April: Morel Mushrooms: Theyyyy'rrrre Heeeerrreee

There is nothing like spotting a morel mushroom in the woods.  This little guy was one of three that we found on Saturday (4/20).  We were looking for black (grey) morels, but found this small yellow (brown).  Each of them was about the size of my thumb.  I'm hoping there will be more as it warms up and if there are, I will post our culinary experiments.

There is a lot of mystery surrounding this little mycological wonder mushroom.  Attempts to grow them in captivity were unsuccessful until pretty recently.  In my experience, they love tulip poplars and elms and despise pine trees.  I have frequently found them near the edge of a collection of pine trees, but they stop short of entering.  

A friend claims that the brown morel starts on hillsides near water and then moves up the slope and away from the water over the course of their short season (end of April-May).  I haven't seen this growth movement myself, but I did find these little guys near a stream on a southern facing slope near a dead elm.  

Dandelion Wraps

It's that time again.  Last year, I learned that I really enjoy the bright and slightly bitter taste of dandelion greens (especially cooked as a substitute for spinach).  

I've also started to have lettuce from my home aquaponic system and sprouts (Mung and Alfalfa currently) from my sprouter.  

Together this means salads and wraps for me.

I love wraps and I am always surprised by the calorie count.  So I decided to make them myself to cut down some of the fat.  I was surprised by how easy and delicious these turned out. I chopped up 2 cups of dandelions (freshly foraged), added flour, and cooked them on an ungreased skillet.  

I'll definitely keep working on this recipe.

Here's the recipe I used for this first experiment.  Next time, I would cut back the expensive high gluten flour.  I added it because I hate when wraps break open when bent.  It definitely worked.  I have never used high gluten flour before.  It is very, very sticky.  I would cut it back to 1 cup next time and replace it with all purpose.  

Ingredients

2 cups high gluten flour 

2 cups all-purpose flour

2-3 cups fresh dandelion greens

 1/4 teaspoon salt

 1 tablespoon butter ( unsalted) 

1/2 tablespoon olive oil 

2/3 cup water

Directions

1. In a cup, microwave water, butter and oil for a minute or two (enough to melt butter). 

2. Meanwhile in food processor place flour, sprinkle with salt and add spinach leaves. Chop until flour

turns green and there are no longer large leaf pieces.

3. Transfer green flour to a bowl and pour water mixture over top.

4. Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).

5. Now form small balls and set them in back in the bowl.

6. Cover with a damp cloth/ paper towel. 

7. Let rest 15­30 minutes. 

8. Roll out your tortillas as thin as you can, over wax paper. 

9. Heat up your griddle or skillet over low heat. Do not grease.

10. Carefully peel your tortilla from the paper and place into hot skillet. 

11. Flip repeatedly to prevent burning. Allowing about 5-­8 seconds per side until golden bubbles appear on the tortilla ­ this means they are ready! 

12. Remove from heat and enjoy them warm or let them cool.

These were amazing and the dandelion flavor was very subtle after they were cooked.

Wyczer: Wine, Cider, Mead

Post In process:

4/15/12

Welch wine/cider/mead

Boiled 2 cans of Great value apple juice

2 cans Welch grape juice

with water in brewing kettle

24 oz of honey

Separate pot

Add 1 pom juice

3 lbs raisin water (blender)

3.5 teaspoons nutrient

½ teaspoon pectic enzyme

Total juices

6 apple juice

7 welch grape

96 oz of pom juice

og: 1.076 at 88 degrees

4/22/12

sp:  66 degrees = .998

Ideas to try?:

If the wine is sour, it could mean that all the available sugar has been fermented into alcohol. The next step is to stabilize the wine by adding campden tablets (1 tablet per gallon) AND potassium sorbate (1/2 teaspoon per gallon)- this combination will stop any further fermentation from occurring. 

5/1/12

SP: .998

Ph: 3.6

Added 5 campden tablets and 2.5 teaspoons potassium sorbate to a glass of wine, stirred and readded.  Transferred to new carboy.  Lots of sediment (lees)

Currently:

Pink and slightly cloudy

Very fruity bouquet.  Some depth in the scent below the powerful fruit smell.

Slight sting to the taste.   Some body.  Pretty acidity, despite low acid.  And pretty thin. 

6/7/12

racked onto 1 tsp potassium Sorbate in water solution

Bottled

Mold in the air lock…use vodka in future long term storage.

Thin, light taste. Not sweet.  Pink hue, a bit cloudy.

Pleasant when chilled.