Eating June Bugs

So I watched last night perhaps the best two "Bizzare Foods" episodes I have ever seen. Was an incredible reminder that one does not have to hike into the Burmese rain forest to encounter fascinating cultures and foods.

First in Maine, then in the Appalachians -- practically my back yard -- the narrator, Andrew Zimmern, cruised through lands of stunning beauty and antiquity. I really appreciated how he sought out and spent time in Cherokee country, talking about and sampling America's "original cuisine" -- such things as trout seasoned with sumac berries.

Ever craved eating a roasted June bug? I didn't before last night. Now I am very curious. They are described as having a rich, sweet,walnutty taste.

In doing a little more research on the subject, I found another great blog to enjoy:

http://intotheborderlands.blogspot.com/2008/06/eating-brown.html

Foraging

One of my little pleasures in life (besides growing a garden where I can grow vegetables without a bunch of pesticides and a long ride in some truck to get to my table) is to find edibles in the wild.

Some call it foraging.

Euell Gibbons wrote the classic book on the subject back in 1962, "Stalking the Wild Asparagus." Now that is one guy I would love to have for a neighbor.

From his book I have learned the right way to enjoy dandelions - when they are young and tender -- and about other nourishing goodies such as candied acorns, daylily pods and (non-poison) sumac berries. From other sources, I learned about the edible bulbs of spring beauty and how to chew the stem of a sweetgum leaf for, well, the sweetgum. But I am still a novice.

And until today, I had completely ignored the last half of his book, on wild mushrooms.

My parents are into wild mushrooms but they live thousands of miles away and so their knowledge is hard to share.

Ela suggested that I had photographed oyster mushrooms the other day. And after three other experts looked at the photos and agreed, including my parents, I took the chance. Like Trisia noted below, deadly mushrooms tend to grow out of the soil, not out of logs. And they don't tend to grow in huge clumps either.

So I dabbed the alleged oyster mushrooms with a wet paper towel -- you're never supposed to rinse or soak mushrooms in water, it makes them tough -- then sauteed them with a little butter. I took one careful, little bite.

Absolutely, utterly delicious! Not like the store-brand mushrooms at all. A little gamey and with just a hint of bitterness that only added to the flavor.

I couldn't help myself. I ate almost the whole pan full.,

Five hours have passed. I am not yet dead.

I have entered a wonderful new world.