Morel Season coming in early.

The weather has been odd this spring and the morels are appearing a little earlier than usual here. Typically i wouldn't even start looking until the second week of April, but i saw that folks were starting to find them in the area, so decided to check my spot. i only found a few and they were still pretty small.  Normally i would leave them to get bigger, but it's so dry out i went ahead and picked them before they shriveled.                 

i often read that Morels can often be found around dying elm trees and in old apple orchards.  i find all of mine at the base of Tulip Poplars.  It makes hunting quite a challenge.                                                 

Over the years we had a few different honey holes on our property, but the forest is always changing and they are getting harder and harder to find. As the trees that feed them die and decompose, the mycelium spreads and shifts its focus when it's current food source is exhausted.  

These were found in a Poplar grove, on a rather steep bank. i've picked 7 this week, and left a few to keep growing . i'm usually finding morels into May, so i'm hoping if we get a good rain i'll find a few more.  

First week of April, 2026, homegrown and foraged.

First week of April, 2026

 First week of April  2026. Homegrown and foraged. Ramps are up! i finally have a small patch established on my land.  Shiitakes are from plugged logs and Kenan spotted the oysters when we were driving back roads. My hens are still laying well and the dandelions and violets are starting to bloom. Both are edible and can be used to make tea, jelly and syrup etc, but these are the first foods for the bees so i didn't harvest much.

Best Sourdough recipe

Finally found a sourdough recipe that i love!!  i have tried just about every recipe i've come across, they've all been okay, but not quite what i wanted.  This is the one! 

 

• 400g bread flour
• 308g water
• 100g starter
• 10g salt

Mix water and starter. Add flour and mix until shaggy. Cover and rest 30 min. 

 Add salt.

Mix just enough to combine. cover and rest 30 min.

Stretch and folds, let dough rest 30 min  

Stretch and folds, let dough rest 30 min 

Stretch and folds, let dough rest 30 min

Stretch and fold.  

Cover and bulk ferment 4.5 hours on counter.  Shape, place in floured banneton. Cover with plastic wrap or place in plastic bag.  Refrigerate overnight. 

In the morning, preheat oven to 475 for 30 min. Reduce heat to 450. Transfer dough to parchment paper or silicone sling.  Score. Place in roasting pan, with 2 ice cubes under parchment. 

Bake 35 minutes lid on, 15-20 minutes lid off.   Make sure internal temp is at least 205.  Wait at least 2 hours before cutting. i usually place a baking sheet on the rack below to keep the bottom from getting too brown/hard. Wanted to share with anyone looking for a good recipe and also so i don't lose it and can come back here to find it.