The lilacs are blooming. A living testimony of will over weather shown by their survival even though Spring’s warm temperatures lured them out with her early promise of warmth and then heartlessly turned her back on the new growth that answered her siren call and sent below freezing temperatures the very next week. Our neighbor, who has a back yard of carefully tended fruit trees, tells me that the freeze got the apricots and most of the cherries but she hopes that the apples and peaches will still produce some fruit.
We have asparagus in our garden and have harvested two servings, which while it doesn’t sound like much, is double the amount we got last year. MGH tells me that this is his favorite vegetable and so he has really appreciated the ‘taste’ our five plants have given him. At this rate, we will never get fat from what we are able to grow—which is probably a good thing as all it takes for either of us to put on the pounds these days is to walk into a room where there is the teeniest ‘smell’ of food. Sigh. Which reminds me, just today in the Sunday paper I read an article about how adding only two pounds a year, which doesn’t sound like a lot, can start to add up as the years roll on. Well, tell me about it, as if I didn’t know that—I mean all it takes is my staring at a closet full of clothes I keep because I was once able to wear them and hope to be able to wear them again once I have shed a few of said pounds, to know that I have acquired a more portly figure in the last ten years.
Speaking of asparagus and spring reminds me that Mother was a great scavenger always on the watch for delicacies that she could harvest for our table. The fact that they were free, if one didn’t count labor, which she didn’t, just added to the pleasure of her finds. The road side is where she used to glean the asparagus that we ate in the spring. It was not at all uncommon for her sharp eye to spot asparagus shoots sprouting up over the early grass of spring along the fence line that bordered our farm next to Highway 2. I can remember being totally mortified in only the way that a teenager can be, I mean what would people think when they saw her walking slowly, head down, and then bending over to retrieve what it was she was so carefully hunting. She had absolutely no qualms about stopping the car alongside the road in order to gather a few handfuls of these succulent spears that would then appear on our dinner table that evening which I might add were totally unappreciated by the children in the family.
I can remember how excited she was to discover hazelnuts the first fall we were on the farm. It seems like this required climbing through/over a fence of some kind in order to reach the bushes and she did involve her children in this project. The fact that the harvesting was just the first step in the process never deterred her. After all she had her ‘girls’ whom she taught how to remove the green hulls and in the process learn not to be afraid of getting their hands dirty as most things wash off and what doesn’t eventually fades. It seems like we had a black walnut tree that grew right next to the garage and we harvested these nuts as well but it died several years after we moved to the farm and so we lost that treat in our cookies and fudge. Here I might add that black walnuts have a unique flavor that gives that delicious fillip’ that causes ones taste buds to wake and say, “how delightful”. They are also quite expensive to buy which is why I don’t, although come to think of it, I don’t know that I have even seen any for sale since I left the farm, so price is a moot point but if I were to find any I am sure that is why I wouldn’t buy them.
Mother also was a great mushroom hunter. It didn’t take her long to become addicted to searching for Morel mushrooms which pop up in the spring when the temperature climbs enough to warm the soil and provide just the right conditions needed for these fungi to thrive. The great state of Iowa has an enviable record for growing these toothsome treats which require a sixth sense to know when to begin looking for them as it takes just the right combination of warmth and moisture that will cause them to ‘pop’ into their growth cycle which sadly is short and so puts even more pressure on those intrepid souls who seek them. She used to roam the home farm as well as the Johnson place across the road, which was purchased about the time I left for BYU (I could be wrong on the date and if so I am sure my sisters will correct me, so I will just let the date stand until further light and knowledge is directed my way.) There might have been other places as well but I wouldn’t know as she kept the secret of where she found them until the day she died although there is a rumor in the family that she did show Darlene. (Lest you think that mother was a little ‘batty’ where this subject was concerned you have to understand that she was not alone. Those who follow the pursuit of the Great Morel are dedicated and devious traveling alone with their collection sacks to spots known only to them (but quite often next to trees where they nestle in last fall’s covering of dried leaves—at least that is how mother explained it to me. She said that they particularly like elm trees but that was before Dutch elm disease nearly wiped out those trees from the landscape. The fact that they can still be found is a testament to the tremendous recuperative powers of nature in adapting to changing conditions. The fact, that where they grow, is still a closely kept secret also tells you something about human nature as well.
Did you know that you can order them for about thirty dollars a pound on the internet? (This fact came to my attention after I googled Morel, which you can do as well if you want to see an actual picture of this mushroom with its pointy shape and convoluted folds go to: http://www.thegreatmorel.com/growingtips.html
The real reward, for all mother’s zeal, was in the eating. She had several different ways that she prepared her mushrooms but I liked it best when she would carefully melt a generous amount of butter in the cast iron frying pan where she would place the morels after they had been dipped into beaten eggs and coated with flour then gently fried until they were a golden brown. Yum, yum.
Come to think of it, I haven’t had any morels since I left home and that is now forty-six years ago. Ah, but the memory remains. . . .
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