Lemonade Girl

Thanks to a very dear friend for taking an interest in my nerdy passion, obsession:)

Listening Stones Farm

Over the years emerging prairie naturalist Nicole Zempel has become the “lemonade girl.” Allow me to explain … using her own observations and writing.

Early last summer Zempel invited me into one of her sanctuaries. Surrounded by craggy gneiss and granite outcroppings, this was a mix of wood and prairie along a bend of the Minnesota River. It’s a stretch of the river the two of us have paddled past numerous times, although I had not entered the adjacent countryside until her invitation. Columbines, grasping nooks of the outcrops, and other forbs were in full bloom. Some in wood, others in grass. Along the course of our foray we were quick to point out our respective observations.

5.29.2019 walkabout32 copy My long time friend, Nicole Zempel, went into the woods to “find herself,” and emerged with gifts to share thanks to her wonder and eyesight.

“Ever snap a picture of something and come…

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Old River Road

I know a place.

It is known by other names to other people of other times, but I call it the old river road.

It twists and turns, this remnant maze, through the great Minnesota River Valley.

I felt my presence,

an unwitting response to some quiet call heard by some other part of me.

An invitation.

It penetrated my bone and settled deep into the marrow.

This mysterious place found a home.

Its darkness, its pain, its pleasure and its light.

The road will guide you through the layers of the ages.

But this place asks for more.

The ramshackle barn.

The shell of an old dairy farm.

The abandoned home that has given itself to wild, twining vines that secure themselves in crevices of weathered and rotting wood.

Window frames an opening into the soul.

In the woods…

Moss covered stumps carry the wounds of the steel blade.

The seed of bygone days now reaches for the light.

my altar

I shake moist soil from a patinated mason jar.

Another  jar a makeshift salt shaker with three nail holes poked into a rusted cap.

The relics of a simpler, more resourceful, time.

In this place there is convergence.

Stories flow as a river.

Two young boys proudly dip the oars of an old wooden boat into the water.

It had been rendered useless and cast aside when the boys first laid eyes on it.

They saw adventure.

They patched and sealed and gave it a fresh coat of orange and white paint.

The small islands of the Minnesota have stories to share with the boys.

That same boat had come to its final resting place after a flood.

Near a stand of trees at the edge of a field it returns to the land, as everything does.

It had served it’s purpose well.

Nearby a patch of land bore fruits and vegetables.

And the chicken coupe gave shelter to the boys on summer nights.

But that was another time.

These are the memories of my father who, on a cold winter day, took me for a drive on old river road.

I notice a familiar tree line in the distance where as a young girl I would spend weekend afternoons collecting fire wood.

And over there, along the river, my brother and I spent an afternoon building castles made of river clay.

Our tiny hands covered in the thick grey “river muck,” as we dug the moats.

I remember.

eagle flying

Across the river perched high upon grey limbs smoothed with time – they observed.

Today, their offspring occupy those same limbs.

Time, they tell me, is not a straight line, it bends and circles back.

Like the rings of a tree.

The river swells on old river road.


So, About That Fungi

Fungi is truly one of my passions, get me talking about it, ask me a question, and I can go on and on and on.

And on.

I guess as good a place to start as any is to say that fungi is still plentiful during the winter months.

While there are plenty of fine edibles to be found during the winter months, that’s not my main focus.

Truth be told, I just enjoy learning all that I can about fungi.

I used to think of winter as pretty dull and drab. What I’ve discovered is that this couldn’t be further from the truth.

Trust me, there is a world of color to be discovered!

Turkey Tail
Turkey Tail

Winter helps train our eyes to see more.

The colorful rosette of Turkey Tail, the bright yellow or rusty reds of slime mold, rocks or tree bark acting as natures canvas for moss or lichen, the shape of a tree…

Turkey Tail Rosette, Lichen, Moss - How Pretty!
Turkey Tail Rosette, Lichen, Moss- How Pretty!
Brilliant Red Slime Mold
Brilliant Red Slime Mold
Lichen and Fungi on Tree Bark - Lots of Life!
Lichen and Fungi on Tree Bark – Lots of Life!

These are the things I might have overlooked during greener times what with the explosion of additional life.

Not so any longer – when the snow melts that gift of “seeing” stays with me.

The trick is to get out there and explore!

I used to curse the snow – not so any longer (well, usually not).  I feel it has helped to make me a better explorer and forager.

Fungi can be harder to spot with a blanket of snow cover, so I’ve learned (and continue to learn) other things that I need to look for in order to find that fungi.

Maybe a certain kind of tree, deadfall and stumps (often one of the best places to look), or it can be as simple as learning to look up more often.

The Edible Velvet Foot (Enoki) - Found at Eye Level
The Edible Velvet Foot (Enoki) – Found at Eye Level

Yes, it seems we foragers tend to have our eyes to the ground a lot.

Looking up will reveal many kinds of beautiful bracket fungi and some fine edible mushrooms –  all growing on trees or rotting stumps / logs.

Something else to keep in mind – certain types of fungi continue to fruit in the same spot year after year, so visiting those locations can also be beneficial. The Velvet Foot is one such mushroom.

As is the edible Oyster mushroom.

Oyster Mushroom - Found at Eye Level
Oyster Mushroom – Found at Eye Level

Of course, they aren’t always up high. I’ve also found them low enough for the deer to beat me to them.

Looks Like the Deer Beat Me To These Oyster Mushrooms
Looks Like the Deer Beat Me To These Oyster Mushrooms

All said, winter wandering is also a great time to discover some things you may have missed during the warmer months – as in edibles.

This winter I have discovered a few locations where I will more than likely find Chicken of the Woods come spring.

How do I know? Because I found the dried remains.

I’ve also discovered the remains of a fascinating mushroom called the Jack O’ Lantern – I refer to them as “nature’s night lights” because they are bioluminescent.

How cool is that!

I’ve not stumbled upon them “in season” so have never seen them glow – but, thanks to my winter wandering, that will change come warmer weather.

A non-edible, in fact DEADLY, mushroom called the Galerina is also found during cool to cold weather months.

But, like I said, it’s not just about edibles – it’s about learning and the Galerina is an interesting mushroom.

As little as one cap (pictured below) is enough to cause death.

The thing about the Galerina, though, is that it can take up to eight days for a person to feel ill.  By this time the toxins have been in the process of destroying liver function. Those that do survive tend to do so because of a liver transplant.

Deadly Galerina
Deadly Galerina

Useless knowledge, or maybe not so useless – but incredibly interesting!

And I’m not done yet! One of my favorites to find…the Turkey Tail.

There are countless displays of Turkey Tail mushrooms, praised for their medicinal properties and they come in an array of brilliant colors.


Turkey Tail
Turkey Tail

I could go on and on with these but you get the idea.

I also can’t forget to mention another interesting mushroom called the Split Gill. It is edible, but it’s considered more of an emergency edible.

The Split Gill Mushroom
The Split Gill Mushroom
The Split Gill (lower left), Lichen and Cup Fungi (upper right)
The Split Gill (lower left), Lichen and Cup Fungi (upper right)

It’s a fun little mushroom to photograph.  The Split Gill is extremely tough and can last many seasons – during dryer times it looks dehydrated (topmost photo). When hydrated it’s color turns from a buff tan to a bright white.

So, what about the occasional winter blizzard or subzero temperatures – days when I’d prefer to stay indoors?

I’ve started to experiment with some of the various forms of fungi that I harvest.  The Dyer’s Polypore for example is used as a natural dye. So, I’ve started experimenting with this. More about this some other time.

Dyer's Polypore
Dyer’s Polypore

Then there are days spent in my kitchen experimenting with and getting to know the many edible mushrooms that I’ve harvested.

Bruschetta With The Addition of Honey Mushrooms
Bruschetta With The Addition of Honey Mushrooms

And, I’ve started to dabble with making what I like to call “fungi art.”

Fungi Art (Various Bracket Fungi) My Last Name Starts With a Z so...
Fungi Art (Various Bracket Fungi) My Last Name Starts With a Z so…

There are moments of contemplation too – things I stumble upon in the woods that are so incredible – it stays with we.

Like this Turkey Tail…

Turkey Tail Growing Around (Allowing) a Blade of Grass Space to Grow
Turkey Tail Growing Around (Allowing) a Blade of Grass Space to Grow

You may just see a Turkey Tail with a blade of grass – but I see the intelligence and kindness of the natural world!

I’ve seen it many times and I am always amazed.  Fungi allows grass, young trees, plants, etc. the space to continue growing – while also continuing to grow itself!

And so, my desire to explore and to learn – all of this still happens during the winter.  Sometimes, even more so.

Besides, a curious nature doesn’t go into hibernation.


Wondrous Winter

I was aware of each and every step forward, weighted by the heaviness of wet snow and winter boots.

As I continued to trudge my own path through winters’ wonderland the secret movements and habits of otherwise reclusive forest inhabitants were revealed to me.

Further evidence of life, not that I required any.

Tracks on a log
Raccoon tracks (I think)

Droplets from thawing limbs glistened. The crisp air filtering through my scarf, wrapped around my mouth and nose for added warmth, was refreshing.

With each warm exhalation I slipped into a rhythm.

Afternoon Sun - Minnesota River Valley
Afternoon Sun – Minnesota River Valley

Enveloped in a vacuum-like stillness that is unique to winter I continued onward.

For reasons unexplained, in this stillness there is a heightening of the senses. Ones ability to hear seems amplified. The scurrying of a squirrel can easily be mistaken for some forest giant, the snapping of a stick will let you know that you have company, you will hear the winged motion of an eagle flying just overhead.

It seems out of necessity that sight is sharpened, looking far beyond what is immediately visible to reveal what I like to call countless “big little worlds.”

Working a little harder for each step, I thought to myself, “winter isn’t so bad.”

And I meant it.

I wasn’t searching for something to appreciate as I have in the past – as I had done for far too many years.

My previous earnest efforts to make winter tolerable included exactly this:

  • My dog Rae enjoys the snow with all the excitement of a young child
  • Some native plant seeds require cold to germinate
  • I love spring (therefore gotta have winter)
  • “Snow days”
  • Crisp air

But, I’ve finally come to my senses and discovered winter isn’t just to be tolerated, it is to be celebrated.

What’s with the change you might wonder?

It started with an insatiable interest in fungi.

It is precisely this passion that gets me out of bed early and out of doors each and every weekend.

Staying in-doors watching videos of mushroom hunting would not suffice. It only intensified my desire to get out there and see what I could see.

Spring rain doesn’t keep me in and so I affirmed that neither would some snow or cold. Short of a blizzard or subzero temps, nothing was going to hamper my ability to explore.

It is an interest in fungi that brings me to the woods.

BUT, as it turns out, it is the woods that continue to teach me to embrace this awesome season of renewal.

Cup Fungi, Lichen, Moss on a Rock
Cup Fungi, Lichen, Moss on a Rock

I can think of no better example than the search for color amongst an otherwise seemingly white backdrop.

Believe me, there are plenty of colors to be found, and the search is part of the fun. Once you know where to look – colors begin to jump out even when you aren’t looking.

Winter becomes a little less “drab.”

Brilliant, colorful displays of lichen adorn the bark of a trees and use numerous Minnesota River Valley rock outcrops as natures canvas.

Beautiful Lichen Patterns
Beautiful Lichen Patterns
Lichen and Moss on a large Granite Rock
Lichen and Moss on a large Granite Rock

Massive moss covered rock walls of vibrant greens and shades of amber add another layer of life.  The same can be said for rotting tree stumps, stones, or forest hillsides…

Moss and Lichen on a large wall of Granite Rock
Moss and Lichen on a large wall of Granite Rock


Moss Anchoring a Stone to the Forest Floor
Moss Anchoring a Stone to the Forest Floor


Absent moss, many of the rock outcrops have interesting patterns and colors revealing layers of time…

Beautiful Colorations on Granite Rock Outcrops in the Minnesota River Valley
Beautiful Colorations on Granite Rock Outcrops in the Minnesota River Valley
Beautiful Colorations on Granite Outcrops in the Minnesota River Valley
Beautiful Colorations on Granite Outcrops in the Minnesota River Valley

Then there are the trees…

Spectacular trees!

There was a time when I only saw beauty in the leafy canopy’s.  Not so any longer!

I have admired the shapes – every strange twist and bend in the search for light or to make room for some neighbor.

I’ve had the pleasure of noticing creases or old wounds.

I’ve admired lichen covered bark – hues of teal, yellow, peach and more.

I’ve sat alongside a downed tree and lost count of the various forms of life found on one log.

Moss and Eyelash Cup Fungi on Decaying Log
Moss and Eyelash Cup Fungi on Decaying Log

I’ve even pondered the life of trees – some large enough to know they’ve been around before the River Valley was settled by European immigrants.

These giants have been witness to and have adapted to incredible changes. For better or for worse.

I’ve stumbled upon some old Minnesota River Valley relics that have taken my breath away.

A Mammoth Minnesota River Valley Giant
A Mammoth Minnesota River Valley Giant

Trees have offered me perspective.

Trees have taught me about strength and will.


Trees have taught me that in the forest “time” is but a ring on a tree. A message I take with me while not in the forest.

Time Is But Another Ring of the Tree...
Time is But Another Ring of the Tree…

The giant nests of majestic Bald Eagles built upon the highest of limbs overlooking the Minnesota River become visible.


I’ve learned that trees give, always. Even after they have transitioned into decay.

The Giving Tree
The Giving Tree

They are home to insects and critters, the stashing places of squirrels, and continue to share in symbiotic relationships with fungi.

This can result in some wonderful wild edible finds.

As if all this isn’t reward enough, there are moments like this…

A Frosty Minnesota River Valley Morning
A Frosty Minnesota River Valley Morning

All of this and I haven’t even gotten to the Fungi yet! Yes, fungi can be found all twelve months of the calendar year.

A good Segway into my next post I suppose.

In the meanwhile, here’s to appreciating the glory in each season that is upon us!


One Afternoon, One Kitchen, Four Wild Mushrooms!

Infused with the essence of the fruitiest of apricots one can imagine – my kitchen came alive on a lazy Sunday afternoon!

Well, not completely lazy.

Thinking it not polite to attend a gathering with out something to offer I was on-the-go preparing a variety of wild mushrooms.

Tasting would commence the following day at a talk I was to give about one of my favorite things to talk about…wild mushrooms!

chant 1

It wasn’t long before the wonderful smell permeated my entire home and brought a little added spring to my step.

Closing my eyes – I was back in the woods on some late summer, early fall day without having left my home.

Back a little farther (or a lot farther) – I am a young child at the lake running from the beach to grab my air dried towel off the clothes line.

I bury my face in the crumpled up towel and breathe in an airy sort of freshness like no other.

I am grateful to the brightly colored Chanterelle for bringing me back to my childhood, back to fond summertime memories.

My mind wandering – I was enjoying the preparation.

When I first stumbled upon bright orange Chanterelles dotting a gentle forest slope, it took me awhile to place that fruity smell – unmistakable – and one of the identifying features, it reminded me of something else.

If you’ve ever left clothes out on a line during a spring rain and then to dry in the fresh air – you’ll know the smell.

But back to the kitchen and task at hand – my menu for a group of twenty consisted of what I had on hand – not as many Morels as what I thought I had (they are always the first to go), and plenty of Chanterelles, Honey and Chicken of the Woods.

My plan was to prepare the different mushrooms in a way that would highlight the unique flavor and individuality of each.

Therefore, not many bells and whistles were called for, nor desired.

I was especially excited to experiment in ways I hadn’t previously – particularly with the Morel and Chanterelle.

In fact I feel as though I forged new bonds with both of these wild edibles.

A seemingly simple, but very important lesson right off the bat – BUTTER matters.

I could never understand, barring health issues, when offered a choice between salted or unsalted butter why anyone would choose to use unsalted butter.

Let’s just say my Midwestern eyes have been opened to the glory of unsalted butter and I get it now.

It coated nicely and enhanced the sautéing process with out adding to or taking away from any flavors.

Let’s just say I’m a convert – depending upon the mushroom.

Morel Mushrooms

As any Morel lover will tell you – it is an incredibly versatile mushroom and pairs well with pretty much everything.

But on this day, and for this talk, it was about the essence of this marvelous mushroom. For me, nothing screams “essence” more than my very first taste.

My sister-in-law had prepared a plateful of fried Morels. Crunchy on the outside, chewy on the inside. Using only a bit of flour, a cage free egg or two, kosher salt, pepper and salted butter.

morel 2
Fried Morels – oh so good!!

Depending upon size she cut each Morel in halves or quarters, coated and fried. The realization that I only had a small amount left, truly enough for maybe three people – I needed enough for about twenty.

I needed a plan B – for bang. And, I needed to stretch that flavor as far as I could take it so that everyone could share in the joys of getting to know the Morel.

The big flavor of the morel tends to infuse whatever it is cooked with. I would make a Morel sauce.

This way the poor sap without a piece of actual mushroom in his/her bite could at least experience its rich, earthy flavor.

Coincidently, this super easy sauce turned out to be the group favorite!

I sautéed the Morels in a bit of salted butter until cooked thoroughly.

Sauteing Morel Mushrooms
Sautéing Morel Mushrooms

Setting them aside and using the same fry pan I melted additional butter with a couple spoonful’s of  flour until well combined.

I poured in a couple cups of half and half, stirring until desired thickness.  To this I added some kosher salt, some pepper and the Morels.

Morel Mushroom Cream Sauce
Morel Mushroom Cream Sauce

I imagined that this universal sauce would be a fantastic compliment to roasted asparagus, pork, beef, chicken, wild game, pasta, etc.

It only took a few minutes to make, tasted delicious, and kept well in the fridge.

Next, the Chanterelles.

I’ve always used them in sauces for pasta dishes, but I already had a cream sauce and I really wanted to show the Chanterelle in a way that would surprise people.

I wanted to demonstrate just how diverse and versatile wild mushrooms truly are.

So, I candied them. This brought out that sweet “fruitiness.” And, the very idea that a mushroom could be used in desserts was a surprise indeed!

Delicious, easy to prepare, and while I prefer them warm – they do keep well in the fridge.

Since the Chanterelle releases its own water upon sautéing I let them simmer in their own aromatic juices and a bit of unsalted butter until done.

Chanterelle Mushrooms
Chanterelle Mushrooms


I then added pure cane sugar (little by little) as it absorbed into the natural juices.  I continued this until they were just how I wanted them.

Chanterelle Mushrooms
Chanterelle Mushrooms

Placing the candied chanterelles on a cookie tray in the oven to give an added crisp would be fantastic chopped up and served with ice cream alone or added to a drizzle topping

Candied Chanterelle Mushrooms
Candied Chanterelle Mushrooms

On to the Chicken of the Woods.  Like the Morel, it is a very rich, earthy mushroom – and is incredibly versatile.

Chicken of the Woods
Chicken of the Woods

My friends use it in various rice or pasta dishes – just like chicken. But I’ve also seen it used as a topping for grilled steak or simply a stand alone side.

Chicken of the Woods Mushrooms
Sautéing Chicken of the Woods Mushrooms

Keeping it simple I sautéed the slices in salted butter and some garlic. That’s it.

Excellent and also one of the more filling mushrooms by its very nature.

And, last but in no way least the Honey mushroom which has a bit of a nutty taste.

Honey Mushroom
The Honey Mushroom

Visually, when fully prepared the Honey also looks most similar to what one finds in the produce isle at the grocery. Think buttons.

Great on pizza, in sauces, and a wonderful companion to chicken, beef, pork, pasta dishes, veggies, etc.

Sautéed in a bit of unsalted butter and sprinkled with a bit of pepper – they were ready. And, like the others, kept well in the fridge.

Honey Mushrooms
Sautéing Honey Mushrooms

All in all, it was a fun talk with a fun group of people. Someone piped up and asked, with a grin, “So how many food groups do we have represented here?”

I set out to demonstrate how unique and versatile wild mushrooms are. I smiled and knew I had done my job!

The nutty Honey, the meaty Chicken of the Woods, the fruity Chanterelle and that divine Morel sauce had also done their jobs!

Happy Foraging!









Show me the unmarked path – unpaved and pure.

my altar

The path that leads to the woods.

Statuesque gatekeepers, they watch in wait.

eagle flying

Gentle spirit come in.

“Welcome,” say the gatekeepers. Perched high atop ancient and twisted limbs.

foggy morning

Pained and wise.



tree rooted in granite stone
The roots of an old Cottonwood tree embedded and growing in Granite stone

“Welcome” say the keepers…take a look around.

Join our dance.

Life emerges from decay and wounds.

staining cup

decay tree with colorful fungal life

Hear the wind – it speaks a timeless prayer.

Pipestone National Monument 2

The lives of the lives of the lives reside within.


It is the all of the all, oneness, within and without.

Pipestone, MN

We rest together – breathing life into the living.

The gatekeepers they know the knowing.

use 6

There is mercy in this land.

Deer Path

I am alive.

I am home.





Behold! The Wild Prairie Onion

Fields of wild onion in bloom is a marvelous spectacle, and something to behold.

The Wild Prairie Onion

The slightest breeze will bestow upon the observer the whimsical illusion of pink and purple blooms suspended in the air – floating above the prairie grasses.

The wild onion is a lovely and aromatic edible that is native to our diminishing prairielands.

Most ID books will tell the reader not to disturb because the wild onion, as with many other native plants, is threatened.

Along with this sad truth – any ID book will tell you the basics.
The Allium Stellatum.
Family: Lily
Height: 1-2′
Bloom: Summer, fall
Cycle: Perennial, native
Habitat: dry, sun, prairies, rocky soils
Range, Leaf, Flower…blah, blah, blah….blah, blah, blah, blah

Have you ever thought that perhaps most important is what is NOT found in an ID book?

What of the plants life? In this case, the story of the wild onion? Like human beings, plants too, have a life.

Life, has a story to share.


It’s found within the knowledge handed from one generation to the next.

When we glimpse beyond the description in a book – we begin to see and share in a more intimate relationship with our surroundings.

For instance, I’m 5′ 2 and a HALF inches. I have sandy blond hair, blue eyes and weigh around 123 pounds on a good day.

Wild Roots

Does this description encapsulate me as a living being? Not even close.

Why should it be any different with plants?

If we allow, plants will offer us a heightened connection to the land, to the people, and to the history of a place.

Some of our fondest and simplest of memories – a taste, a smell, a time of year, a harvest and preparation, conversation and dinner shared amongst family and friends, a walk on a beautiful day – are plants not a part of all of these?

See A Conversation with a Friend and Prairie Roots Run Deep

One of the first plants that I was able to identify, the wild onion, has connected me to a time when the prairie was not hanging on by a thin, fraying thread.

I imagine a time of balance.

My relationship with the wild onion began many moons ago. Summer after summer I would admire the wild onion.

It wasn’t until recently that I made the decision to harvest just a small amount of what was visibly plentiful this summer when previously it was not.

The harvest of anything wild is something I consider to be a sacred act and I do so with a grateful mind.

I do so in small amounts and am very selective.

As an example, when I harvest sage I only take about a third of the plant – I am mindful of regeneration.


With the wild onion I staggered my harvest – I didn’t take from just one location. A few here, and a few there.

It is the same when I collect seeds from the wild. A few here and a few there. Again, a deliberate mindfulness toward regeneration.

Experiencing the wild onion as an edible, was something I treasured thoroughly. From the harvest on a sunny day, to the cleaning and preparation, to my dinner plate.

In general, it’s been my experience that anything straight from the vine or the ground has a more intense aroma and flavor.

The Wild Prairie Onion

So it is with the wild onion. Small yes, but only in size.  It packs a delicious punch!

They smell of both onion and garlic – and taste like an enhanced combination of the two.

Needless to say it adds a unique “zest” to whatever dish you might be preparing.
If I had my way I’d never use any other onion again.

I used the wild onion in my homemade stewed tomato and salsa batches.

Salsa with Wild Onion

I freeze my stewed tomatoes so that I can serve up a bit of summer during the winter months.

However, I did recently use some stewed tomatoes, reserved for winter, in spaghetti. I was told it was the best I’ve ever made.

About my spaghetti – I make it the same way all the time. Anyone in my family will make it the same way each. and. every. time.  It’s a recipe that dates back to my Great Grandma Yvonne.

I am certain that it was the wild onion. It was the only thing I did differently.

Now, as the signs of fall are all around – the wild onions have gone to seed.

The Wild Onion - Seed

In my on-going effort to convert my yard into a wild and edible place…see The Magic in My Backyard

I collected seed from the wild onion in the same way that I harvested. With gratitude, and a mindfulness of selectivity and regeneration.

Seed from the Wild Onion

The wild onion is a part of my story too – one that I will continue to cultivate and carry forward.

I hope you will too.

A Forager’s Feast (enjoying wild edibles)

Mention eating or sharing your bounty of wild mushrooms with others and you’re sure to get one of three responses.

1.) Reluctance = “Well…I don’t know…have you eaten any yet?”

A very valid question mind you, but often invites a sarcastic answer. To be sure, I always consume before sharing with others. And, prior to that, I practice proper diligence in identification. I consult a number of ID books and sometimes take a spore print.

2.) Avoidance = “What!…no way…it’s too dangerous.”

Fear is a beast and robs us of what could very well be our most valued and rich life experiences. As with anything, the more we surround ourselves with and learn about the things (we think) we fear – we tend to fear less. Some of the most important moments in my life have happened outside of my comfort zone.

3.) Excitement = “Yes! How do I cook them?”

And that is what this particular post is all about!

Note to the adventurous – before consuming any mushroom do some research of your own.

Behold the Scaly Inky Cap.


Edible when young yes, but will cause illness if consumed within several days of drinking alcohol – either before or after the mushrooms are eaten.

Highlighting the importance of research, the result is said to be, “Like the worst hangover imaginable, or even worse.”

My introduction into the world of wild mushrooms was when a platter full of fried Morel mushrooms was placed in front of me. I was hooked!

They can be enjoyed in so many ways, but I remain partial to dipping them in a little bit of flour and egg and frying in some butter.  A crispy coating with a tender mushroom center.

Really, Morels are excellent any way you choose to prepare them.  Omelets,  sauces, gravies, you name it.

They are one of the first mushrooms to appear in the Spring – as soon as the ground thaws. If you are lucky enough to stumble upon a patch, be sure and check back the following year – odds are they will be there.



Another early mushroom often found by Morel hunters is the Dryad’s Saddle.  If conditions are right they may be found in the summer and fall too.

Everything I’d read about the Dryad’s Saddle made me not want to bother. Texturally they were said to be rubbery, leathery, corky or otherwise tough.

Curiosity did eventually get the better of me and I harvested these.

To say the texture was rubbery or leathery would be an understatement. I worked up a sweat cleaning and preparing these.

A saw would’ve come in handy. For my efforts I couldn’t chew the finished product. Bummer.

Following this less than desirable experience I was determined to find a way to enjoy this mushroom.

Further study revealed that what I had harvested was essentially past its prime. The key to enjoying this truly delicious mushroom is to harvest when young. About the size of a tennis ball, or smaller.

Also, a quick look at the underside is a good indication.  Once the porous surface becomes swollen or more visible – grab that saw.

Dryad's Saddle
Young Dryad’s Saddle

What a difference! This mushroom went from tree to skillet in less than five minutes.  It was very tender and sliced easily.  A tip – cut thin slices.


The Dryad’s Saddle smells like watermelon rind and in my opinion requires little to no seasoning. I found the taste to resemble that of a cucumber. It’s light and fresh.

I haven’t tried it yet, but I imagine this would be excellent served with wild game – specifically pheasant.

In the case of the Dryad’s Saddle it paid to be a little stubborn and not give up on it so easily.

There may be nothing better (in my opinion) than the taste of the Morel – but I can say the fruity aroma of the Chanterelle is something to behold.

Reminiscent of an apricot – if you are lucky enough to stumble upon a large patch – close your eyes and breath in. Deeply.

Aside from the wonderful fruity essence – the Chanterelle is a beautiful mushroom. Note the folds (not true gills) on the underside – another distinguishing feature.


I prefer younger Chanterelles – they have less of a chance of becoming infested with larvae and they require little cleaning.

When frying the Chanterelle – you’ll more than likely notice quite a bit of water in the skillet.  I continue to fry, removing the water every so often.  When water is no longer released I crisp them up a bit and serve.

The Chanterelle is excellent with pasta dishes. I’ve read that because of it’s “nutty and slightly sugared” flavor it’s been used in dessert dishes and even as a topping for ice cream.

I’m still experimenting with the Chanterelle, and enjoying that fruity smell….

A mushroom that is hard to miss – quite literally, and easily identified is the Chicken of the Woods.

Found toward the latter part of Summer and into Fall – not only a stunningly beautiful mushroom – but when placed in the skillet the smell is out of this world.


Lacking an adequate description, they smell “earthy” or like a “very strong” mushroom.  Once on the skillet this is intensified and permeates the house.

True to it’s name – this mushroom does kind of taste like chicken.  And like chicken, this mushroom is incredibly versatile.

Prepared with a bit of garlic and butter it can stand alone or be included in any variety of rice dishes. Oh so good!

The underside of the Chicken of the Woods is a vibrant yellow porous surface. The top, various shades of yellow and orange.

One mushroom goes a very long way as they are a very filling and hearty mushroom.  In addition to being a fantastic edible – it’s also said to be a strong anti-inflammatory and anti-carcinogen.

While not all mushrooms are edible, they are all truly fascinating!

They are mysterious – science is still learning about their intelligent and awesome abilities as well as the symbiotic relationships shared with their surroundings.

Beyond this – there is more unknown than known about the majority of mushrooms out there.

For the mushroom enthusiast – it isn’t all about edibility – it’s about learning.

Happy hunting, happy eating and happy sharing – it’s all part of the experience!




The Magic in My Backyard

I have never understood the word, “weed.”

I get “invasive,” as non-native species over take or choke out something that is native to the remaining prairielands or woodlands of Southwest Minnesota.

Buckthorn, Garlic Mustard, Queen Anne’s Lace – beautiful in their own way, yet horribly devastating to the landscape in this neck of the woods.

Queen Ann's Lace
Queen Anne’s Lace growing in Southwestern Minnesota

Invasive – yes, weed – no.

Calling a plant a weed is like calling soil “dirt.” It is to not understand or appreciate the life that is under our feet or at our fingertips.

One of my favorite native plants is called Smartweed. Each plant dons brilliant pink stamens.


In a sea of greens, yellows, purples, or whites – the Smartweed stands out.

I was put off to discover that one of my favorite prairie plants was featured as a “Weed of the Week,” in an episode of Ag PhD.

In the world of commercial agriculture the Smartweed is something to be eradicated via a concoction of chemicals.

To the contrary, more about Smartweed and its healing properties HERE.

Another “weed” common to the prairieland, and today many yards, is called Plantain. Odds are you’ve seen it somewhere!


This amazing plant is entirely edible and can be used internally as a tea or leafy green or externally as an application / cure for bites, infections, itch, etc.

Among a lengthy list of healing abilities – it is a powerful anti-inflammatory and antiseptic.

More about Plantain HERE.

I imagine the Plantain plant, growing on a once vast prairie, providing for the various needs of the people living there. A time when “weeds” didn’t exist.

I don’t understand how so many wonderful, powerful plants –  with any array of special powers can be reduced to nothing more than a “weed.”  Boy are these folks missing out on the magic in their own backyard.

My yard has always been a chemical free zone and is no longer perfectly manicured.  In fact, over the past few years I’ve been transforming it (little by little) into a wild, edible and primarily native yard.

Garden Delights
I grow tomato and pepper plants in pots.
Coneflower – A Native Prairie Plant

What I’ve noticed is that I don’t buy as much bird food – they seem to prefer a more natural feast found in my yard.

A sweet little hummingbird visits about the same time every evening and tends to favor the Catnip plants – I’ve also seen it visit the Honeysuckle and Columbine.

The bees and butterflies too visit several plants – seeming to favor Coneflowers, Bergamot, Black-Eyed Susan’s, and Catmint.

Bergamot – a Native Prairie Plant

I quickly realized that I use little to no water.  The plants being native to this place are well suited to survive and withstand whatever mother nature throws their way.

And, while I still pull thistle and crab grass and continue an on-going battle with the Ox-Eye Daisy –  which is incredibly invasive, my yard is pretty low maintenance.

The joy I experience sitting in my yard and gazing off into the prairie is gratifying and hopefully a little bit contagious.

Lead Plant
Lead Plant – A Native Prairie Plant
Wild Prairie Onion
The Wild Prairie Onion – Native to the Prairie. A rare sight, as the Wild Onion is endangered.

I feel peace and calm in the observation of life and its many cycles – otherwise known as the magic in my own backyard.


A Conversation with a Friend

A while back I was having a conversation with my friend Walter – he was recently featured in a Pioneer Public Television Postcards episode. Click Here to View

Me: “What goes in Pas’dayapi?”

Walter: “Indian corn, rutabagas, tipsinna (prairie turnip) or regular turnips and beef – also onion and spices.”

Me: “Do you use wild prairie turnips?”

Walter: “There used to be some here but loss of prairie – that old story…now I buy them in the spring time from Indians out west.”

Wild Prairie Turnip
Wild Prairie Turnip

Me: “Do you use wild prairie onions?”

Walter: “My mother has told me of eating the wild onion though I have never had the opportunity…my mother raved about them.”

Me: “I have some growing in the prairie land behind my house…they’re endangered so I don’t pick them.”

Native Prairie Onion
Wild Prairie Onion

My mind was transported to the small bit of native prairie land out my back door – and finding the wild prairie turnip.

I didn’t understand the significance or the rarity of what I had stumbled upon.

The sun had caught the fine, silvery hairs just right and the leaves were a glow. It was beautiful and alone.

I went back hoping to see the wild prairie turnip in a bloom of purple, but the prairie had since burst with growth.  I couldn’t find it.

I’ve not seen one since.

Walter: “Sometime I will fill you in on the whole Pas’dayapi business.”

I sure hope so.





Taking a well intended step into the wilds of the Minnesota River Valley

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