Yup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!

Fresh Morel Mushroom Omelet
Strawberry and Blueberry Fruit Mix
Toasted Acme Bake Shop Sourdough
Twin Falls Bacon