King Boletes

It's officially Bolete season with King Boletes popping along the coast from the SF Bay area to Salt Point State Park and up through Fort Bragg, CA.  The Fort Bragg Botanic Garden is even advertising Magnificent Mushrooms and they were there!  Some folks leaving the park were disappointed they didn't find mushrooms in the garden but we found many, including this King Bolete (Boletes Edulis - also sometimes referred to as Porcini or Cep) that was labeled.  I am sure it's because we knew what habitats to look for.  We left the mushrooms there of course but snapped these groovy photos.

2 King Boletes - Growing under Pine

King Bolete 2

As we walked on through the park, we came to more pine and spotted an Amanita Muscaria which often grows near King Boletes.

We took this as a sign that Boletes could be growing nearby and we were right.  We of course only kept the photos.  ;-)

We also found Chanterelles in the Botanic Garden

The next day we went out on our own searching for King Boletes.  It didn't take long.  Not far from Fort Bragg we found these fine specimens in a grassy field under mature Bishop Pine.

It was an amazing day!  We took these home, cooked up some and dried some.  We also left lots behind, so get out there today.  Time is ticking.

Quince Time!

It's Quince season!  Quince tastes like an apple mixed with a lemon.  I like to peel it, chop it (excluding the seed core) and add it to a basic apple crisp.

This tree is on the Mills College Campus.  I found the quinces on the ground probably because people don't know how to use it.  The Bush also has a LOT of thorns so use a glove to collect.

Quinces emit a sticky substance so they collect a bit of dirt.  Use a lot of soap and wash it off. They look much better cleaned. Kind of like an apple/pear.  AND they smell lovely! like apples, lemons and roses.  I collect it by bike.

There are many ways to cook it but my favorite way is to replace a few apples in an apple crisp with Quince.  Make sure to add some lemon zest to the recipe.  And add some vanilla ice cream.  You won't be disappointed.  What is your favorite way to use Quinces?

Oakland Homesteaders feast with Chef Gregory León

Some Found Fruit members gathered this past weekend at Havenscourt Homestead for a delicious feast prepared by Chef Gregory León and Adrian Noel Castellon. León and Castellon, famously fired from Hibiscus Restaurant in Oakland recently, were interested in meeting with local homesteaders to create a homegrown meal. The result? Amazing.

Chef Gregory León

Adrian Noel Castellon

We all contributed a plethora of items homegrown, raised, foraged, or from CSA. Not all the ingredients were used in the meal, but it was a great selection to pick from. Tina brought meyer lemons and fava greens. Doris brought kale, bib lettuce, and lemons.

Jamie and I brought honey and herbs. Kate brought foraged chantrelles. Kitty provided fresh rabbit, pheasant stock, and homemade apple cider vinegar.

Appetizers:

We started with Rabbit Liver Pate made by Kitty and Hummus made by Freya and Colin.

Then we moved onto Rabbit Loin with foraged chantrelles, leeks, onions, fava greens, garlic, fresh herbs, topped with truffle oil and cider vinegar. It was delicious!

The main:

Rabbit braised in homemade pheasant stock, fresh herbs, and mustard sauce. The meat fell right off the bone. Very nice.

The side:

Sauteed kale, fava greens, and spinach with leeks or onions. I eat greens all of the time and these were a real treat.

The libations provided by Freya and Colin were just delicious. I enjoyed a tour of their homebrews which included Honeyweizen, Peach Belgian Tripel, Chocolate Oatmeal Stout, Tangerine Wheat, and Ginger Honey Badger Beer. Kitty and Freya made a kick ass Pumpkin Ale as well. Well done.

The meal was delicious. It is always a treat to meet other urban farmers in our community and for us to share our bounty and break bread together. Having that meal prepared by Greg and Adrian? What a treat! Thanks to our host Kitty Sharkey~