Candy caps ready for drying. Set your dehydrator at lowest setting for these buggers. Mine’s at 95 degrees. In general I find the California candies more maple syrupy fragrant than this Oregon variety.
@northamericanmyco ’s Oregon Dunes foray was a huge success. Here’s our post-foray celebratory dinner of stir-fried udon with soy-glazed porcini and miso black cod. Next up: matsutake sukiyaki.
It’s kind of a snarky joke among mushroom hunters, when asked where they got their bounty, to reply: “In the woods.” But in this case it’s really true. Longtime porcini sleuths will understand.
So many egg skeins tossed to the gulls. Make salmon caviar! It’s easy. Slit open skeins and run over a wire cookie rack placed atop a big bowl to catch the eggs, then rinse eggs for several minutes under a cold tap, tipping out as much gunk (broken eggs, skein material, etc) as possible. In another bowl mix a quarter cup of non-iodized salt with 2 cups cold water and immerse eggs long enough to reach desired taste/saltiness (just a couple minutes for the small eggs of pinks and sockeye, more for silvers, kings & chum). Rinse, strain, spoon into a jar, and refrigerate. Lasts a week or longer. Yum.
For the second straight year my regular high-bush huckleberry patch was picked clean by off-roaders before I could hike there. But I’m starting to realize my backup patch a half mile down the trail (and that much farther from the 4WD track) is even better. 😉
