Mushrooms in the North Cascades, Day 1: Getting Started

A great drive up, despite the rain, and an introduction to the Learning Center, course, and fellow students.

The weekend-long course started on Friday, October 9. I got an early start, planning to make a leisurely drive on the scenic route and do some hiking along the way.

The Drive Up

Although I’d originally considered making the 170-mile trip to Diablo Lake by motorcycle, reality struck in the form of autumn weather at higher elevations. I was always a fair-weather motorcyclist and don’t like riding when temperatures dip below 50. Add rain in the forecast and it made a lot more sense to take a car.

So I took my Honda S2000. After packing a bag, loading up the car, and dropping off Penny at boarding for a week — I had two back-to-back trips and Penny would miss both of them — I fueled up and got the car washed. Then I headed north on the east side of the Columbia River with the top up so it could dry after the drip through the car wash.

It was a pretty day with filtered sunlight and calm winds. The leaves were just beginning to turn in the Wenatchee area and the reflections of trees on the glassy surface of the river were gorgeous. I looked half-heartedly for a place to stop for a photo, but didn’t find any. In hindsight, I think Lincoln Rock State Park would have been perfect.

I crossed the river at Beebe bridge near Chelan and continued up the west side. The water was no longer glassy; it had become choppy in a light breeze. The clouds were building, too. I made the turn at Pateros to begin my drive up the Methow River Valley. There were more trees turning color here; autumn was in full swing.

I stopped at Twisp for lunch at about 11:30. I almost always stop at Twisp when I’m in the area. This time, I went to the Glover Street Market, sat at the counter, and had the Forbidden Rice Bowl with chicken and tofu. Very tasty. Afterwards, I stopped in at the Cinnamon Twisp Bakery for some baked goods to munch on during the weekend.

And for those of you who are wondering, downtown Twisp is fine after the wildfires. Apparently most of the fire damage is up in the hills outside of town.

I put the top down, covered my head with a scarf in an attempt to keep my long hair under control in the wind, and continued on my way. Route 20 continues north past Winthrop and Mazama — where I usually spend Christmas cross-country skiing these days — and then begins winding into the North Cascades mountains. The weather worsened, the clouds dropped lower. Rain was imminent.

By the time I reached the turn off for the Washington Pass Overlook, it was raining. I pulled in, parked, and put the top up. I debated with myself about hiking up to the overlook and decided not to. I wanted to hike at Rainy Lake and couldn’t see getting wet twice. So I pulled out and continued on my way.

The Rainy Lake trailhead wasn’t far, but it was still raining when I got there. I got the feeling that it would be raining a lot that weekend. (It’s a funny thing about rain: I love it when I’m home — where it seldom rains — but don’t like it when I’m traveling.) If I wasn’t willing to hike in the rain, I suspected I wouldn’t get much hiking in that weekend. So I parked, put on my rain jacket, and headed down the trail.

Creek Near Rainy Lake
One of the two creeks I crossed on a bridge on the way to Rainy Lake. This creek does not feed the lake.

Leaves
There was some fall color along the way, but not much.

Mushrooms
I photographed a lot of mushrooms along the trail. I’ll say what you’re thinking: this looks like a pile of poop.

This was my second hike at Rainy Lake. The first was on the way home from my camping trip in August. It’s an extremely easy one-mile trail — paved, for Pete’s sake! — and it winds through the woods, over a few bridges with bubbling creeks beneath them, ending up at an overlook for a small lake fed by glacial runoff that cascades down the cliffs in waterfalls. My goal that rainy afternoon was to get photographs of the fall colors reflecting in the lake’s glassy surface. But I made several stops along the way to photography the many kinds of mushrooms I spotted — after all, I was going to a mushroom class and thought I’d start observing before I arrived — as well as the creeks and fall color.

At the lake, low clouds, raindrops, and scant fall color made the scene a bit disappointing. But I took a few shots anyway, including a panorama. I also began creating what I call “video notes” — using my phone’s video feature to record video images, sound, and my voice narrating what I see, hear, and smell. These are not for publication — they’re personal memory aids. I plan to collect them and refer to them when writing about places in the future. I shot one at the lake and along the trail on the way back.

Rainy Lake Panorama
Rainy Lake on a rainy day. The scene was a bit disappointing.

Two women with a big dog joined me a while later. We chatted for a while and I took a photo of them with their camera. Then I headed back down the trail to my car, taking more photos of mushrooms along the way. You can see the photos and a summary of the hike on the Gaia GPS website; I uploaded it the next day when I got a access to the Internet.

Back at the car, I stripped off my wet rain jacket and got in. I continued west on the North Cascades Highway toward my destination. Little by little, I began to see more autumn color. I don’t think it had much to do with climate — I think it was related to the type of vegetation. I don’t know much about the local trees, but apparently yellow is the predominant autumn color. Back east, we had a lot more red and orange. I did stop at one bunch of trees to get a photo of my little red car in front of them. I really like the contrast here.

Honda S2000
My 2003 Honda S2000, which I’ve owned since new. It only has 60,000 miles on it and is my favorite car. It’s a sweet little ride.

Boardwalk Trail
Boardwalk trail at Happy Creek.

It wasn’t long until I got to Ross Lake. There are lots of hiking trails around there, but I wanted one that was quick and easy. It was that kind of day. I wound up at the Happy Creek Forest Walk and Falls Trail, which is another very easy trail. This one had a lot of boardwalk through the forest with more interpretive signs and benches. I like the fact that the park services create trails like this to make nature accessible not only to handicapped folks but to families with small kids.

What interested me the most about this trail was the 1.2 mile hike to the falls beyond the easy part. I started along the trail, not even minding the rain coming down on me, eager to see Happy Creek Falls. But when the trail wound close to the road and paralleled it, it lost its charm. Rainy Lake’s trail is within hearing distance of the road for about 2/3 of its length and I was tired of listening to cars and trucks roll by. On a nicer day, I might have stuck with it, but in the rain I simply wasn’t interested. So I turned back and returned to the car, snapping photos along the way.

Happy Creek
Happy Creek.

At that point, I was pretty much tired of hiking in the rain. So I headed to my destination with only a few stops along the way:

  • Diablo Lake with Clouds
    Diablo Lake on a cloudy, rainy day. Compare it to this shot of nearly the same view, taken in August.

    Diablo Lake overlook, where I shot a few images of the lake with the low clouds.

  • Colonial Creek Campground, where I’d camped in August. I wanted to see how the reflections were in the lake there and was very surprised to see that the lake level had come down so far that there was no lake at the campground.
  • Newhalem General Store, where I wanted to pick up a book about the Skagit River dam projects. That’s also where I checked voicemail, returned a call from a friend, and sent a few last-minute texts. I knew my phone wouldn’t work at the Learning Center.

Orientation and Introductions

It was about four when I crossed the Diablo Dam and drove up to the Learning Center. I checked in and brought my scant luggage — just two small bags — up to my room. I was in the Fir Lodge, which is where all the Mushroom Course attendees would be staying, in a room that overlooked the whole Learning Center. I’d booked a single room but the rooms are all the same: they accommodate up to four people in two bunk beds. I’d have the room all to myself for the weekend. The lodge was set up like a dorm, with separate mens and ladies bathrooms down the hall. The bedroom doors did not lock — which I admit was kind of weird at first — but there were lockable cupboards in the closets for people who worried about valuables. I didn’t worry.

My Dorm Room
I had this dorm-style room all to myself.

North Cascades Learning Center Classroom
Our classroom at the North Cascades Learning Center.

After taking my car down to the lakeside parking lot — there’s no parking up at the Learning Center — and hiking back, I took it easy for a while, snacking on one of the treats I’d bought at the bakery in Twisp. Then I joined my fellow classmates for an orientation meeting in the classroom we’d be using. It was in a nearby building and featured a long table with chairs on both sides. We were introduced to Lee, who’d lead the course, and several employees of NCI (North Cascades Institute). And we introduced ourselves. There were three women attendees, including me, all from the east side of the cascades, and two men, both from the west side. It soon became apparent that I had the least mushroom knowledge — the others already had experience gathering mushrooms for culinary and/or medicinal use. Lee started us off with an introduction to mushrooms, including a good explanation of what they are: the fruit of a fungus. (Sounds tasty, no?) And it should probably come as no surprise that most mushrooms are not edible — some are downright poisonous and can kill you.

Dinner was in the Dining Hall. The Learning Center prides itself on healthy meals using local sources whenever possible. I honestly can’t remember what we had. (Maybe I was tired.) I do remember it being good and having plenty of it. There was a berry cobbler for desert with fresh whipped cream. (Figures I’d remember that.) The Dining Hall was full; not only was our course being held that weekend, but there was also a watercolor painting course and what’s referred to as “Base Camp” — a sort of free-form educational experience that includes overnight stays and meals.

Chairs
A nice place to relax in the evening, sheltered from the rain. I was too tired.

Then it was back to the classroom for a mushroom slide show. Lee used photos she’d taken over the years to illustrate different mushroom features that are used to identify them: gills, caps, rings, etc. I didn’t realize how many different kinds of mushrooms there are — although I’d begun getting an idea after all the photos I took that afternoon on my rainy hikes. I admit that I was nodding off in the darkened classroom. I think Lee saw that. When she brought the lights up, she let us go for the night. It was 9:30 PM, very dark, and still raining.

Mushrooms in the North Cascades, Introduction

A weekend in the North Cascades with a purpose.

Back at the beginning of August, I went camping in the North Cascades National Park with Kirk, the guy I’d been dating since late June. Along the way, we stopped briefly at the North Cascades Environmental Learning Center, one of only two places with lodging in the park. (The other is Ross Lake Resort, which we hiked to.)

North Cascades Learning Center Office
The main office and shop at the North Cascades Environmental Learning Center on Diablo Lake.

Later, when I got home, I looked up the organization on the Web. I was interested in staying there, mostly as a comfortable base for exploring the area. But I discovered their Learning Center programs for adults and realized that might be a more interesting way to spend time there. After a long summer stuck around home for work it would be nice to get out, meet new people, and learn something new.

I chose the “Mushrooms and Culinary Ventures course.” Here’s the description:

Autumn rains draw foragers from near and far to comb the forest floor in search of an abundant feast of fungi. Chanterelles, bear’s tooth, oyster and lobster mushrooms — you’ll find these tasty fall delicacies right here in the Wild Nearby.

Join us at the North Cascades Environmental Learning Center during peak mushroom season to learn about our local fungi and how to incorporate them into delectable dishes.

Naturalist and amateur mycologist Lee Whitford will provide a general overview of fungus, including a foray into the woods where we’ll learn basic identification skills, ethical harvesting and guidelines for consuming these local edibles.

Upon returning, Learning Center Chef Kent Yoder will lead our group in a cooking lesson on preparing our wild harvest as well as lead a discussion about food’s critical role within a sustainable lifestyle.

When you’re not foraging, feel free to soak up the views of Pyramid and Colonial Peaks, linger on the shores of Diablo Lake, find a book to curl up with in the Wild Ginger Library and rest in comfort at night in our guest lodges.

Tuition includes two nights stay in our guest lodges and six delicious, healthy and locally sourced meals.

I have to say that I am intrigued about the idea of foraging for food. This might be related to my gleaning forays in picked cherry and apple orchards each harvest season. Or the fact that various berries — blackberries, thimble berries, and raspberries — are widely available on trails where I hike throughout the area. Or the availability of wild asparagus and other edibles nearby.

Because one of my hiking friends is an amateur mycologist, I already knew that edible mushrooms were widely available in the forests near my home. The way I saw it, this course would give me enough information to safely forage for mushrooms. I signed up.

The rest of the posts in this series cover my trip and what I learned, with plenty of photos to illustration what a great trip this was. Keep reading.

Pressure Cooker Carnitas

Another pressure cooker recipe.

I’m hooked on this damn pressure cooker. I still can’t believe how tender and juicy meat comes out after cooking for less than an hour.

After Tweeting about the first time I used it, one of my Twitter friends, Laura suggested carnitas. When I asked for a recipe — fully expecting a link — she gave me basic instructions. Very basic. Too basic for me.

So I Googled it and found a recipe on Allrecipes.com. I modified it for my own tastes and pressure cooker. Here’s how I made it. And yes, it came out amazingly good.

Ingredients:

  • 2-1/2 pounds boneless pork shoulder, cut into 1-1/2-inch cubes. I used the country style spareribs and trimmed much of the fat off.
  • 3 tablespoons canola oil. I used olive oil because that’s what I have in the pantry.
  • 2 poblano peppers, roughly chopped. I used 3.
  • 3 jalapeño peppers, roughly chopped. I used 1.
  • 1 serrano pepper, roughly chopped
  • 1 large onion, roughly chopped
  • 4 cloves garlic, roughly chopped. I used garlic from my garden, which was a real pain in the butt to peel.
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 1 1/2 cups beef broth. I used about a cup, which I made with water and powered bouillion. Next time, I’ll use 1/2 cup.

Instructions:

  1. Heat oil and brown pork cubes on all sides.
  2. Stir in remaining ingredients.
  3. Lock down the pressure cooker and cook for 45 minutes. (The recipe stated 60 minutes on medium pressure, but my pressure cooker does low or high — not medium. So I took a wild guess and reduced the time. It worked fine.)
  4. At the end of the cooking period, vent the steam, open the cooker, and serve.

While it cooked, I made guacamole with onions and tomatoes from my garden. I served it with corn tortillas I happened to buy yesterday. It needed salt and pepper to taste. The finished product wasn’t very spicy; I probably could have used more jalapeño peppers. But the meat was, once again, fork tender. And so juicy!

Moroccan Lamb Tajine

I discover pressure cooking — and love the results.

Yesterday, experimented with a cooking technique that rocked my culinary world: pressure cooking.

The Instant Pot

For years, I thought the only way to get a nice, rich stew with fork-tender pieces of meat was to slow cook it for five or more hours, often in a crock pot. With cool autumn weather coming on, I started thinking about new recipes for hearty stews — comfort food after a long day outdoors hiking or doing yard work. Trouble was, I’d sacrificed my old crock pot — which had to be at least 25 years old — to beeswax processing duties and it was no longer fit to make a meal. I’d done this on purpose to force me to buy a new one with modern features and the time had arrived.

Of course, I’d also been thinking about something to make it easier for me to make yogurt. And I’d been told over and over by friends that I needed a rice cooker. I’d already gotten an ice cream maker. With my mixer, toaster, food processor, and similarly sized appliances, the pantry shelf I’d dedicated to countertop appliance storage was quickly filling up. The ice cream maker and bread machine were already stored in the garage because I didn’t expect to use them very often. I didn’t want any more appliances than I needed. (And, as usual, I use the word “need” very loosely here.)

Instant Pot
The Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker.

So I was pretty interested in the Instant Pot I found on Amazon.com. This single device offered seven functions:

  • pressure cooker
  • slow cooker
  • rice cooker
  • sauté/browning
  • yogurt maker
  • steamer
  • warmer

My experience with the computer world taught me one thing: if any piece of software or device claims to do multiple, only slightly related things, it won’t do any of them well. Think about integrated software like Microsoft Works. Word processor, spreadsheet, database all in one package. But none of those pieces were powerful enough for a serious user.

I figured how good could this be? I kept looking.

But I kept coming back to the Instant Pot. With a 4+ rating from 3,960 customer reviews, it had to be good. I started reading reviews.

And I was sold. I bought one last week.

The Recipes

I won’t go into details about the Instant Pot — after all, this is not a product review. I’ll just say that it seems to be well designed and easy to use. I like the stainless steel pot. It’s a good size that fits nicely on my kitchen island when in use and on the shelf in my pantry when not in use.

The Instant Pot comes with two books: an instruction manual in multiple languages and a recipe book in English and what looks like Chinese. Why Chinese? Well, not only is this made in China (like the rest of the merchandise sold in this country), but many of the recipes have an Asian flair. Apparently, devices like this are popular in Asia.

I needed a recipe for its inaugural use, so it made sense to take a recipe from the recipe booklet. These were written specifically for this device and instructions tell you exactly which buttons to push. For example, you start by sautéing onions and browning meat using the sauté feature. Then you seal it up and switch to pressure cooking with that feature. The instructions tell you which buttons to push, thus giving you a use tutorial. It was great to be able to cook the entire meal in one dishwasher-safe pot.

Anyway, here’s the recipe without the Instant Pot-specific instructions; if you have a pressure cooker, you can probably make this at home in yours.

Ingredients:

  • 2-1/2 to 3 pounds of lamb shoulder, cut into pieces. Lamb is not a big seller here in Washington state and I was fortunate enough to be at the supermarket when several packages of lamb were marked 50% off for quick sale. I bought 3 racks of lamb and a boneless leg of lamb that day, saving about $30, and popped them all in my chest freezer. Yesterday, I pulled out that leg of lamb, defrosted it, and cut it into pieces for this recipe.
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 4 tbsp olive oil, divided
  • 2 garlic cloves, crushed. I got lazy and used about a teaspoon of garlic powder.
  • 2 onions, roughly sliced
  • 10 oz prunes, or a mix of dry apricots and raisins. I used the prunes. I actually like prunes.
  • 1 bay leaf
  • 1 cup vegetable stock. I used water plus 1-1/2 tablespoons of Better than Bouillion. (Next time, I’ll reduce this to 1/2 cup total liquid.)
  • 1 cinnamon stick
  • 3 tbsp honey. I used honey from my own bees, of course.
  • Salt and pepper, to taste
  • 3 1/2 oz almonds, toasted
  • sesame seeds

Instructions:

  1. Mix the cinnamon, turmeric, ginger, and garlic with 2 tablespoons of olive oil to make a paste. Spread the paste over the meat and set aside.
  2. Put the prunes in a bowl and add enough boiling water to cover. Cover and set aside.
  3. Heat a pan and add 2 tablespoons of olive oil and the onions. Cook until softened, about 3 minutes.
  4. Remove the onions and set aside.
  5. Add meat to pan and brown on all sides, about 10 minutes.
  6. Add the vegetable broth and deglaze the pan, scraping all browned bits into the sauce.
  7. Put the meat, broth, onions, bay leaf, and cinnamon stick into a pressure cooker. Seal and cook for 35 minutes.
  8. At the end of the cooking cycle, allow pressure to release on its own. That could take up to 20 minutes. Open the cooker when safe.
  9. Add drained, rinsed prunes and honey.
  10. Reduce the liquid by simmering, uncovered, for about 5 minutes.
  11. Sprinkle with toasted almonds and sesame seeds and serve.

The best part about the Instant Pot is that all of the cooking steps can be done in the same pot. No moving ingredients from one cooking vessel to another when switching from sauté to pressure cook to sauté. So at the end of all this, there’s just one pot to clean and the countertop stays remarkably neat.

The Big Surprise

I have to admit that I wasn’t expecting anything special. After all, I’d only cooked the meat for a total of 45 minutes. How tender could it possibly be?

The answer: very tender. The meat was moist but tender enough to break up with a fork. And it was absolutely delicious. I served it over a mixture of rice and quinoa.

So, as you can imagine, I’m thrilled with pressure cooking as an alternative to the all-day crock pot routine. Look at the facts: the pressure cooker enabled me to cook a good, hearty stew that was both tender and tasty, in less than an hour. Who wouldn’t be thrilled?

Got a pressure-cooker recipe to share? Leave a comment on this post so we can all see and try it.

Making Ice Cream

Sinfully good.

Years and years ago, I had an Oster Kitchen Center. This was basically an electric mixer base that I could put a mixer, blender, food processor, and other attachments on. I really liked this thing, but decided to get all new appliances — Kitchenmaid, in fact — when I moved to Arizona in 1997. To say that Kitchenaid has disappointed me is an understatement. I really wish Oster would produce an updated version of that old Kitchen Center; I’d buy one.

One of the attachments I had for the Oster was an ice cream maker. It was the usual device: inner bowl fits into outer container that you fill with ice and salt. The whole thing sat on the base with a paddle inside and a cover on top. You turn on the motor and it turns the paddle while the ice chills down the ice cream mix you’ve put in the inner bowl.

Cuisinart Ice Cream Maker
The Cuisinart Pure Indulgence Ice Cream Maker.

When I switched to Kitchenaid, I never replaced the ice cream maker. Until about a week ago. That’s when I bought a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker. It’s a small countertop device that I store on a shelf in my garage. Instead of having a double bowl and having to deal with ice and salt, it has a single bowl that I keep in my chest freezer until ready to use. The liquid inside supercools and chills down the ice cream when I set the whole thing up and get it running. It claims to make ice cream in 25-45 minutes and I can confirm that it does.

Of course, it’s not the ice cream maker equipment that makes amazing ice cream. It the recipe for the ice cream that goes inside it. I found that recipe in July, when someone linked to an article titled “The Master Ice Cream Recipe” on the New York Times website. That recipe uses ingredients I can stand behind: real milk and cream, sugar, and egg yolks. A table below the base recipe offers flavoring options with additional instructions.

Kirk and I took the ice cream maker on its inaugural run last week. I made a simple vanilla ice cream, cheating a bit by using vanilla extract for the favor. (I don’t know about you, but I don’t keep vanilla beans around my home.) Along the way, I showed Kirk how to separate eggs without an egg separator. And because the eggs were from my chickens, the resulting ice cream was almost golden in color.

The flavor and texture were great, even though I probably should have kept it in the ice cream maker another 10 minutes or so. (Note to self: use timer.) Kirk liked it with the strawberry rhubarb jam he cooks up on demand with rhubarb from his garden, but although I love that mixture on pancakes, I preferred this ice cream plain.

Home made ice cream
Home made vanilla ice cream topped with home made strawberry rhubarb jam.

Cherry Ice Cream
Home made cherry ice cream, made with eggs from my chickens and cherries I picked. (Have I mentioned lately how much I love living in orchard country?)

Yesterday, I whipped up a batch of cherry ice cream using the last few pounds of cherries I’d gleaned from client orchards. I followed the instructions in the Times recipe, but I skipped the step that blends the cooked cherries into a puree. I thought whole cherries would be more interesting. This morning, when I put the chilled ice cream mix into the ice cream maker, those cherries got a bit hung up on the mixing paddle. I froze it longer than the vanilla ice cream, scooped it into my dedicated ice cream freezing container, and put it in the freezer.

But not before tasting a big spoonful. Delicious!

Although the Times recipe requires some cooking, the ice cream maker came with recipes that don’t. I will eventually try some of them. I suspect they’ll turn ice cream making into a 1-hour activity instead of one that requires at least 4 hours for the mix to cool down after cooking and another 45 minutes to churn. That means it’s something you could easily do with your kids on a rainy day. Or dinner guests, while you’re munching appetizers before the meal.

The best thing about all this? I control exactly what goes into every batch I make. And although it isn’t that much cheaper to make than the premium ice cream I prefer, there’s a certain amount of self-satisfaction when you get to enjoy something you made from scratch.