The first morning in our campground, there were two morels, growing right out of the gravel on the path to the potty. This caused squeals of glee (mine). Matt's delight was more contained, as is generally the case. After a short ethical debate on harvesting a Treasure of Nature in a national park, we said To Hell With It and picked one.
Above, Matt tries to identify the species. We think it is a black morel, but mushroom taxonomy is really confusing compared to wildflower taxonomy...
In other scientific matters, here I am demonstrating that it is really important to wear a hat that bears a strong resemblance to whatever you're hoping to forage, because then you'll be more likely to find it.
Matt sauteed our plump morel up in olive oil with salt and pepper and put it on rice crackers, along with this really good gouda-style goat cheese from a farm in Vermont called Blue Ledge. Oh, yum!
