My wife an I make most of the bread we eat. She makes a traditional bread and sour dough, I make fast rising and Italian bread. She asked me to write down what I do. I don’t use recipe, and her sister likes my bread. This is what I wrote up. After she stopped laughing she said “So I’m thinking this is why engineers don’t write a lot of cook books.”
Me loves the little wormies.
You probably know, but you can get the worms and larva out by soaking the mushrooms in salt water. With oyster mushrooms it really does not hurt the taste.
New friend wants to help me sort nuts. I love mantises.
Best lids ever. I ferment things as they come rip, and to be honest eat them too fast. These lids make small batches easy. I know you can make your own, but I like encouraging good inventions so I got a handful of them a year or so ago. I use them all the time.
FORAGING ONTARIO: SPRUCE/PINE/FIR TIPS
Like dandelions we walk by the coniferous tips all the time without knowing their culinary uses. When just emerged and harvested, these tips are tender and fresh tasting with a hint of resin and citrus. Be sure to rid yourself of the papery casing or of any hard stems before using them. Careful when harvesting late because the flavour may be too intense. Our favourite way to enjoy these is to pickle them!
click title head below for link to recipe webpage.
Makes 2 half pint jars, scale as needed
- 2 cups fresh, young spruce tips, papery husk removed
- 1 cup water
- 1/2 cup applecider vinegar
- 1 tsp salt
- 1/4 cup sugar
- Pack your 1/2 pint canning jars with spruce tips, stopping 1/2 inch below the lid
- Heat the water, vinegar, salt and sugar until boiling
- Pour the boiling pickle liquid over the jars of spruce tips, filling them almost all the way to the top of the jar, making sure to use a paper clip, UCT, or some other thin utensil to agitate the tips and release air bubbles if needed.
- Now place the canning lids on the jars of spruce tips and turn the jars upside down. Leave overnight to seal. In the morning you will find they have formed a natural hermetic seal due to the heat of the boiling water. Filling the jars more full of liquid than usual also helps the seal to form, as without the pressure of boiling water outside of the jars, there is no danger of them exploding due to overfilling.
This is a back alley canning procedure I covered in the fiddlehead pickle post. If you prefer to can yours in a water bath, thats just fine. The low ph***in this recipe and the amount of sugar and salt is more than enough to ensure a bacteria-less environment though.
I have never tried this, looks cool
My daughter and I tried it out. A 1/4” sliver off the mushroom she has in the picture lasted about 1 mile or 15 min, so 3 mushrooms will move a spark for about a day; however it catches a spark so easily, I would just star new at each camp sight. It does not work if the mushroom is wet or too moist, dead black rotting ones work best. It also would be a great hand warmer on winter.
It’s freezing again so I did an experiment. First, I lit a dried out mushroom with flint and steel. It literally took the first spark that hit it. Second, I used a small mushroom about 2 inches as a hand warmer. It was amazing. I will do it again and take some pictures, but it lasted about 2 hours and I could put it down in the snow do some work and com back to it without a problem.
Dried mushrooms from this years walks..
Have a very mushroomy Christmas 😊