boletus

One of the distinct advantages of living on the Oregon coast is the plethora of wild edibles. Throughout the year, it's a virtual buffet of foraging happiness--seafood, of course, seaweed and kelp, berries of all sorts (especially huckleberries), and at this time of year, mushrooms. You don't really have to look hard for any of these lovelies, they're everywhere.

When it comes to fungi, we're blessed with an abundance. In addition to all the beautiful, but deadly creatures, and some interesting "recreational" types, we have an ungodly quantity of choice edible mushrooms in this oh-so-perfect climate of constant moisture (rain, mist, fog) combined with good habitat (the right combination of conifers), and consistently mild temperatures, regulated by the Pacific Ocean. Mushroom season is long enough to procrastinate a few weeks without worrying about missing it entirely.

So when I think of it, I go off rambling in the woods, and try to remember to bring something to carry them home in. But you don't have to go far off the beaten path here. You can find chantrelles in the darndest places, and boletus edulis can be found over by the neighbor's driveway or pretty much anywhere where there's a stand of pines (which is almost everywhere). Sometimes the slugs get to them first, but I've been able to find quite a few nice ones, and have been enjoying them in a variety of culinary adventures. (And no, I haven't killed anyone yet).

This is one of the many reasons why I think I'm very likely to get myself "stuck" out here for quite awhile...or at least as long as I can persuade the federal government to keep me on the payroll. When you can pick fresh chantrelles in the woods, why would you ever want to leave?