Thursday, November 13, 2008

In Season: Cauliflower and Lobster?

And don't forget the chanterelles. All of these and more are in season and ready for pickin', so grab your basket or, in my case a friend who knows her spots, and head for the hills. You'll often find the chanterelles and lobster mushroooms in the litter under stands of Doug fir, and word is they're easier (not to mention safer) for beginners because no other mushrooms (i.e. the poisonous ones) look like them.

But if the risk isn't worth the reward, I've seen them at local farmers' markets for anywhere from $8 to $10 a pound. Slice them up, sauté them with a bit of butter and minced shallots and you can pop them in a zip-lock bag in the freezer for a midwinter soup, pasta sauce or appetizer on toast. But now's the time to do it before they're gone.

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