The 3 Foragers have several educational presentations and walks coming up this spring in the Connecticut and Rhode Island area. We are available for seasonal edible plant programs, fungi ID classes, invasive plant talks, and guided walks throughout the year. We work with libraries, nature centers, summer camps, land trusts, and garden clubs to educate the public about conservation and responsible harvest of wild foods. Please check back to find classes as we add to this growing list of classes and walks. Contact us at email@example.com.
March Mushroom Madness Presentation, March 26, 9:00 AM-11: 30 AM, Sessions Woods WMA, 341 Milford St, Burlington CT 06013. (860) 675-8130
Come out for a talk and slideshow entitled "Foraging the Fantastic, Delicious, Deadly, and Glowing Mushrooms of Connecticut" given by The 3 Foragers featuring Connecticut fungi. You'll have an opportunity to meet members of the Connecticut Valley Mycological Society as well as learn about club membership. There will be coffee and snacks served beginning at 9 am when the doors open. The program will begin at approximately 10 am. This lecture is free for the public, $5.00 for CVMS members.
Foraging and Eating Invasive Plants Presentation, April 116:00 PM- 7:45 PM, Cheshire Public Library, 104 Main St, Cheshire CT 06410. (203)-272-2245
Use your appetite to combat invasive plants by learning the most common and delicious ones in Connecticut with an educational slide presentation, including recipe ideas. Featuring The 3 Foragers, a family studying, photographing, and tasting wild foods for more than a decade in southeastern Connecticut. Free admission, registration appreciated.
Edible Wild Plants of Spring Presentation, April 17, 6 PM- 7:15 PM, North Smithfield Public Library, SLatersville Rhode Island 02876. (401) 767-2780
As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slide presentation. Free admission, registration appreciated.
Edible Wild Plants of Spring Presentation, April 26, 6 PM-7:15 PM, Kingston Public Library, 2605 Kingston Rd, Kingston RI 02881. (401) 783-8254
See description above. Free admission, registration appreciated.
Go Wild! Spring Edible Plant Foraging Talk and Walk, April 30, 1 PM-3 PM, Trumbull Nature and Arts Center, 715 Main St, Trumbull CT 06611
As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slideshow, and finish with a walk outside to put some of those newly learned skills to the test. Pre-register with TNAC at http://
Edible Wild Plants of Spring Talk and Walk, May 6, 10 AM- 12:30 PM, Ansonia Nature Center, 10 Deerfield Lane, Ansonia CT 06401. (203) 736-1053
As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slideshow., then we will head outside at the Ansonia Nature Center to explore and discover some wild food. Register with Ansonia Nature Center, space is limited. Cost: TBD
On the Table Food Series: Edible Wild Plants of Spring Presentation, May 10, 6:30 PM-8 PM, Providence Public Library, 150 Empire St, Providence RI 02903. (401) 455-8000
As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slideshow. Free admission, registration required.
Edible Wild Plants of Spring Talk and Walk, May 13, 10 AM-12:30 PM, James L. Goodwin State Forest, 23 Potter Rd, Hampton CT 06247. (860) 455-9534
See description above. Cost: $5.00 for the public, free for Friends of Goodwin and CFPA members. Registration is REQUIRED, space is limited.
Edible Wild Plants of Spring Presentation, May 25, 6:30 PM-7:45 PM, Woonsocket Harris Public Library, 303 Clinton Rd, Woonsocket RI 02895. (401) 769-9044
See description above. Free admission, registration appreciated.
Edible Wild Plants of Spring Talk and Walk, May 27, 1 PM-2:30 PM, Bushy Hill Nature Center, 253 Bushy Hill Rd, Deep River CT 06417 www.bushyhill.org/
See description above. Donations to Bushy Hill accepted. Registration appreciated.
Wednesday, March 1, 2017
Sunday, January 15, 2017
Another year, another cold winter, and another Yule Log cake. This is a vanilla bisquit filled with a dark chocolate whipped ganache, frosted with coffee-flavored Italian buttercream. I made the traditional meringue mushrooms, and jazzed them up this year, with my attempt at five different species: Trametes versicolor, Amanita muscaria, Cortinarius iodes, Agaicus campestris, and Cantharellus cibarius. I ended up using colored candy melts for the colors and details, and the pine needle base was green candy covered All Bran cereal.
Monday, January 2, 2017
Before we got to the parking lot at the top of Polipoli, we passed a couple of familiar fungi on the drive up. First was a Laetiporus gilbertsonii, a relative of our eastern choice edible Laetiporus sulphureus, growing on eucalyptus. Even though it exuded juice when cut, it was as hard as wood. Due to its condition and suspicion in causing upset stomachs because of substrate, we didn't collect it for consumption. Then we passed some Hypholoma fasiculare growing roadside in some wood chips, another we recognize from our cooler, wet autumn season in Connecticut.
Starting out on the grassy portion of the trail, we ran into this butterscotch-colored beauty, possibly one of the Gymnopilus species? Here you can also see the just-melted dew covering the grass.
This is another one we recognize from home, Tricholomopsis rutilans, common name plums and custard. It is usually found growing attached to underground conifer roots, even though it appears to originate in grass.
Plenty of down dead wood up at Polipoli to support saprobic fungi. The cooler temperatures at elevation provided us with some familiar fungi we find in temperate Connecticut, like these two crusts, Phlebia tremellosa and Stereum hirsutum.
This puffball appeared similar to one of our pigskin puffballs, except for the extensive pseudo-stem. Our Mushrooms of Hawaii book IDs this as Scleroderma verrucosum due to the pink staining when the peridium is cut.
This brightly colored and small (most specimens were about 1 cm wide) polypore is the highly photogenic Favolaschia calocera. First observed in Madagascar, it has recently spread around the world and mycologists fear that it may be displacing native fungi species as it spreads through the paleotropics. Once Robert first noticed it on decayed twigs and fern stalks and we knew what to look for, we all suddenly spotted it often.
Chroogomphus sp. is a fungi we found a few years ago when making our first attempt to ascend to Polipoli (in a regular rental car, we never made it past the first 200' on the dirt road before bottoming out and turning around). Known to be associated with conifers in winter in California, this was likely introduced with the planted conifers. This may be C. vinicolor or C. rutilans, we didn't collect a specimen and scope the spores (hey, vacation!).
There are not too many Boletes in Hawaii, beyond a few Suillus and the elusive coconut-associated bolete, Pulveroboletus (Buchwaldoboletus) xylophilus. This Suillus pungens was a big surprise, as it isn't listed in the Mushrooms of Hawaii book, but it IS listed in the Mushrooms of the Redwood Coast, another book we own. This mushroom is normally associated with Monterey Pines, and was likely imported by accident with the conifer plantings done in the 1930's as well.
And as we were heading out of Polipoli in the late afternoon, Gillian asked a question from the back seat of the Jeep as we were driving along the dirt road that was cut into the grassy embankment, "Hey, isn't that a morel?". Haha, very funny, you can't fool us. BUT IT WAS. The weather at Polipoli mimics our southern New England weather in May very well: cold nights, warm days, and plenty of rain, so it makes sense. Morchella are reported in Hawaii, but fruiting in a scattered manner and difficult to see because of the dense undergrowth.
|Planted conifers in Polipoli|
Sunday, January 1, 2017
We usually head out to a warm and tropical location during the middle of a New England winter, so we did a little research into the fungi of one of our destinations, Maui. A good deal of the fungi on Hawaii are alien, introduced with vegetation and soil from other places, therefore, many of the mushrooms are familiar to us. Only an estimated 17% of fungi are considered native Hawaiian species. Fungi can be found almost all year in the subtropical environments, but the more abundant season is from July through January. Fallen palm leaves and casuarina needles, along with dead wood, coconut husks, lawns, and compost piles of mulch are all good places to look for fruiting mushrooms. We purchased Mushrooms of Hawaii by Don Hemmes and Dennis Desjardin to help us identify the mushrooms we found. On Maui, we visited the very wet area of Hana, and took the walk to Honolua Bay through a very wet forest gully.
Some of the most stunning finds were boring old polypores! These Microporus affinis are found on fallen branches in wet, often tropical areas. This fan-shaped bracket has a velvety, ridged cap with concentric zones of brown, red, yellow, blue, orange, and black and often have a zone of green algae. On the underside of the cap are very small white pores, best viewed with a hand lens. Distinctive characterisics for this species are the saucer-shaped depression in the cap near the stem, and the very short, lateral, black "foot". We successfully collected and dried several specimens, and they retained most of their color. A few of these were as large as my hand.
This is another, albeit less exciting, polypore showing the upper cap surface and the pores. We don't really know where to begin with its identity.
These two black blobs on dead wood are Ascomycota, and look very similar to species we have growing here in temperate Connecticut. The round one is a species of Daldinia; we didn't bring along any KOH to test for staining to try to narrow it down further (darn TSA and all those liquid/chemical regulations!). The finger shaped one is one of the many Xylaria.
This LBM is a sweet example of Gymnopus menehune. In Hawaiian mythology, the Menehune are said to be a people, sometimes described as dwarfs in size, who live in the deep forests and hidden valleys of the Hawaiian Islands, far from the eyes of normal humans. Their favorite food is the maiʻa (banana), and they also like fish. These gilled mushrooms are fairly common, and we came across many groupings of them in December.
It is easier to spot these bright polypore brackets in a forest than the duller brown ones. These were the very abundant Pycnoporus (Trametes) sanguineus, a tropical version of the Pycnoporus cinnabarinus we have in Connecticut. The pore surface is also bright cinnabar-red and the top surface of the caps is zoned in mixed shades of oranges and reds. Some folks collect these to dye textiles. From Wikipedia: Medicinal uses of P. sanguineus help relieve symptoms of the following diseases: arthritis, gout, styptic, sore throats, ulcers, tooth aches, fevers, and hemorrhages. P. sanguineus also displays numerous anti-bacterial properties against E. coli, K. pneumoniae, P. aeroginosa, S. typhi, and S. aureus by inhibiting specific metabolic pathways. Currently, P. sanguineus if being used in medicine for the absorption of certain heavy metals contained within the blood stream.
Here are a trio of jelly fungi. Even in Connecticut they pop out after it rains, and it certainly has been a rainy year here on Maui. We didn't identify he top, amber jelly. The second, white jelly is Tremella fuciformis. It is widespread, especially in the tropics, where it can be found on the dead branches of broadleaf trees. This fungus is commercially cultivated and is one of the most popular fungi in the cuisine and medicine of China. Tremella fuciformis is commonly known as snow fungus. The third, orange jelly is likely Dacryopinax spathularia, another edible, yet small fungi specimen. We found it twice, once growing from a wooden rail, and again growing from the side of a wooden house!
This is a colony of small, crumbly fungi is Coprinellus disseminatus. They don't deliquesce like other members of the inky mushroom group, they just get darker and crumble up. One log section can hold thousands, in different stages of growth from pins, to babies, beautiful white caps, and older, darkening caps. Gillian calls them "ghost mushrooms" because they look like white versions of the ghosts from Pac-man.
Wednesday, October 5, 2016
|Autumn bounty of hens, chickens, and spicebush berries.|
Before we started studying mushrooms and fungi more than 6 years ago, there were many things I never knew about them: their mycorrhizal relationships with trees, that they could have pores, teeth or gills on the undersides, and that like plants, they are highly seasonal. Our fall fungi of southern New England are fruiting well after some recent rains, and woods are a riot of color, textures, beauty, and free edibles.
|Amanita crenulata, champagene Amanita|
|Sparassis crispa, cauliflower mushroom|
|Craterellus fallax, black trumpets|
|Grifola frondosa, maitake|
|Plicaturopsis crispa, crimp gill|
|Boletus edulis group, porcini|
|Lycoperdon perlatum, gem studded puffball|
|Gymnopilus luteus, big laughing gyms|
|Laetiporus sulphureus, chicken mushroom|
|Hygrophoropsis aurantiaca, false chanterelle|
|Amanita amerivirosa, deadly autumn destroying angel|
|Coprinopsis picacea, the magpie inky|
|Ramaria species, coral|