It’s Happening

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Erin took this picture with her phone.  It’s incredible what phones can do these days, maybe some day genetic testing in the field will be possible.

Brady Raymond

  • 5-19-17 – 5-20-17
  • 70 degrees, sunny
  • 1800-4200ft.

Things are heating up and Morels are popping.  Erin, our daughter, the dog and I headed out for an overnight mushrooming mini adventure and we were not disappointed.  Over the two days we spent looking, we gathered around 120 Morels totaling 2lbs almost exactly, not bad for naturals considering we had a small child and a dog who is more of a trail dog than a hunting companion.

On Friday we hit up a trail in one of our spots and within a minute or two I had already picked my first Morel.  It didn’t take long to find the next few either.  I hopped off the trail expecting to find Morels everywhere but to my surprise, I found zilch.  There were a few spots of snow in the shade but for the most part, it was gone.  I’m assuming the trail itself received more sunlight thus was a bit warmer than the surrounding woods.  We were at 4000ft. and up here it was still getting quite cold at night.

We continued down the trail happily picking Morels along its edges for a quarter mile or so.  As the trail gained in elevation the mushrooms were fewer and further apart.  After a hundred yards of finding nothing, we turned around.  We wondered how many we would spot on the way back and were greeted by a number of these shifty fungi we had somehow missed.  It doesn’t take much for a Morel to be obscured from sight, it only takes a leaf or branch to hide it from you.  Erin spotted a number of them that I had walked right by as she walked behind me, no doubt due in part to the discrepancy of height between the two of us.

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More Morels

Morel 2 5-13-17

Brady Raymond

  • 5-13-17
  • 50 degrees, partial sun to drizzle-light rain
  • 1800-3100ft.

I have a problem, I’m addicted to Morels.  Erin and I have put some serious miles down the last two weekends, driving up and down mountain passes and zig zagging our way through forest service roads.  The urge is unbearable, one that is only quelled slightly by the meager yields we have so far harvested.  Twenty-one Morels this weekend, that brings our total for the season of twenty-eight.

“Brady” I said to myself “it’s not a competition, relax, enjoy the hunt.”  But, it is a competition and I’m at twenty-eight.  Lots of people have found more than me, and they laugh at my season total.  These folks have accumulated more weight in spores than I have in the spore bearer.  There is a good chance though that the average person among me has found none and I relish in this fact.

Mushroom hunting isn’t really a competition but anyone who’s done it knows how guarded and secretive you get when questioned about the subject.  I imagine that this traces back to ancient times, to protect what is yours and when you poses so few things it would seem this behavior may be stronger especially when regarding something so tantamount to survival as a food source.

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The Real Deal

 

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Just fry them up already!

Brady Raymond

  • 5-7-17
  • 55 degrees
  • 1800-4000ft.

They’re here, they’re here!  I have officially found my first Morel of the season, seven to be more precise and they were as delicious as I had remembered.  I can still taste their delectable flavor and can rest easy in knowing that the essence of the Morel now resides in my body, helping to build the future me.  We have bonded, man and fungus.  Wait, I’m not sure if that sounds right but it is essentially true, this is a fungal infection I hope sticks around for a while.

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Lichen Tuesdays!

Lichen

Kim Traverse, PSMS  President

Lichen study might pass for exoteric if it weren’t that lichens are almost everywhere- on the sidewalks and streets we use daily, on the walls and trunks of trees that we walk past, clinging to the branches of those trees and on shrubs. From the shore to the top of mountain peaks, lichens coat the rocks and sometimes cover the ground. They are part of every ecosystem except the deep sea and can live in the harshest places on the planet- the driest, the coldest, the hottest- at least one grows underwater.

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False Hope

Verpa bohemica

A False Morel, Verpa bohemica often time fruit just before Morels do

by Brady Raymond

Trip Info

  • 4-29-17
  • 55 degrees
  • 1800-2800ft.

My expectations weren’t too high setting out this last Saturday, but I had an inkling that fungi flourished on the Eastern slope of the Cascades.  Many of my friends and family were finding Morels back in Southern Michigan and that got the bug in me enough to head out and poke around a few of our regular spots.  We decided to gauge what conditions were like at 1800-2800ft. east of the pass.  The temperature still seemed a bit cool but moisture levels seemed good.

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Remember Me?

Ghost Morel

Ghost Morels

Remember me?  I just wanted to let you know, I’ll be back before you know it.

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Insert angelic choir swell, maybe something in Major 8 Major

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It’s all mine.

I thought, to get folks into the spirit of the hunt that I’d link up a few articles about Morels from last spring.

‘Tis The Season

4000ft. Morels

The Last Morel(s) Standing pt.1

The Last Morel(s) Standing pt.2

Verpa

Fooled ya!  Don’t fall for the Verpa trap, unless of course that’s your thing.

 

A Simple Oyster Mushroom Breakfast

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Fried eggs on english muffins with oyster mushrooms and fresh herbs

by Erin & Brady Raymond

Saute the oyster mushrooms in butter on medium high until they start to look crispy. Once they look done,  put them on a plate with a paper towel to soak up the excess butter while cooking the eggs and toasting the english muffins.  This breakfast comes together pretty quickly and the fresh parsley and thyme really set it off.

Often times keeping it simple yields delicious results, case in point.  It was exciting to find our first oysters of the year too, and that surely made such a simple recipe that much more rewarding.  We noticed a number of small oysters growing on a log, too small to harvest, just before we found this nice little clump (pictured below).  The weather has been perfect as of late and I’m sure anyone who takes the time to look for dead Alder trees will find themselves eating some oyster mushrooms too.

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Figuring Things Out, I Think, Well, Maybe

Peziza?

It’s a Peziza, right?

by Brady Raymond

Fungal diversity in the PNW is lower in the spring than in the fall, yet interesting mushrooms are to be found for those willing to look.  To be fair, our regions mycofloral diversity is only lacking in the fruiting bodies, the mycelium of all the fall players still lurks below our feet and imbedded deep within dead wood, building and storing energy for their inevitable fall flush.

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Don’t forget to check out the Union Bay Natural Area just behind The Center for Urban Horticulture, also known as the Montlake Fill.  A great place for a stroll with the family, make sure to bring your binoculars as it is one of Seattle’s best birding hotspots.

For more info check out their website, Union Bay Natural Area

WHY WOULD ANYONE VOLUNTEER?

 

by Kim Traverse, Current PSMS President

When I started volunteering I was more willing than able but soon learned that I was more able than I had thought. My efforts were appreciated by people I valued and respected and that just happened to make me feel pretty good. I was quickly hooked. Many of the best experiences of my life have happened during the times I was volunteering. Some of the most interesting, fun and instructive things that have happened to me happened while I was trying to help something along that seemed like a good idea.

Scotti Carlos Kim Jim Milton BT 2-2016 Ms

Kim Traverse

Volunteering can bring out the best things about us all. When we are not thinking about personal gain but the good of a something worthy of our efforts there is something refreshingly pure and simple about our efforts. The focus on a good outcome we all agreed upon sweeps away a lot of debris. And volunteering for PSMS has some extra pluses: we have a great mission- we share the wonders of the Fugal Kingdom on many levels with other people, (most of whom are pretty surprised by what they learn), and we get to do all this with a group of people who are unfailingly a joy to work with. Sure, we can argue about the details- we are not a bunch of saints, but we get the job at hand DONE and we have a great time doing it. Something to learn at every step. I started out with PSMS gluing circulation card pockets in our library books. Not exciting maybe but it got me thinking about the way the books were catalogued which led to becoming librarian and reorganizing the library. That led to serving on the Board and then to chairing the annual show. All along the way there have been opportunities not just to get things done but to simplify, make easier and generally improve things. Satisfying work, I say. And plenty of it to go around- there are lots of things that always need doing and PSMS is an organization that supports volunteers with good ideas about what else needs to get done.