Garden Fungi and a Giant Puffball Mushroom

I am by no means a mushroom expert, but enjoy searching for them in the woods, along the side of the road, and even in our yard.As August is winding down, and following a bout of wet weather, there have been so many kinds of mushrooms and fungi emerging.  In the early morning hours, when the dew is still fresh,  is the best time to spot many varieties. Here are a couple photos of brown Cone Head mushroom that were found in the AM this August in my garden.The remind me of tiny parasols. There are also frequently found in the lawn.

I have been unable to identify what type of fungi is in the photo below. I have checked two mushroom books as well as the Internet. I have found a couple of similar photos, but no one provided its name. They were only there for a few hours and were already starting to shrivel when I spotted them. The tops were so unique, reminding me of  flowers instead of mushrooms. If you know what they are called, please share in a comment.

Is it a flower or a mushroom?

I was very excited when three days ago, a Giant Puffball mushroom started growing in the yard. Last summer, we had one, but it got run over by the lawn tractor before I could pick it.

Giant Puffball Mushroom (Calvatia gigantea)

I had read that they are edible and have been curious to try them. After reading and re-reading how to make a proper identification and confirming with my sister who has frequently harvested them, I was confident to to give it a try. In the morning, I cut it at the base, wrapped it in a paper bag and set it in the refrigerator until dinner-time. In the evening, I sliced it to confirm that they flesh was all white, with no gills. If it had any discoloration, I would have tossed it.

The inside of a Giant Puffball

I decided to keep the slices large, dipped them in bread crumbs and fried with butter and garlic until golden on both sides. The result was delicious. I ate a couple slices as a side dish and then had extra to add to a sandwich for lunch the following day. The consistency is similar to cooked eggplant or tofu. The flavor is bland, but it easily absorbs the flavor from cooking.

Fried Puffball Mushrooms

I am still extra cautious when it comes to eating wild mushrooms as a mistake can be deadly, but it is satisfying to be able to make a positive identification and enjoy for free the fruits of Nature.

Bluberry Galette

Blueberry Galette

It's hard to resist fresh blueberries in July and August. Since there is no precision, galettes are much easier to make than a pie, but are equally tasty. Although easy to make you need to allow time to chill the dough which can be prepared up to two days in advance.

 Ingredients for Crust
 1 cup flour
1 Tablespoon sugar
1/2 teaspoon salt
1 stick unsalted butter cut into 8 cubes, then quartered
3-4 Tablespoons cold water
milk for brushing crust

Ingredients for Filling
4 ounces cream cheese softened
1/2 cup powdered sugar
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cubs fresh blueberries
1 1/2 Tablespoons flour
zest of 1 lemon

To make the crust, combine flour, sugar and salt in food processor. Add butter and pulse until pea-size. Gradually add 3 - 4 Tablespoons of cold water and stop when dough comes together. Remove to floured board and flatten into a disk. Cover with wax paper and chill at least 1 hour.

To make galette, preheat oven to 400 degrees. Set dough out of refrigerator. Make filling by combining cream cheese, powdered sugar, egg yolk, vanilla and salt and blend until smooth. In a separate bowl combine berries, flour and zest. Roll dough on floured board into a rough circle,  approximately a 13 inches. Transfer to a round pan or cookie sheet lined with parchment paper. Spread cream cheese filling on dough, leaving  2 inches around the edges. Top the filling with blueberries. Bring edges up over the blueberry filling so it is about 9 inches across, leaving the center open. Brush the dough with milk and sprinkle with coarse sugar if desired. Bake until crust is browned and fruit is bubbling (40 - 45 minutes.) Cool at least 15 minutes before serving. 

New Study Highlights Restorative Benefits of Being Outdoors without Electronics

Bowman Lake, Glacier National Park

There is no lack of studies on the benefits of nature, from the health benefits of trees to the relationship of living near a coastline and happiness. A new study delves a little deeper and demonstrates that the restorative benefits of nature are reduced if a person is "relaxing" with an electronic device. It is amazing to me that people spend money to conduct a study where the results seem so obvious. However, it's great to be reminded of how important it is to connect with Nature. Whether you call it Mother Earth or God, it is innately a part of ourselves as humans and we are called to continually surround ourselves with its presence. So next time you are outside just relax, take a deep breath, smell the air, listen to the sounds, and keep the cell phone in your pocket.