Rhubarb Ginger Jam

Tired of making pies with all your rhubarb? This is a great alternative - and its one the first jams of the Spring!

Rhubarb Ginger Jam

Ingredients:

• 2 pounds rhubarb cut into 1/2 inch pieces
• 2 cups sugar
• 1/3 cup grated or minced fresh ginger root
• 1/2 a vanilla bean split and scraped

Directions:

1. Place all ingredients into a non-reactive pan
2. Bring to a simmer
3. Cook, stirring occasionally for 25-40 minutes.
4. Once desired consistency is reached you jam is done!

Jam can be served hot as a compote or canned and saved for later use.

Wild Harvest: Morel Mushrooms

Morel Mushrooms are one of the most identifiable, sought after and delicious of the wild mushrooms. With all this rain and warm sunny days, morels have been popping up all over. As always, please take care when identifying and eating wild mushrooms. Consult with experienced gatherers or bring along a field guide.

Morels should not be washed with water, rather brushed dry or tapped out to remove dirt. I find the best way to cook Morels is to simply sautee them in butter. Try this delicious and simple recipe:

Serve white Basmati rice over a bed of mixed salad greens. Dress with oil and balsamic vinegar and top with sauteed Morels. I added Dryad's Saddle to the mix for an extra delicious meal.

For more information on identifying and enjoying Morel Mushrooms check out http://thegreatmorel.com/