Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Grower
Seasons/Availability
Yellow foot Chanterelles are available December to May.
Current Facts
The Yellow foot Chanterelle is one of several species formerly known as C. lustescens. It is a member of the Cantharellus family though its DNA suggests otherwise. It is commonly identified as Craterellus tubaeformis and C. infundibuliformis as separate species in field guides, though it has been determined that they are the same. It is an edible wild mushroom that has refused attempts at cultivation.
Description/Taste
The yellow foot chanterelle is a delicate and petit, vase-shaped mushroom. Its cap is connected to the stem via wave-like, gilled ridges that run partially into the stem. Its colors are burnt orange to saffron yellow throughout the entire mushroom, though its coloring fades as it matures. Yellow foot chanterelle flavors and aromas are equally delicate and faintly fruity. It is thin-skinned with a soft and moist flesh, unlike its greater counterpart, the chanterelle. Yellow chanterelles are harvested between one and three inches in length.
Nutritional Value
Mushrooms provide protein, fiber, a substantial amount of vitamin B, vitamin D, vitamin K, copper and other minerals.
Applications
Yellow foot chanterelles are complimented by Mediterranean herbs and spices including sage, rosemary, tarragon and thyme. Sauté with bacon, eggs, chicken, steak and potatoes; season as desired. To clean, brush with a mushroom brush or paper towel; remove debris from the funnel. To store, refrigerate unwashed mushrooms in a paper bag or lay between damp paper towels. Do not seal mushrooms in plastic. Never wash chanterelles and do not soak mushrooms in water.
Geography/History
Yellow foot chanterelles grow in numerous groups on moss or mossy logs in low, wet woods of mixed hardwoods, hemlock, and pine primarily in eastern North America. They are also found growing in smaller numbers in Medicino County, California amongst the hardwoods and pines. These mushrooms emerge when very few other species are available, however their visibility is a sign that the more obscure black trumpet mushrooms may be growing nearby.
Recipe Ideas
Recipes that include Yellow Foot Chanterelle Mushrooms. One
is easiest, three is harder.
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Seasons/Availability
Yellow foot Chanterelles are available December to May.
Current Facts
The Yellow foot Chanterelle is one of several species formerly known as C. lustescens. It is a member of the Cantharellus family though its DNA suggests otherwise. It is commonly identified as Craterellus tubaeformis and C. infundibuliformis as separate species in field guides, though it has been determined that they are the same. It is an edible wild mushroom that has refused attempts at cultivation.
Description/Taste
The yellow foot chanterelle is a delicate and petit, vase-shaped mushroom. Its cap is connected to the stem via wave-like, gilled ridges that run partially into the stem. Its colors are burnt orange to saffron yellow throughout the entire mushroom, though its coloring fades as it matures. Yellow foot chanterelle flavors and aromas are equally delicate and faintly fruity. It is thin-skinned with a soft and moist flesh, unlike its greater counterpart, the chanterelle. Yellow chanterelles are harvested between one and three inches in length.
Nutritional Value
Mushrooms provide protein, fiber, a substantial amount of vitamin B, vitamin D, vitamin K, copper and other minerals.
Applications
Yellow foot chanterelles are complimented by Mediterranean herbs and spices including sage, rosemary, tarragon and thyme. Sauté with bacon, eggs, chicken, steak and potatoes; season as desired. To clean, brush with a mushroom brush or paper towel; remove debris from the funnel. To store, refrigerate unwashed mushrooms in a paper bag or lay between damp paper towels. Do not seal mushrooms in plastic. Never wash chanterelles and do not soak mushrooms in water.
Geography/History
Yellow foot chanterelles grow in numerous groups on moss or mossy logs in low, wet woods of mixed hardwoods, hemlock, and pine primarily in eastern North America. They are also found growing in smaller numbers in Medicino County, California amongst the hardwoods and pines. These mushrooms emerge when very few other species are available, however their visibility is a sign that the more obscure black trumpet mushrooms may be growing nearby.
Recipe Ideas
Recipes that include Yellow Foot Chanterelle Mushrooms. One
is easiest, three is harder.
