Summer Surprises
Plagues have been part of myth and history since biblical times. Presumably
they existed even with dinosaurs, though nobody has recorded such, except in
writings of Michael Crichton, as in “Jurassic Park”.
Our modern day plague of porcupines surprisingly did not end with the pear
trees recovering and roses putting up new shoots in the wake of our two exiled
miscreants. A week later one of the pear trees was again stripped of all its
leaves and the Critter Catcher’s traps were re-instated in our yard. Next
morning, number #3 was sent in exile as well!
Just to be on the safe side we left the Havaheart traps up, in case #4 was
lurking in the wings. So far no more sightings, but in the process I have
learned to release locally one raccoon and one red squirrel, resetting the
traps each time. This apparently is to be our personal “Nature Series” enacted
in Mid-coast Maine!
Another not so pleasant surprise was dealt to the garden by this year’s
draught. One of it’s victims was my crop of dill, so necessary for pickling
cucumbers at our house. This necessitated a trip to the Damariscotta Farmer’s
market, hoping that someone else’s crop had grown with better success. Another
surprise came from finding that the Friday location of the market had moved
from Belvedere Rd. But we did find it in the open area next to Round Top in
town.
What a delightful surprise! The new location looked like a village fair with
tents and trucks around the clearing that sports the winter ice skating rink.
There were sounds of country music coming from in front of the Hootenanny Bread
truck and someone had organized a children’s game on a large quilt in shade of
one of the old trees. Numerous farms showed tables high with colorful produce
and one had a perfect set of bunched dill heads! Success!
After a stop to acquire some local goat cheese, next stop was my favorite
mushroom purveyor. The table at Oyster Farm mushrooms was brimming with boxes
of a variety of mushrooms from local wild chanterelles to oyster mushrooms and
even some fresh morels from Yukon. Most amazing were some ‘lion’s mane’
mushrooms that sported fine hair like spines all over a white body. A sample of
those and fleshy ‘chicken of the woods’, with their bright surface orange cast,
were destined for lunch at our house after receiving some specific instructions
for their preparation.
Wild mushrooms for lunch
To cook lion’s mane required only slicing each with a serrated knife in thick
bread like slices and frying the slices briefly in a hot mixture of oil
and butter. The delicately browned outside held a delicious softer texture and
an intriguing taste.
Chicken in the woods is a more firm bodied mushroom and requires some liquid to
be fully cooked. Wipe the mushrooms with a damp paper towel to remove any loose
dirt, slice them in ¼ or ½ inch slices and fry in 1 Tblsp. each butter and oil
for a few minutes together with some chopped onion. Sprinkle with salt and add
1/3 cup white wine and 1/3 cup water (or 2/3 cup water and 1 Tblsp. lemon
juice). Simmer covered until all the liquid is absorbed. Serve on toast or
couscous. As the name implies, it tastes somewhat like white meat of chicken,
except it is vegetarian.
Lemony couscous
Couscous is made of semolina wheat granules and is a real boon in the kitchen
when time and minimal effort are of essence. Heat 2 Tblsp. olive oil in a pot
with a lid, sauté a chopped clove of garlic for a minute, then add 1 ¾
cups chicken or vegetable broth and bring to boil. Stir 2 finely
sliced scallions with the green tops and 2 cups couscous in the boiling liquid
and remove from heat. Allow to steep for 5 minutes. Fluff with a fork, stirring
in 2 Tblsp. lemon juice. Serve topped with sautéed mushrooms or a meat or
vegetable medley.
Summer surprises seem to come in all flavors. However, to quote king Gama in
Gilbert and Sullivan’s “Princess Ida”:
”And don’t the days seem lank and long
When all goes right and nothing goes wrong
And isn’t your life essentially flat
With nothing whatever to grumble at!”
.
(I. Winicov Harrington lives in Waldoboro and is
the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the
Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
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