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Species Name
Mushroom
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Latin Name
Morchella esculentoides
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Origin
Oregon
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Harvest Method
Foraged
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Range & Habitat
Western United States
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Producer
SFS Partnership
Range & Habitat
Sweet, Peppery
Light Sweetness and a delicate pepper flavor, the Yellowfoot is a great alternative to the more expensive Golden Chanterelle. The Yellowfoot is probably best Sauted, but can be used in any other mushroom application. Great flavor for Seafood, Sauces, Cheese dishes, and especially Eggs. Saute, Roast, Stew, Puree.
Mild, Crunchy, Creamy
This is a very versatile and unique produce. Bring exotic flare to any Salad, Stir Fry, Curry, "Ratatouille", "Ragout", or Medley. The Hearts of Palm are very rich in Iron and Calcium with a mild flavor that can easily be overpowered by strong onion and garlic. It never hurts to be adventurous on a new vegetable option.
Silky, "Green" Flavor
The Nettle can be added to soups, "sets", sauces, and salads. The Nettle leaves must be soaked in water or cooked to remove the "stinging" aspect of the plant. The Stinging Nettle have small hollow hairs that act as hypodermic needles that inject histamine. Blanch, Soak, Puree, Stew.