I love learning new words, wordplay, etc. This is a nut, unfortunately, I do not remember the name!Īs many of you may know, I have a word obsession. Redwood sorrel tastes like a tart green apple but should only be eaten in small quantities due to oxalic acid. Lauren, another of our guides, was very knowledgeable regarding edible items and pointed out horsemint, miner’s lettuce, and redwood sorrel. We passed gorgeous copses of redwoods, bay laurels, and canyon oaks. It was a beautiful, sunny day as we entered the Big Sur forest following days of rain. Stories were also related regarding people from Asia and Russia coming to California and picking and eating mushrooms that looked identical to those in their original countries but which were toxic and poisonous. I also learned that you can touch poisonous fungi and not worry about getting sick, that the only way to become ill is if you ingest the mushroom. I learned that the biggest threat to fungi is not over picking, but rather, destruction of their habitat. The Bad (Won’t Kill You But Yucky) Fungi. ![]() If you would like to join Todd or other experts to learn about wild edibles, see Wild Food Walks. He is considered to be a pioneer of the sustainable and wild food movements in California. Todd owns a company called “King of Mushrooms” which provides wild foraged foods to many local restaurants and businesses. He explained that he started learning about mushrooms from his Italian grandfather when he was only five years old. I liked that he could not only identify wild plants and fungi, but also explain how they could be used for culinary purposes. The hikes were led by Todd Spanier, who truly is a walking encyclopedia of knowledge as well as a talented chef. Mushrooms are ubiquitous at my farm and I always wonder if they are edible or poisonous, so when I saw that the festival included foraging hikes led by fungi experts, I jumped at the chance. While I have been known to consume mushrooms on my pizza and occasionally partake of portobellos I must admit that my knowledge of mushrooms is rather scant. There are also raffles, auctions, and a “Fungus Face-Off”, which pits local chefs against each other in a cooking competition featuring fungi. Multiple well-known restaurants and renowned chefs create magical meals featuring wild ingredients foraged in Big Sur paired with delicious local wines and beers. Each year the Big Sur area hosts a four-day Foragers Festival to raise money for the Big Sur Health Center, a non-profit facility that provides much needed local medical services. January is peak mushroom season in central coastal California. Wishing you peace, love, happiness, & beautiful vistas! I hope you get to see Calla Lily Valley! Thank you for visiting my blog. Wading or swimming in the ocean is not recommended due to dangerous waves and rip tides. ![]()
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