Brooklyn Feed

If a reader hadn’t asked, I might have forgotten to post about my little apple tree. In the early spring I posted about trying to pollinate my Sundance apple tree. I pruned branches from another tree and put the branches near my flowering tree in the hopes that the bees would do the cross-pollinating. You can read about the process here. The good news is that it worked and I had 5 apples growing on my tree. I don’t have any experience with dwarf apple trees, so I don’t know if this is a decent number for the first year of fruit. I also wasn’t familiar with this variety of apple, so wasn’t sure how it would look when the fruit was ripe. This apple is one of the 5 from my tree. The fruit is sweet and crisp and delicious. I’ve always dreamed of having a small home orchard, and although 5 apples is a laughably small amount, it is a beginning.

 

 

 

 

 

This past Saturday I went with my mushroom club out to New Jersey to look for mushrooms. I mentioned to the people I rode there with that I have been trying to find a Chicken of the Woods Mushroom (chicken mushroom for short). On the walk we found loads of boletes, which look a lot like how kids draw mushrooms. You might know them as cepes or porcini. Most of the mushrooms in the photo below are boletes.

We were also looking for chanterelles, which are a bright orange color. We found a few, although many were past their prime. We also found some Jack O Lantern mushrooms, which besides being poisonous, also glow in the dark. So when one of my car mates spotted something orange from the trail, we thought it was probably a group of Jack ‘O Lanterns. I was absolutely thrilled to discover chicken mushrooms. These tasty little mushrooms cook up to taste like chicken. What’s really nice about them is that when you find them, you really have a meal on your hands. There are also really no other mushrooms that look like these, so they are a very safe mushroom for beginner hunters like myself.

Our ground cherries are ripening now. I was taken with this unusual fruit a few years ago when visiting a garden in Berkeley, CA. The little papery balloons turn a creamy yellow and fall to the ground when they are ripe. Inside is a small round fruit that’s smaller than a regular cherry. Actually, other than the roundness of the fruit, it’s really nothing like a cherry.

If you’ve never had one, try and track them down. A bowl of them for guests to peel and eat is quite special.

Elderflower syrup is one of those magical liquids that is a perfect mix of sweet and floral. It is the G-rated version of St. Germain. You mix a tablespoon or two with seltzer and you have a refreshing summer drink. Syrups aren’t as common here as they are in Europe, and therefore are generally pretty expensive. The one I have was brought to me by friends visiting from Austria.

With all the beautiful, creamy white blossoms popping last weekend, I decided to try making my own syrup. I did a quick search and found this recipe. It calls for citric acid, which I didn’t have on hand. I substituted a packet of EmergenC and hoped that it wouldn’t give it a strange flavor (which it didn’t).

You have to brace yourself for the insane amount of sugar used in the recipe. Also, I suggest having everything on hand, because elderflower blossoms are very delicate and start to wilt very quickly.

Recipe adapted from Hunter Angler Gardner Cook:

3 quarts water
entire bag of sugar
juice of 6 lemons
zest of 6 lemons
2 packets of EmergenC or 6 T citric acid (to prevent spoilage)
75-100 elderflower flower heads (I just filled the jars to the top) with the stems trimmed

Fill a bowl with the flowers, lemon juice and lemon zest. Heat the water and sugar on the stove until the sugar dissolves. Add the citric acid. Pour liquid into the bowl and stir.

Cover the bowl with a cloth and let sit for a few days. Strain the liquid through cheesecloth into clean jars.

Since our trip was ending, I didn’t have the time to let everything sit in a bowl. I put the flowers and lemon juice and zest into jars and poured the sugar syrup into them. I saved some extra syrup, which I used to top off the jars once I strained out the flower heads.

The flavor is nice and lemony, but I still prefer my expensive Austrian syrup. I have to figure out how to get more of the floral perfume to infuse into the syrup. I’m not too disappointed because I know that we will happily use up our homemade elderflower syrup.

We just came back from our annual July 4th visit with friends up in Rhode Island. Every year at this time their elderflowers are blooming all along the roadsides. A couple of years ago I made french toast, where I dredged the batter-soaked bread in the blossoms. That was really good. This year we made various items including fritters, liqueur and syrup. I’ll post about each until you won’t want to see another elderflower!

Okay, so for the liqueur, it is ridiculously simple. All you need is about 20 flower heads, a quart jar and a bottle of vodka to begin.

• Carefully inspect the flowers for critters. My daughter was particularly good at spotting tiny inchworms and ants.
• Trim the extra stem off of the flower heads and drop the blossoms into the clean jar.
•Fill with vodka and store in a dark place for 1 month.
•After a month, strain out the flowers and mix in about 1/3 cup of sugar until dissolved.

My batch has only sat for 4-5 days, so while I wait, I’ll have to satisfy myself with St. Germain. Neil makes a great version of a cosmo using St. Germain instead of Triple Sec.
Another refreshing summer drink is 2 parts sparkling wine (proseco, champagne, cava, whatever) mixed with 2 parts seltzer and 1 1/2 parts elderflower liqueur.

Ever since I went morel hunting, I have been bitten by the mushroom hunting bug. There are so many things I love about it. I love walking in the woods. I love the treasure hunt aspect of it. I love looking so carefully at nature that you notice things you never would have from a mountain bike. I love photographing the amazing variety of shapes and colors. And of course I love eating mushrooms.

The last one is a bit problematic because I am still soaking wet behind the ears. The only mushroom I am able to identify with certainty is a morel. I have a great book which concentrates on a few easily identifiable delicious mushrooms (See my reading list). Every time I go out into the woods I hope to find some of them.

This weekend I was so determined to find some of these choice edibles that I was practically willing the mushrooms I found to be the ones I wanted them to be. That is not a very smart thing to do with mushrooms. Here are some examples:

Chicken mushrooms. They are bright orange mushrooms that grow up the sides of trees like shelves. They are so bright that you wouldn’t be able to miss them. I was so excited when I found this one! You can see the top and the bottom of the same mushroom.

Turns out this is a Ling Chih (Ganoderma lucidum). Here is what a chicken mushroom looks like for comparison.

I was also on the lookout for oyster mushrooms, which look like this.

What I thought were oysters at first turned out not to be. These have hexagonal shapes under the caps, not the straight gills that true oysters have.

My heart almost stopped when I saw these guys. Chanterelles!!!

Holy cow. We were having friends over for dinner the next night and I was already dreaming of the possible recipes I could make with them. Neil asked me to double check with my mushroom group (New York Mycological Society). I posted photos on their facebook page and within 30 minutes got an answer. Yes, they were chanterelles. No, they weren’t good to eat. In fact 1/4 of the people who eat them get upset stomachs. I was so disappointed. This is what the tasty kind look like.

And now looking at my photos I think I’ve come to a sickening realization. I think these guys are……..

baby oyster mushrooms! Gah.

After getting hit hard with morel fever, I started to wonder about something. Perhaps you’ve heard of endless summer, where surfers travel around the globe chasing summer. I started to wonder if you could do that with morels. I figured that the Berkshires were a few weeks behind us here in NYC weather-wise, so the morels would probably be still coming up when ours were done.

I couldn’t go the weekend I thought they would be best, but we all went up Memorial Day weekend. I joined the Berkshire Mycological Society’s hike that Sunday and sure enough there were morels! Most of them were past their prime, but we still managed to find enough to make a delicious morel scrambled egg breakfast the next morning.

This group is much smaller than the one here, and in fact only one member went that day. My mother-in-law and I felt as though we had a personal guided tour. I am definitely going to join them again when I’m up visiting.

I’ll post photos of the mushrooms I found up there on that hike. I’m just trying to identify some of them, which I’m not great at.

As I’ve probably mentioned before, I have a tiny backyard surrounded by tall buildings. What this means is that for several hours a day (more in winter) the sun is blocked by these buildings. So while my yard looks sunny, the sun travels and doesn’t hit one spot all day long.

The spot that gets the most sun is (of course) the area that is paved. I have had an assortment of pots and planters there, and this year I put in some raised bed planters. Instead of building them, I scavenged wooden wine boxes from our local wine shops. They are the same width (wine bottle length), so even though they are different lengths, they make a nice, even row.

I have to be somewhat smart about what I can plant with my limited sunshine. I have bush beans, lots of greens including mâche, deer tongue, new zealand spinach and lacinata kale. I can grow tomato plants that don’t produce a lot. Cherries do best. This year I planted white currant tomatoes. I have way too many, since I started them from seed, so if anyone wants some, let me know.

I am trying yukon gold potatoes and ground cherries for the first time.

And if you are wondering why I have wire over my beds, it’s because I have very tenacious squirrels. They dig like lunatics in my beds, which rips up anything that isn’t well established.

You may recall a couple of weeks ago I put some blossoming apple branches into my backyard to try and pollinate my little apple tree. I didn’t have high hopes that it would work, but if looks don’t deceive me, I have baby apples. They are about 1.5 inches in diameter and there are about 8 of them.

I ordered a tiny twig of an apple tree, which arrived a week or two ago. What’s completely amazing is that this puny little runt of a tree is blossoming! I thought I would have to wait a couple years like I did with my first tree.

I’m going up to my in-laws house this weekend and might get greedy and bring back some of their apple tree branches which are blooming right now. Maybe I can pollinate my little tiny tree and get an apple or two it’s first year.

During my morel hunting last Saturday, I noticed other wild edibles in the woods. There was winter cress, garlic chives (as a kid, we called this onion grass), watercress, and two highly invasive plants – garlic mustard and Japanese knotweed.

Being the somewhat nature-deprived city gal that I am, I took the opportunity of gathering some wild edibles while I was in the woods. I gathered all of the above except the Japanese knotweed. Lindsay took ownership of the garlic chives, and delighted in pulling them up to get the bulbs. We made scrambled eggs with chives that were delicious. The eggs, of course, were from our backyard chickens.

The garlic mustard looked hopelessly wilted by the time I got home, so I put it in a big bowl of cold water hoping to revive it. It seems as though nothing can kill garlic mustard, and it perked up in no time. I made a delicious pesto sauce, using 50% basil leaves and 50% garlic mustard leaves and buds. Now is the time to pick garlic mustard to eat, because after the flowers bloom, the plant becomes too bitter.

In searching online for garlic mustard recipes, I learned more about the plant itself. It is a highly invasive plant that European settlers brought to plant in their kitchen gardens. It is a prolific producer of seeds and will blanket an area in a very short time, choking out all other native plants, including jack-in-the-pulpit, solomon-seal MOREL MUSHROOMS, and others. Wild animals don’t like to eat it, so it grows completely unchecked. And if that weren’t bad enough, the roots send out a chemical compound that makes the soil inhospitable to other plants. A very primitive form of chemical warfare.

There are many groups that host garlic mustard pulls. The amount of bags filled with the weed is astonishing. Unlike other weeds, you can’t pull this one up and just leave it on the ground. The flowers will have enough energy to produce seeds even after the plant has been uprooted. You have to pull it up by it’s roots and bag it.

Here’s a video that talks about the problems with garlic mustard. It helps you identify it and learn how to get rid of it. There’s even an annual Garlic Mustard Challenge, in which you help them log how many bags of garlic mustard have been pulled. Take a peek here.

Garlic Mustard Identification and Control from Barbara Lucas on Vimeo.