I’m a mycophile; I marvel at mushrooms. When I’m in the garden or on a walk and see them sprouting out of the ground, I wonder what type of species they are and what their fungal systems look like underground. One of the highlights of our Italy food-and-drink tour this fall will be a fabulous adventure hunting for truffles with dogs.
I also love to eat mushrooms. I enjoy their umami flavor and meaty texture. They’re a perfect accompaniment to pizza, pasta, soup, and steak.
Mushrooms are beautiful pieces of art, too, from the long or squat shapes and frilly gills to the gorgeous shades (they come in all the colors of the rainbow). I was excessively enamored by the trumpets, oysters, lion’s manes, and chestnuts during our cover shoot and lingered too long styling and compiling them. (My apologies again to our hosts, the wonderful and patient Mountain Mushrooms family, for keeping you so long.) Talented photographer Shea Evans captured many amazing photos, which made it hard to choose our favorite for the cover.
Mushrooms contribute greatly to our physical and mental health as well. Reportedly, functional and adaptogenic mushroom tinctures (such as the ones mentioned in a story in this edition can help with brain and nerve function, mood, energy, focus, gut health, and immunity, among other areas. And I’ve read a lot about the mystical powers of magic mushrooms and how they can help people overcome mental obstacles such as PTSD.
We are lucky to have mushrooms in our lives for all the flavor and benefits they offer us. In this issue, we tip our caps to them.
We celebrate a great deal of other fall foods and activities in this edition. Learn how to save seeds produced by your favorite edible plants and how to grow alliums this season. Learn about pear varieties and how best to enjoy them. We’ll offer you tips for pickling your favorite veggies, and area experts show us how to make the delectable, fermented treat kimchi.
You’ll find these features and much more in this edition. We hope you enjoy it all.
Happy fall!
