It’s the frogs and morels time of year… [again]

[Brought up to the front from 2006 and 2004.]

UPDATE 2006: What’s the BEST thing about an “upnorth” spring? OK, lots of things, like frog music. But what’s WAY up on the list? A wild meal! And what’s the best wild meal? It starts like this…a saute of morels, wild asparagus, fiddleheads, and ramps. Find em, clean em, cut em up and saute in fresh garlic, olive oil and some red wine. Oh yeah! (There are a hundred variations on this recipe of course. Cream readily figures in.) To really go nuts, lay this saute over a bed of rice or noodles (don’t hesitate to dress with a light slather of sour cream) then lay a sauted fresh-caught trout on top of it all. (A steelhead filet!) Or a big slice of braised wild turkey. Now, you only need company, a good wine and music, followed by a smoke on a veranda. Heaven can’t hardly get any closer. [Back to our regularly scheduled revived old post…]

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Yes, sir. It’s getting lush and steamy around here finally. Early mornings, long nights, lots of creature music. Soon we might have some trout to go with those morels. Or maybe we should make it froglegs?

Here’s a big close-up of the first catches of the season: