Oh, joy! John found some morels deep in the grass under an old pear tree!
So I raided the asparagus bed again for what few spears there were and cut some parsley, oregano, and garlic chives.
Sauteed in butter, with the addition of garlic, a few scallops from the freezer, and some cheese, these garden finds made a very respectable pasta topping. A spring salad of red lettuce (from Justin and Claui's garden) topped with Florida strawberries and a balsalmic vinaigrette was the perfect accompaniment.
13 comments:
Sounds delicious! And so pretty, too!
Looks good, but I'll have to admit, I don't have a clue what morels are. Is that a fungus, like mushrooms? I'm off to look it up!
oh that was torture...unless of course you made enough to share...smiles....yum
YUM!!!!!
I've hunted around our woods and have had no luck this year finding any morels yet, but I've not given up hope. There are more places to explore today!
Morels are a type of mushroom, Ms. A. The only wild ones I'm confident of identifying. We have spotted them in our little orchard in the past but these were in a different location -- they do seem to like being beneath fruit trees.
Vicki, what a delish dish you've prepared. Being able to compose a recipe mostly from what you could gather together very locally makes it even better.
From your comment about morels, I guess that you all have made some notes on which trees do give them favorable growing conditions. Here's hopign you'll be able to find some more this spring.
xo
Morels??? How lucky you are, my favorites. They don't seem to be growing around Toulouse but in Normandy they do...
Just a little one is enough for a large omelett!
wow that looks good
Yum! I found another patch up in the 'ruins' --I think maybe altogether with both batches 20 morels. I share with my Mom and Dad and they are much enjoyed. The weather was up and down and all over the charts so I think that affected the 'crop'. The main batch grows in a grassy area that has five mature catalpa trees. The ones in the ruins grow in heavy leaf mulch --mostly shade and I think sycamore trees!
Hope you aren't getting this taste of winter we are getting today. Blech.
Tammy
A feast of champions. Looks very tasty.
How wonderful to source virtually your whole meal from your garden. I have room for a few herbs, but nothing more - and the herbs have suffered over the winter.
I’d come and eat at yours any time you wish to invite me.
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