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.

Quinoa and Crisp Veggie Salad and Lavender Herb Lemonade

Quinoa and Crisp Veggie Salad

Hot weather and salads go together. By cooking the quinoa in advance, this fulfilling salad can be ready in minutes. Best of all, most of the ingredients can be found in your own garden.

Ingredients:

1 cup quinoa cooked in 2 cups of water

1/2 cup cherry tomatoes, halved

1 cucumber, sliced

1/4 cup red onion, chopped

6 radishes, sliced

2 Tablespoons chopped mint

1 Tablespoons chopped parsley

Juice squeezed from 1 lemon

2 Tablespoons olive oil

1/4 cup toasted sliced almonds

1/4 cup shredded Parmesan

Stir together vegetables with cooled quinoa. Room temperature is fine. Whisk together mint, parsley, lemon and oil and pour over salad mixture. Stir in and sprinkle with almonds and Parmesan. Serve with Lavender and Herb Lemonade.

Lavender Herb Lemonade

Fill a third of a quart pitcher with ice. Squeeze juice from 5 - 6 lemons and pour over ice. Add 2 cups of water. In a food or processor, process 2 tablespoons of lavender buds, leaves from 4 sprigs of lemon thyme, leaves from 1 sprig of mint. Add to lemon juice with 1/2 - 1 cup sugar and fill pitcher with water, stirring until blended. After a few minutes, pour and enjoy!

Pollinators and Other Bugs Love Milkweed

You probably know that Monarchs depend on milkweed to lay their eggs as this plant is the sole food of their larvae. However, in spite of milkweed plants growing prolifically throughout our property, I have not seen any evidence that a Monarch has deposited an egg on them. Last year, I did find one monarch caterpillar (see July 4, 2017 post.) This yea, I have noticed  many other insects benefiting from this plant. There is a large milkweed patch growing next to our compost bin This is a perfect spot since it attracts pollinators which also visit the adjacent vegetable garden. The most common butterfly in our garden this year has been the Tiger Swallowtail.

An abundance of milkweed and Tiger Swallowtails next to our compost bin

On the same day that at least a dozen Tiger Swallowtails appeared, I also saw a Monarch and a Black Swallowtail, but they didn't stay long and were so quick that I wasn't able to take a photo.  The Tiger Swallowtails were not shy and didn't mind being photographed.

When I looked closer, I saw other pollinators, like this Skipper.

Skipper on milkweed

There were also numerous bees. Both honey and bumble bees are attracted to the nectar of the flowers. I was surprised to read that a bee's leg can become trapped in the blossoms, which can sometimes be fatal.

Honey bee

Bumble bee

Many beetles enjoy the  leave of the plants. I tend not to worry about the damage caused from these pests since the plants spread rapidly - like a weed!

Red Milkweed Beetle

I am happy that such a variety of insects are able to benefit from the milkweed plants in our yard.

Select Your Tea Bags Carefully

Not all tea bags are alike. Sure those pyramid bags may look cool and do provide ample room for tea leaves to expand, but even though they may be labeled as "silk", they are often made from plastic, which is non-biodegradable. Potential health effects aside, these tea bags will not biodegrade, and can be a source of pollution if not properly disposed. I was reminded of this the other day, when I was spreading compost and discovered this bag below. I frequently put teabags in the compost bin. As you can see, the  bag is perfectly intact and would probably remain that way for years.

This is in stark contrast to cotton underwear, which when buried in healthy soil will decompose within a couple of months. See Canada's "Soil Your Undies" campaign.





I haven't buried a pair of underwear in my garden, but in addition to evaluating the health of your soil, this campaign is a reminder that when buying anything you should know how it will be managed at the end of its life. And, when buying tea, choose biodegradable bags, or better yet, make loose leaf tea. It is healthier, tastes better and is better for the environment.

Here is a sampling of the many types of tea infusers on the market

Summer Farro Salad with Artichokes and Cherry Tomatoes

Farro Salad with Artichokes and Tomatoes

 On Friday we returned from an almost two week vacation to Idaho and Montana, so, I wanted to make something simple for a family reunion held two days later. The following recipe was taken from the Lewiston Tribune (Lewiston, Idaho). It makes a large salad which can be served as a side dish for a crowd, or could also be made ahead and pulled out of the refrigerator for a quick meal on a hot summer day.

Ingredients:
1 1/2 cups farro
1 1/2 cups baby spinach
2 cups fresh basil leaves
1/2 cup sunflower seeds
1/2 cup Parmesan cheese
2 cloves garlic minced
1/2 cup olive oil
1/3 cup plain yogurt
12 ounces cherry tomatoes halved
2 cups artichoke hearts chopped

Bring 8 cups water and 2 teaspoons salt to a boil.  Add farro and cook until tender, about 30 minutes. Drain any excess water and spread on a rimmed sheet to cool. Meanwhile, in a food processor, pulse spinach, basil, sunflower seeds, cheese, garlic and a dash of salt and pepper until smooth. Add oil and yogurt and pulse a few more times. Transfer to a large bowl and stir in farro. Gently stir in tomatoes and artichokes. Sprinkle with Parmesan, chill and serve.