Wine Cap Mushroom Cultivation: Wood Chips, Garden Beds, Recipes, and More

The Druid's Garden

How many times have you seen your neighbors getting tree work done or had tree work done yourself? The landscape company often comes with the big wood chipper and truck and then, after cutting up the wood, hauls that beautiful pile of chips off to some unknown location. Last year, our electric company came through and was doing tree work along our driveway and road to prune and cut trees too close to the power lines. We asked them to dump the wood chips on our property, and they were happy to do so. A lot of times, companies have to pay or go far out of their way to dump wood chips, and they see them as a “waste”; they will almost always dump them for free if you ask!  But a pile of wood chips are harldy a waste–they can offer you multiple yields over a period of…

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Apricot Sponge Recipe

A Hundred Years Ago

apricot sponge

Apricots are my favorite June fruit. Around here, they are only available a few weeks, and each year I eagerly look forward to their appearance at the store. I recently bought some apricots, so was thrilled to find a hundred-year-old recipe for Apricot Sponge.

Apricot Sponge is a smooth, silky dessert that is served with whipped cream.

My daughter ate some Apricot Sponge, and said, “A top-five recipe.”  In her opinion, this is one of the top five hundred-year-old recipes that I’ve served her. She thinks that it tastes like a luscious dessert that she ate at a fancy restaurant.

Here’s the recipe updated for modern cooks:

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Chunky Rose Petal Pesto: Summer Savour — Gather Victoria

“It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside.” Maud Hart Lovelace It’s been a whole year since I first started working on the “Gather Cookbook” for Gather Patrons. And since I’m going to be adding some new summer solstice recipes to the cookbook this…

via Chunky Rose Petal Pesto: Summer Savour — Gather Victoria

Tuscan Garden Kale Soup

Wylde and Green

I have a bumper crop of Kale at the moment, this recipe is perfect for cooking and storing the best of it, with soup being brilliant to freeze. It also has a lovely Mediterranean flavor so is a good soup for the summer months.

1 carrots chopped

  • 1 celery chopped
  • 1 tsp mixed herbs
  • handful of kale – stalks removed
  • 1 diced onions
  • 1 tsp dried oregano
  • 100g farfalle pasta
  • 1 litre vegetable stock
  • 1 tin of canned cannellini beans
  • 1 tin of canned chopped tomatoes
  • salt and pepper
  • 1 clove of garlic crushed

Heat the oil in a pan over a medium heat. Cook the onion, celery and carrot for 5 minutes.

Add the garlic and the herbs, cook for one minute. Pour in the tomoatoes, veg stock, pasta and cennellini. Cook for 10 minutes with the lid partially on stirring occasionally.

Add the kale and cook for an…

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On The Hunt For Wild Edible Spring Mushrooms (New Video!)

Greetings!

Before I share this week’s new video with you, I wanted to let you know that there are only 3 days left to enroll for Foraging Wild Mushrooms.  Whether you’re interested in foraging mushrooms for food, for medicine, for study, or just for fun, this online course covers the most important lessons to get you started and to keep you going!

Foraging has led to profound impacts on my life (e.g., better health, deeper nature connection, lasting friendships with other nature enthusiasts), and I’d love for you to experience the same.

To learn more about the online course, you can follow this link:  Foraging Wild Mushrooms Online Course

And now on to this week’s brand new video!

After months of low-to-no activity put forth by the fungal kingdom, it’s nice to finally observe a variety of familiar spring mushrooms appearing like clockwork. All it takes is a bit of rain and warmth to turn even the most fungally-barren tree stump into a treasure trove of mushrooms overnight.

I recently spent some time in a tulip tree grove in search of mid-spring fungi and thought I’d film the experience.  If you’re interested in seeing which mushrooms made it into the frying pan that fruitful day, check out the brand new video!

Thanks for reading and watching… and as always, thank you for your support!

-Adam Haritan

Foraging Wild Mushooms — Online Course Registration Opens Next Week!

Greetings!

I’m extremely excited to announce that registration for my upcoming online course will be open next week on Monday, May 6th.

Foraging Wild Mushrooms is a four-season course designed to help you confidently and successfully forage wild mushrooms.  Whether you’re interested in foraging for food, for medicine, for study, or just for fun, this online course covers the most important lessons to get you started and to keep you going!

This course is presented entirely online and it features over 65 brand new videos that cover all the essentials when it comes to foraging wild mushrooms, including mushroom ecology; mushroom biology; common edible mushrooms; medicinal mushrooms; poisonous mushrooms; cooking techniques; medicine-making; and more.

Upon registration, you can watch the videos at your own pace and you will have access to the course forever.

Please note that Foraging Wild Mushrooms will only be open for registration for one week only, from midnight on May 6th to Monday, May 13th.  After May 13th, registration will be closed.

If you’re interested in signing up for Foraging Wild Mushrooms, mark your calendar for Monday, May 6th and visit this link.

I’ve derived so much enjoyment foraging wild food and medicine from the fungal kingdom over the years, and I’d love to help you experience the same life-changing thrills too!

I hope to see you on Monday, May 6th!
-Adam Haritan

Old-fashioned Banana Fritters

A Hundred Years Ago

Banana Fritters are a wonderful comfort food, so I was thrilled to find a hundred-year-old recipe for them. The fritters were crispy; and, when served with a little confectioners sugar sprinkled on top, had just the right amount of sweetness. The fritters are made using banana slices or chunks, and when I bit into them, the embedded fruit was pure delight. This recipe is a keeper.

Here’s the original recipe:

Source: American Cookery (March, 1919)

And, here’s the recipe updated for modern cooks:

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Holiday Egg Dyeing with Herbs – Traditional Medicinals

Good Witches Homestead

As herbalists, we are naturally intrigued by all plants – for their historical use as traditional medicine, but also for art and creativity. We mark the passage of time with the growing and blooming of the plants we love, and with spring in our midst, we feel the natural urge to be more creative and to brighten up our homes. One such way is using plants as a natural dye. It’s a lovely activity for the Easter holiday, as traditionally eggs were decorated and hung on tree branches to symbolize the fertility of the spring season. It’s also a fun, anytime activity to do with children to celebrate spring!

MATERIALS & INGREDIENTS

Materials needed:

  • 5-10 containers, glass or plastic to use as vessels for plant dye
  • Small saucepan
  • Spoons
  • Cookie rack

Ingredients needed:

  • White Eggs: In order to get a clear sense of the dye colors, white eggs will be…

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Dandelions with Bacon or Ham Recipe

A Hundred Years Ago

Each Spring a primordial urge pulls me out of the house –paring knife and bowl in hand– to the weedy natural area at the far edge of my yard. Luscious green dandelion plants peek through the brown leaf-covered grass. The winter has been long and hard, and I desperately need to renew myself. The tender foraged greens are my spring tonic (as they were for my parents and grandparents).

People traditionally ate a very limited selection of foods during the late winter months, and often they were nutrient-deprived by April. Their bodies told them they needed the vitamins, minerals, and antioxidants provided by the emerging dandelion leaves.

Since I’m a dandelion connoisseur (Is it possible to be a connoisseur of weeds?) , I was thrilled to find a hundred-year-old recipe for Dandelion with Ham or Bacon.

I made the ham version. The ham bits nicely balanced the slight bitterness of…

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Baked Eggs with Wild Garlic

Wylde and Green

This is a perfect Sunday morning breakfast, when you have the time to really sit down and enjoy it, and also the time to walk off the 1000 calories it is bound to have!

Spring is wild garlic season and this recipe really brings out the best of the flavor whilst still maintaining a delicacy. If you can’t get hold of any wild garlic the you can supplement for chard, and add chives and spring onions for the little kick.

Ingredients

  • 1 tbsp butter
  • 100g wild garlic, thick stalks removed and finely shredded
  • 5 tbsp double cream
  • ½ tsp dijon mustard
  • 100g gruyere, grated
  • 2 eggs
  • 1 sourdough bread, toasted, to serve

Instructions

  1. Heat oven to 200°C/180°C fan/gas 6. Heat a knob of butter in a small, oven-proof frying pan and cook the chard with a splash of water, cook to wilt.
  2. Take the pan off the heat and stir…

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