"morel mushrooms" news and stories

• The Dairy State is legalizing the sale of raw milk, sending a strong signal to the rest of the country.
  
• Fiestaware is more than a set of dishes. It's a subculture -- complete with its own play.
• Spring has hit early in Wisconsin -- which means rhubarb and morels are ahead of schedule, too.
• When wine meets gadgetry, a love affair is born.

• In addition to marking the unofficial start to summer, Memorial Day also kicks off the beginning of mayonnaise season. This interesting article details the history of mayo, singing the praises of this frequently used, but often under-appreciated supporting player.
  
• New York chain Good Burger comes to Philadelphia, touting natural beef, hand-leafed lettuce and cooked-to-order patties. I actually ate there last night and must admit, it was a pretty fine burger.
  
• The Villanova Cheese Shop's cream cheese spread business, Bett's Blends, (now in a variety of large grocery stores around the area) continues to grow and thrive.
  
• It's morel mushroom season and rewards abound for people who are willing to invest the time and energy it takes to forage for their own.
  
• In these times of rising food costs, it's important to use what you do buy. Pat Salani, the self-anointed Leftover Queen, offers her tips for making her food purchases stretch.
  
• Looking for a quick, easy dinner? Look no further than this simple Bacon and Poached Egg Salad.
  

Source

I purchased a bag of morel powder during the last day of the Portland Farmer's Market. I asked the adorably wizened man working the mushroom booth what should be done with the stuff. His eyes lit up and he suggested everything from sprinkling it in risotto and soups to rubbing it onto salmon for a particularly Northwest treat.

I'd like to add it to some dish to complement my aforementioned holiday ham. I've been mulling over the possibility of a nice potato gratin with plenty of half-and-half, a lot of minced garlic, salt, pepper and morel powder. When should I mix it in? How much should I use? Or do you have other ideas on what to do with this treasure?

[Photo Sarah Gilbert]