I feel you on that! A late freeze wrecked all our local peaches for the season 😭

A year-round tomato stall? Who wouldn’t be excited for that!

I hope they live up to your expectations! Wish I had more room so I could try them! Are you going to process most of them?

Mm, plum tomatoes! I hope you get a generous harvest.

Certainly the meatiest of tomatoes.

The long cool spring here followed by a heat wave seems to have delayed most things a bit, but they’re finally kicking off. My cucamelons and eggplant are blooming, and the okra plants are setting their first pods. Summer squash has been at it for a while. I think my fall garden will have to be late this year, but I use frost cloth, so I’ll have some wiggle room.

A few more of these and I’ll pick up some mozzarella cheese, harvest some basil and make Caprese salad. 🤤

Sun-dried tomatoes packed in oil and herbs would be delicious…

Dang. I’m glad it at least didn’t make you sick!

Ahh, that’s unfortunate. I hope you get a chance to try some in better condition someday. Here, we mostly have L. sulphureus and L. cincinnatus, which are both choice edibles.

Delicious on top of garlic toast. Recipe courtesy Alan Bergo: https://foragerchef.com/sicilian-chicken-of-the-woods/#recipe

Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.

I cut the recipe in half and harvested about half a pound.

Definitely give them a try! I was lucky, these two were actually my first time getting to try boletes. Porcini-types aren’t common in my area, and I tend to have an abundance of the really bitter Tylopilus, as well as the various red and yellow blue-bruising boletes that are tricky to ID. I’m looking forward to slowly learning and hopefully sampling more of them. Your red-footed boletes are Neoboletus?

Well, it was my first time trying the samples of black velvet bolete and Strobilomyces, so those were simply fried up and sampled one by one right away. The dryad’s saddle was fried with butter and herbs and frozen for later. The chicken of the woods was stewed in tomato sauce and served over toast a la Forager Chef’s recipe. The chanterelles are being fried with butter and frozen and given away to friends and family.

Well, this was my first time trying them. I’ve heard that some people find the taste poor, possibly depending on subspecies or substrate, but I have no complaints. I discarded the fibrous stalk and fried them up with herbs and butter. Meaty and delicious, with a surprising tangy note. I’d absolutely harvest them again.

I expected to find the chanterelles, but everything else was pure luck over a short three miles! Good luck out there.

Yes, I love to impress guests & travelers with a good straight-from-the-bag chipchuterie tray! Works every time.

If it slowly bruises red when you cut into it, that should point towards Strobilomyces