jamaica, vermont
On Sunday, after
the wedding, we woke up in the Three Mountain Inn in Jamaica New York, an inn I picked not only for their plush featherbeds, but for its proximity to Jamaica State Park, one of Vermont’s finest. After breakfast, we took a little walk down to the park for some exercise before hitting the road for home, and within minutes inside the park, we found a path lined with plump, fresh mushrooms. Fat white ones with conical caps, brown speckled ones, and lots of LBMs {little brown mushrooms}.
Normally, one has to hunt for mushrooms. They must have a nose for these things, uncovering blankets of pine needles and rotting logs to discover their treasures. I couldn’t believe how easy this was!
But we had just begun our hike, so I left our loot behind as we hiked along the riverbed with a promise of plenty of fungi waiting for us on the way out. When we circled back, I found our stash and gave them a deeper look. I had never seen this variety on a plate before, but the fat stems and meaty caps promised something rare and scrumptious.
“We could make a fortune in this forest!” I announced. I bent down to take another look, and a local whizzed past on a bike.
“Don’t eat those!” she called out.
“See, I told you,” András said. “We can come back and pick when we know more. I’ll get you a little mushroom book for our anniversary.”
A mushroom book was not what I had in mind for our first anniversary, but I appreciated his appreciation for my interest in foraging.
“But, who knows when we’ll get back up here.” I said. “Let’s just take these, and we can get them examined by an expert. It’s not like they are purple or oozing poisonous puss!”
To my surprise and delight, András gave me the hat off his head to use as a basket. “You’re right. Let’s take a chance.”
We picked heaps of mushrooms, carried them back and drove straight to the
Three Clock Inn to find Serge, who I knew from our conversation the night before to be an avid forager. We found him in the kitchen with young Francoise next to him, perched on the countertop, decapitating haricot vert.
I placed the hat full of mushrooms under his nose.
“Aha, excellent!” He exclaimed passionately through this thick moustache.
“Come, come, you must sit,” he said. He shooed us out of the kitchen and to the nearest table set for two out in the yard under a tree. A half an hour later, Serge presented us with a local trout topped with creamed mushrooms with a meaty flesh that gave between our eager teeth. This followed with sirloin and crispy roasted mushroom caps more woodsy than anything I’d experiences before. It was a magical little slice of life, an experience our curiosity had unearthed, rewarding us ten-fold. We ate like Louis XVI, proud and headless, before…
----
“Sarah, are you listening to me?” András said, snapping me out of my mushroom high. “I said, we can come back and pick when we know more. For now, let’s live another day.”
“Awe, you’re no fun,” I said. “You never let me take mushrooms from the woods!”
And that’s how it really happened. We didn’t pick those mushrooms.
We spoke to the local ranger who assured us that there were delicious mushrooms in these woods, along with hundreds of dangerous ones, but unfortunately, she couldn’t tell them apart.
Just past the Vermont border, we hit the town of
Hoosick, NY where across from the local country deli, I spied a house hidden by overgrown shrubs and a sign on the barn behind it that read “Dog Ear Book Barn.”
The barn belongs to a crotchety gentleman who sat buried beneath hundreds of dusty rare and out-of-print books. He virtually ignored me while I made myself at home among cookbooks, children’s books, and storybooks, piling my arms with a first printing {1906} of
Heroes Every Child Should Know, and the 1960’s cookbook Cooking with Love and Paprika. As the stack in my arms outgrew my budget, I tempted my wallet with one request.
“Do you happen to have any mushroom books?” I asked.
“Eh, I can’t hear a darn thing. Did you say Mushrooms?” The gentleman said. “I have hundreds upstairs, but down here I just have one.”
That one book, a 1970 copy of
Blandford’s Mushrooms and Toadstools In Color appeared before me, a tiny 5 X 7 guide with the loveliest illustrations inside and out. I would have bought the book for the illustrations alone, especially considering its $3 pricetag, but what the illustrations told me were far more valuable. I flipped through, page by page, noting the hundreds of colors, textures and shapes, until I found them, on page 59 listed under, Lactarius Vellereus.
205 Lactarius Vellereus
cap 4- 8 in. across, convex at first, then depressed and funnel-shaped, downy-woolly, margin inrolled at first. Gillis distant, uniting to form a network, slightly decurrent. Stem white wooly, short, thick. Milk white, later reddish, taste burning sharp. Grows in beech-woods. August-November. Fairly common. Poisonous.
I suppose I learned quite a bit from this little experience, but mostly I learned that I loved old books, and that I may enjoy writing fiction. After all, the fictional version of this story was quite delicious.
P.S. I’m rather proud of my little $3 mushroom book, and I thought you might like to see it too, because it has such pretty little illustrations.
