It is a wonderous thing to experience the earth’s awakening
after its long winter nap. Winter wheat fields are suddenly green, bushes and
trees are full of blooms giving not so subtle hints of things to come as the
sun warms the soil (and winter-weary souls).
And the first local harvests are ready if one knows where to look.
My husband is an expert of knowing where to look. On May 2nd
Jim channeled his inner Euell Gibbons by foraging in our woods. At lunchtime he surprised me with morel
mushrooms, plus a good handful of asparagus from our patch.
Not wanting our first meal of local food to be devoured
and then forgotten, I decided to photograph it. In a spurt of inspiration to
make it look even prettier I created what I am calling my Early Spring Foraged
Mandala.
I gathered Sweet Woodruff, violets, chive buds and, for a pop of sunshine, a dandelion head to my arrangement.
I hope that you enjoy my mandala and that you’re inspired to make a few of your own with items you find as you take walks. Some ideas are pine needles and cones, blossoms, pretty stones, twigs, leaves….really anything you find will turn out beautifully.
Marcheta *fungus among us
How I prepared our delicacies.
Mushrooms: rinse the mushrooms under running water, pat with
a towel to dry (get out as much moisture as you can). Slice the mushrooms lengthwise
to remove more water and to ensure that there are no slimy creatures in
residence. Put flour, salt and pepper in a gallon food storage bag and give the
mushrooms a good shake cover. Sautee in butter and *W*O*W*, are your tastebuds
in for a treat.
Asparagus: simply steam, add salt and butter to serve.
Sweet woodruff, violets and dandelion? They were sacrificed as eye candy for my photo….and
for that I give much appreciation.