Learning to live off the land through growing, cultivating and foraging for food is a process that I’ve just recently really embarked on. The knowledge that I seek in this arena will bring about healthy, sustainable and truly organic food for myself and my family. It is through learning to do this that I will have fun while finding a sense of freedom from a food chain that produces unhealthy garbage. I’m looking to be mindfully inserting myself into the cycle of food that I choose to nurture my body and spirit.
Just recently, I set about on my first ever mushroom foraging trip. Some friends of ours have been picking mushrooms for years and so we trusted them and their local knowledge about these edibles. As we arrived to the super secret spot we parked along the road, grab our wicker baskets, strapped our young toddler children to our backs and then headed off into the woods. It took us novices a bit of time to develop our ‘eyes’ to hone in on the chanterelle species. Once we did though they were like golden neon signs glowing amongst of the woodland area. Surprisingly in the two hours that we gathered we ended up with just about 12oz of quality mushrooms.
The meal I prepared with our chanterellles is from author Hank Shaw (@Hank_Shaw or honest-food.net) and his tag line of “Sexiest Soup Ever” was just all that I needed to proceed with preparation. This was my very first time taking a stab at a Veloute and as it smelled fantastic, I think this is where I might have gone wrong. As I was so worried about over cooking and temps to high, I think I fell off at the other end of the spectrum with temps to low. The consistency of my soup was just way to thin than I expected this soup to be. The flavors were great, even though my soup was not thick enough. As a side note I had to substitute the brandy with Jack Daniel’s Honey whiskey (which was a gift and buried in my liquor cabinet.) Otherwise I followed Shaw’s recipe to a T and took my time, cherished a couple of Belgian Trippel’s from New Belgium Brewing and just enjoyed the preparation process of new ingredients and new cooking methodologies.
This excursion into the woods just further solidified my desire to find/grow my food. I do believe that the time I spend with my food the more I pay attention to how I will prepare the meal and through all that goodness I take pride in what I’ve accomplished. Staying close to my food’s roots, taking refuge in knowing where my ingredients come from.