BOOm! ShaKE The ’ShrOOm
APPLE
MORELS, WHAT THE HEY? These intriguing little organisms defy the main mushroom season (generally September to November) by raising their knobbly heads in springtime, feeding from the nutrients in soil and wood that other plants shun. Find them in wasteland, woodland, even in your back garden, but take care if you’re a have-a-go forager, because for every funghi friend there’s a foe lurking right behind it (you’ve heard of Christopher McCandless, right?). We’ve more on toxic ‘false morels’ on p8. Morels aren’t the only season-flouting ’shrooms we’ve found this month, either. In Exeter there’s a trio of urban farmers cultivating exotic oyster mushrooms purely in coffee grounds. They grow them all year round, and reckon their sustainable methods are a darned sight better for us (and the planet) than our conventional mushroom farming ways – read more on p18. As well as celebrating these capped fungal growths for their flavour and versatility, we should be looking forward to them helping us stay slim, too – apparently. Last month we heard US scientists created a mushroom extract that stops taste buds from detecting bitter flavours. This means we won’t have to load up treats like coffee and chocolate with sugar to mask their naturally occurring bitterness – we can pop mushers in, instead. Fat-free Easter eggs next year? We’ll keep you posted. Elsewhere, have you noticed Devon’s gone into full-on party mode? Not only is Exeter Festival of South West Food and Drink happening on 29 April-1 May, there’s the River Cottage Spring Food Fair on 27-29 May and Salcombe Crab Festival on 30 April, with man of the moment (AKA Saturday Kitchen new host) Matt Tebbutt. Enjoy!
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Charlie Lyon, Editor charlie.lyon@mediaclash.co.uk
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