We haven’t been out foraging this year as much as I’d like. Last year was a fantastic chanterelle year. This year, well, I honestly didn’t know.
This weekend we went up to Cook Forest State Park. Our reserved campsite was a mistake: loud, on the path to the bathroom, crowded, noisy. Luckily there were other spots available and we found a quiet one which was just at the start of a hiking trail.
After setting up camp we took an evening hike. There on the side of the trail were beautiful chanterelles.
We sauteed them with onions and roasted them in the fire into mountain pies with cheese.
We sauteed them with onions, potatoes and had them with the most delicious eggs we picked up on an Amish farm in Smicksburg, on the way up to Cook Forest.
Later that morning we went to the Clarion farmer’s market and found a woman selling, alongside her organic produce, chanterelles by the pound.
The woman told us it is a GREAT year for chanterelles. She agreed that last year was fantastic, and reported this year is even better. “There’s been so much rain that my lettuce is terrible, my cucumbers practically non-existent, but the chanterelles are everywhere. They are saving my organic farm!”
How has your chanterelle season been? I’m back in Pittsburgh, and I’m going out as soon as I can to find more!
Don’t know how to cook chanterelles? Check out these past posts:
Hope your summer is fantastic and that you are out foraging safely and sustainably!
~ Melissa and the folks at Food Under Foot