Indian Ridge Organic Farm
North Georgia Mountains
CookingSociety: How long have you been foraging wild edible mushrooms?
Farma Cee: I have been foraging mushrooms for 7 years now and adamantly for the last 5 years.
CS: What is your all time favorite mushroom and why?
FC: I actually have a lot of favorites for different reason. If I were to pick one it would have to be chanterelles. They are one of the best tasting mushrooms I have ever eaten. Also they have a special place in my heart because they were the first wild mushroom I ever harvested, and upon that moment my passion for wild mushrooms was born.
CS: Is there a specific time or season that is best to go foraging for mushrooms?
FC:From my experience, I would say the best season for hunting mushrooms in the Southeast is summer. That is by far when the most variety and abundance can be found.
CS: What do you do with the mushrooms you forage?
FC: I mostly sell them. I have a booth at the Peachtree Road Farmers Market in Atlanta and I also sell to Atlanta based restaurants such as Empire State South, Staplehouse, and Kimball House to name a few.
CS: Do you ever forage anything else?
FC: Yep, I forage a lot of other things as well. Pretty much anything I am aware of being a wild edible. This goes for blossoms, greens, wild fruits, and roots. To give you a short list: black locust blossoms, wisteria blossoms, kudzu blossoms, violet blossoms, violet leaves, lambs quarters, dandelion, bittercress, wild mustard, wood sorrel, blackberries, dewberries, persimmons, mayapple, passionfruit, sassafras, ramps, bamboo shoots, and sunchokes.
CS: Do you have any mentors that have helped you learn your way in the foraging world?
FC: I am mostly self-taught and being a farmer has helped me develop a close relationship with Mother Nature already. I have also learned a ton from other foragers and a lot of the chefs I know like to forage as well and they have shared their knowledge and experiences with me and vice versa. Also instagram has been an incredibly useful resource and learning tool for me as I follow a lot of other foragers and wild food enthusiasts that are very knowledgeable.
CS: Do you have any advice for up and coming foragers?
FC: The best advice I can give is to get out into nature often and observe and familiarize yourself with what is around you and available on a seasonal basis. The more often you get out, the better. Always be conscious of the impact you have when harvesting anything wild. Only harvest what you need and will use. When trying to id things use a plethora of books, the help of other knowledgeable people, and trusted online sources. Lastly, never ever consume anything unless you have a 100% positive id on it.
CS: How many different types of mushrooms have you found in the North Georgia Mountains?
FC: Right now I am at 50 plus wild mushroom that I can positively identify and harvest. Even though that may sound like a lot, the kicker is that they’re still even more to learn and discover. From my knowledge right now there are probably easily 70-80 different edible mushrooms that can be foraged throughout any given year.
CS: How do you know the difference between a poisonous mushroom and an edible one?
FC: Is there any specific rule to go by? To know the difference between a poisonous and non-poisonous mushroom you need to do your research. Most ids can be confirmed based on physical characteristics of the mushroom, habitat, and spore prints.
CS: Are there any tools or things you need to forage mushrooms?
FC: Tools you will need: a small, sharp knife or a small pair of scissors. A basket, mesh or paper bag for collecting the mushrooms. Comfortable shoes/boots, and a cap with a bill is handy too. It keeps the sun out of your eyes so you can more easily spot mushrooms.
CS: What is your favorite thing to do with the mushrooms you find?
FC: My favorite thing to do with the mushrooms I find is to sell them at the farmers market and restaurants. I really enjoy seeing the delight on people’s faces as I show up week to week with interesting fresh wild seasonal edibles. I love the interaction and the platform it provides to teach others about the highly nutritious and medicinal foods that Mother Nature provides for us throughout the year. My second favorite thing to do is eat them. I typically do a sauté in butter or coconut oil and add them to eggs or pasta or even make a meal of them by themselves.
FarmaCee (farma underscore cee...this font won't let me put an underscore)
FarmaCee (farma underscore cee...this font won't let me put an underscore)
