you can imagine, against the dark browns and greens of the forest floor around it. In fact, I’d walked right by it a few times thinking it was a volleyball that someone was playing with and had left in the yard. Officially, Calvatia Gigantea, these mushrooms are fairly widespread and common, growing from spring to fall in the rich soil of fields, woods, and gardens in the Upper Midwest. They are easily identifiable and have no poisonous look-alikes, so are relatively safe for the novice mycophile. They need to be harvested when they’re young and firm. Once they begin to yellow, though, they’re not worth the effort and are more fun to blow-up with tannerite.

Giant Puffball Mushroom

Giant Puffball

To prepare a giant puffball you begin by peeling off the outer layer, Then slice or dice it into a manageable size. Saute them in good olive oil or fat until they’re golden brown and lightly season with salt and pepper. This way you can taste their mild, nutty flavor. Or, prepare them breaded for a crispy exterior with a marshmallow texture on the inside. The first time I had these I wasn’t a fan of the texture, so the recipe below suggests blending them until smooth if you find that your palate agrees with mine. If you have enough, cook and freeze it in airtight bags for sauteing again at a later date!

 

PAPPARDELLE WITH WILD PUFFBALL MUSHROOMS

SERVES 4-6

Ingredients

6 tbsp. unsalted butter
3 medium, chopped, peeled shallots
2 lb. puffball mushroom
½ cup heavy cream
Salt
Freshly ground black pepper
1 lb. pappardelle (homemade if possible)

Instructions

  1. Peel the outside layer of the puffball mushroom and slice. Melt butter in a large skillet until it begins to turn pale brown. Saute shallots and mushroom slices, turning as necessary, until golden brown. Add heavy cream and bring to a simmer. Season to taste with salt and pepper. (For a smooth texture, mix these ingredients together in a blender)
  2. Bring a large saucepan of salted water to a boil. Cook pasta until al dente. Drain; add pasta, to the skillet and toss to combine. Transfer to a plate and serve
  3. Serve with a fresh field-greens salad. This mild flavored mushroom is easily overpowered by other ingredients, but we have also enjoyed this by sauteing garlic with this dish or adding chopped, cooked asparagus.

Later I stumbled upon the second prettiest edible mushroom I’ve ever seen, a Laetiporus Sulphureus, or Chicken of the Woods. Since then I’ve found several more. They can generally be found during the summer and fall and the chicken of the woods I’ve found have been growing at the base of decaying oak stumps. These mushrooms, like the puffball mushroom, also get quite large, but their color is bright orange and yellow, even salmon and red, and their shape resembles fans stacked on a shelf. I’ve harvested them up to almost two feet in diameter!

The feature image of this post is of the first Chicken of the Woods I found, growing quite near that first giant puffball. In fact, I’ve since found another variety of mushroom in this same area that I will feature in the next post on foraging for mushrooms. The lesson being, once you find an area producing one variety of mushroom, it may be worth your time to check it out from time to time as the seasons change. Below pictured is just a small section of a much larger specimen that I found in 2016 growing on an oak stump.  Really, these photographs don’t do the vibrant colors of these mushrooms justice. When you find one, you’ll know what I mean.

Chicken of the Woods

Chicken of the Woods

The Chicken of the Woods has a lemony, meaty taste, and it’s name comes from the chicken-like flavor and texture it exhibits. It makes an excellent meat substitute because of that. This really is a pretty mushroom, and one of my favorites for cooking with because of it’s versatility. It can be blanched, sauteed, fried, or baked, but use care not to deep-fry them, as they’ll absorbed too much oil and be greasy. Since they are large you likely won’t use the whole thing in one dish, so they can be stored in the freezer after being sauteed and sealed in an airtight bag.

“CHICKEN OF THE WOODS” OMELETTE

SERVES 2

Ingredients

1 tbsp. olive oil
5 tbsp. butter
1 small yellow onion, peeled and thinly sliced
4 oz. wild chicken of the woods mushroom, cleaned and thinly sliced
Salt and freshly ground black pepper
6 farm fresh eggs
2 tbsp. Half-and-half
2 sprigs fresh, chopped basil

Instructions

  1. Heat the oil and 2 tbsp. of the butter in a skillet until butter turns pale brown. Add onion slices and cook until soft. Add mushrooms and cook until soft. Season with salt and pepper then set aside. Wipe the skillet clean with a paper towel and set aside.
  2. Crack one egg in a small bowl, then transfer to a larger bowl. Repeat for all six eggs then beat with a fork. Add half-and-half, season with salt and pepper, and mix well.
  3. Return the skillet to medium-high heat. Melt the remaining butter. Pour egg mixture into the skillet, stirring the surface constantly to make small curds. When eggs are halfway set, spoon the mushroom filling down the center of the eggs. Then carefully fold the sides of the omelette over the filling and cook until done. Slide the omelette onto a warm serving plate and garnish with basil.

In “Be a Hunter/Gatherer – Mushrooms Part Two” I’ll show you the prettiest edible mushroom I’ve found on the homestead, the Lobster Mushroom, and the tastiest one I’ve harvested, the Wild Morel. Finally, unless I discover more edible mushrooms before finishing this series on mushrooms, I’ll discuss the benefits of Chaga and explain how to find and acquire it – as it’s a bit of a challenge to harvest and prepare when compared to the other mushroom varieties.

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