the morel of the story
This week was full of food wonders; lettuce, mustard greens and asparagus--all Farm grown. And KTL, a fellow Kitchen worker has brought back to life the Kitchen's herb garden, bringing us fresh batches of rosemary and thyme for sauces. Mmmm! And to top it off, Steve S., a Farm legend and general life-loving busy-body, brought the Kitchen a couple of batches of morels which had been gathered in the woods. The mushrooms were sauteed in olive oil with a little salt and garlic and were honest to God, PERFECTION! It is probably good that they are hard to find because otherwise I would put them in every dish the Kitchen makes and then people wouldn't appreciate the morels enough! Such a good, earthy flavor, with a texture that is slightly chewy. Agh! So good! Doing some reading on morels and stumbled upon this interview with Jean Fahey, president of the Central New York Mycological Society. ( Mycology is the "branch of biology dealing with fungi," accordi...