#field to table

April 2018

It’s been a great morel season this year. Moreover, with the rain and cool weather we’ve had in Atlanta I think we can prolong the morel magic for another week. Out of all the mushrooms we forage this one is my personal favorite. It’s right up there with Black Trumpet. One thing we love about the morel mushroom is how well it dehydrates and rehydrates. We pour some boiling water into a bowl and lay the dried mushrooms in it. In five minutes the mushrooms are rehydrated, ready for cooking and you’re left with a very tasty broth. Once we have the mushrooms dehydrated we just place the dried mushrooms in a jar and put a small oxygen absorber inside. Maybe, we’ll be able to enjoy this mushroom until next spring :-)

I hope this post finds you guys doing well.

Respectfully,

K

Now a hunter.
2.11.2018

Our eight-year-old son has become a hunter today. He moved through all the steps, from field to table, by himself. He prepared a delicious meal of his own conception and fed us.

We believe that there is an environmental respect when children have this type of connection with their food and environment at a young age. It seemed to work for our grandparents generation.

I hope this latest blog post finds you guys doing well.

Respectfully,

K