I’m gonna look through these, I have to confirm that every single one of the individual mushrooms is a chanterelle. — Marti Crouch
That’s right, the wild mushroom inspector at the Bloomington Farmers’ Market has to examine each and every mushroom for sale at the market to make sure no one ends up with a poisonous look-alike.
In-season this time of year is the chanterelle.
Orange, with a vase-like, fluted shape, these tasty wild treats can be found all over the woods in Southern Indiana.
The first time I found a chanterelle, it was the 4th of July. That’s how I remember when to look for them. They’re usually abundant around here this time of year, but especially when we’ve had a hot and rainy late June like this one.
This week’s show is a celebration of chanterelles, with some archival recipes from local chefs and stories from Earth Eats founder and former Host, Annie Corrigan.
Annie visits with Chef Adam Sweet of King Dough, and Chef Jeff Finch of Finch’s Brasserie* to find out what specials they add to their menus during chanterelle season. Then she tags along with Marti Crouch** as she makes the rounds at the farmers’ market inspecting vendors’ wild mushrooms.
And Harvest Public Media has a new story about vet shortages in rural America, and the impact on our food system.
*Update since this story first aired, Jeff Finch has moved on from Finches. The restaurant has the same great food and a new name, The Roost.
**Marti Crouch retired from her inspector post at the end of 2016. Nowadays it’s Sean Breeden-Ost’s job to check out all the wild mushrooms at market.
Earth Eats theme music is composed by Erin Tobey and performed by Erin Tobey and Matt Tobey.
Stories On This Episode
Chef Jeff Finch adds a couple special ingredients to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato puree.
Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.
Thirty-eight calves, between two and four months old, moo and kick at the dirt floor in a steel barn in Brush, Colorado. One by one, a handler leads them from the pen to a narrow chute, where their legs are restrained and they’re lifted onto a hydraulic table. A team waits, ready to give each […]