Pittston Dispatch // PD Columnists // Don Jacobs - Outdoors With Jake

Sunday August 23, 2009 | 01:00 AM

Perhaps the best way to begin today’s story is with a personal definition. I would define myself as a husband, a father, a hard worker and provider. The provider part could be broken down into several categories including hunter/gatherer. I believe the hunter part is self explanatory. I hunt for deer, turkeys, rabbits and other animals as a means of enjoyment as well as food for the table. Fishing would be considered part of the hunter definition. The gatherer part is completely different.

My love for the great outdoors doesn’t stop when I put down my gun or fishing pole. I spend just as much time in the woods gathering what Mother Nature has to offer. In this case we’re talking about fungus and berries. The twist to this story is that I have never picked mushrooms during the dog days of summer. I was taught that good edible mushrooms grew in cool damp weather conditions. This is true of the mushrooms I typically pick for the dinner table. The early spring morel mushrooms can be found when the ground is damp from spring rains. The fall mushrooms I harvest such as podpinkis and sheep heads are commonly found after the first frost or when the evenings are cool and damp. Now I’m convinced that one of the best eating mushrooms can be harvested when the thermometer is reading 90 plus and the summer bugs are everywhere.

I am in deed referring to the chanterelle mushroom. The chanterelle is an orange colored mushroom that is commonly found on oak forests floors from late summer into early fall. My interest in these early fungi was sparked when Pennsylvania Outdoor Life Field Staff member, Rick Koval, offered to teach me how to identify and pick them. He claimed that they are one of the best tasting mushrooms you can find.

The texture of the Chanterelle is tender yet sturdy. It doesn’t break up or disintegrate as easily as other mushrooms. Chefs from around the world have considered these delicacies as second to done. They are known to the Italians as Girolle and in German they are called Pfifferling. Wherever they are harvested they are prized for their superb flavor. Chanterelles are only found in the wild. While many people have tried to cultivate Chanterelles, it has never been done successfully. Chanterelles are medium-sized or large, yellow to orange-yellow mushrooms that feature a convex, flat, or shallowly depressed cap, a central and fleshy stem.

They can be found in sandy soil, humus, or decaying wood. We found them on the floor of the woods near a dried up creek bed. They are not hard to find by any means. After Rick described their orange trumpet like appearance, they seem to jump right out at you from the leave covered ground. I have seen them before but I never knew what they were or that they tasted so good. We picked the better part of a peck before leaving the woods. Researching them was easy. I simply googled chanterelle and a whole host of information popped up.

These fungi are particularly resistant to insects. Therefore cleaning is usually easy. Simply run them under water before cooking. They also dry well and can be kept for months. I took home my collection of fungus and fried them with a little onions and olive oil. After sampling them for the first time, I can honestly say that I will brave the heat and bugs of the summer to put more chanterelles on my dinner plate. They are delicious.

I do have one strong recommendation for you mushroom picking enthusiasts. Be sure to properly identify the mushrooms you are taking home to eat. Remember there are many mushrooms that can make you sick. I suggest you only pick and eat mushrooms that you are 100% sure about. There are several guide books to purchase on edible mushrooms, but the best way is to learn from someone who has picked them before in my case it was Rick Koval. Thanks for turning me onto a delicious summer mushroom.

Blueberry Picking Time

If my mushroom story doesn’t have you chomping at the bit to get into the woods, maybe a blueberry pie will. The blueberry bushes are loaded and ready for picking. It is usually a time consuming stress free activity that should provide a good supply of blueberries. The bushes I have seen along power lines and swamps are ripe and full of berries.

Here are a few blueberry picking and packing tips:

1. Make sure to take along light weight plastic containers for carrying your berries. I prefer a bucket with a handle for easy handling.

2. Pick berries during the mid day hours. Bear are also attracted to blueberries and typically feed during the cooler hours of the day and into the night.

3. It is a good idea to take a walking stick along. I usually hit the bottom of the bush before reaching inside for the berries. This will scare off any unwanted snakes or other critters.

4. If you are having a good picking day, be sure to not enclose the warm berries in a closed bag or container. Leave the container open so moisture doesn’t form and cook the berries.

5. Don’t wash berries until just before using to prevent them from becoming mushy. Put the freshly picked delights in a refrigerator or cooler soon after picking to increase shelf life. Once cooled, blueberries will keep 10 to 14 days.

6. Blueberries should be frozen without washing to keep the skins from toughening.

7. Place berries a tray one layer deep and freeze. Then pour the frozen berries into

Freezer containers. Remember both frozen and fresh berries should be rinsed and drained before serving.

These treats are just waiting to be picked. If I have inspired you to fill a pie crust or two with these blue delights, remember that blueberry pie is one of my favorites. I wouldn’t mind watching Pennsylvania Outdoor Life tonight at 6:00 with a little pie ala mode. We’re featuring a half hour special on the Pennsylvania Elk Herd. Have a great day!